The perfect scrambled eggs

Babs2u

Babs2u

Senior Member
You would think by this stage of my life I could make the perfect scrambled eggs. I cannot. I like to use two eggs but that never looks like enough. I read that adding cottage cheese makes them fluffier. I tried that this morning but they seemed watery. Sometimes I heat up a scoop of boxed chicken stuffing before adding the eggs. Its not bad. Do some add pancake mix?
 
Babs2u said:
You would think by this stage of my life I could make the perfect scrambled eggs. I cannot. I like to use two eggs but that never looks like enough. I read that adding cottage cheese makes them fluffier. I tried that this morning but they seemed watery. Sometimes I heat up a scoop of boxed chicken stuffing before adding the eggs. Its not bad. Do some add pancake mix?
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I'm not sure such eggs exist. However, I once had scrambled eggs at IHOP (International House of Pancakes) to which they added pancake mix and they were, I think, as close to perfect as I've ever had. :)
 
Babs2u said:
You would think by this stage of my life I could make the perfect scrambled eggs. I cannot. I like to use two eggs but that never looks like enough. I read that adding cottage cheese makes them fluffier. I tried that this morning but they seemed watery. Sometimes I heat up a scoop of boxed chicken stuffing before adding the eggs. Its not bad. Do some add pancake mix?
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Old time diner cooks used to add a ladle of pancake batter to their scrambled egg mixture.

I just season and beat the eggs with a tablespoon of water. I let them begin to set before peeling up rather large curds of eggs and try to remove them from the pan when they are still a bit wet, some carryover cooking will continue on the plate.

This is how my hero does it.

 
Babs2u said:
You would think by this stage of my life I could make the perfect scrambled eggs. I cannot. I like to use two eggs but that never looks like enough. I read that adding cottage cheese makes them fluffier. I tried that this morning but they seemed watery. Sometimes I heat up a scoop of boxed chicken stuffing before adding the eggs. Its not bad. Do some add pancake mix?
Click to expand...
Restaurants add pancake mix. That is why I have to order poached in a restaurant because you never know. I always make my scrambled eggs with a little heavy cream. I mix it with the eggs very well in a bowl before pouring into the pan. They are fluffy but you can't cook them on high heat either.
 
Timely thread! I'm trying to get a lot more protein and made this recipe just last week and will make it again. Yes, a bit watery, but worth the trade-off for me.

High Protein Egg & Cottage Cheese Scramble

Heat 1 tsp oil in pan. (I use avocado oil) Add a small diced tomato and a little diced onion. Cook gently over relatively low heat for about 4 minutes until onion is softened.

Break 2 eggs over veggies. Let sit for 20-30 seconds before you start stirring. Slowly and gently scramble the eggs. When eggs are about 80% done (still a little soft), add in 1/2 c. cottage cheese slowly. Stir gently until eggs are finished.
 
CallMeKate said:
Timely thread! I'm trying to get a lot more protein and made this recipe just last week and will make it again. Yes, a bit watery, but worth the trade-off for me.

High Protein Egg & Cottage Cheese Scramble

Heat 1 tsp oil in pan. (I use avocado oil) Add a small diced tomato and a little diced onion. Cook gently over relatively low heat for about 4 minutes until onion is softened.

Break 2 eggs over veggies. Let sit for 20-30 seconds before you start stirring. Slowly and gently scramble the eggs. When eggs are about 80% done (still a little soft), add in 1/2 c. cottage cheese slowly. Stir gently until eggs are finished.
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Thanks, Kate.
 
I no longer follow the exact amounts. Just whip it together for fluffy eggs.
  • 3 tablespoons milk
  • 2 teaspoons cornstarch
  • 6 eggs
  • Heaping ¼ teaspoon salt
  • ¼ teaspoon dried dill (optional)
  • 2 tablespoons unsalted butter
  • 1 teaspoon finely chopped fresh chives (optional)

  • Combine the milk and cornstarch in a medium bowl. Whisk until the cornstarch is completely dissolved and no lumps remain. Add the eggs, salt, and dill (if using) and whisk until evenly combined.
  • In a medium nonstick skillet, melt the butter over medium heat. When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds. Using a rubber spatula, pull the edges inward, letting the runny eggs spill toward the edges of the pan. Let cook 30 seconds more, then pull the set edges to the center again. Continue cooking, stirring constantly, until the eggs look soft and slightly undercooked, 60 to 90 seconds more (they will continue to cook, so best not to wait until they are fully cooked to take them off the heat). Remove from the heat and transfer the eggs to a platter. Sprinkle the chives over the top (if using) and serve.
From Jen Segal, Once Upon a Chef
 
Another method.

baking soda transforms eggs due to its unique chemical makeup. Basically, it works by releasing carbon dioxide bubbles when it interacts with liquid and heat, creating a double-whammy of airiness. The key is not overdoing it: It's recommended you use just 1/8 of a teaspoon for every two large eggs. Just sprinkle it in as you're whisking and prepare to be amazed".

The baking soda is what makes pancakes fluffy.
 
All my family tell me and have done for decades that I make the best scrambled eggs...

I do nothing with them..don't add pancake mix or cottage cheese..or cream or anything to them...at all...

I simply beat lot of air into the eggs using a hand whisk.. a little salt, a tiny splodge of milk... then I melt a little butter..VERY gently on a very low heat....and just as it melts pour the eggs in.. keep stirring, until it looks like it might be starting to set.. then whip it off the heat quickly before it does .. and keep stirring until they set... job done.

if you want to add anything to the eggs, like grated cheese etc.. do it after they're cooked but before you serve it up.. if you put the cheese in while it's cooking it turns strigy...

Little tip, ....3 or 4 tiny knobs of Brie or blue cheese, will give you as much flavour to your eggs as a whole handful of grated hard cheese like cheddar..
 
Jules said:
Another method.

baking soda transforms eggs due to its unique chemical makeup. Basically, it works by releasing carbon dioxide bubbles when it interacts with liquid and heat, creating a double-whammy of airiness. The key is not overdoing it: It's recommended you use just 1/8 of a teaspoon for every two large eggs. Just sprinkle it in as you're whisking and prepare to be amazed".

The baking soda is what makes pancakes fluffy.
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I will give that a try!
 
Here is the solution - money back guarantee.

Crack eggs and pour into a bowl. Add two dashes of milk or heavy cream. Add 1/2 dash of salt. Stir all ingredients in the bowl.
Heat the pan and melt a tab of real butter.
Here is the real trick - Cook until the eggs are almost solid. Remove from the heat - the eggs will continue to cook. (Don't over cook them)

Visual presentation also helps - so be creative.
 
I use a tip I read about once, and you do them as you normally would (Whisk well, a little butter in the pan, take off heat before done), and instantly add more butter at the last when you are letting the residual heat finish them up. It keeps the butter fresh in the flavor. Then I add a little pepper when plated.
 
Gardenlover said:
Here is the solution - money back guarantee.

Crack eggs and pour into a bowl. Add two dashes of milk or heavy cream. Add 1/2 dash of salt. Stir all ingredients in the bowl.
Heat the pan and melt a tab of real butter.
Here is the real trick - Cook until the eggs are almost solid. Remove from the heat - the eggs will continue to cook. (Don't over cook them)

Visual presentation also helps - so be creative.
Click to expand...
I do the same as far as taking them off the heat when just setting.
 
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