Scrambled Eggs - how do YOU make them?

Hi All!!

I am in need of the most perfect scrambled eggs!! Over the weekend my family and I went away for a little holiday and I had scrambled eggs and salmon over a bagel and it was sooooooooooo yummy!! The eggs were sooo nice and creamy and just perfect!

So since we have gotten back I have been wondering how to make them so nice!! So give us your tips!! DH says that I should put in an extra egg yolk to make it more orange - I said he was crazy!! Is he???

Do you use milk or do you use cream? Do you add anything to it to make it yummier - like ham or salmon???

I have scrambled eggs for breakfast, pretty much every morning, so some variations would be great!!

TIA :D

these are the steps i take

1. wake up the man
2. provide him with eggs, butter, cast iron pan and wooden spoon
3. walk away
4. sit at table when ready :) and enjoy!

LOL, sorry not much help, but my scrambled eggs suck in comparison to his!

I love scrambled eggs. This is what I do

Whisk the eggs and add a splash of milk - I like to whisk them enough to make them frothy. Add some cracked pepper and pinch of salt. I also add a few drops of truffle oil, but this can be replaced with fresh herbs etc - chives are good.
Melt a good amount of butter in the frypan - I find this adds the richness without having to use cream
Have the butter melting on a low heat - once melted add the eggs. It is important to stay on a low heat to ensure the eggs don't get the brown edges. Keep moving them to ensure they don't brown on the bottom. When they are looking set but still soft serve them immediately.

I find that having too high a heat, cooking the eggs too long, or letting them sit for too long results in the dry eggs that so many cafes serve.

So that is it - scrambled eggs are all about taking a bit of extra time and attention. And lots of butter for richness!!!

Whoops - double post

i use cream instead of milk!!

I use cream instead of milk as I believe it makes the eggs more "fluffier". You need to whisk the eggs reallys fast until they have tonnes of bubbles right before you put them into the pan. Try to gently fold the mixture in the pan - too much handling means they won't be thick and fluffy.

I add salt, pepper and cheese to mine! Some bacon bits are also yummy!

Oh and I always add an extra yolk to my eggs!

i often cheat and make them in the microwave!!

Kitt3n - :rofl: That cracked me up!! Thanks for the laugh so early in the morning :) I wish my man would make me eggs but he says he cant cook anymore and has trained me well!! :rolleyes:

Katie - so low heat is the key?? I've been thinking that I might have the heat up too high.. How do you finish it off? I cook mine til they are 3/4 cooked but still leave it on the hot pan while I butter my toast, so they must still be cooking! Should I remove them from heat and put on a plate?

AJP - how much cream do you use or is it just a small amount like with milk? How do they taste in the microwave and how do you do them in there??

Amy - YES I want them more fluffier! Thanks for the tip on whisking until there are tonnes of bubbles - I'll try that!!

I am so lazy that I always make mine in the microwave! less dishes!
crack your eggs ina bowl give them a good whisk, I put in about a tbspn of sour cream and a pinch of garlic chives (fresh is best) whisk again, plop iin a dollop of butter and put in microwave on high for 3 mins, (thats 4 eggs, might need adjusting depending on how you like them and quantity) stirring every minute. EASY!! Now I want scarmbled eggs!

I just use milk for ours, and we add some cheese and chives most of the time. Might try it with some cream though...

Marc is the worlds best scrambled eggs maker. His tip would be don't overcook, he actually takes them off before they are fully cooked through as they do cook through with residual heat and they are always creamy and yum! If you do creamed eggs stir and stir and stir until it starts to cook then carefully turn it around without overstirring.

As for additions, some of my faves are smoked salmon & spanish onion.

When I worked in a restaurant years ago, the chef taught me how to make the best scrambled eggs, but the brain has faded on it a little!
I know he used cream and not milk, beat it quite well, and used butter in the pan. Use just the same amount of cream as you would milk. And defininately don't overcook them. Take the pan off the jet (even if its turned off) just before they are cooked, and put straight onto toast or the plate. I forget how hot the jet was, but to keep turning or just 'scraping' the bottom of the pan with an egg flip. Get someone else to butter the toast!
I put a little bit of grated cheese in mine sometimes, but always salt and pepper. Served on thin sliced grilled or fried ham on toast is also yummy! Hmm, think I'm going to buy some eggs today...

We have chooks who are free range for most of the day. They get fed a grain mix plus all our vegie scraps. Their eggs are really yellow and so tasty. I could never go back to supermarket eggs after eating these.

If you don't have someone near you with chooks, Try some market eggs direct from farmer, or even supermarket "free range" eggs. Might give you bit more flavour.

k

I have free range chooks here as well & I agree, there's something so much better about them. We are dairy free but DH has a secret... he adds a tablespoon of lemonaide after beating the eggs & stirring it through. HE stirs only once or twice and takes them off the heat before they are finished.

Hi,

I think it is all in cooking over a VERY low heat and just folding them gently once or twice during cooking - minimum stirring needed......

Good luck

I make them completely differently to most people. I melt some butter in a pan and the crack te eggs in it without breaking the yolk (as for fried eggs). I then fry the eggs (medium heat) until most of the eggwhite has set. Then I stir with a spoon to break the yolk. Turn th pan off straight away, let the yolk set a bit. This way they look pretty, with a marbled effect and the eggwhite is cooked through, with the yold still leaving them moist. Not creamy, though.
Sometimes I fry a little onion and mushroom in the butter before adding the eggs. Or chives.
I actually don't really like it when the eggs are whisked beforehand. That's more like an omelette IMO. But everyone is different there...
Sasa

MMM
My DP makes the best scrambled eggs int he world, he reckons he would win a scrambled egg making competition. I agree.
While i cant give you his recipe or ingredients, i just want to say, dont over beat them, or over cook them..
I cant really help, ive never really made them, and when i have, they absolutely SUCK.
:)

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i often cheat and make them in the microwave!!

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I'm the same, though I make them at work all the time - but use Milk - so much nicer to me!!!