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Rescuing a dry scramble?

I'm making a quinoa, veggie, and egg scramble recipe (similar to the tofu scramble recipe on Food52), and it's ending up very dry. I've added a decent amount of olive oil, so short of adding a TON, I am stumped for how to get a better consistency. I'm cooking the quinoa, vegetables, and eggs separately and then combining briefly over low heat. Potential solutions: Apple cider vinegar? Water? Undercook the eggs?

asked by Posie Harwood over 2 years ago
4 answers 596 views
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Leith Devine

Leith is a trusted home cook.

added over 2 years ago

I know this may sound unusual, but I add cottage cheese to my scrambled eggs. It adds moisture and flavor. Also, cook them very slowly and don't move the eggs around too much - the "curds" should be large, not small. After you've cooked the eggs fold in your other ingredients.

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amysarah is a trusted home cook.

added over 2 years ago

You can add cheese or sour cream, and so on, but most important is to scramble eggs slowly, over low heat. Or do them over a double boiler for really creamy texture. Either way, stop a bit before they're 'done' - eggs tend to 'cook' a bit after they leave the heat.

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added over 2 years ago

Cook the eggs on very low heat and remove them before they look done. They go from delicious to rubber in seconds. Good luck!!!

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Cynthia is a trusted source on Bread/Baking.

added over 2 years ago

I've always followed Richard Olney's advice to add a bit of cream towards the very end, while the eggs are still moist and tender. Ever since I encountered his sensuous description of how to scramble eggs, I've been a dévotée. Here is how I've most commonly used his method: https://food52.com/recipes...

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