HOME > Chowhound > Home Cooking >
Are you making a specialty food? Tell us about it

scrambling eggs in olive oil?

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
          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!

            2. a
              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.

                Show Hidden Posts