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Scrambled Eggs

OK, so this is kind of a stupid question. I consider myself a pretty decent home cook. But, I do not eat eggs. My boyfriend likes scrambled eggs, but every time I make them, they turn out sort of chewy and not great. I just crack the eggs in a bowl, mix in a bit of milk, and then throw them in the pan and "swish" them around with a wooden spoon. What am I doing wrong? Overcooking? Should I add more milk? Thanks in advance :)

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  1. I crack the eggs into some melted butter directly in the pan, not a bowl; stir with silicone spatula while they cook.I never add mild as it takes away from the eggy taste to me. Take them off the fire before they are complely done as they keep cooking. Mine always come out great. BTW salt after, not before cooking.

    1. Ah, scrambled eggs are one of the best foods in the world. I like mine soft which requires controlling the heat.

      I heat a pan over medium heat and melt some butter. As the butter melts, I swirl the pan to cover with the melted butter. At this point, I add the whisked eggs and immediately lower the heat to low. When you see the eggs beginning to cook around the edges, gently pull the eggs toward the center of the pan, repeating over and over. The mound in the middle of the pan should be redistributed. When the eggs are getting close to completely cooked [they will be very moist] turn off the heat, and finish moving the eggs around in the pan until they are just barely firm. [The pan is hot enough to finish the cooking.]

      Three eggs will take approximately 5-6 minutes. More time is fine [just means your stove is really low.] Less time means you have "hard" cooked them.

      1. Overcooking is often the problem...I love this Gordon Ramsey version:

        1. I completely revised my scrambled egg technique after reading Julia Child's "My Life if France" (also see the file "Julia and Julie"), and there's no comparison. Here's my method, exactly.

          1. Use a small nonstick pan. Mine is a 7" T-fal Encore 2. The surface must be in excellent condition. Do not use this pan for anything but eggs, fried or scrambled.

          2. Put butter (no substitutes) in the pan over extremely low heat — as low as I can set my gas flame without it going out.

          3. Break two (or three) eggs in a small bowl. Add about one tsp. of water per egg — that's one tbsp. for three eggs. Never put milk in the eggs!

          4. Add a pinch of kosher salt at the place where the water was added (so it will dissolve more readily). Stir the eggs up with a fork, but don't overdo it.

          5. The butter should be melted by now. Add the eggs. Nothing should happen. If you see the eggs starting to cook immediately, the heat is too high.

          6. Optional step. My personal touch is to sprinkle a little grated Romano cheese on the top.

          7. Using a silicone spatula with a sharp edge (my Pyrex brand is perfect), gently toss the eggs around, but not until they have started cooking. The idea is just to lift the cooked portion away from the pan to allow the uncooked portion to reach the pan's surface.

          8. Stop as soon as there is no evidence of raw egg white remaining. Serve immediately with a dash of paprika on top.

          Warranty void if any variation of method is used.

          By the way, this not a stupid question. I was clueless about scrambled eggs until I retired and had time to think about them and, especially, to read Julia Child's memoir.

          1. Cook them in a double boiler. The gentle heat pretty much guarantees perfect results.

            1 Reply
            1. re: Tonality666

              Double boiler is the way to go, if you have the time.

              Even in the pan, you can't get nice creamy runny eggs if you rush it. But it's only a 5 minute job there (as opposed to 15 - 20 for the double boiler). Melt the butter, add the beaten eggs, keep gently stirring. Remember to serve it up while it's still a little undercooked,as it'll continue cooking on the plate.

            2. I use a bit of water, never milk, as milk tends to make the eggs watery.

              5 Replies
              1. re: miriamjo

                There is something strange about that sentence.

                  1. re: rcallner

                    rcallner: you're funny and sooo right :)

                    "I use a bit of water, never milk, as milk tends to make the eggs watery."

                    1. re: rcallner

                      But it's actually true. Simple water can be emulsified more easily into scrambled eggs than milk, and the protein the milk tends to separate out from the water in the milk at a point beyond which that water is best emulsified into the egg. If you used the French method, you are using the properties of a cold solid fat (butter) to make the transition more gentle and sure. And milk also tends to obscure the flavor of the egg (a lot of Americans don't like the taste of eggs, so that might be a feature rather than a bug to them, but it's a bug for many egg-lovers).

                    2. re: miriamjo

                      +1, my SO is amazed everytime I tell him it just a little water. They really are creamier. But I add a few shots of hot sauce as well.

                    3. Chewy can be caused by too high of heat. Add some s&p.

                      1. Looks like most of the answers are already posted.

                        The mistakes I see people make are as follows:
                        Cooking with a Stainless Steel pan - Yes it can be done but using a non-stick pan is far easier and more forgivable. Use a non stick pan.

                        Adding too much liquid - If you see liquid in the bottom of the bowl after serving scrambled eggs, you either cooked them too long or used to much liquid. I don't care whether you use water or milk. I use milk - no more than a tablespoon per egg and as little as a teaspoon per egg.

                        Cooking them over too high of heat - Put the heat on medium low or so and keep stirring. I use a rubber spatula. You can cook it over higher heat but it is more difficult and stirring over a fairly low flame helps prevent overcooking and promotes soft fluffy eggs.

                        Over cooking - This causes the eggs to release their moisture into the bottom of the bowl. The easiest way to prevent overcooking is to turn off the heat or take the pan off the burner 45 - 60 seconds before they are done and continue to stir. They will continue to cook off the heat. As soon as they are done and are not runny, serve.

                        4 Replies
                        1. re: Hank Hanover

                          I don't do them with any liquid, nor salt or pepper at the beginning. Butter, low heat as possible, gentle mixing before they go in just to break up the yolks and lightly combine. Salt and pepper once they're about half done. Cold butter or creme fraiche when they are just about done to arrest the cooking. Soft scrambled are delicious.

                          1. re: metalmicky

                            I mix mine with a cordless immersion blender, at least when I am cooking several eggs at once.

                            I season after the eggs have been on the burner a few minutes.

                            1. re: metalmicky

                              I'm with you.
                              I don't use water or milk. I just don't cook them too fast, and keep stirring a lot so the curds stay small.

                            2. re: Hank Hanover

                              Gotta disagree with the heat part. If you're stirring constantly, high heat isn't a problem. You can take the eggs off the heat if you need a break, but I'd stir it a bit after they're off the heat.

                            3. Along with what everyone else already has said, I recommend you buy a cheap ... repeat, cheap ... skillet with a nonstick coating. Reserve it for scrambled eggs and omelets, absolutely no other uses. Use the appropriate kind of utensil so the nonstick coating lasts longer. Even so, the coating won't last forever. As soon as the coating gets more than a few minor scratches ... probably in six months to a year ... throw the skillet away (actually, you can turn it in for recycling) and get a new one. Or go up a few grades in price and quality and get a nonstick heavy aluminum skillet from a restaurant supply store. But be just as ruthless about getting rid of it when you should.

                              14 Replies
                              1. re: emu48

                                My T-fal pan which is used only for eggs and only with a silicone spatula was acquired in 1993 and is in near-perfect condition. I should add that I hand wash it with dish soap and a spinge — no abrasives.

                                1. re: GH1618

                                  Mint condition or chipped, I won't have them in my home.

                                    1. re: mcf

                                      Nor I. For those of us who are nonstick averse, I love my blue steel omelet pan. It works for scrambled eggs, too. If your eggs stick, just use more butter!

                                      I know that prior posts knowledgeably say to avoid milk. I have not hated scrambled eggs with just a tsp. or so of cream.

                                      1. re: tim irvine

                                        Tim: wonder if you're speaking of the Todd English cookware set that he sold on QVC or HSN. they're blue and guaranteed not to stick.
                                        I bought 3 sets as gifts.

                                        for my scrambled eggs I use what Jamie Oliver uses on tv. TFal with the red dot. the
                                        only other thing I use that pan for is crepes, that's it.

                                        1. re: iL Divo

                                          Just some old French steel pan I snagged almost forty years ago, very similar to DeBuyer (may even be DeBuyer, for all I know. ). If it is DeBuyer, it is their lighter weight line. It seems to me that for omelets a thicker pan introduces heat retention issues that are not good, likely the same for scrambled eggs.

                                      2. re: mcf

                                        I use a small, well-seasoned cast iron pan. With the right heat and the right swirl of butter, the eggs slip 'n' slide.

                                        1. re: mcf

                                          I don't see why you folks are averse to using a non-stick pan. Even Alton Brown says they are the easiest way to cook eggs. Certainly, you can cook eggs in any number of vessels. When I was a boy scout, I used to cook bacon and eggs in a paper bag on camp outs to show off.

                                          Fortunately, I don't show off much anymore, especially when it comes to cooking. I just want the easiest, fastest, most fool proof way to get the job done.

                                          1. re: Hank Hanover

                                            A lot of folks avoid non-stick pans for health reasons. Even DuPont (the company that introduced Teflon) says you should never use the pans on other than low or medium-low heat.

                                            Plenty has been written about it, and I've read enough evidence to that effect that I haven't used a non stick pan in many years.

                                            Besides...a properly cared for cast iron pan is non-stick.

                                            1. re: The Professor

                                              Also, some people have birds to worry about. Overheating a non-stick pan kills birds.

                                              1. re: shezmu

                                                I have birds who live in the kitchen and have had no problems with non-stick pans. However my two previous birds died from the fumes from canned tomatoes roasting in the oven...mostly likely BPA poisioning. I no longer use canned tomatoes and try not to use any canned products.

                                                1. re: Rhee

                                                  One company, Eden Foods, uses only BPA free cans. I notice some brands are selling tomatoes in glass jars.

                                            2. re: Hank Hanover

                                              You might not want to throw away pans and have to buy new ones.

                                        2. re: emu48

                                          Nonstick for me too, for cooking eggs or fish on medium heat or lower. Frankly, I think the health worries are overblown. In the U.S., 90% of all aluminum cookware sold is nonstick-coated, but people haven't been dropping dead by the millions before their time from breathing in Teflon fumes.

                                          According to this article in Good Housekeeping, the coating doesn't begin to break down until the pan is heated to 500° or more. If you cook your eggs on high heat and leave them on the burner for more than 5 minutes, the pan might get to 500°. But you aren't going to do that.


                                        3. I eschew non stick pans completely, further, I use stainless with superb results. Use butter, low to med low heat, stir the eggs up with or without water or salt using a fork, and follow steps 5, 7 and 8, minus the paprika, IMO, from GH1618's excellent post. You want soft, moist eggs in fairly large curds/clumps... once they appear dry they're way past done.

                                          1. you're probably not doing anything wrong.
                                            I like how JC did hers as well as Dinah Shore. they may be same way now that I think about it.

                                            1. "chewy and not great"

                                              "Chewy" implies overcooking and maybe the heat is too high.
                                              The Gordon Ramsay YouTube video (posted above) gives some good hints - mainly temperature control and not cooking the eggs until their cooked hard.

                                              "Not Great" I would salt and pepper the egg mix when you add milk or water.

                                              1. If your eggs are chewy then you are cooking them on too high heat and maybe for too long. I'd do everything that you did before: Crack eggs into a bowl, add 1 T. of milk per egg, sprinkle salt and pepper, and then pour them into a cold skillet. I use stainless steel (not non-stick) with great results. Put the heat on low-medium and scrape the bottom of the pan constantly. You will be moving the cooked eggs from the bottom of the pan and incorporating them into the uncooked eggs. When the eggs are lovely moist, fluffy clouds, but slightly not done, take them off the heat immediately and move them to a plate. The residual heat will continue to cook the eggs and they will be fabulous! (If you would prefer them a bit more done, you can always microwave them for 5 seconds, but NOT TOO LONG or you will have rubber eggs)

                                                1. Thanks everyone! I think too high of heat and mixing with the milk before cooking is probably the culprit. We're doing breakfast for dinner tonight so I'll try out doing it on lower heat w/ the butter... I have a good small non-stick pan that's hardly been used at all. Thanks again!

                                                  20 Replies
                                                  1. re: juliejulez

                                                    After years of doing scrambled eggs the quick, American diner way, I'm now hooked on "proper" scrambled eggs, cooked slowly into small curds (a la Ramsey's method). Only difference is that sometimes I'll add a bit of either sour cream or heavy cream to the eggs before whisking them. Sometimes I'll sti in bits of salami or Hungarian Kolbasz and serve the result over soft, buttery croutons....heaven in the morning!

                                                    For health reasons I've gotten rid of all of my non-stick cookware, especially since remembering that cast iron is just as non-stick, and works just as well (if not better)..

                                                    1. re: The Professor

                                                      so is judiciously oiled or buttered stainless.

                                                      1. re: mcf

                                                        I've found that my well-used calphalon anodized aluminum pans have become virtually non-stick. Great for eggs and even crepes.

                                                    2. re: juliejulez

                                                      everyone's answers are spot on. i'm going to add a few more suggestions.
                                                      how many eggs? i usually do 3 eggs for scramble or omelets.

                                                      the new super duper fancy cookbook The Modernist Cuisine suggests 2 whole eggs and 1 egg yolk only.
                                                      i've tried this, and yes, it is a a richer scramble, though not as super duper as the articles may indicate.
                                                      good luck! i've heard that perfecting an egg dish is the final test of a good cook in cooking school.

                                                      1. re: ritabwh

                                                        I heard they also advise you to cook it sous vide. Can you give the precise temperature and time? I may try the water displacement method to replace the vacuum sealer and keep an eye on the temperature in a pot of water. I've never tried sous vide cooking and this looks like a simple introduction. The 1 egg yolk for every 2 eggs sounds interesting. I think I might do that for now on. Sadly, I only have a carton of egg whites atm.

                                                        1. re: Eric_Cartman

                                                          I don't ever want my food cooked in plastic at any temp!

                                                          1. re: mcf

                                                            I understand your worries about cooking in plastic. What most people are actually worrying about is the exposure to plasticizers. Fortunately, this substance isn't present in most zip lock bags. This was a legitimate worry back then, but most plastics have actually switched from plasticized polyvinylidene chloride (PVDC) to polyethylene which is much more stable and poses no danger at the low temperatures sous vide cooking demands. I think sous vide expands the type of results that can be achieved when cooking. A steak cooked medium rare would have a greater pink area and a quick sear in the pan can give us that nice color we like to see on our food. Its just another step towards perfection.

                                                            1. re: Eric_Cartman

                                                              Most folks do worry about BPA, but there is a lot of chemistry in plastics and heating it releases them more. But your body, your science experiment. I'll pass. Perfection is a very subjective term, of course.

                                                          2. re: Eric_Cartman

                                                            actually, i do the slow low heat curd methodi on stove top. i've never tried the sous vide method, as i am hesitant to try it without the proper equipment.
                                                            here's a link i found that may be of interest. besides the scrambled egg information, there are lots of other fun information.


                                                            1. re: ritabwh

                                                              While I may not attempt this with meat without the proper equipment, Im perfectly fine trying this with eggs. Thanks. Though I may massage the eggs as other recipes have instructed just to break them up a little.

                                                                1. re: ritabwh

                                                                  So I just combined your suggestion of adding an egg yolk to every 2 eggs. I didn't add the gruyere as the link suggested as I wanted the eggs to speak for themselves. Cheese would only interfere with the texture. By using the method of water displacement to replace a vacuum sealer and a pot equipped with a thermometer and a heat diffuser to emulate an immersion circulator, I was able to cook them sous vide. After 20 minutes over 164 degrees Fahrenheit and a careful massage after every 5 minutes, I took the bag out and spooned it onto my plate. I will tell you that in using this method, that you will finally know the meaning of what it means for scrambled eggs to be creamy. The texture is unlike any scrambled eggs I've had before. Its exactly like many blogs have described. Custardy..creamy...perfection. I thought I made perfect eggs before.. Keep in mind that the way I normally cook eggs is the technique instructed by Gordon Ramsay (beaten right in the pan with a knob of butter, cooked like a risotto over generous heat and constantly stirring, with an on and off the heat movement every now and then, seasoned towards the end with salt and pepper and little creme fraiche to stop the cooking process) which result in eggs with very fine curds. The best part? The sous vide technique required much less attention and is a lot less complicated than it appears. Scrambled eggs sous vide...the first time you make them its a very proud moment....tbh...Im turning this into a secret and wont tell my family and friends how I cooked them lol.

                                                                  1. re: Eric_Cartman

                                                                    my goodness, you certainly don't waste any time. bravo!
                                                                    i am now inspired to try the Modernist Cuisine scrambled eggs.
                                                                    here is another link that is basically a tease for the $600 cookbook set, but!!! the scrambled eggs are on page 16.
                                                                    i am totally off topic now but, if i were to use an electric skillet with water and set the temperature to 164*, do you think it would work as a pretend immersion circulator?


                                                                    1. re: ritabwh

                                                                      In theory, yes...as long as the temperature is kept stable and accurate throughout the whole process, it should work. Dont take my word for it as I dont own an electric skillet. My only concern is the shallow depth of the electric skillet so I would worry about uneven cooking as you want all of the eggs to be completely submerged. I would take a wooden spoon and place it on top of the bag to weigh it down and keep it from floating.

                                                                      But I can personally attest to the effectiveness of a pot equipped with a thermometer. The temperature will especially be stable in cast iron and will effectively mimic the immersion circulator. Though feel free to try the electric skillet. Theres no mess...little fuss. You dont have to clean anything aside from your dish as long as the ziplock bags are properly sealed (well unless you're the type that cleans pots after heating water lol). Remember, its only eggs so the financial cost to making this is minimal. If you mess up. Try again.

                                                                      Pretend you're Julia Childs and proceed by exclaiming to your imaginary camera that with your impeccably clean hands, beat the eggs thoroughly with a little salt and pepper (use white pepper for aesthetic appeal) add a little butter, and chives and cheese if you wish, add it all to the bag, and seal by placing the bag in a bowl of cold water to push the air out..hence water displacement..and proceed with the cooking process. Dont like Julia? Pretend you're Ina Garten and put on a shent aka a shirt tent (a shirt that lacks a defined waist). Talk like a lunatic to your imaginary camera about how Jeffrey is going to LOVE this!!!!! <33333 And in true Rachel Ray fashion, make a mess by throwing salt over your shoulder. Oh yes..this ABSOLUTELY CANNOT be done without getting salt all over the floor!

                                                                      Serve it over a slice of toasted pain de campagne or any other hard rustic bread like sourdough and top with chives or even a quenelle of caviar for a perfect meal. I actually did this while watching Will&Grace on Lifetime and just ran back and forth just to massage the bag a little. Add some whole mushrooms and cherry tomatoes right on the vine cooked quickly in the pan, with a side of a cup of cottage cheese and a cup of strawberries, and voila. A complete balanced breakfast and it was ready before the next episode. Sorry about the rambling. Thanks for the link. :)

                                                                      1. re: Eric_Cartman

                                                                        you are very welcome. i've been fascinated by the Modernist Cuisine. good thing it's the weekend. i'm off and running to cook. never mind the olympics!!

                                                                    2. re: Eric_Cartman

                                                                      "all by myself, don't wanna be"
                                                                      I know different name but close.

                                                                      At work I've seen a few girls do your style of eggs (*sort of).
                                                                      They take a real high quality zipper bag and beat the Sam out of their eggs, add a couple of coffee creamers to the mix, and place it zipped up tight in the Bunn coffee maker pot that they've filled with boiling water from the coffee maker. Let it sit submerged in there for 20 minutes on the heating pad, take it out every once in a while to massage it, and the final pull is taken out set on counter to finish.
                                                                      The inventive gals have used chopped fine vegetables in there and cheeses and cut up ham or chicken too. I give them credit but I'd have never thought of that, you gotta really want scrambled eggs to go to their trouble.

                                                                      1. re: iL Divo

                                                                        i'll bet you have a GREAT lunchroom!

                                                                        1. re: ritabwh

                                                                          I wonder what kind/model of Bunn coffee maker iL Divo's lunchroom has - and whether those girls block everyone else from having or making any coffee while they commandeer the machine and play around with their eggs.

                                                                          1. re: huiray

                                                                            i bet they have great potlucks too!

                                                                            1. re: huiray

                                                                              lunch room breakfast room dinner room, Bunn's everywhere is all I'll say.

                                                          3. No added milk or water.

                                                            Scramble the eggs, then slowly swirl and cook over a double boiler until you achieve a near oatmeal like consistency. Then plate and serve immediately.

                                                            1. I'll agree with most all the other posts saying that your chewy, rubbery eggs are a result of overcooking, and that you're probably using too high of a heat.

                                                              I will disagree with many of the others about not adding milk and only adding salt when done.

                                                              I generally make scrambled eggs two ways. Most often I melt a couple pats of butter in a cast iron skillet over medium low heat. While they melt I lightly beat the eggs with around 1 t of milk per egg and a shake or two of salt per egg. Once the butter has just started to shimmer, I pour the mixture in the skillet and scramble gently, pulling the edges towards the middle of the pan and folding so that the still runny eggs flow onto the vacated parts of the skillet. I pull and plate just after they're set so they finish cooking off the heat. They come out nice and fluffy in a matter of minutes.

                                                              When I have more time, or just want to indulge, I will prepare them in the French method, just cracking the eggs into a well buttered double boiler over barely simmering water and whisking until I the eggs are barely set with small curds and an almost custard-like texture. This method, though, usually takes 30 minutes or so. They are divine.

                                                              1. Couple of things. If it's about texture, take the eggs off the heat before they're completely solid. They'll continue cooking for a while from their own residual heat. I wouldn't add more milk; maybe less is a better idea. Also, season before cooking - a bit of salt and pepper enhances the flavor without making the eggs taste salty, and some tarragon or chives add interest. (Fresh is best but dried is OK as long as the herbs aren't too old and have lost their flavor.)

                                                                Here's Jacques Pépin showing how he does it, starting at 11:40:


                                                                1. Thanks again all. I cooked them at a very low heat (2 on our electric (blech) stove) and took them off before they looked totally done, and they turned out much better. BF said they were good but "I really like over easy a lot better". Ugh. That'll take some more practice for sure. :)

                                                                  8 Replies
                                                                  1. re: juliejulez

                                                                    How are BF's cooking skills?

                                                                    Also, I prefer electric to gas, even if it places me outside of the "cool" crowd.

                                                                    1. re: sandylc

                                                                      Ha, his aren't that great. I really enjoy cooking and he doesn't, so I pretty much do it all.

                                                                      The electric is OK, but I've cooked on gas for a long time so it's definitely been a learning experience. Can't leave pans on the stove after you turn off the burner :)

                                                                      1. re: juliejulez

                                                                        "Can't leave pans on the stove after you turn off the burner :"

                                                                        True! But this carryover heat can be quite useful once you are accustomed to it! I frequently heat an iron skillet and then turn off the burner and finish a dish just on carryover heat.

                                                                        But the big question here is, "Does he do the dishes?" !!!

                                                                        1. re: sandylc

                                                                          Yes I'm learning how to use the carryover heat now. It's actually useful when doing a pot of pasta or something like that, sort of helps keep it warm after I've combined everything and we're getting ready to eat. It's just taking me awhile to get used to the fact that if it's on high, and then you turn it down to medium or low, it doesn't cool down that fast... have burned some sauces that way. But, I'm getting there! At least it's a smooth top one versus those horrendous coil ones that I had in my very first apartments.

                                                                          He does do the dishes! That's our agreement, I cook, he does dishes.

                                                                          1. re: juliejulez

                                                                            This was the one drawback when I bought my townhouse - it has an electric coil stovetop. :-/ As soon as I'm financially able to do so, I will switch to an electric flat top with the quick on/off. My sister has one and you get as close to gas instant on/off as possible.

                                                                            As for my eggs - I have a tendency not to want to wait when cooking them at a lower temperature, but I do remember to pull them off the heat before they *look* done to keep them creamy and soft.

                                                                            Oh - and I use a blup of milk or half-and-half in my scrambled. And often toss in some tiny cubes of cream cheese to make them extra-melty good.

                                                                            1. re: LindaWhit

                                                                              I love that word "blup". So odd, yet, I know exactly what you're talking about :)

                                                                              1. re: juliejulez

                                                                                I know, huh? I love descriptive food words. :-)

                                                                    2. re: juliejulez

                                                                      Personally, over easy is a lot easier than "perfect" scrambled eggs.

                                                                    3. Double boiler here. Perfect every time.

                                                                      But it really sounds like a new BF is in order.


                                                                      1. Being young, I had other resources to use when learning cooking basics, one of which was youtube. I LOVE LOVE LOVE Gordon Ramsay's technique which has a finer curd than the scrambled eggs most of us are used to. His technique consists of seasoning the eggs towards the end as the salt will break down the eggs. Start the eggs off in a cold pan, unbeaten, with a little unsalted butter. This also helps prevent the eggs from breaking down into a watery substance. As Ramsay puts it, start on a GENEROUS heat...about medium-high to high heat. (yes I know you're a bit worried about the heat, but trust me...the results are worth it) Whisk it with a rubber spatula and periodically take the pan off the heat and on the heat, but do not stop whisking the eggs. You will be cooking this like a risotto. Just before it finishes cooking, take it off the heat and add a little creme fraiche (or sour cream if you dont have any) to slow down the cooking process and prevent the heat from the pan from overcooking the eggs. Add some chives and serve over a thick slice of toasted sourdough bread. Technique makes a huge difference in scrambled eggs and truly make them extraordinary. And no milk necessary.

                                                                        1. MFK Fisher's writing about logn, low cookign for them convinced me. And I don't stir nearly as much as most folks; I like larger pieces, not a custard-like consistency. However, as far as the over easy thing goes: Get a larger skillet than you think you'll need, first of all, and you may be more comfortable with a larger pancake-turner. or spatula, whichever you prefer to call it. And then follow the wisdom of a former colleague of mine who worked his way through school as a cook in a truck stop. "Eggs are cheap. Buy a dozen or two and just practice. " Thabnks, Dan, wherever you are.

                                                                          1. I don't do (or particularly like) the "soft curds" scrambled eggs that basically everyone here (except randyjl - the first responder) is talking about. I like mine and do mine similar to what he describes.

                                                                            1. Seems like Huiray and I think alike. I'm not a big fan of the (I think from the UK) "soft curd" or "custard like" type of scrambled eggs either.
                                                                              Here's my response posted in the same link referenced by Huiray.


                                                                              If you follow the links all the way to the Alton Brown youtube video (showing at least one US method), I think you'll find that Alton's reply to your "sort of chewy" problem was due to either too high heat for too long, or improper use of salt.

                                                                              2 Replies
                                                                              1. re: Bryan Pepperseed

                                                                                I'm completely off the reservation. I use 1 whole egg + 1 white. And a healthy glug of milk. I don't want them to taste too "eggy". I don't like that small curd/custardy result, and I SURE don't like a tough, dense scramble where the whites and yolk are not completely combined. At that point, it starts to remind me of a hard boiled egg, which I despise.

                                                                                I DO, however, agree that overcooking is probably your culprit. I turn and break mine apart, the second I see a sign of setting-up, turn again a short while later, and turn off the heat while it still looks a bit "wet".

                                                                                I have a feeling most of you don't want scrambled eggs at my house ;-)

                                                                                1. re: danna

                                                                                  danna, I just recently learned where that "eggy" taste comes from in cooked & baked goods - I don't like anything to taste overly eggy either. Surprise!!! It comes from....the WHITES! I was surprised to read this, but have since been convinced.

                                                                              2. Here’s a recipe for some non-purist scrambled eggs. Not sure where I got it from, but it tastes good. Heat up the butter on low heat; add a tiny amount of turmeric and stir, then add eggs and stir for a few moments before adding some heavy (whipping) cream, salt, one or two finely chopped tiny red Thai chillis and a few finely chopped rosemary leaves (depending on number of eggs), and slowly cook to desired consistency.

                                                                                Claudia Roden in her “New Book of Middle-Eastern Food” adds a little vinegar to regular scrambled eggs partway through, which is an interesting idea.

                                                                                1. And I am a total heathen when it comes to scrambled eggs!
                                                                                  I sometimes make something I call "breakfast soup": 3 eggs in a bowl, scrambled with 1 SMALL can (4 or 6 oz.) of SPICY V-8 juice and a couple dashes of pepper, cooked in melted butter on low-ish heat, until curded up and bubbly. Put in a bowl, put on more pepper (I LOVE pepper!), eat with a spoon and DRY toast.
                                                                                  Kind of like comfort food.

                                                                                  1. CHOW's Basic Scrambled Eggs recipe is based on the Julia Child method of "creaming" the eggs:


                                                                                    1. Lately I've been whisking a couple teaspoons of Cabot Plain Greek Yogurt (Publix) into the eggs before they hit the pan... It makes my omelets taste more professional, with the flavor volume turned up a notch... Giggity!

                                                                                      1. I discovered that a tablespoon of good heavy cream makes for the creamiest eggs--and all these years I'd believed that would make them tough.....oh what I've been missing.

                                                                                        1. I whisk my eggs with a little water and have a hot, well greased pan waiting. Then I turn the heat down the moment I add the eggs. Then I season the eggs then I swirl, tip, lift and tuck with a spatula and when the liquid portion is done gather them up and plate. The whole process takes a few minutes and they are fluffy and delicious.

                                                                                          When I need to make a big batch I do them on the flat top "Greek" style. Same principal, but the griddle retains more heat so you need to move faster.