How do you cook your scrambled eggs?

[AngeloMysterioso]

Everybody seems to do it differently!

Me I keep it simple- whisk eggs in jug, melt butter in saucepan, stir in eggs, keep stirring until scrambled but still creamy, add salt and pepper, dish up. Yum.

Anyone care to offer their style?

I like it bouncy as well.

Microwave.

How can you cook eggs in a microwave,? Sounds revolting. I add a sash of milk and sometimes a little grated cheese

Melt butter in the pan. Break eggs into pan and add a splash of milk. Pop the yolks and give the whole thing a good stir. Keep stirring until cooked and then add salt and pepper.

I also make what we call "scrambled omelette" - scrambled eggs cooked with onion and sausage stirred in and cheese melted over the top.

I whisk the eggs well then run them through a sieve as I can't stand finding one of those little stringy bits that hold the yolk in place. Then just plenty of butter , pepper and salt in a pan, not the microwave.

I do mine in the microwave. 3 eggs,a splash of milk,in a Pyrex jug. I think they are even nicer done in the microwave than in a pan,but the secret is that you must give it a good stir after 1.5 minutes,give it another minute,another good stir,then half a minute,then done. Nice and soft and fluffy.

@brownelephant chives is a great shout may have to try that next time, thanks

TrickyD. I'm the same! I hate those gristly,stringy bits. But I dig them out with a teaspoon rather than sieving.

Crack eggs into non-stick frying pan, silicone spatula, stir. Add cheese, dash milk, s&p along the way.

I like them creamy not bouncy. Bouncy is over cooked to me. I cook them as slowly as possible for maximum creaminess, even though I’m normally impatient. Best served with marmite and plenty of butter on granary toast.

tricky
That’s genius! I hate the little smeggy bit! Bluegh

DP makes them as a labour of love - on a very low heat and whisky constantly - takes like 15 minutes, the end result is good...

But I just whisk mine up with a fork, stick it in a saucepan and stir continuously with the wooden spoon on a high ish heat..: done in minutes

Exactly same as you op, I can’t bring myself to cook them in a microwave

Butter. Lots of it. And no whisking, crack the eggs straight into the pan and stir/fold gently over a very low heat. I like really creamy eggs with hardly any curds. Salt and pepper and maybe some chopped parsley when they’re done.

I crack the eggs directly into the biggest non stick frying pan I have and then heat through gently with some salt, pulling the eggs from the pan with a silicone spatula. I finish them with pepper at the end.

I make them in the microwave, just eggs (free range, corn fed) beat with a fork, microwave on high, removing and breaking up curds with a fork regularly. Remove from microwave when not quite done (I like them very, very soft anyway) and leave in bowl for about 30 seconds to finish cooking. Serve and add salt and pepper.

They are really good, I'm a bit of a scrambled egg snob and have tried several methods and IMO this gives the best result. My DD will only eat my scrambled eggs, DH's aren't as good apparently (he's better at boiled eggs though).

I read recently that you shouldn't add milk but water. I was but gave it a go. Tiny bit of water with eggs only. Salt and pepper. Creamiest best scrambled eggs ever! Never going back!

Pyrex bowl. Mix three eggs, a decent knob of butter and heat in microwave a minute at a time. Mash lumps as they appear and stir in more butter. Do them slowly and stop as soon as they appear creamy. Season after cooking as salt will toughen the eggs.
Let them finish to perfection in their own heat.

Splash of milk and butter in saucepan then add beaten eggs and stir. Remove from heat before finished to stay creamy.

Saucepan- beaten eggs, butter, milk (although if I have any, double cream 🤤), sometimes a bit of ham too. Salt and pepper after. Best on toast with loads of butter!

Of course I'm going to have to make some now!

We are a big family so doing scrambled eggs in a hot pan is too risky. I use the 2 fat ladies method with a bowl over a pan of simmering water. 1tsp of cold water per egg. beaten really well to break up the white and seasoned. Whisk every 30 secs/1 minute but basically leave alone: they seem to stay at the perfect 'just done' point and don't tip over into rubbery bits for ages.

Controversial: I don't I hate scrambled eggs 😷. Worst way to eat eggs imo, my fave is poached.

Nuke in mug with milk and butter in the time it takes granary to toast. Apply butter and eggs to toast, grind of pepper. Meal served in 2 min.

Butter, eggs, salt and pepper.

Very very slowly...

A tiny amount of cream at the end if I have any in the fridge which is rarely.

I cook them so they are quite runny. I hate them overdone and dry. Never use milk.

Microwave. Beat eggs, then add milk and stir in, then add butter. The trick is to slightly undercook them, so that when you take them out and they keep on cooking, they end up perfect.

The only time I ever do them in a pan is if I am on holiday.

Prefer poached eggs in the microwave though, just drop an egg into boiling water and microwave for a few seconds. Always pierce the yolk though or it will explode.

Oh! Also I always take mine off heat just before they're "done" because my dad always tells me eggs keep cooking for a bit after and I'm team creamy so would hate bouncy solid eggs!