How do you make your scrambled eggs?

[ironingboardsarenotweapons]

Just made scrambled eggs for the youngest because he didn't want the tea I had cooked.

My method is to seperate the eggs and whites, scramble the whites and when they're pretty much scrambled add the yolks to make a 'sauce'. Continue cooking for a further minute and serve. No butter or oil needed and seasoning is done at the table.

However my 15 year old tells me that this is wrong and I should beat the eggs with a bit of milk and some seasoning and then scramble them till cooked.

DH says that the pan needs a bit of butter, no milk but the eggs are beaten together before cooking. Scramble till cooked and then season at the table.

So how do you cook your scrambled eggs?? Who's right in my family?

Your 15 year old is correct.

Your DH.

Never heard of your method before, but I'd cook them like your 15yo with some butter. Which tastes best?

Whisked together in a jug, small splash of milk, salt and pepper, add them to melted butter in the pan and stir continuously, turn the heat off while they’re still “sloppy” and serve.

In the microwave with milk and butter

Your way is proper madness but well done for inventiveness!

I do a bit of butter in the pan, because I like it. Mix the eggs up in a bowl, pour into pan, scramble until they are half cooked, then remove from the heat and keep stirring. If you cook them until they’re fully cooked, they then continue to overheat and go too hard for my liking. Takes far less time to scramble the eggs than to do the toast.

You can add milk but there’s no need. Especially if you are careful not to cook them too much before taking them off the heat.

I tend to season halfway through cooking or afterwards.

eta - I sometimes beat them up in a bowl before cooking in the pan, but sometimes I just crack them straight into the pan (on low heat) and mix them around in there direct. Makes no difference as far as I can tell.

This

I wouldn't know! I absolutely hate all things eggs or anything that's got the texture of eggs.

butter melted not browning. Beat the eggs together with a little milk, add salt and pepper then a bit more pepper and an extra knob of butter for luck. Pop in the pan and keep them moving, when they start to cook remove from the heat- alternate back onto the heat until they are fully scrambled.

Your 15 year old is right and with butter

Your method sounds fiddly, TBH.

I side with your 15-year-old on beating the eggs with milk and some seasoning (in my case just black pepper) and scrambling til cooked. Or water is fine instead of milk.
But your DH is right in that the pan needs butter (or oil, I'm not fussy). I'm also amenable to seasoning at the table if making for a new person or a group who might want no seasoning or different things.

DH is right except I season whilst cooking and at the table. Salt and white pepper whilst cooking, extra salt when I'm about to eat it. Don't add milk! Cream is okay if you like it extra rich.

Mix whites and yolk in jug with milk. Add a knob of butter. Put in pan.

Melt butter in pan, crack eggs into pan, add salt and pepper and stir until cooked to your preferred consistency. No need for any more faff than that imo.

I cook them like your 15 year old but with a bit of butter in the pan.

I scramble my eggs ( and an extra yolk ) in a glass bowl so there's no lumps of white and add unsalted butter to a pan, when the butter is melted I add the eggs, using the appropriate spatula I bring the eggs in from the edge as they cook until it's 30 seconds away from being done, turn off the pan then season and plate.

No milk needed, just butter.

I mix the eggs but not too much, cook very low and slow, add diced butternut squash and then when almost done add a spoon of crème fraich.
They need to be nice and wet

Please supply a photograph of finished product.

No-one is right in your household. Beat eggs together with salt and pepper, melt a fuck-ton of butter in the pan, add eggs and stir constantly, add more butter, serve while still soft.

Yes, except that after the whisking I pour them into the buttery pan through a sieve as I don’t like coming across those little stringy bits while eating them.

Unfortunately they've been hoovered up or I would have done so.

Your DH is right. I often add a splash of milk to bulk it out though.

Beat egg, butter, splash of milk, tiny splash of water, salt and pepper, pope into a frying pan with butter. Cook all the way through.

See, I like them dry and fluffy.

I really hate British scrambled eggs. I do mine the American way. No milk, just butter and sometimes I chuck in some chorizo and cheese. Lots of salt and pepper and cooked all the way through not sloppy.

Tbf when I agreed with DH I was envisaging that his 'a bit of butter' actually meant a 'fuck-ton'...