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Jun 27, 2007 06:58 PM

how to make the best scrambled eggs and omelet?

OK, I'll admit it. I don't know how , I don't know why, but my eggs never turn out well. I know I'm not a bad cook, but I just can't make eggs. In my last job I used to have to stay regularly at the Intercontinental in Toronto. They made the best scrambled eggs. Fluffy, tender, delicious. I dream of these eggs. I have NEVER in my life made eggs like that. How do they do it?
I've tried many different methods, but none have come remotely close to the eggs I refer to.
And my omelets, pathetic as well. I've tried butter, bacon fat, non-stick pans, etc. I've tried farm fresh eggs, week old eggs, large eggs, medium eggs, milk, cream, sour cream.
Please, can someone tell me how to make great scrambled eggs and omelets?

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  1. It's the heat, slow and steady gives fluffy creamy results. There is even a video on YouTube where that hell's kitchen chefs shows you how.

    Try this link :

    3 Replies
    1. re: Quine

      I think there's a difference between American scrambled eggs, and those made in another culinary tradition. Here, it seems the eggs go into the fry pan, get whooshed around as if they're frying, and when no moisture remains, they get served as scrambled eggs. No.

      We made scrambled eggs, eggs mixed lightly with a bit of cream (half the egg shell filled for each egg), in a saucepan with a tablespoon of butter in the bottom, stirring with a wooden spoon over pretty low heat. Fluffy, tender and creamy and not overcooked -- you will find the "curds" are smaller than most people are used to though.

      1. re: Quine

        I've used a double-boiler for years to get fluffy, creamy scrambled eggs easily. Lovely.

        1. re: chicgail

          A double boiler really is the easiest way to get your eggs to be fluffy. Stir gently and occasionally.

          I'm also in the "no salt till it's finished" camp. Hope you're an "egg-spert" egg maker soon!

      2. The original comment has been removed
        1. For omelets, I use egg beaters a lot to avoid beating the eggs into oblivion. Add water for more fluffiness, but jsut a TBS for a few eggs. I tend to us medium heat at first, get the eggs frying, when some of the egg has solidified, pull it off the sides and into the center of the bottom. I like to add ingredients while there is still egg in liquid. Once most liquid is gone, you can fold the omelet by using a plate. Slide the omelet halfway out of the pan onto the plate, then lift the plate to fold. Add heat to brown, flip when one side is nicely browned. use the plate if needed.

          1. Scrambled: beat eggs and a bit of cream or whole milk and pinch of salt with a fork. Pour into an evenly heated pan--to medium-low over a bit of butter; gently fold and slightly break the mixture using the fork with the sides of the tines held at about 45 degrees to the pan. Gently but constantly scramble; don't beat or heavily scramble. Scrambling should take perhaps five minutes. The butter should not be browned; there should be neither runnyness nor solids.

            Omelette: beat up eggs and relatively finely chopped or juleined ingredients meant to be in the egg; pour the mix evenly over pan at medium-high high heat with a wiping of oil; drop in fillings like cheese on the far half of the omelette while you turn the heat down; When the mix first sets up enough, fold over the side w/o filling on the other half. Fold before the omelette gets browned and plastic like. Wait a couple of minutes and turn the whole thing for another minute or so with the heat off.

            I roll Japanese omelettes like a round rug to slice cross pieces and serve chilled with hot rice.

            I use non-stick or anodized for scrambled and omelettes.

            8 Replies
            1. re: Sam Fujisaka

              I once heard that pre-salting the egg mixture before cooking can toughen the fininshed product. Any thoughts on this?

              1. re: HungryLetsEat

                HLE, you're probably right. Actually, we rarely use extra salt; but a sprinkle if desired when done makes sense.

                1. re: HungryLetsEat

                  I always salt and pepper my eggs before scrambling. I put them in a measuring cup, add a splash of milk, a couple bits of frozen butter, salt, pepper and then whisk them to a solid yellow color. I add them to a pre-heated skillet with a bit of butter melted in the bottom, over a medium low heat. As soon as the edges start to bubble, which is pretty quickly, I use the scraper to constantly fold them in from the edges and mix them around the pan. It only takes a couple minutes to have a finished product. They come out fluffy, light and moist. My SO is a picky egg eater and he loves them.

                2. re: Sam Fujisaka

                  My mom does the japanese omelettes, uses a bowl to mold fried rice, and covers it with the omelette. When she makes ketchup fried rice (is this authentic in any country or is it her creativity?), she puts a drizzle of ketchup on top.

                  1. re: chowser

                    yes, the ketchup is authentic in korean cuisine. i'd scream bloody murder if i ordered this at a restaurant and there was no ketchup.

                    there's a name for this dish. it's called ome-rice (omelette + rice).

                    they serve this mainly at korean-chinese restaurants, ie - places that serve jja jjang myun and such.

                    1. re: chowser

                      chowser, red rice (ketchup and chives/onions mixed in with left over rice) is also Japanese American.

                      1. re: chowser

                        Maybe it's not uncommon in asian cooking? My mom is from Taiwan and we often had ketchup fried rice. I've never seen a bottle of ketchup on the table in a Korean, Japanese or Taiwanese restaurant, though!

                      2. re: Sam Fujisaka

                        I think that Cook's Illustrated or America's Test Kitchen did their usual exhaustive test of scrambled egg techniques/recipes and found that whole milk is pretty much ideal -- there is food science that supports the idea that the RIGHT amount of fat will sort of stand between the protein strands in the eggs and give the right texture. A lower heat is preferred, as browning is not desired, but the idea that this should take a really long time is silly.

                        For an omelet I feel strongly that no water, milk, or anything should be added to the beaten egg. A thin, strong layer of egg is needed to allow the omelet to be filled.

                        I am with Sam on pan choice too.

                      3. Ina Garten has a great recipe for scrambled eggs- again, low heat is key. She finishes it with a pat of butter. These were the best eggs I'd ever made.

                        1 Reply
                        1. re: sweet ginger

                          low heat, gentle stirring and take the eggs off the heat JUST a second before they actually set....then add the cream.... and a handful of shredded cheese and a finely chopped scallion or two.