How do you make scrambled eggs?

[Anonymous]

Anonymous wrote:Bring the bottom of a double boiler to a boil. Meanwhile, whisk together eggs, cream, salt and pepper. Bring the heat to the lowest temperature required to maintain a nice simmer. Melt a knob of butter in the top of the double boiler, then pour in the eggs. Put the lid on and thoroughly ignore it for a quarter of an hour. When the time is up, remove the lid and gently stir with a (yes, this is important) WOODEN spoon until you reach your preferred level of doneness. Turn out onto a warmed plate and eat with thin toast.

Wow - my version tastes great and involves a frying pan, eggs, and a bit of seasoning. Mix it all together and fry it up. Never had any complaints.

[Anonymous]

I like the crunch of egg shells in my eggs. Egg shells are a natural source of crunchiness.

[Anonymous]

Anonymous wrote:One egg plus 1 tablespoon milk plu salt and pepper; whisk well with a fork. Heat pan, then add a tablespoon of butter. Butter should foam a bit. Swirl butter around to coat bottom and sides of pan. Whisk egg again and pour in pan. Let egg set, but not too long or it will brown; on the other hand, it will fluff as it cooks and too much stirring will deflate it. Don't overcook - as soon as egg looks cooked, get it out of the pan. If egg browns, try again at a slightly lower pan temperature.

My DH (and his whole family!) prefer their scrambled eggs to get brown.

[Anonymous]

Good points here that I follow too:

1. I use the magic bullet to mix the eggs (adds fluff and air)
2. I hardly mix them when in the pan. Over mixing deflates them. I just mix enough to break it up some.
3. I don't use water, I use milk, whipping cream or half and half if I have it around is even better.

[Anonymous]

I never knew scrambled eggs were supposed to be fluffy. I think of that for omelettes.

I add a little milk and a pinch of herbes de provence, pour into a warm buttered pan, and go slowly and constantly around the pan with a spatula til it's all cooked. Takes less than a minute to cook 2-3 eggs. Double boiler and 15 minutes?? No.

[Anonymous]

haven't read any responses but eggs + milk. season to flavor

[Anonymous]

Anonymous wrote:haven't read any responses but eggs + milk. season to flavor

That I how my mother would read this thread. She is a horrible cook n has no idea why.

[Anonymous]

I like my scrambled eggs this way,
Break two eggs, place in bowl, add 1.5 cups flour, 1 tsp baking soda, 2 tsp baking powder, 3 tbsp of brown sugar, a pinch of cinnamon, a little salt, 3 tbsp of melted butter, 1 tsp of vanilla, and 1.5 cups of buttermilk. Mix it and then fry them up in a pan.

[Anonymous]

Anonymous wrote:I like my scrambled eggs this way,
Break two eggs, place in bowl, add 1.5 cups flour, 1 tsp baking soda, 2 tsp baking powder, 3 tbsp of brown sugar, a pinch of cinnamon, a little salt, 3 tbsp of melted butter, 1 tsp of vanilla, and 1.5 cups of buttermilk. Mix it and then fry them up in a pan.

This sounds like pancakes

[Anonymous]

Since we're going into recipes beyond just eggs...I happen to like Matzo Brie (eggs scrambled with matzo) and I'm not even Jewish. But then, you open *THAT* debate up to if you are supposed to soften the matzo in water or milk!

[Anonymous]

Never let water touch your scrambled eggs if you want them to be velvety. Pan should be bone dry--the add butter and salt whip the eggs with a small which or fork on med-hi heat. Turn off fire while eggs are still a little runny. They'll continue to cook in the pan. Slide onto plate and eat!