whats the best way to make scrambled eggs?

Question

mine never turn out that great. thanks!

Answer 1

Those are some really good answers above and if you still can't get it right, just drive straight to your nearest Denny's, they make the BEST scrambled eggs on the planet :)

Answer 2

How to scramble eggs 1. For scrambled eggs for one, use 2 large eggs and ½ oz (10 g) butter, plus salt and pepper. For more people, just multiply the ingredients accordingly. The method remains the same but more eggs will obviously take longer to cook. For scrambled eggs, the fresher the eggs the better, but up to two weeks old is fine. First of all, break the eggs into a small bowl and use a fork to lightly blend the yolks into the whites, whisking gently. Add a good seasoning of salt and freshly milled black pepper. Now take a small, heavy-based saucepan and place it over a medium heat – this is really the only rule; if the heat is too high, the eggs will become dry and flaky. Add half the butter to the pan and swirl it around so that the base and about 1 inch (2.5 cm) of the sides of the pan are moistened with it.
2. Then, when the butter has melted and is just beginning to foam, pour in the beaten eggs. Using a wooden fork or a wooden spoon with a point, start stirring briskly using a backwards and forwards movement all through the liquid egg, getting into the corners of the pan to prevent it from sticking. Don't, whatever you do, turn the heat up: just be patient and keep on scrambling away until you calculate that three-quarters of the egg is now a creamy, solid mass and a quarter is still liquid.
3. At this point, remove the pan from the heat, add the rest of the butter and continue scrambling with the fork or spoon. The eggs will carry on cooking in the heat from the pan. As soon as there is no liquid egg left, serve the scrambled eggs absolutely immediately. The secret of success is removing the pan at the right stage, because overcooking makes the eggs dry and flaky. Once you've mastered the art of allowing them to finish cooking off the heat, you will never have a problem. If you like, you can add a little double cream or crème fraîche as well as the butter. Either way, soft clouds of perfectly scrambled eggs are one of life's special joys. Serve on buttered toast or bagels.
enjoy

Answer 3

The key to good fluffy scrambled eggs is slow and low. Too many people think they need to jack the heat up under a pan all the time and that is not the case.

Mix as many eggs as you want but only use about a teaspoon of milk per egg, you dont' want to make a french toast coating. Add just a bit of salt. Mix until weel blended. While you are doing this preheat your pan till it is very warm. Add a pat or two of butter let melt.
Pour eggs into the preheated very warm pan and turn the heat down to the lowest setting. I prefer a rubber spatuala but use what you are comfortable with. I dont' recommend a fork those that tears at the egg you want them to be fluffy not "scratched"
Using the spatuala start scraping the bottom of the pan every so many minutes to bring up the fluffy eggs. Eggs are done to me when I no longer have a raw look to them, they will still look "wet" though from the butter you used. It should take you quite a few minutes to create the perfect scramble but well worth it. Right before the eggs are done (to your preference) add in you flavorings, salt, pepper, cheese, etc. Use a similar technique when making an omlett also only you want the egg to set on the bottom and not burn so use the spatuala to pull the egg to the center of the pan when the egg is most of the way set flip it over to get the not cooked side and have your fillings ready b/c it is done. Add your cheese and veggies meat etc and fold and place on a plate serve.. Yummy

Answer 4

Salsa Scrambled Eggs:

3 eggs
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated cheese (optional; try Cheddar, Monterey Jack, or mozzarella)
1 tablespoon unsalted butter
3 tablespoons salsa
Flour or corn tortillas (optional)

In a small bowl, whisk together the eggs, salt, pepper, and the cheese, if using.

Melt the butter in a skillet over medium heat. Add the eggs and cook for 30 seconds. Add the salsa and scramble the eggs until set, about 1 minute more. If desired, spoon into warm flour or corn tortillas.

Yield: Makes 1 serving

Answer 5

The key is a good pan (Teflon non stick) and alot of butter. Not spray!!! but margarine or butter!!! Scramble your eggs do not add milk . All the milk does is makes the batter thinner so there's more. (restaurants do it so they get more out of the batter) Dump scrambled eggs into the pan. ( I let my pan get hot first, till you see the butter sizzle a little bit) It just makes they eggs cook lil faster rather then sit in the pan. After that you just use a spatula and move the eggs around. After they are cooked alittle bit I chop um up with the spatula and turn um over to cook on the other side. I make alot of breakfast at home for 4 people. Its best served with bacon! Yummm!

Answer 6

Crack a couple of eggs into a bowl, mix in a small splash of milk (say a table spoon) a dash of salt and a couple of turns of a pepper mill, mix with a fork until combined.

In a frying pan on medium heat, put in a tablespoon of extra-virgin olive oil and a pat of butter and let it heat until the butter is melted.

Pour the eggs into the pan, and using a spatula, mix the eggs for about 15 - 20 seconds - this puts uncooked eggs back on the bottom.

Once that is done, leave it set for a little. Using the spatula again, flip sections of the mixture - if it breaks, it breaks.

When it looks ALMOST done, remove it from the pan. The residual heat in the eggs will continue to cook them for the next minute or so. (if you cook them until they are done in the pan, they will be over done on the plate).

I don't put cheese on my eggs, but have been known to use chili or salsa, but only on top of the eggs, never in the mixture. That is a personal thing. If you want to add cheese, do so just before you start to flip them.

Enjoy your eggs.

Answer 7

Generally if you beat them before hand and add them to the skillet warm they will scramble nicely. If you use butter...be certain that it is only slightly melted or it will turn brownish and spoil the look of the eggs instead of having light fluffy yellow eggs...you will have burnt looking brown ones. I prefer to use a little olive oil and spread the butter and salt and pepper after they are cooked.
Oh yeah...and I don't like to use milk. It takes away from the flavor of the eggs.

Answer 8

Stick the eggs, a bit of milk, a bit of butter and some saltnpepper in a bowl, mix very well so you have a smooth yellow mix, no blotches. The bung it in the microwave (E type) for 40 mins per egg. Take it out give it a good mix to make sure there's no runny bits and then mash it all up with the potato masher to give you fluffy scrambled eggs.
Serve with warm toast and lashings of tomato ketchup

Answer 9

First i melt butter in a pan then if i want just plain scrambled eggs i crack my eggs in a spouted measuring cup whisk with a fork.Then i add a splash of water.I always season mine with salt and pepper or goya adobo...Once the butter is melted cut your heat down to med then i add the beaten eggs..Use a wide spatula ok then scrape then so that u are pulling layers.U dont not want beebees you want to use a fold type method.when they are still alittle glossy pull them out of the pan.They will over cook.You want them dry but glossy.You can add chopped ham to the raw eggs and cook as stated above and finish with some yummy cheese..

Answer 10

The first two anwers are excellent. I would also suggest low heat, lots of butter in the pan, and keep scrambling as long as the eggs are the least bit runny.
Nothing like fresh eggs cooked that way at about 7,000 feet up in the mountains. They look like chiffon.

Answer 11

The best way is to melt a large knob of butter (about a .tablespoon )in a heavy based pan.Add three eggs beaten with a little white pepper.NO MILK. Keeping the heat quite low stir gently with a wooden spoon touching the bottom of the pan so that nothing catches .Take of the heat while it is just under done as it will firm up with its own heat and you dont want it sliceable.