Men's Health: There's Only One Right Way To Cook Scrambled Eggs

[quote] Step 1: Use good eggs.

I didn’t know this was an Ina Garten recipe…

This sounds like Martha Stewart scrambled eggs. "Only use eggs fresh from your hens' bodies, and butter you've just churned yourself, after milking your cow."

I use sour cream

It's a cool idea about stirring in the pan, I never thought of that and I'll try it. Having said that, the pics in the article look horrible! The eggs look runny and liquid in spots, like its undercooked.

I feel like every person who likes to cook will end up making them the way they like. I agree with the slow heat but I like bigger curds so I don't stir too much.

R3 I use sour cream as well along with a BIG thumb of butter.

I do them in the microwave.

How can you not add salt to eggs?

The pic of his "scrambled" eggs at the end of the article looks like shit. Looks like chopped up partially fried eggs, which is what the are. He eats this every morning?

Add a touch of Worcestershire sauce.

R8, I expect he adds salt at the table, like he says it's OK to add flavorings such as catsup or hot sauce after the eggs are cooked. Just don't do it before or during the cooking.

You don't need to add salt if you have bacon. What's the best way to cook bacon, that's the story.

R12, Rachel Ray does this thing where she washes it and then bakes it on a rack on top of a pan to catch the drippings. To me, it just always somehow tastes disgusting when I try that.

Not that I eat bacon that often but I'd like to know what people do as well.

I cook bacon on a cookie sheet at 350 for 12-15 min. Comes out perfect every time.

R14, 450 if you want them a little crispier. When I found out about this method a few years ago, it changed my life. Also, grind pepper of them before putting the sheet in the oven.

This is how you scramble eggs.

[quote] How can you not add salt to eggs?

Wait until your blood pressure is high and you need to stop salting everything. Trust me great eggs still taste great.

Couldn’t agree with step 3 more. Or step 5 less.

All that said he may cook it on a slow heat but he still cooks them for too long. Soft scramble (French style) is the only way to go).

Greg adjust your Caftan, get over here and weigh in on this.

Oh please god no. He'll start a thread on "How to turn on a light switch"...

[quote]Wait until your blood pressure is high and you need to stop salting everything

In my case, I'm 65 and don't have high blood pressure. At least not yet.

Also I'm not talking about over salting, the way a lot of Americans cook.

But adding a small pinch of salt to enhance the flavor of the eggs is not such a bad thing.

My husband makes scrambled eggs using a microwave. I'll have to study his method. They come out smooth and creamy tasting. He also just mastered making an omelette in the microwave (on a plate).

I hear you, R21. But I did not have high bp a few years ago at your age and then suddenly it was high. I was pretty shocked cause everything else is healthy. It can happen all of a sudden.

I stopped salting everything. There is natural salt in most foods as it is. My BP came down over a period of months once I stopped salting - not even a pinch anymore.

Just saying.

Yummy bump

Not beating the eggs places this thing so far beneath contempt I will say no more.

Beating the eggs directly in the pan is so stupid. Like would it really kill him to use a bowl like a normal person?

I shake my eggs with a little cream and salt in an old Talenti container.

Same here r27. Cream, not sour cream (yuk).

I'll take fried eggs over scrambled any day.

I knew this would trigger DLers

Scrambling in the pan is a real time saver, especially if you are only cooking for yourself. I mix my eggs with spinach or kale-- start cooking the spinach, crack the eggs, stir and done in about three minutes.

But yes, if I was having guests I would have it look more elegant and omelet-like.

Your low self-esteem is not our problem.

Level with us, R30: what is kale like? I love spinach, raw or cooked -- is kale similar in either form? I hear so many people say that they hate it, but I've never heard it compared to spinach, which would give me a frame of reference.

The right way to cook scrambled eggs is the way that you like them. Period. Wet or dry, large curds or small. Milk, cream, water, sour cream -whatever.

I scramble them like Jacques Pepin does. He saves a little of the beaten eggs in the bowl, then cooks the eggs low and slow but not all the way. Then he turns off the heat, pours in the remaining beaten eggs, stirs, and plops them on the plate where they finish cooking. Large curds, creamy, and perfect every time.

i like poached eggs better.

Or eggs fried in olive oil (for a sandwich kind of thing).

Yep r35. The best part of eggs is a runny yolk.

it is known

I have to admit, I used to scramble eggs the way this guy does, without beating them first.

But once they were in the pan., I started beating them over pretty high heat, so most of the white was absobed bt the yellow by the time I was done.

I don't make them that way anymore, though I don't remember why I switched. I think he's right that fresh eggs and top-class butter are key. If you use both, the rest will take care of itself.

I can't eat scrambles eggs anymore, they upset my stomach.

I use baby kale R32 and only if the supermarket is out of baby spinach. It's got a slightly more bitter taste, but is still pretty soft. Regular kale has a tendency to be stringy and a but tough.

I would say kale tastes closer to collard greens than to spinach

Thanks, R40, that's a big help. I've had collard greens once, fried in pork fat by an old lady who'd cooked soul food her whole life, so I assume that's what they were supposed to be like -- OK, but the flavor was primarily porky. I think I'll stick with spinach, which is always available and cheaper too.

I like it soft and creamy. Eggs at room temper. Whisk them well with some milk or sour cream. Low heat. Whisk constantly. Take off the heat before it's done. 🎻