What's the secret to making scrambled eggs?

[amoeba]

Again, OP needs to come back and state what he finds wrong with his eggs.

how you like scrambled eggs is a very subjective topic.

After OP has stated what he finds wrong with eggs, then a recommended course of action can be taken.

Then OP needs to practice practice practice.

Just off the bat, those saying to add water or milk, how much? Too much and eggs become very runny and doesn't curd up.

Again, cooking eggs all about technique.

 

[MotionMan]

Oil? WTF???

Scramble eggs with a little milk and salt and pepper;
Preheat pan with butter or Pam;
Cook (mix softly until proper consistency).

I like mine very dry, but not burnt.

I also make a mean Matzabrei.

MotionMan

 

[*kjm]

Originally posted by: spidey07

Originally posted by: Chronoshock
Everyone here who hasn't mentioned cheese is wrong. The correct way to make scrambled eggs is to had a generous amount of high-fat cheese (I typically use american cheese, and yes I know it isn't real cheese, swiss works well too). Break your eggs into a bowl, add salt and pepper, and then hand-tear some slices of cheese and beat until things are well mixed (don't overbeat or it becomes tough). Cook the eggs on medium heat or lower, any higher and they'll be tough. You don't necessarily have to oil the pan if it's a nonstick skillet. Stir the eggs every few seconds, don't let a thick layer form. The last, most important step, is to turn off the heat before you think they're done (turn off the heat while they're still runny). Continue stirring and the eggs continue cooking until they've hit your desired consistency.

If you need cheese you're doing it wrong.

What they can be an omelet without the flip I could make you some egg, squirrel meat, onion, cheddar, eggs you would die for!

 

[sandorski]

Fry them in butter/margarine. Add Salt and Pepper. That's it.

 

[*kjm]

Originally posted by: amoeba
Again, OP needs to come back and state what he finds wrong with his eggs.

how you like scrambled eggs is a very subjective topic.

After OP has stated what he finds wrong with eggs, then a recommended course of action can be taken.

Then OP needs to practice practice practice.

Just off the bat, those saying to add water or milk, how much? Too much and eggs become very runny and doesn't curd up.

Again, cooking eggs all about technique.

Just enough to thin the eggs down.

 

[TallBill]

Mmm.. I just made some amazing scrambled egg sandwhiches. No cheese or milk required.

 

[clamum]

Here's what I do and they turn out good:

1. Crack eggs (usually three) into a bowl
2. Put in maybe a 1/4 cup milk and salt and pepper
3. Heat up pan on high and melt butter in it
4. When butter is melted/sizzling, add egg mixture
5. Stir often and reduce heat until eggs are cooked

Also, during step 2 I've added in ham, mushrooms, and cheese... sort of like an omelette. You can add whatever you'd want in an omelette at this step.

 

[amoeba]

don't know why people are anti oil either. Scrambled eggs in some olive oil or truffle oil can be very good.

A mix of oil and butter also gives you more control over temperature and eggs not browning as butter browns at lower temperatures.

 

[Bacstar]

Originally posted by: Chronoshock
Everyone here who hasn't mentioned cheese is wrong. The correct way to make scrambled eggs is to had a generous amount of high-fat cheese (I typically use american cheese, and yes I know it isn't real cheese, swiss works well too). Break your eggs into a bowl, add salt and pepper, and then hand-tear some slices of cheese and beat until things are well mixed (don't overbeat or it becomes tough). Cook the eggs on medium heat or lower, any higher and they'll be tough. You don't necessarily have to oil the pan if it's a nonstick skillet. Stir the eggs every few seconds, don't let a thick layer form. The last, most important step, is to turn off the heat before you think they're done (turn off the heat while they're still runny). Continue stirring and the eggs continue cooking until they've hit your desired consistency.

Hmmmm cheese.... I usually just throw a couple of slices just when the eggs start clumping up as they cook.... yummy

 

[FoBoT]

Originally posted by: Amused
First and foremost, don't over cook them.

it doesn't take long to get them done and you either have to remove them quickly or take into account the heat of the pan after removing it from the burner

so i remove the pan just a little before they are done

 

[Vic]

Tips to cooking scrambled eggs.

- Never scramble the eggs in the pan. Crack them into a bowl and scramble them before cooking in the pan. The more you beat them, the fluffier they'll be.
- Do not add any more than a tablespoon of milk/water per egg. A couple dashes of Worcestershire is good too.
- Never add cheese before cooking.
- You can add salt before cooking, but never pepper. Pepper burns.
- Cook over medium heat.
- Use a non-stick pan or skillet.
- Use butter or olive oil, just enough and don't let it burn.
- Keep stirring, and flip a couple of times near the end.
- Pull the eggs while still just a little underdone, to account for carry-over cooking.
- Eat right away.

Here's my favorite egg recipe of the moment, bacon spinach mushroom swiss scramble.
- In a good pan or skillet, cook a few strips of thick bacon over medium-low heat, pull just a bit before done (to your personal taste) and put strips in a warm oven (~250F).
- Leave the bacon grease in the pan (but remove any nasty bits and/or excess grease if the bacon was too fatty), and turn up the heat on the pan to medium-high and saute garlic and onion to taste until just translucent.
- Add sliced mushrooms and saute until they start to absorb the grease.
- Add spinach and saute until just cooked down.
- Turn down heat to medium, add beaten scrambled egg mixture, and stir everything together.
- Right before the eggs are done, add grated swiss cheese and fold in, then promptly remove from pan and plate with bacon strips.
- Season to taste and eat.

 

[Eli]

I like my eggs well done, lol.

 

[herm0016]

my fav... dice up some summer sausage and add to med. heat non-stick pan. let cook while stirring a bit of milk, salt, pepper and other seasonings into eggs. also grate some mild cheddar or other fav. cheese. add cheese to pan when the sausage looks like its starting to cook through. let cheese melt and stir around with sausage. next add egg mixture and mix all ingredients together over med to med high heat. cook until the cheese is not stringy and is well mixed with eggs and sausage. add a bit more cheese over hot eggs on plate. Makes a great breakfast. ...

now i wish i was not out of town working this week... i want to make eggs for dinner.

 

[AmigaMan]

Originally posted by: Vic
Tips to cooking scrambled eggs.

- Never scramble the eggs in the pan. Crack them into a bowl and scramble them before cooking in the pan. The more you beat them, the fluffier they'll be.
- Do not add any more than a tablespoon of milk/water per egg. A couple dashes of Worcestershire is good too.
- Never add cheese before cooking.
- You can add salt before cooking, but never pepper. Pepper burns.
- Cook over medium heat.
- Use a non-stick pan or skillet.
- Use butter or olive oil, just enough and don't let it burn.
- Keep stirring, and flip a couple of times near the end.
- Pull the eggs while still just a little underdone, to account for carry-over cooking.
- Eat right away.

Here's my favorite egg recipe of the moment, bacon spinach mushroom swiss scramble.
- In a good pan or skillet, cook a few strips of thick bacon over medium-low heat, pull just a bit before done (to your personal taste) and put strips in a warm oven (~250F).
- Leave the bacon grease in the pan (but remove any nasty bits and/or excess grease if the bacon was too fatty), and turn up the heat on the pan to medium-high and saute garlic and onion to taste until just translucent.
- Add sliced mushrooms and saute until they start to absorb the grease.
- Add spinach and saute until just cooked down.
- Turn down heat to medium, add beaten scrambled egg mixture, and stir everything together.
- Right before the eggs are done, add grated swiss cheese and fold in, then promptly remove from pan and plate with bacon strips.
- Season to taste and eat.

Ok, so I need to know the closest airport to you, I'm coming over for breakfast tomorrow!

 

[KK]

Originally posted by: sandorski
Fry them in butter/margarine. Add Salt and Pepper. That's it.

yeah, how hard can it be.

 

[m1ldslide1]

Originally posted by: Vic
Tips to cooking scrambled eggs.

Here's my favorite egg recipe of the moment, bacon spinach mushroom swiss scramble.

This sounds delicious, but the first time I tried cooking scrambled eggs in fresh bacon grease was the last. Felt like I had a 10 pound weight in my stomach, and the feeling lasted for hours. It sounds like some of your ingredients soak it up to the point where it wouldn't be so bad, but seriously - you're still going to eat the same amount of grease.

Care to offer any reassurances? Keep in mind that I'm eating the bacon I just cooked, so I'm not a total grease pansy.

 

[sandorski]

Originally posted by: m1ldslide1

Originally posted by: Vic
Tips to cooking scrambled eggs.

Here's my favorite egg recipe of the moment, bacon spinach mushroom swiss scramble.

This sounds delicious, but the first time I tried cooking scrambled eggs in fresh bacon grease was the last. Felt like I had a 10 pound weight in my stomach, and the feeling lasted for hours. It sounds like some of your ingredients soak it up to the point where it wouldn't be so bad, but seriously - you're still going to eat the same amount of grease.

Care to offer any reassurances? Keep in mind that I'm eating the bacon I just cooked, so I'm not a total grease pansy.

You only need a little oil/grease. Drain off the excess(whatever pours out) before cooking the eggs.

 

[natto fire]

It is all about the heat. Some people use full heat. While this does make them cook quicker, it destroys the flavor. Also, now that I live on a farm, I have found the eggs we get from our chickens taste much better than the ones you buy at the store.

 

[m1ldslide1]

Originally posted by: sandorski

Originally posted by: m1ldslide1

Originally posted by: Vic
Tips to cooking scrambled eggs.

Here's my favorite egg recipe of the moment, bacon spinach mushroom swiss scramble.

This sounds delicious, but the first time I tried cooking scrambled eggs in fresh bacon grease was the last. Felt like I had a 10 pound weight in my stomach, and the feeling lasted for hours. It sounds like some of your ingredients soak it up to the point where it wouldn't be so bad, but seriously - you're still going to eat the same amount of grease.

Care to offer any reassurances? Keep in mind that I'm eating the bacon I just cooked, so I'm not a total grease pansy.

You only need a little oil/grease. Drain off the excess(whatever pours out) before cooking the eggs.

Well I guess upon re-reading Vic does say to pour off any 'excess', but I don't think he meant to pour out all of the grease. To save dishes I've been dumping the grease and then wiping dry with a paper towel, then immediately re-using for the eggs. This seems to preserve a little bacon flavor, but not a ton. Vic's recipe totally takes it to the next level, and it sounds awesome, but I'll have bigger worries than my own stomach if I make a grease-bomb breakfast for the household.

 

[Scarpozzi]

You are using chicken eggs, right?

 

[ChAoTiCpInOy]

Oil in pan, heat up pan, scramble eggs in bowl, add sugar, add eggs to pan, let it solidify wen it's solid flip it over, keep flipping until yellow on both sides. OWNAGE EGGS.

 

[randay]

it takes a very special cook to screw up scrambled eggs.

 

[Vic]

Originally posted by: m1ldslide1

Originally posted by: sandorski

Originally posted by: m1ldslide1

Originally posted by: Vic
Tips to cooking scrambled eggs.

Here's my favorite egg recipe of the moment, bacon spinach mushroom swiss scramble.

This sounds delicious, but the first time I tried cooking scrambled eggs in fresh bacon grease was the last. Felt like I had a 10 pound weight in my stomach, and the feeling lasted for hours. It sounds like some of your ingredients soak it up to the point where it wouldn't be so bad, but seriously - you're still going to eat the same amount of grease.

Care to offer any reassurances? Keep in mind that I'm eating the bacon I just cooked, so I'm not a total grease pansy.

You only need a little oil/grease. Drain off the excess(whatever pours out) before cooking the eggs.

Well I guess upon re-reading Vic does say to pour off any 'excess', but I don't think he meant to pour out all of the grease. To save dishes I've been dumping the grease and then wiping dry with a paper towel, then immediately re-using for the eggs. This seems to preserve a little bacon flavor, but not a ton. Vic's recipe totally takes it to the next level, and it sounds awesome, but I'll have bigger worries than my own stomach if I make a grease-bomb breakfast for the household.

Hey, I didn't say it'd be gentle on the stomach.

I always try to use as little of the bacon grease as possible. Only as much as necessary. Too much ruins the eggs along with your stomach.
Another option is to drain all the bacon grease, wipe the pan, and then do the saute and the eggs in butter/oil. That works well too.

 

[JS80]

low and slow
if they're done in the pan they're overdone on the plate

 

[TruePaige]

I love mine with cheese and milk, then I put them on some buttered toast and make an egg sandwich!