Gravy with Scrambled Eggs :: What went wrong?
OK, I love scrambled eggs but I wanted a variant which isn't completely dry so here is what I did: I got some instant (add hot water) type gravy packets which were of Chinese cuisine. I added hot water and stirred like crazy till it tasted, looked and had a good consistency like gravy. I made my scrambled eggs this way and simply added them. As a consequence, the scrambled eggs got all soggy and tasted really weird. The ratio of addition was just enough to drown the scrambled eggs. Sorry but I can't provide metric proportions
Note: I am on a student budget, please suggest improvements which won't burn holes in my pockets.
Best Answer
Instant gravy packets are not known for their subtle flavor. They contain boullion, tons of salt, and some modified starch. If you don't like the flavor of a lot of that gravy then don't use it.
The scrambled egg recipe that you linked to is of a particular variety. They are just barely set. This gives them a very delicate flavor and even more delicate texture. They are also as moist as scrambled eggs can be.
Such a preparation of eggs would not be well served by a gravy.
My suggestions are these:
1- Use a different recipe for your eggs that will cook them much more. If you insist on a gravy then your eggs will need to have the structure enough to support it.
2- Make your own gravy and don't ever use those packets again- even if you are starving to death I think they would only hasten your demise. Instead find a recipe for a quick white sauce- (just fat, flour, and milk). If you would like you can add a little shredded cheese for flavor. I think you will find this will be more satisfying and possibly even less expensive than your gravy-packet-crimes-against-humanity.
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Why do my scrambled eggs curdle?
Under-stirring or overmixingAgain there are a few schools of thought here, if you don't mix your eggs enough before cooking you will get clumps of egg white in your scramble, but if you over mix the eggs before cooking you will break down the protein structure resulting in rubbery eggs.When scrambling eggs What happens if too much liquid is added?
If you don't salt it but add milk, cream, or some other liquid to your beaten eggs, this will also result in watery scrambled eggs. Why? The extra liquid you add, while delicious, doesn't combine well with the eggs when it's cooked, resulting in the eggs weeping once on your plate.What happens when scrambled eggs are overcooked?
When eggs are overcooked, the protein web becomes so tight and retains so little water that the egg white becomes rubbery and the yolk chalky, a textural difference due to fat interspersed with the protein web in the yolk. To better understand how heat affects eggs, think of a fried egg.How can scrambled eggs go wrong?
Avoid These 5 Common Mistakes When Making Scrambled EggsWhy You Should Never Melt Butter Before Making Scrambled Eggs
More answers regarding gravy with Scrambled Eggs :: What went wrong?
Answer 2
fry the eggs separately and then add the gravy
Answer 3
I just made scrambled using the left over gravy we added to the slow cooker for dinner this evening I fried the egg in the gravy and it was damn near heavenly. It reminded me of adding lawreys seasond salt to eggs just more moist with hints of brow gravy.
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