How do you like your eggs to be scrambled?

*Please excuse the last two lines. I re-wrote them and then forgot to delete them.

Greg, thanks for this comparative approach to scrambling eggs. I'm going to try both and let my taste buds be the judge.

Always look forward to your recipes. Now if I can just eat smaller portions of the delicious results, I'll be all set.

Greg- I DON'T like my scrambled eggs creamy and custardy.

Thanks, R2. I'll look forward to your report.

On the first recipe, if you're using the 4 eggs, 2 Tablespoons of olive oil might be more than you need, so maybe start with 1 Tablespoon or 1.5 Tablespoons. The oil should coat the bottom of the pan but it should not be at all deep.

Thanks again.

[quote] Greg- I DON'T like my scrambled eggs creamy and custardy.

Then you, R3, should try the first recipe for American-style scrambled eggs. They come out nice and fluffy but not dry.

Good luck!

R5- Yes the first recipe does sound more to my liking.

R3/R6 – and they cook extremely quickly.

Scrambled eggs are so much better without any milk in them.

F&F the OP troll please.

I ran out of FFs on TERFtroll, r8, but you're who I'd give one to, had I any left to give.

I just want someone to toss my salad.

Oh, R8, please get a hold of yourself.

Don't you like eggs?

Thank you, R9.

Why do people like R8 think that they can act like that? I completely agree with you that R8 is the one who deserves the F&F designation.

R2 & R6 are going to try one or both of these recipes.

R8 might just need to take a deep breath.

Can this work with two eggs? So many recipes seem to be for more than one person.

Yes, R13, by all means.

Probably #`1 but I do not like my scrambled eggs underdone or too wet at all. I also don't like them too "scrambled" as in broken down too much. I often cook my eggs with EVOO but my husband says "sacrilege" it should be butter. I also add whole milk to mine, for 3 eggs about 1 TBSP. But for myself I usually just scramble 2 eggs. A little less than a TBSP of milk.

I add a dash of water to my eggs. Put into a pan that has spices, garlic and vegetables. When close to being done, I add cheese. Afterwards, place on dish. It the cheese is not melted, I'll put in the microwave for a couple seconds.

I scramble my eggs differently, but this thread is about doing it one of Greg's ways. I'm going to try #1 first, but I wonder, Greg, what is the point of using a fork instead of a whisk?

Well, R15, I hope you'll give my recipe for American scrambled eggs a try. These eggs will not be broken down too much at all. In fact, you will be able to take it out of the skillet in one big "piece" if you will.

The worst thing is dry, crumbly scrambled eggs that roll around one's plate.

Try my recipe and see what your husband says. The reason oil results in bigger curds and fluffier eggs is that the oil will get very hot (around 400 degrees) and the eggs will cook quickly, releasing water which turns into steam, making these eggs super fluffy.

Best of luck!

R17, using a fork rather than a whisk is all about how much air you incorporate into the eggs. The best implement to use when scrambling eggs? Chopsticks!

Here's what one online source says about this topic:

[quote] If your scrambled eggs turned out rubbery, you might assume that you accidentally cooked them for too long or at too high of a temperature. It's certainly a common mishap, but according to "Fine Dining Lovers," over-beating could also be to blame. The purpose of beating eggs is to achieve a fluffy texture by incorporating more air, but contrary to popular belief, more air isn't better when it comes to scrambled eggs. That's why forks are actually a better option than whisks. Because beating with a fork requires using a side-by-side motion, the amount of air that gets added into the eggs is more controlled than when using a whisk. eggs are composed of protein, and when you add air into the equation, the protein has to rearrange itself to accommodate, creating a network that traps the air in. As you continue to whisk, more air gets trapped in, but that also means that the network of proteins needs to bind together more tightly. And when that network of proteins gets too tight, water then gets pushed out, and this ultimately results in dry, rubbery eggs with plenty of air and not enough moisture.

Seriously? Somebody got a post about scrambled eggs all greyed out. Some crazy cunts on this site.

Sadly, you are right, R20.

Mine isn't greyed out.

Now it will be, dumbass r22.

Why, shitforbrains R23?

Both of these methods sound good. I will try them.

I make scrambled eggs almost every morning when it’s not a go into the office day.

I heat some butter for 2 minutes. While it is heating, I whip the eggs with a fork, then add a little sharp cheddar and just a bit of Duke’s mayonnaise, and whip some more. I use a silicone spatula once they are in the pan, stirring in little sections, and scooting everything to the middle, They come out really fluffy and creamy.

Now I want eggs for supper!

Mayonnaise? Interesting.

I will try the second method. I've been cooking it the conventional way since I was 12 but soft, custardy scramble is definitely a thing in the food world.

Hang in there, Greg. Some of us love intelligent discussions about cooking. Thanks.

I appreciate your nice and mature comments, R27.

I hope you’ll let us know how you like these custardy eggs.

Do you realize, if this conversation were in Spanish, everyone would be snickering?

You've knocked it out of the park once again, Greg. I tried option 1 for dinner tonight. Excellent!

Hey thanks, R30!

I’m glad you liked it.

I scramble my eggs with 2 tbsp of salsa, and then cook them until most of the liquid from the salsa is gone, and the eggs are tender, but cooked through and not custardy and wet.

I do use butter, or bacon grease if I made bacon first.

There are so many ways to scramble an egg.

I learned how to really cook eggs in Ruhlman’s Twenty (or whatever it’s called), but Greg, the fact that you are comparing to recipes this way, I looove it because it reminds me of what I forgot I know about cooking eggs, and then you introduced multiple new techniques and ingredients!!! I have been using crème fraiche for a few months in things like mashed potatos and frittatas, but never considered the French way here. I’m excited to try it, I’ll update!!

Greg please do more of these recipe side-by-sides, but it needs a name. Fun with food and cooking, yeah!!

If you really want to walk on the wild side, throw a little pimento cheese in your eggs! I don’t often want it in my eggs, but I do it on occasion. It’s tasty.

People over-complicate scrambled eggs. My method, serves 1 person:

3 large eggs

Pepper

Optional: small chunks of your preferred cheese, e.g., cheddar

Crack eggs into bowl. Whisk with fork until there aren't any large streaks of white or yellow.

Nonstick pan on medium-low heat. Oil. Silicone spatula.

Drop in eggs. Let eggs set up a little on the bottom, then start scraping /scooping the bottom of your pan w/your silicone spatula. When it's about 1/3 to 1/2 of the way set up, drop in your cheese. Keep scraping / scooping the bottom of your pan w/your spatula until your desired doneness. I like soft scrambled.

Scoop eggs out of pan. Put in pasta bowl or plate. Hot sauce, e.g., Tapatío.

[quote] People over-complicate scrambled eggs. My method, serves 1 person:

R36, I’m afraid that what you just shared is more complicated than my recipe for American scrambled eggs.

I love using Crème Fraîche in recipes rather than Sour Cream. I find it doesn't split as easily at higher temperatures.

[quote] I love using Crème Fraîche in recipes rather than Sour Cream. I find it doesn't split as easily at higher temperatures.

So, do I, Tallulah.

Have you tried either of these recipes?

I totally invented the French method, no matter what the French say.

[kidding]

The folded over way, though I prefer them cooked in olive oil, not butter.

Good man, R40.