My scrambled eggs suck! Help me.

Why do my eggs suck so bad? Flat and lacking the wonderfulness of others egg efforts. I need that good start to my day. What is the secret to a fluffy plate of scrambleds?

help!!!

 

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1. Just add a little bit of milk to your whipping bowl, makes fluffy.
2. Cook using Virgin Coconut oil, WAY better than butter, flavor is awesome. (works for non-scambled eggs too, NO stickage to the pan)
3. Do a little Baptisa dance while waiting...

 

A lot of chefs don't add milk. They add a splash of cold water. I don't know why it works, but it does.

 

Whats funny is I always though that adding milk or water was just to get more product of the eggs.

 

Start with a good non-stick pan.

1) Crack eggs in pan. Season with salt and pepper. Add a small amount of milk or half and half. I don't add oil or butter... but you can (think of it like a seasoning instead of something necessary to keep the eggs from sticking).

2) Put pan over a HOT flame - as hot as it will go.

3) Stir constantly, making sure to scrape bottom of pan as soon as some eggs cook to it.

4) In 3-4 minutes you have a pan of fluffy eggs.

5) If you eat them out of the pan, you have a minimum of dirty dishes - one pan, one stirring implement, and one eating implement. Obviously, don't eat with the implement you used for cooking/stirring.

Stirring constantly is key to fluffiness. If you let the eggs firm up (like cook half way through) when you start stirring they will be heavier and chunky.

Bonus scrambled eggs info:

1) If you are going to add meat (especially bacon!), onions, or bell peppers, saute them in the pan first before adding eggs.

2) If you are going to add cheese, tomatoes or mushrooms, add them to the eggs at the end just prior to serving.

3) Scrambled eggs are a great way to spice up leftovers. I kid you not - dice up old pizza and toss it in; old hamburger; old steak or chicken; late night burritos from a place called "Juan's". Try it you'll be surprised.

 

Secret my High School Latin teacher told me: Just before the eggs set, add cream and remove from heat. Best eggs I've ever had.

 

craig:

1. buck up

failing that...

2. use low heat and stir constantly (air makes it fluffy), turn heat off before they're overcooked

:cheers:

 

While pan heats on low/med...

2 eggs, plus dash of salt, dash of pepper, approx. 3 TBL of milk.

Whisk it until consistent, consistency.

Add 1 TBL of butter to pan.

Add eggs.

Pan should be hot enough that a layer of egg cooks, without getting burned. Keep turning that cooked layer over, exposing uncooked egg to surface.

I find that the key to good scrabled eggs is to not "over scramble" them, which leaves you with tough little pieces of egg. You're going for large fluffy pieces of egg that you can break up with your fork while eating it. If you want to add cheese, add it at the very end, maybe folding it into the eggs once or twice to help it melt. If you add it too early or stir it too much it will disappear in the eggs and make them tuff.

The best way to get good at making scrambled eggs is to eat them every morning for years... You develop a methodology...

 

Either: Get in car, come round our house, pay for cooking lessons, leave, make eggs. (Or as Doug said "Buck up")
Or cross road, go to Cafe Aroma, purchase breakfast.

Seriously Bro, I'll teach ya. It's pretty easy when you know how.

P.S. The guy in the vid. is close if his weren't full of black bits.

 

I've been pondering building a chicken coop in the backyard, commercial eggs are all crappy. it is impossible to produce quality products when dealing with hundreds of thousands of chickens.

 

The black bits seem to have come from the dirty spatula and not the way he cooked the eggs.

 

Add havarti cheese to your scrambled eggs.

If you want to blow yer mind a little, toss some cream cheese and a bit o club soda in a mixer til it's whippy. Then butter your skillet, break an egg into a nice round pool in the bottom of the pan, and let it fry a bit without scrambling or disturbing it... when it's fried just enough to hold together, plop a few dabs of that whipped cream cheese in the centre, plus some raspberries or blueberries or both, and fold one side of the egg over the top and let it fry together til it holds together...

It's sorta like an egg crepe. And sorta like discovering the meaning of life in your mouth.

 

Sure Craig....that's what that sound is....you're making srambled eggs.

 

Try using a cooking spray like PAM instead of butter. I also use a dash of cream or milk and sometimes the blender too.

 

Kush, JUST DO IT.
We have two Plymouth Barred Rocks, Betty and Paige. They provide us with more eggs than we can eat. There are always enough to give to the ladies in the office, my riding crew, and people who cook me brownies. When we have a surplus of a dozen or more, I make creme brûlée. An added benefit of homegrown is that chickens raised on a balanced diet produce eggs that are higher in omega 3 fatty acids.

 

i grew up on a farm and i have to agree with the fresh egg comments, there is nothing better than an egg freshly exhausted from a healthy well fed chicken, the yolks are like a dark orange color not the anemic light yellow you get from store bought eggs, even the grocery store bought "ranch fresh" is a joke, if you can, do the real chickens and feed them well, and throw in some ground up oyster shells in there feed and you can almost play baseball with the eggs it makes the shells really stout. as for making scrambled eggs yeah i suck at it too.

 

One of my buddies grew up on a farm and he used to raise chickens and sell the eggs for some extra cash. You get those big, older chickens that lay those ginormous double yolked eggs that look like soft balls It's like an omelet in every egg! Every time I'd go over to his house we'd always buy a dozen. Between real eggs and real sweet corn fresh from the farm - it's hard to replace either!

 

Wow! I'm not sure where to begin, but tomorrow am I will produce a photo of my best effort. Thanks alot.
Yo Binh...I call you when i need help making an egg sandwhich!

 

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