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Scrambled eggs

I like how he did those tomatoes too. I've always fried the eggs while stirring with some cheese or maybe onion in there, I'm not sure I could deal with the texture of those eggs.
 
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.
 
It's funny how he said he wanted a "creamy" texture at the beginning, and quickly added "fluffy." Not really the same thing, are they? I like my scrambled eggs fluffy, just a hair on the under-cooked side so they aren't dry, with some aged cheddar crumbled in before cooking. I do them in a big iron skillet with a spatula similar to the one he's using.
 
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.
 
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.
Click to expand...

When I do add those items I make sure they are fully cooked before I added them into the eggs when they are about half way done.
 
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The technique is actually quite good, but for the American palate, I would simply omit the creme fraiche and add a bit more cooking time. The resulting texture is less creamy (or goopy as suggested above) and more whipped/airy.
 
I've been following Alton Brown's scrambled egg approach, with great results. Both "creamy" and "fluffy".

http://www.youtube.com/watch?v=AzpGwySJ0QM&feature=player_detailpage#t=647s


Markbnj - those two adjectives aren't distinct. Well, most often they are, but with something like eggs, one can actually achieve both.
You can have fluffy but not creamy: a shade over-cooked scrambled egg, or steps done at the wrong time and overcooked to a degree.
You can have creamy but not fluffy: aside from pure eggs, this would be a custard. 😉
You can have creamy AND fluffy: very moist, velvety texture - that has some fluff.


Alton's method (in the video above), put in text form:

Crack eggs, put them into container. Put a LITTLE bit of milk (or cream) into the eggs, whisk just a little bit.
Right before pouring eggs into pan, pour a pinch of salt into eggs and give a few quick stirs.
Cook over low-heat, constantly stirring. Wait until you see curds beginning to form.
Switch to a higher heat, and switch toward folding more than stirring.
You won't be on high heat long at this point. You're looking for it to appear like there is no more liquid in the mix. At this point, take off heat, fold/stir up a little more, then transfer to serving dish.

Soo delicious.
 
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After watching Ramsey's video a while back, I always cook my scrambled eggs like that. Comes out great, and tastes great.

But at the same time, I grew knowing scrambled eggs as essentially a chopped apart omelette. So this alone was a huge upgrade.


OutHouse said:
why? that is a stupid method.ramsey is just making shit up ive never seen scrambled eggs cooked that way.


minus the cocunt oil this is how its done.
http://www.youtube.com/watch?feature=fvwp&v=R4vDqlKMbrk&NR=1
Click to expand...


Yep, broken omelette.
 
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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.
Click to expand...

Always use water, it actually makes them fluffier than cream or milk
Use regular butter like you said
Start with a pan that has been heated slightly over medium heat. It should not take longer than about 30 seconds, give or take, to scramble 2-3 eggs and then plate. I use a cast iron plan exlusively and the pan retains the heat long enough so that they only need 30 seconds of heat until they are done.
 
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