Die Zubereitung von Rührei, dem beliebten Frühstücksklassiker, scheint einfach zu sein. Doch wer kennt nicht das Problem, dass das Rührei zu trocken oder zu flüssig wird? Hier kommt das perfekte Rührei Rezept, das für ein cremiges und saftiges Ergebnis sorgt. In diesem Artikel erfahren Sie, wie Sie mit wenigen Handgriffen ein Rührei herstellen, das Ihre Gäste begeistern wird.

Das Perfekte Rührei machen | Rührei Rezept

Making a Good Scrambled Egg - Tips from a Chef

A good scrambled egg is actually very simple to make, but I’m often asked by people how I do it as a chef. And of course, I make it on Sundays, for myself or for my girlfriend, which is why I thought I’d share my method with you. First, let’s talk about the biggest mistake most people make when making scrambled eggs.

Cracking the egg against the edge of a bowl or pan with a knife is a bad idea. This makes the shell very hard, and the egg white gets into the knife’s tiny grooves, hardening there. This hardening makes the knife dull and difficult to clean later. Instead, crack the eggshell against a board. It’s easy to do and doesn’t cause any splinters.

Once you’ve got the egg into the bowl, add a pinch of salt. It’s not just for taste, though it helps. The salt crystal also helps to prevent the egg yolk and white from separating too much.

Now, using a whisk or fork, beat the egg mixture until it’s completely combined. A fork works well; however, I sometimes use a whisk to be sure it’s entirely smooth like a pancake batter.

You don’t have to use super high heat when cooking scrambled eggs. We’re not trying to sear them like a steak, so a medium heat like 5 or 6 is perfect. So, melt the butter in the skillet or pan, making sure the bottom is well-coated, but be careful not to scrape the pan or use a metal utensil. Be gentle with it, and the best is plastic or wooden utensils.

Now add the egg mixture to the skillet and cook at a low heat until it begins to solidify, stirring or whisking constantly. It takes 20 minutes to get a good scrambled egg, so be sure to split the time into batches because you might have to stir it up a few times. When the eggs start to cook and become solid, don’t keep cooking them, or you’ll end up with a tough and overcooked result. Instead, take the skillet off the heat while the eggs are still moist and slightly runny.

At this point, add a little black pepper or whatever seasonings you like. Serve the scrambled eggs hot and enjoy!

In summary, keep these things in mind when making scrambled eggs:

- Use a board, not a knife, to crack the egg. - Salt the egg mixture to prevent the egg white and yolk from separating too much. - Use a whisk or fork to mix the egg until it’s well combined. - Use medium heat, around five or six, and melt the butter in the pan, making sure it’s evenly coated. - Use a plastic or wooden spatula or whisk to stir the eggs in the skillet. - Cook the eggs until they are slightly moist and still runny. - Add seasoning like black pepper after cooking. - Enjoy your delicious scrambled eggs!
source.