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?

He did, and that's the method I use too.

For an omelette I will whisk the eggs, although technically you're not supposed to.

I’m in the straight in the pan gang. No pre-beating.

You sieve eggs??? What?

@catin8oots only for scrambled. It gives them a silky creamy finish. Many Michelin chefs do it and it really works.

Sorry am I being thick - what gets sieved out? Or is it just about breaking the egg down?

For scrambled eggs, l stir them with a chop stick in the pan on the heat.

For an omelette, about a couple of minutes with a fork.

I like lumps of uncooked yolk in mine so I stir them very carefully, never beat them.

I just put mine in the pan and mix up in the pan with butter but this thread is making me want to beat them in a jug first

like many others I crack straight into the pan, to save on washing up mostly 😁

I do 'em like Marco - whole in the pan, gently poking the yolk to break it, then stirring obsessively slowly - it really does improve the taste and texture. But I do mine a little more than his, so they look 'curdy' instead of pourable...

Sigh. Scrambled eggs... 🙂

Straight into pan and just stirred - I like seeing streaks of yellow and white makes it more interesting to eat for me

Then add a lump of butter...

When I was at school we learnt how to make scrambled eggs in our Domestic Science lessons (showing my age here, lol). The instructions were to mix the eggs lightly, not to beat them. Although I say so myself, I can make very good scrambled eggs.

I make scrambled eggs in the microwave - butter a glass bowl, add eggs and milk and seasoning, beat with a fork for a 10 seconds. Microwave for 30 seconds, briefly stir with fork, repeat until almost cooked, leave to stand to finish cooking.

Sometimes briefly, other times not at all.
I cook until set, not sloppy.

Don't beat at all or add milk or water. Big knob of butter in shallow frying pan, crack straight in, break up with wooden spoon, season, off heat.... about 30 seconds and my scrambled eggs are lovely

Fanny Cradock reckoned she had 500 egg recipes. I just want my eggs to be soft and moist like Fanny's...

(Brought to you on behalf of the National Trust Repository of Old Jokes)...

😌

Slight side track (and lighthearted) but why is it that when you are making scrambled eggs or an omelette, the yolk never breaks when it hits the pan? 😀 My record for fried and poached eggs is not so good

It removes the chalaza, the stringy protein. It makes the white and yolk homogenise better and gives a silky finish to the cooked eggs.

I put eggs and lots of cream into a pan and either whisk with a fork for about a minute or preferably use an electric beater on medium for about 30 seconds. Makes a huge batch and really lovely and creamy.

This was 7 minutes I’ll never get back. I hate the French style of cooking eggs. He cooked his eggs for what felt like an hour only for them to look like vomit 😂

I don't know - when I'm trying to fry or poach one it's 50/50 if I'll break it, but never when I'm omming... 🤷‍♀️

To side track you back, there's a scene in The Ipcress File where Harry Palmer, supposed to be a foodie, breaks an egg one handed - but Michael Caine couldn't actually manage it so the hand you see in close up doing it is Len Deighton's... 🎬

I've been making omelettes and scrambled eggs for years, and the eggs need to be well beaten. I would say I beat strongly and consistently for 4-5 minutes until yolks and whites are fully mixed and see a bit of foam appear.

Your scrambled eggs and omelettes will be much fluffier :)

@StarlightLady I don't know but feel your pain. I needed 3 yolks yesterday and planned to use the left over whites for a pavlova base to use over Christmas. Eggs one and two separated perfectly, but of course the yolk broke on the last one.

Scrambled eggs land perfectly formed, fried egg yolks break on contact. It's some sort of weird physics for sure.

Omg total game changer! I have been eating scrambled eggs for years and never thought to crack the eggs straight into the pan. Tried this morning and they tasted completely different! So much more creamy- thank you!