Great Scrambled Eggs? [Moved from General Chowhounding Topics]
- fruglescot Mar 5, 2008 05:44 AM
Do you add anything unusual or do you have a trick for making great scambled eggs?
I find that scrambling more than about 6 at a time produces inferior results. If you really like hard work, try scrambling them in a pyrex bowl over a simmering pan of water. Great results, but rather long winded. Lastly a wooden fork rather than spoon can produce a smoother texture.
I'm of the school that likes to add eggs and copious butter to a cold pan, put the pan over medium-low heat, add salt and pepper and gently whisk until they curd up and just barely set. Small curds, nice and loose -- to each his own, I suppose, but I can't stand fully-cooked scrambled eggs.
a little sour cream, salt and pepper and not too scrambled.
My dad used to fry sliced tomatoes in butter until they were soft and slightly burnt, then add the whisked eggs. Boy they were delicious. Brings back memories of Sunday morning breakfasts.
First rule of thumb is to cook them at a low temperature. Stir often to keep the curds small and don't over cook. This will result in very soft tender curds of scrambled eggs. You do not have to add cream or cheese to get these results although I have nothing against adding those ingredients.