How do you prefer your scrambled eggs?

[LadyHenryofRawlinsonEnd]

Light and fluffy? With or without added cream or milk?

I am interested in whether people prefer to microwave or pan create their scrambled eggs. I have found the microwaved version much lighter and fluffier, and it creates much less mess! Having said that, I loathe using our microwave, it is currently on a very low shelf out of the way and quite neglected these days. Having to take the eggs in-out and stir frequently is a bit of a pain and frequently manages to burn my fingers

Do you use a wooden spoon if pan frying, and how do you like to season them? On their own or with toast, other additions?

Please do share your favourite methods and recipes here!

Pan, butter, add eggs and stir with a wooden spoon. Add salt and pepper at end. Simple and delicious! Microwaved or with milk is an abomination

Saucepan or frying pan?

@mnahmnah

Pan, butter, add eggs and stir with a wooden spoon. Add salt and pepper at end. Simple and delicious! Microwaved or with milk is an abomination

This, cooked until just done and still creamy.

Saucepan, butter, eggs, whisk until just set. Hate lumps and dry bits. More butter or cream at the end. Heaven!

Pan, butter, eggs, seasoning, a dash of milk. On thick wholemeal toast. With cherry tomatoes and avocado.

Small saucepan butter whisked eggs, salt and pepper, cook on a low heat stirring continuously, remove from the heat just before they are fully cooked through, the residual heat finishes the cooking and they stay creamy. I cannot abide microwave eggs rubbery, and milk in scrambled eggs makes it watery

Saucepan with knob of butter and stir with wooden spoon. Keep heat low. I shuddered when I read 'pan frying' in the original post. It's not the frying pan shape that will wreck them, but the increased heat since more of the surface of the egg mixture is in contact with the pan. So heat needs to be lower and more stirring needs to go on. Stop just before they are how you'd like them as they carry on cooking after removed from heat.

Frying pan. Break the eggs into the pan and mix with a fork. Add a splash of Kikkoman's soy sauce (has to be Kikkoman's!) and a sprinkling of white pepper. Add a knob of butter, and stir over a low heat until curds begin to form. This takes a while, but it means that the eggs go sort of custardy, and you don't get solid curds in the middle of still uncooked egg - it thickens as it cooks. Take the pan off the heat if things seem to be going too quickly, let it cool a little before returning to the stove. I like mine very wet and creamy (but without any cream or anything else added). Most people find the way I like scrambled eggs pretty disgusting, but I hate them overcooked and dry!

No milk or cram. Just butter and eggs. Melt butter in small pan till quite hot, but not brown. Add eggs, stir till creamy. Season. Eat immediately. Perfect .

3 eggs whisked in a pan with salt and pepper. Have to have them over cooked, don't like them wet and sloppy. Served on a nice thick hunk of white bread with salty butter and ketchup.

*cream

@Undertheoldlindentree

Saucepan with knob of butter and stir with wooden spoon. Keep heat low. I shuddered when I read 'pan frying' in the original post. It's not the frying pan shape that will wreck them, but the increased heat since more of the surface of the egg mixture is in contact with the pan. So heat needs to be lower and more stirring needs to go on. Stop just before they are how you'd like them as they carry on cooking after removed from heat.

I see your point! I am relatively new to scrambled eggs so still learning.

Would a non stick be preferable?
It always leaves such a mess, I am possibly doing it wrong..

And size of saucepan - which is the best do you think?

Non stick would probably be easier, but sounds like you've got the heat up too high

Love mine stir fried with veg, use a little milk and olive oil.

I can make very passable ones in the microwave too. I always melt a little butter in the dish first. Three or four short bursts in the microwave, stirring in between. Again stop before they are done and let them firm up slightly while you're buttering the toast/bagel. I like them to be slightly creamy with a slight wobble when piled up and shaken.

@mnahmnah

Pan, butter, add eggs and stir with a wooden spoon. Add salt and pepper at end. Simple and delicious! Microwaved or with milk is an abomination

This way. Just cooked as they carry on cooking. It's a delicate balancing point.

Butter, eggs, splash of milk, grated cheese, pepper - kind of like quiche filling. I understand this might be controversial.

Melt butter in a pan on a low heat. Add eggs, salt, lots of pepper and a bit of worcestershire sauce. Break up the eggs with a wooden spoon and keep stirring for ages. Don't allow any big chunks of egg to form - the mixture should thicken slowly, and form small cottage-cheese sized curds. Before it's quite cooked take the pan off the heat, give it a final stir, and stir in a little bit of cold butter to stop the eggs from overcooking. Serve on hot anchovy toast. If you are putting it directly onto a plate, the plate must be warm.

I make mine with just butter and egg...and left more runny than dry

Oh and on the hob

Just eggs (although often done with smoked fish) and stirred gently until just set. Still moist and certainly not dry and crumbly like my mum used to do them

I like my scrambled eggs rubbery and over cooked. Sloppy scrambled eggs makes be feel a bit ill at the thought of eating them

I make mine in the microwave. Egg, a dash of milk, pepper. 1/2 cook, add a knob of butter l, finish. Cooking and add salt.
Exdh used to make them quite sloppy and even watching him eat them used to turn my stomach 🤣

Small knob butter, 3 lightly beaten eggs, pan (low heat) stir until soft and creamy, remove from heat, s and p, and another small knob of butter stops them cooking further.
Bloody lovely!

Butter and in the pan