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?

Nice to fnd other stringy-bit haters. I thought I was over-sensitive and fussy.

Similar to the OP, only I turn the heat right down once I've put the eggs into the melted butter and then only stir occasionally (so they take a long time to make). Just before the end I switch the heat off, season and add some cream (if I have any) and stir it through, using the residual heat to finish off the cooking. This makes lovely creamy, curd like scrambled eggs.

This is as per a Roux brothers recipe.

Ds is 17 and I've taught him this technique: it's the only thing he can make - which he thinks sets him up well for going off to Uni in the autumn

Personally I hate microwaved scrambled eggs - I think they're either too rubbery or too watery (dh has learnt that he has to make them the "slow" way for me or leave me to make them ) .

I am another who turned my nose up at microwave scrambled egg. But I’ve perfected the technique now and think they are superior to those made in a pan. The key is short bursts, low power and keep beating.

Eggs, splash of milk, pinch of salt. Mix with fork, then in the pan.

Similar to you OP, except I 'whisk' with a fork and don't add any salt. Timing and consistency is a bit hit and miss - basically, whenever the toast is ready or I've noticed that it's starting to get a bit firm (so I'm not really sure that I have a scrambled eggs 'style'!)

If I've got any veg that I need to use up (e.g. peppers, tomatoes, onion), I'll just chop them up and throw them in the pan.

Another who is a fan of the microwave - complete bonus that it saves washing up.
ds has just introduced me to the concept of sneaking a bit of grated cheese in for the last burst in the microwave - rather yummy

Eggs make me a bit squeamish so I'm definitely team rubbery!

I tend to stir fry some spinach, portobello mushrooms, onions, peppers, pesto, red chillis and then scramble the eggs and add some feta or cheddar. It's sort of like a big scrambledegg/frittata/omelette but it tastes lushz

That was meant to be "lush." not some wanky street way of saying luscious!!

In our household I am the scrambled egg Queen (although ds is getting close), while dh is the poached eggs Maestro. His trick is cracking them individually into ramekins and then using the ramekin to slide them gently into barely boiling water.

I add a dash of cream and a pinch of chilli flakes to mine.

We have a variety of ways depending on our mood.

1. Super quick - spray a bowl with sunflower oil, whisk up eggs in the bowl with a fork, add pepper, microwave for 1 min, whisk up again, microwave for 30 seconds a time (whisking up each time) until solid with a little liquid in the middle, then whisk up again and serve (adding salt to taste)

2. The standard way - Whisk up the eggs in a bowl with a fork, and add pepper and a splash of milk. Melt a knob of butter in the pan, and toast the milk solids slightly. Add the eggs to the pan, and stir until cooked to taste - slightly sloppy but mostly set. Add salt to taste

3. The posh way - whisk up eggs in a metal bowl with a balloon whisk. Hold the metal bowl with a tea towel or glove over a pan of boiling water, and whisk well, until a custardy mixture forms with little curds. Once the mixture is very thick, then season with salt and pepper, and serve with a drizzle of beurre noisette.

Cook in butter, low heat, slow as you can. No milk or cream. Cook most of the egg, then add the last one as rest appears to be almost ready. This keeps it soft and no chance of rubberiness. Season. Bit of smoked salmon stirred through right at the end is also good.

I used to hate scrambled eggs until I experimented with cooking them myself!

I recently tweaked how I make them and DD says they are the best scrambled eggs ever
I use a non stick frying pan
Whisk eggs with a fork
Melt a good blob of butter
Turn heat down and pour in eggs
Leaves completely for a few minutes then gently break up,
I turn off the heat before they are completely cooked as by the time you butter toast, serve up and get to eating they are just the right amount of cooked!

coconut oil in pan. mix with almond milk and egg I add seasoning to the coconut oil before putting in mixture. some times add onion

Crack eggs straight into small pan.
Stir round with a wooden spoon.
Serve.

I coat the saucepan with a generous amount of melted butter and add eggs with water added for volume, and salt. Just stir lightly with a fork rather than a whisk.

Like them well cooked, dry, and buttery and salty tasting. Always on buttered toast.

Butter and whisked eggs with salt and pepper should go into a cold pan together. That’s the secret in our house! Yum.

Melt a big knob of butter in the frying pan. Mix eggs, double cream, salt, pepper

Pour into pan and keep stir gently until they're scrambled but still quite wet.

I hate scrambled eggs that are made without any cream/milk. I know it's the purists way, but it ain't my way.

Bowl with egg, milk (or cream if I have some!) bit of butter and grated cheese. Whisk it all together and microwave. Stopping every 30 secs or so to muddle it all up.

Eggs and plenty of butter into a cold pan. Medium-high heat, stir continuously with a wooden spoon until just starting to scramble. Remove from heat and add salt and pepper. Serve on buttered seeded toast.
Putting in salt at the beginning can draw fluid out and make them watery (so says Gordon Ramsey). Keeping them on the heat until they’re fully scrambled overcooks them as they continue to cook in their residual heat.

Non stick pan
Balloon whisk
Beat eggs,bit butter,milk,salt
As beginning to emulsifiy take off heat
Serve with buttered sourdough
Splash of tobasco sauce on top

Pretty much the same as chichuri - eggs and a big dollop of butter in cold pan, medium heat, stir with a wooden spoon, take off the heat when still a bit runny, add salt, serve on buttered brown toast.

milk (cream if indulging) butter eggs salt. throw all in a saucepan over a medium high heat and mix briskly with a wooden spoon. dm likes dry scrambled eggs (she tends to do them in the microwave) but i like mines more wet if that makes sense.

I do them in much the same way as you but season afterwards. I used to do them in the microwave, and didn't realise until I was at uni you could make them on the hob

DP is Jamaican and sometimes does a version cooked very slowly with water and coconut oil with chopped up veg. I also sometimes add in shredded spinach or kale to DDs and stir in tinned salmon at the end.

I'm with Tricky and put them through a sieve first - picked that up from the Pioneer Woman. Makes them lovely and creamy.