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scrambling eggs in olive oil?

s
sourgirl Apr 21, 2010 10:10 AM

I love to cook my eggs with a ton of butter and some cream, but I realize I can't always have them like that, too unhealthy (and man I eat a ton of scrambled eggs). Does scrambling them in olive oil achieve the same rich texture as butter? I personally am a fan of the slow scrambling method. Also, can you taste the OO in the eggs?

  1. i
    iprobeattoomuch Apr 21, 2010 10:22 AM

    The best scrambled eggs I ever had were those I made by Ina Garten's recipe somewhere on Foodtv.com.... Lots of cream, stir in butter at the end. So I sympathize with you!

    Olive oil is just fine. If you use a very robust olive oil, it will taste like olive oil; but I rather like that (it reminds me of the smell of fresh pasta dough; I use olive oil in mine). If you use a mild one, not so much. You can even use cooking spray. What really matters isn't how you lubricate the pan: it's the egg mixture. Use milk if not cream, and omit the butter at the end. As long as you cook it slowly it should still be delicious.

    1. w
      weezycom Apr 21, 2010 11:39 AM

      I've gotten so I don't particularly like eggs with butter anymore and much prefer the taste of olive oil. Now if you use lots of butter I'm sure you'll notice quite a difference, but not necessarily for the worse. I would go with milk instead of cream and use a non-stick pan, and a nice low heat. Maybe sprinkle in a bit of thyme and top off with sumac right as you plate up.

      1. b
        boppiecat Apr 21, 2010 12:02 PM

        I'm of Italian descent so that's how I've always scrambled - and fried - my eggs. Just a film of oil and you won't find the olive oil too overwhelming, especially, if you use a milder virgin oil. Soooo much healthier for you! One question. My chef uncle always used a splash - a mere splash - of water instead of milk or cream. Said water made for a more tender egg. Any thoughts?

        3 Replies
        1. re: boppiecat
          i
          iprobeattoomuch Apr 21, 2010 01:00 PM

          I'm a fan of water for omelets, as it does make it fluffier and more tender, if made properly. For scrambled eggs, though, cream or milk is my favorite, as I really do want them creamy, silky, and a little dense.

          1. re: boppiecat
            eight_inch_pestle Apr 21, 2010 01:56 PM

            Yeah, water makes them fluffy, milk/cream makes them custard-like. I've never really had a chewy scrambled egg, though, so I'm not sure what he meant by more "tender." (I'm a slow scrambler, though---maybe it makes a dif in a fast scramble?)

            1. re: boppiecat
              Bada Bing Apr 21, 2010 02:00 PM

              Re: Italian, I recall the very cool movie Big Night has a closing scene with one of two brothers cooking some eggs in olive oil. Great food movie!

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              Ali Apr 21, 2010 12:57 PM

              Well, if you scramble the eggs over a double boiler, you won't need to use any oil or cream to achieve a beautiful, silky texture! Of course, it only takes forever, but you did say you're a fan of the slow method.

              1. amokscience Apr 21, 2010 01:43 PM

                I cook eggs with a dash of cream in butter or olive oil and don't particularly prefer one or another... but this always reminds me of the ending to Big Night which makes me smile.

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