Is scrambled eggs just a messed up omelette?

[VulgarDisplay]

An omelette is just eggs that have been burned past the point of being edible and shaped like a pancake.

Scrambled eggs when cooked properly should be pulled out of the pan as soon as they solidify and are just the other side of raw. Think medium rare like a good steak. Add salt and pepper and enjoy. Hot sauce if you like doing things right.

Add milk to any egg when you are scrambling it prior to cooking.

 

[slag]

I specifically responded to your assertions in the post of mine you quoted. Adding water does not make an egg scrambled. Adding milk/creme does not unscramble it.

Mixing the yolk and white before cooking is the ONLY thing that "scrambling" refers to, so an omelet made that way is indeed made with scrambled egg with or without water added. Got it? I have never added anything but cheese/salt/pepper before cooking scrambled eggs and I never considered any of those three part of what made them "scrambled" either. "Scrambled" refers to mixing the egg before cooking it and has nothing to do with how it was cooked.

The word "scrambled" has a dictionary definition that applies to a lot more than just eggs so anyone who speaks English with half a brain knows this. Are you trolling?

Whisking or mixing is done before hand. Scrambling is done in the pan, as in, the eggs were scrambled by mixing them around in the pan. Raw eggs in the bowl prior to being put in the pan are mixed, not scrambled.

Also..

http://www.2wired2tired.com/how-to-make-fluffy-scrambled-eggs

Properly made fluffy scrambled eggs (who doesn't like fluffy scrambled eggs?) are made with water, not milk, not creme fresh. You don't want omelets fluffy, you want them flatter, a little heavier, so you use milk, creme fresh, or half and half.

In addition,

http://www.wikihow.com/Make-Scrambled-Eggs

You mix or beat the eggs in the bowl, you scramble them in the pan. (Step 3)

You learned something today. Good Job!

 

[surfsatwerk]

You guys are all wrong because reasons.

 

[slag]

You guys are all wrong because reasons.

I'm always wrong, just ask my wife.

 

[Fritzo]

Scrambled eggs should be creamy when cooked correctly. Omelettes are firm with the outsides a bid scalded. Same ingredients, two different techniques.

Add milk to any egg when you are scrambling it prior to cooking.

This is actually a bad idea as milk will scorch before the eggs are done, resulting in brown, bitter "crusty" bits. You really don't need to add anything to eggs before cooking (not even salt---add that afterwards as is breaks the eggs down when added before hand). If you really want to, you can add a couple of tsps of water and a pinch of baking powder when making an omelette. Otherwise, add any extra ingredients to scrambled eggs right before it's done.

 

[NikolaeVarius]

An omelette is just eggs that have been burned past the point of being edible and shaped like a pancake.

Scrambled eggs when cooked properly should be pulled out of the pan as soon as they solidify and are just the other side of raw. Think medium rare like a good steak. Add salt and pepper and enjoy. Hot sauce if you like doing things right.

Add milk to any egg when you are scrambling it prior to cooking.

HAHA no.

A well made omelette is like a steak. Versus scrambled eggs which is basically cooked ground beef.

When you make an omlette you have to sear the outside and get a delicious eggy crust while the inside is kept nice and moist.

Now thats an amazing egg product.

 

[Fritzo]

HAHA no.

A well made omelette is like a steak. Versus scrambled eggs is basically cooked ground beef.

When you make an omlette you have to sear the outside and get a delicious eggy crust while the inside is kept nice and moist.

Now thats an amazing egg product.

I used to run the omelette table at breakfast bars at the catering company I worked at

AMA!

 

[JM Aggie08]

**Deconstructed.

 

[QueBert]

I can't stand scrambled eggs that are wet. They should be light and fluffy not heavy and mushy.

 

[Howard]

Scrambled eggs should be creamy when cooked correctly. Omelettes are firm with the outsides a bid scalded. Same ingredients, two different techniques.



This is actually a bad idea as milk will scorch before the eggs are done, resulting in brown, bitter "crusty" bits. You really don't need to add anything to eggs before cooking (not even salt---add that afterwards as is breaks the eggs down when added before hand). If you really want to, you can add a couple of tsps of water and a pinch of baking powder when making an omelette. Otherwise, add any extra ingredients to scrambled eggs right before it's done.

I've never had any brown bits from scrambled eggs. Are we talking about the asme kinds of scrambled eggs?

I've used all combinations of milk, water, and salt in my scrambled eggs, and I don't think any of that impacted the food negatively.

 

[Fritzo]

I've never had any brown bits from scrambled eggs. Are we talking about the asme kinds of scrambled eggs?

I've used all combinations of milk, water, and salt in my scrambled eggs, and I don't think any of that impacted the food negatively.

Milk will start to scald around 180F, which is below the temperature that eggs will start to cook. This can cause your eggs to come out clumpy with brown bits on it. You can add milk, but do it near the end of cooking for prevent this (I use a dab of sour cream instead of milk myself).

For instance, this is what scrambled eggs with milk will typically look like:

Eggs with milk added at the end usually come out like this:

I do add some butter to the eggs before putting them in the pan, and you do have to keep stirring them (I take them off the heat about 1/2 way though and just let the pan itself do the rest of the cooking).

Some people like their eggs hard and chunky like that thought, so it depends on your taste. However, if you ask a European chef to make you eggs, you're going to get the creamy version

 

[surfsatwerk]

Milk is for babies. Just use butter, salt, and pepper.

 

[Ksyder]

That is *A* recipe for scrambled eggs, not "the" recipe. Is there some other name for an egg that's thoroughly mixed before cooking that I don't know about?

Sorry to mislead you into thinking that that is the only recipe for scrambled eggs. I knew I should have qualified my statement saying that people can make their food using whatever ingredients they want.

Let me say it again. Here is "A" recipe for scrambled eggs. So, trained chefs will be using milk products in their eggs. Unlike the guy above who says that they are wrong for doing so.

 

[Ksyder]

http://www.youtube.com/watch?v=6x-JVXkd8SQ

Love that video

 

[surfsatwerk]

sorry to mislead you into thinking that that is the only recipe for scrambled eggs. I knew i should have qualified my statement saying that people can make their food using whatever ingredients they want.

Let me say it again. Here is "a" recipe for scrambled eggs. So, trained chefs will be using milk products in their eggs. unlike the guy above who says that they are wrong for doing so.

babies!@#!@

 

[Ksyder]

babies!@#!@

Milk is for baby cows. And arnold schwarzenegger. He said that as a joke, i'm sure, hoping that his competitors would drink beer and become fat.

And while on the subject, I don't add milk or cream to my own eggs. Only Kerrygold butter, or other suitable high quality alternative.

 

[surfsatwerk]

Milk is for baby cows. And arnold schwarzenegger. He said that as a joke, i'm sure, hoping that his competitors would drink beer and become fat.

And while on the subject, I don't add milk or cream to my own eggs. Only Kerrygold butter, or other suitable high quality alternative.

*fistkiss*

 

[Agent11]

When making scrambled eggs I let the butter in the pan foam, crack the eggs into the pan, and then wait to scramble them with my spatula until some of the white has just started to solidify.

This allows the consistency I enjoy, having some pieces mostly white as well as generous amounts of mixed. Although this usually doesn't require much mixing because most of the egg is still wet. If you wait too long to mix it you get an odd texture, like a mangled fried egg.

If you mix too much you reduce the size of the bits of egg to intolerable levels and the over all texture suffers.

If you mix it before hand you do not get any bits that are mostly yoke or white, so the texture and taste of the dish is blander (in my opinion).

 

[Fritzo]

Sorry to mislead you into thinking that that is the only recipe for scrambled eggs. I knew I should have qualified my statement saying that people can make their food using whatever ingredients they want.

Let me say it again. Here is "A" recipe for scrambled eggs. So, trained chefs will be using milk products in their eggs. Unlike the guy above who says that they are wrong for doing so.

LOL- they do, but not to start out.

Here's a few resources I found:

http://www.youtube.com/watch?v=PUP7U5vTMM0

http://www.bonappetit.com/test-kitchen/common-mistakes/article/5-common-scrambled-eggs-mistakes

 

[Ksyder]

LOL- they do, but not to start out.

Here's a few resources I found:

http://www.youtube.com/watch?v=PUP7U5vTMM0

http://www.bonappetit.com/test-kitchen/common-mistakes/article/5-common-scrambled-eggs-mistakes

Those are based upon making creamy, small curd eggs, which is not what everyone is trying to do. In fact, many people don't even know that it is how they are "supposed" to be. If I make them that way for some people they won't eat them because they are to "runny."

Arguing over how the right way to cook eggs is non-sensical when they are adaptable to anything. But, if you want a certain result you have to use a certain technique.

 

[Fritzo]

Those are based upon making creamy, small curd eggs, which is not what everyone is trying to do. In fact, many people don't even know that it is how they are "supposed" to be. If I make them that way for some people they won't eat them because they are to "runny."

Arguing over how the right way to cook eggs is non-sensical when they are adaptable to anything. But, if you want a certain result you have to use a certain technique.

I'm not arguing at all. You can cook food the way you like. I'm just saying that if you ask a chef to cook you eggs, you're going to get creamy eggs, because that's the traditional French way to make them. I personally like the large curd eggs when plain, and small curd eggs when mixed with other ingredients.

 

[Ksyder]

I'm not arguing at all.

sorry, didn't mean you specifically. Just that there are lots of strong opinions stated as fact. Its kind of like arguing about art or music. Everyone has different tastes. :thumbsup:

 

[CZroe]

Sorry to mislead you into thinking that that is the only recipe for scrambled eggs. I knew I should have qualified my statement saying that people can make their food using whatever ingredients they want.

Let me say it again. Here is "A" recipe for scrambled eggs. So, trained chefs will be using milk products in their eggs. Unlike the guy above who says that they are wrong for doing so.

*facepalm*
I didn't say that they were wrong for doing so. I said that it wasn't what made the eggs "scrambled."

 

[Maximilian]

My omlette or maybe scrambled egg i dont know this thread isnt conclusive:

Ingredients:
egg

:thumbsup:

 

[Howard]

Milk will start to scald around 180F, which is below the temperature that eggs will start to cook. This can cause your eggs to come out clumpy with brown bits on it. You can add milk, but do it near the end of cooking for prevent this (I use a dab of sour cream instead of milk myself).

For instance, this is what scrambled eggs with milk will typically look like:

Eggs with milk added at the end usually come out like this:

I do add some butter to the eggs before putting them in the pan, and you do have to keep stirring them (I take them off the heat about 1/2 way though and just let the pan itself do the rest of the cooking).

Some people like their eggs hard and chunky like that thought, so it depends on your taste. However, if you ask a European chef to make you eggs, you're going to get the creamy version

Eggs start cooking far below 180F, it just takes a while. And that first picture of eggs shows them to be horribly, horribly overdone.