its even more confusing when other countries ideas of eggs are different…
Like I stayed at one of my dads Asian friends one weekend and found out their idea of an omelette is our scrambled eggs with stuff mixed in
when we took them to a “country kitchen” restaurant and ordered them the normal omelet for the place (a 6 eggs build your own affair) it was as big as a dinner plate and 3 inches thick took all four of them to eat it …
I’m told these days "American omelets are popular …
Watch who you say that to; you wouldn’t like to end up like this guy (at 1:51; he gets his at the end of the clip).
When I get scrambled eggs at a restaurant and it comes out as a flat sheet of yellow, I think they are using a factory-boxed homogenized egg product. Real eggs should look like eggs. Scrambled eggs require some fluffing with a fork while cooking over low heat. Bits of white with no brown edges please.
According to many “noted foodies,” the right way to cook eggs leaves them slightly wet and custard-y. As a result, I can’t take them seriously.
Scrambled eggs don’t have to be DRY but they shouldn’t be drippy.
Then they’d love my sis-in-laws goop.
I know I’m doing it wrong and I don’t care.
Put a cast iron pan on the burner and let it heat on low for a while. Crack two eggs in a bowl. Add a little butter to the pan, and then use the spatula to mix up the eggs a little before pouring them into the pan. Swirl and then move the cooked eggs gently so the rest of the eggs cook too. Start to push everything to the center of the pan so its the same size as the toast it’s going to be served on. Let that side cook until done and then flip so the other side cooks and drop a piece of cheese on top. A slice of process cheese, if I’m in a hurry, real cheddar if I have a bit more time. That will melt while the toast is toasting. Slide onto toast and eat. I like a touch of HP Sauce and a good grinding of pepper.
I’m with **FairyChatMom **- microwave! The key for me is to spray up the bowl with Pam first. Spray the bowl, crack in two eggs, add a dash of water, scramble them up, cover with wax paper, cook 30 seconds, cook another 30 seconds. Eggs!
It comes out of the bowl in a lovely bowl-sized disc, perfect for plopping between two large slices of bread.
I only make scrambled eggs when I’m doing breakfast for dinner so there’s pancakes as well. I add a spoonful of prepared pancake batter to eggs and whisk it a little. I think my mom did this too. I don’t know where else I’d get the idea. I like to add salt, pepper, and onion powder. The pancake mix is slightly sweet so there’s a nice little blend of flavors. Everyone loves my eggs, whether they’re called scrambled or not.
Ooh edited to add that I just stir them a bit in the pan til they’re fluffy and not too dry, but no longer really wet. They have a faintly custard mouthfeel.
Interesting takes on a classic dish - am I the only one who likes to season my scrambled eggs with hot sauce?
I enjoy green Tabasco, with salt & pepper, maybe some shredded cheddar and a side of crispy bacon.
Also, here’s an almost weird way to make scrambled eggs via Gordon Ramsay:
Gordon didn’t make scrambled eggs. He made grits and is punking everyone.
I like to add about a teaspoon of cream per egg for mine. Then it gets cooked enough to just hold together, I like it to be almost runny in places that haven’t touched the cooking surface.
I agree that many of the descriptions here are closer to omelets than scrambled eggs. On the other hand any predominantly egg dish where the eggs are literally scrambled, could claim the scrambled name I guess.
Still, flip that around; even if a given dish of scrambled eggs might, as specified, provoke a “hey, that seems almost like an omelet” reaction, what happens if you instead set those scrambled eggs before a paying customer who’d ordered an omelet?
It is a quandary! Perhaps we need a new word, a “scramblet”.
Recently, in my attempt to use up some buttermilk I decided to try it instead of the usual tablespoon or two of regular milk in my scrambled eggs. I found it lets them stay big and fluffy, while at the same time I could cook them well done. I don’t like my eggs all wet and runny.
(I’ve also been known to put buttermilk in mashed potatoes instead of regular milk too)
