How can I make the perfect scrambled eggs?

Answer 1

mix up some eggs 2gether then put in the microwave then for a couple a seconds keep taking it out and mixing it then when its a scrambled you can tell they're done!

Answer 2

Make sure you check the expiration date! Old eggs get rubbery. The first thing is to let your eggs sit on the counter for about 1/2 hour before you cook them. It's easier to get an egg to scramble without browning if they are already at room temp. I generally make 3 eggs. Scramble them in a bowl with a little salt and pepper.

In a teflon pan melt about a tbsp. of butter. and add the eggs on a very low heat. Let the eggs just set and then stir contantly for about 5 minutes. The eggs will not be all the way cooked through. Then cover for about 3 minutes. You will have light fluffy eggs with no brown on them. This is also the time you can add anything to your eggs. I like to add a little shredded cheese and chives to mine.

Answer 3

Scrambled Eggs

2 large eggs
1 tablespoon milk
1 heaped dessertspoon quark or cottage cheese
1 level tablespoon fresh snipped chives
salt and freshly milled black pepper
You will also need a small non-stick saucepan and a wooden fork.

Begin by beating the eggs in a bowl, together with a good seasoning of salt and pepper. Now place the saucepan over a gentle heat, then add the milk to moisten the pan, whirling it around the edges. Add the eggs and, using a wooden fork or pointed wooden spoon, briskly stir backwards and forwards through the liquid egg. Keep on scrambling until three-quarters of the egg is a creamy, solid mass and a quarter is still liquid. Now add the quark or cottage cheese and chives and continue to scramble, then remove the pan from the heat and continue scrambling until no liquid egg is left. Serve immediately, as the egg will continue to harden.

Answer 4

Scramble them with a fork in a bowl. Add a little bit of milk. Put the pan on a low heat, add a little margarine or butter to the pan. Pour in the scrambled eggs and stir with a wooden spoon. The heat should be quite low to stop the eggs burning but be patient and cook it properly. You'll have nice soft scrambled eggs out of this.

Answer 5

I don't know about perfect but I do it and it always suits me.I break a couple of eggs in a jug and add a cup of milk with a little pepper.I whisk with a fork to thoroughly mix. I warm a small saucepan with a little butter in on the hob.When the butter is melted I pour the egg and milk mixture into the saucepan. With a medium heat keep stirring continuously with a fork.The mixture will start to thicken but keep stirring. Put a couple of slices of bread in the toaster..The egg mixture will now start to go fluffy as the liquid all solidifies.Heep stirring but take off the hob before it starts to go brown.Butter the toast,spread the scrambled egg and enjoy.. I like a bit of tomato ketchup on mine.

Answer 6

Microwaved eggs?!? Oh dear the 80's has a lot to answer for...make them on the hob NOT the microwave. This recipe is enough for 2 people -

4 eggs, 25ml semi skimmed milk, 30-40 grams of butter (not margerine, yuk), plenty black pepper and a bit of salt. Mix all this together in a jug with a fork and pour the mixture in the pot. Cook it on the lowest heat setting possible, if you overcook them you ruin them, once they start to heat stir them continuously until and light and fluffy. Making the perfect scrambled eggs takes about 10 minutes

Answer 7

I can't believe that someone has actually suggested using a microwave to do scrambled eggs!

Break two or three eggs into a non-stick saucepan, and stir them continuously with a wooden spoon. That is pretty much it. The rest is down to personal taste. I like to add a bit of butter to mine, and some black pepper. Other people prefer to use milk, but I find that makes them too wet. You can also give them a little bit of a bite by adding mustard. Whatever you choose to put in yours, just make sure you keep stirring.

Microwave! I ask you!!

Answer 8

Two eggs per person, I like to use Jumbo. Make sure they are fresh. Beat with fork, eggs, pepper, milk. Use alittle (smaller than a dab) of real butter in a medium hot skillet, when butter melted, add eggs. Use fork (or appropriate implement for your skillet), to move eggs around. Let set for few seconds, then stir them again making sure you get everything from sides and bottom. If your eggs are browning, your skillet is too hot, turn it down or remove from heat. Keep this scrambling up until eggs are cooked to your taste, I prefer them very dry. Eat immediately, cold eggs are horrible. You may want to kill the taste with salt, hot sauce or salsa. My uncle Al uses ketchup. Ick.

Answer 9

1) crack eggs in bowl, whisk, and leave on counter for 10-15 minutes (if eggs are not cold when they hit the pan, they cook nicer)
2) Use a nonstick pan and LOW heat
3) keep stirring! even if it feels like nothing is happening. you are preventing curds from forming and you will end up with creamy, luxuriously textured eggs.
4) best tool? a silicone spatula. just keep raking it along the bottom and sides. Patience is the key to perfect scrambled eggs.

Answer 10

EGGS, BUTTER, SOME SALT, VERY TINY BITS OF GARLIC TO TASTE , A LITTLE MILK .

MIX EVERY THING IN A BOWL , PUT THE BOWL ON MEDIUM HEAT AND KEEP ON STIRRING , TILL THE EGGS ARE COOKED AND FLUFFY. HOPE THIS HELPS . IT TAKES SOME TIME , BUT IS BETTER THAN POURING THE MIXTURE INTO A FRYING PAN, LETTING IT FRY AND THEN SCRAMBLING THE EGGS.

Answer 11

my trick is is to not over beat the eggs, if you bet them too much you will get those curd-like eggs... yuck, I hate those.. I like mine to have big fluffy chunks....

and then put some butter or margarine into a pan and melt it , add the egg, and let it sit for a minute or so and then slowly pick up one side of the eggs and let the uncooked egg slide under... continue slowly flipping the eggs, until they are cooked, leave them a bit wet....