What'sthe secret to make goodlooking and tasty Scrambled eggs?

Question

I think it's really hard to make goodlooking and delicate scrambled eggs.Sometimes when I do it just become flat and with little bubbles in it,which is not tasty at all.I need your advice plzzzzzzzzz.Thx!

Answer 1

okay this is what i did. the secret is......water and milk!

yes u read right! All you gotta do is break 2 eggs into a bowl, and whisk it with a little bit of salt. then add milk and water to a consistency that u woudl u like your end result to look like, remember that water evaporates so u'll learn to judge accordingly

after that drop the entire mixture onto the frying pan and just keep on scrambling the eggs.

the trick too is to cook the thing ON THE FRYING PAN till its about 70% done. then immeditaeldly transfer onto plate and then sprinkle pepper on it

you see, the heat that is trapped withint the egg will cook the reamining bits, so when u're serving the egg, it would have cooked to about 95% to 100%..perfect for a fine breakfast!

Answer 2

Well when you prepare the eggs that are to be scrambled add an once of milk, put it in a container that can be sealed, and shake shake shake! Once you have got bubbles in the egg, put it on a pre-heated buttered medium temperature pan and let scramble for a few seconds. When the edges get a little hard push them into the center with a spatula and lean the pan to the side you just pushed so that the uncooked egg can cook. Repeat this on all the sides until there is no more liquid egg. Add salt and pepper to taste, and serve!

Answer 3

opt to attempt the microwave ??? I actual have been a prepare dinner for some years and love my scrambled eggs this way. Take 2 eggs , 2 tbls milk/cream(low fats in case you want), a pinch of salt, tspn chopped chives (sparkling or dried), and a pinch of rooster bullion powder. Whisk all jointly in a microwave information bowl. prepare dinner on severe for a million minute then take out and whisk vigorously. prepare dinner for a much better 30 sec and whisk as quickly as returned. Repeat cooking yet 15 secs at a time til needed consistency is reached (some like them runnier than others) making constructive to whisk as you bypass, they'll look humorous, as they start up cooking around the sides first yet basically whisk and which will restore it. The eggs will shop cooking once you're taking them from the micro, so it extremely is desirable to have them pop out of the micro approx 10-15 sec until now you think of they are waiting. Then via the time you butter your toast and dish them up u would have desirable scrambled eggs. much less mess and speedier cooking too. Cheers

Answer 4

Hire Martha Stewart

Answer 5

Add a tablespoon of milk for every egg you scramble. Make sure that you whisk it well so that it would be fluffy. Fry it in a non-stick pan with a coating of low fat butter for better aroma and taste. :)

Answer 6

The secret = adding your favorite herbs, fresh preferably. Some chopped up parsley or basil make a HUGE difference! Whisk it all together with milk of course and it's a gastronomic treat!

Answer 7

I don't add any kind of extra ingredients other than the eggs itself, and it comes out looking great as the ones u can get at restaraunts.....the SECRET isn't a big one. While cooking my eggs, i stay attended to it at all times, and stir continuously to prevent it from getting burn, or or stick, just as long as u do this, the eggs will come out looking "professionally" made. :)

--Rich

Answer 8

Take a bowl, add 2 eggs, a little milk, and a slice of american white cheese. Mix and cook.

Answer 9

all I do for scrambled eggs is add about 1-1/2t. of milk per egg, whisk until it's all light and bubbly and stir in some salt and onions(green onions/ scallions are best)

Answer 10

What I do is add milk, salt and whisk the eggs.

Then I use melted butter and keep scramblin' them till they're about 30% done. Then I add grated cheese and keep scramblin' them till 70% done. And they are served immediately.