Not necessarily. Many think that adding milk is heresy.
Here’s your Seals & Crofts:
Scrambled eggs, make me feel fine,
Mix 'em not so well and they’ll be miiiiine.
What you need is a lid for the pan. That way even the thinnest whites will gel up enough to support the yolk when flipping. Also, the way you break and drop the eggs matters. You need to try and drop all three yolks together, int he center of the whites.
In the Celt-house
Thoroughly mixed with water or cream = scrambled.
Stirred up a bit in the pan with salt and pepper = scrabbled
Stand aside.
I give you Unhatched Chicken
Ahem.
*Oh, little egg yolk, you must never break, or you’ll never share a plate with a sirloin steak
Oh, unhatched chicken, if you only knew, what Mean Mr. Mustard is likely to do
Your yolk is still beautifully round and fat, but if he don’t flip you right, it’s gonna go “KER-SPLAT.”
Oh, unhatched chicken, you will never grow, but if you’re fried over easy till you’re cooked just so
You can be the nicest breakfast west of North Hoboken, but it’ll all go to waste if the yolk is broken.*
Thankyou. Thankyouverymuch.
One thing that helps me to successfully flip eggs without breaking the yolk is lubricating the spatula. I use a metal spatula (so it’s very, very thin) but I spray it with non-stick cooking spray before attempting to flip the egg with it. This keeps the yolk from breaking on account of the egg itself sticking to the spatula.
Another thought: The next time you think it’s ready to flip, count to six first.
:mad::mad::mad:
You are all mean, cruel and vicious …
I have a fasting blood test in a couple hours, and couldn’t get back to sleep so I have to tough it out until the lab opens 
I shall once again be making myself breakfast in an hour or so; I will incorporate many of your suggestions into today’s triple flip and post back with my results.
mmm
Well, I had *some *success.
I tried using a different, slightly larger pan. I covered the eggs as they cooked (this seems to have helped). I tried grouping the yolks together, which was easier than I thought. I waited just a bit longer until trying the flip.
As I tried the first flip, my three amigos went nowhere. I then realized that my new pan had much steeper sides than the previous pan. I tried a second, then a third flip before I reached for the spatula.
I used a very wide spatula that turned the eggs with ease, gently placing them sunny-side down on the hot surface. When I plated them, I was confident that I had done well, but further inspection revealed that the center yolk, though still in place, had congealed.
So, 2 for 3 today. I believe I waited too long after the turn to transfer them to the plate. They were damn good, though. Is there a better breakfast than over easy eggs and toast?
Much work remains.
mmm
You can always run them under the broiler for thirty seconds or so, and forgo the flip all together. Unless you think that’s cheating.
Not if you’re working on a flat grill. Nothing to flip. You have to use a spat.
I’d go along with the basting suggestion. Squirt a little water alongside the eggs, cover and steam.
Add just a little bit of water to the pan before you cover them. It’s called basting. Perfect every time.
After a long period of reasonable success with flipping two yolks (~75%) using a 7" nonstick pan, I had recently run into a slump, breaking at least one each time. I have since switched to using a cast iron skillet and using a spatula to flip. The cast iron gets the whites done faster/crispier - just the way I like 'em (over medium?)- and leaves the white under the yolk thicker, making the whole mass more cohesive. Haven’t broken a yolk since, and they come out better than ever.
I’m thinking the cooktop stove just doesn’t get the old nonsticks hot enough. Investing in a stainless steel pan would probably lead to more flipping attempts…I’m willing to wait.
kaylasdad99, maybe the spatula has no place in a short-order cook’s fried eggs, but my tongue doesn’t know the difference.
You still flip them, no?
Or does the basting give you that flipped texture?
mmm
I learned by flipping a pot holder in the pan. Lots of practice without breaking any eggs.
I loooove this- but it is in no way scrambled- just before the flip, on a barely overmedium level of cooking on the first side, you break the yolk with just a tap of the edge of the spatula and just barely press the flat down on the broken yolk, forcing the yolk to lightly distribute itself over the top of the nearly fully cooked white.
You then flip the egg, let it cook for a few seconds, just enough to firm up the remaining white, but not enough to firm the yolk completely. This creates a widespread yolk on an over medium egg, and if done perfectly, is the best egg ever.
I would never in a million years try to request it without the ability to show the cook what I was attempting…
But I can understand the desire! mmmmmm yum!
Scrabbled eggs ON toast.
What I’m talking about is a little more scrambled than that. Picture a bunch of peices of chewed chewing gum, some yellow and some white, stuck together in a patty.
I’ll break the yolk before the white has set much at all, and then do the occasional random rearrangement.
No flipping, no. The basting cooks the white on top. They look over easy without the flipping.
And, once again, I cannot overemphasis the joy of using chicken broth instead of water. It really adds a richness to the flavor.
I had a roomate who used to do this with a pool of hot bacon grease in the crook of the griddle. Too dangerous for clumsy me to even try, but she did it like a pro. She kept the grease perfectly hot without smoking, and just “flipped” the pan in small motions to keep waves of bacony goodness flowing over the eggs.
Incredibly delicious.