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?

Eggs, salt, pepper and a dollop of mayonnaise. Cook in stainless steel pan over low heat, stirring frequently with a spoon. I don't like non-stick because I scrape the egg off the bottom as I stir to minimise the washing up and will end up scraping the non-stick coating off the pan.

I attempt to make an omlette. It goes wrong and I get angry with the fork. Hey presto! Every bloody time.....

I like a bit of wholegrain mustard through mine.

Queen I had heard somewhere along the line that a dash of fizzy water works well for fluffiness. I didn't have any fizzy water . Maybe because of the 7up and maybe in spite of it, they were better than my usual scrambled eggs, so I make them that way all the time now.

I'm going to make whitxhs bread tomorrow thanks to this thread

Thank you

2 eggs, 2 oz milk, mix, 2 mins in microwave, mix again then 2 more mins in microwave.
This is how I do them for the kids.

I whack eggs, butter, milk and cheese into a pan. And stir it up as it cooks. A little pepper if I remember. Surprised at the lack of cheese from pps!

Melt butter in a pan, crack eggs directly in to the pan (I’m too lazy to whisk them in a jug first & adds more washing up) mix them up in the pan and add a splash of milk, salt and pepper.

NO BUTTER? What sort of sad, parsimonious egg is that? Scrambled eggs demand butter and plenty of it. I cook it slowly, in a non-stick pan with aforementioned butter. Stir with a spatula until soft and creamy, add seasoning at the end. I like it to be slumpy in texture rather than a fluffy pile.

Also, NEVER milk or cream. It makes the eggs separate and does nothing for the flavour.

I cannot even discuss microwaved eggs.

I do approve of a bit of cheese stirred in at the end though.

Microwave, big dollop of butter and boursin garlic and herbs stirred in at the end with salt and pepper.

I confess to using the stand mixer with the whisk attachment for fluffiness and laziness.... frothy eggs, maybe a dash of milk, or beer (for omelettes), or water, or almond milk. Butter or ghee, Non stick pan, high heat, turn it straight off for 3 eggs or less. Leave till set-ish, Gentle scrape, set- and salt and pepper and maybe garlic granules or herbs after.

Lots of butter in non stick pan. Gentle heat. Whisk eggs in bowl and add. Cook as low as you can until creamy. Serve on whole meal toast with salt pepper and grated truffle.

Microwaved eggs are the work of the devil.

I used to make them with butter but I actually now prefer them cooked with a tiny bit of oil, cracked in the pan, fried for a bit, then lightly scrambled so you get white and yellow bits.
Then salt and pepper and whatever else. A bit Mexican-y

"if you put the salt in too early it sucks out all the moisture."

How? Where to?

Salt dissolves in water. It can't magick water away.

Beat eggs in bowl. Melt butter in non-stick pan until foaming. Chuck in eggs & stir like mad until cooked to liking. I like mine well done. Season with salt & lots of pepper.

Crack eggs in pan, add a bit of salt, stir with a spoon over a low heat, adding a bit of butter at the end. Serve on marmite toast with parmesan shavings. And it can't be overcooked and dry.

My life is complete. I followed an earlier post today and added Greek yoghurt. Amazing. Made them for DH an hour later, raving in an evangelical fashion at him.

@cotedazur it definitely does wick out the water and make them dry.

Salt is used cure meat for example. It draws water out to do so- it definitely shouldn’t be added to eggs too early for the same reason. It makes a huge difference when it’s added!

@cotedazur I assume through osmosis. From personal experience it DEFINITELY makes a difference.

Another 'no extra liquid' here! My cookery teacher (758 years ago...or thereabouts!) taught us 'gals' that. She was very precise. And we never argued! More recently, in the modern world, we have google which a quick search of 'should you add milk to scrambled eggs' brings up a zillion sites telling you NO!!! DON'T DO IT 😂 www.google.co.uk/amp/s/www.prevention.com/food/scrambled-egg-mistakes%3famp

Can I ask everyone who adds salt, do you use unsalted butter then? Because I never add salt because the butter I use is already salted.

Coconut oil in the pan, whisk up 3 eggs with a generous amount of chilli and herbs (I use a spice mix for Pasta arabiatta) and a tablespoon of turmeric, salt and pepper.

Add to pan stirring all the time, take off heat before fully cooked then plonk on toast.

My weekend breakfast treat - lifts the eggs to a whole new level

Salt draws water out of cells with osmosis during the curing of meat and inhibits growth of bacteria.

No osmosis happens during the 30 seconds or so that it takes to cook scrambled eggs and there's no cell in a broken egg to draw water out of with osmosis anyway.