Better Scrambled Eggs Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern) Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?Why use milk in scrambled eggs?omelettes and scrambled eggs - How long can I store them?Are Chives and Green Onions the same thing?How to clean scrambled eggs from a pan?Why does oil burn when put into a hot pan?Reverse engineer the Perfect Japanese OmeletWhat can I do to make beaten egg puffier and fluffier?What temperature to scramble eggs?Science of fast (high heat) vs. slow (low heat) scrambled eggs and omeletsGravy with Scrambled Eggs :: What went wrong?Omelet help… gah why is it so hard?Science of fast (high heat) vs. slow (low heat) scrambled eggs and omeletsCustard Pudding tasting like raw eggsThickening Eggs with CornstarchHow can I ensure that scrambled eggs will be fully cooked?Can raw egg yolks gelatinized from being stored be saved by blending and for which uses?Egg substitue in enriched breadsSubstitute for eggs in Macarons (No Legumes)What causes deviled eggs to 'weep'?Can “low fat” eggs have an impact on meringue formation?

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Better Scrambled Eggs



Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?Why use milk in scrambled eggs?omelettes and scrambled eggs - How long can I store them?Are Chives and Green Onions the same thing?How to clean scrambled eggs from a pan?Why does oil burn when put into a hot pan?Reverse engineer the Perfect Japanese OmeletWhat can I do to make beaten egg puffier and fluffier?What temperature to scramble eggs?Science of fast (high heat) vs. slow (low heat) scrambled eggs and omeletsGravy with Scrambled Eggs :: What went wrong?Omelet help… gah why is it so hard?Science of fast (high heat) vs. slow (low heat) scrambled eggs and omeletsCustard Pudding tasting like raw eggsThickening Eggs with CornstarchHow can I ensure that scrambled eggs will be fully cooked?Can raw egg yolks gelatinized from being stored be saved by blending and for which uses?Egg substitue in enriched breadsSubstitute for eggs in Macarons (No Legumes)What causes deviled eggs to 'weep'?Can “low fat” eggs have an impact on meringue formation?



.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;








17















I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better.



Any tricks for making better, more kid enjoyable, scrambled eggs?










share|improve this question

















  • 5





    Possible duplicate: cooking.stackexchange.com/q/997/60

    – hobodave
    Sep 17 '10 at 16:30






  • 1





    Depends on why the kids don't like the eggs...

    – Joe Casadonte
    Sep 19 '10 at 14:34











  • My favorite ingridient is olives (the green ones), cut in circles

    – Captain Comic
    Nov 9 '10 at 10:17

















17















I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better.



Any tricks for making better, more kid enjoyable, scrambled eggs?










share|improve this question

















  • 5





    Possible duplicate: cooking.stackexchange.com/q/997/60

    – hobodave
    Sep 17 '10 at 16:30






  • 1





    Depends on why the kids don't like the eggs...

    – Joe Casadonte
    Sep 19 '10 at 14:34











  • My favorite ingridient is olives (the green ones), cut in circles

    – Captain Comic
    Nov 9 '10 at 10:17













17












17








17


11






I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better.



Any tricks for making better, more kid enjoyable, scrambled eggs?










share|improve this question














I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better.



Any tricks for making better, more kid enjoyable, scrambled eggs?







eggs






share|improve this question













share|improve this question











share|improve this question




share|improve this question










asked Sep 17 '10 at 16:21









way0utwestway0utwest

186114




186114







  • 5





    Possible duplicate: cooking.stackexchange.com/q/997/60

    – hobodave
    Sep 17 '10 at 16:30






  • 1





    Depends on why the kids don't like the eggs...

    – Joe Casadonte
    Sep 19 '10 at 14:34











  • My favorite ingridient is olives (the green ones), cut in circles

    – Captain Comic
    Nov 9 '10 at 10:17












  • 5





    Possible duplicate: cooking.stackexchange.com/q/997/60

    – hobodave
    Sep 17 '10 at 16:30






  • 1





    Depends on why the kids don't like the eggs...

    – Joe Casadonte
    Sep 19 '10 at 14:34











  • My favorite ingridient is olives (the green ones), cut in circles

    – Captain Comic
    Nov 9 '10 at 10:17







5




5





Possible duplicate: cooking.stackexchange.com/q/997/60

– hobodave
Sep 17 '10 at 16:30





Possible duplicate: cooking.stackexchange.com/q/997/60

– hobodave
Sep 17 '10 at 16:30




1




1





Depends on why the kids don't like the eggs...

– Joe Casadonte
Sep 19 '10 at 14:34





Depends on why the kids don't like the eggs...

– Joe Casadonte
Sep 19 '10 at 14:34













My favorite ingridient is olives (the green ones), cut in circles

– Captain Comic
Nov 9 '10 at 10:17





My favorite ingridient is olives (the green ones), cut in circles

– Captain Comic
Nov 9 '10 at 10:17










15 Answers
15






active

oldest

votes


















27














If you want slops use the Ramsay method. If you want something with texture and taste try this



Turn the heat onto max and use a light weight pan for gas, or a medium weight pan for electric. Add a small drizzle of oil to the pan



In a strong deep bowl add a splash of milk or water and two eggs (say 20% liquid to 80% egg)



Beat like crazy for 20 seconds (use a whisk or a fork)



When the pan is sizzling pour in the egg mixture and use a medium spatula (a 5cm wide strip of wood is great) fold in the cooked parts as they appear. Work quickly



It will begin to form a loose lump in the pan. Keep folding the egg into the lump until all the liquid egg is gone



Optionally add a handful of coarse chopped broad leaf parsley or some thinly sliced cheese just before the final few folds



The cooking phase should have taken seconds, not minutes



Remove pan from heat



Let it rest for a while before moving so the egg has time to set



The texture is changed from smooth to rough by how often and hard you fold the egg






share|improve this answer

























  • Please, may I give this 10 upvotes? Please?

    – Marti
    Nov 9 '10 at 15:10






  • 2





    This is mostly what I do; sometimes I also dash in some Cholula or similar hot sauce while beating the egg.

    – GalacticCowboy
    Nov 12 '10 at 21:35











  • Alrighty then - bumped you to 10. This is much more my style than Ramsay's :)

    – zanlok
    Feb 2 '11 at 1:01






  • 3





    Is there a video for this cooking method? Or a picture of the end result?

    – mghicks
    Nov 9 '11 at 1:45











  • The biggest difficulty I had with this was making sure all of the runny stuff ran into the pan. As I got closer to the end, some of the runny stuff didn't want to flow out as I was folding, so it didn't set completely. Any suggestions?

    – Bob
    Sep 7 '14 at 12:21


















19














Try the Chef Gordon way. Every time I've made these for others, I've been told it is the best eggs they've ever had.



Add 3 or so eggs to a saucepan with a slice of butter. Start stirring, and don't stop. Transfer the pot to heat for about 45 seconds, then off for 45 seconds, constantly stirring. When the eggs start to form and "roll" around the pot, add a spoonful of creme fraiche or sour cream. Keep spinning it.



Garnish with green onions (maybe not for the kids) and salt/pepper. Serve!



http://videosift.com/video/Gordon-Ramsay-s-Perfect-Scrambled-Eggs






share|improve this answer




















  • 2





    Note that in the video he garnishes them with chives, not green onions. Relevant: cooking.stackexchange.com/q/2821/60

    – hobodave
    Sep 17 '10 at 22:47











  • This is the link to recipe used in that video (more or less): seriouseats.com/recipes/2010/06/…

    – dolma33
    Sep 17 '10 at 23:16












  • This sounds divine!

    – awithrow
    Sep 20 '10 at 12:40






  • 1





    Actually, this sounds (and in the video, looks) disgusting.

    – Marti
    Nov 9 '10 at 15:18











  • @Marti try it. You'll be surprised.

    – Nic
    Nov 9 '10 at 15:58


















6














the rule of thumb i've heard is as you say: adding water makes them steam (in effect) and be fluffier, adding milk or cream makes them creamier. the only trick i have for eggs of any sort is to use a low heat, not a high one, and to let them warm up a bit before putting them in the pan, which keeps them from getting rubbery. you could maybe accomplish two things in one stroke by using a tablespoon of warm water when you blend up the eggs.






share|improve this answer























  • Low heat is the way to go and lower the fluffier as long as you tend to the eggs and not let them sit on any side for too long.

    – Chris
    Sep 17 '10 at 17:29











  • Taking this a step further: I've heard of people adding soda water for even more effect.

    – Paulb
    Jun 1 '16 at 17:45


















5














Might sound odd but is delicious: Adding cream cheese to your eggs. This doesn't alter the texture really but gives a nice creamy tang to the eggs.






share|improve this answer

























  • what does this do for your eggs? I'm curious.

    – justkt
    Sep 17 '10 at 16:54











  • added details to the answer

    – awithrow
    Sep 17 '10 at 17:25











  • I've been doing this for years. Cream cheese or sour cream. Excellent. Not just for scrambled but for omelets, too.

    – Robert Cartaino
    Sep 18 '10 at 4:00











  • I don't mix mine in during cooking, but I often make a scrambled egg sandwich with a bagel spread with cream cheese.

    – GalacticCowboy
    Nov 12 '10 at 21:36


















4














If the relevant kids like cheese, add some grated cheese to the eggs before putting them in the pan – delicious!






share|improve this answer






























    4














    Just look at Ramsay on Youtube.



    He cracks the eggs into the pan, adds plenty of butter, and then stirs pretty much continuously until they're just barely done. He even takes the pan off the heat now and then to keep them from cooking too fast. He finishes them with creme fraiche, salt, pepper, and chives.






    share|improve this answer




















    • 3





      I can't repeat often enough: Ramsay's recipe is disgusting. It's a way to consistently produce "scrambled" eggs that have all of the bad features and none of the good features of this dish.

      – Marti
      Nov 9 '10 at 15:09






    • 1





      I heard you the first time :)

      – BaffledCook
      Nov 9 '10 at 15:15











    • I didn't. @Marti -- What are the bad and good features of which you speak?

      – anon
      Jan 28 '12 at 6:42






    • 1





      @anon: IMO, scrambled eggs should have body - not tough, but toothsome. They should also taste, well, eggy. Ramsay's method produces a slimy, disgusting mess with little to no flavor.

      – Marti
      Jan 29 '12 at 3:04


















    3














    Surprised no one else mentioned this.. my kids like this: 1/2 tsp ranch dressing per 2 large eggs.



    The resulting egg scramble get more palatable from: attractive flavor tanginess, creamier body, and fluffier composition. Very simple, and no other ingredients required :)



    And, if you're looking for even fluffier, you could add 1/2 tsp water on top of that, as well. The issue I have with water is if you forget to take it off right after the mix is done cooking, it can leech the water back out. It's less likely to happen on a lower heat, but sometimes in the breakfast rush. I also like to top with a moderate amount of mild cheddad for kids, or pepper jack for me. One of my kids likes ketchup with the ranch scramble, too - but he's a freak, so I don't recommend trying that unless you are as well =P






    share|improve this answer






























      2














      I can't really tell why, but the perfect recipe seems to use some water: Add some water along with the raw eggs into the pan and constantly stir it until you get the consistency you like. The water prevents the mass from becoming too dry or even stick to the pan. Also this way you have more time to control the consistency since it takes longer to become ready. The water will mostly vaporize (if you don't add too much) and not make a mess out of your scrambled eggs.






      share|improve this answer























      • Btw. I first prepare some diced onions in the pan using butter (better than oil). After that I add the eggs and some water and salt. When it's done I pour it onto the dish, grind some fresh pepper onto it and eat it together with bread & butter. Hmmm.

        – RBloeth
        Nov 9 '10 at 9:59


















      2














      My secret is lots of butter. Put a generous lump of it in the pan, and melt, then add the beaten eggs, milk/water, seasoning, whatever else you are putting in (I often add parsley, chives, grated cheese), and then beat and heat gently until almost at the consistency you want. It's personal choice really - some people love their eggs runny, others like them almost dry. I'm somewhere in between, but if you serve just before they get perfect, they finish themselves off with the heat they have in them.



      Serve with buttery toast - cut into soldiers for kids!






      share|improve this answer






























        2














        my scrambled eggs reign awesome. Though you need to use American cheese (kid friendly). I usually do a 3 eggs to two slices of cheese ratio. Beat the eggs vigorously with salt and WHITE pepper (to your liking). In a non stick pan, preheated on a med-high flame, add the eggs. Keep stirring and folding until about half way cooked, though don't need to go too intensely. Then add the cheese. Use the edge of your spatula to cut the cheese into small pieces, at the same cutting the eggs. Keep on doing, this but stir every now and then to prevent burning and allow even cooking, until cooked to your desired doneness.






        share|improve this answer






























          1














          I typically add some chopped green onions and maybe a teaspoon or two of Thai fish sauce to 4 or 5 eggs. Insure that everything is well incorporated and cook it in a very hot skillet with a bit of vegetable oil. (I use cast iron.) It should foam at the edges.



          I love the flavor as do my kids while my wife isn't as hot on the whole thing. We cook eggs like this mostly for breakfast but occasionally for dinner. Guessing an Asian twist. Not sure where I first saw this.






          share|improve this answer






























            1














            The salt should not touch the eggs until the very end, it solidifies the proteins and makes 'tough' eggs which release their water content, don't believe me? try next time you make whatever recipe you prefer but leave the salt out till the last strokes.






            share|improve this answer
































              0














              "Adding 1 tablespoon of water for every egg results in a lighter texture. Adding the same amount of milk or heavy cream will have the same effect, except that the fat level of the milk or cream also influences the creaminess of the eggs."



              From this article.






              share|improve this answer






























                0














                heat butter. Crack eggs in bowl, add a teaspoon or two of milk or cream, or both. add sprigs of parsley, strong hard cheese a few thin slices and beat hard with a fork. Add salt and pepper. Do this before heating butter.



                Once pan is hot, use a jam saucepan, small and tall really, transfer beaten mix. Let it harden slightly and then beat again, fork or whisk style, until lumpy using a small wooden spoon.






                share|improve this answer






























                  0














                  Perfect scrambled eggs... Beat the eggs up good, add salt and pepper, a dash of milk. You want to cook at very low temperature, with electric that is easy, but with gas you might have to tilt the pan so it does not have direct heat. After the eggs are in the pan add a small amount of processed cheese (velveeta in the US). Mess with them a lot, flip them etc. Pull them off the heat when they are still a little runny.. even serving them a little runny is Okay. DO NOT OVER COOK. Ask me about my omelette recipe. It is so good I have even been offered sex for them. Well it was my wife but...






                  share|improve this answer








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                    15 Answers
                    15






                    active

                    oldest

                    votes








                    15 Answers
                    15






                    active

                    oldest

                    votes









                    active

                    oldest

                    votes






                    active

                    oldest

                    votes









                    27














                    If you want slops use the Ramsay method. If you want something with texture and taste try this



                    Turn the heat onto max and use a light weight pan for gas, or a medium weight pan for electric. Add a small drizzle of oil to the pan



                    In a strong deep bowl add a splash of milk or water and two eggs (say 20% liquid to 80% egg)



                    Beat like crazy for 20 seconds (use a whisk or a fork)



                    When the pan is sizzling pour in the egg mixture and use a medium spatula (a 5cm wide strip of wood is great) fold in the cooked parts as they appear. Work quickly



                    It will begin to form a loose lump in the pan. Keep folding the egg into the lump until all the liquid egg is gone



                    Optionally add a handful of coarse chopped broad leaf parsley or some thinly sliced cheese just before the final few folds



                    The cooking phase should have taken seconds, not minutes



                    Remove pan from heat



                    Let it rest for a while before moving so the egg has time to set



                    The texture is changed from smooth to rough by how often and hard you fold the egg






                    share|improve this answer

























                    • Please, may I give this 10 upvotes? Please?

                      – Marti
                      Nov 9 '10 at 15:10






                    • 2





                      This is mostly what I do; sometimes I also dash in some Cholula or similar hot sauce while beating the egg.

                      – GalacticCowboy
                      Nov 12 '10 at 21:35











                    • Alrighty then - bumped you to 10. This is much more my style than Ramsay's :)

                      – zanlok
                      Feb 2 '11 at 1:01






                    • 3





                      Is there a video for this cooking method? Or a picture of the end result?

                      – mghicks
                      Nov 9 '11 at 1:45











                    • The biggest difficulty I had with this was making sure all of the runny stuff ran into the pan. As I got closer to the end, some of the runny stuff didn't want to flow out as I was folding, so it didn't set completely. Any suggestions?

                      – Bob
                      Sep 7 '14 at 12:21















                    27














                    If you want slops use the Ramsay method. If you want something with texture and taste try this



                    Turn the heat onto max and use a light weight pan for gas, or a medium weight pan for electric. Add a small drizzle of oil to the pan



                    In a strong deep bowl add a splash of milk or water and two eggs (say 20% liquid to 80% egg)



                    Beat like crazy for 20 seconds (use a whisk or a fork)



                    When the pan is sizzling pour in the egg mixture and use a medium spatula (a 5cm wide strip of wood is great) fold in the cooked parts as they appear. Work quickly



                    It will begin to form a loose lump in the pan. Keep folding the egg into the lump until all the liquid egg is gone



                    Optionally add a handful of coarse chopped broad leaf parsley or some thinly sliced cheese just before the final few folds



                    The cooking phase should have taken seconds, not minutes



                    Remove pan from heat



                    Let it rest for a while before moving so the egg has time to set



                    The texture is changed from smooth to rough by how often and hard you fold the egg






                    share|improve this answer

























                    • Please, may I give this 10 upvotes? Please?

                      – Marti
                      Nov 9 '10 at 15:10






                    • 2





                      This is mostly what I do; sometimes I also dash in some Cholula or similar hot sauce while beating the egg.

                      – GalacticCowboy
                      Nov 12 '10 at 21:35











                    • Alrighty then - bumped you to 10. This is much more my style than Ramsay's :)

                      – zanlok
                      Feb 2 '11 at 1:01






                    • 3





                      Is there a video for this cooking method? Or a picture of the end result?

                      – mghicks
                      Nov 9 '11 at 1:45











                    • The biggest difficulty I had with this was making sure all of the runny stuff ran into the pan. As I got closer to the end, some of the runny stuff didn't want to flow out as I was folding, so it didn't set completely. Any suggestions?

                      – Bob
                      Sep 7 '14 at 12:21













                    27












                    27








                    27







                    If you want slops use the Ramsay method. If you want something with texture and taste try this



                    Turn the heat onto max and use a light weight pan for gas, or a medium weight pan for electric. Add a small drizzle of oil to the pan



                    In a strong deep bowl add a splash of milk or water and two eggs (say 20% liquid to 80% egg)



                    Beat like crazy for 20 seconds (use a whisk or a fork)



                    When the pan is sizzling pour in the egg mixture and use a medium spatula (a 5cm wide strip of wood is great) fold in the cooked parts as they appear. Work quickly



                    It will begin to form a loose lump in the pan. Keep folding the egg into the lump until all the liquid egg is gone



                    Optionally add a handful of coarse chopped broad leaf parsley or some thinly sliced cheese just before the final few folds



                    The cooking phase should have taken seconds, not minutes



                    Remove pan from heat



                    Let it rest for a while before moving so the egg has time to set



                    The texture is changed from smooth to rough by how often and hard you fold the egg






                    share|improve this answer















                    If you want slops use the Ramsay method. If you want something with texture and taste try this



                    Turn the heat onto max and use a light weight pan for gas, or a medium weight pan for electric. Add a small drizzle of oil to the pan



                    In a strong deep bowl add a splash of milk or water and two eggs (say 20% liquid to 80% egg)



                    Beat like crazy for 20 seconds (use a whisk or a fork)



                    When the pan is sizzling pour in the egg mixture and use a medium spatula (a 5cm wide strip of wood is great) fold in the cooked parts as they appear. Work quickly



                    It will begin to form a loose lump in the pan. Keep folding the egg into the lump until all the liquid egg is gone



                    Optionally add a handful of coarse chopped broad leaf parsley or some thinly sliced cheese just before the final few folds



                    The cooking phase should have taken seconds, not minutes



                    Remove pan from heat



                    Let it rest for a while before moving so the egg has time to set



                    The texture is changed from smooth to rough by how often and hard you fold the egg







                    share|improve this answer














                    share|improve this answer



                    share|improve this answer








                    edited Jan 28 '15 at 7:20

























                    answered Nov 9 '10 at 12:21









                    TFDTFD

                    23.1k44085




                    23.1k44085












                    • Please, may I give this 10 upvotes? Please?

                      – Marti
                      Nov 9 '10 at 15:10






                    • 2





                      This is mostly what I do; sometimes I also dash in some Cholula or similar hot sauce while beating the egg.

                      – GalacticCowboy
                      Nov 12 '10 at 21:35











                    • Alrighty then - bumped you to 10. This is much more my style than Ramsay's :)

                      – zanlok
                      Feb 2 '11 at 1:01






                    • 3





                      Is there a video for this cooking method? Or a picture of the end result?

                      – mghicks
                      Nov 9 '11 at 1:45











                    • The biggest difficulty I had with this was making sure all of the runny stuff ran into the pan. As I got closer to the end, some of the runny stuff didn't want to flow out as I was folding, so it didn't set completely. Any suggestions?

                      – Bob
                      Sep 7 '14 at 12:21

















                    • Please, may I give this 10 upvotes? Please?

                      – Marti
                      Nov 9 '10 at 15:10






                    • 2





                      This is mostly what I do; sometimes I also dash in some Cholula or similar hot sauce while beating the egg.

                      – GalacticCowboy
                      Nov 12 '10 at 21:35











                    • Alrighty then - bumped you to 10. This is much more my style than Ramsay's :)

                      – zanlok
                      Feb 2 '11 at 1:01






                    • 3





                      Is there a video for this cooking method? Or a picture of the end result?

                      – mghicks
                      Nov 9 '11 at 1:45











                    • The biggest difficulty I had with this was making sure all of the runny stuff ran into the pan. As I got closer to the end, some of the runny stuff didn't want to flow out as I was folding, so it didn't set completely. Any suggestions?

                      – Bob
                      Sep 7 '14 at 12:21
















                    Please, may I give this 10 upvotes? Please?

                    – Marti
                    Nov 9 '10 at 15:10





                    Please, may I give this 10 upvotes? Please?

                    – Marti
                    Nov 9 '10 at 15:10




                    2




                    2





                    This is mostly what I do; sometimes I also dash in some Cholula or similar hot sauce while beating the egg.

                    – GalacticCowboy
                    Nov 12 '10 at 21:35





                    This is mostly what I do; sometimes I also dash in some Cholula or similar hot sauce while beating the egg.

                    – GalacticCowboy
                    Nov 12 '10 at 21:35













                    Alrighty then - bumped you to 10. This is much more my style than Ramsay's :)

                    – zanlok
                    Feb 2 '11 at 1:01





                    Alrighty then - bumped you to 10. This is much more my style than Ramsay's :)

                    – zanlok
                    Feb 2 '11 at 1:01




                    3




                    3





                    Is there a video for this cooking method? Or a picture of the end result?

                    – mghicks
                    Nov 9 '11 at 1:45





                    Is there a video for this cooking method? Or a picture of the end result?

                    – mghicks
                    Nov 9 '11 at 1:45













                    The biggest difficulty I had with this was making sure all of the runny stuff ran into the pan. As I got closer to the end, some of the runny stuff didn't want to flow out as I was folding, so it didn't set completely. Any suggestions?

                    – Bob
                    Sep 7 '14 at 12:21





                    The biggest difficulty I had with this was making sure all of the runny stuff ran into the pan. As I got closer to the end, some of the runny stuff didn't want to flow out as I was folding, so it didn't set completely. Any suggestions?

                    – Bob
                    Sep 7 '14 at 12:21













                    19














                    Try the Chef Gordon way. Every time I've made these for others, I've been told it is the best eggs they've ever had.



                    Add 3 or so eggs to a saucepan with a slice of butter. Start stirring, and don't stop. Transfer the pot to heat for about 45 seconds, then off for 45 seconds, constantly stirring. When the eggs start to form and "roll" around the pot, add a spoonful of creme fraiche or sour cream. Keep spinning it.



                    Garnish with green onions (maybe not for the kids) and salt/pepper. Serve!



                    http://videosift.com/video/Gordon-Ramsay-s-Perfect-Scrambled-Eggs






                    share|improve this answer




















                    • 2





                      Note that in the video he garnishes them with chives, not green onions. Relevant: cooking.stackexchange.com/q/2821/60

                      – hobodave
                      Sep 17 '10 at 22:47











                    • This is the link to recipe used in that video (more or less): seriouseats.com/recipes/2010/06/…

                      – dolma33
                      Sep 17 '10 at 23:16












                    • This sounds divine!

                      – awithrow
                      Sep 20 '10 at 12:40






                    • 1





                      Actually, this sounds (and in the video, looks) disgusting.

                      – Marti
                      Nov 9 '10 at 15:18











                    • @Marti try it. You'll be surprised.

                      – Nic
                      Nov 9 '10 at 15:58















                    19














                    Try the Chef Gordon way. Every time I've made these for others, I've been told it is the best eggs they've ever had.



                    Add 3 or so eggs to a saucepan with a slice of butter. Start stirring, and don't stop. Transfer the pot to heat for about 45 seconds, then off for 45 seconds, constantly stirring. When the eggs start to form and "roll" around the pot, add a spoonful of creme fraiche or sour cream. Keep spinning it.



                    Garnish with green onions (maybe not for the kids) and salt/pepper. Serve!



                    http://videosift.com/video/Gordon-Ramsay-s-Perfect-Scrambled-Eggs






                    share|improve this answer




















                    • 2





                      Note that in the video he garnishes them with chives, not green onions. Relevant: cooking.stackexchange.com/q/2821/60

                      – hobodave
                      Sep 17 '10 at 22:47











                    • This is the link to recipe used in that video (more or less): seriouseats.com/recipes/2010/06/…

                      – dolma33
                      Sep 17 '10 at 23:16












                    • This sounds divine!

                      – awithrow
                      Sep 20 '10 at 12:40






                    • 1





                      Actually, this sounds (and in the video, looks) disgusting.

                      – Marti
                      Nov 9 '10 at 15:18











                    • @Marti try it. You'll be surprised.

                      – Nic
                      Nov 9 '10 at 15:58













                    19












                    19








                    19







                    Try the Chef Gordon way. Every time I've made these for others, I've been told it is the best eggs they've ever had.



                    Add 3 or so eggs to a saucepan with a slice of butter. Start stirring, and don't stop. Transfer the pot to heat for about 45 seconds, then off for 45 seconds, constantly stirring. When the eggs start to form and "roll" around the pot, add a spoonful of creme fraiche or sour cream. Keep spinning it.



                    Garnish with green onions (maybe not for the kids) and salt/pepper. Serve!



                    http://videosift.com/video/Gordon-Ramsay-s-Perfect-Scrambled-Eggs






                    share|improve this answer















                    Try the Chef Gordon way. Every time I've made these for others, I've been told it is the best eggs they've ever had.



                    Add 3 or so eggs to a saucepan with a slice of butter. Start stirring, and don't stop. Transfer the pot to heat for about 45 seconds, then off for 45 seconds, constantly stirring. When the eggs start to form and "roll" around the pot, add a spoonful of creme fraiche or sour cream. Keep spinning it.



                    Garnish with green onions (maybe not for the kids) and salt/pepper. Serve!



                    http://videosift.com/video/Gordon-Ramsay-s-Perfect-Scrambled-Eggs







                    share|improve this answer














                    share|improve this answer



                    share|improve this answer








                    edited Sep 17 '10 at 21:52

























                    answered Sep 17 '10 at 21:11









                    NicNic

                    29116




                    29116







                    • 2





                      Note that in the video he garnishes them with chives, not green onions. Relevant: cooking.stackexchange.com/q/2821/60

                      – hobodave
                      Sep 17 '10 at 22:47











                    • This is the link to recipe used in that video (more or less): seriouseats.com/recipes/2010/06/…

                      – dolma33
                      Sep 17 '10 at 23:16












                    • This sounds divine!

                      – awithrow
                      Sep 20 '10 at 12:40






                    • 1





                      Actually, this sounds (and in the video, looks) disgusting.

                      – Marti
                      Nov 9 '10 at 15:18











                    • @Marti try it. You'll be surprised.

                      – Nic
                      Nov 9 '10 at 15:58












                    • 2





                      Note that in the video he garnishes them with chives, not green onions. Relevant: cooking.stackexchange.com/q/2821/60

                      – hobodave
                      Sep 17 '10 at 22:47











                    • This is the link to recipe used in that video (more or less): seriouseats.com/recipes/2010/06/…

                      – dolma33
                      Sep 17 '10 at 23:16












                    • This sounds divine!

                      – awithrow
                      Sep 20 '10 at 12:40






                    • 1





                      Actually, this sounds (and in the video, looks) disgusting.

                      – Marti
                      Nov 9 '10 at 15:18











                    • @Marti try it. You'll be surprised.

                      – Nic
                      Nov 9 '10 at 15:58







                    2




                    2





                    Note that in the video he garnishes them with chives, not green onions. Relevant: cooking.stackexchange.com/q/2821/60

                    – hobodave
                    Sep 17 '10 at 22:47





                    Note that in the video he garnishes them with chives, not green onions. Relevant: cooking.stackexchange.com/q/2821/60

                    – hobodave
                    Sep 17 '10 at 22:47













                    This is the link to recipe used in that video (more or less): seriouseats.com/recipes/2010/06/…

                    – dolma33
                    Sep 17 '10 at 23:16






                    This is the link to recipe used in that video (more or less): seriouseats.com/recipes/2010/06/…

                    – dolma33
                    Sep 17 '10 at 23:16














                    This sounds divine!

                    – awithrow
                    Sep 20 '10 at 12:40





                    This sounds divine!

                    – awithrow
                    Sep 20 '10 at 12:40




                    1




                    1





                    Actually, this sounds (and in the video, looks) disgusting.

                    – Marti
                    Nov 9 '10 at 15:18





                    Actually, this sounds (and in the video, looks) disgusting.

                    – Marti
                    Nov 9 '10 at 15:18













                    @Marti try it. You'll be surprised.

                    – Nic
                    Nov 9 '10 at 15:58





                    @Marti try it. You'll be surprised.

                    – Nic
                    Nov 9 '10 at 15:58











                    6














                    the rule of thumb i've heard is as you say: adding water makes them steam (in effect) and be fluffier, adding milk or cream makes them creamier. the only trick i have for eggs of any sort is to use a low heat, not a high one, and to let them warm up a bit before putting them in the pan, which keeps them from getting rubbery. you could maybe accomplish two things in one stroke by using a tablespoon of warm water when you blend up the eggs.






                    share|improve this answer























                    • Low heat is the way to go and lower the fluffier as long as you tend to the eggs and not let them sit on any side for too long.

                      – Chris
                      Sep 17 '10 at 17:29











                    • Taking this a step further: I've heard of people adding soda water for even more effect.

                      – Paulb
                      Jun 1 '16 at 17:45















                    6














                    the rule of thumb i've heard is as you say: adding water makes them steam (in effect) and be fluffier, adding milk or cream makes them creamier. the only trick i have for eggs of any sort is to use a low heat, not a high one, and to let them warm up a bit before putting them in the pan, which keeps them from getting rubbery. you could maybe accomplish two things in one stroke by using a tablespoon of warm water when you blend up the eggs.






                    share|improve this answer























                    • Low heat is the way to go and lower the fluffier as long as you tend to the eggs and not let them sit on any side for too long.

                      – Chris
                      Sep 17 '10 at 17:29











                    • Taking this a step further: I've heard of people adding soda water for even more effect.

                      – Paulb
                      Jun 1 '16 at 17:45













                    6












                    6








                    6







                    the rule of thumb i've heard is as you say: adding water makes them steam (in effect) and be fluffier, adding milk or cream makes them creamier. the only trick i have for eggs of any sort is to use a low heat, not a high one, and to let them warm up a bit before putting them in the pan, which keeps them from getting rubbery. you could maybe accomplish two things in one stroke by using a tablespoon of warm water when you blend up the eggs.






                    share|improve this answer













                    the rule of thumb i've heard is as you say: adding water makes them steam (in effect) and be fluffier, adding milk or cream makes them creamier. the only trick i have for eggs of any sort is to use a low heat, not a high one, and to let them warm up a bit before putting them in the pan, which keeps them from getting rubbery. you could maybe accomplish two things in one stroke by using a tablespoon of warm water when you blend up the eggs.







                    share|improve this answer












                    share|improve this answer



                    share|improve this answer










                    answered Sep 17 '10 at 17:14









                    frankofranko

                    5,2011521




                    5,2011521












                    • Low heat is the way to go and lower the fluffier as long as you tend to the eggs and not let them sit on any side for too long.

                      – Chris
                      Sep 17 '10 at 17:29











                    • Taking this a step further: I've heard of people adding soda water for even more effect.

                      – Paulb
                      Jun 1 '16 at 17:45

















                    • Low heat is the way to go and lower the fluffier as long as you tend to the eggs and not let them sit on any side for too long.

                      – Chris
                      Sep 17 '10 at 17:29











                    • Taking this a step further: I've heard of people adding soda water for even more effect.

                      – Paulb
                      Jun 1 '16 at 17:45
















                    Low heat is the way to go and lower the fluffier as long as you tend to the eggs and not let them sit on any side for too long.

                    – Chris
                    Sep 17 '10 at 17:29





                    Low heat is the way to go and lower the fluffier as long as you tend to the eggs and not let them sit on any side for too long.

                    – Chris
                    Sep 17 '10 at 17:29













                    Taking this a step further: I've heard of people adding soda water for even more effect.

                    – Paulb
                    Jun 1 '16 at 17:45





                    Taking this a step further: I've heard of people adding soda water for even more effect.

                    – Paulb
                    Jun 1 '16 at 17:45











                    5














                    Might sound odd but is delicious: Adding cream cheese to your eggs. This doesn't alter the texture really but gives a nice creamy tang to the eggs.






                    share|improve this answer

























                    • what does this do for your eggs? I'm curious.

                      – justkt
                      Sep 17 '10 at 16:54











                    • added details to the answer

                      – awithrow
                      Sep 17 '10 at 17:25











                    • I've been doing this for years. Cream cheese or sour cream. Excellent. Not just for scrambled but for omelets, too.

                      – Robert Cartaino
                      Sep 18 '10 at 4:00











                    • I don't mix mine in during cooking, but I often make a scrambled egg sandwich with a bagel spread with cream cheese.

                      – GalacticCowboy
                      Nov 12 '10 at 21:36















                    5














                    Might sound odd but is delicious: Adding cream cheese to your eggs. This doesn't alter the texture really but gives a nice creamy tang to the eggs.






                    share|improve this answer

























                    • what does this do for your eggs? I'm curious.

                      – justkt
                      Sep 17 '10 at 16:54











                    • added details to the answer

                      – awithrow
                      Sep 17 '10 at 17:25











                    • I've been doing this for years. Cream cheese or sour cream. Excellent. Not just for scrambled but for omelets, too.

                      – Robert Cartaino
                      Sep 18 '10 at 4:00











                    • I don't mix mine in during cooking, but I often make a scrambled egg sandwich with a bagel spread with cream cheese.

                      – GalacticCowboy
                      Nov 12 '10 at 21:36













                    5












                    5








                    5







                    Might sound odd but is delicious: Adding cream cheese to your eggs. This doesn't alter the texture really but gives a nice creamy tang to the eggs.






                    share|improve this answer















                    Might sound odd but is delicious: Adding cream cheese to your eggs. This doesn't alter the texture really but gives a nice creamy tang to the eggs.







                    share|improve this answer














                    share|improve this answer



                    share|improve this answer








                    edited Sep 17 '10 at 17:25

























                    answered Sep 17 '10 at 16:53









                    awithrowawithrow

                    752619




                    752619












                    • what does this do for your eggs? I'm curious.

                      – justkt
                      Sep 17 '10 at 16:54











                    • added details to the answer

                      – awithrow
                      Sep 17 '10 at 17:25











                    • I've been doing this for years. Cream cheese or sour cream. Excellent. Not just for scrambled but for omelets, too.

                      – Robert Cartaino
                      Sep 18 '10 at 4:00











                    • I don't mix mine in during cooking, but I often make a scrambled egg sandwich with a bagel spread with cream cheese.

                      – GalacticCowboy
                      Nov 12 '10 at 21:36

















                    • what does this do for your eggs? I'm curious.

                      – justkt
                      Sep 17 '10 at 16:54











                    • added details to the answer

                      – awithrow
                      Sep 17 '10 at 17:25











                    • I've been doing this for years. Cream cheese or sour cream. Excellent. Not just for scrambled but for omelets, too.

                      – Robert Cartaino
                      Sep 18 '10 at 4:00











                    • I don't mix mine in during cooking, but I often make a scrambled egg sandwich with a bagel spread with cream cheese.

                      – GalacticCowboy
                      Nov 12 '10 at 21:36
















                    what does this do for your eggs? I'm curious.

                    – justkt
                    Sep 17 '10 at 16:54





                    what does this do for your eggs? I'm curious.

                    – justkt
                    Sep 17 '10 at 16:54













                    added details to the answer

                    – awithrow
                    Sep 17 '10 at 17:25





                    added details to the answer

                    – awithrow
                    Sep 17 '10 at 17:25













                    I've been doing this for years. Cream cheese or sour cream. Excellent. Not just for scrambled but for omelets, too.

                    – Robert Cartaino
                    Sep 18 '10 at 4:00





                    I've been doing this for years. Cream cheese or sour cream. Excellent. Not just for scrambled but for omelets, too.

                    – Robert Cartaino
                    Sep 18 '10 at 4:00













                    I don't mix mine in during cooking, but I often make a scrambled egg sandwich with a bagel spread with cream cheese.

                    – GalacticCowboy
                    Nov 12 '10 at 21:36





                    I don't mix mine in during cooking, but I often make a scrambled egg sandwich with a bagel spread with cream cheese.

                    – GalacticCowboy
                    Nov 12 '10 at 21:36











                    4














                    If the relevant kids like cheese, add some grated cheese to the eggs before putting them in the pan – delicious!






                    share|improve this answer



























                      4














                      If the relevant kids like cheese, add some grated cheese to the eggs before putting them in the pan – delicious!






                      share|improve this answer

























                        4












                        4








                        4







                        If the relevant kids like cheese, add some grated cheese to the eggs before putting them in the pan – delicious!






                        share|improve this answer













                        If the relevant kids like cheese, add some grated cheese to the eggs before putting them in the pan – delicious!







                        share|improve this answer












                        share|improve this answer



                        share|improve this answer










                        answered Sep 18 '10 at 21:24









                        Kenny EvittKenny Evitt

                        1413




                        1413





















                            4














                            Just look at Ramsay on Youtube.



                            He cracks the eggs into the pan, adds plenty of butter, and then stirs pretty much continuously until they're just barely done. He even takes the pan off the heat now and then to keep them from cooking too fast. He finishes them with creme fraiche, salt, pepper, and chives.






                            share|improve this answer




















                            • 3





                              I can't repeat often enough: Ramsay's recipe is disgusting. It's a way to consistently produce "scrambled" eggs that have all of the bad features and none of the good features of this dish.

                              – Marti
                              Nov 9 '10 at 15:09






                            • 1





                              I heard you the first time :)

                              – BaffledCook
                              Nov 9 '10 at 15:15











                            • I didn't. @Marti -- What are the bad and good features of which you speak?

                              – anon
                              Jan 28 '12 at 6:42






                            • 1





                              @anon: IMO, scrambled eggs should have body - not tough, but toothsome. They should also taste, well, eggy. Ramsay's method produces a slimy, disgusting mess with little to no flavor.

                              – Marti
                              Jan 29 '12 at 3:04















                            4














                            Just look at Ramsay on Youtube.



                            He cracks the eggs into the pan, adds plenty of butter, and then stirs pretty much continuously until they're just barely done. He even takes the pan off the heat now and then to keep them from cooking too fast. He finishes them with creme fraiche, salt, pepper, and chives.






                            share|improve this answer




















                            • 3





                              I can't repeat often enough: Ramsay's recipe is disgusting. It's a way to consistently produce "scrambled" eggs that have all of the bad features and none of the good features of this dish.

                              – Marti
                              Nov 9 '10 at 15:09






                            • 1





                              I heard you the first time :)

                              – BaffledCook
                              Nov 9 '10 at 15:15











                            • I didn't. @Marti -- What are the bad and good features of which you speak?

                              – anon
                              Jan 28 '12 at 6:42






                            • 1





                              @anon: IMO, scrambled eggs should have body - not tough, but toothsome. They should also taste, well, eggy. Ramsay's method produces a slimy, disgusting mess with little to no flavor.

                              – Marti
                              Jan 29 '12 at 3:04













                            4












                            4








                            4







                            Just look at Ramsay on Youtube.



                            He cracks the eggs into the pan, adds plenty of butter, and then stirs pretty much continuously until they're just barely done. He even takes the pan off the heat now and then to keep them from cooking too fast. He finishes them with creme fraiche, salt, pepper, and chives.






                            share|improve this answer















                            Just look at Ramsay on Youtube.



                            He cracks the eggs into the pan, adds plenty of butter, and then stirs pretty much continuously until they're just barely done. He even takes the pan off the heat now and then to keep them from cooking too fast. He finishes them with creme fraiche, salt, pepper, and chives.







                            share|improve this answer














                            share|improve this answer



                            share|improve this answer








                            edited Jun 1 '16 at 15:32









                            Cascabel

                            52.8k16148268




                            52.8k16148268










                            answered Nov 9 '10 at 11:51









                            BaffledCookBaffledCook

                            10.3k1771125




                            10.3k1771125







                            • 3





                              I can't repeat often enough: Ramsay's recipe is disgusting. It's a way to consistently produce "scrambled" eggs that have all of the bad features and none of the good features of this dish.

                              – Marti
                              Nov 9 '10 at 15:09






                            • 1





                              I heard you the first time :)

                              – BaffledCook
                              Nov 9 '10 at 15:15











                            • I didn't. @Marti -- What are the bad and good features of which you speak?

                              – anon
                              Jan 28 '12 at 6:42






                            • 1





                              @anon: IMO, scrambled eggs should have body - not tough, but toothsome. They should also taste, well, eggy. Ramsay's method produces a slimy, disgusting mess with little to no flavor.

                              – Marti
                              Jan 29 '12 at 3:04












                            • 3





                              I can't repeat often enough: Ramsay's recipe is disgusting. It's a way to consistently produce "scrambled" eggs that have all of the bad features and none of the good features of this dish.

                              – Marti
                              Nov 9 '10 at 15:09






                            • 1





                              I heard you the first time :)

                              – BaffledCook
                              Nov 9 '10 at 15:15











                            • I didn't. @Marti -- What are the bad and good features of which you speak?

                              – anon
                              Jan 28 '12 at 6:42






                            • 1





                              @anon: IMO, scrambled eggs should have body - not tough, but toothsome. They should also taste, well, eggy. Ramsay's method produces a slimy, disgusting mess with little to no flavor.

                              – Marti
                              Jan 29 '12 at 3:04







                            3




                            3





                            I can't repeat often enough: Ramsay's recipe is disgusting. It's a way to consistently produce "scrambled" eggs that have all of the bad features and none of the good features of this dish.

                            – Marti
                            Nov 9 '10 at 15:09





                            I can't repeat often enough: Ramsay's recipe is disgusting. It's a way to consistently produce "scrambled" eggs that have all of the bad features and none of the good features of this dish.

                            – Marti
                            Nov 9 '10 at 15:09




                            1




                            1





                            I heard you the first time :)

                            – BaffledCook
                            Nov 9 '10 at 15:15





                            I heard you the first time :)

                            – BaffledCook
                            Nov 9 '10 at 15:15













                            I didn't. @Marti -- What are the bad and good features of which you speak?

                            – anon
                            Jan 28 '12 at 6:42





                            I didn't. @Marti -- What are the bad and good features of which you speak?

                            – anon
                            Jan 28 '12 at 6:42




                            1




                            1





                            @anon: IMO, scrambled eggs should have body - not tough, but toothsome. They should also taste, well, eggy. Ramsay's method produces a slimy, disgusting mess with little to no flavor.

                            – Marti
                            Jan 29 '12 at 3:04





                            @anon: IMO, scrambled eggs should have body - not tough, but toothsome. They should also taste, well, eggy. Ramsay's method produces a slimy, disgusting mess with little to no flavor.

                            – Marti
                            Jan 29 '12 at 3:04











                            3














                            Surprised no one else mentioned this.. my kids like this: 1/2 tsp ranch dressing per 2 large eggs.



                            The resulting egg scramble get more palatable from: attractive flavor tanginess, creamier body, and fluffier composition. Very simple, and no other ingredients required :)



                            And, if you're looking for even fluffier, you could add 1/2 tsp water on top of that, as well. The issue I have with water is if you forget to take it off right after the mix is done cooking, it can leech the water back out. It's less likely to happen on a lower heat, but sometimes in the breakfast rush. I also like to top with a moderate amount of mild cheddad for kids, or pepper jack for me. One of my kids likes ketchup with the ranch scramble, too - but he's a freak, so I don't recommend trying that unless you are as well =P






                            share|improve this answer



























                              3














                              Surprised no one else mentioned this.. my kids like this: 1/2 tsp ranch dressing per 2 large eggs.



                              The resulting egg scramble get more palatable from: attractive flavor tanginess, creamier body, and fluffier composition. Very simple, and no other ingredients required :)



                              And, if you're looking for even fluffier, you could add 1/2 tsp water on top of that, as well. The issue I have with water is if you forget to take it off right after the mix is done cooking, it can leech the water back out. It's less likely to happen on a lower heat, but sometimes in the breakfast rush. I also like to top with a moderate amount of mild cheddad for kids, or pepper jack for me. One of my kids likes ketchup with the ranch scramble, too - but he's a freak, so I don't recommend trying that unless you are as well =P






                              share|improve this answer

























                                3












                                3








                                3







                                Surprised no one else mentioned this.. my kids like this: 1/2 tsp ranch dressing per 2 large eggs.



                                The resulting egg scramble get more palatable from: attractive flavor tanginess, creamier body, and fluffier composition. Very simple, and no other ingredients required :)



                                And, if you're looking for even fluffier, you could add 1/2 tsp water on top of that, as well. The issue I have with water is if you forget to take it off right after the mix is done cooking, it can leech the water back out. It's less likely to happen on a lower heat, but sometimes in the breakfast rush. I also like to top with a moderate amount of mild cheddad for kids, or pepper jack for me. One of my kids likes ketchup with the ranch scramble, too - but he's a freak, so I don't recommend trying that unless you are as well =P






                                share|improve this answer













                                Surprised no one else mentioned this.. my kids like this: 1/2 tsp ranch dressing per 2 large eggs.



                                The resulting egg scramble get more palatable from: attractive flavor tanginess, creamier body, and fluffier composition. Very simple, and no other ingredients required :)



                                And, if you're looking for even fluffier, you could add 1/2 tsp water on top of that, as well. The issue I have with water is if you forget to take it off right after the mix is done cooking, it can leech the water back out. It's less likely to happen on a lower heat, but sometimes in the breakfast rush. I also like to top with a moderate amount of mild cheddad for kids, or pepper jack for me. One of my kids likes ketchup with the ranch scramble, too - but he's a freak, so I don't recommend trying that unless you are as well =P







                                share|improve this answer












                                share|improve this answer



                                share|improve this answer










                                answered Dec 13 '10 at 20:25









                                zanlokzanlok

                                1,64322026




                                1,64322026





















                                    2














                                    I can't really tell why, but the perfect recipe seems to use some water: Add some water along with the raw eggs into the pan and constantly stir it until you get the consistency you like. The water prevents the mass from becoming too dry or even stick to the pan. Also this way you have more time to control the consistency since it takes longer to become ready. The water will mostly vaporize (if you don't add too much) and not make a mess out of your scrambled eggs.






                                    share|improve this answer























                                    • Btw. I first prepare some diced onions in the pan using butter (better than oil). After that I add the eggs and some water and salt. When it's done I pour it onto the dish, grind some fresh pepper onto it and eat it together with bread & butter. Hmmm.

                                      – RBloeth
                                      Nov 9 '10 at 9:59















                                    2














                                    I can't really tell why, but the perfect recipe seems to use some water: Add some water along with the raw eggs into the pan and constantly stir it until you get the consistency you like. The water prevents the mass from becoming too dry or even stick to the pan. Also this way you have more time to control the consistency since it takes longer to become ready. The water will mostly vaporize (if you don't add too much) and not make a mess out of your scrambled eggs.






                                    share|improve this answer























                                    • Btw. I first prepare some diced onions in the pan using butter (better than oil). After that I add the eggs and some water and salt. When it's done I pour it onto the dish, grind some fresh pepper onto it and eat it together with bread & butter. Hmmm.

                                      – RBloeth
                                      Nov 9 '10 at 9:59













                                    2












                                    2








                                    2







                                    I can't really tell why, but the perfect recipe seems to use some water: Add some water along with the raw eggs into the pan and constantly stir it until you get the consistency you like. The water prevents the mass from becoming too dry or even stick to the pan. Also this way you have more time to control the consistency since it takes longer to become ready. The water will mostly vaporize (if you don't add too much) and not make a mess out of your scrambled eggs.






                                    share|improve this answer













                                    I can't really tell why, but the perfect recipe seems to use some water: Add some water along with the raw eggs into the pan and constantly stir it until you get the consistency you like. The water prevents the mass from becoming too dry or even stick to the pan. Also this way you have more time to control the consistency since it takes longer to become ready. The water will mostly vaporize (if you don't add too much) and not make a mess out of your scrambled eggs.







                                    share|improve this answer












                                    share|improve this answer



                                    share|improve this answer










                                    answered Nov 9 '10 at 9:56









                                    RBloethRBloeth

                                    38114




                                    38114












                                    • Btw. I first prepare some diced onions in the pan using butter (better than oil). After that I add the eggs and some water and salt. When it's done I pour it onto the dish, grind some fresh pepper onto it and eat it together with bread & butter. Hmmm.

                                      – RBloeth
                                      Nov 9 '10 at 9:59

















                                    • Btw. I first prepare some diced onions in the pan using butter (better than oil). After that I add the eggs and some water and salt. When it's done I pour it onto the dish, grind some fresh pepper onto it and eat it together with bread & butter. Hmmm.

                                      – RBloeth
                                      Nov 9 '10 at 9:59
















                                    Btw. I first prepare some diced onions in the pan using butter (better than oil). After that I add the eggs and some water and salt. When it's done I pour it onto the dish, grind some fresh pepper onto it and eat it together with bread & butter. Hmmm.

                                    – RBloeth
                                    Nov 9 '10 at 9:59





                                    Btw. I first prepare some diced onions in the pan using butter (better than oil). After that I add the eggs and some water and salt. When it's done I pour it onto the dish, grind some fresh pepper onto it and eat it together with bread & butter. Hmmm.

                                    – RBloeth
                                    Nov 9 '10 at 9:59











                                    2














                                    My secret is lots of butter. Put a generous lump of it in the pan, and melt, then add the beaten eggs, milk/water, seasoning, whatever else you are putting in (I often add parsley, chives, grated cheese), and then beat and heat gently until almost at the consistency you want. It's personal choice really - some people love their eggs runny, others like them almost dry. I'm somewhere in between, but if you serve just before they get perfect, they finish themselves off with the heat they have in them.



                                    Serve with buttery toast - cut into soldiers for kids!






                                    share|improve this answer



























                                      2














                                      My secret is lots of butter. Put a generous lump of it in the pan, and melt, then add the beaten eggs, milk/water, seasoning, whatever else you are putting in (I often add parsley, chives, grated cheese), and then beat and heat gently until almost at the consistency you want. It's personal choice really - some people love their eggs runny, others like them almost dry. I'm somewhere in between, but if you serve just before they get perfect, they finish themselves off with the heat they have in them.



                                      Serve with buttery toast - cut into soldiers for kids!






                                      share|improve this answer

























                                        2












                                        2








                                        2







                                        My secret is lots of butter. Put a generous lump of it in the pan, and melt, then add the beaten eggs, milk/water, seasoning, whatever else you are putting in (I often add parsley, chives, grated cheese), and then beat and heat gently until almost at the consistency you want. It's personal choice really - some people love their eggs runny, others like them almost dry. I'm somewhere in between, but if you serve just before they get perfect, they finish themselves off with the heat they have in them.



                                        Serve with buttery toast - cut into soldiers for kids!






                                        share|improve this answer













                                        My secret is lots of butter. Put a generous lump of it in the pan, and melt, then add the beaten eggs, milk/water, seasoning, whatever else you are putting in (I often add parsley, chives, grated cheese), and then beat and heat gently until almost at the consistency you want. It's personal choice really - some people love their eggs runny, others like them almost dry. I'm somewhere in between, but if you serve just before they get perfect, they finish themselves off with the heat they have in them.



                                        Serve with buttery toast - cut into soldiers for kids!







                                        share|improve this answer












                                        share|improve this answer



                                        share|improve this answer










                                        answered Nov 10 '10 at 9:37









                                        BluebelleBluebelle

                                        1,474132933




                                        1,474132933





















                                            2














                                            my scrambled eggs reign awesome. Though you need to use American cheese (kid friendly). I usually do a 3 eggs to two slices of cheese ratio. Beat the eggs vigorously with salt and WHITE pepper (to your liking). In a non stick pan, preheated on a med-high flame, add the eggs. Keep stirring and folding until about half way cooked, though don't need to go too intensely. Then add the cheese. Use the edge of your spatula to cut the cheese into small pieces, at the same cutting the eggs. Keep on doing, this but stir every now and then to prevent burning and allow even cooking, until cooked to your desired doneness.






                                            share|improve this answer



























                                              2














                                              my scrambled eggs reign awesome. Though you need to use American cheese (kid friendly). I usually do a 3 eggs to two slices of cheese ratio. Beat the eggs vigorously with salt and WHITE pepper (to your liking). In a non stick pan, preheated on a med-high flame, add the eggs. Keep stirring and folding until about half way cooked, though don't need to go too intensely. Then add the cheese. Use the edge of your spatula to cut the cheese into small pieces, at the same cutting the eggs. Keep on doing, this but stir every now and then to prevent burning and allow even cooking, until cooked to your desired doneness.






                                              share|improve this answer

























                                                2












                                                2








                                                2







                                                my scrambled eggs reign awesome. Though you need to use American cheese (kid friendly). I usually do a 3 eggs to two slices of cheese ratio. Beat the eggs vigorously with salt and WHITE pepper (to your liking). In a non stick pan, preheated on a med-high flame, add the eggs. Keep stirring and folding until about half way cooked, though don't need to go too intensely. Then add the cheese. Use the edge of your spatula to cut the cheese into small pieces, at the same cutting the eggs. Keep on doing, this but stir every now and then to prevent burning and allow even cooking, until cooked to your desired doneness.






                                                share|improve this answer













                                                my scrambled eggs reign awesome. Though you need to use American cheese (kid friendly). I usually do a 3 eggs to two slices of cheese ratio. Beat the eggs vigorously with salt and WHITE pepper (to your liking). In a non stick pan, preheated on a med-high flame, add the eggs. Keep stirring and folding until about half way cooked, though don't need to go too intensely. Then add the cheese. Use the edge of your spatula to cut the cheese into small pieces, at the same cutting the eggs. Keep on doing, this but stir every now and then to prevent burning and allow even cooking, until cooked to your desired doneness.







                                                share|improve this answer












                                                share|improve this answer



                                                share|improve this answer










                                                answered Nov 8 '11 at 20:43









                                                riotburnriotburn

                                                32411




                                                32411





















                                                    1














                                                    I typically add some chopped green onions and maybe a teaspoon or two of Thai fish sauce to 4 or 5 eggs. Insure that everything is well incorporated and cook it in a very hot skillet with a bit of vegetable oil. (I use cast iron.) It should foam at the edges.



                                                    I love the flavor as do my kids while my wife isn't as hot on the whole thing. We cook eggs like this mostly for breakfast but occasionally for dinner. Guessing an Asian twist. Not sure where I first saw this.






                                                    share|improve this answer



























                                                      1














                                                      I typically add some chopped green onions and maybe a teaspoon or two of Thai fish sauce to 4 or 5 eggs. Insure that everything is well incorporated and cook it in a very hot skillet with a bit of vegetable oil. (I use cast iron.) It should foam at the edges.



                                                      I love the flavor as do my kids while my wife isn't as hot on the whole thing. We cook eggs like this mostly for breakfast but occasionally for dinner. Guessing an Asian twist. Not sure where I first saw this.






                                                      share|improve this answer

























                                                        1












                                                        1








                                                        1







                                                        I typically add some chopped green onions and maybe a teaspoon or two of Thai fish sauce to 4 or 5 eggs. Insure that everything is well incorporated and cook it in a very hot skillet with a bit of vegetable oil. (I use cast iron.) It should foam at the edges.



                                                        I love the flavor as do my kids while my wife isn't as hot on the whole thing. We cook eggs like this mostly for breakfast but occasionally for dinner. Guessing an Asian twist. Not sure where I first saw this.






                                                        share|improve this answer













                                                        I typically add some chopped green onions and maybe a teaspoon or two of Thai fish sauce to 4 or 5 eggs. Insure that everything is well incorporated and cook it in a very hot skillet with a bit of vegetable oil. (I use cast iron.) It should foam at the edges.



                                                        I love the flavor as do my kids while my wife isn't as hot on the whole thing. We cook eggs like this mostly for breakfast but occasionally for dinner. Guessing an Asian twist. Not sure where I first saw this.







                                                        share|improve this answer












                                                        share|improve this answer



                                                        share|improve this answer










                                                        answered Nov 10 '11 at 18:38









                                                        andleerandleer

                                                        46426




                                                        46426





















                                                            1














                                                            The salt should not touch the eggs until the very end, it solidifies the proteins and makes 'tough' eggs which release their water content, don't believe me? try next time you make whatever recipe you prefer but leave the salt out till the last strokes.






                                                            share|improve this answer





























                                                              1














                                                              The salt should not touch the eggs until the very end, it solidifies the proteins and makes 'tough' eggs which release their water content, don't believe me? try next time you make whatever recipe you prefer but leave the salt out till the last strokes.






                                                              share|improve this answer



























                                                                1












                                                                1








                                                                1







                                                                The salt should not touch the eggs until the very end, it solidifies the proteins and makes 'tough' eggs which release their water content, don't believe me? try next time you make whatever recipe you prefer but leave the salt out till the last strokes.






                                                                share|improve this answer















                                                                The salt should not touch the eggs until the very end, it solidifies the proteins and makes 'tough' eggs which release their water content, don't believe me? try next time you make whatever recipe you prefer but leave the salt out till the last strokes.







                                                                share|improve this answer














                                                                share|improve this answer



                                                                share|improve this answer








                                                                edited Jun 1 '16 at 19:28









                                                                Catija

                                                                15.2k64572




                                                                15.2k64572










                                                                answered Jun 1 '16 at 7:35









                                                                Egg KingEgg King

                                                                111




                                                                111





















                                                                    0














                                                                    "Adding 1 tablespoon of water for every egg results in a lighter texture. Adding the same amount of milk or heavy cream will have the same effect, except that the fat level of the milk or cream also influences the creaminess of the eggs."



                                                                    From this article.






                                                                    share|improve this answer



























                                                                      0














                                                                      "Adding 1 tablespoon of water for every egg results in a lighter texture. Adding the same amount of milk or heavy cream will have the same effect, except that the fat level of the milk or cream also influences the creaminess of the eggs."



                                                                      From this article.






                                                                      share|improve this answer

























                                                                        0












                                                                        0








                                                                        0







                                                                        "Adding 1 tablespoon of water for every egg results in a lighter texture. Adding the same amount of milk or heavy cream will have the same effect, except that the fat level of the milk or cream also influences the creaminess of the eggs."



                                                                        From this article.






                                                                        share|improve this answer













                                                                        "Adding 1 tablespoon of water for every egg results in a lighter texture. Adding the same amount of milk or heavy cream will have the same effect, except that the fat level of the milk or cream also influences the creaminess of the eggs."



                                                                        From this article.







                                                                        share|improve this answer












                                                                        share|improve this answer



                                                                        share|improve this answer










                                                                        answered Dec 13 '10 at 21:04









                                                                        Mrs. GardenMrs. Garden

                                                                        51839




                                                                        51839





















                                                                            0














                                                                            heat butter. Crack eggs in bowl, add a teaspoon or two of milk or cream, or both. add sprigs of parsley, strong hard cheese a few thin slices and beat hard with a fork. Add salt and pepper. Do this before heating butter.



                                                                            Once pan is hot, use a jam saucepan, small and tall really, transfer beaten mix. Let it harden slightly and then beat again, fork or whisk style, until lumpy using a small wooden spoon.






                                                                            share|improve this answer



























                                                                              0














                                                                              heat butter. Crack eggs in bowl, add a teaspoon or two of milk or cream, or both. add sprigs of parsley, strong hard cheese a few thin slices and beat hard with a fork. Add salt and pepper. Do this before heating butter.



                                                                              Once pan is hot, use a jam saucepan, small and tall really, transfer beaten mix. Let it harden slightly and then beat again, fork or whisk style, until lumpy using a small wooden spoon.






                                                                              share|improve this answer

























                                                                                0












                                                                                0








                                                                                0







                                                                                heat butter. Crack eggs in bowl, add a teaspoon or two of milk or cream, or both. add sprigs of parsley, strong hard cheese a few thin slices and beat hard with a fork. Add salt and pepper. Do this before heating butter.



                                                                                Once pan is hot, use a jam saucepan, small and tall really, transfer beaten mix. Let it harden slightly and then beat again, fork or whisk style, until lumpy using a small wooden spoon.






                                                                                share|improve this answer













                                                                                heat butter. Crack eggs in bowl, add a teaspoon or two of milk or cream, or both. add sprigs of parsley, strong hard cheese a few thin slices and beat hard with a fork. Add salt and pepper. Do this before heating butter.



                                                                                Once pan is hot, use a jam saucepan, small and tall really, transfer beaten mix. Let it harden slightly and then beat again, fork or whisk style, until lumpy using a small wooden spoon.







                                                                                share|improve this answer












                                                                                share|improve this answer



                                                                                share|improve this answer










                                                                                answered Nov 6 '11 at 13:11









                                                                                CazzCazz

                                                                                241




                                                                                241





















                                                                                    0














                                                                                    Perfect scrambled eggs... Beat the eggs up good, add salt and pepper, a dash of milk. You want to cook at very low temperature, with electric that is easy, but with gas you might have to tilt the pan so it does not have direct heat. After the eggs are in the pan add a small amount of processed cheese (velveeta in the US). Mess with them a lot, flip them etc. Pull them off the heat when they are still a little runny.. even serving them a little runny is Okay. DO NOT OVER COOK. Ask me about my omelette recipe. It is so good I have even been offered sex for them. Well it was my wife but...






                                                                                    share|improve this answer








                                                                                    New contributor




                                                                                    user74150 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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                                                                                      0














                                                                                      Perfect scrambled eggs... Beat the eggs up good, add salt and pepper, a dash of milk. You want to cook at very low temperature, with electric that is easy, but with gas you might have to tilt the pan so it does not have direct heat. After the eggs are in the pan add a small amount of processed cheese (velveeta in the US). Mess with them a lot, flip them etc. Pull them off the heat when they are still a little runny.. even serving them a little runny is Okay. DO NOT OVER COOK. Ask me about my omelette recipe. It is so good I have even been offered sex for them. Well it was my wife but...






                                                                                      share|improve this answer








                                                                                      New contributor




                                                                                      user74150 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                                                                      Check out our Code of Conduct.






















                                                                                        0












                                                                                        0








                                                                                        0







                                                                                        Perfect scrambled eggs... Beat the eggs up good, add salt and pepper, a dash of milk. You want to cook at very low temperature, with electric that is easy, but with gas you might have to tilt the pan so it does not have direct heat. After the eggs are in the pan add a small amount of processed cheese (velveeta in the US). Mess with them a lot, flip them etc. Pull them off the heat when they are still a little runny.. even serving them a little runny is Okay. DO NOT OVER COOK. Ask me about my omelette recipe. It is so good I have even been offered sex for them. Well it was my wife but...






                                                                                        share|improve this answer








                                                                                        New contributor




                                                                                        user74150 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                                                                        Check out our Code of Conduct.










                                                                                        Perfect scrambled eggs... Beat the eggs up good, add salt and pepper, a dash of milk. You want to cook at very low temperature, with electric that is easy, but with gas you might have to tilt the pan so it does not have direct heat. After the eggs are in the pan add a small amount of processed cheese (velveeta in the US). Mess with them a lot, flip them etc. Pull them off the heat when they are still a little runny.. even serving them a little runny is Okay. DO NOT OVER COOK. Ask me about my omelette recipe. It is so good I have even been offered sex for them. Well it was my wife but...







                                                                                        share|improve this answer








                                                                                        New contributor




                                                                                        user74150 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                                                                        Check out our Code of Conduct.









                                                                                        share|improve this answer



                                                                                        share|improve this answer






                                                                                        New contributor




                                                                                        user74150 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                                                                        Check out our Code of Conduct.









                                                                                        answered 36 mins ago









                                                                                        user74150user74150

                                                                                        1




                                                                                        1




                                                                                        New contributor




                                                                                        user74150 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                                                                        Check out our Code of Conduct.





                                                                                        New contributor





                                                                                        user74150 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                                                                        Check out our Code of Conduct.






                                                                                        user74150 is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
                                                                                        Check out our Code of Conduct.



























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