3 mistakes you make when making your scrambled eggs
Some of the main mistakes we make when preparing scrambled eggs are the cause of misinterpretations and changing recipes.
Did you know that breakfast should provide between 25% of the calories consumed daily? This is precisely why breakfast is considered the most important meal of the day. More so if we haven’t eaten anything for 8 hours (which is the interval in which our body rests). The first thing that comes to mind when we plan a good and nutritious breakfast is a plate of scrambled eggs. Some of the main mistakes we make when preparing them are caused by misinterpretations and changing recipes through generations. Beat them: try not to beat them too much, either with the fork or with the balloon. Although beaten eggs give us the appearance of fluffiness when cooking, overbeating them breaks down the albumen. So the molecular chains are broken. Mainly the white one. It is recommended not to beat for more than 30 seconds. Trying to blow in a generous amount of air, without breaking the albumen. Add milk or cream: This technique can ruin your eggs. You may add more creaminess or cohesion when mixing. But once cooked you will begin to see that the milk separates from the mixture making them more watery. Salt: One of the worst mistakes is to sprinkle salt when blending them. This will cause the salt to absorb the liquids, helping to break up the fluffy consistency of the eggs. Add salt once served and cooked. A recommendation to make this dish even more nutritious would be to add chopped onion and/or tomatoes, as well as mushrooms and/or spinach. If you don’t like any of the options or prefer your scrambled eggs alone, the option could be to put it on toast. This way you will increase protein consumption eina at breakfast.
