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

I always use milk but im definitely going to try without next time

I love scrambled eggs!

My favourite have cherry tomatoes mixed in and then topped with some feta cheese. Absolutely delicious. Ideally served on a slice of Jason's sourdough toast

Crack and lightly whisked eggs, just enough to break up the yolk and mix with white. Pour through a sieve. Season and a small splash of cream or full fat milk.

Add a large knob of butter to pan, gentle scramble eggs until soft curds. Eat.

No I’m team DH on the texture I’m afraid I have a literal screaming horror of snotty eggs after an illness. <4 in a Bed gives me Nightmares!> However I add some bouillon paste the butter in a hot skillet then grate in some cheese and toss in some garlic chives. Sometimes if feeling decadent a splash of cream (Dd2 loves this or a tsp of cream cheese)

I was with you until you said you don’t like black pepper 🤦🏽‍♀️
Apart from that your husband is a heathen, are you sure he is able to look after you? 😱 🤣

Yeah, it's the opposite at ours, I love fluffy scrambled eggs (but still soft) and DH prefers the French style creamy scrambled eggs.

I think scrambled eggs should be like soft, creamy, yellow curds and not resemble porridge.

So pleased to find my fellow scramblers!

I was heavily reprimanded by a mansplainer who reckoned he was a "macro-chef for Sting" (!) for NOT putting milk in to my eggs - also for whisking them all in one direction. He sloshed in a load of milk, stirred them into a frenzy both ways and also "cooked them through" which meant they were rubbery and looked like pumice.

I feel so vindicated for being utterly horrified.

DH and DS1 would love your scrambled eggs. I prefer mine made with almost no fat - sometimes just with a splash of milk, and well cooked. Not lice those rubbery slbs you get in hotel buffet breakfasts but not runny - that turns my stomach.

I usually make tyhem with not much fat then add melted butter and cream to everyone else's eggs while letting mine cook, without fat, for a bit longer.

Gently scrambled, still soft. Cooked in butter
favourite ever is to use one egg, and two egg yolks, but it’s so wasteful I rarely do it.
Plenty of salt and black pepper after.

I prefer them very soft; my DS complains mine are under cooked. Hate rubbery scrambled eggs.I add milk and top with black pepper.

I do it the way Gordon Ramsay showed recently. Put the eggs straight into the cold pan without whisking first then just stir gently - taking the pan on and off the heat. It's slow but they're amazingly soft and you just add salt/pepper right at the end.

https://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/

I like mine a similar consistency to yours OP, cooked with a knob of butter. I also add some crème fraîche to make them creamy. The only difference with mine is that I buy golden yolk eggs, so they are dark yellow and don't look so washed out.

I never add milk or water. Maybe spring onion or chive, finely chopped. Salt and pepper, lots of butter.

I cook them in a frying pan, very slowly. Butter melted, then turn the heat right down before adding the beaten eggs. Stir constantly with a rubber spatula. The most important thing is, the slower they cook, the nicer they are. If they cook too fast it's more like a broken up omelette with no filling - no good at all!

Low and slow, with a bit of butter to grease the pan and then a blob of creme fraiche, chives, flaky salt and black pepper at the end, preferably!
Can also recommend doing them low and slow in a blob of crispy chilli oil!
They need to be a bit solid but not too much, cant stand them runny!

Yes same as you must be soft . Under done to loads of people but I can't eat them dry ! Ewww no ! Definitely soft .

Quite well done, lashings of salt and pepper, served on a round of toast cut from a fresh bloomer loaf (toasted under the grill, never the toaster, it’s a much superior toast).
Dont mind the milk or not.
maybe a little grated cheese on top.

I like my scrambled eggs still slightly runny. Get them out of pan quickly before the heat from pan sets them. I have just butter, 2 large eggs and a pinch of salt. DH makes them just how I like them so he always makes them for me.

Soft, creamy and just holding their shape.

I do them that way, if you see any of his videos it’s full of people saying they’re under cooked but they’re perfect to me

Ok I’ve clearly found my people!

Ive noted several additions I must now try:
-one egg and two egg yolks…sounds heavenly!
-feta crumbled on top…amazing!
-marmite or bovril underneath… nice and salty base! Yum!
-miso scrambled eggs… I’m now looking this up!
-cold pan and cold butter… this sounds like it shouldn’t work but I’ll try it!
-grated Parmesan or some kind of cheese…indulgent and scrumptious sounding
-Bouillon in the butter… this surely makes it more unctuous?

I already do low and very slow and on and off the heat so I also feel vindicated by those who swear by it!

Ive seen cream mentioned a few times but I worry it will have the same effect as milk. I have some double cream though so tomorrow I think I’ll try that as I’ve run out of crème fraiche !

And sincere apologies to those I’ve offended with my dislike for pepper!

Me too. I had no idea that people didn’t add milk!

You can freeze egg whites and use them to make meringue at a later date. That way you can have all the yolks you want in your scrambled eggs!

We have the same argument. DH cooks them until they are so dry.

YABU if you use anything other than eggs and butter for the scrambled eggs themselves. People who add milk do this as result of that being a recipe passed down (or not knowing better) - my grandparents used to do this in the old days and said it was to pad it out because butter was expensive when they were growing up. It’s a bit like eating Tuna instead of Salmon.

I prefer them firmer than you and mine have to be better mixed than yours appear (I use a mixer) to ensure consistency - no bits of white showing.

They look perfect to me