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?

My parents do them your way OP also taught in Home Economics. My DC say they're the best eggs, I wouldn't know because I also cannot stand eggs.

However I do them a mixture of the other two methods, mix seasoned eggs, add melted butter and more to the pan and scramble. I think I learned my method from Delia's how to cook but it might have been adapted a bit.
She also introduced scrambled eggs with cottage cheese in which my DH adores.

I use butter, but not milk. I’ve had many compliments on my scrambled eggs.

My version: beaten eggs, seasoning, gently pushed around a warm frying pan with butter until they form soft curds, more sea salt and done.

DP: Heat the pan to searing temperature, batter the crap out of eggs until they're dry and crumbly. Add salt and pepper.

MIL: One egg between three, half a cup of skimmed milk, stick in the microwave for about five minutes on full power until vaguely resembling a solid lump, tip all liquid out onto the plate, top with scrap of rubbery, wet yellow stuff with white bits and wonder why nobody eats it.

Scramble the eggs with salt and pepper, melt a decent amount of butter, put the eggs in, cook on a lower heat than you'd think for longer, stirring regularly, remove from the heat before they are fully set. This gives you soft creamy eggs.
I grew up with your son's method and it's fine but the milk can make the eggs watery. I never microwave and never separate the white and yolk.

Whisk the eggs, add salt and leave them to stand for about 15 mins before adding to frying pan (with butter) and scrambling

As the legend went in my school she had been there absolutely forever. To the extent that one of her kids had been through the secondary school, got a teaching degree and came back to teach at the school. It wouldn't surprise me if she's still there shouting at students for curdling their cake batter when making a Victoria sponge.

Trying to pick my brains for more of her recipes but most of it would be what people would call 'plain, old fashioned cooking'

I do them your DHs' way

You just stir gently with a balloon whisk as it looks. Lovely and fluffy, never rubbery like they can be if beaten too much.

Your DH was almost there but needed more butter.

Never microwave - any microwave scrambled eggs I've had has managed to be both wet and dry at the same time. Yuk.

Crack eggs into a bowl.
Add a teaspoon of milk and a little butter.
Beat eggs with a fork until well combined/ all yellow.
Add a sprinkle of salt and a dash of pepper if you wish.
Melt butter on a pan on low to medium heat.
Pour beaten eggs onto pan.
Stir gently with a wooden spoon over low heat until the eggs are cooked.
The result is fluffy, creamy, scrambled eggs.

Whisk whites and yolks together
Melt a generous amount of butter in the pan
Add whisked eggs, stir until properly mixed with butter
Add pepper to taste, stir
Cook until desired consistency is achieved (I like them quite creamy), stirring regularly
Add salt to taste, stir
Serve

Adding milk just makes them soggy IMO

I'd say you are doing it wrong and your DH and DS are on the right track.

I hate this ‘right ‘ or ‘wrong’, you won’t believe the ‘proper’ way, you’ve been doing this wrong all you life bullshit. Cook eggs however you like them best. Why ask a bunch of strangers, please ftlogaatih make up your own mind

salty butter in a pan, heat until almost fully melted. Crack eggs directly in, balloon whisk constantly until still runny but not snotty. Heat off, in with another chunk of butter, one last whisk and pour onto a plate/toast.
Season to taste. No milk!!

Beat eggs together, add salt, pepper, any other seasoning, and a small splash of water. Cook slowly in melted butter.

I do the gordon Ramsay way
Eggs cracked straight into the pan and butter, cook

Here’s someone who agrees with you OP. I think she might be American https://athome.kimvallee.com/the-best-scrambled-eggs-recipe/

@HotCrossBunplease "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."

unfortunate the reason is horrific CSA images shared last night when only the unpaid night watch volunteers were on. See the thread in site stuff.

Milk helps keep the egg loose, otherwise there’s a danger of overcooking it. Makes the pan easier to clean too. Purists don’t like it, but they don’t have to do the washing up.

3 eggs, dollop of crème fraiche sometimes a nob of butter and seasoning. Microwave for a few mins stopping half way to beat so they are fluffy

Eggs whisked, no milk as it separates. Cooked in saucepan with melted butter to prevent sticking

Eggs whisked with salt, pepper and a tablespoon of mayo into melted butter in the pan, stirred with chopsticks until perfect.

In a hurry/can't be bothered - eggs cracked straight into a non-stick pan and whisked with the heat up pretty high. Season at table.

If I'm trying harder - eggs beaten in a bowl with a little cream/creme fraiche/etc., seasoning and fresh herbs. Cooked slowly in non-stick or enamel coated pan.

Team DH

There isn't a right way. The French way is to whisk the eggs and gently stir until barely set on a medium low heat in a pan with a good amount of butter. Google Gordon Ramsay's version or Jaques Pepin's.

I do a N American version whisking eggs with heavy cream, pouring into a buttered or oiled pan (evoo), then using a rubber spatula to push eggs into centre top to bottom and left to right. Let sit and push egg again from an X direction. I then put a little water in the pan, pop a lid on and steam for a minute.