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  1. #1
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    Scrambled egg secrets?

    Does anybody know the tricks to making perfect scrambled eggs? We each have different methods at home (cooking on gas) and each argues that their own is the best. Still, I've had them in cafes etc. and they've been fluffier and bulkier than any of us can produce.

    Alan

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    Super Moderator jscher2000's Avatar
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    Re: Scrambled egg secrets?

    What I used to do when I cooked eggs with care was to whisk them with a fork and whatever might be added in for flavor (salt, pepper, maybe chives or salsa) until reasonably aerated, and then pour into a medium-hot pan. As the edges dried, I would pull them in (e.g., at 12:00, 6:00, 3:00 and 9:00) to allow more raw egg to contact the pan. I don't like dry eggs, so after it all looked reasonably firm but still a bit glossy, I'd roll it onto a plate. Sort of half-omelette, half-scramble, I guess.

    Some say that some milk should be added when whisking but I never went for that.

    Freshness may have an effect on the texture, but I haven't tested that idea.

    Added: Having been raised in the early days of Teflon, I was taught to always use a wooden spoon!

  3. #3
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    Re: Scrambled egg secrets?

    Hi Alan,

    The way I like to make scrambled eggs is to crack whatever amount I need in a bowl (2 eggs per person), then I add some milk and beat the ingredients with a wire whisk until the milk is incorporated into the eggs. Sorry that I can't give you a specific amount of milk but I guess it is in the range of a 1/4 to 1/2 cup(USA measurement), again depending on the amount of eggs. Then I add butter to the skillet, heat it to melt at medium temperature, pour in the egg mixture and as soon as it starts to set, I will use a spatula to stir, let it cook just a little and then stir again, continuing this process until all of the egg is set. They usually are quite fluffy and have some bulk to them. Serve with bacon, toast and <img src=/S/coffeetime.gif border=0 alt=coffeetime width=32 height=48> <img src=/S/yum.gif border=0 alt=yum width=15 height=15>

    And yes, I do cook on a gas range! So much more reliable then an electric one! And it works when the electric is off for some reason!

    In fact this sounds good! Maybe I will have some for our dinner tonight since it is going to be late and this is a very easy meal to fix! <img src=/S/grin.gif border=0 alt=grin width=15 height=15>


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    Re: Scrambled egg secrets?

    My Secret <img src=/S/whisper.gif border=0 alt=whisper width=29 height=17>is too throw a dollop of butter into the hot pan and roll the pan about until its got a good coating of nice salty butter. Once the pan is coated and the butter is all melted to pour the excess melted butter into the egg mixture <img src=/S/whisper.gif border=0 alt=whisper width=29 height=17> Please don't tell anybody <img src=/S/please.gif border=0 alt=please width=31 height=23>

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    Re: Scrambled egg secrets?

    Thanks to all for the advice. I won't share it, since I want to become eggmiester of the house! <img src=/S/grin.gif border=0 alt=grin width=15 height=15>

    Alan

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    Re: Scrambled egg secrets?

    Alan,

    The recipe I learned in a restaraunt I worked in many years ago has always produced a decently fluffy yet firm finished product. Pretty simple too.
    In a bowl combine 2 eggs, 1 Tsp. water, season to taste, wisk with a fork until well blended and frothy. Pour into a medium hot pan with a pat of melted butter and gently pull the eggs into the center from the edges until they begin to set up and then fold gently breaking up the larger pieces until done to your taste. The less you fool around with them the fluffier they will be.

    I also Googled up "Perfect Scrambled Eggs" and got one that was pretty similar to mine (used milk in place of water - I was told that milk makes the eggs tough) here and one very bizarre method to use if you want to eat your breakfast around lunch time.
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    Re: Scrambled egg secrets?

    Thanks Doc. I'll take your method on board. I also read that milk toughens scrambled eggs; and I might give the "bizarre" method a miss, since I'm not keen enough to start a farm especially for the purpose!

    Alan

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    Re: Scrambled egg secrets?

    Alan,

    Just to let you know that my scrambled eggs aren't tough! I think that might happen to those folks who let their eggs cook too long or don't know how to cook at all, for that matter! The trick is to not use to high of heat and to take them off as soon as they are set! <img src=/S/yep.gif border=0 alt=yep width=15 height=15> It might also make a difference depending on the fat content in the milk product that they use - I use 2%. <img src=/S/smile.gif border=0 alt=smile width=15 height=15> Hope you find a recipe that you really enjoy making!


    "Peace begins with a smile. "-- Mother Teresa

  9. #9
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    Re: Scrambled egg secrets?

    I'd start the farm in an instant........... I think it might take me a bit longer to get used to eating my eggs that way. <img src=/S/barf.gif border=0 alt=barf width=64 height=23> <img src=/S/rofl.gif border=0 alt=rofl width=15 height=15>
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  10. #10
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    Re: Scrambled egg secrets?

    Skitter,

    I wouldn't think anything created by your gentle hands could be tough. <img src=/S/smile.gif border=0 alt=smile width=15 height=15>

    To be perfectly honest, back when I was told that milk toughens the eggs, milk was either whole or skim and almost nobody used skim milk except women on diets and men with heart conditions <img src=/S/doctor.gif border=0 alt=doctor width=25 height=33> (women didn't have heart conditions back then, except over men) <img src=/S/laugh.gif border=0 alt=laugh width=15 height=15>. So perhaps the rule doesn't apply to 2% milk. <img src=/S/shrug.gif border=0 alt=shrug width=39 height=15> And cooking any eggs too long, fried, scramble, poached or hard cooked (soft or hard boiled to some), will tend to make them tough. I'd say that "you can make my eggs anytime", but way back then that meant something else too. <img src=/S/blush.gif border=0 alt=blush width=15 height=15> <img src=/S/hushmouth.gif border=0 alt=hushmouth width=16 height=16>
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  11. #11
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    Re: Scrambled egg secrets?

    I've recently changed my old and trusted way (low heat pan, eggs well beaten with a bit of milk and spices, stir for ten minutes or so until ready) to this:

    very slightly beat the eggs after having put the condiments (I use fresh ground nutmeg, green and black pepper, a couple of leaves from our pepper tree, a few oregano leaves and a tiny amount of Tabasco), beat with fork until everything is slightly mixed, for about 5 seconds)

    Put a non-stick pan on the burner, add a tiny bit of macadamia oil and a bit of pepper, put on full heat.

    When the pepper starts to sizzle, add the same amount (by volume) of fresh cream to the eggs, slightly stir in the cream and pour into the hot pan.

    Immediately stir for about 15 seconds, turn of burner, stir some more until you have the consistency you like (I generally leave it for some 20 seconds more) and remove from heat.

    If it's a thick pan which retains heat, you must serve it immediately, otherwise it will turn into a brick <img src=/S/grin.gif border=0 alt=grin width=15 height=15>

    You'll be amazed by the difference in texture and taste the addition of the cream and the speed of the full heat makes.
    Cheers, Claude.

  12. #12
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    Re: Scrambled egg secrets?

    <hr>cooking any eggs too long, fried, scramble, poached or hard cooked (soft or hard boiled to some), will tend to make them tough.<hr>
    Heheheee, reminds me of a few months ago when our neighbors got four baby chicken in their backyard. For weeks and weeks they'd do their daily trip to the chicken pen, only to return empty-handed. "Those darned chooks better start laying soon or we'll have'em for dinner soon" was a very commonly expressed sentiment at the time.

    I'm not sure if I felt more sorry for the neighbors or the chicken, but, I decided it was time for action:

    I went to our fridge, took out an egg, boiled it hard and let it cool down. When I was 100% certain that no one was home, I went and put that egg amongst the chicken.

    That evening there was great joy amongst the neighbors, but, there were also arguments as to which chook was the one that laid it. Anyway, the eldest daughter managed to convince the rest of the family that it was HER chook that laid it and thus SHE should have the honors of consuming the first egg. I for one would have fried it, but no, not her: She decided to boil it.

    Then she complained that it was the toughest egg she ever had, admitted that it probably wasn't "her" chicken that laid it and someone else in the family should have had the honours <img src=/S/evilgrin.gif border=0 alt=evilgrin width=15 height=15>

    I told the father over a beer or two a few days later. He thought is was good fun and so did the daughter later on.
    Cheers, Claude.

  13. #13
    Uranium Lounger
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    Re: Scrambled egg secrets?

    Ouch !!! That must have been one tough egg !!! Good joke though !! <img src=/S/smile.gif border=0 alt=smile width=15 height=15> How long did it take the daughter to see the fun in it ??? <img src=/S/rofl.gif border=0 alt=rofl width=15 height=15>
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  14. #14
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    Re: Scrambled egg secrets?

    Our neighbours used to have chickens with the same problem.

    It took him a while to find out that the chickens were not only feeding in our back yard, they were also laying there.
    Subway Belconnen- home of the Signboard to make you smile. Get (almost) daily updates- follow SubwayBelconnen on Twitter.

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    Re: Scrambled egg secrets?

    I came to this thread a bit late; but I notice nobody seems to have mentioned the most important point of all - use really fresh eggs. The way to tell is to put the egg in cold water. If it lies flat it's fresh. If it stands on end broad end uppermost it's stale.

    Pat <img src=/S/chef.gif border=0 alt=chef width=19 height=22> <img src=/S/cheers.gif border=0 alt=cheers width=30 height=16>

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