Secret to perfect scrambled eggs?

Question

I do not seem to have the gift for making scrambled eggs.

If you were to show someone how to make them - which point would you highlight --- the one where you would say "now make sure that....."

Thanks a bunch for your advice....
Be well all - peace

Answer 1

A very little milk (like two tablespoons for 2 eggs). Whisk the eggs but stop once they are incorporated. Otherwise they will get dry (like what happens when you over whip egg whites). Add a little salt to the mixture but no pepper until the end. The pepper gets makes them bitter mixed in.
Lastly (the worst part for you), I cook them in a small (7 inch for 2 eggs) non stick skillet in about a tablespoon of butter. As the eggs set, lift the edges with a fork or spatula and let the egg run under the cooked part. When the top is just a little runny, you have two choices. (scrambled is choice 2)

1) Roll the pan (pull and flip slowly) so that the eggs form an omelet (stuffing optional)

2) Gently mix the eggs, breaking them up into large pieces. Cook only until the the appear set completely and serve immediately

Optional mix ins into the scrambled egg mixture

4 drops of Worcestershire sauce

1-3 drops of your favorite hot sauce

or

Replace milk with heavy cream for a very rich (and caloric) dish.

Answer 2

Want to try the microwave ??? I have been a cook for many years and love my scrambled eggs this way.
Take 2 eggs , 2 tbls milk/cream(low fat if you prefer), a pinch of salt, tspn chopped chives (fresh or dried), and a pinch of chicken bullion powder.
Whisk all together in a microwave proof bowl.
Cook on high for 1 minute then take out and whisk vigorously.
Cook for a further 30 sec and whisk once again.
Repeat cooking but 15 secs at a time til desired consistency is reached (some like them runnier than others) making sure to whisk as you go,
They will look funny, as they start cooking round the edges first but just whisk and that will fix it.
The eggs will keep cooking after you take them from the micro, so it is best to have them come out of the micro approx 10-15 sec before you think they are ready.
Then by the time you butter your toast and dish them up u will have perfect scrambled eggs.
Less mess and quicker cooking too.
Cheers

Answer 3

Having worked as a breakfast cook in restaurants, I think I have stumbled upon the best method for scambled eggs.
This works great for omelets too!!!

Step #1 In a medium size mixing bowl, crack three eggs and add 2 teaspoons of milk. Mix well with a wire whip.

Step #2 Add one pinch each of the following: fresh minced yellow onions, fresh minced garlic, Lowery's Season Salt, ground white pepper.

Step #3 Add one tablespoon of sour cream. Mix again with the wire whip. Place an omelet pan on the stove on a medium heat. When it begans to heat, add 1 tablespoon of clarified butter. Wait a few seconds and add the egg mixture. Stir continuosly with a rubber spatula until the eggs are cooked. Plate and enjoy!!

Clarified butter can be made by melting butter and ladleing the foamy stuff off the top. Carefully ladle the clear butter into another container and leave the sediment at the bottom. This clear butter oil (clarified butter) can withstand higher temps without burning.

The best omelet and scrambled egg pans are the kind you get at restaurant supply stores. Buy an 8 or 10 inch teflon pan. They also sell high-heat rubber spatulas that won't melt. These last about 1000 times longer than the kind you buy at retail stores and they are relatively inexpensive. You can buy these items at Amazon.com.

Answer 4

Make sure that you cook Scrambled Eggs over a low heat because they have a high protein content which will cause them to be hard if you cook them too quickly. Remember to keep dragging the mixture from the edges of the pan to the centre. Remove from the heat just before they are almost done, because the residual heat will continue for a minute or two longer, and therefore continue cooking the mixture. Use 1 or 2 tablespoons of milk or cream per egg. Add salt at the end, because adding salt to the mixture prior to cooking can also reduce their finished "fluffy" texture.

Answer 5

My Dad taught me this over 40 years ago:
Use the freshest eggs possible.
Break one for each person, and one extra "for the bowl" Beat well. Do not add anything to the beaten eggs.
Pour into an oiled skillet or seasoned cast iron skillet. Turn heat on low. Stir evenly while eggs thicken. Just as they reach "done" pour in one teaspoon of cold skim milk. Turn off the heat immediately and fold until eggs are glossy. Serve immediately, and allow the diners to season per their own taste.
Perfect scrambled eggs!

Answer 6

I think that everyone likes there eggs different. I make it a rule to scramble the heck out of them. If I can put them in a blender, all the better. I never scramble them in the pan. When they're scrambled in the pan, the whites sometimes show. Then I make sure not to overcook them. I cook them on medium. For 3 to 6 eggs, I only cook them for about 4 minutes because I don't like them dry. Now, if you want to go advanced, I read on line about a restaurant that serves them with ground beef, cheese and spinach added. I tried it. Now I use spinach and cheese in mine. I just keep a bag of frozen, chopped spinach and take about 1/2 cup and then add cheese. Bon apetit!

Answer 7

My father used to use milk instead of water for nice fluffy scrambled eggs. Just crack the eggs into a bowl, add a little salt, pepper and milk. Beat with a fork until all is combined. Put a pat of butter into a small, preferably teflon, skillet, and swirl it around until melted. Add the eggs and keep fluffing the egg with a fork while it cooks. When eggs are not runny, they are done. Don't overcook them.

Answer 8

Well, when I'm scrambling the eggs up in a bowl before cooking them, I always add just a little bit of milk--if you add to much they become runny--but if you add just a little it makes them fluffier.

Also when you cook them, don't cook them too fast or they'll burn, also try to resist the urge to stir them often, let them cook for a bit before stirring. BTW you should grease the pan before cooking them with either some butter, cooking spray, or olive oil so the eggs don't stick to the pan.

I've wrecked a lot of scrambled eggs--the best way to get them right is to keep practicing and trying out different things until you find something that works for you.

Answer 9

Scrambled eggs should be fluffy. The key steps in order of importance are:
1. thoroughly mix the eggs with a whisk or fork so that a lot of air gets mixed into the mixture.
2. a little milk before mixing the eggs
3. preheat the pan to mediun and add a small amount of butter


Hope this helps.

Answer 10

For me, the perfect scrambled egg is made with a slice of cheese broken into small pieces and a tablespoon of milk.