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Thread: Perfect Scrambled Eggs

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    Default Perfect Scrambled Eggs

    How do you do it?

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    Default Re: Perfect Scrambled Eggs

    On a double boiler, scrambled eggs, a dash of mustard, cream/milk and salt, add a handful of extra strong cheddar... and you're good to go
    Last edited by Yazeh; January 12th, 2021 at 03:20 PM.

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    Default Re: Perfect Scrambled Eggs

    Keep them moving, on and off the heat.
    Plate them before they're quite done, when they look a little saucy.

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    Default Re: Perfect Scrambled Eggs

    Heavy pan over low heat, keeping them moving. Comes out somewhere between 1 and 2 in this:


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    Default Re: Perfect Scrambled Eggs

    Quote Originally Posted by CrayonAngelss View Post
    How do you do it?
    Medium-high heat, heat, then add fat, wait to heat again, ONE pan used for nothing but scrambled, keep 'em moving, but this is not for beginners.
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    Default Re: Perfect Scrambled Eggs

    Beat the eggs in a dish with salt, pepper, minced onion, and a handful of sharp cheddar. Meanwhile I cook 2 or 3 strips of bacon, then drain off most of the rendered grease and pour the beaten eggs into the pan (I use a teflon frying pan because I'm really lazy about cleanup). Keep'em moving, like the others have said, until they reach the desired consistency (I use a flat-ended wooden spat). Everything is over medium heat.

    For a special treat I cut my bacon into chunks (not chopped bits), cook it up with a handful of chopped onion (not the dried diced onion), drain most of the grease off, add the eggs, and mix all that together. Yum.

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    Default Re: Perfect Scrambled Eggs

    The best scrambled eggs I've tasted were at breakfast in the Ritz-Carlton Naples. The chef there adds sour cream. As manoeuver says the most important thing is to not fully cook them or they are too rubbery. Undercook slightly so they are still soft and moist.
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    Default Re: Perfect Scrambled Eggs

    "No milk". That's the secret, try it!

    Also try shirred eggs if you haven't, very rich but an unmissable treat.
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    Default Re: Perfect Scrambled Eggs

    I use Gordon Ramsay's method, which transformed how I feel about scrambled eggs from meh to can't-get-enough-of-them.

    Never beat them beforehand. Put cold eggs, with a knob of butter into a fairly deep sided saucepan. Stir with a spatula (never beat) on a high heat for about 30 seconds, then take off the heat and keep stirring for 10 seconds or so. repeat until you can scrape across the bottom of the pan and see the base (so almost set). Don't season until after they're cooked, which is well before you think!

    A little creme fraiche and some chives right at the end, off the heat.

    Apparently it's one of his tests for prospective employees.

    There used to be a great youtube video of him doing this at home (and burning the toast in the process) but I think it's been pulled.

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    Default Re: Perfect Scrambled Eggs

    Quote Originally Posted by mizgeorge View Post
    I use Gordon Ramsay's method, which transformed how I feel about scrambled eggs from meh to can't-get-enough-of-them.

    Never beat them beforehand. Put cold eggs, with a knob of butter into a fairly deep sided saucepan. Stir with a spatula (never beat) on a high heat for about 30 seconds, then take off the heat and keep stirring for 10 seconds or so. repeat until you can scrape across the bottom of the pan and see the base (so almost set). Don't season until after they're cooked, which is well before you think!

    A little creme fraiche and some chives right at the end, off the heat.

    Apparently it's one of his tests for prospective employees.

    There used to be a great youtube video of him doing this at home (and burning the toast in the process) but I think it's been pulled.
    I'll often beat them in the pan also. My method was highly influenced by the video you're talking about.

    I make scrambled eggs 3-4 times a week if not more!

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    Default Re: Perfect Scrambled Eggs

    Quote Originally Posted by Yazeh View Post
    Welsh rarebit:
    On a double boiler, scrambled eggs, a dash of mustard, cream/milk and salt, add a handful of extra strong cheddar... and you're good to go
    Eggs in a rarebit?
    Stout for sure, even milk if you must, but never eggs

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    Default Re: Perfect Scrambled Eggs

    And don't forget the Marmite between the eggs and the toast

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    Default Re: Perfect Scrambled Eggs

    When I was taught how to make scrambled eggs it was impressed upon me to never beat them before scrambling but to merely put them in a jug and stir them with a fork just to mix up the yolks a little with the whites. Then to put them in the pan.

    Gordon's method sounds good.
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    Default Re: Perfect Scrambled Eggs

    Quoting from the CWA Cookery Book and Household Hints*:
    2 large eggs,
    2 TBS milk
    1 dessertspoon full butter.


    Make milk and butter hot in small sauce pan. Drop in the eggs without beating and stir them with a fork. When the misture begins to thicken, keep it well beaten, and mix in any egg adhering to the sides of the pan. Remove from the fire while still soft when thickening and cooking will continue. Serve on buttered toast.

    Any left over remnants of cooked vegetables can be added to scrambled eggs, and make a nice change.

    This makes fantastic scrambled eggs. The only changes I made to the recipe are adding chives and pepper to the milk and butter before adding the eggs, I using a small frying pan. N.B. This recipe is for one serving.


    *the CWA is Australia's equivalent to the UK's WI.

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    Default Re: Perfect Scrambled Eggs

    Quote Originally Posted by mizgeorge View Post
    Quote Originally Posted by Yazeh View Post
    Welsh rarebit:
    On a double boiler, scrambled eggs, a dash of mustard, cream/milk and salt, add a handful of extra strong cheddar... and you're good to go
    Eggs in a rarebit?
    Stout for sure, even milk if you must, but never eggs
    I wasn't aware of it, thanks for pointing it out.... That was verbally told to me, so that's how I called it..

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    Default Re: Perfect Scrambled Eggs

    As you can see there are 2 schools with one method being to constantly scramble and the other to barely scramble. I follow the latter which I learned from l'Escoffier to basically keep lifting the cooked bits to allow the runny bits to flow on to the pan for cooking. I like the result better than constant scrambling because then the eggs aren't a falling apart mess. As for "perfect" ...Depends on what you prefer... My hubby likes his eggs firmer and I like them softer.

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    Default Re: Perfect Scrambled Eggs

    Quote Originally Posted by Jaguarish View Post
    As you can see there are 2 schools with one method being to constantly scramble and the other to barely scramble. I follow the latter which I learned from l'Escoffier to basically keep lifting the cooked bits to allow the runny bits to flow on to the pan for cooking. I like the result better than constant scrambling because then the eggs aren't a falling apart mess. As for "perfect" ...Depends on what you prefer... My hubby likes his eggs firmer and I like them softer.
    I don't care what you say. MY scrambled eggs are PERFECT!


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    Default Re: Perfect Scrambled Eggs

    The secret ingredient is the liberal application of Worcestershire Sauce.
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    Default Re: Perfect Scrambled Eggs

    Quote Originally Posted by silverlifter View Post
    The secret ingredient is the liberal application of Worcestershire Sauce.
    I use a locally produced barbecue sauce.

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    Default Re: Perfect Scrambled Eggs

    Look at the Julia Child shake-the-skillet method! Amazing and only takes a couple minutes.

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