Jump to content

How do you make scrambled eggs?


Randomguy
 Share

Recommended Posts



20 minutes ago, Wilbur said:

Like this.

 

That looks awesome!

The full English never disappointed when I was in London, but I could skip the blood sausage.  Streaky bacon was better than other bacon.  Mushrooms at breakfast work surprisingly well, beans, too. 

  • Like 1
Link to comment
Share on other sites

17 minutes ago, Further said:

Break them into a warm pan, after they start to cook I break them up with the spatula, I like chunks of yellow and white rather than smooth blended  

Sometimes. Mostly I use a fork to beat eggs with a little milk, add olive oil or butter to a pan set at 4, pour in the beaten eggs and let them set a while, turn the flame down to 3, and then start easing the cooked edges toward the center. 

  • Like 1
Link to comment
Share on other sites

I only do scrambled eggs when making a bfast burrito.  I stir them in a non stick pan with a wooden spatula and like Gordon turn the heat off about 1/2 way and let them finish with residual heat. I don’t add S&P at all.

Link to comment
Share on other sites

I have a whisk small enough to work inside a 16 oz. coffee cup, but I'm too lazy to want to clean it later, so I use a fork to scramble eggs.

I put two eggs in a 16 oz. coffee cup, add a little milk and a couple shakes of garlic powder, then stir them with a fork using alternating circular and back-and-forth motions to get a good mix. I put onion powder in, too, if onions aren't present in the overall recipe.

I usually make an almost-omelette version of scrambled eggs.

I usually fry, in a tbsp or so of olive oil in a 12" non-stick pan, about half a sweet onion cut into bite-size pieces and, after a minute, two precooked chicken sausage links - previously nuked to thaw them and cut into 1/8" circles and, as the onions get translucent, add 1/4 - 1/3 cup of chunky salsa to it and fry until the salsa just begins to dry.  Then I pour the raw egg mix over the onions/sausage/salsa on low flame and add salt and pepper.  As the eggs begin to harden, I scoop it all into a 7" to 8" diameter clump in the middle of the pan and turn the flame off - there's enough residual heat that the remaining gooey stuff will harden but the eggs will not become dry.

I add a handful of shredded, sharp cheddar cheese on top, put the lid on the pan, and the residual heat will melt it in a minute.

Fantastic with two pieces of buttered bread and 25 oz. of coffee!

Damn!  Now I'm hungry for that.  Guess what I'm having for lunch with a 25 oz. pot of Hazelnut flavored coffee?

  • Like 1
Link to comment
Share on other sites

With a whisk.  I make scrambled eggs that are uniformly colored and completely mixed.  A splash of mild and a good deal of butter in the pan as well as constant attention and stirring them around while in the pan.  There is not of that letting them sit and then flipping the whole mass when one side is cooked.

  • Like 1
Link to comment
Share on other sites

Break 2 eggs in a bowl..add a touch of milk or water (don't recall what chef said water)...mix it up 90% of the time with a fork..how much it gets mixed up in the skillet is a time factor based on additions I might toss in...:dontknow:

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...