[{"data":1,"prerenderedAt":194},["ShallowReactive",2],{"guide-en-firm-scrambled":3},{"id":4,"title":5,"body":6,"description":134,"extension":135,"meta":136,"navigation":189,"path":190,"seo":191,"stem":192,"__hash__":193},"guides\u002Fen\u002Fguides\u002Ffirm-scrambled.md","Firm scrambled",{"type":7,"value":8,"toc":122},"minimark",[9,14,30,34,45,54,64,73,101,110],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27],"ul",{},[18,19,20],"li",{},"2 large eggs",[18,22,23],{},"1 tbsp milk",[18,25,26],{},"10 g butter",[18,28,29],{},"A pinch of salt and pepper",[10,31,33],{"id":32},"method","Method",[35,36,41],"cook-step",{"cue":37,"diagram":38,"number":39,"title":40},"White and yolk form one even mixture.","whisk","1","Beat together",[42,43,44],"p",{},"Mix the eggs, milk, and salt with a fork.",[35,46,51],{"cue":47,"diagram":48,"number":49,"title":50},"A pale cooked edge appears.","pour","2","Pour into butter",[42,52,53],{},"Melt the butter over moderate heat and add the eggs. Wait until a thin layer sets on the bottom.",[35,55,61],{"cue":56,"diagram":57,"number":58,"title":59,"scene":60},"Broad curds form with little stirring.","stir","3","Make broad folds","scrambled\u002Fbroad-folds",[42,62,63],{},"Push the spatula slowly across the base from one side to the other, so the set layer folds into a broad curd and fresh egg runs into the gap. Pause to let another layer set, then repeat for 2–3 minutes.",[35,65,70],{"cue":66,"diagram":67,"number":68,"title":69},"The curds are set throughout but still moist.","assemble","4","Finish cooking",[42,71,72],{},"Reduce the heat and fold until no liquid egg remains. Plate and season before the curds turn dry.",[74,75,77,80,83,90,95,98],"guide-notes",{"title":76},"Equipment & heat",[10,78,76],{"id":79},"equipment-heat",[42,81,82],{},"On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening.",[42,84,85,89],{},[86,87,88],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[91,92,94],"h3",{"id":93},"microwave-alternative-800-w","Microwave alternative · 800 W",[42,96,97],{},"For 2 eggs, beat with 2 tbsp milk in a microwave-safe bowl of at least 500 ml. Cover with a vented microwave-safe lid. Cook on high for 45 seconds, stir from the edge to the centre, then cook in 15-second bursts until set throughout. Rest for 30 seconds and check for cold or liquid patches; return for another short burst if needed. Higher wattage needs shorter bursts. Do not microwave shell eggs or reheat a whole cooked egg.",[42,99,100],{},"A microwave produces a different curd pattern from the pan method. These 800 W intervals are a cautious starting point, not a tested time conversion.",[74,102,104,107],{"title":103},"Troubleshooting",[10,105,103],{"id":106},"troubleshooting",[42,108,109],{},"Excess stirring breaks the curds into tiny pieces. Let a layer set before each sweep. Brown patches mean too much heat.",[74,111,113,116,119],{"title":112},"About this version",[10,114,112],{"id":115},"about-this-version",[42,117,118],{},"A fully set breakfast scramble. Milk is optional; replace it with the same volume of water or leave it out.",[42,120,121],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":123,"searchDepth":124,"depth":124,"links":125},"",2,[126,127,128,132,133],{"id":12,"depth":124,"text":13},{"id":32,"depth":124,"text":33},{"id":79,"depth":124,"text":76,"children":129},[130],{"id":93,"depth":131,"text":94},3,{"id":106,"depth":124,"text":103},{"id":115,"depth":124,"text":112},"Broad, fluffy curds with no liquid egg left behind.","md",{"slug":137,"family":138,"region":139,"aliases":140,"texture":141,"difficulty":144,"prep":124,"cook":145,"wait":123,"servings":39,"tools":146,"equipment":150,"nonstick":164,"related":165,"art":171,"photo":123,"status":172,"sources":173,"plain":189},"firm-scrambled","Pan techniques","Everyday technique",[],[142,143],"Firm","Fluffy","Easy",4,[147,148,149],"20–24 cm frying pan","Silicone spatula","Small bowl",[151,154,156,158,159,161,162],[152,153],"induction","nonstick",[152,155],"steel",[157,153],"gas",[157,155],[160,153],"electric",[160,155],[163],"microwave","A good fit. Use a silicone or wooden utensil.",[166,167,168,169,170],"microwave-mug-eggs","unwhisked-scrambled","soft-scrambled","bain-marie-scrambled","egg-bhurji","scramble","Researched",[174,177,180,183,186],{"title":175,"url":176},"American Egg Board — stovetop scrambled eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-scrambled-eggs\u002F",{"title":178,"url":179},"American Egg Board — cooking school","https:\u002F\u002Fwww.incredibleegg.org\u002Fprofessionals\u002Fk-12-schools\u002Feggs-in-the-classroom\u002Fcook-learn-video-series\u002F",{"title":181,"url":182},"American Egg Board — microwave scrambled eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-scrambled-eggs-in-the-microwave\u002F",{"title":184,"url":185},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":187,"url":188},"American Egg Board — microwave egg precautions","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fmicrowave-wisdom-why-not-to-microwave-eggs-in-shells\u002F",true,"\u002Fen\u002Fguides\u002Ffirm-scrambled",{"title":5,"description":134},"en\u002Fguides\u002Ffirm-scrambled","9h4TlDU2gJZCK6Ox9l8XAu12_a7ufwGbDV3WHHoo4iM",1791403722566]