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Jul 23, 2012 12:35 PM

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.