Scrambled Eggs - how do YOU make them?

[Ngala]

Kitt3n - 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!!

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!!

[STARRYSKY]

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!

[Willow]

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

[Netix]

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...

[HotI]

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

[christy]

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.

[Boo Boo]

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

[sunshine_sieben]

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

[Butterfly_Princess]

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.