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Weapon Of Choice RE: Scrambled Eggs

  • s

I'm just curious which utensil you use when making scrabled eggs? I start with a whisk and end with a flat edge woooden spoon. Seems to work sufficiently but I would be willing to try something else :-)

Cheers

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  1. Lightly whisk eggs with a fork; add in a touch of milk and whisk again with a fork; pour into pan with a bit of butter; and after a bit, gently fold from outside in with a fork until done - light, fluffy, perfect. If alone, eat with same fork.

    5 Replies
    1. re: Sam Fujisaka

      Copycat :-). That is the exact same method I use, right down to eating it with the same fork if it's just for me.

      1. re: DiningDiva

        DD, will think of you when next scrambling eggs!

        And, whew, that makes three of us (including Lucia) out of eight. I was getting worried that people didn't know how to scramble eggs properly! [insert smiley face here]. And to all you others, a fork is good because you can hold it low and parallel to the pan and fold over small amounts of egg at a time without breaking them up too much. The amount that the fork turns at a time is matched to the relatively low cooking temperature. Overworking eggs in the pan leads to pulverized eggs.

      2. re: Sam Fujisaka

        Pretty much the same technique, except I just use chopsticks... for eating too.

        1. re: Sam Fujisaka

          I use the same technique, exactly. I wash the fork before I eat with it, though.

          1. re: Sam Fujisaka

            I am right with you there when making a quick batch of eggs for myself, though I use a plastic spatula when I know I'll have time to do dishes straight afterwards. When I've got the time and I feel like French-style eggs, I use the fork (or occasionally a whisk) to keep the eggs in motion over low-heat and finish with sour cream.

          2. this galaxy spring whisk is my absolute fave for whipping up eggs!! http://www.kuhnrikon.com/products/too...

            i let my eggs get room temp, break into a bowl, whisk a bit to break up the yolks, then add in a bit of half-n-half, and whisk some more. season with salt and fresh ground white pepper.

            meanwhile, i'm heating butter in an 8" non-stick, on medium heat. then, when butter is getting a (very tiniest) bit brown, i turn the eggs into the skillet.

            i love my silicone spoonula to move the egg around. (mine are from williams-sonoma, and you can always get them on SALE after a "season" as they typically offer a color to correspond to the season.).

            mr. alka likes the very creamy "french-style" scrambled eggs, which require almost constant stirring until they're just barely set.

            i like mine by letting them set a little before dragging the spoonula through the center, to allow the uncooked egg to flow into the hotter central zone of the pan. 3-4 swipes like that is sufficient. when just about done, i'll toss on some herbs, if i want. usually thyme or marjoram. also, i like mrs. dash salt-free garlic and herb (or mccormick's salt-free garlic and herb) seasoning.

            serve on buttered toast, and i'm a happy camper.

            4 Replies
            1. re: alkapal

              Your mr. alka and my mr. hole are kindred spirits when it comes to scrambled eggs. I also use a silicone spoonula (did you make that word up or is that a real phrase?) And heaven forbid if there is any firmness to the eggs! Off with my head would be the proclamation!

              1. re: danhole

                spoonula is the real word. i love mine!

              2. re: alkapal

                Alkapal, this is my recipe I always follow: http://uk.youtube.com/watch?v=WxV9QLu...
                I didn't even like scrambled eggs before this, now I eat them regularly. I don't always have the sides, and I prefer white toast.

                Especially interesting is the seasoning. Apparantly, adding salt before the eggs are cooked starts to break them down, so I follow what he says and add seasoning at the last minute.

                1. re: Soop

                  soop, that looks great -- i'll try that. thanks! i never knew that about the salt, either.

              3. I like this gadget, and the price. It whips up the hot chocolate well, too.
                http://www.wdrake.com/WalterDrake/Sho...
                Whip eggs with the gadget, add s&p and milk/cream, whip some more. Cook in butter and turn with heat proof rubber spatula. Don't over cook them.

                1 Reply
                1. re: yayadave

                  yep, i have that coil whisk, toa. it was a gift from mom even before i got the galaxy spring whisk. i use it all the time!

                2. I don't usually whisk the eggs at all. I crack them into a cold pot, add some butter and slowly bring them up to temperature, working them with a wooden spoon like porridge. They come out sort of silky and this seems to preserve the flavor of really nice eggs.

                  3 Replies
                  1. re: 33limes

                    This sound really interesting. I'm going to try it next time. And, hey, saves a bowl and fork/whisk.