Is it possible to over scramble eggs?

[Yonihadtoask]

I make lovely scrambled eggs.

When DH makes then he beats the life out of them. I reckon that a light folding is fine, as once they are in the pan you are scrambling them further.

By over beating is he doing it 'wrong'?

Or is ir just because I find anyone over stirring anything v annoying?? yes DS that's you and your tea

I don't think the beating of them makes any difference. From your heading I assumed you meant the length of cooking time. Overcooked scrambled eggs are horrible. I like them just set, when they are still slightly creamy.

I beat them thoroughly before cooking as hate the white snotty bits you might get.

Then I cook on a low heat with gentle stirring and turn it off before they're done to get them creamy with some nice "lumps" so they have texture. I do not like scrambled eggs with the texture of porridge!

thinks OP might have stirring issues

Ha ha yes creature I think so.

Ta for replies.

Thinking back I remember seeing chef on tv actually sieving the eggs prior to cooking.

I like mine how I cook them anyway. Always just a little underdone :)

I've always thought you weren't supposed to beat them much and overcooking makes them grey and rubbery.

Treat them gently(merest bit of black pepper too)

Two parts here
Cooking - scrambled eggs continue to cook in the pan after you turn the heat off, switch them off when they are still moist.
Beating - two schools of thought some chefs say be gentle, lightly beat (the scientific school of thought) and others say its all in the whisking/beating (the housewife or delis type school of cookery).

Yes you can over cook and overbeat.

You are right OP you shouldn't 'overbeat' them. Also add a little bit of milk to make them really creamy.

I think it was one of the Roux brothers I saw on TV once, he showed how to make perfect scrambled eggs, definitely do not overbeat. As you say, you are still scrambling in the pan.

Doh! Now I want some lovely creamy wobbly scrambled eggs on brown toast.

Me too

I have just read the rhubarb thread, someone mentioned structural integrity, that was the phrase the chef used, lightly beat in order that you do not loose the structural integrity of the eggs!

Structural integrity - love it. DH likes it when I use big words :)

I made scrambled eggs for DS this morning - lucky boy - which is what got me thinking about this one (however, I did it the cheat way, in the microwave as we had no butter left for doing in a pan. tasted good though.

these are fantastic. Print it out and leave it lying around

This is your song - lovely recipie note lightly whisk.