Scramble egg help

[Nikki98]

Okay, I know making scrambled eggs is probably the easiest dish to make, but I just don't have the skill for making them come out nice. When I make them they get too hard and they don't taste light and fluffy. Please give me some guidance. What is your favorite way to make delicious, fluffy, scrambled eggs? Do you have some add in's that you like with the eggs, please tell- I'm willing to experiment .

[kewb]

It sounds like you may have the heat up to high.

I usually just beat the eggs and cook. Sometimes I add parsley and/or chives.

I don't know how traditional it is but I have been known to add milk or sour cream to the eggs before put them in the pan.

[De-lovely]

I always always add milk-I think it makes them fluffy....chives sound good! We do shredded cheese in the mix too sometimes.....but always milk. Put them on more a medium heated stovetop and let them cook slower....you'll be able to watch them better.

[Periwinkle]

The KEY to making eggs of any variety is a HOT pan.

Then put in COLD butter.

Then the eggs.

Re: scrambled eggs.... fork beat them til mixed (don't overbeat). I don't add milk b/c I don't like the custardy taste that imparts, and don't think it's necessary for light fluffy eggs. But a lot of people do like it.

[SharonAnne]

I add a splash of milk, beat the eggs and milk together, then pour that into a pan (medium heat). My BIG secret is that I don't let the eggs sit there. As soon as I notice them starting to firm up, I start moving them around while they cook. (Does that make ANY sense? Kinda like stir fry or sauteeing them)

I find that they come out extra fluffy and delish this way

[ASusan]

But, you can't over-stir them. DH stris TOO much, and they come out frizzled - too much stirring takes all the air out that you put in when you scrambled them in the bowl. Pour the eggs into the hot pan, and don't stir them until the bottom is slightly cooked. Get another layer of uncooked egg under the cooked layer, and wait for that to cook. Then lift that up, and let more uncooked egg run under it.

[MOMGOTSPUNK]

My husband always adds a lot of water, and most of it cooks off. It makes them very fluffy and moist too.

[lauradbg]

Originally Posted by SharonAnne

I add a splash of milk, beat the eggs and milk together, then pour that into a pan (medium heat). My BIG secret is that I don't let the eggs sit there. As soon as I notice them starting to firm up, I start moving them around while they cook. (Does that make ANY sense? Kinda like stir fry or sauteeing them)

I find that they come out extra fluffy and delish this way

:

Except I don't add anything to the eggs-just salt and pepper. You gotta scramble 'em for them to be scrambled eggs. Otherwise, you're just folding over an omelet and calling it scrambled eggs. I don't think you want flat layers of cooked egg. Also, pull them off the heat while they're still a little moist--very tender that way.

[spughy]

I use a saucepan, not a frying pan. First I melt a generous amount of butter and add the salt & pepper. Then when the butter is melted I add milk or, better yet, cream. Then I remove the pan from the heat and crack the eggs in, then whisk them well to get some air in. Then I put the pan back on the heat (med-low heat) and scrape the bottom every minute or so. Usually I turn off the heat just before they are done so they don't get overcooked (the residual heat finishes the cooking).

I have to say, I make the best scrambled eggs I've ever tasted. Other people's just never taste as good - they're always rubbery and bland compared to mine. Not bragging or anything

[ConsCathMamma]

I add milk and salt and pepper.

I personally think the trick is not beating your eggs until right before you want to pour them in the pan. I use a whisk to beat and look to see that there are air bubbles forming at the top.

I also think the pan can be too hot. You don't want to scorch them, but it does need to be quite hot. I put it on medium high heat and watch the butter melt and foam and add the eggs right when it starts to foam. Then I move the eggs as soon as the bottom is firm. At the beginning, it isn't as much moving, but towards the end as the pan gets hotter and the eggs are more cooked, you do have to keep moving them.

My mom taught me to watch the edges and push to the middle. Basically to work in a circle around the edge of the pan pushing in the parts as they seem to get more done. At the very end, you can flip them over if you like them drier to get any little bits cooked, but if you like them "wet", you don't need that step. (I think connosieurs would say a wetter scrambled egg is better, but my dh disagrees )

[granolamomma]

In a hurry I will mix the eggs with some milk in a bowl, dump in a lump of butter and microwave : them for a minute and a half. Stir, cook a bit more, add shredded cheese and voila.

(Enter microwave-using-bad-mommy rant here: )

[Nikki98]

Originally Posted by spughy

I use a saucepan, not a frying pan. First I melt a generous amount of butter and add the salt & pepper. Then when the butter is melted I add milk or, better yet, cream. Then I remove the pan from the heat and crack the eggs in, then whisk them well to get some air in. Then I put the pan back on the heat (med-low heat) and scrape the bottom every minute or so. Usually I turn off the heat just before they are done so they don't get overcooked (the residual heat finishes the cooking).

I have to say, I make the best scrambled eggs I've ever tasted. Other people's just never taste as good - they're always rubbery and bland compared to mine. Not bragging or anything

Wow, I always use a cast iron frying pan, I never thought about using a saucepan for the eggs. Interesting. Maybe I do use to much heat. I'm just so tired of making eggs that are hard and dry. I want to be nice and yellow- not brownish yellow . My dh still eats them, probably because he's so hungry-but of course he needs ketchup .

[Nikki98]

Originally Posted by granolamomma

In a hurry I will mix the eggs with some milk in a bowl, dump in a lump of butter and microwave : them for a minute and a half. Stir, cook a bit more, add shredded cheese and voila.

(Enter microwave-using-bad-mommy rant here: )

Don't worry! I'm not the microwave police . But I have heard that eggs cook well in the microwave-they are probably less likely to burn.

[Kewpie]

Originally Posted by Nikki98

Okay, I know making scrambled eggs is probably the easiest dish to make

Actually, this was the first thing my step-brother was asked to make when interviewing as a sous chef. Preparing light, fluffy scrambled eggs that are not overcooked is a skill!

Anyway, tips I've heard is eggs that aren't straight from the fridge, let them warm up a bit. Don't overbeat or overstir them. Remove from heat before you think they are done because they will continue to cook off heat.

Some of my fav recipes:
* Saute a bit of spinach til wilted, add eggs. Toss in some herb flavored feta cheese. Even a few diced tomatoes!! Delish.
* Saute a bit of ham (if you eat pork), add eggs, then swiss cheese.

[saratc]

Hehe, everyone has their slight twists. Here's how I make my scrambled eggs (DH loves them):

I do use a cast iron pan, and I don't mix the eggs very much in the pan, but keep them constantly moving so no part gets hard or too well cooked. First, I beat the eggs in a bowl. I warm the pan on medium, and then melt a generous amount of butter in the pan. When the butter is just melted, I pour the eggs into the pan and immediately start making long scrapes from one side of the pan to the other with a flat metal spatula. I continue to constantly push the eggs with long strokes, not allowing any part of the eggs to get very cooked. After a minute or two, your eggs will start to look scrambled. When most of the eggs look done but still a bit runny, I turn off the heat and continue to push the eggs around until they look done but still tender, and then remove from the pan to a plate.

[ConsCathMamma]

I forgot that. I usually do what saratc describes and turn the heat off while the eggs aren't quite done and finish cooking with the residual heat.

[*Di]

Yea, I know what you mean... mine were always rubbery and yucky - I found I was cooking them too long.

Now, I just puts a few tbl's of butter in my stainless steel saucepan, set it to a good medium heat while I beat the eggs and add some crumbled soft goat cheese (Racheal Ray trick which makes them really good and lighter !), then turn heat down to med-low and biggest thing is don't overcook...after turning them a few times, when all the runny part is gone I take them off.

Good Luck !

[phatchristy]

Everybody who has eaten my scrambled eggs has always remarked how insanely good they are....and honestly I have worked at it. Growing up, my mom actually browned hers. She would jsut crack the eggs into a pan and mix. They were dense, dry and rubbery. ICK.

My remark here, just try a few different things, and tweak them EACH time you make it to figure out what you like best .

Anyhow, I have read a lot, and have learned so much since escaping my childhood household where everything was lacking veggies and overcooked. Think MEAT and POTATO household .

I crack my eggs into a pyrex bowl, I do a splash of half and half for each egg, one grind of pepper for each egg, one dash of salt for each egg. Then with a fork I beat until combined. I set my stainless pan (I actually use a large stainless omelette pan, seems easier to move around) to a little less than medium high (it's a fairly hot temp, though, not enough to burn quickly). I spritz the pan with some cooking oil, then put on about 2 teaspoons of butter (that's for about 6-8 eggs). The butter is for flavor. I then pour it it. I let it sit for several minutes. Then I swipe around the bottom with my metal spatula. Wait a few more minutes, swipe some more. What you will notice, when the entire egg mixture starts to get heated up, it will turn from a bright yellow to more of a dull orange at first. This is my signal to start turning more frequently. Try not to "overscramble", having really small pieces of egg also lengs them to dry out. Near the end I flip the eggs around more. When you start to see that it is nearly all set up, but still wet looking then turn off the burner. The heat you have in the pan will do the rest. I then turn a bit more. I plate them up (or put them in a bowl) when they are very firm, but still look very moist. The eggs are very soft, fluffy and buttery tasting. The kids just gobble them up.

Anyhow, that is my *basic* method for regular scrambled eggs. I don't make them everyday. You can use milk for the eggs instead of half and half. Though, DH is the only one who uses half and half so I generally use half and half in the eggs as that is a way for me to use it up.

[ConsCathMamma]

Originally Posted by phatchristy

Anyhow, I have read a lot, and have learned so much since escaping my childhood household where everything was lacking veggies and overcooked..

I think that is HUGE--the reading. Check out good cookbooks from the library and just read them. Sure, getting the input from all the great homecooks here is good, but you do pick up a lot from reading cookbooks. My mom did teach me to cook, but I don't cook very much like my mom did--even though she was an EXCELLENT cook. She basically taught me to read and recognize a good recipe.

I love reading Cooks Illustrated and watching America's Test Kitchen. SO helpful. I also used to read a lot of Martha Stewart. All of these things are quite helpful in honing your instincts as a home cook. Nourishing Traditions is a wonderful resource that I open at least once a day, but it is an AWFUL cookbook. Even though Jacque Pepin or Julia Child or whoever might not ascribe to all of the principles of Traditional Foods, they are good places to go for the basics. Read authors that rely on whole foods rather than convenience items, and a well tested recipe, and I find there isn't a lot of modification to be done.

Anyway, that might have been a bit much for a thread about scrambled eggs--lol. I just know that I am constantly learning new tricks of the trade this way. Most of the sources listed above also include their own techniques and recipes for things as basic as scrambled eggs, and I sometimes have to do a good bit of reading and experimenting before I find the techniques that work right for me.

[Nikki98]

Originally Posted by ConsCathMamma

I think that is HUGE--the reading. Check out good cookbooks from the library and just read them. Sure, getting the input from all the great homecooks here is good, but you do pick up a lot from reading cookbooks. My mom did teach me to cook, but I don't cook very much like my mom did--even though she was an EXCELLENT cook. She basically taught me to read and recognize a good recipe.

I love reading Cooks Illustrated and watching America's Test Kitchen. SO helpful. I also used to read a lot of Martha Stewart. All of these things are quite helpful in honing your instincts as a home cook. Nourishing Traditions is a wonderful resource that I open at least once a day, but it is an AWFUL cookbook. Even though Jacque Pepin or Julia Child or whoever might not ascribe to all of the principles of Traditional Foods, they are good places to go for the basics. Read authors that rely on whole foods rather than convenience items, and a well tested recipe, and I find there isn't a lot of modification to be done.

Anyway, that might have been a bit much for a thread about scrambled eggs--lol. I just know that I am constantly learning new tricks of the trade this way. Most of the sources listed above also include their own techniques and recipes for things as basic as scrambled eggs, and I sometimes have to do a good bit of reading and experimenting before I find the techniques that work right for me.

Good points!!!!