Randomguy Posted April 3, 2022 Share #1 Posted April 3, 2022 I usually beat them with a fork instead of a whisk. 1 Link to comment Share on other sites More sharing options...
Wilbur ★ Posted April 3, 2022 Share #2 Posted April 3, 2022 Like this. 2 Link to comment Share on other sites More sharing options...
Randomguy Posted April 3, 2022 Author Share #3 Posted April 3, 2022 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. 1 Link to comment Share on other sites More sharing options...
donkpow Posted April 3, 2022 Share #4 Posted April 3, 2022 Put the eggs in a frying pan and swish them around with a kitchen scraper. Done! 1 Link to comment Share on other sites More sharing options...
shootingstar Posted April 3, 2022 Share #5 Posted April 3, 2022 I do what donkpow does, however for whipping them in a bowl....it's taking chopsticks and whipping eggs. I have more pairs of permanent chopsticks instead of forks. 1 Link to comment Share on other sites More sharing options...
Further Posted April 3, 2022 Share #6 Posted April 3, 2022 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 Often add onion, pepper, cheese, salsa... 3 Link to comment Share on other sites More sharing options...
MoseySusan Posted April 3, 2022 Share #7 Posted April 3, 2022 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. 1 Link to comment Share on other sites More sharing options...
ChrisL Posted April 3, 2022 Share #8 Posted April 3, 2022 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 More sharing options...
Kirby Posted April 3, 2022 Share #9 Posted April 3, 2022 I don't. I don't even eat them if other people make them. 1 Link to comment Share on other sites More sharing options...
Zephyr Posted April 3, 2022 Share #10 Posted April 3, 2022 2 hours ago, Wilbur said: Like this. Me too. Best scrambled eggs ever 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted April 3, 2022 Share #11 Posted April 3, 2022 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? 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted April 3, 2022 Share #12 Posted April 3, 2022 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. 1 Link to comment Share on other sites More sharing options...
Ralphie ★ Posted April 3, 2022 Share #13 Posted April 3, 2022 My mother always makes the white and yellow kind but it seems like everyone else mixes to get a uniform yellow. I usually do the whisked but try the other style once in a great while. Link to comment Share on other sites More sharing options...
petitepedal ★ Posted April 3, 2022 Share #14 Posted April 3, 2022 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... Link to comment Share on other sites More sharing options...
Square Wheels Posted April 3, 2022 Share #15 Posted April 3, 2022 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted April 3, 2022 Share #16 Posted April 3, 2022 2 minutes ago, Square Wheels said: I don't care how good they try to make that stuff, I will never recover from powdered eggs. Link to comment Share on other sites More sharing options...
Square Wheels Posted April 3, 2022 Share #17 Posted April 3, 2022 3 minutes ago, maddmaxx said: I don't care how good they try to make that stuff, I will never recover from powdered eggs. This is not to be used as an egg itself, just a substitute for eggs used in a recipe. Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted April 3, 2022 Share #18 Posted April 3, 2022 34 minutes ago, Square Wheels said: This is not to be used as an egg itself, just a substitute for eggs used in a recipe. That's what they said in the Navy as well. Link to comment Share on other sites More sharing options...
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