Scrambled Eggs

Every place I've ever been to scrambles them beforehand. To me, that's a plain omelette, and it just drives me nuts.

Here's how I was taught when I was a kid.

Heat a pan over med, add in a some butter, crack 4 eggs in the pan, wait until the whites just barely set, then mix it up with a little garlic salt and pepper, and plate it slightly before they're done to compensate for carryover heat. This way, you get little specks of yellow and white. The texture is better, and it looks better I think.

Does anyone else cook eggs this way?

 We call those frambled, and they are good.

My husband makes scrambled eggs as you described, but adds shredded cheddar in with the raw eggs-very, very good!!!

I beat the eggs with cream before adding them to a skillet.

heat pan with butter, crack as many eggs as needed in bowl, mix well, put in hot pan, cook till done.
serve w/ s&p & anything else you want.
prefferably a Bloody Mary.

Beat eggs with some half n half, add to medium high heated pan with butter-
Add:

Chopped cooked bacon  
Shredded cheese
Diced Tomato
Chives from garden
Cook till done-season with a little Lawrey's seasoning salt................  
Serve with buttered rye or sourdough

Delish.

Gost has it right, except that garlic overpowers eggs. Correctly, slowly cooked scrambled eggs have discrete bits of yolk and white distributed throughout - the addition of cheddar is allowed, as is the addition of bits of bacon or ham -although I prefer my bacon on the side. And, yes, as he mentions, they should be a bit underdone when removed from the pan - dry scrambled eggs are an abomination.  

Should have mentioned above that shad roe is a great addition to scrambled eggs.

Cheers, John 

I HATE scrambled eggs however you make them and I love omelets.  I can't explain it.

Seafarer john has it right on...I might add finely diced tomatoes if they come from my garden...sometimes cheddar cheese.

You don't beat the eggs first, you crack them directly in the pan and stir with spatula.  And you most certainly don't mix half/half, milk or any other cow product with your chicken eggs that's sacrilegious!  (don't mix your animals!  you wouldn't eat a beef/pork mix hot dog now would you?)  Beating them in a bowl messes up a dish unnecessarily and makes some phony tasting eggs.  Like someone said above, definately better texture if you crack in pan, let sit a second,then scramble!

You know, it just occured to me, people would would beat their eggs first to make scrambled eggs, are probably the same souls that would make instant mashed potatoes.   How hard is is to peel some potatoes, boil them and mash them with margarine?

But the question is.... How do you make the toast to go along with your eggs?

bwave


(don't mix your animals!  you wouldn't eat a beef/pork mix hot dog now would you?)

I'd eat a bacon cheeseburger right now. and i just ate a DELICIOUS homemade spaghetti carbonara, which combines bacon, chicken eggs, cheese (cow's milk and sheep's milk), so i think i just mixed a whole mess of animals. and they really tasted superb together. enjoy - fb

seafarer john


Gost has it right, except that garlic overpowers eggs. Correctly, slowly cooked scrambled eggs have discrete bits of yolk and white distributed throughout - the addition of cheddar is allowed, as is the addition of bits of bacon or ham -although I prefer my bacon on the side. And, yes, as he mentions, they should be a bit underdone when removed from the pan - dry scrambled eggs are an abomination.  

Should have mentioned above that shad roe is a great addition to scrambled eggs.

Cheers, John

Although as a child I was taught to pre-whip the eggs (and my mother made them in a sauce pan instead of a skillet), I heeded the advice of the curmudgeon Seafarer several years ago, and now I always scramble the eggs in the skillet.  I like to use bacon grease instead of butter.  Now and then I'll add some cheese, but usually salt and pepper suffice. 

And I totally agree that dry scrambled eggs are an abomination.

bwave


You know, it just occured to me, people would would beat their eggs first to make scrambled eggs, are probably the same souls that would make instant mashed potatoes.   How hard is is to peel some potatoes, boil them and mash them with margarine?

Why would you even consider ruining mashed potatoes, or anything else for that matter, by adding MARGARINE to them??? you might as well make instant mashed potatoes if you're going to add Margarine to them

    Gosti, the method that you describe is called "shipwrecked."  That is how they order them in Wasilla, AK.  Where I work we pre whip our eggs because we serve about 3,000 of them per day. We also cook all of our eggs in egg pans, not on the flattop. I prefer my eggs overhard but not crisly. I try to cook all eggs at as low a temperature as I can because if you cook at too high a temperature, they will turn out rubbery.

  JMHO

David O.

I'll keep on whisking the eggs first, adding cream when making scrambled eggs and water when making an omelet. That's the way I was taught, and that's the way I want my eggs.

gostillerz



Does anyone else cook eggs this way?

No.

Either way tried it in a bowl or directly to a pan.My ? Are the white or brown shells easier to digest ?

gostillerz


Every place I've ever been to scrambles them beforehand. To me, that's a plain omelette, and it just drives me nuts.

Here's how I was taught when I was a kid.

Heat a pan over med, add in a some butter, crack 4 eggs in the pan, wait until the whites just barely set, then mix it up with a little garlic salt and pepper, and plate it slightly before they're done to compensate for carryover heat. This way, you get little specks of yellow and white. The texture is better, and it looks better I think.

Does anyone else cook eggs this way?

Yes....that is the proper way for scrambled. To whisk or mix prior is a broken omelet and adds unwanted air to the mix. Also, never add salt prior to cooking.

And after all these years I find out I've been doing it wrong.

boyardee65


    Gosti, the method that you describe is called "shipwrecked."  That is how they order them in Wasilla, AK.  Where I work we pre whip our eggs because we serve about 3,000 of them per day. We also cook all of our eggs in egg pans, not on the flattop. I prefer my eggs overhard but not crisly. I try to cook all eggs at as low a temperature as I can because if you cook at too high a temperature, they will turn out rubbery.

JMHO

David O.

I like everything you wrote, except for eating OH eggs. Those belong in a egg sandwich.
I also add a smidgen of water....

mark

boyardee65


    Gosti, the method that you describe is called "shipwrecked."  That is how they order them in Wasilla, AK.  Where I work we pre whip our eggs because we serve about 3,000 of them per day. We also cook all of our eggs in egg pans, not on the flattop. I prefer my eggs overhard but not crisly. I try to cook all eggs at as low a temperature as I can because if you cook at too high a temperature, they will turn out rubbery.

JMHO

David O.

Where do you work that serves 3000 eggs a day? A Navy Mess Hall??? Must be a lot of tired chickens in Wasilla AK!!
 
BTW, Who would have thought the lowly Scrambled Egg would have evoked this much discussion? Can't wait for someone to start a thread on the pros & cons of Salt & Pepper!!!

sk bob


heat pan with butter, crack as many eggs as needed in bowl, mix well, put in hot pan, cook till done.
serve w/ s&p & anything else you want.
prefferably a Bloody Mary.

Personally I prefer to have many Bloody Marys, then I don't have to eat eggs...they have cholesterol!

Oh, just a thought but I'll scramble my eggs any damn way I like, their ain't no book on the right way to scramble eggs. I agree with Micheal Hoffman on the cream and the whipping eggs first, makes them moist and fluffy.

No matter what the technique, it is essential to use low, gentle heat when cooking eggs: egg protein beings to thicken at only 144°F, and toughens rapidly. The only exception is omelets; there the bottom is cooked quickly over medium-high heat, but the surface remains slightly runny, making for a soft interior when folded. Serve cooked eggs on warm, not sizzling hot, plates or they will continue to cook after they are removed from the pan.  Fanny Farmer

When I get an omelet with a soft interior, I send it back to be cooked properly.

Foodosaurus aka braunsteinm


But the question is.... How do you make the toast to go along with your eggs?

Anyone have a good recipe for toast? 

chewingthefat


Oh, just a thought but I'll scramble my eggs any damn way I like, their ain't no book on the right way to scramble eggs. I agree with Micheal Hoffman on the cream and the whipping eggs first, makes them moist and fluffy.

Oh, just a thought. That's a damn omelette.  

It is not an omelet. You never add cream, or milk, to an omelet. You use water.