Same cooking myth applies to beans. Apparently, soaking them in salted water actually makes them creamier, at least according to America’s Test Kitchen/Cooks’ Illustrated. I did not try it with a control group of beans, but salting them certainly did not make them tough, either.
Lot’s of good recipes, like my eggs all kinds of ways but I only have breakfast a couple times a month, I learned a new way recently, makes a different product similar to a carbonara sauce. Break a few eggs into a bowl, spice moderately, maybe slightly Italian, add about a 1/4 cup of good Parmesan and whip smooth. Melt 2-4 tablespoons of butter in a pan, medium low, pour in the egg and whisk the mixture continually without stopping the entire time it is cooking, it’s done when you think it is, I like it soft and liquidy like a good carbonara, if you actually like the taste of egg this is a great technique. Poured over a rare steak, or a thick slice of ham lightly browned in butter and washed down with a couple cold cold beers this is a mighty man’s breakfast…
When I figured out that this was a myth (I think it was a NYT article some years ago), it changed my beany habits: I stopped buying canned beans and stopped being afraid of cooking beans at home. It went from an ordeal that resulted in yuckily undersalted beans to an easy process that resulted in deliciously creamy and consistently salted beans, and we eat black beans about once a week.
As for eggs, my style of eggs is definitely on the soggy/creamy side, not the fluffy/stiff side; there’s no way they’re tough.
What a coincidence; I made scrambled eggs just yesterday, which I almost never do. I had some leftover sauce from an Indian restaurant (something paneer), and mixed that in with some chopped onion, a crumbled slice of bread, a bunch of cumin, and three eggs, then just sort of pan-scrambled the lot of it.
My way is somewhat similar, but I don’t add milk, and instead of mixing in a bowl, because I absolutely hate to see or taste the albumin in scrambled eggs, I put the eggs in a blender and blend them for a good two minutes.
While the eggs are blending, I heat the pan and spray it with Pam. When the eggs are completely blended to my satisfaction, which means to death, I pour them in the pan, sprinkle about two teaspoons of sharp cheddar on them, and immediately begin stirring the eggs while they are in a completely liquid state. I continue stirring in small circles in a clockwise rotation until the eggs have firmed up and, just when they no longer glisten, I spatula the perfectly and uniformly yellow, fluffy clouds of eggy goodness onto a plate, add salt, pepper, and a copious amount of either Tabasco or Sriracha, depending on how I feel that day. Absolute heaven.
Scrambled soft. No cotton pickin’ cheese on it for petes sake. just because im african american, doesnt mean i want cheese everywhere, ketchup all over, and jelly dripping. Waiters and breakfast dives make me sick with that. So scrambled extra soft with a little salt and 1 slice of toast (no butter). Amen.
I learned that technique from David Rosengarten’s wonderful cooking show Taste. Each episode was devoted to a particular dish. He would show how it was made badly, then show several techniques to make it well. And the super-low-heat method for scrambled eggs was a particular favorite. The eggs develop a deep orange color and a flavor almost like cheddar cheese.
I will try bacon grease tomorrow rather than butter.
To those who salt their eggs prior to cooking: How much do you put in? If it doesn’t make them tough, at least it’s easier to control the salting if you do it after the eggs are cooked and you can taste them.
Second the idea of pouring sauces over eggs, scrambled or otherwise. You can make all kinds of variations: Mexican, Italian, French, Russian, German, Hungarian… Yum-O!
Do this with English muffins, bagels, different kinds of bread, and maybe some thin slices of meat, and it’s a variation on Eggs Benedict.
I put salt in pretty early in the cooking process, and same as with potatoes or beans, I put in more than it seems you should need. Eggs, IMHO, need a good amount of salt to start tasting like eggs.
For two eggs, it’s somewhere around a quarter teaspoon, I think. I don’t know–I just grab a healthy pinch of salt from the salt cellar and throw it in. Just do it a couple times and you’ll figure out what amount is right. It tastes a bit different than salting afterwards, which is why I prefer salting in the beginning. The salt is dispersed between throughout the eggs and dissolves in them. I’m not sure how to describe it. It’s like the difference between pasta that has been cooked in salted water and pasta that’s salted afterwards.
Whenever I cook eggs (or anything else) with salt, my daughter invariably complains they’re *too *salty, so I’ve cut way back on it and let people salt my cooking to their tastes. I also like to keep salt content down in principle, as I’m prone to bloating and high blood pressure (I need potassium more than sodium).
Anyway, I like the buttery flavor to come through in scrambled eggs, more than the salt. Just my personal preference.
I put a two-finger pinch of salt in 3 eggs, which is probably a bit less than 1/2 tsp. it isn’t the least bit salty, and makes the eggs taste richer.
Pretty much this.
Personally I don’t see the need for any water, and I use more butter than you think you need and lots of freshly ground black pepper and a little sea salt. Timing depends how many you are cooking for (I allow two large eggs each) but I would also recommend removing from the heat before they are quite done as they continue to cook on the way to the plates and you don’t want them at all dry.
Oh, and use unsalted butter - it behaves better over heat.
Generally speaking, water is added when making an omelet and dairy is added for making scrambled (about a TBSP for three eggs), but neither is really necessary.
Whodathunk that scrambling a couple of eggs would be this controversial.
At least nobody has mentioned putting ketchup on their eggs. Or maybe I just missed it.
I’ve often wondered: Do Brits do this when they eat egg and chips, like in Nuns on the Run? Or do they prefer HP sauce? 
Ketchup on eggs is gross. Strawberry jam is the only way to go.
A little rooster sauce is good.