Best Scrambled Eggs?

[Chexton]

We have an ongoing argument in our house about scrambled eggs (clearly lighthearted!)

I have recently had a major operation and in recovery have been told I need to (temporarily) eat more eggs, add more salt and more fat to my diet-happy days!

My new favourite meal is toasted bagel, layered with butter, cream cheese and then a sprinkling of sea salt. Topped with very soft scrambled eggs with crème fraiche.

Now often my DH will join me but thinks I’m absolutely mad for having my eggs so soft (they are slightly runny still but mostly hold their shape) and refuses to eat them with me and insists I finish his in the pan so they are cooked through (and in my opinion, white and rubbery!).

So, how do you like your scrambled eggs and can anyone give me other indulgent ways to eat it?

Photo from internet but pretty near how soft I like them

Absolutely soft and creamy! (But never add milk!!!) Some finely grated parmesan and chopped chives and cooked in plenty of butter.

Not quite scrambled but I like boiled eggs, chopped and mixed with cottage cheese and a quarter or half teaspoon of mayonnaise.

I do my scrambled eggs in the microwave (I know!) sometimes aith dash of milk if I want to keep thek soft.

Cooked in butter very slowly until they just hold their shape. A few snips of chives. Done.

My new favourite meal is toasted bagel, layered with butter, cream cheese and then a sprinkling of sea salt. Topped with very soft scrambled eggs with crème fraiche.
But I'm with you on the soft-set eggs but where is the black pepper?

Ohhh adding chives sounds lovely. I think I have some in the fridge left over from a leek and potato soup…

I know this is upsetting to read but I don’t like black pepper….sorry!

Soft scrambled is the way to go I like mine like this with plenty of cracked black pepper on

WOT!?
I might switch my allegiances to your DH.
Links arms in solidarity with new bff MondeoFan

Im with your husband, I eat my scrambled eggs like rubber! Cooked with plenty of butter though. Also with black pepper and fresh chives

Add water not milk. Makes them fluffy.

Exactly this ☝

Cooked fully with black pepper and a touch of mild curry powder.

Just eggs, very lightly scrambled so they are still soft; no milk, cheese or butter added, a twist of S&P and that's it

Oo yes this 👌🏼

Heat a dry pan to hot, crack two eggs into pan whole. Swirl around with a spatula, nothing else, no butter, milk etc. Take off heat just before "doneness" to your taste, which for me is soft and fluffy. Stir in grated mature cheddar. Plop onto toast with real butter and enjoy.

I always add a splash of milk as I think it makes them softer when cooked. At least four other posters disagree with this method but I wouldn’t make them without milk now.

Very like yours. Very softly scrambled in butter, but no cream / creme / milk etc added - if you cook them gently enough they’re creamy by themselves.
I take them off the heat while they’re still undercooked and stir to allow the residual heat to finish them off to perfection.

I like stirring fresh chopped herbs through once they’re cooked, and grinding a little salt (and pepper!) over. I think it’s better to add the extras at the end once cooked rather than during. Maybe chopped cherry tomatoes or some avocado on the toast at the same time.
(I mostly like them with toast and marmite though!)

It’s easy enough to leave half in the pan and let someone else overcook them if they want! But I prefer it my way.

I can’t stand snotty eggs. My DH’s scrambled eggs look like something somebody has coughed up. They have to be firm for me.

I love scrambled eggs, I’m probably cooking mine just a little more than you but still soft. If I want plain I’ll cook them low and slow in lots of butter. I often add chilli crisp on top. Yum.
But one of my favourite things is miso scrambled eggs. Marion grasby has a great recipe.

I always add milk. Why is it not a good idea?

I cook mine in the microwave

very soft here too. with a big knob of butter stirred in while cooking. yum.

Was taught at school, water for omelettes, milk for scrambled. I use neither.
I like my eggs well done, no hint of revolting sloppyness. In the same vein I don't like runny egg yolk. Hate chives too and the fashion for snipping them over everything at the moment, I'm tasting them all day. They are nice in the garden though.

Just dry. Cooked with butter. Lots of black pepper. Served on toast with a smear of Marmite.

Ok for those adding milk or water, I’ve had a quick search and according to google adding milk to scrambled eggs is defo frowned upon by chefs. Milk is around 90% water, so as the egg proteins heat up and contract, they squeeze all that extra liquid right back out and often end up with a puddle of water on the plate, or end up overcooking them.
Apparently you want them really rich and creamy, it's better to skip the milk altogether and whisk in cold butter while cooking, or stir in a small dollop of crème fraîche right at the end instead.

But each to their own and whatever works for you I say!