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?

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

Wick water out to where? Moisture in the egg is already out in the open. It evaporates fast or slow depending on how high you have the heat on. Where do you think salt takes the water to?

Melt butter in pan. Break in eggs and cook slowly until they begin to set, then stir. Add pepper at the end and perhaps some smoked salmon.

Wait what 7up?
I whisk with pepper, cream, grated cheese and cook slowly in melted butter add salt near end and remove from heat.

Put toast in toaster.

Beat 3 eggs, add a bit of milk if I feel like it, put in microwave on high power for 30 seconds, beat, 30 seconds, beat, repeat until nearly done. Let stand.

Toast pops, slap on loads of butter.

Put yummy soft egg on toast. Eat.

Eggs in the microwave takes no longer than the toast takes to brown, and the best bit - No washing up frying pan with glued on egg. I never ate scrambled egg before I learned to do it in the microwave as it was too much hassle to clean the pan. Now there's no stuck on egg to scrape off and the jug just pops in the dishwasher

Same as you OP. No bloody milk - that just makes scrambled egg wee. And who wants 'fluffy' eggs? I want them creamy.

And in a non stick milk pan. Not the microwave. That is gross. You just end up with bits of bouncy over cooked lumps.

I never ever make scrambled eggs. They could never be as delicious as the ones my mum, and only my mum, can make. In the microwave, stopping and starting every few seconds, whisking all that love in with a fork.

So delectable. Tastes like heaven.

Creamy eggs for me and my method is to beat them to death with my magic whisk*, add a little salt and fresh ground black pepper, melt butter in non-stick pan, cook slowly while stirring.

Sometimes add bits of smoked salmon or smoked ham right at the end.

*its business end is like a sort of conical spring and it is definitely magic

I’ve done some google research & stand corrected to my prior long held view - apparently salting well ahead of cooking time and can in fact lead to more tender scrambled eggs.

Salting at the time of cooking though doesn’t seem to make much of a difference either way from what I read.

I don’t generally hang around once I’ve scrambled and fluffed them in the mixer so maybe I will give it a go next time and see!