scrambled eggs - how do you do yours?

[The Groke]

2 eggs, throw em in a bowl.

Lots of pepper, pinch of salt, dash of milk and - this is very important - about a third of a teaspoon of English mustard.

Loosely/lightly whisk your mixture with a fork - no need to batter the crap out of it.

Heat a really generous nob of butter in your pan and before it starts to smoke and get too hot, fling your egg-mix in.

Stir until it is nearly cooked and still a bit runny........take of the heat and by the time you get it out of the pan and on to your plate/toast, the residual heat will have finished of the cooking and it will be done to a tea.


How about you lot?

 

[Kanda]

Usually 2 Eggs, bit of milk, pepper in a bowl. Microwave for a couple of minutes and stir half way through... I'm really lazy

 

[Structaural]

(for two) 4 eggs and 1 egg yolk for extra egginess, salt ,pepper, no milk. Cook slowly in butter til still mostly runny -serve on white bread toast. Undercook rather than over cook, it's usually the yolk that hasn't cooked which is fine. I prefer it a bit runny on the plate. Going to try that dash of mustard.

 

[Kameron]

Usually 2 Eggs, bit of milk, pepper in a bowl. Microwave for a couple of minutes and stir half way through... I'm really lazy

I find this extraordinary rendition of scrambled eggs very offensive. I mean there is wrong and there is really really unnecessarily nasty isn't there. <<The winky is only to take the edge off, I do really mean it.

 

[The Groke]

Going to try that dash of mustard.

Really works for me!

Be careful, you don't need a lot.

If it actually tastes "mustardy" then you have probably put too much in......should just give it this extra boost of scrambled flavour.

 

[Kameron]

Loosely/lightly whisk your mixture with a fork - no need to batter the crap out of it.

This is so important. I'm not sure about the mustard though.

Eggs, salt, pepper and then: splash of milk may be, bit of butter may be, some very nice cold press olive oil may be, truffle oil if I'm in the mood. I might go Turkish and add Paprika and roasted green peppers or sometimes I might add some grated Emmental or Gruyère.


I'd quite often like to add some finely chopped Parsley or some ribbons of smoked Salmon. Coriander can be good too.

As you may have guessed what I really do when I'm cooking is wander around my fridge sticking in anything that I think might taste good.

 

[Juice Terry]

I put the milk and butter in a pan first and heat until melted. Then add the eggs, with extra yolk . The secret for me is to cook it all very very slowly stirring all the time on the lowest hob setting possible. Serve runny on granary toast with grilled tomatoes, mushrooms and brown sauce. Salt and pepper sprinkled on the finished article never during cooking.

 

[Ms T]

Has to be cooked really slowly so it's creamy not lumpy. I like to fry a bit of onion or, better, shallot in the butter first, then add a bit of grated parmesan and some chives at the end.

 

[The Groke]

truffle oil if I'm in the mood.

Oh - forgot about this!

yes, sometimes I do add a dash, although quite often I will drizzle a tiny bit on the toast that goes with it, rather than add it to the mix.

I might go Turkish and add Paprika and roasted green peppers or sometimes I might add some grated Emmental or Gruyère.


I'd quite often like to add some finely chopped Parsley or some ribbons of smoked Salmon. Coriander can be good too.

Mm - sounds good.

 

[mrsfran]

I like to put anchovy sauce in mine.

 

[Kameron]

Has to be cooked really slowly so it's creamy not lumpy. I like to fry a bit of onion or, better, shallot in the butter first, then add a bit of grated parmesan and some chives at the end.

My mouth is watering.

 

[Structaural]

My good lady does mexican scrambled eggs, fry some garlic, onion, deseeded chilli peppers in butter, add some paprika (hotter the better) and add the salted and peppered egg mixture and cook slowly as before, add 1 large chopped fresh tomato and some fresh coriander, sprinkle with some cheese at the end. Fill a hot tortilla with the egg and add some chorizo or bacon or serve with refried beans. Yum.

 

[Juice Terry]

Which begs the question when does it stop being scrambled eggs and become an omellete, is it a matter of consistancy or fillings?

 

[sleaterkinney]

I like to add bits of cheese and or ham to mine. I also like to burn mine a bit at the end, and eat them with some toasted granary bread.

 

[Kameron]

Which begs the question when does it stop being scrambled eggs and become an omellete, is it a matter of consistancy or fillings?

Consistency defiantly. An omelet isn't stirred during the cooking process and even if left very runny in the French style holds its shape a bit.

 

[Structaural]

Which begs the question when does it stop being scrambled eggs and become an omellete, is it a matter of consistancy or fillings?

About 45 seconds too late and you've got an omelette

An omelette is usually a bit burned on the bottom and runny on the top and you only stir at the beginning...mmm Spanish omelette.

[from wikipedia:]Gourmet cook Julia Child famously described an omelette as soft-cooked scrambled eggs wrapped in an envelope of firmly-cooked scrambled eggs.

 

[Juice Terry]

Consistency defiantly. An omelet isn't stirred during the cooking process and even if left very runny in the French style holds its shape a bit.

I've certainly made omelettes which have ended up resembling scrambled eggs and vice versa

 

[Kameron]

I've certainly made omelettes which have ended up resembling scrambled eggs and vice versa

Oh yes, it is certainly possible to scramble an omelet while getting it out of the frying pan if you a being a bit kack-handed or to turn scrambled eggs into and omelet by forgetting to stir them. life's rich pageant eh?

 

[skunkboy69]

I always overcook mine and it goes watery.And I HATE washing the bloody pans afterwards

 

[twisted_angel]

This is so important. I'm not sure about the mustard though.

Eggs, salt, pepper and then: splash of milk may be, bit of butter may be, some very nice cold press olive oil may be, truffle oil if I'm in the mood. I might go Turkish and add Paprika and roasted green peppers or sometimes I might add some grated Emmental or Gruyère.


I'd quite often like to add some finely chopped Parsley or some ribbons of smoked Salmon. Coriander can be good too.

As you may have guessed what I really do when I'm cooking is wander around my fridge sticking in anything that I think might taste good.

Mmmm im suddenly hungry!

I havent had scrambled eggs for years.

 

[Structaural]

I always overcook mine and it goes watery.And I HATE washing the bloody pans afterwards

always fill them with cold water and leave for a while, comes right off (unless you've burned them - then you're fucked

 

[seeformiles]

for one person:

2 eggs (beaten)
knob of butter (or if feeling very posh use cream instead!)

Dont cook too dry (nice and moist!)

Serve on toast with either salad cram or mayonnaise. Beautiful!

(have done variations on the above adding parsley or parmesan cheese but that's just gilding the lily!)

 

[beeboo]

mustard??!

Also I don't agree that you don't have to batter the crap out of it. If it's an omelette, I just give the egg a gentle whisk with a fork.

For scrambled eggs, the eggs must be beaten til frothy, with a dash of milk added.

Cooked slowly with a bit of butter and stirred very gently, just to lift the cooked edges away from the pan.

Must end up moist and not separated out into eggy crumbs.

And I'm always in the mood for truffle oil

 

[ICB]

Have them most weekends with a full vege cooked breakfast

No milk, a good grating of strong cheddar (aka coronary eggs)

Served with black pepper or sweet chilli sauce

Also millionaires eggs, as above but with smoked salmon, dill and capers and/or sliced cornichons added towards the end, served on a fresh bagel with side salad and balsamic dressing

 

[The Groke]

mustard??!

Don't knock it till you've tried it missy.

Also I don't agree that you don't have to batter the crap out of it.

For scrambled eggs, the eggs must be beaten til frothy, with a dash of milk added.

heathen.

 

[Kameron]

The best scrambled eggs I can remember were cooked by Roby of Unsound at about 9 in the morning when there were about 6 of us left on the beach and the morning crowd hadn't started to arrive yet. It was just the best food in the world, stuffed in to freshly baked ciabatta.

 

[Kameron]

Also I don't agree that you don't have to batter the crap out of it. If it's an omelette, I just give the egg a gentle whisk with a fork.

For scrambled eggs, the eggs must be beaten til frothy, with a dash of milk added.

Cooked slowly with a bit of butter and stirred very gently, just to lift the cooked edges away from the pan.

Must end up moist and not separated out into eggy crumbs.

And I'm always in the mood for truffle oil

You are a criminal with taste - first two sentences I think you are plainly insane but in the next three you display a sudden lucidity and clarity of thinking that is almost Olympian. My next question is are you Bipolar or schizophrenic?

 

[beeboo]

Scrambled eggs should have a uniform creamy colour and consistency - no elements of yolk or white in the finished product.

In the interests of research I'm prepared to try scrambled eggs without beating the egg to a froth.

However I draw the line at mustard

 

[The Groke]

Scrambled eggs should have a uniform creamy colour and consistency - no elements of yolk or white in the finished product.

In the interests of research I'm prepared to try scrambled eggs without beating the egg to a froth.

However I draw the line at mustard

Well I am not having breakfast at your place then.

 

[FabricLiveBaby!]

My boyfirend always does scrambled eggs REALLY dry.

It's mingin.

I like mine like the op. Off the flame when a bit runny, by the time it's off the pan it'll be cooked through