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😂

I sometimes put in some mixed herbs

@MrsPelligrinoPetrichor

Butter, whisk eggs with salt and pepper and scramble, no milk EVER.

This. Milk in scrambled eggs makes them foul and skanky in my humble opinion. Especially when not made properly slowly and then they separate - blurghhhhhh.

I'm with @dotty81 and I do make fantastic scrambled eggs. Butter, not milk. Key is to take off the heat before completely cooked (to the level of your preference but soft and creamy is mine, never over cooked) as the heat from the pan will continue to cook the eggs. I also use a special wooden fork that I have no idea where got it from but it's the perfect implement for scrambled eggs.

Noooo milk, never!! Just melt butter til it's nearly bubbling, chuck in lightly beaten, salted eggs. Keep moving over a med heat, tip out when just done. Takes about a minute. Yummy

big dollop of butter melted, then eggs whisked in frying pan. Low heat.
Simple.
I never add anything else, but insist on salted butter to fry.

@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.

Very, very similar to this, but I grind on salt and pepper when it's on the plate. I use a small non-stick frying pan. Agree completely about the lots of butter. I never, ever add milk or cream. Serve on or with hot buttered toast. Don't have it that often as it's a lot of butter, but what a great treat it is once in a way!

I have scrambled eggs nearly every day, but always simple. Melt a knob of butter in the small frying pan. Whisk eggs in a bowl,,,no milk! Pour in. When the bottom starts to set, I mix around with a spatula. Have them on their own or on toast with a sprinkle of sea salt.

Sometimes if I have some cream left over I add it, but that's rare.

Tons of butter, low heat in frying stirring almost constantly. Very nice with a few finely chopped chives IMO.

No milk and no microwave!

Xmas breakfast of choice with smoked salmon.

Fantastic with a bit of artichoke truffle pesto (Belazu).

Hubby chops some ham up very very small, mixes it in with the scrambled eggs mixture plus some ground black pepper, then he stirs it gently as he scrambles it. He keeps it quite wet. It’s his signature dish, I love it, don’t know why but I can’t make it as well as he does, but then again that’s a bonus for me not cooking it. Lol

I put in parsley and a grating of nutmeg.

Knob of butter in the frying pan, add the eggs, small splash of milk, parsley, nutmeg, cook gently until soft and glossy. Then add salt and ground pepper as preferred.

Melt a generous lump of butter.

Whisk eggs.

Chuck eggs in and scramble gently over low heat.

Add salt when they're cooked.

Oh and use a wooden spoon/spatula!

What’s “all purpose seasoning”?

@Inextremis

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!

I'm going to try this though as it's piqued my curiosity.

Fresh as possible best quality free range/organic eggs. beat eggs, melt butter very quickly scramble approx 45 seconds per egg
Serve with lots black pepper ..eat on warm toast that has more butter on it:) soft and lovely

As per Elizabeth David ..no milk as makes it tougher...

have used olive oil for vegan and its ok .....but simple and fast is the most important

No milk! My mum always put a bit of milk but I read a chef somewhere saying no milk as it actually dries them out (?).

I melt butter, whisk the eggs up, cook them on low heat stirring lots. Sometimes add more butter into it as it's cooking. Turn heat off when it's 3/4 cooked as it keeps cooking. Salt and pepper on the plate.

A splash of soya ( or any other) milk, knob of butter, black pepper and 2 or 3 eggs whisked, put in the microwave on high for 20 second bursts whisking in between, when there is just a layer of liquid on the top mix and leave for a minute until you serve. Always creamy and never fails.

Add large knob of butter, crack eggs, turn on heat melt butter and cook eggs at same time until almost set, take off heat (stir from start to finish )

No milk it makes them watery

Get husband to do it.

Look at him with disgust and hold my breath while telling him to get the fuck away from me with egg stink.

They look and taste like an omelette done in the microwave,also ruin the dishes. Little butter and milk in pan,heated,add beaten eggs, little black milled pepper

@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.

Grey scrambled eggs is the reason I have white pepper in the cupboard. I make like this too, if they're microwaved I find they have a poor texture.

My seasoning for Scrambled eggs is Tomato Sauce 😂😂

@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.

You will get softer, more lush scrambled eggs by holding back the salt until the eggs have properly come together.

Try it and let me know what you think....🥚

Small non stick frypan. Much easier to mix than a saucepan
Melt butter.
Add whisked eggs.
Cook stirring all the time at setting 5 induction hob (if max is 9)
Take off the heat when barely set but still wet looking.
Never cook to dryness.
Serve on lavishly buttered toast.
Everyone adds their own seasoning at table.