Scrambled eggs cooking technique

[Anonymous]

What technique do you use for the actual cooking part of scrambled eggs?

I do what I learned from my mom:

Pour in the pan and let it sit for a bit before gently moving cooked parts into the middle on occasion (letting the runny part then fill in the pan and sit for a bit before repeating). Towards the end, I flip/turn over to ensure no runny bits (do not like wet eggs, but not overly dry either) and pull off once liquid gone and doesn't appear too wet. This is how my mom cooked them growing up and they seem nice and fluffy and the eggs are more "together" than broken into bits. (For context, before cooking, I whisk eggs with milk and good bit of salt, and usually add shredded cheese after I pour in the pain).

I've seen others cook them by continuously whisking on the stove while cooking, but when I taste them (through this technique no matter who cooked them), they are bland and kinda rubbery, the eggs are broken into many small bits when done. Is this how you are supposed to cook them?

[Anonymous]

Anonymous wrote:What technique do you use for the actual cooking part of scrambled eggs?

I do what I learned from my mom:

Pour in the pan and let it sit for a bit before gently moving cooked parts into the middle on occasion (letting the runny part then fill in the pan and sit for a bit before repeating). Towards the end, I flip/turn over to ensure no runny bits (do not like wet eggs, but not overly dry either) and pull off once liquid gone and doesn't appear too wet. This is how my mom cooked them growing up and they seem nice and fluffy and the eggs are more "together" than broken into bits. (For context, before cooking, I whisk eggs with milk and good bit of salt, and usually add shredded cheese after I pour in the pain).

I've seen others cook them by continuously whisking on the stove while cooking, but when I taste them (through this technique no matter who cooked them), they are bland and kinda rubbery, the eggs are broken into many small bits when done. Is this how you are supposed to cook them?

Your way is the best way! I use lots of butter, and keep the heat really low. I also whisk the eggs and a dab of milk or cream together to get some air in before I pour the eggs into the pan.

[Anonymous]

Don’t overthink it.

[Anonymous]

My mum ( in England) used to add a bit of milk and do the small bits method. I don’t add milk and cook mine more like a flat omelette I break Up a few times. I add old bay and shredded cheddar.

[Anonymous]

Anonymous wrote:

Anonymous wrote:What technique do you use for the actual cooking part of scrambled eggs?

I do what I learned from my mom:

Pour in the pan and let it sit for a bit before gently moving cooked parts into the middle on occasion (letting the runny part then fill in the pan and sit for a bit before repeating). Towards the end, I flip/turn over to ensure no runny bits (do not like wet eggs, but not overly dry either) and pull off once liquid gone and doesn't appear too wet. This is how my mom cooked them growing up and they seem nice and fluffy and the eggs are more "together" than broken into bits. (For context, before cooking, I whisk eggs with milk and good bit of salt, and usually add shredded cheese after I pour in the pain).

I've seen others cook them by continuously whisking on the stove while cooking, but when I taste them (through this technique no matter who cooked them), they are bland and kinda rubbery, the eggs are broken into many small bits when done. Is this how you are supposed to cook them?

Your way is the best way! I use lots of butter, and keep the heat really low. I also whisk the eggs and a dab of milk or cream together to get some air in before I pour the eggs into the pan.

Thanks! Yes, I only ever use butter with cooking eggs and keep the heat moderately low. Same regarding including a bit of milk with the eggs and a solid whisking before pouring into pan.

Do people prefer the continuous whisking method? My MIL does this and is weirded out by my slow cook method (on the other hand, I prefer the way mine taste and feel, and so do my kids... so much so that they rejected other scrambled eggs over mine ).

[Anonymous]

Low and slow for best results.

[Anonymous]

Anonymous wrote:Low and slow for best results.

Came here to say this. My DH cooks his eggs as fast as possible on high. I cook mine incredibly slowly on incredibly low heat. His are flatter, harder, and texturally off (but fine for what he is looking for, which is really just to ingest protein!). Mine are light and fluffy and almost creamy without being wet.

[Anonymous]

I've always wondered how some people end up with gross rubbery eggs. Whisking in the pan? I seriously never have heard of that. Slow stirring if anything.

[Anonymous]

See Gordon Ramsay’s video.

[Anonymous]

OP, I use your method in the pan. Very recent discovery: adding a little bit of buttermilk to the eggs before cooking makes them incredibly fluffy! I don't know what the chemistry is, but it's miraculous.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Low and slow for best results.

Came here to say this. My DH cooks his eggs as fast as possible on high. I cook mine incredibly slowly on incredibly low heat. His are flatter, harder, and texturally off (but fine for what he is looking for, which is really just to ingest protein!). Mine are light and fluffy and almost creamy without being wet.

This our house too. And he still wonders why the kids like mine better. Patience is key.

[Anonymous]

Butter in pan, add scrambled eggs (just eggs), gently stir with wooden spoon, take off stove (electric) when they are almost the way I like them, scrape and flip to thoroughly finish. Salt when on plate.

[Anonymous]

Kenji's method which uses a small bit of cornstarch and cubed butter in the eggs produces great results for only about 1 minute extra of work.

[Anonymous]

I cook them over medium heat, stirring constantly but slowly.

[Anonymous]

If you stir constantly, isn't the end result shredded and rubbery? I do the occasional gentle scrape to the middle with a spatula, but do not continuously stir or whisk and do not break up what has solidified (except if I'm making a large amount and need to ensure it's cooked through)