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😂

@MasterBeth

What’s “all purpose seasoning”?

I am guessing it's Aromat by Knorr - I am not used to this but my friend from Ireland are and last time they visited they brought some over - they apply it to everything - a bit like you would salt and pepper.

Oh I love scrambled eggs!
I heat some butter in a non stick pan, add 3 eggs (Usually Clarence court) and mix slowly with a wooden spoon. Sometimes I add cream or crème Fraiche. Heat them until they’re almost ready then take off the heat and continue stirring until they’re ready, I like mine very runny. I season with salt and pepper, rarely add anything else but do love them with beans sometimes! Never add milk 🤢

I think the key to scrambled eggs is to stir continually, watch like a hawk and don't cook them all the way through. Cook them about 85% and then turn the heat off and let the residual heat in the pan cook the last bit, they should be creamy and wobbly rather than solid.

I make it Indian style so no milk and will let it set a bit before breaking it up into firm pieces.

No milk should ever be near a scrambled egg! 😂

2 Tablespoon of butter, melt it in a pan. Mix in 3 mixed eggs, no salt at this stage as it draws moisture. Out in medium heat, whisk on heat for 40 secs, take off for 40 secs and mix, back on heat and then off and your eggs are ready. Add salt and pepper at the end.

Give three or four eggs (depending on how many in doing it for) a fork - not too vigorously though. Add a knob of butter and splash of milk or cream, then white pepper, microwave for 30 seconds, take out and fork round, back in for 30 seconds and repeat, then 10s intervals until softly scrambled, add a drop more cream to fluff through, and serve. Yum.

Whisk eggs with a bit of salt and pepper, put in a pan with a bit of butter, cook on low heat whilst constantly whisking. When nearly cooked add a shit load of grated mature cheddar.
I like my eggs over done - I know some people think that’s crazy but I don’t care it’s how I like them
Serve on buttered toast, sometimes with avocado - delicious!

Oil in pan, super low heat, crack the eggs directly into the pan and swirl around until cooked. Add salt and pepper. Dairy free and involves no extra bowls!

@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.

This.

Anything else is an abomination

large free range eggs (2 if its just for myself) cracked into a bowl with slug of full fate milk, salt & pepper.

Heat a little butter in a pan and cook whilst continually mixing with a fork. Serve on crusty brown bread - not toast. Sometimes I add cherry tomatoes and avocado depends on how hungry I am

Knob of butter just at the end of cooking to stop in hardening any more

Butter
Eggs
Pan

Salt and pepper after cooking as salt toughens the egg otherwise

Three eggs in a jug, add salt and whisk. Heat pan, eggs in and then keep stirring with a wooden spoon until ready. Serve with some truffle oil drizzled over for a bit of luxury.

Scrambled in a jug , tiny splash of milk. Scramble on a low heat in an empty pan, when hot but still fairly wet, stir through a knob of butter THEN season with salt and cracked black pepper once it’s been spooned onto some buttered thick white toast

1. Crack eggs into Pyrex jug.
2. Stir vigorously with fork.
3. Shove in microwave until it suddenly shoots up in size.
4. Eat.

Not really a scrambled egg person to be honest, usually I bake eggs in the oven at home, or have poached eggs if eating out.

I've always done the basic 2 eggs, salt, pepper, butter in a hot pan thing.

However last week my DD(17) offered to make me scrambled eggs. She is a trainee chef. Omg I've been doing it wrong for 37 years 😂

She doesn't whisk the eggs first, just breaks them into a pan and stirs into the melted butter. It means you get a bit of yolk, a bit of white and a bit of mixed. Added a sprinkle of salt and black pepper, paprika and finely chopped chives. Absolutely delicious.

Double boiler (water boiling in pan, glass bowl over it)

Put frying pan on with a bit of oil start heating.

Whisk 2 eggs up with 2 teaspoons of ice-cold water and salt.

Cut up a knob of cold butter into tiny squares, mix into the eggs.

Add eggs to pan. Stir/scramble until done.

The butter cubes melt as cooking. Creates really lovely creamy eggs.

Based on this recipe - www.nytimes.com/2021/02/19/dining/perfect-scrambled-eggs.html

@MasterBeth

What’s “all purpose seasoning”?

@MasterBeth it's a West Indian seasoning. It's basically a mixture of different things such as pepper, garlic, chillies, scotch bonnet, thyme and so on. It's great

Thank you for all for the suggestions, loads of lovely spices to try:)

DH makes his with tarragon, which is a bit of an acquired taste but has grown on me over the course of a decade

We both do the same basic principle - pan on hob, hob on, knob of butter, whisked eggs in, dash of milk, salt, pepper, stir.

Turkish scrambled eggs are amazing!
I ate them for breakfast every day when I was there and couldn't get enough (all the food actually!)
www.seriouseats.com/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe

@MeatyRvita yeah, I overcook mine too. Or, as some friends have said “burnt” :) but I prefer them that way.

Eggs whisked with a generous glug of milk or cream, a large knob of butter, plenty of salt and pepper if you like it.

Into a cold pan - I use a saucepan - and then put it on a low/mid heat. Use a rubber spatula to scrape down from the sides and turn out onto toast when it’s only just set.

If you want to try a new egg recipe and branch out from scrambled - try shakshouka. It is divine. I personally poach my eggs separately though as I can do them brilliantly just not in the sauce!

Sometimes I go Greek and use olive oil and tomatoes , lots of black pepper. Yum.