How can I make the perfect scrambled eggs?!
How can I make the perfect scrambled eggs?
Answers:
mix up some eggs 2gether then put in the microwave then for a couple a seconds keep taking it out and mixing it then when its a scrambled you can tell they're done!
Butter in an enamel pan (stops it sticking), salt and pepper splash of milk (just a drop) use one less yolk than white if you're using more than two eggs. If you've got some chives use them too. Keep stiring on a low-medium heat. Lovely!
for each egg add a tablespon of Cream(or half and Half) a pinch of salt and pepper(pepper optional) whisk with a fork and in a skillet with butter cook till fluffy (the cream fluffs them up)
the way i do it 3 eggs bit milk add butter then stir slowly add salt and pepper and dont cook for to long just until it all comes together ma kid loves it like that
beaten eggs and milk in a pan with butter and salt & pepper. keep stirring and take off the heat as soon as it is done- don't scarmble too much as the flavour is lost. serve on white buttered toast with asparagus-yum!!!
the best scrambled egg is done in the microwave and its not as messy either..
I can't believe that someone has actually suggested using a microwave to do scrambled eggs!
Break two or three eggs into a non-stick saucepan, and stir them continuously with a wooden spoon. That is pretty much it. The rest is down to personal taste. I like to add a bit of butter to mine, and some black pepper. Other people prefer to use milk, but I find that makes them too wet. You can also give them a little bit of a bite by adding mustard. Whatever you choose to put in yours, just make sure you keep stirring.
Microwave! I ask you!!
Scramble them with a fork in a bowl. Add a little bit of milk. Put the pan on a low heat, add a little margarine or butter to the pan. Pour in the scrambled eggs and stir with a wooden spoon. The heat should be quite low to stop the eggs burning but be patient and cook it properly. You'll have nice soft scrambled eggs out of this.
Microwaved eggs?!? Oh dear the 80's has a lot to answer for...make them on the hob NOT the microwave. This recipe is enough for 2 people -
4 eggs, 25ml semi skimmed milk, 30-40 grams of butter (not margerine, yuk), plenty black pepper and a bit of salt. Mix all this together in a jug with a fork and pour the mixture in the pot. Cook it on the lowest heat setting possible, if you overcook them you ruin them, once they start to heat stir them continuously until and light and fluffy. Making the perfect scrambled eggs takes about 10 minutes
Two eggs per person, I like to use Jumbo. Make sure they are fresh. Beat with fork, eggs, pepper, milk. Use alittle (smaller than a dab) of real butter in a medium hot skillet, when butter melted, add eggs. Use fork (or appropriate implement for your skillet), to move eggs around. Let set for few seconds, then stir them again making sure you get everything from sides and bottom. If your eggs are browning, your skillet is too hot, turn it down or remove from heat. Keep this scrambling up until eggs are cooked to your taste, I prefer them very dry. Eat immediately, cold eggs are horrible. You may want to kill the taste with salt, hot sauce or salsa. My uncle Al uses ketchup. Ick.
1) crack eggs in bowl, whisk, and leave on counter for 10-15 minutes (if eggs are not cold when they hit the pan, they cook nicer)
2) Use a nonstick pan and LOW heat
3) keep stirring! even if it feels like nothing is happening. you are preventing curds from forming and you will end up with creamy, luxuriously textured eggs.
4) best tool? a silicone spatula. just keep raking it along the bottom and sides. Patience is the key to perfect scrambled eggs.
I don't know about perfect but I do it and it always suits me.I break a couple of eggs in a jug and add a cup of milk with a little pepper.I whisk with a fork to thoroughly mix. I warm a small saucepan with a little butter in on the hob.When the butter is melted I pour the egg and milk mixture into the saucepan. With a medium heat keep stirring continuously with a fork.The mixture will start to thicken but keep stirring. Put a couple of slices of bread in the toaster..The egg mixture will now start to go fluffy as the liquid all solidifies.Heep stirring but take off the hob before it starts to go brown.Butter the toast,spread the scrambled egg and enjoy.. I like a bit of tomato ketchup on mine.
EGGS, BUTTER, SOME SALT, VERY TINY BITS OF GARLIC TO TASTE , A LITTLE MILK .
MIX EVERY THING IN A BOWL , PUT THE BOWL ON MEDIUM HEAT AND KEEP ON STIRRING , TILL THE EGGS ARE COOKED AND FLUFFY. HOPE THIS HELPS . IT TAKES SOME TIME , BUT IS BETTER THAN POURING THE MIXTURE INTO A FRYING PAN, LETTING IT FRY AND THEN SCRAMBLING THE EGGS.
Scrambled Eggs
2 large eggs
1 tablespoon milk
1 heaped dessertspoon quark or cottage cheese
1 level tablespoon fresh snipped chives
salt and freshly milled black pepper
You will also need a small non-stick saucepan and a wooden fork.
Begin by beating the eggs in a bowl, together with a good seasoning of salt and pepper. Now place the saucepan over a gentle heat, then add the milk to moisten the pan, whirling it around the edges. Add the eggs and, using a wooden fork or pointed wooden spoon, briskly stir backwards and forwards through the liquid egg. Keep on scrambling until three-quarters of the egg is a creamy, solid mass and a quarter is still liquid. Now add the quark or cottage cheese and chives and continue to scramble, then remove the pan from the heat and continue scrambling until no liquid egg is left. Serve immediately, as the egg will continue to harden.
Take two egs and two tablespoons of milk, salt and pepper.
For an omelette, take two eggs and two tablespoons of water, salt and pepper. For scrambled eggs, you have to stir through the mix every now and again, for an omelette no stirring.
A good way is wisk as many eggs as you want together. Add Salt, pepper and worcester sauce. They cook in pan. It tast good, trust me
my trick is is to not over beat the eggs, if you bet them too much you will get those curd-like eggs... yuck, I hate those.. I like mine to have big fluffy chunks....
and then put some butter or margarine into a pan and melt it , add the egg, and let it sit for a minute or so and then slowly pick up one side of the eggs and let the uncooked egg slide under... continue slowly flipping the eggs, until they are cooked, leave them a bit wet....
The whole entire "secret" to fluffy scrambled eggs is in the mixing. Try using a blender, and whip them till frothy. Add a touch of milk. You can also spice them up by adding a squirt of spicy brown mustard, then whip them in blender or with the mixer! Guaranteed to be the fluffiest ever! Throw in a dash of dill for tasty treat!
Make sure you check the expiration date! Old eggs get rubbery. The first thing is to let your eggs sit on the counter for about 1/2 hour before you cook them. It's easier to get an egg to scramble without browning if they are already at room temp. I generally make 3 eggs. Scramble them in a bowl with a little salt and pepper.
In a teflon pan melt about a tbsp. of butter. and add the eggs on a very low heat. Let the eggs just set and then stir contantly for about 5 minutes. The eggs will not be all the way cooked through. Then cover for about 3 minutes. You will have light fluffy eggs with no brown on them. This is also the time you can add anything to your eggs. I like to add a little shredded cheese and chives to mine.
put 2 eggs in a jug and a bit of milk then put it in the mircrowave for 8 minutes then wisk around in the jug with a fork then put on a plate and enjoy! yum yum in my tum! xxlolxx
Get 3 free range eggs whisk them up wit a big splash of double cream and microwave on medium for about 1 minute take them out and mash with a fork. continue until you've got the consistency you like (I like mine runny) serve them on your favourite toast or muffins. Plenty of black pepper and a bit of salt. Don't add salt before cooking because it will make the eggs turn grey.
2 eggs. half a cup of cream, peeper to taste, beat together poor into a well buttered container and into the microwave for 4 minutes then out and stir - this is a tasty recipe.
Try using a little extra butter instead of milk! mmmm!
Most of the methods are fine,(microwave?) but if you are able to get one in your area try using a goose egg-they make the most amazing scramble,you would swear it was made with cream.
lightly beat eggs and a little bit of water with wire whisk or fork. add salt and pepper.
cook on med high heat with butter or spray for 1-3 minutes while stirring frequently. remove from heat, cover with lid and let it cook for 1-2 minutes longer. stir once while covered.
The two most important things to remember: (1) cook on low heat (as so many have already said) to create curds and (2) do not cook until fluffy and light -- UNDERCOOK them. They keep cooking after you're removed them from the heat, so cooking completely will result in dry eggs.
I use the microwave, regardless if it is an 80's thing. I find using the microwave the eggs do not stick or burn. Use whatever method you are happy with.
beat eggs dont season until in pot add alittle cream stir with wooden spoon over low heat all the time do not allow to cook too much as chemical reaction takes place and eggs seperate thus you get some water in pot