How do you prepare scrambled eggs?

[ronandannette]

I remember when I was a kid I used to take home children's cookbooks and the had a recipe for scrambled eggs where they added a little milk to make the eggs light and fluffy. I just scramble them good with a little salt and pepper and I like to cook them in butter. DH uses oil which I don't like as much.

I find the stench of eggs cooking in butter to be intolerable and it seems to hang in the air all day. I've "forbidden" DH and DS from cooking them like that when I'm home - it seriously is enough to have me gagging. I've turned them on to bacon grease instead - tastes really great and smells soooo much better.

For 2 people; 5 eggs with one white removed. Melt bacon grease in a sauce pan, whip the eggs with a dash of half and half, a pinch of Kosher salt and a few twists of the pepper mill set on coarse. Pour the mixture in. let it start to cook and tear up 3 slices of Premium American cheese. As the cheese starts to melt, foldthe eggs until they are cooked.

You lost me at American cheese...

 

[Disney_traveler]

First cook bacon in oven. Then pour grease in egg skillet. Eggs are whipped with a whisk, then add splash of milk and salt and pepper, whip again and then put in pan. If I'm making pancakes I'll add a splash of pancake batter instead of the milk. Makes them even fluffier.
For an omelet I prefer the boil in a ziploc method so I can take ingredients and not just bitter/oil/grease it is cooked in.

 

[Goofy_Disney_Dad]

I've never felt comfortable shaking the chicken to scramble their eggs, so I just go with over easy.

 

[TLSnell1981]

Add a little milk or cream and butter....whisk thoroughly. Cook them slowly on low heat.. stirring constantly. I always soft scramble..never ever over cook them.

 

[Disney_traveler]

I've never felt comfortable shaking the chicken to scramble their eggs, so I just go with over easy.

I'd tell you a corny joke about chicken eggs but I wonder if I would get points for it, so I better not

 

[Goofy_Disney_Dad]

I'd tell you a corny joke about chicken eggs but I wonder if I would get points for it, so I better not

Better safe than sorry is my motto. Good call.

 

[klacey1]

I can't stand scrambled eggs with milk, I think it dilutes the flavor and makes them too liquidy.
I butter a pan and crack the eggs directly in the pan, scrambling them in the hot pan instead of beating them separately. I cook them relatively low and slow, scrambling them as they cook. I add salt and pepper when they're about halfway done, and fresh grated sharp cheddar when they have about 30 seconds until completion. I don't like them brown, but I don't like them "wet" or at all underdone either.

 

[Micca]

Not a big fan of scrambled eggs, but occasionally I make them. Eggs, salt /pepper & water in a bowl, whip them until I get cramp in my arm, then pour them into a hot pan of melted butter, Shake the pan around until the eggs are not totally runny and remove from heat. If you're adding bacon, sausage, etc. put it on the plate and slide the eggs onto the plate, maybe sprinkle a little parsley. These are pretty good, but poached eggs benedict are preferable.

 

[robinb]

I usually just whisk the eggs with a fork and then cook them pretty quickly to a firm curd.

When I'm feeling fancy, I'll do Gordon Ramsey's eggs. They remind me of the scrambled eggs I had at the Park Hyatt Paris-Vendôme.

I love Chef Ramsay's scrambled eggs.

 

[Goofy_Disney_Dad]

Subtle. I like that.

 

[GaryDis]

One would add a little bit of whole milk to make them more fluffy. If you have skim, don't bother. It will do nothing for them. Note that no milk should be added to eggs in an omelette. It's not supposed to be fluffy.

I use only fat free milk, and it certainly makes them fluffier than adding nothing (which I've also done). But I've never done a direct comparison against whole milk.

For 2 people; 5 eggs with one white removed. Melt bacon grease in a sauce pan, whip the eggs with a dash of half and half, a pinch of Kosher salt and a few twists of the pepper mill set on coarse. Pour the mixture in. let it start to cook and tear up 3 slices of Premium American cheese. As the cheese starts to melt, foldthe eggs until they are cooked.

Does the combination of bacon grease and Kosher salt make them eggumenical?

 

[ten6mom]

I don't really have a preferred method but they cannot be wet!!! No wet eggs! I prefer them what most people would call overdone.

 

[Poohlove]

I could live on scrambled eggs, I have chickens so sometimes I feel like I do. I always start with 1 egg, 2 whites and black pepper from there the sky is the limit. Today I had them topped with some freshly made pico. My favorite is mixed with goat cheese and chives. Second to that, deconstructed omelet with ham, peppers and onions. I also enjoy ketchup and American cheese (gRoss to most I know). I always cook them in a well seasoned cast iron skillet with just a hair of olive oil of necessary.

 

[GaryDis]

Follow up question: Do you mix (stir, whisk, whip, beat, or otherwise torture) the eggs until the whites are no longer visibly separate?

I don't. Uniformly yellow scrambled eggs remind me of motel breakfast buffets and a sense of powdered eggs being used. I like the variety in texture, both visually and in the mouth, from having small curds of egg white among the yellow.

But first and foremost, I believe the right way to make scrambled eggs is a way you'd teach a ten year old as their first stovetop experience, using just a bowl, fork, and frying pan and ingredients they can handle. Anything that requires the wrist of a chef or an implement that wouldn't be found in the typical 1950s home kitchen is wrong.

 

[HM]

I add a splash of milk. Helps make them fluffier. I fork wisk them most of the time.
I also add salt, pepper, and chives.

 

[DizBelle]

I can't stand scrambled eggs with milk, I think it dilutes the flavor and makes them too liquidy.
I butter a pan and crack the eggs directly in the pan, scrambling them in the hot pan instead of beating them separately. I cook them relatively low and slow, scrambling them as they cook. I add salt and pepper when they're about halfway done, and fresh grated sharp cheddar when they have about 30 seconds until completion. I don't like them brown, but I don't like them "wet" or at all underdone either.

Curious - what tood do you use to scramble in the pan? Just a fork?

 

[Goofy_Disney_Dad]

Nope......I'm a duck, too.

 

[klacey1]

Curious - what tood do you use to scramble in the pan? Just a fork?

No, since I use a non-stick pan, I use a silicone spatula to scramble in the pan! They come out perfectly scrambled every time.

 

[winterman]

I add about 1 tsp. water per egg and cook slowly. I like them soft and moist. I got this method from Julia Child. I like them even more when I add some American cheese.

 

[CPanther95]

I never, ever, add milk or water. It only dilutes the egg flavor and usually serves to dry them out because of the way they cook diluted.

Just need a fat - either butter or bacon grease - to cook them in.