Anonymous wrote:

Anonymous wrote:

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.

My MIL made scrambled eggs by essentially breaking up the eggs as they fried in the pan. The bits that weren't crunchy were rubbery, and they were streaks of white and uncooked yolk.

My husband thought that was how scrambled eggs were supposed to be, so that's how he'd make them for the kids. But only once, because the kids wouldn't eat them.

I make mine pretty much like you do. (And I don't like them wet, either.) The only thing I would add is that some people favor adding water instead of milk; they say water makes for fluffier eggs.

I put a few glugs of oil in the pan, then in a bowl whisk the eggs thoroughly & season with salt and pepper. When the oil is hot, I pour the eggs in and they immediately puff up, then I stir and flip as needed until they are mostly cooked through. This amounts to “frying” the eggs essentially. After I started cooking them this way, I discovered Alton Brown has a similar recipe on Foodnetwork.com. The man knows what’s up.

Anonymous wrote:See Gordon Ramsay’s video.

With the pan seared tomatoes?

OP, your way is superior. I hate shredded curdling eggs. Oftentimes, people cook them on too-high heat and the liquid separates from the eggs. So gross.

I would not say I whisk constantly, but I do like mine creamy and curdlike and achieve that by mixing the raw eggs with a bit of milk and salt, pour into warmed pan (which stays on v low heat the whole time), and using a spatula to constantly pull the cooked part to the middle of the pan. When it looks almost
done I pull it off the heat (and top with fresh pepper or ebtb seasoning).

Now, I agree cooking scrambled eggs in butter is best, but I have tried evoo and like it - when I use evoo I cook it more like you do, op, and the edges get a bit crispy.

I use OP’s method but I don’t turn them over bc I like them slightly softer.