The Murphy Method:
Only “cut” the eggs with water – not milk or cream. Add only a little water before whisking.
Whisk the eggs for a few minutes – adding air, which helps to make them fluffy.
Stir and move the eggs the entire time while scrambling. Keep them (gently) moving.
Finally – and most importantly, do not let them brown. Even if that means it takes longer to scramble them. They must stay nice and yellow.
**He adds some salt and a litte bit of onion powder before he starts whisking.
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