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?

To add, I don't add milk anymore. Prefer the taste without.

Absolutely this

Although the milk is optional - I prefer without

🥚Exact same as your DD

Melt some butter in the pan
Beat the eggs with a tiny drop of milk
Scramble the eggs in the butter
Take them off the heat while the eggs are still slightly runny
Season at the table

Eggs, butter, milk, seasoning & whisk

Microwave for 1min
Whisk again

Microwave 30 seconds continue to a suitable consistency

Put on toast

I do mine in a non stick frying pan.
I always remember the scrambled eggs at primary school in the 70s! Perfectly smooth, obviously done in the oven, but not a lump in site and I can remember the taste 50 odd years on!
Many years ago, my mum suggested they may have used powdered egg. Having tried that at the time, no mum, they really didn't!!! 🤢
I'd love to know how they did it!

I've never heard of your way op, sounds quite lovely but a bit too much of a faff for me. I do them the same way as your DH.

My mum used to do them in the microwave when I was growing up and it was miserable. The first time I had scrambled eggs from a pan I was so surprised at how much nicer they were and I've never gone back.

Your daughter is correct and if you end up with liquid in the pan then you have either overcooked them or too much milk but i suspect it is the latter.

Whatever way, always remove the chalacer / ‘wiggly’ white bit

For normal scrambled eggs, I mix the whites and yolks together loosely with a fork, but don't beat. I don't add any milk and add a knob of butter only at the very last minute so it melts into the eggs.

I occasionally make special scrambled eggs, which have extra egg yolks and a dash of cream added (this tends to happen if I have made something like a pavlova and have spare yolks and cream to use up). Similarly, if I have any spare cream.

To make it perfect, I add smoked salmon when almost cooked (before the butter and any cream)!

The first thing I ever learned to cook was scrambled eggs! We eat them at least once a week here. I do:

Crack eggs in a bowl with a splash of milk, loads of black pepper, whisk with fork
Melt butter in pan, get toast ready to go
Eggs in pan, toast on
Stir over a low heat, when almost cooked add in a slice of turn up ham
Put on toast (I don’t butter), salt, then grate cheese over the top

(Alternatively cook off some chorizo in a separate pan, and top with that - this is often an evening meal if we’ve been out for lunch.)

Our cat used to absolutely race to the kitchen when she heard the eggs being cracked because she would get a bit of ham, and a bit of cheese set aside, and a bit of scrambled egg kept on the plate for her. I couldn’t make scrambled eggs for months after she was pts last year. We now have a little boy cat who doesn’t know the audio cues, but does get a bit of ham set aside.

Butter in pan, melted. A teaspoon is enough.

No milk. . Whisk in bowl, then add to pan without milk.

Whisk until the tiniest bit underdone, as it will finish cooking by the time you've plated it up. That way its cooled but not rubbery.

Eggs in pot, some mild, some salt, whisk (normally with a fork), stir until cooked. No slimy ‘just’ cooked eggs though

I have always used the DS version, but with a bit of butter melted in the pan. Full fat milk though. You have to watch they don't get overcooked or they go rubbery.

I wouldn't separate the eggs, no. That seems bizarre and too much effort.
I just use a non stick frying pan, whisk the eggs in a bowl, then add them with a knob of butter, on a low/medium heat and move with a spatula for a minute, add a splash of cream if I have it and a bit of salt and pepper. I like it soft but not sloppy.
I don't use milk usually as it doesn't really add much.

Put the egg into a saucepan with a small knob of butter and lots of pepper. Cook gently while stirring up.
Put on plate and hand to DH.
I can't stand egg...
nb. He doesn't complain.

Two eggs, splash of milk, bit of butter. Mix it in a jug, in the microwave for 2 mins. I hate eggs so couldn't tell you how they taste but DD loves them like that.

Beat together with a bit of milk and put in the microwave

Beat the eggs into submission with a fork, melt a bit of butter in a saucepan, put egg mix in saucepan over heat and stir until almost done, take off heat and keep stirring.
I don't add salt or pepper. Milk always separates so I don't add that either.

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.

This is correct

My go to scrambled eggs recipe which the whole family like is an Indian style one (Akoori)

Cracked eggs in a bowl with a bit of salt and pepper and stir/whisk
Grate some garlic
Chop some onions ideally red
De-seed some tomatoes and chop them
You can chop some red or green chilli's too (i don't though)

Butter in pan and then throw in garlic, onion and chilli

Bit of ground cumin, tumeric and garam masala

Add the tomatoes

Then once cooked throw in your bowl of eggs

Stir everything together until you're happy with how runny or firm you like you're scrambled eggs

Season accordingly if needed

Serve with chapati or similar

It's delicious!!

I like my scrambled eggs (and my omelettes) baveuse.

An egg can absorb a little less than half its own volume of liquid, so after I've cracked them I add a just under half an eggshell full of water (never milk) per egg to them. Pepper, salt, whisk until well mixed. Cook in a slightly buttered pan over low-medium heat. As they start to set add a lump of cold butter to cool the mix and stop it getting hard, keep stirring.

The only things I ever add to them are either smoked salmon or chopped fresh herbs (the perfect light meal in summer, with the first new potatoes).

Too much liquid produces horrid dry eggs accompanied by a watery run-off. Ugh.

Sgeg

I went and fixed scambled aggs and button mushrooms for breakfast and remembered the other important thing.

Never ever ever soak a scrambled egg pan. By the time it's cool you'll be able to scrape most of the egg off with a plastic or rubber spatula. If you have a non-stick pan you'll be able to get the egg off with a bit of paper towel. Water, hot or cold, sets it.