Hey guys, how do I make scrambled eggs? I'm being serious.
you gotta get the technique. Butter in pot, eggs can go in directly, not mixed, with or without milk, then you start mixing, and you dont stop mixing, you can add some cheese or creme fresh some seasoning (avoid salt before eggs are finished), but just keep fucking mixing. If you dont do it lke this you are eating a fucked up omelete not scrambleed eggs
Theres plenty of ways
Add milk and whisk
add to pan and whisk
fry it half way and then break it up and mix em (my favorite way)
You can whisk em up and put them in a ziplock bag to be boiled like poach-scramble
I mean, the best advice is add the salt last.
Hell naw motherfucker
>Put some butter in yo pan
>Put some milk in yo pan
>Crack yo eggs in a mug n whisk them with fork
>Put scrambled egg from mug into pan
>Use wooden spoon to keep stirring that shit
>UNTIL IT IS SCRAMBLED EGG AS YOU MORTALS NOW IT
>T H E N
>season with a touch of salt and pepper, and a bit of paprika ^-^
i get 4 eggs, glug of milk, pop the eggs and milk into a bowl and fork the shit out of it
then i chuck it in the microwave for 3 and a half minutes
then i let it cool to room temperature while i make some toast
i butter the toast, plop the eggs on top and then i eat that rubbery condom mess
you can get decent scrambled eggs from the microwave
you just have to nuke them like a minute at a time and then stir
repeat till they're done
if you try to cook them all in one go, they come out terrible
>then i chuck it in the microwave for 3 and a half minutes
Fucking kek; you can make scrambled eggs in the pan quicker than that.
>then i let it cool to room temperature while i make some toast
Jesus fuck but why?
If you're a beginner then just
>Get a little cup or plastic container
>Crack how many eggs you want
>Stir it until it's mostly a solid color
>Add milk if desired
>Poor it onto a pan which is either non-stick, has oil, oil spray, or butter.
>Let it cook, breaking it up with spatula frequently. Don't let it stay in one place for too long.
You can season it with salt and pepper but IMO it ruins the taste. I also personally like to add a touch of flour or pancake mix into it, makes it taste like how they taste in restaurants.
Omelettes are easier to make and it's exactly the same thing.
I feel like rambling. I make a lot of scrambled eggs. Gordon's method is very good, but I feel like he doesn't explain exactly why it works.
Salt is pretty important. Obviously for seasoning, and there's going to be a taste issue. As much or as little as you like, but I have found salting your eggs before you beat them helps to mix the whites and yolks.
On milk: if you add milk or cream (and you don't have to), you don't want to do this at the beating stage. Or during the cooking. It is very easy for it to break the emulsification of the eggs and fat, giving you scrambled eggs that leak whey when you plate it.
Fats! I have tried everything I could think of, from butter to various vegetable oils to bacon grease. Unsalted butter tastes the best. You can use to much, and it'll start to make the texture odd and grainy. I've found that 1 tbsp per 4 eggs is about right.
Heat: I understand that some people have never had softer scrambled eggs, nor do they even think ones that aren't large curded and springy as scrambled eggs. That's cool. To each his own. But me, I like them to be a soft to medium custard. They are delicate, light, and have zero curd texture. I have my burner on high, and wait until my butter just starts to foam, but doesn't bubble or burn, then add my beaten eggs. The only way to achieve a delicate soft, but set custard texture without any curd is to stir with your whisk like a bitch. The secornd you start to see any curds forming, lift the pan off the heat and keep stirring like a bitch until it is uniform again, then return to heat, keep stirring, repeat. When you're at the point where the eggs have fully set (they are not liquid, but nowhere near stiff) you either plate, or add your cream. If you go with cream, you're just looking or it to be fully mixed and warmed up. When you plate, they should be soft, and within 30 seconds firm up and hold their shape. They keep cooking a little.
Again, this isn't everyone's idea of eggs. I'm cool with that. It's labor intensive, but when you get it right, it's good. Really good. When I get it just right I've seen people cry when they eat my scrambled eggs from having transcendent experiences.
Thanks for reading.
Does it really matter if you beat up your eggs before or after throwing them into your pan?
Plain scrambled eggs and omelettes are literally the same thing. There's a reason why people call scrambled eggs fucked up omelettes.
I think frying an omelette is easier and faster than making them scrambled. Am I wrong?
When you make an omelette, you don't need to beat quite as fully as scrambled eggs. In fact, you have to be careful that as you're beating the eggs, you're not overdoing it, lest you get air bubbles. This fucks with the texture. Helps to use a fork, rather than a whisk. The fewer tines makes it easier to not get any frothiness. And yeah, omelettes are faster, but take a lot of deftness to get the semi-set swirl of a curd just right. Even still, a fucked up omelette isn't scrambled eggs. It's just a shitty omelette. You've still got too much curd texture. I guess it's similar, but it's not ideal.
Just as it comes to a soft custard texture. Right when you'd otherwise call them done. I like to add the cream off heat, mix in thoroughly, then back on heat for maybe 10 seconds. Just long enough to warm it back up so the eggs will keep cooking a little and set upon plating, as they would have without milk. If they got so liquid that you have to cook longer than that, you just added too much. A splash of about 1-2 tbsp of half and half per 4 eggs is what I do when I use any.
That's the point. If you're making your scrambled eggs come out the same as your omelettes, you're failing to use a different preparation. They're not supposed to be one big, set lump.
scramble eggs in a bowl, add diced up sliced ham, or cubed ham, add shredded cheese, and maybe some sliced mushrooms if you'd like.
Boil some water,
put egg/ham/cheese mixture in a plastic ziplock bag, and zip it up and put the bag in the boiling water,
let it boil for a bit, until it's done, then take it out and put on place,
maybe chop it up a bit once it's on the plate.
maybe add some creme fresh or shred cheese on top.
>watched my friend put 3 eggs in a pan and start smashing them up with the spatula
>he cooked it until it was burned on one side
>puts cheap shit tomato sauce on the top
>tells me he makes the best scrambled eggs
It's a bit overcooked. Don't worry about undercooking it when making scrambled eggs because it can always be fixed by a little more heat. Can't undo overcooked scrambled eggs. Not bad for a first try. This does take some practice.
>crack 2 or 3 eggs in a coffee mug
>add a little milk
>add seasonings and stir
>place mug in microwave for 1 minute per egg
>enjoy microwaved scrambled eggs
1 tsp dried tarragon
3tbsp cream (light or heavy depending on how crazy you want it)
6 large eggs
fresh cracked black pepper
melt the butter (unsalted please) at medium low heat with the cream.
Add the tarragon (fresh if you can get it, use twice as much and add at the end if fresh).
Crack each egg on a solid surface and whisk together in a bowl.
Add them to the butter, cream, and tarragon, season with about 1tsp of salt, you can always add more later.
Turn the burner to the lowest heat, stirring very occasionally with a fork. After 10-15 minutes you should see some small curds forming. Break them up for a nice creamy texture.
Total cooking time should be about 30 minutes. Leave a bit of moisture if you are not about to serve them immediately.
Season with fresh ground black pepper at the end.
This is how I have been making my eggs for years as an adaptation of Mark Bittman and people have told me many time how much they love th
OVERCOOKED TO DEATH
i like scrambled eggs a few ways.
One favorite is
>good amount of olive oil in pan
>crack eggs in bowl add seasonings you like e.g pepper, salt, paprika, garlic or whatever im not your egg boss
>mix well in bowl
>chuck it in the pan and cook it in high heat for a couple of mins until its just done and take it off the pan into a plate asap as to not over cook it.
>eggs will continue cooking if left in the pan even with the heat turned off
Check out on youtube jamie oliver scrambed eggs he has some good stuff
(Same anon here)
I dont season afterwards as then its not evenly seasoned. eggs get cold fast.
Sometimes I use butter instead of olive oil and sometimes i try the jamie oliver styles.
Look him up kiderino
I am something of an 'egg fiend', in fact my friends call me 'Marco Pierre Egg White', and other of my friends call me 'Heggston Bulmenthal' and others call me 'Jack Fowlfani' due to my intense cookery skills when preparing eggs. In my opinion there are 3 secrets to making scrambled eggs
1. The fat added
You can choose butter or oil if you want. However, in my opinion these things don't present the right amount of 'scramblisation'. I use a mix of 40% peanut butter, 40% almond butter, and 20% egg mayo. The egg mayo neutrilises the peanut and almond butter and means you don't taste them, but the peanut butter breaks the egg apart more quickly and leads to a smoother dish. Also, the eggs brown faster and look less undercooked so fussy eaters will enjoy them more
2. The mixing utensil
The 3 main utensils used are spatulas, forks, and wooden spoons. All of these are wrong in my opinion. They introduce far too much size to the dish and split the eggs apart without scrambling them. I use spaghetti strands, up to 7. They are thin and can mix the eggs well, plus if they fall into the dish you don't need to pluck them out until after cooking because they will become egg noodles and can be set aside for Chinese food night.
3. The way the chicken was raised
Poorly raised chickens produce better scrambled eggs for the same reason that poor people have higher miscarriage rates. I have started raising my own chickens and burning cigarrettes in their coop 3 times a day because the illness causes greater pre-birth scramblisation.
Follow this guide for great scramblers everytime
seasoning is a gimmick that only hides the foods. When you're dousing your shit with salt or pepper all you really want to taste is that salt and pepper.
If you have to have seasoning than either your food is shit, or your mentally retarded and just like the taste of the seasoning better than the food. Good food, cooked properly, will stand on its own.
looks great. I love my eggs well done, and in fact it's better to just be on the safe side. Similarly I like my omelets to barely have a crunch to them.
Try mixing stuff into your eggs next time as well. I like throwing in bread crumbs, onions, pepperoni, etc. And some mayo or sriracha on top in the plate goes great
Hahaha I have not laughed this hard in a while. This entire fucking thread haha. OP, some people like their eggs a little undercooked/runny, some like them more well done. I am a big fan of the chef Jacques Pepin and his philosophy of food. Some people would say your scrambled eggs are overcooked but if you like the taste of it then enjoy it man. Friendly tip. Smoked salmon+scrambled egg is god tier.
This has to be the most autistic way of making scrambled eggs I have ever seen. How does putting it on the heat for 5 seconds then taking it off for 5 seconds differ from cooking it constantly at a slightly lower temperature?
It differs in that you can make scrambled eggs in a couple minutes instead of half an hour. At home, you can do whatever you want. If you want to turn a simple breakfast into an hour long autistic ritual ordeal, that's cool. Other people don't. No professional cook will ever spend that long because nobody is ever going to pay $100 for a plate of slow-cooked scrambled eggs that taste the same or worse.
There's also a tendency to overcook eggs when you do it so slowly because the change is so gradual it's harder for most people to notice. There are some who say cooking eggs for longer periods of time encourages a more rubbery texture in the proteins. I have not tested this because I have better things to do with those 28 minutes of my life.
I do this sometimes, not any harder than the typical ways of making scrambled eggs.
1. Bring a decent size pot with a lot of water to a low boil.
2. Scramble a couple really fresh eggs with nothing added to them.
3. Make a whirlpool in the boiling water with a spoon and pour the eggs into the center.
4. Cover the pot and cook for 20 seconds.
5. Strain into a mesh sieve, don't pour water over the eggs.
6. Plate the eggs, put a pad of butter on top and season with sea salt/pepper.
Go find Season 1 of Good Eats and watch Alton's tutorial. It's a pretty easy, reliable method. Basically, start over low heat, then turn it up toward the end. Or maybe it was the other way around, I can't remember.
Bottom line, just practice more and you'll find what works for you. Don't forget the butter and salt.
>crack 6-8 eggs in a large bowl and beat like a redheaded stepchild
>dump in cast-iron pan with a light coating of canola oil or better yet, bacon grease
>cook hotter than you think you need to and scramble CONSTANTLY with spatula
>remove from pan before you think you need to
>salt, pepper, and cayenne or tabasco
If you don't use fresh eggs when making them this way they start to fall apart in the water you literal retard. Vinegar may help with coagulation but I've never tried it. Doesn't matter as much with pan frying.
Do you honestly think saying the word "Fresh" will change anything? Of course everyone is going to use the freshest ingredients they have available. It's not like someone was about to use rotten eggs and go "woah! good thing anon told me to use fresh ones!"
Seriously, have a think about it.
I fucking LOVE you!
Don't know what it is with the faggots on this board who think you're not a cook unless you add 11 different herbs and spices to your fucking piece of toast.
Totally agree; let the quality of your ingredients do the talking.
I don't know about this poached beaten egg bullshit (which sounds like a dare), but there are two things you can do to help poached eggs maintain their shape:
1. Add a little vinegar to the water
2. Drop the un-cracked egg in boiling water for 10 seconds before cracking and poaching it.
ikr? omg, salt? fucking nerds! hahaha.... who does that? XDDDD food tastes so good by itself!!1 why do people even cook it?? I made the best raw mashed potatos the other day. they were so yummmmy! <3 (hint! there aren't actually any potatos but they tasted so good!!)
You can cook it like you want
>cook, but not too much
The important part is to quarter-season it after you cooked it. Take 1 season per quarter, and try something. Then, try something else.
This way, you will be spicemaster in no time
now there's a meme I haven't seen in a while
Salt should be an important exception.
If your food tastes salty, you've added too much salt.
If it tastes flat, you haven't added enough.
Every person has a different tolerance for salt, but 0 is the wrong answer in almost every egg dish.
Crack 4 eggs into a bowl, add salt and pepper,
Microwave on high for 30 seconds, then scramble, microwave again for 30, scramble,
keep putting in and out of microwave to scramble until they are done, should only take 3 or 4 times.
I thought the entire point of an omelette was the fluffiness of the omelette. By wisking, you add air and it makes the omelette have a smoother texture, but it will fall if it just sits out for a while.
I like to melt butter in the pan first, then mix the eggs with soft pork chorizo, sharp cheddar, sliced onions and cook together and serve with toast. The toast, of course, buttered to taste.
Also, I found that the sweet spot for cooking scrambled eggs is to turn the heat off once you think they're still not fully firm but otherwise edible. The resulting eggs are much firmer and crumblier.
literally google "scrambled eggs"
there shouldn't be any browning, and they should look fluffy and cloudy, not crumbly
>mfw someone calls me pretentious for giving advice about cooking on a cooking board
The only difference between scrambled eggs and a plain omelette is density. When you make scrambled eggs, you don't fold it when you would making an omelette, and you don't cook it quite as long.
>You didn't offer advice, you just berated and said "If it looks done in the pan it's too far"
That's clear. If you can't understand what that means you're retarded and there's no hope for you.
Food doesn't instantly cool down when you take it off the pan, of course it's going to continue cooking.
1. crack 2 eggs in a bowl.
- for fluffyness: add about 1 tablespoon of milk (cow milk, not soy)
- for sweetness: add about 1/2 teaspoon of sugar
- for weeaboos: add about 1 teaspoon of soy sauce (Osaka style)
3. beat the eggs.
4. put pan on MED/HI heat.
5. Coat the surface of the pan with butter, margarine, or oil.
6. dump the scrambled eggs in the pan.
7. Wait about 1 minute for it to cook. Stir up the eggs a little to separate the cooked solid parts from the uncooked liquid. Flip over if necessary.
8. Once the liquid parts are gone, eggs are done. put the eggs on a plate. add other condiments if you want.
>scrambled eggs always turn out as dry, overcooked, failed omlette
>first time trying whisked eggs and milk
>fluffiest goddamn eggs I've ever eaten
11/10 anon, bless
Whoa those look dry.
But at least you made an attempt and didn't burn them.
Will try this, anon. Sounds pretty great.
I assumed you're a troll, but I decided to retest it out anyway. 2 tbsp of butter for 4 eggs is too much. The emulsification broke a little, and the eggs took on a slightly grainy texture. 1 tbsp of butter per egg would be half a stick of butter for 2 servings. The eggs would be like little grainy curds floating in clarified butter soup. Troll or not, you do not know how to cook.