Scrambled eggs

[Greybottle]

How long do you beat the eggs for?

I was watching a TV booking show and they were making some scrambled eggs or omelette and the eggs were beaten by hand for ages. I wasn't counting. I know others too who spend the guts of 5 or 10 minutes just beating eggs with a fork.

I only beat them until the yellow and white is mixed. I don't beat them for minutes.

I am just wondering how long do you beat eggs for?

Not at all. Crack straight into pan with a knob of butter and stir

Minimal egg beating, only just enough to scramble them.

Less than 10 seconds I’d say. Bit of butter in nonstick pan. Slightly beaten and seasoned eggs tipped in - no milk, water or cream. Stir with silicone flexible spatula til done. Easy. I think it’s a Delia Smith technique.

I use a fork, and stir round and round, just enough for the white and yolk to mix, otherwise you get a striped look of the yellow yolk and the egg white.

I beat for a few seconds to break the yolks then I stir with a spoon to get them thicker and chunkier rather than mush. The less you stir the chunkier they are but you don't want it to set like an omelette.

Only until the yolks are completely broken, maybe about a minute or so very firmly with a fork

No beating, straight into the pan.
Marco Pierre White style

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That

I'm sure I saw gordon Ramsay do it like that

Yes why create more washing. Put small amount of butter in non stick saucepan. Crack eggs straight in, stir with a wooden spoon. Add salt and black pepper. Cook and stir regularly. Eat!

I've actually just finished some.

Like this

https://youtube.com/shorts/sdk0CEfTaIw?si=OdxwqY0nmS8APlMx

This. Beating the eggs makes them tough. Turn the heat off before they are fully set, add more butter and stir till done.

And if you ever see a TV chef tell you to mix your eggs in a bowl before adding to the pan - take that as a sign they don't cook scrambled eggs very often.

What does it matter, as long as the egg is cooked , has texture, and isn't too dry?

I love threads like this. I thought I knew how to cook scrambled eggs (butter, til just set) but straight in the pan is my kind of cooking. Why did I never think of this?

I don't salt them until cooked either as it makes them watery

me too.

Oh I put milk in mine to make them more fluffy and beat until everything mixed.

Eww no, they look revolting, not even cooked. I will try the straight into the pan method but they'll need to stay on longer than that.

I beat eggs lightly until the hold and white is mixed. Very lightly. I cook them on medium heat for around about two minutes and then I add a wallop of creme fraice and continue mixing in the pan for another 2 minutes approx. Lovely fluffy scrambled eggs.

Break them up lightly and sieve.

I get the 'œuf subalterne' (although I just call them Oaf) to beat the eggs for twenty-three and a half minutes and then just chuck it in a pan with a knob of butter once the TV crew start filming.

I might swirl it around flamboyantly for a few seconds with a fork for cinematic effect and then change my chef's jacket (also for cinematic effect).

Butter in pan, crack eggs in, when white starts to set, then I start to stir to break it all up. Bit more butter and a splash of milk, stir again to incorporate and then heat off. Pepper, final stir and scoop it out.

Omelette gets beaten, not scrambled eggs.

I don't beat the eggs, just give them a bit of a swirl. Those Gordon Ramsay ones in the video upthread look like slops. I like them with a slightly firmer texture, but not overcooked.

Crack eggs into pan, add butter, stir until just set. Season after, definitely no milk. Creamy and perfect.

Break a couple of eggs into glass jug add tiny drop of milk, beat with fork until mixed and then put in microwave for 1 minute. Take out and beat with fork, then back for about 20 seconds. Comes out lovely and fluffy.

I beat them for about 5 mins, hate solid lumps of white so I add an extra yolk sometimes as well.