According to the experts over at The Food Network, perfectly scrambled eggs are a thin-ish sheet of uniform yellowness. Now, a thin-ish sheet of uniform yellowness is not offensive-- unlike my sister-in-law’s favored soft, globby mess of wetness with whites plainly visible.
My idea of perfect scrambled eggs are firm and curd-like with a touch of brown along the edges and where the curds last touched the pan.
For mix-ins I prefer sauteed chopped onions and/or garlic. Mushrooms are also quite tasty. And I will not complain if there is a slice of American cheese melted across the top. Cheddar will do also.
I like to pour in a glug of (whole) milk the scramble mix, makes a lot fluffier egg. The stir thoroughly with a fork, or a whisk, for you sophisticated bastards. Stir thoroughly though, is the important part.
The scrambled egg is a great food, but an amazing number of people fuck it up. Use lots of butter, and a cast iron pan or no-stick teflon. It only takes a few minutes. I’m hungry, better get started.
if you enjoy preparing food a certain way, don’t bother with anyone who says “UR DOIN IT RONG.” Just because someone else has a different way doesn’t mean your way is incorrect.
Once you mix stuff in, such as onions, you now have a scrambler, and no longer should be calling it scrambles eggs.
If it’s thin and flat, it’s an omelet, just without the stuffing.
Scrambles eggs should be broken egg pieces, mostly with some white/yellow differentiation, actually that is the classic way as it is scrambled in the pan, not in a bowl ahead of time.
If it’s a consistent color, that is not scrambled eggs anymore, it’s premixed ‘carton egg product’ style eggs.
I like mine scrambled nice and fluffy with milk, salt and pepper added, then turned into a toasted scrambled egg sandwich with butter and ketchup. Comfort food of my childhood, I’ve not eaten it that way in decades, though.
Mine are cooked at medium heat until it forms good-sized curds. Just eggs and a tablespoon of milk. I don’t pay any attention to the color – if there’s a bit of white, it doesn’t matter.
If I’m ordering it a restaurant, it’s either a ham and cheese omelette, or over easy. At home, sometimes I’ll chop up whatever sausage I have in the fridge (either andouille or chicken/apple) and either make an omelette or with scrambled eggs.
Keep your veggies out of my eggs. They don’t belong there.
Will I be mocked and ridiculed if I admit to “scrambling” my eggs in the microwave? It’s my quick and easy breakfast - while the toast is toasting, I whip up the eggs and milk in a bowl, then zap it for 45 seconds. By then, the toast is ready to be buttered, with a slice of provolone on one side. If needed, the eggs get another 10 seconds, then the perfectly round mass is slid on top of the cheese, lightly salted, and topped with the buttered bread.
I like to crack two eggs into the hot pan and then stir them around. I want the final product to be a mixture of white and yolk rather than too homogeneous.
You know what goes great in scrambled eggs? Olives (the green ones with pimentos). You slice some up coarsely and throw them in with the eggs as you fry them.
For scrambled I don’t care that much which way they’re made, but of the choices I’d go with well stirred, no milk or cold water, much like the uniform thin sheet described in the OP. The eggs will be soft and flavorful that way.
