Scrambled eggs?

Question

What's a good way to ensure they are mildly browned like omlettes tend to be withut having to spend much time on the actual cooking? Temp, amount of butter, if any, ec?

Answer 1

In truth, the perfect omelette has no color at all...

For "slightly browned" scrambled eggs, I think you might have success with a basic omelette, allow it to set a little too long, and then "scramble" it before the top gets too dry.

That should get you where you're going!

Answer 2

That's exactly how I prefer mine. I like rare food, but not with eggs and I don't like the runny kind at all. The best way is to add just a little Bisquik to the beaten egg/milk mixture. Do it slow or you end up with clumps.

Then just cook it without any butter or oil or anything in a nonstick pan like normal for the regular time at the same medium temprature. Remember that if you cook any egg at too high a temp it gets rubbery.

The Bisquik gives it a good fluffy and light (but still solid and cooked thru) texture, and that yummy brown crust.

Answer 3

Bacon fat is best to cook scrammbled eggs in. On medium on an electric stove 21/2 to 3minutes than turn and another 2 to 3 minutes.

Answer 4

add a couple of tsp of butter and a splash of milk to 4 eggs...cook on med until almost firm, turn it down and cook the rest of the way

Answer 5

i cook mine at a slgihtly higher temp then medium heat with not too muchmuch butter, at a higher temp without too much movment they will brown.=)

Answer 6

in a bowl mix 2 eggs with milk and salt mix well and then heat pan on medium heat and spray with pam or pan spray drop eggs in and cook them till good and continuously rip them up and cut them up and keep from sticking together

Answer 7

Mildly browned???

Scrambled eggs should be runny and undercooked if anything.

Answer 8

YES TRY USING A LITTLE MORE BUTTER AND TURN THEM LESS FREQUENTLY.