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!

Bouncy.

Mine were always the only ones that I considered edible. However, washing the cast iron saucepan afterwards was always an ordeal. Then, I was introduced to the wok version and I've never looked back! Unfortunately, DCs have boycotted it so I get them all to myself now! Recipe wise, always a mix of salted butter and oil with creme fraiche and mustard added at the last minute. It is said that the best scrambled eggs are made in a hot pan turned off but left on the ring. This would produce snotty ones using my hob.

I have ordered them in many places but I have never found them satisfactory.

Poached. 😉

I like using a frying pan with a knob of butter and I use a silicone spatula to move it round the pan. Turn off halfway through and then I add cheese to it.

@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

Perfect!

Generally I use Burford Browns, splash of water (makes them lighter), paprika, thyme, garlic and sometimes cumin or sumac and pepper. Beat them. Into a pan of melted butter with a wooden spoon.

If I'm being really luxury I do swap the water for cream but can't do that everyday.

Salt goes on after it all cooks because otherwise it can make them dry

And I have them with brown toast and avocado or beans.

I'm with those who like them overdone and rubbery I microwave with a dash of milk. I'm not fussy really as long as they're not sloppy and loose like thin cottage cheese texture.

@Calandor

Generally I use Burford Browns, splash of water (makes them lighter), paprika, thyme, garlic and sometimes cumin or sumac and pepper. Beat them. Into a pan of melted butter with a wooden spoon.

If I'm being really luxury I do swap the water for cream but can't do that everyday.

Salt goes on after it all cooks because otherwise it can make them dry

Making a note of this!

@moonbedazzled

Poached. 😉

I am fairly new to scrambled but have always previously had them poached - delicious. I think scrambled is nice for incorporating other ingredients easily so interested in branching out egg-wise !

If I had my way and wasnt trying to lose weight, 3 eggs, whisked with butter and cream, salt and white pepper. Frying pan with butter, just about to go brown, gently cooked, not too firm, not too runny, crisp toast with more butter (I like butter), then more salt on top

As it is, I am trying to lose weight so its a one egg omlette with fry light.

@DrFoxtrot

I'm with those who like them overdone and rubbery I microwave with a dash of milk. I'm not fussy really as long as they're not sloppy and loose like thin cottage cheese texture.

Same. No butter or cream added to mine, isn't scrambled eggs meant to be a healthy option.

As it is, I am trying to lose weight so its a one egg omlette with fry light

Eggs are great on a diet. So high in protein and low in fat. Have a 3 egg omelette as it will fill you up for much longer too.

@bellac11

If I had my way and wasnt trying to lose weight, 3 eggs, whisked with butter and cream, salt and white pepper. Frying pan with butter, just about to go brown, gently cooked, not too firm, not too runny, crisp toast with more butter (I like butter), then more salt on top

As it is, I am trying to lose weight so its a one egg omlette with fry light.

I wonder if weight might have more to do with how food affects our blood sugar, so eggs and butter may not be an issue. Worth looking into.

@Inextremis

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!

@Inextremis

I haven't heard the word 'curd' used in conjunction with eggs before.

Learning day for me!

Im calorie counting and low carbing so keeping my meals very small. Im on medication to cut my appetite so I couldnt eat a 3 egg omelet at the moment anyway

Frying pan, butter, low heat, whisked eggs (no additions), rubber spatula slowly folding, never stirring. On to buttered toast, salt and pepper.

@bellac11

Im calorie counting and low carbing so keeping my meals very small. Im on medication to cut my appetite so I couldnt eat a 3 egg omelet at the moment anyway

3 pushing it for me too, but more due to IBS than anything. Too many eggs destroy me :(

Hope it goes well with you!

@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

Like this, but sometimes I will also add chopped fresh tomato.

COOKED, dammit!

After 20 years I have finally coaxed H into serving me scrambled eggs which are not quite inedible. He simply cannot grasp that what he considers hideously overcooked is approaching nearly done for me. I in turn can't really bring myself to serve the puke-like substance he deems "just nicely set" .

(I lost count of the times he tried to persuade me that "the heat of the pasta cooks the egg" in a carbonara)

I heat butter till starting to bubble, tip in egg, stir it very quickly with a fork, then swap to a wooden spoon to scrape it all off the bottom of the saucepan.

Add salt and pepper at some point - possibly to the egg in the beating bowl, possibly to the melting butter. If I'm feeling indulgent I add thin-grated cheese just before it's finished.

Sometimes I eat it just as it is. Other times on toast, perhaps with mushrooms.

I just whisk up eggs with salt and pepper. No butter or milk. I like them quite runny.

They’re great with a bit of feta too though

Small non stick saucepan, only a small knob of butter. Stir with a silicone spoon or spatula rather than wooden - game changer for the mess you mention, OP. As many have said, never any milk or microwave! So disappointing when given microd eggs in a cafe.

Oh and loads of salt

Eggs whisked up with grated cheese and a splash of milk, into the frying pan (no butter) and use a wooden spoon to break it up while it cooks. I cook mine until they're properly done - I hate wet or mushy scrambled eggs. That's how my gran taught me and I taught DH who won't eat any other eggs now!
Microwave is an abomination, I call those polystyrene eggs.

@elevatorboots

Eggs whisked up with grated cheese and a splash of milk, into the frying pan (no butter) and use a wooden spoon to break it up while it cooks. I cook mine until they're properly done - I hate wet or mushy scrambled eggs. That's how my gran taught me and I taught DH who won't eat any other eggs now! Microwave is an abomination, I call those polystyrene eggs.

So i can do them without butter?