Scrambled Egg

[Tinks]

I recently had the most delicious scrambled egg in my life at a breakfast buffet but can't make it like that . Does anyone have a fabulous recipe, hints or tips for making the perfect scrambled egg they'd like to share?

[Ella]

I would say they used cream rather than milk. That's the cheffy way to do it. Gets the eggs super creamy and the scrambles seems to hold together in bigger lumps.

Basically just remove the cream fro mteh way you make it now and replace that with cream... simple!

[Dansta]

:yeahthat: add cream and rather then milk (makes it noice and thick and creamy!) and move the egg slowly around the warm pan, making sure its kind of like a sticky omlet rather then in little chunks. KWIM? also a little salt in the egg before putting in the pan helps keep it together as such too...

[Oorki Galoorki]

yup use cream! add a little salt and pepper
whisk the raw egg mix, when cooking use a wooden spoon and gently move the eggs over the pan. dont use the whisk with the cooked eggs

[LimeSlice]

When you make the mix, make sure you don't over beat it - so many people beat or whisk the crap out of their scrambled eggs - thinking all the bubbles make is "light and fluffy". Not the case! lol
The more you work the eggs the less creamy and smooth and the heavier your eggs will be.

Use a chopstick in the pan.

The pan should be on a high heat until you add the eggs, then drop it right down, and move the eggs around with the end of a chopstick. Add the salt and pepper to the pan, not the mix and make sure you take the pan off the heat when the mix is still wet and shiny - the eggs will keep cooking in the heat form the pan.

[TheBear]

There are three key elements to great scrambled eggs:

1. Good, fresh eggs - doesn't really need explanation does it?
2. Add fat - doesn't really matter if you use butter or cream, I prefer to add butter myself.
3. Slow cooking - the creamy texture comes from creating an emulsion of cooked egg mixed with the added fat, if you try to cook them too fast then the egg will overcook and split from the added fat.


My usual technique is this:-

I chuck a big (50g for 4 eggs) nob of butter in a thick bottomed saucepan and put it over the lowest heat I can whilst I crack and lightly beat the eggs. Season the beaten eggs and pour into the melted butter, then keep stirring gently until the mixture is nearly cooked. At this point turn off the heat, and just let the residual heat in the pan finish the cooking process. It is really important to make sure that the egg mixture doesn't catch on the bottom of the pan, so as you stir make sure that nothing gets the chance to stick.

[Roryrory]

I read somewhere that the rule of thumb is 2 eggs and 50 grams of butter PER PERSON. Yes, you read right! Cream rather than milk, lots of butter and don't over cook - basically get it out of the pan and onto the toast before it is fully set into lumps - it will keep cooking once off the heat.

mmmm- craving coming on.....