How to make perfect scrambled eggs ?!


Question: In full credit to having read on here somewhere before like 4 months ago, use no higher than a medium flame.

Also, something else I hadn't known: If you use Black Pepper as I and many others do, don't put it on until AFTER the eggs have been placed on your plate.

The girl wrote that doing so prevents a bitterness due to the pepper's chemicals in direct heat of frying.

Bon appetit!


Answers: In full credit to having read on here somewhere before like 4 months ago, use no higher than a medium flame.

Also, something else I hadn't known: If you use Black Pepper as I and many others do, don't put it on until AFTER the eggs have been placed on your plate.

The girl wrote that doing so prevents a bitterness due to the pepper's chemicals in direct heat of frying.

Bon appetit!

put lots of butter and scrabble it. if you also put onions and black pepper on it, it will give it a good taste.

easy fast and delicious. using a 2 cup glass measuring cup. crack 3 eggs and enough milk to measure 1 cup. add a tbsp of butter. mix well with a fork and microwave to 2 1/2 mins. check and stir (some microwaves are different. Salt and pepper. You're done

first mix eggs with the salt and pepper and a little milk with it.
if you like other foods in your eggs , cool add those things after you have eggs in a genoursly buttered skillet, and consistantly stir slowly while they cook. ...do not stop watching them eggs can burn too...lol
?jENN

Don't microwave "perfect" eggs... They get rubbery. Ew.

Crack as many eggs as you want to make into a bowl. Add a tbsp of water or milk and a dollop of butter and whisk until it's all mixed.

Get your pan hot but not too hot because they will cool too fast. Add a tbsp of butter so the eggs don't stick.

Pour your eggs in and let them sit for a minute. Add salt and pepper. Mix them up and keep flipping them until they look about finished but are still moist. Take them off the heat to let them finish cooking in the pan.

For every two eggs, I recommend adding one to two tablespoons milk. Cook until they are still slightly wet, as they will continue to cook after you remove them from the heat for a few minutes. This makes for very moist, tender eggs.

Plain and simple. Melt a knob of butter in a pan, once melted add your well whipped and frothy eggs ( no milk, water or anything else)
Keep them moving in the pan, once the are nearly "set" add a touch of heavy cream ( double cream for the UK readers)
This stops the eggs from over cooking and enriches them.
Add seasoning. ( don't add salt before cooking as this toughens the eggs)
Serve on hot buttered toast.

eggs 2 tbs milk and a handful of cheese..coat the pan with olive oil and when then pan gets hot add the eggs.....when they start to slightly harden scrape them up from the edges and scramble them until done

OKay it may sound difficult but it is so easy:
1. if you are going to add water/milk just add a tblspoon for each 2 eggs.Whisk eggs together unntil they are fully combined.

2. Put a liitle bit of butter in the pan and melt it over low-medium heat and then pour the eggs in. Let them sit for about a minute or until the edges looked a little bit cooked.Then in a start folding the mixture over andover almost like mixing.Don't add salt or pepper until after it is done. But when they lok aliitle bit liquidy they are done, because they are overdone when they look done in the pan.
You can tell if htey are overdone because when you let them sit in a plate for about a minute the eggs will be in a little puddle of water.
Hope it helps

I dont like them scrambled i eat them sunny side up

You have to get laid!





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