scrambled eggs are really a technique thing. Instead of saying yours suck, describe whats wrong with it. It it too dry, too wet, too brown, not flavored well?
Scrambled eggs is not about what recipe you use but rather a technique thing. Unlike something such as perfect hard or soft boiled eggs where you can follow a timer and specific steps like cooling immediately to loosen shell from egg, perfect scrambled eggs take practice.
As an aside, there is a good example of good scrambled eggs cooking technique in the movie Big Night. Jacque Pepin also had a good episode on scrambled eggs.
Scrambled eggs is not about what recipe you use but rather a technique thing. Unlike something such as perfect hard or soft boiled eggs where you can follow a timer and specific steps like cooling immediately to loosen shell from egg, perfect scrambled eggs take practice.
As an aside, there is a good example of good scrambled eggs cooking technique in the movie Big Night. Jacque Pepin also had a good episode on scrambled eggs.
hanoverphist
Diamond Member
- Dec 7, 2006
- 9,867
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my ex had to have totally dry eggs. i had to keep stirring/ folding it to keep it from burning, and by then it was so dry it took the fun out of eating them
after i put them in the pan, i let them sit and bubble a bit until the bottom is light yellow, then i start folding them. otherwise you could be folding/ stirring for a while until it starts getting warm enough to cook. add cheese when the bottom starts to cook, and it changes the flavor altogether. for the good tho. oh, i use milk but mainly due to my mom teaching me that and old habit. ive made with water and without either and the texture/ fluffiness is about the same either way. i just prefer the flavor with milk much better.
kage69
Lifer
- Jul 17, 2003
- 31,315
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First most important thing, use good quality fresh eggs. Doesn't have to be an organic carton, but I do think they taste better in general.
When you crack an egg open, look at the umbilical cord connected to the yolk. I forget the actual name it has. Anyway, if it's opaque and well defined, then you have fresh eggs. If it's thin and almost transparent, those eggs have been around for a couple weeks.
As a cook and food gourmet myself, I've found that in most applications concerning eggs that water is superior to milk.
I add a small amount of garlic powder, some finely minced onion, and salt and white pepper (fine grind, you don't want to be crunching on huge bits of that at breakfast) Sometimes I load'em up additionally with diced scallions and some bacon bits.
There's enough fat and cholesterol in eggs normally for me, so I avoid using drippings or lard altogether.
Since you specifically mention scrambled as the method desired, watch your heat! If you don't have a good broken in cast iron pan, then use a Teflon pan, just don't get it too hot.
When you crack an egg open, look at the umbilical cord connected to the yolk. I forget the actual name it has. Anyway, if it's opaque and well defined, then you have fresh eggs. If it's thin and almost transparent, those eggs have been around for a couple weeks.
As a cook and food gourmet myself, I've found that in most applications concerning eggs that water is superior to milk.
I add a small amount of garlic powder, some finely minced onion, and salt and white pepper (fine grind, you don't want to be crunching on huge bits of that at breakfast) Sometimes I load'em up additionally with diced scallions and some bacon bits.
There's enough fat and cholesterol in eggs normally for me, so I avoid using drippings or lard altogether.
Since you specifically mention scrambled as the method desired, watch your heat! If you don't have a good broken in cast iron pan, then use a Teflon pan, just don't get it too hot.
if your eggs are already cooked while they're still in the pan, then they will overcook by the time u get them to a plate
whatever time it takes u to cook the eggs, plate it 10 seconds before that
whatever time it takes u to cook the eggs, plate it 10 seconds before that
Kaido
Elite Member & Kitchen Overlord
- Feb 14, 2004
- 51,475
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Kosher Salt is the secret ingredient to making eggs taste good.
I also use a simple, flavorful recipe that tastes like it's from a good restaurant:
1. Mince an onion (sweet or regular)
2. Fry 2-3 Tablespoons onion bits on medium (refridgerate the rest)
3. Add butter or cooking spray
4. Add eggs
5. Top liberally with Paprika, Kosher Salt, and Black Pepper (fresh-ground is best)
6. Flip and add more Kosher Salt
Get some good Italian or sourdough toast to go along with it and you're all set
I also use a simple, flavorful recipe that tastes like it's from a good restaurant:
1. Mince an onion (sweet or regular)
2. Fry 2-3 Tablespoons onion bits on medium (refridgerate the rest)
3. Add butter or cooking spray
4. Add eggs
5. Top liberally with Paprika, Kosher Salt, and Black Pepper (fresh-ground is best)
6. Flip and add more Kosher Salt
Get some good Italian or sourdough toast to go along with it and you're all set
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.
waffleironhead
Diamond Member
- Aug 10, 2005
- 7,061
- 569
- 136
mix in some milk and cook over med-low in well buttered pan.
When the eggs are solid cooked and 1/4 package of creamcheese mix well enjoy. Feel free to top with a 4 cheese mix as well.
(yep I'm from wisconsin)
When the eggs are solid cooked and 1/4 package of creamcheese mix well enjoy. Feel free to top with a 4 cheese mix as well.
(yep I'm from wisconsin)
Making great scrambled eggs actually much more difficult than say cooking steak.
A lot more heat control and timing.
A lot more heat control and timing.
I thought this was a joke but..... not?
I just take them out of the fridge, scramble in a bowl with milk to thin them down (add cheese, onion.... anything you want....meat) put butter or bacon grease in the pan and add your bowl of stuff. That?s it????
I just take them out of the fridge, scramble in a bowl with milk to thin them down (add cheese, onion.... anything you want....meat) put butter or bacon grease in the pan and add your bowl of stuff. That?s it????
MagnusTheBrewer
IN MEMORIAM
- Jun 19, 2004
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- Nov 30, 2005
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Nope, milk works fine. Velveeta? Why not just vomit in your eggs, it would add the same flavour.
KT
hanoverphist
Diamond Member
- Dec 7, 2006
- 9,867
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