The perfect scrambled eggs

I start with fresh laid eggs from my chickens. Add a couple of ounces of whole milk, maybe a 1/4 teaspoon of pink salt, cook in a pan with melted butter. Cook until moist but not runny, stirring constantly to keep eggs from sticking to the bottom of the pan. Medium heat, not too hot but you want the eggs to cook fairly quickly.
 
Sounds good. I go no higher than medium, sometimes between low and medium. Stoves can differ. My burners tend to run hot.

If I boil water for pasta for instance, high is too high it will rapidly heat up and boil over, etc. Medium high or between the two and then when I add the pasta, if I was between I go right back to medium high only.

Low and slow is what many think and then you don't have to stir so often and get bigger fluffier pieces. That's pretty much my way. I might try another few theories at some point but scrambled eggs really aren't my fave egg anyhow. I do LIKE them, but they just aren't my first choice in the way of making an egg.

If out to breakfast, never once in my life have I ordered eggs scrambled for instance. However, if at someone's house and they make them and things like that, I certainly don't mind them.
 
bobcat said:
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.
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that's how professional chefs do them...
 
hawkdon said:
I am almost at the point of eating only DUMP eggs....that is just crack them
and dump them in the frypan....myhands are so shaky now that I hardly
ever get an 'easy-over" egg nowdays....boo hoo....
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why not ?..I've done that myself at times on days when my hands are particularly painful... make no difference really... except for the look of them... sometimes you hve to do what you have to do... and as long as you're eating healthily, it matters not how you prepare it
 
hawkdon said:
I am almost at the point of eating only DUMP eggs....that is just crack them
and dump them in the frypan....myhands are so shaky now that I hardly
ever get an 'easy-over" egg nowdays....boo hoo....
Click to expand...
Try just enough grease, don't flip them, and put a lid on that should finish them close to over easy or go for sunny side up. If the issue is flipping them.

If problem is with hands and cracking them, then try soft boiled, you still get a soft or fairly runny yolk and don't have to crack the egg until soft boiled so can't hurt it.
 
I like to make what I call "Shimmering Scrambled Eggs"
Melt a small amount of butter in a frypan over low heat. Whisk two eggs and a splash of full cream milk.
Lightly cook the egg mixture, continually slowly moving the mixture around. When 80% cooked, remove from heat and cover with saucepan lid.
Remove lid, mix eggs slightly. Add finely grated Vintage cheese, generous sprinkling of cracked black pepper.
Serve on thick sliced toast with sliced tomatoes on the side.
 
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Babs2u said:
I like to use two eggs but that never looks like enough.
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If it is only the "look" of the amount, you could put them on a smaller plate (when I did weight watchers they recommended using smaller plates and bowls because it makes it look like there is more food).

If it doesn't look like enough protein, I was crumbling some tofu into my scrambled egg for a while, the tofu just picks up the egg flavor (assuming not using a lot of tofu).

Right now I'm trying out eating 'plant based' (not all the way there yet tho), and I've been having plant based egg from a little carton, it looks and cooks like egg, I don't know how it would work if added to real egg, the plant based egg is mung bean (whatever that is).

Don't restaurants put food on top of a piece of toast to make it look like more? Gee, this thread is making me hungry.

plant based egg.JPG
 
-Why is it scrambled eggs never look like much, exactly. You can whisk up a dozen for a group of four or even six and it's not like serving them two over easy eggs with the fixings (maybe toast, bacon). It just doesn't seem as filling and should be more so if milk added, cheese, etc. At minimum it sure doesn't look like much...

I like scrambled but if I could not have over easy I'd go for an omelette before scrambled. Some don't like runny yolks, I do, but you better never serve me snotty whites on any version of eggs.

Over easy are my fave. Doubt that's going to change but NO runny snotty whites.
 
AutumnGal said:
-Why is it scrambled eggs never look like much, exactly. You can whisk up a dozen for a group of four or even six and it's not like serving them two over easy eggs with the fixings (maybe toast, bacon). It just doesn't seem as filling and should be more so if milk added, cheese, etc. At minimum it sure doesn't look like much...

I like scrambled but if I could not have over easy I'd go for an omelette before scrambled. Some don't like runny yolks, I do, but you better never serve me snotty whites on any version of eggs.

Over easy are my fave. Doubt that's going to change but NO runny snotty whites.
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Every 2 weeks we make homemade bread and buns. The buns require egg whites brushed over the tops of them. Thereā€™s always some egg left over so we scramble it and give it to our dogs.

Making them for us I usually add 2 tbsps. cold water or cold milk poured over medium high heat. I prefer an omelet over scrambled eggs though.
 
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For anyone who's figured out a favorite cooking method and just want to add a different taste:
when the scrambled eggs are done cooking, add either a couple of heaping tablespoons of mayonnaise, or a half-can of Cream of Mushroom soup.

(This is for scrambled eggs using 3 large eggs)
 
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