[{"data":1,"prerenderedAt":193},["ShallowReactive",2],{"guide-firm-scrambled":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":135,"description":136,"difficulty":137,"equipment":138,"extension":152,"family":153,"meta":154,"navigation":155,"nonstick":156,"path":157,"photo":124,"prep":125,"region":158,"related":159,"seo":165,"servings":41,"slug":166,"sources":167,"status":183,"stem":184,"texture":185,"tools":188,"wait":124,"__hash__":192},"guides\u002Fguides\u002Ffirm-scrambled.md","Firm scrambled",[],"scramble",{"type":9,"value":10,"toc":123},"minimark",[11,16,32,36,47,56,65,74,102,111],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29],"ul",{},[20,21,22],"li",{},"2 large eggs",[20,24,25],{},"1 tbsp milk",[20,27,28],{},"10 g butter",[20,30,31],{},"A pinch of salt and pepper",[12,33,35],{"id":34},"method","Method",[37,38,43],"cook-step",{"cue":39,"diagram":40,"number":41,"title":42},"White and yolk form one even mixture.","whisk","1","Beat together",[44,45,46],"p",{},"Mix the eggs, milk, and salt with a fork.",[37,48,53],{"cue":49,"diagram":50,"number":51,"title":52},"A pale cooked edge appears.","pour","2","Pour into butter",[44,54,55],{},"Melt the butter over moderate heat and add the eggs. Wait until a thin layer sets on the bottom.",[37,57,62],{"cue":58,"diagram":59,"number":60,"title":61},"Broad curds form with little stirring.","stir","3","Make broad folds",[44,63,64],{},"Draw the spatula across the base, then pause to let another layer set. Repeat for 2–3 minutes.",[37,66,71],{"cue":67,"diagram":68,"number":69,"title":70},"The curds are set throughout but still moist.","assemble","4","Finish cooking",[44,72,73],{},"Reduce the heat and fold until no liquid egg remains. Plate and season before the curds turn dry.",[75,76,78,81,84,91,96,99],"guide-notes",{"title":77},"Equipment & heat",[12,79,77],{"id":80},"equipment-heat",[44,82,83],{},"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.",[44,85,86,90],{},[87,88,89],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[92,93,95],"h3",{"id":94},"microwave-alternative-800-w","Microwave alternative · 800 W",[44,97,98],{},"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.",[44,100,101],{},"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.",[75,103,105,108],{"title":104},"Troubleshooting",[12,106,104],{"id":107},"troubleshooting",[44,109,110],{},"Excess stirring breaks the curds into tiny pieces. Let a layer set before each sweep. Brown patches mean too much heat.",[75,112,114,117,120],{"title":113},"About this version",[12,115,113],{"id":116},"about-this-version",[44,118,119],{},"A fully set breakfast scramble. Milk is optional; replace it with the same volume of water or leave it out.",[44,121,122],{},"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":124,"searchDepth":125,"depth":125,"links":126},"",2,[127,128,129,133,134],{"id":14,"depth":125,"text":15},{"id":34,"depth":125,"text":35},{"id":80,"depth":125,"text":77,"children":130},[131],{"id":94,"depth":132,"text":95},3,{"id":107,"depth":125,"text":104},{"id":116,"depth":125,"text":113},4,"Broad, fluffy curds with no liquid egg left behind.","Easy",[139,142,144,146,147,149,150],[140,141],"induction","nonstick",[140,143],"steel",[145,141],"gas",[145,143],[148,141],"electric",[148,143],[151],"microwave","md","Pan techniques",{"plain":155},true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Ffirm-scrambled","Everyday technique",[160,161,162,163,164],"microwave-mug-eggs","unwhisked-scrambled","soft-scrambled","bain-marie-scrambled","egg-bhurji",{"title":5,"description":136},"firm-scrambled",[168,171,174,177,180],{"title":169,"url":170},"American Egg Board — stovetop scrambled eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-scrambled-eggs\u002F",{"title":172,"url":173},"American Egg Board — cooking school","https:\u002F\u002Fwww.incredibleegg.org\u002Fprofessionals\u002Fk-12-schools\u002Feggs-in-the-classroom\u002Fcook-learn-video-series\u002F",{"title":175,"url":176},"American Egg Board — microwave scrambled eggs","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-scrambled-eggs-in-the-microwave\u002F",{"title":178,"url":179},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",{"title":181,"url":182},"American Egg Board — microwave egg precautions","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fmicrowave-wisdom-why-not-to-microwave-eggs-in-shells\u002F","Researched","guides\u002Ffirm-scrambled",[186,187],"Firm","Fluffy",[189,190,191],"20–24 cm frying pan","Silicone spatula","Small bowl","04GeTqB4MZAhNMLPnaVclmz_SdBDg9o2wuD8JpRer3E",1791339489990]