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Nov 28, 2008 08:15 PM

How do you prepare scrambled eggs and grits?

When I make scrambled eggs for breakfast I continuously scramble them in the pan with a plastic spatula while cooking them providing me a very soft and unlayered product. As for grits I cook them until the "grit" has busted and the mass is no longer runny but full and fluffy. I find often though that whether in someone's home or at a restaurant that these simple rules are not followed for preparing eggs and grits. What is your experience?


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  1. How long does it take to make these two parts?

    5 Replies
    1. re: paulj

      For grits it depends on what product I'm using. Instant grits can take me around 15-20 minutes while regular can take over 30 minutes. But again I know they're done when I taste them and the "grit" is no longer present. As for the eggs as you might imagine it's really fast, maybe 1 minute.

      1. re: Chinon00

        So you are in the fast but well stirred camp when it comes to scrambled eggs. Others like a marbled look. Still other insist that on a slow cook, as long as your grits. It's been a while since I've seen a scrambled eggs battle on this forum. :)

        1. re: Chinon00

          I thought grits were supposed to have some grit to them. Otherwise they'd be called mushes wouldn't they??


          1. re: Davwud

            The word could refer more to the grain size before cooking, than to the texture after.

            1. re: paulj

              I thought it was because they were "Gritty".

              I'm a Canadian though.


      2. i have no idea what fluffy grits are. creamy, yes, fluffy, no.

        and, you eat "scrambled eggs" with grits?! oh, the humanity!

        1. I'm not sure if these are actually "rules" simple or otherwise. I hate eggs that have been continuously stirred; I like them unstirred and cooked very slowly, almost like am omelet in texture.

          5 Replies
          1. re: lulubelle

            I'm with you Lulubelle. I don't care for soft mushy egs either. I scramble the yolk and white and then basically make an un-filled omelet.

            As a Yankee I say "Keep yer Grits!" Chinon <GRIN>

            As a Personal Chef I cook grits like creamy polenta (which they are).

            1. re: KiltedCook

              "I don't care for soft mushy egs either. I scramble the yolk and white and then basically make an un-filled omelet."

              But don't you find the textural contrast missing? I mean the "un-filled omelet" is to me sort of loafy and so mono-textural.

              1. re: Chinon00

                The 'soft and unlayered' that you like sounds more mono-textural than un-filled omelet :)

                1. re: paulj

                  By stirring continuously I get a heterogeneous mix of "fluid and firm" egg versus a solid mass that one gets using the unfilled omelet approach.

            2. re: lulubelle

              I usually do the unfilled omelet type too seasoned with s&p, paprika, sometimes a bit of red pepper, low and slow and then flip and cut in half ,so that each half will plate up on a piece of buttered toast with some shredded cheddar on the toast before putting the egg on which melts up nicely. Could I have put the cheese in with the egg? Sure, but makes no difference to me. Little bit of strawberry jam on the side.

            3. no need discussing the scrambled eggs; the only eggs to eat with honest southern grits are over-easy (or over-medium) eggs fried in hot bacon grease with the bacon bits slurried over the top with the grease (basting in the hot fat). nothing more to add, except maybe some good buttered toast and, of course, the bacon!

              4 Replies
              1. re: alkapal

                I prefer my grits with country ham and red eye gravy.

                You are correct about the egg though.


                1. re: alkapal

                  I can't imagine any eggs but fried with grits. I do the fried egg/ice cube thing so no need to turn. Fried eggs, grits, scrapple and maple syrup. YUM!

                  1. re: anni

                    What is the fried egg/ice cube thing?

                    Making grits and eggs (among other things) for ten people sunday—I just feel like frying that many eggs is a little nuts...

                    1. re: maggiej

                      maggie, it is a trick discussed a while back on these boards for cooking eggs like diners do. on the griddle, you basically throw an ice cube on the griddle next to the egg and put a lid over the lot. the technique basically fries the egg on the bottom and steams it on the top. a quickie way to "set" a white without over-cooking the yolk.

                2. I'm a bit confounded by the premise of this discussion: that a set of "rules" even exist for either scrambled eggs or grits... My answer is simply that there are no hard rules - only personal preference. Living in the South, I've had everything from "fluffy" white corn grits with sharp cheese to thick, velvety and slightly salty hominy grits. They are all good and reflective of the diverse cultures and tastes. And I like it that way.

                  I personally like dry scrambled eggs with my grits (like an omelet), but my husband likes his "custardy" in the middle. So we both get what we want. I have friends who only like poached eggs. And none of us like our eggs or grits smothered in red eye gravy or bacon, but a lot of people do.

                  Incidentally, many "real" Southerners will take instant grits and cook them for like 45 minutes, adding water continually as they are cooking - like a risotto - and then adding a pat of butter at the end. This technique is way past waiting for the grit to "bust" technique and makes a phenomenal bowl of grits - and I'd be hard-pressed to make them to confirm to any alternate rules regarding the matter.

                  11 Replies
                  1. re: jazzy77

                    Nice try, jazzy77, but this is the Internet! Where everyone is right, and everyone else is dead wrong.

                    1. re: jazzy77

                      you mean quick grits.

                      and i still don't know how grits can be fluffy, unless they're made into some grits casserole or souffle.

                      1. re: alkapal

                        Yep, you're right - quick grits - not those awlful things in single serving packages.

                        Regarding the "fluffy" grits - I've been trying to figure that out for two years, but The Princess Ann Hotel in Asheville often serves honest to goodness grits that I can only describe as fluffy. As far as I can tell, they are only grits and water (and salt) - so it's the technique or the grits:water ratio that makes them that way.

                        1. re: jazzy77

                          I found that if I cook corn meal (polenta) for 2-3 hours using the double boiler approach, I end up using a 5:1 or even 6:1 water to corn ratio. With the corn fully hydrated it has a certain lightness, though I wouldn't describe it as fluffy.

                          1. re: paulj

                            jazzy and paul -- that is intriguing. (does it mean i can eat more grits if they're fluffy? ;-D...). now, we have to investigate that asheville hotel's recipe! jazzy, have you ever asked them their secret? btw, that is one pretty place!!

                            paul, that is an interesting technique, and a lot more water, right? typically it is about 4 to 1 right? that is stone ground polenta? (i guess that is the only is grits that has two kinds: hominy and stone ground.)

                            1. re: alkapal

                              Yes, I usually use stone ground from the health-food shop. I start them with a normal 3:1 ratio in a sauce pan, and once they start to thicken transfer them to a double boiler. The DB in my case is a metal mixing bowl set in my old pasta pot. Then I add water as they thicken some more.

                              Grits and polenta have been discussed in a number of threads. I started this method after reading about it in The Splendid Table (book about cooking in north central Italy).

                              I can see where longer cooking of quick grits would give a similar effect.

                              1. re: paulj

                                Hey paul.

                                Have you ever tried to make grits in a slow cooker?? I'm wondering if your method would work as an overnight, have 'em ready the next morning sorta thing.


                            2. re: paulj

                              We had them that way first two years ago - and I think that paulj is onto something because the grits weren't bright white like they usually are - they were opague and weren't viscous when ladled onto the plate (we could see they had spread out considerably before setting up). Fluffy was the only way I could describe it because they were so much lighter than regular grits.

                              I didn't think to ask the first time we were there - and we didn't have grits for breakfast any of the days when we were there last year (I was so sad!!).

                              BTW, alkapal, TPAH is a fabulous place to stay if you're ever in Asheville - everything there is quiet and beautiful and visitors stay well fed. They serve a fantastic breakfast every morning, great wines and snacks in the afternoon, and they leave homemade truffles and biscotti in your room for nighttime snacking. We only stay there when in Asheville, and consider it a steal compared to the B&Bs and other upscale resorts.

                              1. re: jazzy77

                                i'd love to take mr. alka to see asheville and the biltmore. i went several years ago, and mom and i ate at the resto adjacent to the biltmore. it wasn't bad, and i think there was a winery associated with it? (that was our only meal there in asheville, as we were staying at a cabin over near highlands. or cashiers, iirc). beautiful country! thanks for the tip on where to stay..

                            3. re: jazzy77

                              I thought the things in single serving packets were instant grits. I have have both quick and stone ground grits in my pantry.

                              The quick grits are in a cylinder and my stone ground are in a linen bag.