can anybody tell me how to get my to make my scrambled eggs completely yellow?

Question

i keep getting some white stuff which i dont like, how do i get rid of it?

Answer 1

Take the clear part out and just cook the yolk

Answer 2

assuming your eggs are fresh, the white would be from the cooking of the egg-white which is actually clear and gelatin-like when raw. i don't know what your scrambling technique is, but i recommend breaking the eggs open into a bowl, adding a couple of tablespoons of very cold water, then beating them heartily with either with a fork or a whisk until the mixture looks uniform in texture and color. In the meantime, heat oil or butter in a skillet (I like to heat the skillet on medium heat and then add the oil or butter..this way it spreads fast and you need less). You don't want to burn the oil or butter, you just want to get it hot so depending on your stove you want either medium heat or even medium-low heat. When the skillet is hot enough to cook the eggs (you can drop a tiny bit of the egg mixture into the skillet..it should sizzle if the skillet is ready for cooking), beat the eggs some more and keep beating as you empty the contents of the bowl into the skillet. Egg-whites can separate out of the mixture pretty quickly, so it is important to whisk as you pour. Then, cook the eggs as you normally would. Voila! Beautiful completely yellow scrambled eggs! I hope this helps!

Answer 3

As many have said, use a whisk and mix thoroughly before and after adding any liquids into your scrambled egg mixture.

Eggs beat/mix better when they are at room temperature, so take the number of eggs you plan to cook out of the fridge 30 minutes to an hour before you plan to cook them.

I have found that organically raised hen eggs have a deeper yellow-colored yolk, probably because of the hens' diet. In my area, anyway.

I don't know what it is called, but eggs have a bit of a stringy piece in it, that looks solid white, and it pretty much will not beat into the egg mixture. It will be that bit of bright white you often see in a cooked scrambled egg. You can try to remove it with a fork after cracking the egg(s) into the bowl, but it is a sneaky slippery little thing, and doesn't like to be caught. It is easier to pour your thoroughly mixed-up egg and liquid mixture through a strainer as you add it into the pan, if you don't want that in your scrambled eggs.

When mixing up your eggs, use no more than 1 tablespoon of liquid (milk, water, broth, etc.) per egg.

If possible, use real butter to cook your eggs. Melt the butter slowly and do not brown it, using low heat. Add the eggs and continue to cook them slow on low heat. Don't stir your eggs madly, but slowly move them around. The low heat and slow movement reduces that "egg pieces swimming in liquid" problem, and also helps the eggs retain their color and fluffiness.

Hope this helps.

Answer 4

You need to thoroughly mix the yolks into the whites before you cook them. Adding a little water (a teaspoon) may make this easier to do. I don't like the whites showing at all in my scrambled eggs. You could try adding a drop or two of mustard, also.

Answer 5

Whisk the eggs well , mix some custard powder with milk, add to the egg mixture. Cook slowly, lifting the cooked bits and letting the uncooked egg run under them.

Answer 6

Buy egg yolk in a carton, though I believe the whites are better for you. You can do this manually by cracking an egg, and sliding the yolk in each half until most of the white has slid into a bowl/container

Answer 7

Take it out before you cook it.I do it.OR. theirs a box that looks like a carton of milk but it's actually mixed eggs. its what restaurants use instead off real eggs not that the eggs in a box aren't real.

Answer 8

make sure you beat them with milk with a wire wisk before cooking, that way all the whites are totally mixed with the yellow! good luck

Answer 9

Whisk them in a bowl before cooking them in the pan.

Answer 10

honestly , when i beat the egg until its completely yellow. no clear parts just yellow.