Real Aphrodisiacs for Valentine's
How to Make a Healthy Snack
McBites = Modern McNuggets?
Classic Valentine Dishes
How to Scrape a Vanilla Bean
Chocolate Beers for Valentine's
The Basics: How to Make Scrambled Eggs
From the store to the kitchen to the table: The Basics outline the steps that get you from raw ingredients to your dinner tonight, free of complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
WHAT YOU’LL NEED:
- • a medium frying pan
- • a rubber spatula
- • six large eggs, at room temperature
- • salt and freshly ground black pepper
- • 1 tablespoon unsalted butter
- • 1 tablespoon finely chopped herbs like chives, parsley, or tarragon (optional)
@richmondguy I'd suggest cracking the eggs one at a time into a glass before introducing them to the pan, just in case you have a bad one.
Scrambled eggs may be very common to any but still sunny fried eggs is the best for me.
Not an omelet? Other than the fold, how does it differ from one?
I see no purpose to the raw eggs at the end. Just keep the heat low and remove while still moist. The eggs will continue to cook for a few seconds, so if it is not moist then, it will be too dry.
Also, add a splash of milk in the beginning. It makes a big difference. Some cheese, too is fine.
It's not an omelet.
It's certainly a cultural thing (I'm not from the US) but for me these aren't scrambled eggs. The dish is more like omelette,
To make REAL scrambled eggs, or what the French call oeufs brouilles, it's all about the gentleness of the heat. You beat up eggs, add salt, heat some butter in the top of a double boiler, add the eggs, and keeping the temperature very low you stir and stir until it looks...+READ
It's certainly a cultural thing (I'm not from the US) but for me these aren't scrambled eggs. The dish is more like omelette,
To make REAL scrambled eggs, or what the French call oeufs brouilles, it's all about the gentleness of the heat. You beat up eggs, add salt, heat some butter in the top of a double boiler, add the eggs, and keeping the temperature very low you stir and stir until it looks like a sustard gone wrong and you have the most creamy eggs imaginable. It can take up to half an hour.
I made this recipe just last week, but with eggs that had a truffle stored next to them and then shaved over them at the end. It was very good.-COLLAPSE
benbenberi has it right.
Also, don't ever add raw eggs to a cooked dish at the finish! Eggs are dangerous raw and should never be served in a cooked dish in this state.
A raw egg is fine on a piece of sushi because that is what you are ordering but nobody wants raw eggs in a cooked egg dish.
sorry but this whole technique is wrong and could never make top shelf scrambled eggs. I guess salt is optional to most but should never be added to the eggs while cooking as salt brings out moisture to anything it is added to.
Also, letting the eggs sit undisturbed and then folding what rubber has been created into the egg just hides the fact you just ruined your eggs and made scrambled rubber.
...+READ
sorry but this whole technique is wrong and could never make top shelf scrambled eggs. I guess salt is optional to most but should never be added to the eggs while cooking as salt brings out moisture to anything it is added to.
Also, letting the eggs sit undisturbed and then folding what rubber has been created into the egg just hides the fact you just ruined your eggs and made scrambled rubber.
Regardless of what you desire to add the only thing you need to know to make the best scrambled eggs is LOW heat and never stop moving them.... period. Remove the eggs while just barely wet still and they will set fully with the residual heat.
Whoever opted to add raw eggs and fold them in at the end of the dish should never be able to serve eggs to small children. This can cause illness and is not a proper cooking technique at anytime in any egg dish where it is cooked.
Sure this method off low heat and slowly bringing the eggs to a set takes time. Sometimes to cook foods the best way possible that is required.-COLLAPSE
Overbeating eggs breaks down the protein moleculeand makes them runny. MAny cookbooks reccomend only 20 to 30 seconds.
So easy, beat eggs in a bowl very well, heat pan, when hot add a little olive oil, meanwhile keep on beating and frothing up eggs, add a little butter, as continuing to beat eggs add a small spill of water as the water will not be as heavy as dairy and the moisture will heat through eggs to evaporate, and as this process cooks please do not disturb eggs with unneccessary stirring, let sit to cook...+READ
So easy, beat eggs in a bowl very well, heat pan, when hot add a little olive oil, meanwhile keep on beating and frothing up eggs, add a little butter, as continuing to beat eggs add a small spill of water as the water will not be as heavy as dairy and the moisture will heat through eggs to evaporate, and as this process cooks please do not disturb eggs with unneccessary stirring, let sit to cook in a pretend frying process, move egg around pan, patience until egg is runny and kind of frying on a low heat, use spatula to move solid parts around and allow liquid egg to again sit and continue cooking, and mix/stir again, allow any liquid type egg to cook, and finally stir all for a scrambled egg dish not flat and retaining it's quantity,,, light and fluffy!!!-COLLAPSE
p.s from windlib-help my husband buys his own walmart eggs and scrambles them with skim(too much)-he doesn't want the fat from the cream in my eggs but his are well you can imagine-we buy his and hers eggs--weird thing is -he is otherwise a durn good cook-go figure!
real butter in pan, beat local very fresh eggs with a dab of cream or whole and push back and forth in pan after butter stops foaming.they should just set and taste perfect. I had always done scrambling in pan before-never liked results-so I switched-but that was with all ingredients added-never tried adding cream when eggs just about to set like Jaymes suggested
The best thing to do is to put all your eggs into your pan, adding no milk or water, and scramble away. Have some heavy cream sitting right there at the ready, beside your pan. Then, at the next-to-last moment, when the eggs are just about set but not quite, add a little cream and stir well to combine and finish cooking - another 30 seconds or so.
All those uncooked yucky bits will combine with...+READ
The best thing to do is to put all your eggs into your pan, adding no milk or water, and scramble away. Have some heavy cream sitting right there at the ready, beside your pan. Then, at the next-to-last moment, when the eggs are just about set but not quite, add a little cream and stir well to combine and finish cooking - another 30 seconds or so.
All those uncooked yucky bits will combine with the cream and cook, so that they aren't stringy and yucky. The eggs will be fully cooked, but not dry. Still soft and creamy.
In other words, perfect.-COLLAPSE
one of my grandmothers always added some milk, the other never did. the ones with milk are supposedly creamier. can't say I was a fan of eggs either way, just a flavor and texture i'm not fond of, although if i eat eggs "scrambled well" (read till they are really dry and brown slightly on the bottom) is about the only way I can choke them down.
Salt does not make eggs watery and tough. Overcooking eggs makes them watery and tough. I think what's going on here is that people learn to not overcook eggs while being told not to salt them before cooking and then think that the salt thing is why their eggs are no longer watery and tough.
I haven't tried the technique here of withholding some of the scrambled eggs until just before cooking is...+READ
Salt does not make eggs watery and tough. Overcooking eggs makes them watery and tough. I think what's going on here is that people learn to not overcook eggs while being told not to salt them before cooking and then think that the salt thing is why their eggs are no longer watery and tough.
I haven't tried the technique here of withholding some of the scrambled eggs until just before cooking is done but I have tried a technique (from Wolfgang Puck) of separating out some of the yolks (say 1/3) and cooking the rest of the eggs and then adding the reserved yolks slightly before the rest of the eggs are done cooking. If I wanted to really show off, that's what I'd do because it really does produce a much creamier scrambled egg. I usually don't bother though.-COLLAPSE
Good scrambled eggs are sometimes the best. I sometimes grate a little cheese over them. Always add S&P. I went through a cumin phases a few years ago but have moved back to basics.
One thing that always really annoyed me more than anything in the whole world was people adding milk to scrambled eggs. Why?
I like softly scrambled eggs and from all that I've gleaned on CH, the way in which you make those versus these, is very different. No s&p until serving. low-to med. low heat and once the egg hits the pan use your spatula and swirl the bottom of the pan, removing the pan if they are cooking too quickly, to keep the eggs soft and smooth. Return the pan to the burner and continue cooking using the...+READ
I like softly scrambled eggs and from all that I've gleaned on CH, the way in which you make those versus these, is very different. No s&p until serving. low-to med. low heat and once the egg hits the pan use your spatula and swirl the bottom of the pan, removing the pan if they are cooking too quickly, to keep the eggs soft and smooth. Return the pan to the burner and continue cooking using the same method, removing the pan as needed, until eggs are almost done. Remove from burner, plate them and season w/ s&p. Creamy, softly scrambled eggs like you've rarely experienced. No cream is needed.-COLLAPSE
If you salt your eggs, then salt them before cooking like the other commenters suggest; I hate salt in scrambled eggs, so no salt before, during or after for me!
What is the point of the reserved egg?
To make them a little fluffier and creamer add about 1TBL half & half per each 2 eggs and cook as per recipe..
I sprinkle lightly with chives and shredded cheese(your preference) also. Serve with country gravy biscuits...YUMMMMM
After 40 years of making them the typical "American diner" way, I now prefer Ramsey's method ...it really does make the best scrambled eggs. I like the 'American" style well enough, and they're quick to make...and I have always liked them soft and slightly runny, but I am definitely a convert to Gordon's technique... real, proper, soft scrambled eggs.
The small, creamy curds are what I now look...+READ
After 40 years of making them the typical "American diner" way, I now prefer Ramsey's method ...it really does make the best scrambled eggs. I like the 'American" style well enough, and they're quick to make...and I have always liked them soft and slightly runny, but I am definitely a convert to Gordon's technique... real, proper, soft scrambled eggs.
The small, creamy curds are what I now look for. Pretty impossible to get when eating out, but so easy to do at home.
I discovered a Hungarian variation that has chopped up bits of Hungarian salami mixed in with the eggs during cooking, and it's all served over soft buttery croutons. It's a new favorite.-COLLAPSE
I agree wit hthe addition of cream, and seasoning prior to cooking. Also, adding a squeeze of half a lemon, or even a teaspoon of a mild white vinegar with leave your eggs extra creamy and light. I prefer lemon juice because of the more neutral flavor which isn't really noticeable anyway. By introducing acid into the eggs before you cook, it begins to denature the proteins. This causes them to...+READ
I agree wit hthe addition of cream, and seasoning prior to cooking. Also, adding a squeeze of half a lemon, or even a teaspoon of a mild white vinegar with leave your eggs extra creamy and light. I prefer lemon juice because of the more neutral flavor which isn't really noticeable anyway. By introducing acid into the eggs before you cook, it begins to denature the proteins. This causes them to coagulate at a lower temperature which in turn allows for less moisture to be driven off by the time they are finished cooking, which of course is a shorter period of time. Also, for very light, moist eggs, cook them in a double boiler. It's as easy as screwing up hollandaise and great with smoked salmon, caviar and creme fraiche.-COLLAPSE
I disagree with those who don't salt before cooking. I think eggs (like rice) are one of those things that you have to salt before cooking so that the salt can get properly integrated. Otherwise the eggs end up bland with occasional over-salted portions. I have never noticed any of the ill-effects that the anti-salt folks attribute to pre-salting eggs.
Odd to give basic instructions without some mention of schools of thought. Adding a dollop of cream doesn't increase the difficulty one bit, and is de rigueur in our house.
I'm with Rob 69555 and Gordon on this one I think what's been described here is Norhth American shirred eggs, which are delicious, but not scrambled.
Here's my recipe, to make 'real' scambled eggs, melt a good knob of butter in a thick bottomed non-stick pan, or a ban-marie. Remove from the heat; pour in a quarter cup of single cream and six beaten eggs; season with black pepper and a little...+READ
I'm with Rob 69555 and Gordon on this one I think what's been described here is Norhth American shirred eggs, which are delicious, but not scrambled.
Here's my recipe, to make 'real' scambled eggs, melt a good knob of butter in a thick bottomed non-stick pan, or a ban-marie. Remove from the heat; pour in a quarter cup of single cream and six beaten eggs; season with black pepper and a little salt (final adjustment at the end of cooking). Return the pan to a low heat and stir gently and continuously with a wooden spoon or spatula. After about five minutes the eggs will approach the 'set'. Remove from the heat and keep stirring. Now add another knob of butter and, if you want, add fresh chopped herbs, or smoked salmon, or chopped cured ham pieces. Serve on hot buttered toast. Enjoy! Serves 2 - 4 depending on how hungry you are...-COLLAPSE
"This is the correct way to scramble eggs"
I agree, this is a way to scramble eggs.
I agree with benbenberi. Adding salt before or during cooking makes the eggs weep. I too stir gently while they are cooking, but not all the time. I also add a little milk or cream to the eggs before cooking. YUM YUM YUM.
Gordon Ramsay would start with cold eggs unbeaten and cold butter in a cold nonstick pan. then turn on the heat and begin to scramble with a wooden spatula to prevent scratching. You don't want Teflon in your eggs and you don't need to scramble your eggs in a bowl. as your eggs begin to cook remove the pan from the direct heat as eggs only need 158 degrees F to cook. When your eggs are just about...+READ
Gordon Ramsay would start with cold eggs unbeaten and cold butter in a cold nonstick pan. then turn on the heat and begin to scramble with a wooden spatula to prevent scratching. You don't want Teflon in your eggs and you don't need to scramble your eggs in a bowl. as your eggs begin to cook remove the pan from the direct heat as eggs only need 158 degrees F to cook. When your eggs are just about set what you want to do is add a little seasoning & creme fresh or something cold to stop the cooking. This is the correct way to scramble eggs-COLLAPSE
When your eggs are just about set what you want to do is add a little seasoning & creme fresh or something cold to stop the cooking.
There's a few key things this recipe gets wrong, as people have been saying.
1) Don't add salt in advance, that just makes the eggs tough and watery.
2) Don't just let the eggs set in the pan - to make a proper scramble, rather than a broken-up omelet, you have to actively stir/scramble the eggs while they cook.
A couple other tips:
*) the most important thing is to stop cooking the eggs...+READ
There's a few key things this recipe gets wrong, as people have been saying.
1) Don't add salt in advance, that just makes the eggs tough and watery.
2) Don't just let the eggs set in the pan - to make a proper scramble, rather than a broken-up omelet, you have to actively stir/scramble the eggs while they cook.
A couple other tips:
*) the most important thing is to stop cooking the eggs BEFORE they're done - the residual heat will finish them so they're just right, not dry or watery
*) from Gordon Ramsay - very slow cooking, repeatedly removing the eggs from the (very low) heat then replacing them for a bit, stirring constantly, makes for a very creamy small curd
*) from Jacques Pepin - whisking the eggs vigorously and constantly while cooking them in a deep saucepan, and beating in a little milk or cream at the very end after removing them from the heat also makes a creamy small curd, and does it a lot faster than Ramsay's method-COLLAPSE
I love this video of Julia Child making omelettes. http://www.pbs.org/juliachild/
I agree with Benny - Alton Brown does this/explains this/demonstrates this masterfully..... i was thinking the exact same thing reading this article. setting aside a portion of raw egg seems wholly unnecessary
8 clicks for an egg recipe. Really?
This recipe is way off. The proper way to make scrambled eggs is simple:
Start with a pan that is warm but not hot (you do not want to fry the eggs)
Melt some butter or place some bacon grease in the pan to avoid the eggs sticking (I recommend cast iron pan)
Crack the eggs directly into the pan as if you were going to fry them
When the whites begin to firm up break the yokes and begin stirring...+READ
This recipe is way off. The proper way to make scrambled eggs is simple:
Start with a pan that is warm but not hot (you do not want to fry the eggs)
Melt some butter or place some bacon grease in the pan to avoid the eggs sticking (I recommend cast iron pan)
Crack the eggs directly into the pan as if you were going to fry them
When the whites begin to firm up break the yokes and begin stirring gently
Continue stirring until eggs are still wet but not runny
Serve with bacon, grits, fresh sliced tomatoes, and biscuits.
Regards-COLLAPSE
While I applaud the intent of this recipe to instruct people to make good scrambled eggs, I gotta say, as a scrambled eggs enthusiast, I have some issues with this recipe. First, who cooks 6 eggs at a time? OK, I do, on occasion, but I don't know of anyone else who does, even when cooking for two. Second, the setting aside a small portion of raw egg in a separate bowl means unnecessarily dirtying...+READ
While I applaud the intent of this recipe to instruct people to make good scrambled eggs, I gotta say, as a scrambled eggs enthusiast, I have some issues with this recipe. First, who cooks 6 eggs at a time? OK, I do, on occasion, but I don't know of anyone else who does, even when cooking for two. Second, the setting aside a small portion of raw egg in a separate bowl means unnecessarily dirtying up a bowl, and the recipe calls for fully cooking that portion anyways, so, uh, what's the point? Third, the larger portion of egg is poured into the pan (I agree with the medium-low heat setting) and is just left there to get stiff, overcooked, and chewy. Alton Brown correctly instructs the egg mixture to be immediately stirred around as it hits the pan, to keep whatever egg that is initially cooked by the heated pan surface from being overcooked. Personally, I like my eggs very wet and runny, and that's easily achieved without having to pour in a second bowl of raw egg mixture (cold raw egg in my scrambled eggs are not my idea of a good time). Just plate the eggs, with its hot runny goodness, out of the pan, sooner than most people would with their scrambled eggs.-COLLAPSE