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scrambled eggs

(20 Posts)
ilovespinach Mon 26-Jan-09 17:25:20

I am almost too ashamed to ask this - do you add milk to the eggs to make scrambled egg?

reikizen Mon 26-Jan-09 17:26:44

Ha ha, yes. Not much though!

ilovespinach Mon 26-Jan-09 17:28:25

maybe I am adding too much then - my eggs seem to be a bit of a sticky mess

I wish I knew how to cook

reikizen Mon 26-Jan-09 17:33:02

Are you making them in a pan or in the microwave? I think the key is not much milk and a lot of stirring.

TheDevilWearsPrimark Mon 26-Jan-09 17:34:31

I add a good splash of milk salt and papper, then stir all the time.

paddingtonbore Mon 26-Jan-09 17:39:41

I don't add milk
neither did Escoffier [ponce]

maybe add little cream when you've taken them off the heat, but otherwise no extra liquid.

OhBling Mon 26-Jan-09 17:47:41

I only add a touch of milk. The key is to cook them slowly - on a very very low heat.

I like to indulge by being generous with a pat of melted butter, then my eggs with a dash of creme fraiche (two large teaspoons for four eggs) and cooked slowly. Delicious.

pavlovthecat Mon 26-Jan-09 17:50:25

You do not have to. You can just add a ton of butter. I do not always add milk if just for DH and me (and I sort of fold it as it cooks rather than stir it all up before hand).

But, if you add milk, add a touch only. And lots of butter. Did I mention the butter? grin.

Chuck in a large handful of parsley for some extra flavour.

MitchyInge Mon 26-Jan-09 17:51:24

man I fancy some cheesy scrambled eggs on toast now

pavlovthecat Mon 26-Jan-09 17:52:26

the key for me, without milk, is not too much stirring. No milk, a little folding as it cooks on v v low heat, stiring just enough so it does not catch, so you still get threads of white and yolk through it, that is proper scrambled egg. But you need lots of butter, not sure if that was mentioned in my earlier post...wink

tribpot Mon 26-Jan-09 17:54:32

It did occur to me today to wonder if Delia or similar had ever published a proper recipe for doing scramblies with butter and taking a long time over it. I just whisk it up and do it in 2 mins but it never has the flavour I want. My bro will use a shedload of butter and take half an hour. That's the way to do it, isn't it?

lou33 Mon 26-Jan-09 17:58:15

also take it off the heat just before you think it is done

annaje Mon 26-Jan-09 17:58:19

It's nice with chives chopped in it - my two DS's have just finished off cheese omelettes and toast.

I love omelette night - quick and easy grin

Portofino Mon 26-Jan-09 17:59:21

I'll be flamed - but i always do mine in the microwave - with lots of butter and on the lowest setting. Key is to remove it before it sets fully and leave for a minute - then a gentle stir!. Yummy.

mileniwmffalcon Mon 26-Jan-09 18:02:10

i can't stand raw eggs thanks to a phobia-inducing trip to france at an impressionable age. but i like my scrambly eggs runny-ish, so i add a good dollop of milk. that way they cook all through (i don't give a rats arse about the 'proper' way to do it, since i couldn't stomach it done that way) but stay runny. a good glug of cream has the same effect only even nummier

pavlovthecat Mon 26-Jan-09 18:05:18

Porto - I usually do mine in the microwave to, for speed, and when DD is eating it, she knows not the difference between proper scrambled eggs and any other kind! I do the other way for DH and I when we eat on our own (special meal time/or breakfast with smoked salmon)

cikecaka Mon 26-Jan-09 18:05:38

I make DELIAS recipe from one of her 'how to cook' books. All i do is mix the eggs in a cup with salt and pepper, melt a bit of butter on the pan and then just use my fork to scramble. Doesnt take too long once you get started

Blondeshavemorefun Mon 26-Jan-09 18:30:30

Portofino and pavlo - me too - much easier and you cant burn eggs in a microwave

tribpot Mon 26-Jan-09 19:12:56

So for added heresy, how do you do them in the microwave? I've had them once so cooked and they weren't good.

pavlovthecat Mon 26-Jan-09 19:37:47

We have a 1000w microwave - 2 eggs, large nob of butter, little salt and pepper, dash milk, stir. In a plastic pot (i use tupperware but any microwave dish is fine) and cover loosely.

1 min, stop, stir, 20 seconds, stop, stir, then if still quite runny, another 10 seconds at a time, until they are almost cooked, but with a little bit of sloppiness to it still. Take out, and leave for 1 min to continue cooking. DO NOT cook until they look done, as they continue cooking for a minute or so after, they go dry otherwise.

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