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 used to be able to make them lovely. These days they always stick to the pan :( I've tried low temperature, high temperature, medium, using butter first - doesn't seem to make any difference! I miss scrambled egg and I don't like the way DH makes them as much.

I will have to try that turning the heat off before the end trick.

If I'm feeling really queenly (tbf most days...) I separate whites and yolks, scramble whites as per OP and then when they have about ten seconds left I pop in the yolks and do a quick figure of 8 with a spoon in the pan. Means you get some lovely yummy marbled yolkyness.

Ooooh not in a microwave

Same as you, very low heat, and cheese half way through too. I like the idea of adding Greek yoghurt - what does that do?

I can’t get over all these people who mix in a bowl and then tip into the pan. Unnecessary washing up!

Lowest heat possible. Crack into pan and scramble in pan with wooden fork thingy. It will take far longer than you expect if you do them low enough but they will be delicious. If you cook too high the liquid separates and leaves them dry and rubbery.

We always add double cream when mixing the eggs as it makes them much softer and that's how our son likes it. Cook with butter in tiny non stick frying pan and stir with silicone spoon. Season with salt and pepper. Delicious!

How do you then put perfectly cooked eggs on to toast without making the toast go soggy??!!!! This happens to me every time and the sogginess makes me feel sick

How do you then put perfectly cooked eggs on to toast without making the toast go soggy??

quickly, very quickly. :o
and a thin layer of butter helps a little

Soggy scrambled egg toast is epic!

Use a crunchy bread like sourdough then it’ll not go soggy

But I thought sourdough was only for smashed avocado....

WOAH! Did nobody notice the previous poster who said she added 7fuckingUP to her scrambled eggs?!!!

My DH makes them in the microwave, it's rank. Dry and over cooked.

I do them super fast in a very hot pan with butter. Take less than 30 seconds, chuck the egg in, whisk it fast then take off the heat before it's cooked. I like them soft and creamy, and preferably on a toasted muffin.

BertieBotts If you're getting those results using the same pan, its the pan. The coating is no longer perfect.

I bought one of those diamond coated pans, and its so slick you hardly need to use any oil at all.

Scrambled eggs need tobasco. Owt else is an abomination

Eggs, milk, butter, salt, pepper, handful of spinach cooked in then saucepan and heaped onto seeded toast (and some tomato sauce to dip in!!)

Eggs, butter, salt and freshly ground black pepper. Beat the eggs with the salt and pepper, melt the butter in a non-stick pan, add the egg mixture and cook very gently in a non-stick saucepan, stirring with a wooden spoon. I never heat until the eggs are dry, but always stop cooking when they are still moist and creamy. Never would I add any milk or cream.

I sometimes add Philadelphia cheese once eggs are on their way, black pepper yum

break eggs into non stick pan. break yolk. leave to cook a little, stir, a bit. I like to see yellow and white bits so they are really only slightly scrambled.

Break eggs (usually 3) into Pyrex bowl, add salt and pepper, whisk together, add dash of cream and knob of butter and stir. Microwave for a minute, stir vigorously, then microwave in 30 second bursts stirring each time it stops until nearly done, then in 10s bursts, when still a little underdone but not far off remove from microwave, add a bit more cream and stir, then serve. Heaven on a plate.

The same as you op, plus I add a splash of milk.

beat eggs in jug (not whisk as makes them to homogenous for me) with small amount of milk and s&p. Butter in nonstick pan, when melted add eggs and stir. Medium heat otherwise they take forever and I've not found slow cooking helps.
I like soggy toast. Buttered toast with scrambled egg on top that has gone a bit soggy is fine. Hate cold toast though. It has to be buttered when hot and done at the last minute.

Just a dash, QueenArse . Don't knock it til you've tried it.

Whisked eggs, non stick pan. That’s it. Adding milk / cream you’re just adding extra moisture which makes them wet and soggy as the moisture separates during cooking ... bork. Low heat and keep stirring until cooked

But how did you come upon this idea fair?
Did you accidentally spill a bit of your drink in the pan and think ‘bugger it, I cannot be arsed making more and we’re out of eggs’ or did someone tell you to add this exotic extra to ones oeufs?

My mind is all a quiver