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Scrambled eggs

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I dont want them fluffy I want them to taste good. Milk tastes better than water. And a double boiler gives me the texture I like.
 
chusteczka said:
A couple basic tips that I have learned:
  • do not add water;
  • add a little cream instead, not half and half but use full cream;
  • do not add green or red pepper, they are mostly water;
  • cook with bacon grease or regular butter;
  • cook on a low heat and remove from the heat just before done.

Chives (green onions), cheese, or salt can be added at the end. Cheese often contains salt. Therefore do not add cheese and salt, one or the other is best.
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You have to saute green pepper and onions before adding your eggs. I also use light olive oil instead of butter to prevent browning.
 
I haven't made scrambled eggs in a long time but I basically follow Alton's method. Crack eggs, pour in a bit of milk (2%), wisk, melt butter in pan, pour egg mixture in pan, cook. I usually salt and pepper it when I'm doing the wisking though.
 
I think they looked good, but there was way too much butter in there for me to make eggs like that for myself.
 
i just add a little milk in mine as i mix it up to fluffen them up, bit of pepper and salt and voila..fukn good scrambled eggs
the rest of the crap he made is not breakfast
 
That looks real good. Definitely making it. Creme fraiche, nice touch. Weekend menu. Scrambled eggs in the morning and Carbonara in the afternoon.
 
ponyo said:
That looks real good. Definitely making it. Creme fraiche, nice touch. Weekend menu. Scrambled eggs in the morning and Carbonara in the afternoon.
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1414-watchnow-muffins.jpg
 
shortylickens said:
He's gotta justify having a TV show.

As for me: Double boiler.

If I could find a double boiler with a non-stick upper I'd be in heaven.
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and thats why i dont use a double boiler. i tried it once, loved it...but fuck dealing with that.

ramseys approach is interesting, ill give it a shot. i usually do more like AB
 
Fritzo said:
They're way too gooey that way. I think Europeans like their eggs more creamy than we do in the US. I like my eggs to be firm with some texture. He made them into almost a custard. I'm familiar with the technique just not my taste.
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This and I like 'em fluffy.
 
slag said:
Always use water, it actually makes them fluffier than cream or milk
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Hmm.. I'll have to try/remember that.. :hmm:

But yeah, I make mine the "broken-omelet" way. I hate undercooked eggs.

Fry some bacon.
Fry some onions/peppers/ham
Add eggs
Stir a lot
Overcook
Eat
 
cKGunslinger said:
Hmm.. I'll have to try/remember that.. :hmm:

But yeah, I make mine the "broken-omelet" way. I hate undercooked eggs.

Fry some bacon.
Fry some onions/peppers/ham
Add eggs
Stir a lot
Overcook
Eat
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Haha, that's my almost daily ritual as well when it comes to eggs. This thread has got me wanting to try to do it properly...
 
What herbs do you guys use in your eggs (if any)?

I'm partial to marjoram with the obligatory kosher salt and freshly ground black pepper.
 
BladeVenom said:
Huge chunk of butter, and a bunch of creme fraiche. It's a custard, not scrambled eggs.
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Yeah, nothing wrong with either per se. Everyone loves a gooey rich treat from time to time.

Huge amounts of butterfat can and do mask the underlying mediocrity or plainness of whatever they're added to, but simple scrambled eggs made with a little water are a light and airy treat just as they are, with a taste that really only asks for a little salt and pepper, and maybe something green.

Simple is good, and often, simple is best.

Why overwhelm the taste of eggs, unless you don't really like them to begin with?

Plus, long term, your arteries will thank you.

Anyone remember that little gem of a movie, Big Night, starring Tony Shalhoub and Stanley Tucci? They try to save their failing restaurant with one desperate blow out dinner affair.

The next morning, after all the madcap hubbub has come and gone, and resigned to their fate, Tucci elegantly and soulfully makes some simple scrambled eggs -- with no fucking creme fraiche or bulbous gods of butter -- his loving and expert beating of the eggs echoing througout the now empty and still kitchen.

After all the overreaching excess of the night before, Tucci and Shalhoub sit down with this simple but perfect dish and some good fresh bread, and nearly wordlessly, eat. It's a beautiful scene.

Edit: Ok, lol, I actually found that scene from the movie, and, of course 16 years on, it's not exactly as I remember it, though it's beauty and impact is. Tucci makes more of a frittata, not scrambled eggs -- but still dead simple, and perfect in its simplicity.

Final scene of Big Night.

For needed wretched excess contrast, the feast they put on the night before.

Short bonus clip scene from this low key gem of a move featuring Minnie Driver and Isabella Rossellini. 🙂
 
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tcG said:
Haha, that's my almost daily ritual as well when it comes to eggs. This thread has got me wanting to try to do it properly...
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I turn the pan off before adding the eggs, gently stir, after the eggs have coated the pan, and remove them before they have finished cooking, and are still a little runny. They keep cooking on the plate for a little while, which takes care of them being runny.

The same steps can be used, without the overcooking part.
 
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