How do you make srambled eggs?

Question

What do you do when its on the pan?

No Im not joking, I never learned how to cook... : ]

Answer 1

crack an egg over a bowl, let the content fall in the bowl, whip the egg with a fork, season it to your likings. Add a tablespoon of butter to a skillet, place the skillet on the stove medium heat. Stir the eggs every 40 seconds until the shape starts to turn and you notice that they look scrabbled.

Answer 2

Put a frying pan on the burner, add a little butter, and turn the heat to medium high. While the pan heats up, crack a couple of eggs into a bowl (taking care to see that no eggshell gets into the bowl) and beat the eggs lightly with a fork. When the pan has heated, transfer the eggs to the pan and stir the eggs lightly while they cook. In a few minutes, the eggs will have lost the liquid, but they are still moist. At this point, you have reached soft scramble. If you continue to cook them, you will reach a point where the eggs are scrambled ( and DRY).

Now, let's try it again using my variation for soft scramble. Use the steps I've described, but when you add the eggs to the pan, add one and a half slices of Kraft singles American cheese for every two eggs. (Any cheese left over is known as "chef's treat". Enjoy while you cook.) Cook until all the liquid is gone, but still moist. Serve as is, or between two slices of toast. Enjoy.

Answer 3

You want to make mind blowing scrambled eggs? Oh, have I got an easy recipe for you!

Heat the pan that has been liberaly sprayed with Pam. On a medium/high temperature. *It's important that the pan is hot so that your eggs don't stick badly.*

Wisk 4 eggs for just a moment, in a bowl, before pouring them into the pan. You can do this with a fork or a wisk. *the longer you wisk them, the fluffier they will be*

Let them fry for a moment and begin turning them with a spatula. Turn/mix the eggs about every 30 seconds.

When they are beginning to become fluffy and all fluid has solidified stir in 2 heaping tablespoons of cream cheese and about 1/8 cup of salsa.

Cook for an additional 1 or 2 minutes, folding the cream cheese and salsa into the eggs well. Be sure to not over cook them. Scrambled eggs should never be 'browned'.

They are sooooo good and sooooo easy!

Enjoy :)

Answer 4

Heat the pan
Use whisk to mix 3 eggs, dash of salt, and about 2 oz water
Melt butter in pan, especially around sides
Whisk eggs briskly while pouring into pan
Stir until eggs are clumping together well and most of the runny is gone
Sit a minute, then flip using pan and let sit another minute
Slide out of pan onto plate
Eat

Answer 5

1) Prepare the eggs. Break two eggs per person into a bowl or jug. Add milk or water, if you choose. Beat them well using a fork or whisk. Add salt and pepper to season, if desired.

2) In a frying pan or skillet, heat a pat of butter (2 teaspoons) until it melts and bubbles. Move the pan by its handle, so that the butter glides around the surface and coats the entire pan.

3) Continue to whisk as you pour the egg mixture into the pan. Set the burner on low.

4) As the eggs start to cook, the mixture solidifies. As soon as this starts happening, move the mixture around the pan with a spatula. This helps to get the correct texture, rather than one big, unappetizing lump of egg.

5) When your eggs are almost cooked, take them off the heat. The hot pan will continue to cook them. If you prefer drier-textured eggs, leave them on the heat as required.

Enjoy... :)

http://www.wikihow.com/Make-Scrambled-Eggs

Answer 6

Scrambled Eggs
The key to fluffy scrambled eggs is to beat the eggs briskly for at least 15 seconds before cooking, incorporating air to produce large, puffy curds.

Instructions:
In a medium bowl, beat eggs (2 per serving) vigorously for at least 15 seconds. In a medium nonstick skillet over medium-high heat, melt 2 teaspoons butter. When the butter is melted and foamy, add eggs. Reduce heat to medium, and using a spatula or flat wooden spoon, push the cooked eggs toward the center while tilting the pan to distribute the runny parts. When the eggs are almost set, scramble them gently, turning them over a few times. Serve immediately.

Answer 7

Heat the pan
Use whisk to mix 3 eggs, dash of salt, and about 2 oz water
Melt butter in pan, especially around sides
Whisk eggs briskly while pouring into pan
Stir until eggs are clumping together well and most of the runny is gone
Sit a minute, then flip using pan and let sit another minute
Slide out of pan onto plate
Eat

Answer 8

well you can do them one of two ways. 1. break the eggs in a bowl and use a fork or a wire whisk to beat them till they are all mixed. Then pour them into a pan on the stove. Use a spatula to move them back and forth till they are firm. Make sure you break them up as you are cooking them. 2. Same as abpove except instead of breaking them into a bowl you break them directly into the pan. Make sure you spray the pan first, and make sure you keep an eye on them the whole time they cook pretty fast.

Answer 9

Lots of good recipes above. My mother the "scrambled egg expert" always did two things.

After cracking the eggs in a bowl, she removed the "mucuosy" clear white part. You can get it out with the tine of a fork. She said that this part does not beat into the rest of the egg.

And, she added a little tiny bit of water for fluffiness when scrambling.

Most important, she never cooked them until a brown butter crust appeared, cause I wouldn't eat them.....

Answer 10

This is different but it works.
Heat your fry pan to med high and one by one break your eggs in and only when some of the white begins to set add salt and pepper to taste a splash of milk and stir breaking the yolks. stir gently until a little moisture remains and turn out onto hot buttered toast.
The egg will continue to cook and you will have lovely scrambled eggs with flecks of cooked white and yolk