Best ever scrambled eggs

I don't remember wher I got the recipe but these are the best scrambled eggs you've ever eaten:
 
3 large beaten eggs.
3 T butter
3 T cream
Kosher salt, freshly ground pepper
 
Bring butter & cream to boil, add eggs, lower heat to medium, cook eggs to soft curds.
Remove from heat, add salt, pepper, gently toss.
 
 
 
 
 

Sounds mushy-----but good !!1
I often have to return pan to the stove because eggs are not
firm enough, or set enough so some of my gang-----yours
would never due I am afraid.  I hate mine well done so
I'll give 'em a go.

Sounds like the way the French do it. Too soft for me. I need my scrambled firm.

Otherwise...  

"Cook eggs to soft curds" NO WHEY!

My wife once made scrambled eggs for me using a double-burner and also with eggs that were laid that within 24 hours of our eating them. They were unquestionably the best I've ever had.

OY WHEY---a good one CTF----

Living on a farm we had eggs that were still warm from the chicken
sometimes-----to tell you the truth I like 'em any way I can get 'em---over light and another coffee please.

I love scrambled eggs. Had some just this morning. 3 large fresh organic, open pastured brown beauties lightly scrambled in EVOO. Sorry, gotta keep the butter to a minimum.
They are truly a gift from the Gods. Best part, an animal doesn't have to give it's life for us to be able to enjoy this treat.

Right. It gives the life of it's babies.
 
In deference to enginecapt, who is 100 percent correct: Mea culpa, mea culpa, mea maxima culpa
 
Right. It gives the life of its babies.

Michael Hoffman


Right. It gives the life of it's babies.

Thanks for always keeping it real and accurate Michael. I love eggs, meat, fish and vegetables. I know what they are and where they came from. I will keep eating and enjoying them.

Michael Hoffman


Right. It gives the life of it's babies.

Well, not really. Supermarket eggs are unfertilized.

Mosca

Michael Hoffman


Right. It gives the life of it's babies.

Well, not really. Supermarket eggs are unfertilized.

Of couse they're not. Think of it as the morning after solution.
 
By the way, I happen to believe in choice.

agnesrob

Michael Hoffman


Right. It gives the life of it's babies.

Thanks for always keeping it real and accurate Michael. I love eggs, meat, fish and vegetables. I know what they are and where they came from. I will keep eating and enjoying them.

You mean you are one of those weird folks who don't know for a fact that steaks and chops and hamburger are grown from scratch in plastic foam with plastic wrap in supermarket meat cases?

With two egregious violations in a row (posts 7 & 8), I can't shut up: its, not it's.

Michael Hoffman

agnesrob

Michael Hoffman


Right. It gives the life of it's babies.

Thanks for always keeping it real and accurate Michael. I love eggs, meat, fish and vegetables. I know what they are and where they came from. I will keep eating and enjoying them.

You mean you are one of those weird folks who don't know for a fact that steaks and chops and hamburger are grown from scratch in plastic foam with plastic wrap in supermarket meat cases?

Don't you know that only the ones made from tofu are?
 

In the past, I would have agreed with the "soft curds, eeewww" group. That was before I discovered the Nero Wolfe Cookbook. Those familiar with Rex Stout's great detective will know that he's a (hmm. gourmet? picky eater?). His recipe for 40-minute scrambled eggs, made in a double boiler and finished with a "sauce" of browned butter and tarragon vinegar, doesn't really take 40 minutes, but close. And soooo worth it.

Soft?  Wet?  No fried onions?  Ick!

Extra dry or not at all.

I don't even like cheese mixed in because it stops the eggs from drying out.

  I like to add a tsp. of H2o to my eggs as it makes them airy. I do like my scrambled eggs a little more firm rather than soft. Cheese? Yes Please!!!! Cream, sure!, butter too!!!


David O.

40 minute scrambled eggs----------------Nero had his Fritz,
cook par excellance to stand and watch for 40 minutes. 
I have more important things to do, now if I can remember
what they are I will be off.  No time to say hello, goodbye
I'm late, I'm late, I'm late. 

Heat a pan to medium, add butter, crack eggs into pan, scramble, add pepper and a little garlic salt and take out when still a bit underdone. They'll finish cooking on the plate.

I hate mine well done so I'll give 'em a go.

 
I, too don't like an overcooked egg - when you're cooking them it doesn't take but a blink of an eye for them to pass from perfectly cooked to well done.  The rubbery thing gets to me.  If it happens- no matter what method - if they're overcooked I trash them and start over. 
 
As for scrambling - which I very seldom do since we favor omelettes or sunny side ups - just a small bit of real butter in the pan - lightly whisk the eggs - pour -as they start to set slowly and  gently move them around the pan with a spatula and remove them to a plate before you think they're done.  A  soft and creamy but not runny or rubbery thing is the home run.
 
 

As for scrambling - which I very seldom do since we favor omelettes or sunny side ups - just a small bit of real butter in the pan - lightly whisk the eggs - pour -as they start to set slowly and  gently move them around the pan with a spatula and remove them to a plate before you think they're done.  A  soft and creamy but not runny or rubbery thing is the home run. 
 
NOW THIS IS SOME ONE WHO KNOWS HOW TO PUT HEAVEN ON A PLATE----------EGGZACTLY MY METHOD BUT WITH PROBABLY A SKOSH MORE BUTTER.
 
 
RUSS

Cook those things!  Jesco White on eggs

If it runs, it's not cooked.  Black pepper and maybe some hot sauce.  I'll put cheese in an omelette, but wrapped up in the eggs, not mixed in with the egg itself.

Usually I'll just use egg whites, mix in a little salsa or something and nuke it for a minute real quick in a mug or bowl.  Makes a perfect sandwich size.

A great seasoning to add to scrambeled eggs is Beau Monde.

chewingthefat


A great seasoning to add to scrambeled eggs is Beau Monde.

My husband's roommate left a bottle of this when he moved out. I never make scrambled eggs without it now!
I'm going to try the OP's recipe (with a dash of Beau Monde). I'll have to make different ones for my husband, who believes that scrambled eggs should be firm (read, hard & rubbery).

for me, a true scrambled egg is where you drop the egg into the pan, then scramble. Pre-beating makes an omelette mixture. A scrambled egg has white bits.

Hey, now, let's get serious on this subject and stop with all the yolks! 

chewingthefat


A great seasoning to add to scrambeled eggs is Beau Monde.

Thank you for mentioning this wonderful seasoning! It really takes me back, as my mother would make a scrumptious dip made mostly from sour cream and Beau Monde.
 
But to get back to the subject at hand... I prefer my scrambles soft and buttery...  with the only seasoning a little kosher salt... and the only accompaniments, bread and jam.