Google "Gordon Ramsay scrambled eggs" for a great demo. I never make them any other way now and they are AWESOME ... rich and creamy. Yum.

OMG - I crack eggs and scramble in the pan, is that bad?

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.

Instead of whisking by hand, I will whisk with the whisk attachment on my immersion blender. It adds more air to the beaten eggs making fluffier eggs. I do prefer milk or chicken broth to water as the fat does help the flavor. And yes, chicken broth is a secret ingrediant that I find makes very good scrambled eggs.

Anonymous wrote:

Anonymous wrote:Microwave.

Oh, that is just wrong.

Hot pan, butter, S/P and a little thyme. Pour in whisked eggs, scrape around a the sides bit to scramble, let sit till set, flip and take off the burner -- it'll finish cooking from the pan heat.

This is an omelet - which is delicious - but not scrambled eggs.

I add milk (or half & half or cream, if available), salt and pepper to two beaten eggs. Heat pan on medium; butter in pan. When butter melts, pour in egg and IMMEDIATELY LOWER THE HEAT in the pan. Slowly but continually stir egg with rubber spatula until soft curds develop and egg is lightly cooked to desired doneness.

It's a lot more labor intensive than scrambled eggs usually are, but than again, it doesn't make the rubber eggs my mom used to. This technique is based on one Patrick O'Connell used when cooking for Queen Elizabeth in 2007.

Disagree with water rather than milk. I use water for omelets, not scrambled eggs. Scrambled eggs taste better with a little added fat and dairy.

A few eggs, a dash of milk, very very low heat, stirring constantly. When it looks almost done, add a little parmesan, salt and pepper and take off the heat before it is actually completely done as it will cook a tad bit afterwards.

To do them perfectly, it takes some time. Sometimes I don't have the time, so I use a higher heat, but the difference is incredible.

Anonymous wrote:Just add a little water, not milk, etc. It creates steam inside the egg --> fluffiness. I don't add salt and pepper until the end because it doesn't distribute evenly otherwise.

This. Water instead of milk. Makes them nice and fluffy.

Anonymous wrote:Microwave.

Oh, that is just wrong.

Hot pan, butter, S/P and a little thyme. Pour in whisked eggs, scrape around a the sides bit to scramble, let sit till set, flip and take off the burner -- it'll finish cooking from the pan heat.

Just add a little water, not milk, etc. It creates steam inside the egg --> fluffiness. I don't add salt and pepper until the end because it doesn't distribute evenly otherwise.

Add some creme fraiche.

Microwave.

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.

Curious what is the best way/technique for best flavor and fluffiness?