Is scrambled eggs just a messed up omelette?

[SolMiester]

Everyone is talking about all these other ingredients added to scrambled eggs and omelets. My scrambled eggs are just some eggs scrambled in a pan.

+1

 

[slag]

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

Just the opposite for me. The first pic looks perfect. Firm eggs, still easy to cut, stand on their own, put some salt and pepper on them and go to town. The second picture is a runny mess. These are scrambled eggs, not tapioca pudding. They should not leave a liquid mess on the plate and should be easily eatable by a fork by stabbing them or gently sliding under them. Those eggs need to be eaten with a spoon and have the consistency of baby shit. UGH.

 

[boochi]

The best scrambled eggs are cooked in bacon grease, not butter.

 

[CZroe]

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.

Stop being deliberately dense. Whisking or mixing EGGS beforehand *is* scrambling them. Cooking them and serving them that way is making scrambled eggs. Adding them to a batter or dough is making whatever that batter or dough is for. The reason the words "whisking" or "mixing" apply is because they apply to a lot more than eggs including single-ingredients without dual components. According to you I have never made scrambled eggs in my life because I never added water or anything to them before cooking and that is flat-out wrong.

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.[/QOTE]
"Properly made." 😛 Once again: Stop talking about recipe or preference and start talking about what technicality actually makes it "scrambled" and you'll see that a lot of things are made with scrambled eggs including omelets.

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! 🙂

scram·ble
[skram-buhl] Show IPA verb, scram·bled, scram·bling, noun
verb (used without object)
to mix together confusedly: The teacher has hopelessly scrambled our names and faces.

This happens BEFORE it is cooked. If it is cooked and served as something other than egg (cake or pancakes), then it isn't scrambled eggs. If it is served as egg, then it is still scrambled even if cooked/served as an omelet with creme or milk.

 

[Fritzo]

The best scrambled eggs are cooked in bacon grease, not butter.

Be sure to filter it before doing that though, otherwise tiny cooked bacon bits tend to burn and turn your eggs a weird brown color.

 

[boochi]

Be sure to filter it before doing that though, otherwise tiny cooked bacon bits tend to burn and turn your eggs a weird brown color.

That gives it flavor.

 

[surfsatwerk]

The best scrambled eggs are cooked in bacon grease, not butter.

Butter gives a better flavor, save the bacon grease for burgers later.

 

[dank69]

Stop being deliberately dense. Whisking or mixing EGGS beforehand *is* scrambling them. Cooking them and serving them that way is making scrambled eggs. Adding them to a batter or dough is making whatever that batter or dough is for. The reason the words "whisking" or "mixing" apply is because they apply to a lot more than eggs including single-ingredients without dual components. According to you I have never made scrambled eggs in my life because I never added water or anything to them before cooking and that is flat-out wrong.

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.

"Properly made." 😛 Once again: Stop talking about recipe or preference and start talking about what technicality actually makes it "scrambled" and you'll see that a lot of things are made with scrambled eggs including omelets.


This happens BEFORE it is cooked. If it is cooked and served as something other than egg (cake or pancakes), then it isn't scrambled eggs. If it is served as egg, then it is still scrambled even if cooked/served as an omelet with creme or milk.

Your interpretation of the definition is at odds with the rest of the english speaking world. If you don't believe me, try finding a recipe that tells you to scramble the egg(s) before adding other ingredients. You can't, they all say beat the egg(s). You beat the eggs in a bowl and scramble them in the pan. Just because some restaurants call the folded omelets on their sandwiches "scrambled egg" doesn't make them right.

 

[dank69]

The best scrambled eggs are cooked in bacon grease, not butter.

970 posts and you finally said something right. Good job! I knew you could do it! :thumbsup:

 

[Fritzo]

Just the opposite for me. The first pic looks perfect. Firm eggs, still easy to cut, stand on their own, put some salt and pepper on them and go to town. The second picture is a runny mess. These are scrambled eggs, not tapioca pudding. They should not leave a liquid mess on the plate and should be easily eatable by a fork by stabbing them or gently sliding under them. Those eggs need to be eaten with a spoon and have the consistency of baby shit. UGH.

Large vs small curd. It's all preference and they're both legit. You can even get really technical and have wet large curd, wet small curd, dry large curd, dry small curd, custard, caramelized, crusted.

In short, every please just make your eggs the way you like them. That's why the waitress asks "how do you want your eggs done?" 🙂

 

[dank69]

Butter gives a better flavor, save the bacon grease for burgers later.

My 16mo daughter respectfully disagrees with you. Bacon grease + butter = best.

 

[surfsatwerk]

My 16mo daughter respectfully disagrees with you.

Butter is better.

 

[dank69]

Butter is better.

See my ninja edit.

 

[surfsatwerk]

See my ninja edit.

We are agreed.

 

[M0oG0oGaiPan]

Eggs. Yum!

 

[nageov3t]

Eggs. Yum!

blech, creepy asian street food.

that's a fertilized duck egg anyways... the eggs you buy in the grocery store are unfertilized chicken eggs.

 

[NikolaeVarius]

Eggs. Yum!

Surprisingly tastes pretty good when fresh.

 

[slag]

Stop being deliberately dense. Whisking or mixing EGGS beforehand *is* scrambling them. Cooking them and serving them that way is making scrambled eggs. Adding them to a batter or dough is making whatever that batter or dough is for. The reason the words "whisking" or "mixing" apply is because they apply to a lot more than eggs including single-ingredients without dual components. According to you I have never made scrambled eggs in my life because I never added water or anything to them before cooking and that is flat-out wrong.

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.[/QOTE]
"Properly made." 😛 Once again: Stop talking about recipe or preference and start talking about what technicality actually makes it "scrambled" and you'll see that a lot of things are made with scrambled eggs including omelets.


This happens BEFORE it is cooked. If it is cooked and served as something other than egg (cake or pancakes), then it isn't scrambled eggs. If it is served as egg, then it is still scrambled even if cooked/served as an omelet with creme or milk.

🙄 🙄 🙄

 

[slag]

Large vs small curd. It's all preference and they're both legit. You can even get really technical and have wet large curd, wet small curd, dry large curd, dry small curd, custard, caramelized, crusted.

In short, every please just make your eggs the way you like them. That's why the waitress asks "how do you want your eggs done?" 🙂

The answers can be fried, sunny side up, poached, or scrambled, etc. Its never runny scrambled, hard scrambled, small or large curd.. its scrambled, which, coincidentally, is done in the pan and look like the first picture when done properly.

 

[ElFenix]

http://www.youtube.com/watch?feature=player_embedded&v=dU_B3QNu_Ks

 

[Ksyder]

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

What makes you think I was referring to you when I mentioned the "guy above who said they are wrong for putting milk in scrambled eggs", or whatever it was.

You complained because I said it was "the" recipe for scrambled eggs, which I've already addressed.

 

[Puppies04]

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.

I scrambled my eggs before cooking and added some flour, sugar, butter and baking soda. My scrambled eggs ended up looking like a cake, what did I do wrong?

 

[Strk]

http://www.youtube.com/watch?feature=player_embedded&v=dU_B3QNu_Ks

I just tried that and they sure came out awesome.

 

[ElFenix]

http://vimeo.com/33870728

 

[Ichinisan]

Scrambled egg just means pan-cooked egg in which the yolk and white are mixed. It has nothing to do with anything else you might choose to add.

Most omelettes are made with scrambled egg.