Have you tried Paula Deen's scrambled egg recipe?
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Anonymous
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When I make scrambled eggs, they are usually just okay instead of great, so I decided to find a recipe to use tomorrow. Paula Deen's gets great reviews and calls for sour cream, which I was surprised to see.
Curious if anyone here has tried it. http://www.foodnetwork.com/recipes/paula-deen/the-ladys-perfect-scrambled-eggs-recipe.html |
Anonymous
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I haven't. What don't you like about the results you're getting now?
My guess is you're overcooking and underseasoning, since that's what most people do. And the pan needs butter, not cooking spray or oil. |
Anonymous
You're probably right on at least the over cooking part. I do use butter most of the time. It doesn't help that DH prefers his eggs to be dry... But what are your tips for seasoning and not overcooking? Perhaps I turn the heat too high too, I usually put it right at about 6:00 on my gas range, which is a strong medium. |
Anonymous
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Depends on your taste, OP. I like my scrambled eggs not too scrambled, a bit wet and definitely not too seasoned.
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Anonymous
Your pan should be medium low (closer to low). Put a good hunk of butter in to start. Don't season with salt and pepper until eggs are almost set. Take yours out when eggs look soft and loosely set (they'll keep cooking!). Keep DH's in longer and crank the heat up to medium if he likes dry eggs. |
Anonymous
| You have to keep stirring them pretty constantly to keep them creamy. That's the French way. Put in a bit of half and half or cream when you break the eggs and scramble them in a bowl first. Most Americans like them dry, or at least they're accustomed to eating them that way. |
Anonymous
| I add chive cream cheese as I scramble the eggs. Huge difference! |
Anonymous
| I've used water, milk, cream cheese, and sour cream. I think sour cream has the nicest smooth and creamy texture. We don't always have it on hand, so it's not the usual way we make scrambled eggs. |
Anonymous
| Organic brown eggs, cage free and all of that made the difference for us. I use butter, cook on mid-low, and stop cooking early. (I do like dry eggs too but my family prefers them this way). I dont add milk or cream since my husband is lactose intolerant. I do scramble w a fork in a bowl beforehand. Get a lot of air in it, scramble well. Add salt as pp said (i didnt realize it mattered when you added-- ill pay more attn.) im not a great cook, but tgis is one of the fundamental wkd dishes for us, and if we're tired we'"" have it on a wknight for dinner! |
Anonymous
| Why not to season till almost set? |
Anonymous
Salting too early can toughen the egg. |
Anonymous
| Haven't tried hers but Gordon Ramsay has a great video tutorial that calls for cooking them in a small saucepan, not a flat sautee pan, and stirring them vigorously off the heat and stirring in some sour cream. I tried it once, they were heavenly, but a very "wet" creamy scramble, not hard little lumps of egg. |
Anonymous
| Sour cream, just a tad, works great in eggs...especially omelettes. |
Anonymous
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My ex used to add sour cream to scrambled eggs. They were fantastic! He had worked as a cook at a country club in college, and that's where he learned it.
Too bad he was a jerk... |
Anonymous
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Gordon Ramsey's cooking technique for eggs is the only way I will make them now. If I don't have creme fraiche, then I will use some whipped cream cheese or a dollup of sour cream. Heavy cream also works in a pinch.
I make modernist cuisine's cheese sauce once every few weeks and will sometimes add that too for the best cheesy eggs. |