To ask how you make your scrambled eggs?

[maxbaby]

I use a couple drops of milk, all purpose seasoning and black pepper. Mix it all together and put it in a pan then onto scrambling. My mum also does the same and I absolutely love it but wondered what other people did so I could try out some new ways of making scrambled egg?

Bit of a boring topic so posted here for traffic😂

Melt butter
Add 3 eggs
Pinch salt
Ground black pepper
Parmesan cheese

Whisk together and then take off heat once they start to cook.
The heat of the pan will continue to cook them but not overcook.

Serve immediately when just done.

Wisk the eggs, add splash of milk, salt and turmeric.
Melt butter in the pan add the egg mixture and cook slowly while moving eggs around until they have the desired consistency!

also, there used to be a Portuguese cafe in Bayswater that did wonderful scrambled eggs on toast, with grated cheddar and shredded ham on top (cold). It was fab.

I just beat the eggs, pour them into an oiled frying pan & stir.

One egg, splash of milk, black pepper, mix in a microwaveable bowl and microwave in 30 second blasts until cooked (usually 2 or 3 x 30 seconds), stirring after every 30 second blast.

DH complained that he couldn't clean the pans when I make scrambled egg on the stove so I swapped to the microwave. Delicious and fluffy.

Scrambled eggs with cheese is evil

Ordinary scrambled eggs I crack the eggs into the pot, add some milk, salt and pepper and stir constantly until ready.

Christmas Day I put a glass bowl on top of a pan of simmering water (like when you melt chocolate for Krispie cakes) crack the eggs and use double cream instead of milk, some salt and pepper and stir until it all comes together, it takes a while but the result is THE most delicious scrambled eggs ever

2 large eggs with a glug of milk, whisked with black pepper, a sprinkle of turmeric and a shake of chives. Microwaved for 1m30s then beaten up with a chunk of butter.

If feeling fancy, serve on a brioche bun with mature cheddar.

I just add a bit of milk to the eggs whisk them together and then heat in a pan continually stirring ,untill scrambled ,add salt and pepper to taste after .

Anton Mosimann once told me (yes, he did - I'm not posh or anything but was sent on a jolly to The Dorchester, back in the 80s when I worked in local radio) that he adds a dash of Kikkoman (has to be Kikkoman, cos it's properly fermented) soy sauce to his eggs before scrambling. I've done it ever since - and it does add a lovely umami tang that you don't really notice unless you know it's there. Mix that into your eggs, heat a pan, add eggs (no butter at this stage), and - over a very low heat - stir until you begin to get curds, but the rest of the egg has become almost custard-like - if you do it too quickly you'll get liquid rather than creamy eggs around the curds. Continue to scramble until almost done to your liking, then add a dollop of butter, and stir in. White pepper (never black!) at the end.

I am incredibly fussy about my scrambled eggs - they have a certain taste when done this way that it's impossible to produce using any other method. I tend not to order scrambled eggs when not at home, 'cos they nearly always disappoint!

Just eggs with lots fresh black pepper

Now for the really important question which eggs do you use to make your scrambled eggs? I use Clarence Court eggs.

2 whole eggs plus 2 egg whites, whisk with salt and pepper. Cook in melted Butter with a splash of chilli oil, that’s it.

Melt butter, add lightly whisked eggs, s & p, cook slowly over a gently heat until almost ready then turn off. They'll finish cooking as you serve them.

Microwaved eggs are the work of the devil

I do all sorts.

Pure basic: eggs in a pan with melted butter.

Slightly spiced: as above, but mix in salt and pepper first.

Italian: mix in rosemary and thyme first. Can add cheese at end (Swiss complements this well)

Mexican: chilli powder, turmeric, and cumin. Sometimes make a ‘breakfast burrito’ with this fried with finely chopped potato and pepper in a wheat tortilla with unmelted cheddar sprinkled over.

‘Fancy’ (child’s name for it): salt plus finely chopped onion and pepper, with cheddar cheese at the end

‘Soft’: scramble together with cream cheese before cooking.

That’s all I can remember now. I love my scrambled eggs!

Heat frying pan til it’s very hot.
Add a lump of salted butter.
Add eggs and cook quickly - should be about 30 seconds if the pan is hot enough.
Add black pepper, bit of salt and dried chilli flakes, fresh coriander.. sometimes serve with homemade coriander and mint chutney.

Oh, I’ve also done the kikkoman one! No salt or other spices with that.

(Milk makes it taste bland, in my opinion)

@dotty81

My God I have to respond here as I feel hugely passionate about scrambled eggs ;-)

Melt a lot of butter in a frying pan.

Whisk the eggs with salt. Never pepper at this stage as it just produces really ugly grey looking scrambled eggs.

Never stop moving the egg around the pan while cooking it and cook it on a very low heat.

When it's hardened but still a bit runny turn off the heat as the heat of the pan will continue to cook it for a minute or so.

Then once it's served put on all the black pepper you like.

I do it this way also but minus the pepper.

Sometimes though on special occasions I’ll whisk the eggs and butter over a Bain Marie of water. It’s delicious.

No milk!!

Whisk the eggs with a little salt and leave for at least 15 mins for the salt to work its magic.
Then heat up a small frying pan with a little butter. Add a splash of milk to the eggs and re- whisk before adding to the pan and stirring it to scramble.

Beat the eggs, no seasonings at this stage, add to pan with a couple of cubes of butter, and cook gently over low-medium heat, stirring all the time. Just before they are done, stir in some creme fraiche (no more than 1tsp per egg) and salt. I tried the creme fraiche after seeing Gordon Ramsay do it (on TV, not in person!) and it’s an absolute game changer - adds the most beautiful creamy tang. I like to finish on the plate with pepper and a generous amount of grated cheese. Divine! Cooking low and slow and not adding extra liquids (cream, milk etc) till the end is key.

Big knob of butter in the pan with a splash of milk.
Whisk eggs and add grated cheddar and finely chopped scallions.

Pour in and maintain a low heat moving until lightly firm.

Turn off as they will continue to cook.

Splash of Worcester sauce and a grind of black pepper, pilled on heavily buttered toast.

Delicious.

We love eggs in this house.

Lots of butter, no milk, salt and pepper, and take off the hob before they are fully cooked as they will keep cooking in the pan. Love a sprinkling of chives if feeling fancy.

@Inextremis

I’ll really only eat scrambled eggs at home or when I’m camping and we have a one pan egg dish that is scrambled eggs with lots of additions.

I’m very funny about scrambled eggs as the result of a 4 month hospital stay as a little girl.