What's the secret to making scrambled eggs?

[Jmman]

I think most of the suggestions have been pretty good so far. I use butter, and make sure the pan is not too hot. I mix the milk and the eggs before hand, and use a wire wisk to make sure the mixture is nice and fluffy. I cook the eggs without salt & pepper, but after they are done I like seasoning salt on my eggs. Turns out pretty yummy.....

 

[DrPizza]

Originally posted by: Captain Howdy
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.

Store eggs suck. Nothing beats farm fresh eggs - from chickens where the farmer's goal wasn't to produce as many eggs as possible while spending the minimum amount possible on feed.

My scrambled eggs (every weekend unless I fry up some sirloin and make steak omelets instead):

Go to barn. Collect fresh eggs from under chicken. I don't need to worry about room temperature. Bring them into the kitchen. Skip the washing step - that's for germophobes. Toss some butter into a non-stick frying pan. Turn the pan on low to melt the butter - don't want the butter to scorch. Break open a half dozen eggs into a bowl. Scramble them. Butter should be melted - turn up the heat to medium and pour eggs into pan. Remove from heat when just slightly "wet" & dump onto plate. Let sit 1 minute. Eat. Enjoy.

 

[meltdown75]

see, DrPizza does it like I do.

you don't have to make love to the fricking things... it's scrambled eggs people.

 

[spidey07]

Originally posted by: meltdown75
see, DrPizza does it like I do.

you don't have to make love to the fricking things... it's scrambled eggs people.

To be fair, he didn't overcook them.

DON'T OVERCOOK THE EGGS!!!!

 

[middlehead]

Originally posted by: meltdown75
you don't have to make love to the fricking things...

But I like to!

 

[middlehead]

I'd say that was a fitting 3000th post.

 

[SampSon]

Just about everything has been said in this thread that needs to be said.

I'll reiterate, do not over cook your eggs!

 

[spidey07]

Originally posted by: randay
it takes a very special cook to screw up scrambled eggs.

you'd really be surprised by all these responses.

Most all responses are 'add this to it', very few stated the obvious - watch your temperature and remember they will continue to cook once you take them off the heat/pan.

Gee, kinda like all cooking. Watch your freaking temperature, high is only used for boiling water, med-hi is used for other things...but for the most part you "cook" with medium.

If you put butter into the pan and it dances - PAN IS TOO HOT!!!!!

If you put eggs into a pan and they sizzle and bubble - PAN IS TOO HOT!!!!

I swear, the very day I became a better cook was when I realized that temperature control was everything. If you put your eggs scrambled or not into a pan and they dance all over the place then your pan is WAY TOO HOT. It takes a while to know what medium-heat is as it varies from every pan and oven, but you start from there.

And on the topic of cheese - you add cheese it is an omlette because you can't melt cheese with the proper temp form scrambled eggs. If you want cheese them make a quiche.

Light and fluffy scrambled eggs = overcooked.

 

[biggestmuff]

I don't know if it's been mentioned, but Alton Brown had an episode where he walked the viewer through making the perfect scrambled eggs.

 

[IEC]

Originally posted by: biggestmuff
?O?O? ????

That's my sig in a certain ATOT-affiliated forum

 

[legoman666]

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.

I hate cheese in my eggs. My dad used to make em with cheese; I never liked it.

 

[nakedfrog]

Originally posted by: spidey07
Light and fluffy scrambled eggs = delicious.

Fixed

 

[sdifox]

Originally posted by: spidey07

Originally posted by: randay
it takes a very special cook to screw up scrambled eggs.

you'd really be surprised by all these responses.

Most all responses are 'add this to it', very few stated the obvious - watch your temperature and remember they will continue to cook once you take them off the heat/pan.

Gee, kinda like all cooking. Watch your freaking temperature, high is only used for boiling water, med-hi is used for other things...but for the most part you "cook" with medium.

If you put butter into the pan and it dances - PAN IS TOO HOT!!!!!

If you put eggs into a pan and they sizzle and bubble - PAN IS TOO HOT!!!!

I swear, the very day I became a better cook was when I realized that temperature control was everything. If you put your eggs scrambled or not into a pan and they dance all over the place then your pan is WAY TOO HOT. It takes a while to know what medium-heat is as it varies from every pan and oven, but you start from there.

And on the topic of cheese - you add cheese it is an omlette because you can't melt cheese with the proper temp form scrambled eggs. If you want cheese them make a quiche.

Light and fluffy scrambled eggs = overcooked.

High is used a lot in Chinese cooking. In fact, most home ranges don't put out enough btus for Chinese cooking.

 

[amoeba]

Read Spidey's post. Most important thing about eggs is temperature control and timing.

Any monkey can add cheese or ham or whatever.

And yes, high is used a lot in Chinese cooking and most home ranges do not put out nearly enough BTUs for real Chinese food.

 

[RagingBITCH]

Temp control...I use a little bit over medium heat. Eggs, salt, milk, dash of cayenne sauce. I like mine on the runny/raw side. I also use chopsticks instead of a spatula to cook.

 

[child of wonder]

Here's how I do it.

Beat together a mixture of a 1:1 ratio of eggs to 1 tbsp of milk (3 eggs = 3 tbsp milk)
Melt 1 tbsp of butter in microwave and add to mixture.
Cook on preheated hot skillet or pan on med heat.
Push mixture around often so eggs don't burn to the pan.
Sprinkle with salt and pepper while cooking.

Serve alone or with cheddar cheese sprinkled on top.

 

[lokiju]

I little bit of milk and whip them in a bowl for a few seconds before putting in the pan.

 

[Aikouka]

I rip apart a piece of cheese (or a half a slice) and toss those pieces into the egg batter before I put it in the pan. Also, you should make sure you stir your eggs and not just crack-n-drop. Stirring your eggs allows for fluffier eggs and making them properly blended. One thing I still remember from French class in high school is how some Omelette chefs will stir the egg mixture for hours (I'd assume by machine ) just to get the fluffiness up.

But I do recommend the cheese... just don't add too much.

 

[Anubis]

Originally posted by: DrPizza

Originally posted by: Captain Howdy
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.

Store eggs suck. Nothing beats farm fresh eggs - from chickens where the farmer's goal wasn't to produce as many eggs as possible while spending the minimum amount possible on feed.

My scrambled eggs (every weekend unless I fry up some sirloin and make steak omelets instead):

Go to barn. Collect fresh eggs from under chicken. I don't need to worry about room temperature. Bring them into the kitchen. Skip the washing step - that's for germophobes. Toss some butter into a non-stick frying pan. Turn the pan on low to melt the butter - don't want the butter to scorch. Break open a half dozen eggs into a bowl. Scramble them. Butter should be melted - turn up the heat to medium and pour eggs into pan. Remove from heat when just slightly "wet" & dump onto plate. Let sit 1 minute. Eat. Enjoy.

sadly not everyone has the luxury of living in the middle of Fing nowhere like we do, so "farm fresh eggs" are often not possiable

 

[Phokus]

Personally, i think it tastes better when you put salt on after you cook the eggs (rather than mixing it into the raw egg mixture), but that's just me

 

[imported_Section8]

I like mine served to me from a gravely voiced waitress at my local IHOP. The big ass jug of coffee is nice 2.

 

[Mo0o]

Med heat and continual stirring. I like my scrambled eggs to be a little moist/creamy so I dont cook it as long. I also dont use milk/butter, just a little bit of veggy oil. Turns out fine and tastes great.