[{"data":1,"prerenderedAt":187},["ShallowReactive",2],{"guide-unwhisked-scrambled":3},{"id":4,"title":5,"aliases":6,"art":12,"body":13,"cook":141,"description":142,"difficulty":143,"equipment":144,"extension":156,"family":157,"meta":158,"navigation":159,"nonstick":160,"path":161,"photo":133,"prep":162,"region":163,"related":164,"seo":168,"servings":46,"slug":169,"sources":170,"status":177,"stem":178,"texture":179,"tools":182,"wait":133,"__hash__":186},"guides\u002Fguides\u002Funwhisked-scrambled.md","Unwhisked scrambled",[7,8,9,10,11],"streaky scrambled eggs","marbled scrambled eggs","rustic scrambled eggs","no-whisk scrambled eggs","unbeaten scrambled eggs","streaky",{"type":14,"value":15,"toc":132},"minimark",[16,21,37,41,52,61,70,79,95,111,120],[17,18,20],"h2",{"id":19},"ingredients","Ingredients",[22,23,24,28,31,34],"ul",{},[25,26,27],"li",{},"3 large eggs",[25,29,30],{},"10 g butter",[25,32,33],{},"A pinch of salt",[25,35,36],{},"Black pepper or chilli flakes, optional",[17,38,40],{"id":39},"method","Method",[42,43,48],"cook-step",{"cue":44,"diagram":45,"number":46,"title":47},"Whole yolks sit in the white with salt on top.","crack","1","Crack and season, but don't beat",[49,50,51],"p",{},"Crack the eggs into a small bowl or cup and add the salt and any pepper. Leave the yolks whole. Using a bowl lets you pour every egg in at once, so the first one doesn't overcook while you crack the rest.",[42,53,58],{"cue":54,"diagram":55,"number":56,"title":57},"The butter has melted and foams across the base, without browning.","heat","2","Heat the pan first",[49,59,60],{},"Melt the butter in the frying pan over moderate heat. The pan needs to be hot enough to set the white on contact.",[42,62,67],{"cue":63,"diagram":64,"number":65,"title":66},"A thin rim of white turns opaque at the edge after 10–15 seconds.","pour","3","Pour and let the white catch",[49,68,69],{},"Tip the eggs into the pan in one go. Leave them for 10–15 seconds so the bottom layer of white starts to set.",[42,71,76],{"cue":72,"diagram":73,"number":74,"title":75},"Streaks of yellow yolk and white run through soft, separate curds.","stir","4","Break the yolks in the pan",[49,77,78],{},"Break the yolks with the spatula and push the egg from the edges to the centre in broad strokes. Don't try to blend white and yolk evenly; the streaks are the point. Keep moving for about 1–2 minutes.",[42,80,85,88],{"cue":81,"diagram":82,"number":83,"title":84},"The curds hold together and shine, with no pool of liquid egg.","assemble","5","Take off while still glossy",[49,86,87],{},"Lift the pan off the heat while the top still looks slightly wet. The heat left in the curds finishes them on the way to the plate.",[49,89,90,94],{},[91,92,93],"strong",{},"Safety:"," The FDA recommends cooking eggs until whites and yolks are firm. Children, pregnant people, older adults and people with weakened immunity should cook these until no wet egg remains.",[96,97,99,102,105],"guide-notes",{"title":98},"Equipment & heat",[17,100,98],{"id":101},"equipment-heat",[49,103,104],{},"This method needs a pan that is already hot, slightly hotter than for soft scrambled eggs. On induction, use moderate power, not boost; the pan responds fast, so lift it off if the butter starts to brown. On gas, keep the flame under the base. On electric, preheat the ring for a few minutes so the pan is evenly hot before the eggs go in, and have a cool ring ready to slide onto.",[49,106,107,110],{},[91,108,109],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil so you can scrape the base hard.",[96,112,114,117],{"title":113},"Troubleshooting",[17,115,113],{"id":116},"troubleshooting",[49,118,119],{},"If the white turns rubbery before the yolks break, the pan was too hot or you waited too long: break the yolks sooner. If everything blends into an even yellow, you stirred too much or too early. If the eggs stay runny, turn the heat up a little next time rather than cooking for longer.",[96,121,123,126,129],{"title":122},"About this version",[17,124,122],{"id":125},"about-this-version",[49,127,128],{},"This is the Egg Atlas author's own way of scrambling eggs. Beating eggs before cooking mixes white and yolk evenly, which gives uniform yellow curds. Leaving them unbeaten keeps pockets of yolk and pockets of white, so each bite tastes a bit different, and the yolk-rich parts taste richer. Some cooks crack the eggs straight into the pan. Cracking them into a bowl first gets them into the pan together and lets you season them evenly.",[49,130,131],{},"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":133,"searchDepth":134,"depth":134,"links":135},"",2,[136,137,138,139,140],{"id":19,"depth":134,"text":20},{"id":39,"depth":134,"text":40},{"id":101,"depth":134,"text":98},{"id":116,"depth":134,"text":113},{"id":125,"depth":134,"text":122},3,"Seasoned but unbeaten eggs broken up in a hot pan, giving streaky curds of white and yolk.","Easy",[145,148,150,152,153,155],[146,147],"induction","nonstick",[146,149],"steel",[151,147],"gas",[151,149],[154,147],"electric",[154,149],"md","Pan techniques",{"plain":159},true,"A good fit. Use a silicone or wooden utensil so you can scrape the base hard.","\u002Fguides\u002Funwhisked-scrambled",1,"Everyday technique",[165,166,167],"soft-scrambled","firm-scrambled","sunny-side-up",{"title":5,"description":142},"unwhisked-scrambled",[171,174],{"title":172,"url":173},"Food Republic — cracking eggs straight into the pan without whisking","https:\u002F\u002Fwww.foodrepublic.com\u002F2064427\u002Fbest-way-to-make-scrambled-eggs-simple",{"title":175,"url":176},"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","Researched","guides\u002Funwhisked-scrambled",[180,181],"Tender","Creamy",[183,184,185],"20–24 cm frying pan","Silicone spatula","Small bowl or cup","iDbSWxvKoaKVR2mL-dDQKCpAH66IS3EPHZBTxCU2U9I",1791339489164]