Oh, stupid clipboard problems. Should have previewed sorry.
Try this one
http://www.seriouseats.com/recipes/assets_c/2015/05/20150511-scrambled-eggs-vicky-wasik-11-thumb-1500xauto-423059.jpg
Those look good. I like my eggs to the creamy side, so even a bit more creamy than that pic. I’ve never had porridge eggs, but I’m intrigued.
Me too actually. I heard an interview with a chef once who described great creamy eggs as almost having their own custard sauce, and that’s a pretty good description. But pictures helped me figure it out a lot. Actually it was specifically pictures of a proper French omlette. The porridge eggs are good but really hard to make. And super rich.
I like mine just a wee firmer, but that’s the general idea. Not creamy, but just with a lot of rich flavor.
Any “chef” who thinks mayonnaise is ever appropriate in ANYTHING loses all credibility with me. At any rate, scrambled eggs has exactly ONE ingredient: Eggs, scrambled. Add anything else and it becomes something else. May be good, may be bad, but it isn’t scrambled eggs.
I’m gonna try NAF1138’s “soft-scambled” eggs tomorrow morning. I love my eggs soft and creamy, but I’ve always gotten that result by using the “fluffy-hard” method and just, y’know, cooking them less.
Putting the beaten eggs and the cold butter together into a cold pan seems tres bizarre, but I’ll try almost anything once.
Reading that (and seeing the “creamy” adjective elsewhere a lot) was what inspired this thread.
ETA: the picture of Porridge eggs above made me literally gag. Vile.
Give yourself time. The first time I did it I was stirring for like 25 minutes. I can make em faster now, but it took practice and it still takes a long time.
+1 to the gagging upon viewing. Imma drop a barf.
Well, if I ever fix dinner for you guys, Caesar salad is clearly off the menu.
Definitely hard scrambled for me, not creamy at all. I like them every-so-slightly browned.
Moist? Creamy? Porridge? Those aren’t scrambled eggs, they’re raw. Well done please, with a hint of browning for flavor.
They’re not raw, not at all. They’re just as cooked, but they have been cooked in micro pieces instead of in big chunks.
It’s like the difference between a block of ice and ice cream. They’re equally frozen, but they’re frozen at different levels of granularity.
The difference is how fast or slow they’ve been cooked and whether they have been continuously moved around during the cooking process. Raw eggs are a completely different thing.
If you like the browned flavor, try browned butter eggs. Melt butter in your pan until the water evaporates and the butter begins to brown. Reduce the heat and cook the eggs in that browned butter.
Delicious!
stepmom puts milk and chunks of bread in hers …the bread was an old depression era standby to keep the kids fuller …
I associate “creamy” scrambled eggs with cooks who have to make a lot of food quickly and don’t care if the eaters like it or not. E.g., mess hall cooks, cafeteria chefs, etc.
Put a tiny bit of butter in the pan, let it melt, add the egg. Once it starts cooking, scramble it from time to time. It’s done when it’s completely cooked.
If you want something else in it, you are no longer making scrambled eggs. It’s a different dish. Call it something else. It would be like asking for a hamburger and getting something with chopped up hot dogs in it.
Funny, I associate over done, more dry eggs, with mess hall cooks. Crank up the heat, cook the shit out of it, break it up into big chunks, and dump in a pan. Creamy eggs require attention and careful stirring, so those eggs take time, so I think of them as being fussed over.
It’s actually kind of funny- complete opposite associations.
I prefer them made my mother’s way, scrambled in the grease from the previously fried bacon. There’s nothing creamy about those.
I tend to cook mine on low heat for a long time; they come out with a small curd and a fairly creamy texture. I don’t do it often, but it’s a food my kids will devour, and I like it too. For fat I use bacon fat or butter, or sausage grease if I want it extra delicious and also don’t want my kids to eat it because any food that’s ever been within ten feet of a hot pepper will apparently make their tongues burst into flame.
Yeah, but the creamy style of scrambled eggs came first. Call your fluffy scrambled eggs something else. Or take it up with the French.