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Best Ever Scrambled Eggs

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Okay. I have posted this same subject in several of the 'scrambled eggs' topics. But I thought I'd start a topic with it becuase when you come in late on a topic many people may not ever really read your suggestion. Besides when I had posted it, I actually hadn't tried the technique called for in the article in which I found it. I did the day after, and I have to tell you they were the best tasting scrambled eggs I've ever made. I've never even had them made like this from a restaurant. If your are one of those who likes air filled dried or rubbery curds of scrambled eggs, then this technique is not for you. If, however, you like your eggs moist and delicious then this is the technique for you! Read on...

Most American cooks treat eggs like a red headed stepchild. They over beat/work them...they use too much heat (when cooking them in a pan)...and or they cook them too long. Results...really bad scrambled eggs that are dry, rubbery, flavorless, or so puffy the curds remind you of popcorn. For great scrambled eggs you just need basically two ingredients...EGGS & BUTTER! Forget all those tips like adding milk...water...flour etc. etc. Eggs are one of the most delicate of foods and should be treated with tender loving care. I learned all this from Julia Child when I caught an episode from the series of Julia & Jacques [Pepin] Cooking At Home. It was reinforced when I found this article "The Technique: The Perfect Scramble. Most scramble eggs suck. These don't." n a 2003 edition of GQ magazine I was thumbing through while waiting, where else, in the doctors office. Here goes...'Slow-Cooked Scrambled Eggs: Serves 2. 2 tablespoons butter 6 eggs. Salt and pepper. 1) In a nonstick pan over low heat, melt the butter. Then crack the eggs directly into the pan. Let them sit for about 30 seconds. Season with salt and pepper [I part from this and season when plated] and then with a rubber spatula, split the yolks. Every now and then, slowly message the eggs around the pan. Don't overdo it - you want to keep the whites white and the yolks yellow. If you want to add cheese or herbs, do it while the eggs are still wet. 2) The eggs are done when they are still tender but not overly runny - just this side of underdone. This should take about two minutes. Serve with your favorite/usual 'breakfast' meal sides.

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  1. You may be alone in your liking for separate whites and yolks. I think that for most of us, scrambled means scrambled: yolks and whites mixed, but gently cooked together. The only place I've ever had them separate has been in bad diners, where the cooks couldn't be bothered.

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    1. re: pikawicca

      Through experimenting I have found a preference for using clarified butter in place of milk to create teh element of creaminess in the scramble egg mixture. I add a little bit of water to the egg mixture, beat it a bit, and then slowly add it to the melted clarified butter in a pan, and let the melted butter mix into the egg mixture. The result for me has been a richer tasting scrambled egg (more of a taste of the egg instead of milk).

      I won't bore you here with the other things I add to the egg mixture in terms of spices and vegetables.

      One day I will graduate to using organic butter from cows that have been grass fed. I do like the taste of Eggland brand eggs. I don't think I will ever buy market brand eggs again unless they are comparable in taste to this brand. Most store brand eggs I bought previously do not compare in taste. (I am referring to some of the more mainstream supermarkets in my area. There is a market called Wegman's that I would guess would offer better tasting eggs if they have them with their store name on them. Probably similar with Trader Joe's branded eggs. My first experience with tasting the difference in eggs was when I first bought the Eggland Eggs and realized that there IS a difference in egg quality and taste.)

      So ... to summarize, I have found a preference for using clarified butter, and by leaving out milk, I use the combination of the butter and the egg to produce a more concentrated "eggy/yolky" flavor. I know it's subjective, but that's what I prefer now.
      I can appreciate the addition of milk, though.

    2. I'm not sure what you are saying about keeping the whites and yokes separate ( the idea does not seem to go with the concept of "scrambled") but I definitely agree -- eggs + butter, break the eggs directly in the pan, break the yokes, scramble/mix (not too vigorously) them as they cook, get them out before they get too dry. Also any thing you want to add -- salt, pepper, marjoram -- add while they are cooking. I use a fork -- what does a spatula contribute to this process -- I then eat with the fork and don't need to wash a spatula.

      1 Reply
      1. re: woodys

        The 'article' states you want to 'keep the whites white and the yolks yellow'. That doesn't necessarily mean they're going to be 'seperate'. No matter how gently you 'message' the eggs there will be some mixing together of the whites and the yolks. I think the concept of this 'technique' is that the eggs are 'less' scrambled i.e. the phrase, 'Every now and then message the eggs gently around the pan.' At least that's the way I interpret it. This technique is not intended to produce 'light fluffy curds of eggs' such as beating them in a seperate bowl with a whisk or a fork and then constantly stirring them in the pan while cooking. It's about scrambled eggs that are deeply flavored and wonderfully soft and moist. And I don't think I'm 'alone' in my liking for scrambled eggs that are soft and moist, as one poster implies. While this technique may not be for everyone, I'm sure there are plenty of people who like their eggs soft and moist and have their own techniques for acheiving that effect.

      2. The method I use for most consistently light, fluffy and delightful scrambled eggs is a double-boiler. And I do use a nice silicone spatula for this.

        Oh, and I agree with pikawicca and woodys: what's up with keeping whites white and yolks yellow in scrambled eggs?

        1 Reply
        1. re: chicgail

          Unlike many, I prefer scrambled eggs creamy and runny, not light and fluffy. To achieve this, I beat the whites and yolks together until entirely mixed, usually with a rotary beater. And I add no liquid, no water, milk, etc., just salt and pepper, Sometimes I add some cubes of cheddar when the eggs are starting to set, and eatv them at once, before they congeal.

        2. I've had the most success with butter in a non-stick pan. (the butter's for flavor), beating the eggs with a fork along with a little milk, then cooking slowly while stiring with a silicone spatula. I like to be sure to scrape the sides and bottom of the pan to keep the curd suspended. I plate the eggs just a wee undercooked and let the carryover take care of the rest. Since I use an electric range, I invert my plate (ovenproof) over a small burner and turn it on high for just about 30 seconds then I shut it off.. The plate stays until the eggs are ready ergo - a hot plate. I think cayenne pepper goes best with eggs. That's just me.
          Bob

          1. I like my scrambled eggs creamy with small curds. Put butter in a cold non-stick pan. Break in eggs. Add salt and pepper. Then turn heat to medium low and start whisking. Whisk constantly until eggs start to thicken Keep going. Cook to desired doneness, you will have soft tiny curds anda creamy consistency. Takes 3-6 minutes depending on heat and size of pan. I love the texture of these eggs.