I don’t know how hard-cooked your friend likes it, but I don’t want runny yolks in a sandwich, and the way I do it, it isn’t. And all it requires is breaking the yolks and covering.
Yeah, that’s interesting, because scambled eggs scrambled in the pan have always been opposite of the norm for me. I typically get homogenous eggs if I see scrambled eggs when eating out, and the pan scrambled eggs I’ve always thought was an anomaly of my father, who is Polish. And I don’t like homogenous scrambled eggs – might as well get an omelet if that’s what I’m going for.
Heathen! I do mine over easy, sriracha and mayo, top with bacon on a muffin, then press down to break the yolk, which gets soaked into the muffin. Goodness ensues.
Agree that proper scrambled eggs are not homogenous. The homogenous ones come out of a milk carton and are an abomination.
My technique is to get the pan hot w some butter or oil, then crack the 2 or 4 or 6 eggs in there in a circle as if I was making a set of over easy eggs. Then pour some heavy cream over the top, then use the edge of a spatula to tear open each yolk. Now gently chop, fold, and stir the whole thing just a bit as it dries and solidifies. My ideal scrambled eggs are still a bit wet, so I spatula my portion out onto my plate first. My wife likes hers more dry, so they come out maybe 30 seconds later once they’re dry enough.
I also keep a supply of diced onions and diced mixed peppers in ziplocs in the freezer. Throw a handful of one or both of those in the hot oil/butter first & sauté gently for 4 or 5 minutes. Keep them moving. Once they’re starting to brown, add the eggs as above. Fresh diced mushrooms or tomatoes are nice too.
[aside]
- I despise the typical restaurant omelet where the vegetables are raw and crunchy; they *must* be properly sautéed first. I swear I'm surrounded by culinary Philistines some days.
I call this a “mess o’ eggs” and it’s great. Much less fussy to prepare than an omelet and just as tasty. I’m all about max results for min effort.
I was half-wondering that myself before finding the link above. Not the Polish part, but whether it was some kind of household anomaly, particularly for my dad (who is Not A Cook in every sense of the phrase, but could make this). I just don’t have enough data points to say one way or another. I don’t go out to breakfast, and if I did I wouldn’t order scrambled eggs. I vaguely recall having more homogeneous eggs when eating at friends’ houses as a child, though.
My family is Polish, and that’s the way my mom made them. I was rather surprised the first time I got really scrambled eggs.
I love the contrast between the pieces of yolk winding up done hard or medium and the egg whites.
Sounds like exactly what we did back in scouts, where we perfected the Hawk Patrol Clobbered Eggs.
I’m sure our specialty had nothing to do with the fact that we couldn’t manage to cook them any other way…
As kids, my sisters and I loved when my dad would fry us dunkin’ eggs (over easy). Once in a while he wasn’t successful in flipping it over. It then became a “broken egg”. We didn’t like broken eggs so he would have to eat it!
Even Gordon Ramsey’s son (who looks like a clone) hates his nasty scrambled eggs:
Frying pan. 30 seconds. Eggs you can eat with a fork. Done.
I used to make an egg sandwich by breaking an egg and a slice of cheese in a baggie and zapping it until it puffed up, then flipping it over, repeating, and then onto bread. Fast and hot and with the plastic, maybe not the heathiest cooking method.
I want the whites set, and the unbroken yolk liquid. Over-easy for me (and my wife).
I make scrambled eggs with heavy cream. My wife doesn’t. I like mine better.
For sandwiched I which one egg with some heavy cream, salt, and pepper. I put it in a 10-inch non-stick pan and cook it gently. When it’s set, I put two slices of American cheese (has to be American cheese – and not ‘cheese product’ in the plastic wrapper) in the middle, and fold the sides over. Meanwhile, I’ve cooked three rashers. I butter two slices of toast, put the ‘omelette’ on, add six half-rashers of bacon, and close it. It’s less messy than making a scrambled egg sandwich, though the melty cheese can/does leak out.
The key word here is “sandwich”. For normal breakfast eggs, runny yolks are goodness, with the runny yolks soaked up with toast and a bit of bacon.
I can see your point but I think you’re being excessively dogmatic. Your scrambled egg recipe sounds good (though it sounds more like you’re making an omelet) and I often make scrambled eggs in a similar fashion – basically just lightly scrambled in the pan. But eggs that are well whipped in a bowl with cream and properly cooked have a wonderful fluffiness that is a great quality in its own right. I enjoy both styles.
This is exactly the way I make my fried egg. Break the egg onto a pan, Use the edge of the spatula to break the yolk and let it kinda ooze as it pleases. Baste the top with hot oil/butter…then flip. Cook until nothing is runny. Slide onto toast - add salt and pepper. Definitely not scrambled, and not an omelet either.
That’s kind of genius. I usually make an egg sandwich by cooking an omelet, basically crack an egg into a container (lately I use a small paper cup) and mix the yolk and white together, then cook on a pan, flip when ready, then remove. I fold the thin, floppy egg to fit properly on whatever I’m using as bread (whether that’s toast, a bagel, an English muffin, a hamburger bun, etc.) and put a slice of cheese. Add whatever other things I want (ham, bacon, maybe a sauce).
Your method is much faster and easier. I’m going to try to remember that and try it at some point just to see how it turns out. It might not leave a sandwich that’s as pretty but my stomach and mouth won’t care.
Maybe not the healthiest, indeed. Microwaving foods in rigid plastic containers intended for the purpose is probably fine, but plastic bags including plastic storage bags like Ziplock bags and baggies and plastic wraps should generally never be in contact with food in the microwave. They’re usually made from polyethylene or polyvinyl chloride or similar plastics that could pose a health risk by leaching potentially toxic substances into food.
It’s a controversial subject with insufficient definitive information but please be aware that there may be health risks when these types of plastics are in contact with hot food.
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I may use a microwave-safe sealed plastic container rather than a bag. (I have those, including one that should be just the right size for this.) Honestly, I can’t remember using a plastic bag in the microwave before, I always worry it will melt (and I don’t want it melting into my food).
But it still seems pretty convenient with the plastic container.
Plus, it makes a thick fluffy sandwich.