how do you make the perfect scrambled egg?

Answer 1

Whip your egg in a bowl with a fork and do not add milk or water. Pour into a buttered medium low pan (too hot is what kills scrambled eggs!) Add a handful of chopped ham and gently use a spatula to just pull egg forward and let liquid egg run underneath, keep doing this until it is all just barely cooked. (No need to scramble to death, you scrambled them in the bowl and it will continue to cook a minute after the heat is off) Plop on a plate and cover with a handful of cheese. Bring me a fork!

Answer 2

"Don't overcook them" is the best advice given so far. My favorite recipe for scrambled eggs is from an old recipe by Escoffier, which I got from the book Last Chance to Eat. They're very rich, but they're the best you'll ever have.

Take a cast-iron (or other heavy) skillet. Heat to medium heat -- don't get it too hot. Break into a bowl and GENTLY stir 6 eggs together until just combined. Add a pinch of salt and some pepper. Put the eggs in a pan and stir constantly (but slowly) with a spatula.

The goal is to have them smooth, not lumpy. Don't cook them too fast.

When they're starting to firm up (but are still nice and runny) remove them from the heat and add an ounce and a half of butter, and three tablespoons of cream. Combine until incorporated.

Answer 3

Crack desired amount of eggs in a bowl and beat them with a whip or a fork, do not add milk this will make them watery and they will also brown when you are cooking them. Heat a non-stick fry pan over a medium flame and spray it with some pan release. Pour in the eggs and stir them with a rubber spatula scraping the bottom and sides as you go. THey will only take a few minutes to cook. If the pan is to hot the eggs will brown the secret is the temp of the pan. Season them how ever you like them.

Answer 4

I like this one

Sausage, Egg, and Cheese Scramble
Serves 4

4 (2.5 oz link) Pork Chorizo Sausage, casings removed
4 Large Eggs
3/4 Cup 2% Milk
3/4 Cup Sharp Cheddar Cheese, shredded (You can use any flavor cheese you like if you don't like Sharp Cheddar)

Instructions:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from pan, drain and chop into bite-size pieces; set aside.

While sausage is cooking, beat eggs and milk together. Pour eggs into skillet used to cook the sausage. Add cheese and cook until eggs are set. Stir in sausage and serve warm.

Answer 5

Two eggs, salt and pepper slightly, add a tiny bit of milk ,and beat it with a fork. Put a tiny bit of cooking oil in a small skillet, on medium heat,add the eggs and stir until they are cooked to your liking.

Answer 6

Lots of air in the mixing process. This will allow pockets when cooking to give a better, fluffier egg. Allow air into the eggs.

Answer 7

Like some others suggested, I add a bit of milk (very little - you don't want them watery) and pepper. However, I also add grated Parmesan or Pecorino Romano cheese (the good stuff; not the stuff from the green can) and hot sauce. I omit salt because both the cheese and hot sauce are somewhat salty.

Answer 8

Add a small amount of water to the mix prior to cooking. The water will turn to steam and you will end up with light fluffy scambled eggs. DO NOT ADD MILK.

Answer 9

serving for 1
2 eggs
1/2 cup milk approx
1 teaspoon butter
whisk all ingredients with a fork in a small saucepan
once the mixture starts warming just let them cook on there own on a med to low temp
fold them to check if they are nearly ready and take off heat before it is fully cooked as it continues to set after wards
if you cook them too long they taste like rubber. yummy

Answer 10

You mix an egg with salt and milk in a bowl. Whip it and then pour in a pan and keep mixing. Put it on toast....