# Who decided Scrambled Eggs are supposed to be creamy? **URL:** \ **Category:** Cafe Society\ **Created:** [October 2, 2016, 4:23pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482 "2016-10-02T16:23:49Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Ulf\_the\_Unwashed](https://avatars.discourse-cdn.com/v4/letter/u/b4bc9f/32.png) [@Ulf\_the\_Unwashed](https://boards.straightdope.com/u/Ulf_the_Unwashed)\ **Post date:** [October 2, 2016, 8:18pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/21 "2016-10-02T20:18:17Z")
No milk. No cream. And CERTAINLY no mayonnaise. Shudder. Nothin but eggs. Plus salt and pepper, and if I feel like it some hot sauce. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 2, 2016, 8:29pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/22 "2016-10-02T20:29:02Z")
> [@Johnny\_L.A](#): > > No, they shouldn’t. I agree with you, but this is what I mean by everyone has a different definition of what they should be. I mean, you could eat my scrambled eggs with a spoon easily. But they don’t have the texture of porridge at all. Nor do they have the texture of a messed-up omelet. There really should be a more precise vocabulary for scrambled egg, as there are very many different variations of scrambled eggs under the umbrella. ETA: For example, [this, to me, looks pretty good for a base standard](http://www.seriouseats.com/recipes/2015/05/fluffy-scrambled-eggs-recipe.html). That’s what _I_ like in a scrambled egg. Mine are perhaps a little bit wetter than that, but not too much. And I do mine in about 60 seconds, not three minutes. But that’s what I go for. Others go for different things. I have no idea what a hotel breakfast buffet goes for, because that is no version of scrambled egg I will ever enjoy. ---
**Author:** ![Sterling\_Archer](https://avatars.discourse-cdn.com/v4/letter/s/f1d935/32.png) [@Sterling\_Archer](https://boards.straightdope.com/u/Sterling_Archer)\ **Post date:** [October 2, 2016, 9:19pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/23 "2016-10-02T21:19:03Z")
> [@Acsenray](#): > > Scrambled eggs should have the texture of porridge. It is a spoon food. If you need to cut it to get a bite, it’s just a messed up folded omelette. That sounds awful. It’s not an omelette either, since omelettes are stirred vigorously during the beginning of the cooking process. If your scrambled eggs are mostly curds, you’re doing it wrong. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 2, 2016, 9:20pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/24 "2016-10-02T21:20:39Z")
> [@Sterling\_Archer](#): > > That sounds awful. It’s not an omelette either, since omelettes are stirred vigorously during the beginning of the cooking process. If your scrambled eggs are mostly curds, you’re doing it wrong. And, once again, this is why we need a more specialized vocabulary for scrambled eggs. I would have thought curds are a defining feature of classic scrambled eggs. But, then again, maybe we mean different things by “curds.” ---
**Author:** ![Sterling\_Archer](https://avatars.discourse-cdn.com/v4/letter/s/f1d935/32.png) [@Sterling\_Archer](https://boards.straightdope.com/u/Sterling_Archer)\ **Post date:** [October 2, 2016, 9:23pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/25 "2016-10-02T21:23:42Z")
This is what mine end up looking like. Not like porridge or curds at all. [https://goo.gl/images/bCTCqA](https://goo.gl/images/bCTCqA) ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 2, 2016, 9:29pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/26 "2016-10-02T21:29:14Z")
Fresh eggs, no added liquids, whisk vigorously, whisk a long time. Medium heat, stir often, take of the heat when they still look a little bit wet. Fold-ins added at the last minute can include cheese and vegetation, but then you are really making an unfolded omelet. Season before serving, but not until then. Porridge-textured eggs are just wrong. ---
**Author:** ![NAF1138](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/naf1138/32/3245_2.png) [@NAF1138](https://boards.straightdope.com/u/NAF1138)\ **Post date:** [October 2, 2016, 9:34pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/27 "2016-10-02T21:34:12Z")
> [@pulykamell](#): > > And, once again, this is why we need a more specialized vocabulary for scrambled eggs. I would have thought curds are a defining feature of classic scrambled eggs. But, then again, maybe we mean different things by “curds.” Ok, I’m gonna pimp my post #6 link #1 again. 3 style of scrambled eggs complete with photos. All three are great, none of them are really similar. It’s a spectrum. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 2, 2016, 9:35pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/28 "2016-10-02T21:35:05Z")
> [@Sterling\_Archer](#): > > This is what mine end up looking like. Not like porridge or curds at all. > > [https://goo.gl/images/bCTCqA](https://goo.gl/images/bCTCqA) I would consider those curds, but maybe there’s a better word for those broken up chunks of eggs. They don’t look dissimilar from the photo in my link. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 2, 2016, 9:39pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/29 "2016-10-02T21:39:23Z")
> [@NAF1138](#): > > Ok, I’m gonna pimp my post #6 link #1 again. 3 style of scrambled eggs complete with photos. > > All three are great, none of them are really similar. It’s a spectrum. Yeah, mine are somewhere between #2 and #3 there (and #3 is actually the eggs I linked to to demonstrate what is a “base standard” for me.) ---
**Author:** ![NAF1138](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/naf1138/32/3245_2.png) [@NAF1138](https://boards.straightdope.com/u/NAF1138)\ **Post date:** [October 2, 2016, 9:42pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/30 "2016-10-02T21:42:08Z")
> [@pulykamell](#): > > I would consider those curds, but maybe there’s a better word for those broken up chunks of eggs. They don’t look similar from the photo in my link. Yes, large curd eggs. Porridge eggs look like [this](http://www.seriouseats.com/recipes/assets_c/2015/05/20150511-scrambled-eggs-vicky-wasik-6-thumb-1500xauto-423058.jpg). Realistically this is not a breakfast dish but a garnish. But it’s amazing. Very rich and eggy. In between would look more like [this](http://www.seriouseats.com/recipes/assets_c/2015/05/20150511-scrambled-eggs-vicky-wasik-6-thumb-1500xauto-423058.jpg). This is a good breakfast with very small curds. Different from the large fluffy curds linked above. ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [October 2, 2016, 9:48pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/31 "2016-10-02T21:48:57Z")
In American terms I like my eggs soft-scrambled. Crack 3 eggs into a small pan with a large knob of butter. Stir over heat until scrambled. When scrambled, spoon over hot crumpets and add pepper and a grating of Parmesan or other hard cheese. Serve with bacon, mushrooms, sausages, blood pudding, etc. ---
**Author:** ![purplehearingaid](https://avatars.discourse-cdn.com/v4/letter/p/7bcc69/32.png) [@purplehearingaid](https://boards.straightdope.com/u/purplehearingaid)\ **Post date:** [October 2, 2016, 9:55pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/32 "2016-10-02T21:55:34Z")
> [@pulykamell](#): > > Scrambled eggs seems to be one of those things that everybody does differently. I, too, am not for the creamy kind of scrambled eggs, no matter what Gordon Ramsay says. Moist, and with tender, large curds, but not what I would call creamy. I don’t put anything in my scrambled eggs but salt and pepper, and the way I like them, it takes about one minute on the pan to cook them. I also enjoy “pan scrambled” eggs, where the eggs are cracked into the pan, and scrambled in the pan, but not so much that they’re homogeneous, but still with distinct streaks of white and yolk. Same here , I don’t put anything in my eggs just salt and pepper and scramble them and cook . Creamy scrambled egg :eek: , no thanks . ---
**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\ **Post date:** [October 2, 2016, 9:58pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/33 "2016-10-02T21:58:16Z")
I go for a balance between fluffy and creamy and end up failing every time. They still taste good. I usually put a little water in (just a few drops), and that boils off and gives you the fluffiness and firmness without drying, while simply taking the eggs off the heat before they look totally “done” gives you the creaminess. I’ll admit, I often take a hands off approach and they turn out more like omelettes. Dialling in the heat correctly and stirring more would improve my own recipe, I think. I’ll try again tomorrow. 🙂 ---
**Author:** ![Guinastasia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guinastasia/32/5751_2.png) [@Guinastasia](https://boards.straightdope.com/u/Guinastasia)\ **Post date:** [October 2, 2016, 10:06pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/34 "2016-10-02T22:06:23Z")
My dad makes them with a bit of buttermilk and cheese, then he bakes them. They come out nice and fluffy, not too hard, not too soft. (DEFINITELY not like poridge!) Put a little bit of salt and pepper on them, and they’re to die for. ---
**Author:** ![Dangerosa](https://avatars.discourse-cdn.com/v4/letter/d/22d042/32.png) [@Dangerosa](https://boards.straightdope.com/u/Dangerosa)\ **Post date:** [October 2, 2016, 10:37pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/35 "2016-10-02T22:37:17Z")
I like my scrambled eggs so you can bounce a quarter off them - rubbery - like the eggs you get in fried rice. I don’t like any sort of “liquid” or “liquidy texture” in my eggs - hard boiled needs the yolk cooked through completed, fried needs the yolk broken and hard. Moist eggs are only slightly less disgusting than wet eggs. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [October 2, 2016, 10:59pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/36 "2016-10-02T22:59:22Z")
Recognize! They need to hold together on the fork when spearing a piece of ham or a segment of hash browns. Hot sauce liberally applied, a quick dip in ketchup, and breakfast! ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [October 2, 2016, 11:14pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/37 "2016-10-02T23:14:09Z")
> [@Sterling\_Archer](#): > > It’s not an omelette either, since omelettes are stirred vigorously during the beginning of the cooking process. A French omelette is stirred vigorously. A folded omelette is not stirred vigorously. Scrambled eggs should have nothing spearable or cuttable. ---
**Author:** ![stui\_magpie](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stui_magpie/32/11010_2.png) [@stui\_magpie](https://boards.straightdope.com/u/stui_magpie)\ **Post date:** [October 2, 2016, 11:22pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/38 "2016-10-02T23:22:19Z")
I like mine hard scrambled too. I put a dash of milk in with the eggs before whisking it, but once cooked you should be able to slice it and spear it with a fork and it holds shape. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 2, 2016, 11:35pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/39 "2016-10-02T23:35:35Z")
> [@Acsenray](#): > > A French omelette is stirred vigorously. A folded omelette is not stirred vigorously. > > Scrambled eggs should have nothing spearable or cuttable. Can you show us a picture of what you mean? Is it basically like egg soup? Or, more charitably, egg risotto? There really should be different names for all of these. ---
**Author:** ![IvoryTowerDenizen](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ivorytowerdenizen/32/17937_2.png) [@IvoryTowerDenizen](https://boards.straightdope.com/u/IvoryTowerDenizen)\ **Post date:** [October 2, 2016, 11:51pm UTC](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482/40 "2016-10-02T23:51:55Z")
> [@NAF1138](#): > > Yes, large curd eggs. > > Porridge eggs look like [this](http://www.seriouseats.com/recipes/assets_c/2015/05/20150511-scrambled-eggs-vicky-wasik-6-thumb-1500xauto-423058.jpg). Realistically this is not a breakfast dish but a garnish. But it’s amazing. Very rich and eggy. > > In between would look more like [this](http://www.seriouseats.com/recipes/assets_c/2015/05/20150511-scrambled-eggs-vicky-wasik-6-thumb-1500xauto-423058.jpg). This is a good breakfast with very small curds. Different from the large fluffy curds linked above. Those are the same picture twice. [Previous page](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482.md?page=1) [Next page](https://boards.straightdope.com/t/who-decided-scrambled-eggs-are-supposed-to-be-creamy/767482.md?page=3)