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scrambled eggs

  • h

whats the way to make these perfect? i mean, how do certain kitchens get scrambled eggs to have the look of a light golden omelette on the plate, for chrissakes?

i remember nero wolfe saying somewhere that it should take about forty five minutes to an hour to make, so what - or how - did he mean?

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  1. Try stirring the eggs consistently once you put them in the pan; don't stop until you finish cooking them.

    Much better texture that way.

    1. Scramble the eggs energetically for a minute to add as much air as possible. I add a dash of milk to the eggs as I'm scrambling them, and immediately before pouring them into the pan I add a dash of seltzer. As the eggs are cooking I'm stirring them constantly. This takes all of five minutes, so I guess Nero Wolfe's hour weas spent meditating on the task ahead.

      1. Howler, it was more like an hour as I recall. But I don't think you and Wolfe would agree on the desired outcome. He was looking for a very small curd, moist result. Any hint of "light golden omelette" and the eggs would have been tossed.

        Pat g.

        1. constant scrambling and instead of milk add Half&Half

          6 Replies
          1. re: Sweet Willie

            For what its worth, the New York Times website had, earlier this week, an illustrated story about what they termed the best scrambled eggs inthe world. Some chef in Australia. May still be on their site.

            1. re: Dale

              I tried that NYT recipe and I have to tell you, it was every bit as good as the article said - unbelievably fluffy, tender, creamy eggs and very easy too. I can't find the article, but it called for 1/2 cup of cream to two eggs (better if both are at room temperature). Whisk together with a pinch of salt. Heat pan over medium-high heat and use just a touch of butter. The trick was to pour the eggs in and not touch for 20 seconds. Then take a wooden spoon around the edge and fold the eggs into the middle. Wait another 20 seconds and repeat. Remove from heat, let it finish cooking, and then a final stir. I remember the directions because my SO has requested that I make them like this from now on!

                1. re: Rubee

                  I clicked onto the NY Times link. They made me fill out a bunch of forms. Then I found the article, but it was just a teaser, and they wanted $2.50 to part with the whole article.

                  I think I'll go to my local library and find it there.
                  :-(

                  1. re: Sharuf

                    I didn't have a problem bringing up the NYT link. If it didn't work for you, try cutting and pasting this link...
                    http://www.nytimes.com/2002/01/09/din...

                    good luck!

                    1. re: Sharuf

                      Or I can cut and paste and send it to you if you want - let me know

            2. I absolutely love the eggs that my boyfriend makes by strictly following the technique described in the Cook?s Illustrated Best Recipe cookbook. These are not the superfirm eggs you are describing, but are rather soft and creamy and delicate. I used to prefer my egs cooked very well until I tasted these. They taste like they have cheese in them, somehow. The key is to gently pull them away from the sides of the pan as they cook and not to overcook them. You sort of fold the eggs over on themselves and allow them to firm up off the heat. I think for 4 eggs you cook them for about 2 minutes total. The recipe adds milk and uses butter for the frying.

              1 Reply
              1. re: Carrot

                This is exactly how I make scrambled eggs -- and more than one person has told me my scrambled eggs were the best they've had (he says modestly). The only thing I would add is that I use lots of milk and often add cream cheese at the last moment like one of the posters above. I don't know why everyone is so intent on beating and whisking the eggs to death. Gentleness is the key ...