How do you cook your scrambled eggs?

Cafe Society
1

My boyfriend decided to cook scrambled eggs today. Breakfast for lunch since we both had the day off. He’d been planning it since last night. He wanted eggs and sausage with cheese on corn tortillas. We had all the ingredients and I was happy to not have to cook. I wandered into the kitchen and found him stirring them with a batter spatula in an old pan over super low heat. He announced he’d found the best way to cook eggs. Took about 10minutes.

They were terrible. To me. He loved them. Soggy mess. And I had to scrape the pan and ruin a sponge.

Am I wrong in thinking that eggs can only be cooked on high heat for the shortest amount of time possible? I would rather have over easy or poached any day but when I scramble I want them fluffy. Boyfriend almost always prefers them scrambled.

Tell me how you make your best scrambled eggs please!

2

I spray the pan with Pam and crack the eggs directly into it. Stir like mad till the raw spots have all disappeared. Decant onto plate.

Spray with Pam again, insert tomato wedges. Stir like mad till they start to soften. Decant onto plate.

Salt.

Eat.

3

Medium high heat.
In melted butter.
Whipped up with a fork and salt and pepper and a splash of milk before adding to the pan. Sometimes some added grated cheddar or whatever cheese is on hand.

4

A pat of butter on the pan,
warm pan up to med high heat,
throw in the eggs, stir until firm but wet on the outside.

5

High heat, non-stick pan, a pat of butter. Beat eggs in a bowl with a teaspoon of water or so and a a little salt and pepper. Pour in pan when pan is hot. Let set for about 10 seconds. Scramble. Done in less than 60 seconds. Alternately, I sometimes just scramble in pan (that is, break eggs in pan, scramble.)

6

Too hot, and you run the risk of watery eggs.

I mix eggs and milk in a bowl. Heat the pan medium high; when butter foams, it’s ready. pour the eggs in the pan and let it cook a littlde bit to set. Then gently stir the eggs, moving the cooked parts slowly from the edge to the center. When the eggs no longer glisten, they’re done. Serve (they will cook a bit more on the plate). The eggs will be fluffy and tender.

7

Pan gets butter and preheated until the butter melts, while:

Eggs go into bowl with milk and cheese and pepper, get whipped up with a fork, and dumped into pan.

Leave alone until bottom and side bits are all solid, then scrape portions away from the edges and let the wet bits infiltrate the newly open pan areas. Remember to keep the bottom scraped off regularly to prevent it burning while the new bits solidify until everything’s mostly congealed, then chop at it with a wooden spatula thingie as the last bits solidify, then tip onto plate and eat as soon as it won’t burn the roof of your mouth off. Whole process is done in somewhere around a minute and a half, two minutes?

I can also do toad in the hole, which adds bread to the equation, and usually isn’t so much scrambled as slightly muddled.

8

I should add, it seems everyone has their preferred method. It sounds like your boyfriend is doing the Gordon Ramsay method (well, I’m sure it’s not his method, but he’s who I know it from.) I’ve tried it before. The method is fine, but it’s not the way I like my scrambled eggs.

9

I’ve heard this before, and I have no idea how it’s supposed to work. I’ve never had watery eggs using the high heat method, nor am I sure how it’s possible.

10

More or less, this. I add a little water before beating the eggs with a fork.

I pour the eggs into the melted butter and let it cook while I wash the bowl and fork I used for beating. I fold the solidified egg to the middle and let it sit some more, and repeat until the eggs are almost cooked. Then the heat is turned off and I stir it up with the spoon.

11

Yes. The Julia Child method.

As I usually make omelets, I also follow her basic method. Instead of water, though, I use milk. I also take the omelet out of pan just before it is fully cooked, as it will finish cooking on the plate.

12

I think that’s more her method for an omelet though, isn’t it? So, my method is kind of a mix between a classic French omelet and scrambled eggs. I believe her scrambled eggs technique also uses fairly low heat.

13

Except for the clean up, this is the ultimate way to make fluffy delicious scrambled eggs.

Stir/whisk them as much as you like, add seasoning and other stuff (cheese, Canadian bacon, or what you enjoy most), some butter, and pour into a tall glass, or glass dish. Coat the glass first with oil or PAM, not that it will matter much. (it will be almost impossible to clean)

Microwave till done to your taste. Be aware that the eggs (or egg mixture) will fluff a LOT, as in it may climb over the top of a glass, hence the “tall glass”, or medium glass bowl.

The only downside to this is cleaning the glass. The eggs will stick to glass or microwave safe ceramic, like nothing you have ever experienced before. Do not use plastic of any kind, you will never remove the egg from it.

Aside from the cleanup, the most fluffy eggs ever imagined. I’m not exaggerating.

It’s possible that after stopping the microwave, the towering mass of fluff will collapse. But they will still be the most fluffy light eggs possible. With practice you can find the right amount of time to create a incredibly fluffy mass of eggs.

The first time you try this, be sure and watch the eggs cooking (depending on your Microwave, it can be very fast, like two minutes or less), to prevent overcooking, and for the fun of watching the foamy mass climb to the top of the glass.

You may have to stir once if your microwave doesn’t cook evenly.

A purist will despise this method, unless you cook them for them with out letting them know you used a microwave, at which point they will probably ask how you did it.

You can of course also transfer the fluffy mass of goodness to a hot pan with butter sizzling in it for a quick final fry, which will add that pan fried taste, while still having fluffy eggs.

And there you have it. Until you try this, I don’t blame you for being skeptical.

Been doing it for 40 years, and it still gets compliments on the extreme fluffyness, which is impossible to achieve any other way.

14

Stir the eggs until just combined, add in chive, smoked salmon, and 3 or 4 small dollops of cream cheese.
Hot nonstick pan, just a pat of butter and pour in the eggs and stir until the eggs are just a little wet and transfer to a plate.

15

I have to second the microwave method. Only difference: I use 2 eggs at a time for sandwiches in a regular glass bowl and buzz for 30 seconds, slip a fork under the edge and lift to see if the eggs are cooked, then another 30 secs and so on 'til done. Shredded cheese goes on top of the eggs (just personal preference). Everything else FX says is factual–including the “clean up.” :eek:

16

I guess I do the Julia Child except I flip once and then scramble in pan

17

First I make a table salsa - boil tomatoes and serrano peppers, take off the tomato skins and pepper stems and blend them together with some salt.

Then I slice up some ham (or machaca (the North Mexican kind)), and onion. Beat the eggs with some salt and pepper and maybe a little milk.

First goes onion in the butter/oil/fat, then the the ham. Add a few spoonfuls of the salsa, then the eggs. Stir until mixed and cooked. Eat with flour or corn tortillas, and optionally Mexican style refried beans.

18

I add half and half and then cook them on super low heat, if they’re sticking you have the heat too high. It takes as long as 25 minutes and when they’re done they are creamy and delicious. I then top them with dill and smoked salmon.

19

Wow, I’m surprised by this thread and the revelation that many of the foodie posters I respect are cooking their scrambled eggs all wrong. :wink:

Heat pan - I use a small aluminum pan for two or three eggs - over medium low heat. Add oil, butter, or spray with Pam. Allow oil to heat for a short time - like 15 seconds at most. Pour out any excess oil, if needed. If you can pour anything out, it’s excess. You just want enough oil to coat the pan and keep the eggs from sticking. Add eggs, already scrambled in a separate bowl, and season with salt and pepper as desired. Adding milk, cream, water, etc., is a mistake that just distracts from the natural tastiness of the eggs, but I suppose might be necessary if you’re mistakenly cooking your eggs over high heat. Now, drop the bread that you previously put in the toaster. When eggs begin to form around the bottom of the pan, stir. And then stir intermittently, but pretty frequently, until eggs are cooked as desired. I personally like them soft-scrambled, but I’m an outlier.

Eggs should be done just as the toast pops up.

Sometimes I like them with cheese, ham, onions, peppers, etc. Cook/melt all that stuff in a separate cast iron skillet, and add the eggs once they reach almost-doneness to your taste. Mix them together in the skillet and serve. Don’t cook the eggs all the way to desired doneness, or they’ll overcook once you add them to the skillet.

20

Rather than the “Gordon Ramsay” method, it’s more the British method and this is pretty much how I prefer my eggs scrambled. The American way uses high heat, done too quickly and usually ends up hard, dry and with nothing but little bits of scrambled curds. But I’m not knocking this because I know everyone has their preferences.

I agree that eggs should be scrambled using low to moderate heat.