Skip to comments.Scramble Eggs Like This, Change The Way You View the Morning
Posted on 04/16/2014 5:54:51 PM PDT by kingattax
Eggs and butter. Thats all you need for truly amazing scrambled eggs. Unfortunately, eggs and butter are also the key ingredients in really bad scrambled eggs, the rubbery, flavorless kind you find too often in diners and restaurants.
The fact is, your eggs will always live and die by how theyre handled on the stovetop. Cook them too long and you extract the moisture and, with it, the flavor. But if you cook them gently and slowly, over low heat, youll have the best eggs youve ever tasted. Crack them directly into the pan and, instead of scrambling them, slowly push them about with a rubber spatula.
The whites stay white, the yolks a rich yellow. After a few minutes, you have scrambled eggs that are deeply flavored and wonderfully soft. Its that simple, and they are that good.
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Classic french style
Eggbeaters in a bowl sprayed with PAM first, with olives, cheese, jalapenos, bacon bits, and chopped tomato; cook on high in the microwave for four minutes. Dump out...easy omelet.
I hate undercooked and half scrambled eggs. I like my eggs pre scrambled cooked well done in bacon grease.
Your taste may differ.
Silicone high-heat spatula, and a good non-stick egg pan.
I flip them, but I was a cook.
Yum! sounds great..& easy. Don’t know what it is about eggs, but I can’t cook them! They never turn out how I want..
I prefer bacon grease, but butter is the next option.
This is our families b-fast mainstay. Great way to start the day (but we use 1st cold pressed olive oil, leave off the bread, and add fruit instead).
No, yours are about right, butter though if no bacon grease.
Also, I use a cast iron skillet. There is no comparison. Tossed my (extremely expensive) Calphalon non-stick a few years ago and I haven’t looked back.
You whip em real good in a bowl and add milk. never heard of breaking eggs in a pan for scrambled eggs, must be a Yankee way of doin it. ; )
when you’re doing anything and want it to turn out the way you want it to, my grandfather said you always have to make sure you are ‘holding your mouth right’.
maybe that’s it. :)
See? Cookbook recipes ARE on FR. So, maybe you SHOULD be kinder and less snarky with your postings?
there ya go...thats the ticket
Martha Stewart cooks her eggs over a double boiler, gradually folding them over periodically.
I just add a little water and that makes them good and fluffy. The kids love them.
“Do you like eggs?”
She laughed. She looked at me, so I laughed too.
Wolfe scowled. “Confound it, are eggs comical? Do you know how to scramble eggs, Mrs. Valdon?”
“Yes, of course.”
“To use Mr. Goodwin’s favorite locution, one will get you ten that you don’t. I’ll scramble eggs for your breakfast and we’ll see. Tell me forty minutes before you’re ready.”
Her eyes widened. “Forty minutes?”
“Yes. I knew you didn’t know.”
Nero Wolfe, conversing with Lucy Valdon, in The Mother Hunt, chapter 17
Maybe one of the funniest things ever written. I recall something like after he was satiated with his stupendous 40 minute scrambled eggs and had his first beer he conceded that housewives could perhaps be excused their lack of 40 minute egg-making lore due to their other responsibilities.
Never made them, but I should probably try. Here’s a recipe with two reviews:
I’m with you, although I’ll accept butter or margarine as a substitute for bacon grease. The flavor of butter just really works well with eggs.
Not like the way some people beat it to death with the spatula until what results is like buckshot.
Add milk & turn it very slowly, cooked layers over uncooked.
Kraft has a white cheddar slice with chipotle that is great placed on hot fresh scrambled eggs. Eat when melted. Add guacamole and it tastes like heaven.
Well, I don’t want them rubbery, just cooked. When I was a little kid I hated eggs because my mom always made them runny. Later I found out I liked them when I tried them well cooked elsewhere.
That’s exactly how I’ve cooked them ever since I was little. I just like them that way.
If you like cast iron, have you tried carbon steel? It has all the nice qualities of cast — sears meat well and builds up the same kind of natural non-stick seasoning — but is easier to handle because it’s lighter weight.
I just bought one similar to this recently and am loving it:
This Yankee has never made scrambled eggs like that.
I take three eggs, break them into a bowl, use a whisk and beat the living daylight out of them. No egg whites exist after I am done. Can not stand the site of egg white in my scrambled eggs.
Cast iron skillet on medium / high heat with olive oil. The skillet being hot enough I pour the eggs in and use a spatula to stir the eggs around a bit. They cook properly in about 30 seconds as the skillet is nice and hot.
Sometimes I will have a few slices of ham already chopped up and I’ll throw them in the bowl of beaten eggs. Then pour it all in the skillet.
Eggs, Yankee style~!
Low heat is the key. Some electric stove tops are too hot. It should take near two minutes to cook one egg. If they cook in less than that, your too hot.
Use Pam and cook sunny side up, never turning over, low heat. Use non stick pan. Butter would be even better! Also try coconut oil!
Yep. A little whole milk makes a huge difference
I bought new pots and pans recently. Bought the new steel pots. Love them. Bought ceramic frying pans. Love them even more.
I whisk in half and half or heavy cream if I have it. That’s besides the butter and olive oil in the pan.
That sounds goooooddd. Yummmmm
Saute a chopped tomato and handful of chopped onion in the pan a couple minutes before adding the eggs to the pan.
serve on a corn tortilla with a strip of crispy bacon and tapatio on top. we call ‘em Mexican eggs.
Also, the best way to cook bacon is a single layer in a pan at medium low to medium heat. Take a while for the first batch, but the next batches cook quicker in the bacon fat from the earlier ones.
Bacon doesn’t have a chance to burn in the middle while still being raw on the ends.
Amen. Agree. Except I use Wal*Mart’s Egg Beaters taste alike called Egg Makers. Costs 30-40% less.
Try sliced and drained Roma tomatoes in your omlet. I also like sliced pork sausage.
Non-stick ceramic or traditional porcelain enamel type?
I have both. Love the non stick ceramic.
That’s One of the versions she told the Feds.
This is the ONLY way to scramble eggs. Anyone who blends the eggs into a yellow mash might just as well add the bacon and toast and coffee to the mix and drink it from the blender.
The last time i ate an egg I was 8, 69 years ago!
I be beggin your pardon.
yaw might be livin in Yankee-land but yer cookin like a real Southerner. Jefferson Davis would be proud - Keep up the good work!
Possibly Yankee eggs are just better than the southern ones. The eggs I eat have flavorful yokes and whites so there is no need to add milk or whip together two distinctive tastes.
What a genius. No cook ever thought about this before.
I’ve found that bacon grease is better for fried eggs. Scrambling in bacon grease tends to leave the eggs too oily.
My mother always cooked scrambled eggs until they were really, really, really cooked (browned even) and she rarely moved them once they went into the pan.
Sorry to say I continued that process for way too many years.
A few years ago, I finally started coking scrambled eggs they way they should be cooked. What a pleasure it is to eat them now. No need to drowned them in salsa to get them down :-)
Coking = cooking - Geeze
2 eggs(mix well)
3/4 cup Old El Paso thick/chunky medium-hot salsa(or enough to make the egg mixture fairly dark red in color)
1 green onion chopped
1 slice firm bread ripped into 7-8 pieces
Butter small frying pan, cook/stir eggs in pan until firm on bottom/slightly uncooked on top, place small saucer plate(one that fits into, not over the pan)on top of eggs, give the plate a turn to break loose eggs if they've become stuck, flip pan/eggs onto plate, carefully place eggs back into pan(obviously uncooked side down), add pieces from 1 slice of favorite cheese on top.
Remove from heat(don't overcook them)...allow for cheese to melt.
The key for me is using a plate that's only big enough to completely cover the eggs so when I flip them they don't come out along the edge and burn the hll out of my hand. Of course the small pan/plate trick is mostly just for presentation...as you get a nice round-plate serving. One could just cook'em plain'ole scrambled or omelet style.
The bread BTW simply adds volume...if you're short on eggs this could easily make 2 servings.
...reason I call'em "Vegas Eggs" is that they remind me of how a lot of the buffets in Vegas used to serve their scrambled eggs back in the day.
I add a tad of milk to prevent them becoming too dry.