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?

😄the “diced butternut squash” sounded so precise, but bizarre. As if someone had posted that they love crispy fried oranges

Lots of butter break straight into pan, break yolks quickly before it’s a fried egg. Splash of milk salt and pepper. Stir slowly remove from heat whilst still a bit wet and they will finish themselves off.

Delia's method although I either sub in milk for cream (!) or none at all if it doesn't need it.

Who taught you your method?

Surely you were aware before you posted that your method is completely batshit?

DH.. no milk or you would be making some kind of custard.
Beat eggs in a bowl
Knob of butter in a pan ( l use deep fry pan) and keep mixing until scrambled
. Don't over cook until rubbery.

My method is known as omlette brisé: melt butter in heavy pan; beat egg(s) with salt and pepper to taste; when pan is hot pour in egg and cook to taste.
I usually throw in a handful of spinach to wilt in the butter whilst I'm mixing the egg.
Your method sounds like eggs-tra effort, @ironingboardsarenotweapons and your teen has accurately described to you how English people expect their eggs to be scrambled.

I do mine the way the 15yr old says because I can’t eat butter. I use a non stick pan so not needed.

I don't think I have the wrist dexterity to keep them moving enough (clumsiness and RSI).

And once you have served the eggs, add cold water immediately to the pan to make washing up easy. Hot water just bakes the remnants on to the pan and you have to do a lot of scrubbing

@FastAndLast is right.
My daughter overcooks hers into yellow bullets. Sacrilege; makes me want to apologise to the chicken.

I love scrambled eggs. Your DH and your 15-year-old are correct, depending on whether you like milk in yours or not. I like both ways (but not yours! 😆)

Eggs, milk, seasoning. Beat together.

Butter in pan: high heat, cook fast. Take off heat whilst still runny as they carry on cooking.

Serve on heavily buttered toast.

Has anyone read the article, I think by Elizabeth David, referencing aC19 French cookbook that solemnly states that indispensable items in an English breakfast are stuffed haddock, and bacon rolled and grilled on a skewer?

I was just reminded as I have never heard of this way of making eggs before…

Also hate them wet and sloppy. Another fan of the microwave method here. Stop and scramble every 30seconds, Never understand why it's judged so harshly, makes them exactly how I want them. Perfect for buttered toast. One bowl, barely a minute total per egg.

This

This is how I do it. No beating eggs beforehand, no milk. Lots of butter and salt/pepper.

Who taught me to make scrambled eggs like that? My home economics teacher when I was at school. She was an absolute harridan and nothing short of perfection would do in her classroom. She did teach me how to cook though- even if her methods were a little bizarre at times! ^^

My husband loves his eggs like this, doused in ketchup! 😂

Please share further recipes of hers, I am intrigued

I tend to whisk mine in a bowl, add a splash of milk and a knob of butter and microwave for 2 mins ish stirring frequently and taking out when done so might not need 2 mins. I don't like them soft bleuch!.

I then shake peri peri salt on them.

Or Frank's hot sauce

Can also be done in a pan but then I melt the butter.

Her cheese sauce recipe (quantities per person)

Teacup milk
Heaped teaspoon each flour and butter
Little bit mustard powder
Half a teacup grated cheese.

Warm the milk gently beforehand, make a roux with the flour and butter, add the milk slowly never letting the sauce get thinner than double cream. Always have the heat as low as it goes and add the cheese at the end.

I still use this recipe 20+ years on!

I think she might have been on day release from an institution!

I have a photo of the definitive guide to scrambling eggs from Delia Smith’s seminal “How to Cook Book 1” but for some reason the button for uploading photos has disappeared from the site.

That’s not her special recipe that’s just the recipe…

DH is right.

no milk. Season after cooking.

I do your DH's method and so does my 12yo. I do cook them until quite dry though. I am extremely unkeen on a wet texture.