Thursday, September 17, 2009

Scrambled Eggs - Help!

Today, I do not have a recipe for you, but I do have a plea!

Please help me to learn to make scrambled eggs. I can make over easy, over hard, poached, everything else under the sun but scrambled!

So, tell me your method, secrets, procedures? Do you do them fast? Slow? Add water? Add milk? What is your process!

I peesiate all the help I can get!


Pam said...


I always beat my eggs really well and add a bit of milk, salt and pepper (the milk makes them fluffy).

Place the egg mixture into a warm skillet coated in cooking spray over medium or medium low heat. I constantly move them slowly with my spatula, until they are cooked through but not browned at all.

Hope this helps! xoxo

Da Bee's Knees said...

I do mine much like Alton Brown:

Start watching about 2:00 mark.

Hope it helps.

(I use salt in mine then beat... whatever. LOL)

Grace said...

i use the microwave, isn't that pathetic? i melt a little butter, then whisk up an egg, salt, pepper, and a bit of milk and then nuke the mixture for 30 seconds. then, i stir 'em and go 10 second intervals until they're the right consistency for me. cheese is added towards the end, of course. :)

DeniseMarie said...

I put them into a bowl with a little salt and pepper, a few little bits of butter, and just a little "blurp" of milk--or if I'm being really decadent, cream or half and half. (I recently saw an ep of Barefoot Contessa in which Ina mentioned she always thought the liquid was what made eggs good and fluffy, but after lots of trial and error figured out that just a little liquid is best--too much makes them rubbery. My experience has proven the same thing.) I mix it in the bowl with a fork, and then cook in a nonstick pan exactly as Pam described above. My method of putting the little bits of butter in the mix eliminates the need to grease the frying pan, though. You don't want the pan too hot or they'll cook too quickly. Also remember that eggs continue to cook a little bit after they're removed from the heat. I hope you find a method that works for you!

Leslie MacDonald said...

I wish I had a tip... but alas, I have the same problem! I cannot make scrambled eggs to save my life. It's really quite sad, and I do not understand why I have this mental block! But either way, I'm glad to see that someone else has the same problem, and I am hoping to get some lovely tips from your other commenters!

Donna-FFW said...

Beat eggs, dash milk or if ya wanna be naughty, cream, some salt and pepper. Melt some butter in pan. Pour egg mixture in. Let sit till almost set, them lightly turn, flip, till done to your liking. I also add some thin slices of american cheese, like my scrambled eggs cheesy:)

Foodie with Little Thyme! said...

Well I'm a bit lazy so I do mine very different but my family loves them all the same. My mother may not be happy to hear what I do but I still do it.
So, all I do is crack my eggs(8 eggs) into my well buttered non-stick pan. Add salt/pepper and stir with a coated spatula until they are fluffy.
Oh, I cook them over MED heat.
Once I remove the pan from the heat I add cheese and serve. My kids love them piled into a tortilla. My husband likes his with fresh basil.
Can't wait to see what you do!
If it helps any I can't cook bacon???

The Blonde Duck said...

Ben cooks them real slow, fluffing them on medium and constantly stirring, with a bit of salt and better and a tiny pat of butter. I cook my eggs really weird, so I won't gross out out with that. :)

A Tired Wife said...

Mmmm ... scrambled eggs. I beat mine in a coffee cup, add a splash of milk and put into a frying pan that has a little melted butter in it. I add some pepper, but not salt. My ex mother-in-law told me that you have to wait to add the salt after they are cooked are the eggs will get tough.

If I had a cheese craving going on - I used to add American cheese torn into bits - but lately, I prefer some Parmesan or some Parmigiano-Reggiano cheese in there ... don't add salt if you use those cheeses though.

jOoLz said...

i cook mine in a nonstick pan (one i only use for scrambled eggs, actually) and i use no milk or half and half or cream. i use lots of butter, probably twice as much as anyone i know... like half a stick for 6 eggs' worth. i put the aforementioned pan over low heat (my stove has a simmer burner and i've even used it!) and plop in the half stick of butter. i beat the eggs very well, add salt and pepper, and when the butter's melted, pour them into the pan.

it takes about 10 minutes for the eggs to get done, and i like mine on the soft side. but they are the absolute best scrambled eggs, creamy and rich and despite all that butter, not a bit greasy.

Erin Fisher said...

I make sure to beat my eggs till they are very fluffy, add a little milk, salt, pepper, and put them in a cool pan and let them cook while constantly pushing them around the pan with a spatula as pan heats to medium heat. This leaves makes the finished produce nice and light, and super delicious. I also like to top mine with some extra sharp cheddar cheese :)

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