Whats the best way of scrambling the perfect egg?!


Question:

Whats the best way of scrambling the perfect egg?


Answers:
We love eggs, so I would make a generous portion for two.

4 eggs.
Mixed it up in a cup with a fork. Add your spices here if you like.

Spray your pan with olive oil. (make sure the pan is nice and hot)
Add the eggs all at once. Salt and pepper.. ooh and maybe a bit of Maggi or Worcester sauce.
Use a wooden spoon. Stir a figure of 8 just once. Let the egg stand for 20 seconds, stir again in a figure of 8. Do this until the egg is cooked but still moist. It will form medium blocks of egg, and it's not runny like when you use milk.

I like mine Well Done, so I stir it lightly till it's completely moisture free.

The trick is to use just a little milk, mix well and to let the eggs cook on medium high heat for 2-3 minutes to let the bottom firm up before moving it around in the pan. Use either butter or PAM to keep it from sticking.

use 2 large eggs, add a table spoon and milk, salt and pepper to taste, whisk away and scramble away....... so good

yum i love eggs, i want one now

I break the eggs in a bowl, whip them up good with a dollop of sour cream (Paul Deen idea), add them to a warm pan, season with salt and pepper and keep stirring.

Beat the eggs with added milk little black pepper.Put in an open
microwave bowl for 3 minutes.If on a hob slow and keep stirring
or the pan bottom burns.

microwave

heat pan little olive oil eggs little milk whip put in pan stirr

How about a perfect scrambled egg?

Two decent sized free range eggs a tablespoon of milk a teaspoon of butter and white pepper to taste, whip it all together and stick it in the microwave for 30 seconds, take it out whip again, put it back in and repeat microwaving and stirring until it looks like scrambled eggs.

yes the secert is use a little milk or it will get all runny ,add 2 or 3 eggs stir all the time season to taste and add a bit of butter ,mmmmmmmmmmmm

Put a knob of butter in a heavy bottomed saucepan with a little milk, crack the eggs in, beat well for a minute with a flat wire whisk, add black pepper, cook a over a low heat, stirring ALL the time until there's no liquid left. Take the pan off the heat and let it sit, uncovered, for a couple of minutes while you butter your toast!

break egg into a bowl, beat well with a fork, add 100ml of cold milk, mix well. Pour into a non stick saucepan and put on hob on a medium heat stirring until egg is nice and fluffy. Job done.

I have always whipped the eggs very fast and hard. When they are completely whipped together (no separation of yolk and white) add a little cream or whole milk and whip some more.

Heat your skillett to about medium high and toss a tab of butter in the skillet and toss it around until its almost completely melted

Add eggs to the hot pan and add salt and pepper to taste.

Constantly stir with a fork until fluffy.

(VERY IMPORTANT) You do not want to overcook the eggs, they take very little time. Cook the eggs until you think their almost done then REMOVE THEM from the heat. Thats the worst thing you can do is over cook an egg.

bon apitete

Melt a little butter in a small pan,whisk 3 eggs,add to the melted butter stirring continuously until light and fluffy,do not over cook.

Put 2 eggs in bowl, scramble with fork, add pinch of salt, heat small frying pan with a small amount of butter, pour in egg. No need to add milk because it makes eggs watery. When it starts to cook on one side, use spatula to mix and scramble until cooked through. If you like, add a little shredded cheese. Enjoy.

Fluffy Scrambled Eggs

INGREDIENTS
8 eggs
1 (5 ounce) can evaporated milk
2 tablespoons butter
salt and pepper to taste

DIRECTIONS
In a bowl, whisk the eggs and milk until combined. In a skillet, heat butter until hot. Add egg mixture; cook and stir over medium-low heat until eggs are completely set. Season with salt and pepper

I agree with RM except that you must start with a cold pan. I know it goes against everything you may know, but it works. Also, as you cook, add tiny bits more of butter and a drip or two of cream or half and half, which will make it thick and creamy.

this is a healthy version

crack open how many eggs you want in a plastic tub, add about half an egg cup full of milk for each one and whick until its all the same colour.

put in the microwave for 45 seconds / stir with a fork / then another 45 seconds then stir again with a fork

lovely healthy scrambled eggs

Think of this, what ruins eggs? Over cooking right? So here is what you do. Heat 2 tbls of butter in an omelet pan, over medium high heat, till just sizzling but not browning. Scramble three eggs in a dish, add a teaspoon of water or so to help mix. Add to the omelet pan, scramble. about ten seconds before turning out to the plate add a bit of milk to stop the cooking, scramble in (I do this when taking the pan from stove to plate. Plop on to your plate. This whole cooking process should take slightly less than 2 minutes, anything longer and you've ruined the eggs.

If you want eggs you need teeth to eat them then go with the microwave advice. If you want eggs so fluffy and good you can almost eat them through a straw, then go with those methods that suggest cooking fast and not overcooked.

het ctepfre geg

mix and ermm............scrabbling!

The best way for scrambling the perfect egg isjust throwing the egg into the fryin pan,add little salt& fry for 2sec

I cook it in the microwave add seasoning and stir every 30 secs. It's quick ,tastes nice and I save on electric and having to wash dirty pans.

add about a table spoon of double cream to 2 eggs, season and beat. cook in a pan on a low heat, stirring all the time. add some freshly chopped chives when the mixture starts to firm up. cook to your own preferred consistency.
throw in a small amount of thinly sliced smoked salmon if you want something a little extra.( just stir this in at the end, no need to cook it)

put the egg and a bit of milk into a small pan add salt and pepper to taste and then with a fork and then whisk it till its cooked

Small saucepan, on stove, melt a nice knob of butter or margarine, without colouring. Allow to cool few mins, add three eggs, two good tablespoonfuls of milk, seasoning, salt & pepper. Return , heat stove, med/low, continually whisking with a small whisk. Temp & continual stirring VIP. When solidifying, begins, remove from stove , continual to stir.
Eggs to be slightly underdone bavereuse.




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