Adding a pinch of salt will help retain moisture inside the eggs so that when you thaw, they come out nice and fresh. Divide the bulk into smaller portions. Toss the scrambled eggs in a freezer bag or a heavy-duty plastic bag to prevent freezer burn. Freezer burns considerably damages the quality of eggs. Squeeze out all the air from the bag before putting it in the freezer. Label the bag with the date on which they were stored. Practice food rotation to make sure that you are using the freshest food without wasting food.
When to discard scrambled eggs? If the scrambled eggs smell foul, throw it out. If the scrambled develop a slimy texture and feel tacky upon touching, it is an indication of bacterial growth. Discard it immediately. If the eggs develop green patches on the surface or look discolored, toss it in the bin as it is a sign of fungal growth. Any dusty or powdery appearance is a sign of mold growth and the eggs should be discarded without a second thought.
How to make the best Scrambled eggs? Whisk eggs with milk and add spices like pepper, chilli and salt. Adding herbs like oregano and thyme are optional but bring out a lot of flavor in the eggs. Use cream cheese or yogurt as an alternative to milk.
This adds a hint of tanginess to your scrambled eggs. Grease your non-stick pan and pour the whisked egg. Season your cast iron pan before cooking. Pour the eggs on a hot pan and cook the eggs on a low to medium heat. Add the cheese once the eggs are a little cooked as to prevent it from sticking to the bottom.
The best way to reheat scrambled eggs is on the stove. However, this method requires a little extra time and effort. Adding fresh veggies, like peppers and onions, or sprinkling your scrambled eggs with cheese can also breathe new life into your leftovers. Toss in some diced ham and a dollop of hot sause and you have yourself a brand-new meal.
Skip to content. Put your back into it! Drop your ghee or butter into the pan and swirl to coat. Add the eggs to the center of the pan and don't touch them. I start to stir them when the edges of the eggs are separating from the pan. Use a silicone spatula and fold the eggs over on themselves a few times. Pause and let them cook. When they're almost set sprinkle with a bit of garlic salt optional and fold them in on themselves again.
Turn off the burner and let them remain in the pan for another minute. Notes I keep a batch of these make-ahead scrambled eggs for five to six days in the fridge. Nutrition Facts. Calories Calories from Fat Iron 1. Shop this Post: may include affiliate links 8 Cup Measuring Cup.
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