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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 :-)


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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.
                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.

                        1. Whisk, then wooden spoon or silicone spatula.

                          1. If you whisk and don't want milk or cream, try whisking in cottage cheese.

                            1. Scrambled eggs should not be aerated at all so any motion should be economical to avoid that. A common mistake is to whisk them as if they were being used in a cake, or to treat them as if they were a broken omelet (scrambled eggs are rather the opposite of an omelet).

                              Thus, a fork is preferable to a whisk, and the fork should be used with a straight and steady horizontal motion rather than violent circular motion.

                              22 Replies
                              1. re: Karl S

                                I'm curious about the "should" in this, Karl S. I'm in no way being argumentative. Honestly. But I wonder how/why scrambled eggs could fall into a should/should not MO. Could you enlighten please as to what is wrong with aerating? Thanks in advance.

                                1. re: c oliver

                                  Because not whisking is what makes them scrambled. Scrambling is the gentlest method of mixing eggs, designed to delay the production of curds as long as possible, with the least amount of air.

                                  I should say that I am partial to the French method of scrambling eggs (even in a double boiler), very slow, adding cold fat to delay curd formation.

                                  In America, scrambled eggs often are merely broken omelets. If I want an omelet, I'll get an omelet. An omelet requires much less skill than truly scrambled eggs.

                                  1. re: Karl S

                                    *sigh* this is my fourth post in this topic, but it's so interesting! Karl, I've always wondered what the exact difference is, so thankyou. I make mine "correctly" I believe, but some questions:
                                    Adding fat? Do you mean butter?
                                    Is there an optimum consistency, or is it personal choice? Because I add creme fraich(sp) at the end, I tend to cook them a tad more than I would like

                                    1. re: Soop

                                      Cold slivers of butter (put them in the freezer before hand for maximum effect) or cheese - or both.

                                      Consistency is personal choice, but they eggs should not be completely set when removed from heat, as they continue to cook off heat. I prefer a slightly wetter than custard-like consistency, and serve them over dry toasted english muffins (buttering the muffins defeats the point).

                                    2. re: Karl S

                                      I should also add that, after an initial very gentle mix with a fork, I use a spatula entirely, stirring regularly over the lowest possible heat, adding cold fat any time the eggs start to develop curds.

                                      What you end up with is liquid velvet, rather than a broken omelet.

                                      Properly scrambled eggs are one of the acid tests of basic professional cooking skill (in western cooking, that is). Omelets are kids play by comparison.

                                      1. re: Karl S

                                        Alright, you've gotten my attention :) You talk about adding cold fat. But we should start with it to begin with also, right? I'm looking forward to "properly" scrambled eggs in the morning. I've clearly been making broken omelets all these years. Thanks.

                                        1. re: Karl S

                                          Do you find, even with almost constant stirring, and even removing the pan from the heat a times, the egg starts to solidify at the base of the pan, and you have to scrape it a bit? I think the pan is important.

                                          1. re: Soop

                                            Well, a bit, to be sure. But the lower you keep the heat (I also start in a cold pan, unlike Gordon R), helps.

                                            I also use an aluminum non-stick pan when I am not using a double boiler. Aluminum heats quickly, but also cools quickly (unlike iron, for example).

                                            I also have gas, not electric.

                                            The double boiler approach can take 20+ minutes, like risotto. It's a meditative opportunity. The eggs don't visibly thicken until the last third, and don't really cook until the very end. It's a protein coagulation magick trick!

                                            1. re: Karl S

                                              I start in a cold pan with the butter, and then scramble (no pun intended) to crack the eggs into the pan before the butter melts. I've made them in a 'stick' pan before, and I'd advise anyone against that - not only do you lose a lot of your egg, but it's a bitch to clean, and you can't use it for a second lot (if cooking for two).

                                              Also, I always use 3 eggs, and I've tried to double it and divide it between two people once, and I honestly didn't think it went as well.

                                          2. re: Karl S

                                            How many professional cooks have 20 minutes to devote to making these proper scrambled eggs? How many diners are willing to pay for them?

                                            1. re: paulj

                                              Professional cooks - none. Professional chefs - many.
                                              Canteen food is canteen food, but if you're paying £5 upwards for eggs, what would you expect? That's like saying what pro chef has time to cook individual steaks when he could just run a carvery.

                                              In fact, I'd imagine a good kitchen would probably have one person preparing solely this dish.

                                              1. re: paulj

                                                In France, they are willing. In France, scrambled eggs are more like restaurant food, and omelets are considered more homey.

                                                I've known of places who would dedicate a cook to this kind of thing (I've never had the privilege of dining at them, but I've read and seen interviews confirming this). I would love to find a place that offered this, and would expect to pay at least 5 times more for them, and would gladly do so.

                                                It's no more odd than dedicating someone to preparing a risotto from scratch. However, proper scrambled eggs are a superior test of skill because you cannot cheat as easily as with risotto, and that's why they are often used in vetting candidates for chefdom.

                                            2. re: Karl S

                                              Hmmm... I'm sure that Karl S knows a lot about cooking eggs, and is a skilled practitioner, and is making something truly delicious with a wonderful texture... culinary props to Karl.

                                              But without citations, I'm not so sure I buy that this is the "one true" scrambled egg. In fact, since it's such a precise technique that takes into account egg chemistry and is so different from the way scrambled eggs are ordinarily made, I'd rather hope for a name for this dish that was distinct. Of course, if all cooking schools agree that this is a scrambled egg and no other, I would defer to the experts, as I am not.

                                              I have been eating and cooking and eating more ordinary scrambled eggs for a long time, and my technique never includes non-stick pans, nor low heat. To achieve "still wet and soft on the plate", you need to be dextrous and quick, and experienced to see the signs, and move the eggs about quickly enough, but to my tastebuds, you need a hot pan to sizzle that butter and to achieve soft eggs cooked in butter rather than a soft egg-butter batter, cooked.

                                              It is also key (to me) to serve scrambled eggs with dry buttered toast, and you achieve "dry" by toasting, cooling, and toasting again.

                                              1. re: acidity

                                                I don't have any idea if this is how it's taught in any schools. But I do know since learning here to do this, I've never scrambled eggs in any other way. I'm hooked on this. It's like I'm eating something all new from what I used to consider a scrambled egg. I'll probably be having this in the morning with some more of the fresh morels I have :)

                                                1. re: c oliver

                                                  c o, four times you use the indefinite pronoun "this". I don't know if you follow the Fujisaka/Dining Diva/Karl S method or the acidity method.

                                                  1. re: Sam Fujisaka

                                                    Shit! Guess I'm a little more hangy-over today than I realized :) I meant the F/DD/KS and now CO method. Thanks for keeping me on my toes. Yo falo um poco de Portuguese y hablo un poco de Espanol!

                                            3. re: c oliver

                                              I'm with Karl -- least air possible in scrambled eggs (and omelets).

                                              1. re: pikawicca

                                                Oh, pika, I came to THIS party a long, long time ago. I now preach to others :)

                                                1. re: c oliver

                                                  Ah, but how long does it take you to cook the eggs?

                                                  1. re: pikawicca

                                                    Too long according to Bob! And there are those days, like this morning when we were expecting a repair person (who showed up nine hours later) and I cooked them faster.

                                                    1. re: c oliver

                                                      "our technician will arrive sometime between puberty of your newborn, and her 51st birthday."

                                          3. Chopsticks.

                                            For whisking and cooking.

                                              1. Dude, I make mine in a (non stick) saucepan, and I use one of those silicone paddle things. Maximise your scrambling!

                                                1. I use a bamboo spatula, after beating (gently) the eggs and a dash of Tabasco (adds flavor, not heat) with a fork.

                                                  1. Whisk all with fork in bowl, then so not to scratch non stick pan, I use soft bendable cake spatula, it get's all from the sides and easier to flip over while cooking.

                                                    1. I seem to make "bitza" scrambled eggs by the sounds of these posts
                                                      "Bits of this and bits of that"

                                                      I only have good intention but I put butter in with the eggs at the beginning, I scrape the eggs in an unorthodox manner, and I put way too much milk in. But I am really interested in the idea of cooking scrambled eggs in a double boiler.
                                                      Maybe they need to upgrade that spoonula into an electric chiller spoonula designed for people who don’t want broken omelets! (Copyright if applicable)

                                                      3 Replies
                                                      1. re: snax

                                                        "electric chiller spoonula" sounds a wee bit ominous! ;-).

                                                        1. re: alkapal

                                                          i know, it reminds me of some of the surrealists' conceptions! or dada -- like a duchamp kinetic art piece....

                                                          who portrayed menacing "everyday stuff" picabia? <must brush up>

                                                          1. re: alkapal

                                                            "Electric Chiller Spoonula" was my favorite Guided By Voices EP.

                                                            Silicone spatulas are okay, but I find that the utensil that works best for me is a flat wooden spatula. Honestly, it's gotten to the point where that's the main utensil I use most of the time when I'm working on top of the stove.

                                                            My wife bought a pastry fork from King Arthur when we were in Vermont a couple years ago: it's slightly larger than a regular fork, with widely-spaced tines. I find it very useful for scrambling eggs, because it takes less time than a regular fork, but it doesn't aerate the eggs the way a whisk does.

                                                        2. 5 words: Gordon Ramsey's perfect scrambled eggs:


                                                          All you need is a flexible silicone spatula.

                                                          3 Replies
                                                          1. re: madgreek

                                                            Ramsey is not using a double boiler. Instead he is taking the pan on and off the burner. Also it does not take 20 minutes. However, he is only preparing a single serving, 2-3 eggs.

                                                            I wonder if the cooking time and method should vary with the number of eggs. When chefs use the 20 minute method, how many eggs are they cooking?

                                                            1. re: paulj

                                                              I am cooking 3 eggs.

                                                              Gordon is also doing this for TV. There is no TV that would cover a 20-minute stir.

                                                              1. re: Karl S

                                                                I'm not sure what your point is here, but I have used Ramsay's method, and it's fabulous. I put the heat on high, and cook them just as he shows. I don't usually add the creme fraiche or chives, since they aren't often on hand. It only takes a few minutes.

                                                          2. I use both Sam's and Karl S's method (except I use water instead of milk as I never have milk around, and have read that water yields fluffier eggs than milk). They yield different results. Overall, I prefer the fluffier ones (Sam) as it's lighter and easier to make. But sometimes I'm in the mood for some dense, creamy ones (Karl S) and will take the time to stand over the stove for 1/2 an hour. Really good with bottarga.

                                                            2 Replies
                                                            1. re: Miss Needle

                                                              Water is much better than milk, but neither is best for my method. Even cream is not good (a solid, cold fat like very cold butter (and possibly cheese) is best), though it's better than milk if for some reason one must add liquid (though adding liquid kinda defeats the point).

                                                              1. re: Karl S

                                                                You're right -- I meant to say that I use water for Sam's method. With your method, it's just butter and eggs with grated bottarga at the end (if I'm feeling decadent).

                                                            2. I can't wait to make breakfast tomorrow! The hard question is which to make: soft fluffy eggs or dense creamy eggs.

                                                              2 Replies
                                                              1. Our daily eggs are in fact a broken omelet: two great big eggs, two eggs' worth of Egg Product (keeps the doctor happy), pinch of salt, three grinds of pepper and two dashes of Tabasco. Whip lightly with cooking fork, scrape into hot oiled steel skillet with silicone paddle, which use to turn and turn and scrape and turn over lowered heat until there's a mass in the middle, wet on top. Then I turn the heat off and use a steel spatula to turn the mass over and press it down.

                                                                On the weekend, however, I'll do sunnyside up one day and scrambled the other; My favorite for this is to dump four shelled eggs into hot (but not HOT hot) butter, season them, then start scrambling gently. I like big curds rather than small, and I like the eggs really streaky and buttery, not too moist but not rubbery either. What I really love is to have bits of freshly-cooked bacon mixed in, and some of the grease mixed in with the butter. I do not tell the doctor about this...

                                                                3 Replies
                                                                  1. re: c oliver

                                                                    Not only can I spell duck fat, you wicked person, I have a liter of it in the fridge. Thank you SO much for reminding me! I tend to think of it only for making confit, and forget how useful it is otherwise. Now you know why I hang out on these boards so much!

                                                                    1. re: Will Owen

                                                                      A LITER???????? Wow, I have duck fat envy. There are those meals where we should probably just take a nitroglycerin tablet afterwards (as my buddy Veggo always says)