How do you make the perfect scrambled egg?

Answer 1

Wow..Lexi gave a little more info than required don't you think? She should post on "cooking for engineers" site.
Personally, I always scramble 'in the pan'. I like the way the yolks and the whites still keep their colors, and the eggs are not dry. Just my opinion.

Answer 2

This is down to personal preference regarding how you like your scrambled egg. My fiance likes hers rubbery, so it's not difficult.

But for light and fluffy scrambled egg, use one egg per person as an accompaniment or two or three if you're hungry, and whisk in a bowl with some salt, pepper and a splash of milk.

Melt some butter in a pan (preferably non-stick - easier to wash up) on a medium heat and pour in your egg.

Using either a wooden spoon, a whisk or something that can get into the corners of the pan, keep moving the egg. Do this for a minute or two until it just starts to stick to the bottom of the pan. You'll know this because every time you move the spoon across the egg, it'll come away from the pan and you'll see the bottom of the pan before the liquid egg fills it again.

This is the crucial part - turn off the hob and get that spoon moving all over the surface of the pan - don't let that egg stick, get it in the corners, and around the sides and all over the bottom. When it appears as though there's only a small amount of liquid egg left, you can stop what you're doing and serve up. The egg will continue to cook, but it should be about the right consistency.

If you don't like black pepper in your scrambled egg, you could try using white pepper instead. Optionally, add some herbs to the mixture for some colour, but that should do the trick for you.

I hope that helps!

Answer 3

Some say an egg is an egg, however, I use Egg land's Best, and they are better.

use 3 eggs
about 1/4 cup of light cream
salt & pepper to your taste.

I use a butter flavored non stick cooking spray, you may use butter if you want, but if it gets the slightest burnt, it will ruin your eggs. Besides that, the pan should be hot when the egss are put on it, so the butter is bound to change tasts.
OK, so you spray the pan, let it get warmed and pour the egg mix onto the pan. Use a spatula with a sharp end that will catch the eggs, not a dull one that lets them burn behind on the pan. Grab your eggs from around the side of the pan and flip them and chop down into the pile a few times. Keep doing this, never leaving the pan, and take the eggs off when thay are cooked to your liking, hard or soft.
They should be light and fluffy. If you want an omelet, use the same egg formula, only add your veggies and let one side cook through before flipping it.

Enjoy your egss.

Answer 4

First of all you will need 2 eggs, butter, milk and salt and pepper.

You will need a sauce pan, and a wooden spoon. First pour 2 cups of milk into the pan, put it on a medium heat, break 2 eggs into the milk, add about 50-75g of butter to the pan, then basically let it boil up and keep mixing it till it starts to firm up, be careful not to let it burn!
keep moving the mixture, as it starts to boil you will see it start to resemble scrambled eggs, keep mixing till it becomes tight, you will see it becomes a yellow colour. Just before this stage, put your toasts or whatever you're having with it, add salt and pepper to taste; and there you have scrambled eggs!!!

Answer 5

Beat a few eggs and a splash of milk thoroughly with a whisk. Melt about a tablespoon or so of butter (NOT margarine or any other type of oil/fat) in a skillet over med. heat. Pour beaten eggs in and "scramble" them. You don't want them brown at all...they should be yellow and fluffy. When they look *just* about done, remove from heat and add salt and pepper. Adding salt before cooking will toughen them.

Answer 6

2 whole eggs and 1 extra egg yolk, whisked with tablespoon of milk, pepper and salt. Melt a knob of butter in a non stick pan. Add eggs and keep stirring until set to the consistency you prefer.

Answer 7

I seperate the yolk from the egg whites then whip the egg whites and beat the yolk.

Firstly beat the yolk add a little milk
Whip the egg whites and fold into yolk
add a little salt and pepper
cook in the microwave, they are way fluffier this way and they don't stick to the pan

Answer 8

Depends on how many eggs you use. Free range are better as the yokes are orange. Beat eggs with a touch of milk put in microwave for 40 secs, beat again another 40secs beat again and leave to stand for 10 seconds. If they are still running just keep putting them in microwave. people make the mistake when using the microwave to put them in for to long and they dry up.

Answer 9

easy use 1 full egg n one egg white only add bit of milk bout a splash you'd put in a brew shove in microwave for 2 mins on full heat, comes out perfect everytime ......if u wanna fancy way then ignore me get a cook book

Answer 10

beat egg with a little milk and a touch of salt.
add to a warmed pan with melted butter covering the base.
stir
leave
stir
leave etc
serve on brown buttered toast with smoked salmon.