I’ll skip the thick, flat, dense eggs, thank you very much. Instead my favorite scrambled eggs involve a plate piled high with large, soft yellow curds that spring back with the lightest touch and practically melt in my mouth; the kind of eggs that are fluffy and almost cloud-like.
A quick splash of milk or cream certainly makes for tender eggs, and might even give them some fluff, but there’s another ingredient that does the job even better.
While the egg yolk debate (to eat or not to eat) may continue among doctors, nutritionists and others in the health industry, researchers from Purdue University are giving the whole egg the thumbs up.
In fact, they’ve discovered that eggs consumed with raw vegetables can actually increase the nutritional value of the veggies.
This study, which was presented earlier this month at the American Society for Nutrition’s Annual Meeting, consisted of 16 healthy young men who were instructed to eat three different salads — one with no egg, one with one-and-a-half scrambled whole eggs and another with three scrambled whole eggs. “And what we observed was that there was a progressive increase in the absorption of the carotenoids from the vegetables as you had more eggs, which we attribute to the fat component of the yolk,” lead study author Wayne Campbell, Ph.D., a professor of nutrition science at Purdue University, tells Yahoo Health.
Greek yogurt is another alternative, and my recipe calls for water so as not to alienate the lactose intolerant. The taste/texture hasn’t been an issue to me – I usually add sauteed mushrooms & onions, grape/cherry tomatoes, and sriracha. Almost an omelette, and some originally were planned to be omelettes… 😉
It turns out the term ‘pudding’ has different meanings all over the world. In North America it’s usually a creamy dessert treat, in the UK it’s a soggy bread mess, and in Japan it’s a pre-scrambled boiled egg that’s drizzled with caramel sauce. And now the Japanese version is a lot easier to make with this whimsical looking spinning contraption from Takara Tomy.