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

The Guardian used to have a series on ‘how to make…’ and they test various chefs recipes and then take the best elements of all to make the perfect recipe.

They go with crack eggs directly into a cold pan and then add butter and crème fraiche.

https://www.theguardian.com/lifeandstyle/wordofmouth/2010/nov/11/how-cook-perfect-scrambled-eggs

Soft. Take off the heat before they are cooked and leave for a minute or two.
Why would anyone like rubber eggs?
The worst scrambled egg chefs are on Below Decks - even Ben makes shit eggs.

I separate the eggs first. I don’t like soft whites so I scramble those in some butter and then just before serving I throw the yolks in and mix them through. I get the well cooked whites with runnier yolks that I prefer and this way gives a really nice rich flavour to them.

I wish I knew how the hotel we went to on honeymoon did theirs. I’m guessing cream or crème fraîche but they were the nicest buffet breakfast scrambled eggs I’ve ever had. I ended up having a mountain of them every single day and still think about them over 8 years later.

We are the same. I like mine soft and delicate and DH likes his dry. Although I make mine with cream!

What do you have with them to make them a meal - as in dinner - rather than a lunch. I'd have spinach or courgette

I prefer them soft. I add a splash of milk pour into frying pan with melted butter leave for few seconds then start stirring. Apparently the not stirring straight away is key and they are delish. I like them on toast with avocado

When I was cabin crew we had to cook the scrambled eggs for first class in the ovens. It took forever but they were fabulous- and I sometimes do
it at home if I’ve got time. I always add butter and full fat milk plus a bit of salt. Pepper is to each person’s taste so I don’t add it until plated up, people can do it themselves - same for cheeses or anything else. Some crew added champagne to the mix, but I couldn’t taste anything special so never bothered. Scrambled eggs are the only form of eggs I like!

Loads of butter, a bit soft but not sloppy and no snotty bits, lots of pepper. And here's the bit you'll all hate - I love a dash of tomato ketchup on them.

I melt butter into the pan, which my eggs up, put some salt and pepper in and then keep them on the move in the pan. Soft and creamy. No chives.

I do them the way gordon ramsay does. Soft and creamy and add a bit of creme fraiche to cool and stop them overcooking at the end. The rubbery ones taste horrible to me. I don't like black pepper either. I like mine with crumpets which are also buttered. I also love to have a glass of orange juice to wash them down.

Soft scramble with dill and feta cheese crumbled in just before taking out of pan.
Or
Soft scramble + truffle salt

I like my soft ish but cooked through. I tend to take the pan off the heat as soon as they start to cook and use the residual heat to finish them off.

I don't use milk but do add butter.

DH would microwave his but I find that overcooks them them which burst the cells and they end up that horrible watery way.

Just on the well done side of softly scrambled, with butter, black pepper, and chilli flakes or smoked paprika, depending on my mood.

I would whisk a little ice-cold water into eggs for an omelette, to make it fluffy, but don't think scrambled eggs should be fluffy. Just my opinion.

Whatever is mixed in, they should be cooked very slowly over low heat and pulled off before they finish cooking. The residual heat from the eggs finish themselves.

I personally like mixing in some cheese.

Just been away for work, got home and now can't sleep at all. You know that totally wired, although exhausted, feeling... Anyway am glad to join in a nice thread. Thanks OP and all 😊 Trigger warning in last paragraph!

I have to be a bit careful with egg whites due to (usually) mild allergy. But I really love eggs! Future question: do we crave the things we're (mildly) allergic to?

If out for a brunch-type meal, I'd have to choose fried or poached and cut off almost all of the whites. It's not attractive to friends, although they're used to it and fortunately not squeamish.

So my (very occasional) favourite home scrambled egg "recipe" is very rich, and it's expensive, at least on my budget. But the yolk is the best bit, after all.

For each adult one whole Burford Brown egg, and one yolk, but it depends how hungry we/they are. I size up for adult DSs to 2 whole BB eggs and 2 yolks.

Save the whites if you use them. I don't (can't contemplate making meringues) so unfortunately down the drain they go, sorry.

Eggs now broken/separated into a bowl, don't whisk them! Just leave as yolks and whites.

Butter into a large, straight-sided pan over low heat. Don't let the butter brown.

Eggs in, stir gently until they just start to come together. Add smoked salmon (pack of "trimmings" is fine). Stir very gently again.

Meanwhile cook some asparagus in slightly salted water. Make toast with wholemeal or granary and have butter ready.

Add some coarse black pepper, no salt, and some cream to the eggs, in an amount that looks good to you. I use single, or a bit less of double.

Scrambled egg texture (I think) should be creamy but highly irregular and clumpy, just cooked, not mush (minimal stirring) and definitely not rubbery!

Boarding school scrambled eggs, I swear, had an unnatural bounce when they hit the floor, and a greyish hue. They were probably made from 50 year old whale blubber.

Love scramble eggs but can't stand them if they're barely cooked, beaten or cooked in butter.

I add a touch of milk to the eggs, beat them until the whites are fluffy and well combined with the yolks, and cook it slowly with just a touch of olive oil.

Three more things to add to my list of ways to try them!
-smoked salmon!
-truffle salt
-paprika!

All excellent additions!

And for those adding milk-sacrilege! Have a read up on why not to… conversation up thread…