Poll of the Day > What's your scrambled egg method?

(+) Yeah! (+)

I can't figure out ma dad's secret

I crack a couple of eggs, dump the contents into a small bowl, mix them up, sprinkle bits of salt in, and pour a reasonable portion of it into the frying pan.

I just like mine hatched

I tend towards "american style" scrambled eggs, it gets you those lovely layers of eggs you get from resteraunts at breakfast. The trick in that is the folding.

The other 2 major styles involve being VERY careful with the heat and stirring it in such a way as to make curds, light and fluffy chunks, and then to finish cooking it with just the leftover heat in the pan so as to not over cook it.

English is hard, french is even more refined and moist and fluffy and even harder.

Some quick tips via Alton Brown

https://www.youtube.com/watch?v=V8WadO0o4VA

Here's Gordon doing an English

https://www.youtube.com/watch?v=VhJFyyukAzA

With his normal style and aplom.

Here's all three, and he actually teaches you every bit you need:

https://www.youtube.com/watch?v=s9r-CxnCXkg

Here's 6 methods incase yer old man is further off the mark then most

https://www.youtube.com/watch?v=7Y90V0zWfXM

I DO expect a reply with some attempt to compare the eggs you remember to these, so that everybody can tell how close things got.

Start with cold pan

Put eggs in and low heat

Constant stirring

Season at end

Crack egg, break yolk, cut up egg with spatula when it starts cooking.

ezpz

I crack eggs into a bowl. Mix in a little milk, salt, and pepper. Pour into pan. After it cook for a little, I add cheese

get pan very hot
crack eggs into pan
dont scramble immediately to let there be whites in the scrambled eggs
start scrambling once the whites start to go and cut the heat off as soon as the eggs start to really cook
let them finish off heat while i get my plate bread or whatever
I really dont like overcooked eggs so ive gotten the timing i want on mine down really well

I use about a tablespoon (per egg) of milk or sometimes even cream in my scrambled egg. Cook them in a little butter and season to your liking

Low heat with butter in pan. When butter is melted, pour in eggs. Let it sit for a little while, then start to stir so it 'curds'.

When there is no more 'liquid' in the pan, turn off the heat, flip the eggs, and let it sit while I put the toast in the toaster. When the toast is done, butter it & put on plate.

Move eggs to plate, add salt & pepper, and eat.

I fry them

French style. Low and slow with constant whisking.

Eggs into bowl, small splash of milk per egg, pinch of salt and pepper, plus anything else I want to add (often a mild hot sauce), mix them thoroughly. Melt some butter in the pan on medium heat, dump eggs in once butter is fully melted. Let it sit for ~20 seconds without doing anything, then start gently lifting it off the sides and bottom of the pan with a spatula to keep it from cooking unevenly without disrupting it too much. Once it starts to solidify (~1 minute), I let it sit undisturbed for another ~30 seconds until most of it has solidified, then I give it a more vigorous stir that breaks it up into large curds. Once broken, I stir it gently for another few seconds until the liquid egg has almost completely disappeared, then it's on to the plate where those last few runny bits finish cooking themselves.

Pan on medium, no oil or butter

Crack eggs into bowl, whisk with a little milk or cream, add a half tablespoon of butter

Pour into the pan, fold when the bottom is cooked with a spatula while letting the butter work its magic

When it's ready that's when I season it

What you dont want to do is fold or stir it when it's still mostly liquid, it's harder to get it fluffy

idk I just crack two eggs and put them in a pan. Mix them around a bit until they stop being wet.

MrMelodramatic posted...

Mix them around a bit until they stop being wet.

That's how I handle the ladies in my bedroom

Far-Queue posted...

That's how I handle the ladies in my bedroom

wouldnt know
Im so good they never even get the chance to get wet

LinkPizza posted...

I crack eggs into a bowl. Mix in a little milk, salt, and pepper. Pour into pan. After it cook for a little, I add cheese

Exactly this, but I bypass dirtying a bowl.

Crack a couple eggs into a small pan with some melted butter, add some salt, pepper and cayenne pepper. Stir while it's cooking.

Sometimes add a little cream and cheese, maybe some chopped onion and peppers.

TomNook posted...

Exactly this, but I bypass dirtying a bowl.

Its true that I dont actually need the bowl. Haha.

last few times I added a bit of oil into the mix which seems to work out pretty well. I don't add much else since I don't usually have much else.

Crack eggs into pan, add salt and pepper, scramble.

Mix eggs with salt and pepper in a bowl, heat a bit of butter in a cast iron skillet. Then pour the eggs in and turn off the heat, stir the eggs a bit then flip them over and add a slice of american cheese. Once cheese is melted, mix everything together and, if needed, add a touch of milk.

JOExHIGASHI posted...

Start with cold pan

Put eggs in and low heat

Constant stirring

Season at end

Yes

Crack 2 eggs in a bowl, beat them w/ fork, stir in a little milk, pour in pan, break up pieces of cheese and drop them in evenly, let it solidify, scramble, then done.

Microwave.