How do you prepare scrambled eggs?

[Rhie]

Milk doesn't dilute it unless you add it too late or add too much of it. Do it right and it makes them nice and creamy and fluffy. I do that, and add cheese and garlic and pepper. I also let it cook in the pan a minute so the bottom is firm. I don't do too much breaking up in the pan itself. I like them more like the consistency of eggs in an omlette.

 

[Wishing on a star]

Yep, sounds like the MIL added too much milk???

I do add, as others have said, 'a splash', of milk or water.
And, I am generous with the salt.

While the eggs do not have to be over-beaten into a smooth batter, (which I think is another mistake that some make that will change the texture of the scrambled eggs) they do have to be well-beaten with a little froth...

Do NOT over-work or over-cook eggs!!!

I use some vegetable or olive oil.
Butter burns at a lower temperature and result in those brown encrusted eggs.
Just the thought of bacon grease sounds so heavy and unhealthy to me.

Use the spatula to rake in from the sides of the pan as they begin to solidify...
Turn off the burner once the pan gets hot enough to cook/solidify the eggs.
I do turn mine when they start to get done, as I do like them fully cooked... but NOT OVERCOOKED OR BROWN!!!

Mine come out really good most of the time.

My DH likes his eggs, and when he started cooking them for himself, they came out as over-cooked shards of rubber!!! Hahahaha!!!
To be fair, I will say that he has learned a lot and does much better!
He has actually become a very good sous chef for me!
(Just don't even want to talk about making boiled eggs...)

 

[tvguy]

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.

I would have thought the fat in the milk might make them fluffier, so not sure how non-fat milk would be able to do that. Like others have said, adding any liquid takes away from the taste to me. If I want fluffy, I'll beat the eggs in the bowl before I cook them.

 

[tvguy]

Uniformly yellow scrambled eggs remind me of motel breakfast buffets and a sense of powdered eggs being used. .

Most hotels I've stayed at with breakfast, mostly Holiday Inn Express use food service liquid eggs, not powdered eggs.
If you look up powdered eggs you'll see why. They are AMAZINGLY expensive. About 40 cents per egg. And they are very labor intensive to rehydrate. Powdered eggs generally are only used where there is a need for them to stored for a long time, or in an area without refrigeration......although outside the U.S. and Canada, people in most parts of the world don't refrigerate eggs. With a dozen eggs running about $1.08 in the store now, and less when you buy them by the flat, I wonder if some hotels have gone back to real eggs.

 

[Christine]

I used to add milk but realized that I don't like my scrambled eggs to be creamy or fluffy. I know just cook them on their own (salt and pepper of course) and I just prefer that texture. They are more sturdy and less mealy tasting to me.

 

[lizabu]

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.


You lost me at American cheese...

You can't let the butter get brown. When done properly it tastes amazing.

 

[ronandannette]

You can't let the butter get brown. When done properly it tastes amazing.

Thanks for trying to help, but it's a mental block I'll never get over (practically gagging now just thinking about it).

 

[piccolopat]

I don't make plain scramble very often but when I do it's just scrambling the eggs, adding S&P and cooking in butter. More often than not, I add diced mushroom, finely chopped leeks, sausage crumbles or bacon bits and shredded Asiago or other cheese. Sometimes I'll add a small diced baked potato, peppers, onions, tomatoes or other leftover veggies.

 

[GaryDis]

Most hotels I've stayed at with breakfast, mostly Holiday Inn Express use food service liquid eggs, not powdered eggs.
If you look up powdered eggs you'll see why. They are AMAZINGLY expensive.

I stand corrected. The point remains that if the scrambled eggs have a uniform color, they look mass produced.

 

[tvguy]

I stand corrected. The point remains that if the scrambled eggs have a uniform color, they look mass produced.

Yeah, if I don't wisk my scrambled eggs enough I get chunks of egg white in them, otherwise they tend to be a uniform color.