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Scrambled Eggs--A Survey

This morning, Wahine made me scrambled eggs for breakfast-in-bed. She has a particular prep that maintains a white/yellow contrast, whereas mine tends toward the monochrome of well-whisked. While I like my prep, I LOVE hers. Hers just tastes *eggier* to me--maybe it's the rustic look?

Anyway, I'm wondering how folks like their scrambled eggs, homogenous or mottled/streaked.


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  1. A whisk never goes near my scrambled eggs: too much air makes them dry and tough (unfortunately, "fluffy" is an equivocal word in scrambled egg land that can mean very different things); I am not looking to capture any steam in the eggs (if I wanted that, I'd make an omelet in a very hot pan, which sometimes I want to do...). Fork only, held flat back-and-forth more than elliptically, to minimize aeration. Stop before the eggs are uniform, but mixed well enough to emulsify additions of ice- cold slivers of butter over low heat once the eggs start to thicken, to result in a moist, custardy texture (curdless clouds, I would call them) in the French manner.

    35 Replies
    1. re: Karl S

      These are very interesting tips, Karl S. I never knew that incorporating air into scrambled eggs or capturing (or not capturing) steam in the eggs made a difference. I will try the ice cold butter slivers over low heat next time to see if I can achieve the custardy texture you achieve.

      1. re: gfr1111

        You may prefer your eggs (as I in fact do) more set than this very classic treatment (always finish off-heat, but you can cook them somewhat more, periodically intervening with some cold butter to slow the formation of distinct curds, than in the linked video), but just for reference:


        They should still be somewhat spoonable; I serve mine over dry toast.

        All that said, you can see how different this is from the broken omelet that is the more common version of scrambled eggs in the USA.

        1. re: Karl S

          Your egg 'treatment' went around a few years ago and many of us made the switch and have never looked back. Thanks again.

          1. re: Karl S

            I never order scrambled eggs when visiting America. I want scrambled eggs - not a chopped up omelette - still moist/creamy/runny.

            At home, I lightly stir the eggs before setting them over a low heat. Pretty much constant stirring for 10 - 15 minutes to get the right texture.

            1. re: Harters

              I wouldn't think any restaurant any where would be able/willing to take the time to do them this way. IMO, it's a do-at-home dish.

                1. re: sandylc

                  Oh, I eat poached eggs out in an almost raw state :) The only salmonella I ever got was from a recalled peanut butter that didn't make it off the shelf in a Rio grocery store.

                  1. re: c oliver

                    Oh, I don't think it's necessarily a real concern; I'm just saying that restaurants/the health department would consider it to be one.

                    1. re: sandylc

                      No more so than soft poached or over easy. And I've definitely ordered very soft scrambled but that's not the low and slow technique.

                  2. re: sandylc

                    I eat eggs cooked soft or medium with no probs, eat raw batter, dressings.

                    But I buy eggs produced in very healthy conditions.

                    1. re: mcf

                      I buy GREAT pastured eggs. But I also eat them in restaurants where I'm sure they're nothing special.

                      1. re: c oliver

                        I do, too. So far, so good, but I always have them cooked medium, no less, in a restaurant.

                        1. re: mcf

                          Not me. The runnier the better :)

                          1. re: c oliver

                            It's a good day when I find yolk in my beard...

                              1. re: sandylc

                                A beard net would be a solution to the problem or a razor.

                              2. re: kaleokahu


                                You can scrape it off and slap it on some Hawaiian sweetbread and call it the aloha shmear.

                    2. re: c oliver

                      Whereas my understanding is the French may think of scrambled eggs as restaurant food (because of the skill and time required) and omelettes as home cooking.

                      1. re: Karl S

                        I've never seen scrambled eggs in a French restaurant, but I've seen plenty of omelets.

                          1. re: c oliver

                            Yep. Omelets are everywhere but I can't recall having seen oeufs brouilles in Paris or the South.

                        1. re: Karl S

                          Interesting. But then the French and their food is something else entirely :)

                        2. re: c oliver

                          I agree that you rarely see scrambled eggs in restaurants, although I know several British hotels and breakfast cafes that serve "proper" scrambled eggs. Of course, I havtn been in their kitchens so don't know what technique they use to get a creamy consistency

                        3. re: Harters

                          I enthusiastically tried this method yesterday, and served them with toast from my own Pain de Campagne and sauteed mushroom caps.

                          Meh. They were all right. More like a thick, almost-lumpy sauce than scrambled eggs.

                          I'll take the thoroughly cooked large, soft curds instead.

                          1. re: sandylc

                            Yeah, that was my reaction. More like a lumpy sauce. I tried Wiley Dufresne's method, supposedly the best. ICK. http://www.nytimes.com/interactive/20...

                            1. re: mcf

                              Heh - WD’s “method” has been employed by hungover college kids for generations.

                              1. re: EM23


                                Was there a shortage of cold, leftover pizza?

                            2. re: sandylc

                              I'm with you two. The French method tastes like lumpy, un-buttery hollandaise to me. I much prefer them cooked thoroughly - large, soft curds, but NO slime. If I add cheese while cooking, I leave them a bit wetter, because I know that the wetness is gooey cheese, not undercooked egg.

                              1. re: biondanonima

                                My husband mixes the cheese into his scrambled eggs. Irks me. They turn into rubber and you can't taste the cheese. I do love cheese on top.

                                Hmm.. I am suddenly hungry.

                                1. re: Sal Vanilla

                                  I have nephews who will only eat scrambled eggs with cheese in them. It's because that is the only way they can choke down their mother's hard, dry scrambled eggs, they just don't know it yet.

                          2. re: Karl S

                            That is how I scramble my eggs, and I do like mine more set. As for using a whisk, I use a flat one from Kuhn Rikon. It stirs easily and does not incorporate air. It is what I use when making sauces, gravies, custards etc.


                            There are a lot of whisks and many uses.

                            1. re: Candy

                              I LOVE MY FLAT WHISK!!!!!

                              It goes into the corners of saucepans so nicely!

                              And you're right; it whisks differently than a round whisk.

                        4. re: Karl S

                          Lovely description. Thanks! I'll try it your way next time. I usually use a wisk.

                          1. re: Karl S

                            "too much air makes them dry and tough."

                            Who knew? (Besides you, of course.) I always add half-and-half and whisk the crap out of mine. Thanks for the tips.

                            1. re: KrumTx

                              Half and half adds more water that can turn to steam than I prefer FWIW: butter adds less water, more fat/milk solids, but means you have to go slower with the heat.

                          2. fork only, mottled/streaked wet curds for me

                            1. For myself I break the egg in the pan, let it sizzle some and then swoosh it about a little with a scraper. So I am in the swirly category.

                              Now if it is for a crowd and they want scrambled I fork whisk in a bowl and pour it in the pan (monochrome).

                              That said, I prefer over easy (with crispy edged whites) or soft boiled.

                              1. Brief whisk. VERY brief, leaving strands. Prefer large, very soft pieces of egg, achieved by waiting a few moments and then a judicious series of shoves around the pan. Not so concerned about streaks as consistency.

                                  1. re: Antilope

                                    I break my eggs in the pan(low heat) and stir vigorously with a silicon spatula. I like em a little runny/soft.S&P near the end...

                                    1. re: petek

                                      I break in the pan and use a silicon spatula, too. I actually have a small one I prefer for scrambled eggs. Lots of butter, and sometimes I finish with cream cheese. I actually prefer more chew than the classic French custard texture - mine are creamy and more varied in texture than those.

                                      1. re: Savour

                                        I was going to suggest breaking into the pan as well. It's the best way I know of to have non-homogeneous eggs.

                                    2. It is not the appearance but the texture. I scramble my eggs the French way. In a double boiler. It can take 20 mins+/- of constant stirring. The texture is creamy. It is worth the time to make them that way,

                                      7 Replies
                                      1. re: Candy

                                        I have wanted to try this method; it seems as though it would stick to the double boiler, though? What do you do about this? Doesn't a layer build up on the pan that has to be scrubbed off?

                                        1. re: sandylc

                                          Use a Pyrex bowl over a pan of simmering water. Constant stirring, as Candy said. Very little sticking. Beautiful.

                                          1. re: sandylc

                                            I set a nonstick pan or small pot over a larger pot.

                                            1. re: sandylc

                                              If you use a stainless steel bowl it will stick, at least it does for me. That's probably why I don't use this method anymore. I get satisfying results using a silicone spatula and a non-stick skillet.

                                              I think the reason I did not like scrambled eggs as a child is because they were always overcooked and dry.

                                              1. re: John E.

                                                Having worked in the natural foods industry, I am crippled when it comes to things like non-stick cookware. It has been labeled as a very bad thing, healthwise. I am trying to get over it enough that I can own at least one non-stick pan for occasional use.

                                                1. re: sandylc

                                                  They say if you don't over heat a non-stick pan it is safe. I tend not to let things like that bother me. I confess that until about 8 years ago we were the typical American family who uses non-stick pans almost exclusively. Since that time, we have mostly SS with three non-stick pans that get only occasional use for eggs, pancakes, and fried potatoes.

                                            2. re: Candy

                                              Hi, Candy: " It can take 20 mins+/- of constant stirring."

                                              I take it your vote is uniform color, then.


                                            3. Mottled and well done!

                                              1. I started making them gently stirred after I read Julia Child's "My Life in France," and I'm sticking with it.

                                                1. scranbling eggs for Scrambled eggs is like eating a steak well done. We raise our own chicken for eggs and meat. The whites are clear and the yokes are deep orange. I keep them at room temp for weeks at a time. We also do this in the Restaurant business, if fresh eggs were never kept cold they don't have to be kept in the refer. My eggs are cooked over real easy or a quick poached. If you have the chance, buy some fresh free range eggs from your local farmer. It's a small price to pay for a lot better quality.........

                                                  8 Replies
                                                  1. re: Oregonguy

                                                    I'm sorry, but I don't understand your post. What exactly are you saying with regard to scrambled eggs?

                                                    1. re: linguafood

                                                      I think he is saying that he likes his eggs to be so rare that they are still mooing as his lips collapse around the tines of the fork.

                                                      That and he wants his resto to be visited by health department. Eggs on he counter is fine for personal use, but Mr. Inspector Man would throw down the red flag (at least in my state).

                                                          1. re: Sal Vanilla

                                                            Sal, All of Europe,Mexico and South America have eggs on the shelves in the markets. Back in the 80's when I first started in the Restaurant business I worked at a high volume Breakfast place named the Coffee shop in Honolulu, Hi. The eggs would come in daily and left out by the grill, room temp. It's also a lot easier cooking a room temp egg.The Health insp/dept would come in twice a yr, 4 hr inspection. In all of the 25 restaurants I have been involved with over the yrs, this inspection and inspectors were the most knowledgeable of any other State............

                                                            1. re: Oregonguy

                                                              Well, maybe that was true in the fast and loose 70's but then came along the tight nether regioned 80's and the inspectors frowned heavily over eggs living on the counter. That goes for Oregonians to.

                                                              I put store bought eggs in the fridge, but when we are lucky and get eggs from our neighbor's hens we could comfortably leave them on the counter.

                                                              Commercially produced eggs (at least here in the US) get blasted with water which removed their protective coating that sort of seals up the egg from bad stuff - the egg is otherwise porous and open to it. Farm eggs usually still have that unless they were spit shined up. Germ free spit. : ) Of course you could douse them in mineral oil and keep them on the counter (at home) if your fridge runneth over.

                                                      1. When I set out to make scrambled eggs they are usually scrambled with a fork, using a dash of cream, and cooked very slowly with butter, but I love eggs anyway they come, including the more rustic version...as long they are still soft. My granddad used to make a streaky version he called a wrecked egg, usually in the pan where he had just heated kippers. Of course that was in SF in the days of Larrabaru's and breakfast in that house was always spectacular.

                                                        1 Reply
                                                        1. re: tim irvine

                                                          Hi, Tim:

                                                          Aha! In honor of your granddad, we will call Wahine's prep "wrecked eggs". Perfect.

                                                          Kippers and eggs takes me 'way back to my time at Oxford. The closest we have in Hawai'i are akule, aka big-eyed shad, also popular for breakfast.


                                                        2. I like scrambled eggs Chinese-style, roughly whisked with large white streaks. Heat oil in wok until smoking, then briefly singe some chopped chilis and scallions. Swirl the egg into the hot oil so it mixes with the aromatics and gets plenty of bubbling and browning. The finished eggs should be firm, crisp and salty.

                                                          2 Replies
                                                            1. re: RealMenJulienne

                                                              These are the two ways I like to cook scrambled eggs: 1) very fast and hot (Chinese style), or 2) very slow to minimize curd formation (French style).

                                                              Everything in-between, to me, is just not as good.

                                                            2. Completely blended no whites visible and cooked until they are dry.

                                                              43 Replies
                                                              1. re: Ruthie789

                                                                Thank god. I thought I was alone.

                                                                1. re: Nyleve

                                                                  Nyleve, I hate raw food and cannot stand the food trend and my eggs totally cooked always. Would never eat a wobbly fried egg if you paid me!

                                                                      1. re: Nyleve

                                                                        I don't believe you are outnumbered. Most people like eggs dry, they describe them as light and fluffy and all sorts of other ways, but they are cooked until dry.

                                                                      2. re: Ruthie789

                                                                        You hate raw food??? Wow. You mean like salad, sushi, fruit? In my early 20s when I was trying to learn to eat eggs period, they had to be fried HARD. But I didn't ever hate raw food.

                                                                        1. re: c oliver

                                                                          I don't hate raw food. I just prefer my scrambled eggs cooked well, with absolutely no what streaks showing. I eat salad, sushi, fruit, beef tartare and mayonnaise.

                                                                          1. re: Nyleve

                                                                            Sorry. You wrote that you hate raw food. Just made me curious.

                                                                            1. re: c oliver

                                                                              It's ok, hate is a strong word isn't it, an exageration on my part.

                                                                              1. re: c oliver

                                                                                I should have been more specific. I like my eggs well cooked and streak-free, but I have no problem with raw food. I will not discuss oysters, however.

                                                                            2. re: c oliver

                                                                              Salad and fruits are fine not raw like meats. Meats, fish, eggs in the raw tartar form nay, nay, not for me. Have an aversion to them cannot even watch someone eat them. Perhaps I should become a vegetarian.

                                                                                1. re: sandylc

                                                                                  What is there to understand? Do you try talking to them?


                                                                                  1. re: linguafood

                                                                                    They rarely answer. And then, it's gibberish.

                                                                                    1. re: sandylc

                                                                                      Pfft - they sing. Probably on a scale you are not accustomed to.


                                                                                    1. re: c oliver

                                                                                      I cannot fathom what is special about Sushi, I know it's supposed to be amazing but it's raw fish...

                                                                                      1. re: Ruthie789

                                                                                        We had it last night and probably had ten different kinds of fish, each with a different flavor and texture.

                                                                                        1. re: Ruthie789

                                                                                          Well, have you had it? I mean, it's kinda like saying "i cannot fathom what's special about celery..... it's just raw vegetable".

                                                                                          Do you think it's flavorless without having been prepped/cooked in some way? Because it most certainly isn't -- wild salmon, fatty tuna belly, yellowtail (belly), mackerel, trout... they all taste very different from each other.

                                                                                          1. re: linguafood

                                                                                            Yes Linguafood I have had Sushi, sticky rice, scaly wrappings and raw fish. It`s not for me but it is beautiful and artistic and am sure exceptionally good according to my friend`s whose mouths water so they say when discussing it.

                                                                                            1. re: Ruthie789

                                                                                              It's not for everyone, nor should it be. We eat what we like, and how we like it.

                                                                                              Life's too short.

                                                                                          2. re: Ruthie789

                                                                                            Well, it's also sugared, vinegared rice. And nori, and roe...

                                                                                            1. re: sandylc

                                                                                              You just wrote that you don't understand raw fish. I guess you were talking about understanding what they're talking about :)

                                                                                        2. re: c oliver

                                                                                          My dad used to eat raw eggs. And raw hamburger. But I digress. Maybe it was a Jack Lalane virility thing. 2 raw eggs in the morning.

                                                                                          I do not understand your affinity for raw fruit. You know they come from trees that live out in the open air where bugs live.

                                                                                          1. re: Sal Vanilla

                                                                                            One of my favorite breakfasts lately is rice with a raw egg mixed in and some soy sauce and sesame oil. I guess that's a form of scrambled.

                                                                                            Re raw fruit, I'm kinda known for living life on the edge :)

                                                                                            1. re: c oliver

                                                                                              That is a very interesting breakfast C. Someone has to live on the edge.

                                                                                              1. re: Ruthie789

                                                                                                I believe it was Jung Mann who recently suggested that on another thread. I've had it several times since. Love it.

                                                                                              2. re: c oliver

                                                                                                There is a dish out there somewhere that I had and now dream of that involves rice that is crunchy on the bottom like sorta stuck together and crunchy and onto that a raw egg is nested. The lucky eater them stabs that yolk and it oozes into that crunchy layer.

                                                                                                Is that your dish? I try to replicate it at home, but no luck. But then again I want to slap an egg on everything short of my dessert plate.

                                                                                                Raw fruit. um. Yep. Gross. Daredevil.

                                                                                                1. re: Sal Vanilla


                                                                                                  No but I gotta work on that one. I have a tiny CI skillet. Hmm.

                                                                                                  Our latest fave is a quivering, barely cooked egg in the middle of a pizza.

                                                                                                  1. re: c oliver

                                                                                                    Is there nothing a quivering egg does not add a dash of elan to?

                                                                                                    About 20 years ago (sigh, 20) my husband ordered a pizza as his first dish off the plane in Rome. It came with sunny side up eggs on it. Oh the sad look that came over his face. Luckily he married the "Put an egg on top" girl. Turned that frown upside down. Can't remember what my order was. Losing it.

                                                                                        3. re: Nyleve

                                                                                          Nope, I'm totally in this camp too! I like my scrambled eggs crumbly and firm, I find that cooking them well makes them taste 'saltier' and more flavoursome - plus undercooked scrambled eggs are like mucus, and usually only lukewarm. Although I do like mine with an unholy amount of black pepper and tomato ketchup either which way :P

                                                                                          1. re: Elster

                                                                                            It could be the ketchup is what makes them like mucus and lukewarm.

                                                                                            1. re: c oliver

                                                                                              Now, now! Perhaps it is a good observation on your side that texture can be an issue for some.

                                                                                            2. re: Elster

                                                                                              There's a middle ground there you're ignoring. Soft and cooked through (low heat) but still moist. No slimy stuff.

                                                                                              That's my pref.

                                                                                              1. re: mcf

                                                                                                You're right; there is a point where the eggs are well-cooked but still not dry.

                                                                                                1. re: sandylc

                                                                                                  That's my sweet spot. Low heat, not an extra moment once the slime is gone.

                                                                                            1. re: Ruthie789

                                                                                              Ditto - Thank you Ruthie789! Gag on anything wet, soft or raw.

                                                                                              1. re: JerryMe

                                                                                                Oh, no-o-o-o-o-!

                                                                                                Please tell me we aren't going down the wet bread path again?!?!?!?!

                                                                                                That was ugly the last time.

                                                                                                1. re: JerryMe

                                                                                                  That last sentence could easily be misconstrued. Such is the way of food discussions.

                                                                                              2. Fork whisked, nothing added, cooked over med low heat, stirred to end up with large, shiny moist blended curds with no slime.

                                                                                                1 Reply
                                                                                                1. re: mcf

                                                                                                  ^^^ This, but as a weird nod to my nana's method, I always add a splash of whole milk to the eggs while whisking w/ a fork. I do mean a splash....one tablespoon for every two eggs.

                                                                                                  1. I generally prefer my scrambled eggs fluffy, so I mix them well. But I cook them quickly in a *lot* of hot foaming butter (they're practically floating on the butter when I pour them into the pan). I only give them a few stirs to keep the large curds, then pull them out of the pan before they are completely cooked - letting the residual heat finish them off so they don't get dried out or start to brown.

                                                                                                    1 Reply
                                                                                                    1. re: Atomic76

                                                                                                      With the amount of butter you describe, I somehow doubt they going to get dried out :)

                                                                                                    2. After the method had been touted on these boards by several people, I did the low & slow for a while. Then I realized I don't really like custardy scrambled eggs.

                                                                                                      I now use a good deal of butter or (less) bacon fat, or a combo of both, or duck fat when I have it around.

                                                                                                      Pan is medium-high, eggs get scrambled with a fork, then dumped in the pan. When the bottom almost looks like a pancake, I push the sides in to let the rest cook, sometimes breaking it up or flipping it around. A good grind of black pepper on top and I'm happy.

                                                                                                      2 Replies
                                                                                                      1. re: linguafood

                                                                                                        linguafood's views mirror my own exactly here.

                                                                                                        I generally mix the eggs quite thoroughly but really don't care about white streaks. I start the eggs on higher heat in butter and use a bit of half-and-half and water in them, banking on the fluffy effect of the liquids. Then I go on lower heat and pull them off heat to finish with residual heat.

                                                                                                        1. re: linguafood

                                                                                                          Yup, I did the Gordon Ramsay custardy-"Frenchified" version this morning; I even did the grilled mushrooms and toast from rustic bread.

                                                                                                          It was just OK. I prefer well-cooked large curds.

                                                                                                        2. There's a cookbook writer for whom I lost all respect when she wrote that "streaky scrambled eggs are disgusting." The earliest scrambled eggs (and some of the best) I made were over a campfire, with just bacon grease and a fork. I love them that way, though I'll happily use all methods short of whisking. When I'm making eggs for two or three I'll generally stir to blend and add at least some Tabasco or Yucatecan habañero sauce, plus maybe shredded cheese or cottage cheese. But I've stopped overheating eggs even for omelets, having been converted by Eric Ripert's advice to keep the butter short of sizzling and cook the eggs gently and slowly. That works for scrambled, too.

                                                                                                          1. I use chopsticks.

                                                                                                            Stirred while in the pan.

                                                                                                            For how long, depends on my mood.

                                                                                                            1 Reply
                                                                                                            1. re: ipsedixit

                                                                                                              That's how Charlie Watts started his career.

                                                                                                            2. Because I read the updates here BEFORE I had breakfast, I had to do something :) Frequently I'll chop up a little bacon, fry up and scramble eggs pretty aggressively. Today I did the bacon with some chopped scallions but when I'd normally have added the eggs, I lowered the heat WAY down. After it cooled a bit I added the egg and started slowly pushing about. Added some tiny amounts of cold butter, pushed about some more. Then added some grated sharp Cheddar and pushed about :) even more. Still nice and creamy and moist. Dumped on a little plate and loved this. Bob doesn't like his eggs quite as moist as I do so frequently when he's home, I remove mine a bit before his. We're both happy then.

                                                                                                              1. Something tangential but it makes me laugh: My sister refuses to eat any egg where the chalazon - ho wait - the chalaza is still connected. She wants it out! I try to reason with her by telling her that the cake she ate the previous night (and maybe earlier that morning when nobody was looking) contained eggs chalaza intact, but it is like people who won't eat tomatoes but shoot ketchup packages all over their fries at McDonalds. She covers her ears. So I remove the chalaza and suck it down in front of her - raw. She passes out, I get her eggs.

                                                                                                                Ah I miss my sister.

                                                                                                                6 Replies
                                                                                                                1. re: Sal Vanilla

                                                                                                                  She should cover her eyes not her ears, poor dear! Tsk, Tsk.

                                                                                                                  1. re: Ruthie789

                                                                                                                    She can close them, no need to cover. I suspect she' avoiding the terrible sound effects that typically accompany such taunts.

                                                                                                                  2. re: Sal Vanilla

                                                                                                                    When I was a kid, we called that part "the brain". You really had to either remove the brain or scramble it so thoroughly that it disappeared.

                                                                                                                    1. Kaleo, I just gotta ask: if you prefer her way, why don't you learn her way?!?!? :)

                                                                                                                      3 Replies
                                                                                                                      1. re: c oliver

                                                                                                                        Good dang question. I sense masochistic egg envy is at play.

                                                                                                                        1. re: c oliver

                                                                                                                          Hi, c oliver:

                                                                                                                          You know, if Wahine was a Hound, I wouldn't even post this explanation.

                                                                                                                          It would probably be easy to learn, but it's one of *her* things. I do about 85% of our cooking, and her scrambled eggs is one of the preps she does (like her ragu) that is not only excellent, but she knows I love. I'd *prefer* that she surpass me in scrambling eggs precisely because cooking is an act of love...


                                                                                                                          1. re: kaleokahu

                                                                                                                            PERFECT explanation! Bob has his specialities also.

                                                                                                                        2. I like mine beaten to death and cooked until dry.

                                                                                                                          1 Reply
                                                                                                                          1. re: Isolda

                                                                                                                            You know, while that isn't my number one preference, they can be good that way.

                                                                                                                          2. From the 1918 Fannie Farmer cookbook. It works for me.

                                                                                                                            Scrambled Eggs
                                                                                                                            5 eggs
                                                                                                                            1/2 teaspoon salt
                                                                                                                            1/2 cup milk
                                                                                                                            1/8 teaspoon pepper
                                                                                                                            2 tablespoons butter
                                                                                                                            Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan on medium low heat, put in butter,
                                                                                                                            and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan.

                                                                                                                            1 Reply
                                                                                                                            1. re: grampart

                                                                                                                              Wonder what difference a "silver fork" makes. And funny that someone used an omelet pan for scrambled eggs :)

                                                                                                                            2. I like scrambled eggs cooked in any type of way. Moist, dry, uniform or streaked, or the omelette types and Asian types.

                                                                                                                              For me the freshness of the eggs is the most important element, so I go to my local farmer to get fresh eggs (and I live in a major city, so it is possible to find small local farmers if you look).

                                                                                                                              Also really important, as Kaleo said in response to one of the posts, that they are "Made with Love" - the secret ingredient in any recipe.

                                                                                                                              1 Reply
                                                                                                                              1. re: laraffinee

                                                                                                                                "Also really important, as Kaleo said in response to one of the posts, that they are "Made with Love" - the secret ingredient in any recipe."

                                                                                                                                Scrambled eggs need to be coddled a bit. I guess that's where the love-part comes in.

                                                                                                                              2. I like mine with lots of moisture. Let's call them medium rare. lol. Spoon them on a warm plate and let them set a bit in their own heat as I eat them.

                                                                                                                                4 Replies
                                                                                                                                1. re: RochCusine

                                                                                                                                  These look about right, but I'm not sure what purpose the strainer serves

                                                                                                                                  1. re: grampart

                                                                                                                                    I think when you roll them around in the strainer, it sort of rounds them up and makes them prettier on the plate.

                                                                                                                                    1. re: sandylc

                                                                                                                                      I'd fear losing some melted butter!

                                                                                                                                      1. re: grampart

                                                                                                                                        Butter loss of any kind is always tragic!

                                                                                                                                2. I never thought scrambled eggs could be such a complicated affair. For me, 2-3 eggs broken in cereal bowl, brisk stir with fork, fold in grated cheddar, pour in small buttered sauté pan on fairly low heat, stir until soft and wet, eat cheesy eggs immediately. Dry rye toast, sausage links and OJ round it out.

                                                                                                                                  3 Replies
                                                                                                                                  1. re: Veggo

                                                                                                                                    You put the cheese into the uncooked eggs. Now THAT'S something I've never heard of. I frequently have peppers, onion, kale, whatever's lying around in my scrambled eggs. I start by sautéing those components since they take much longer than the eggs to cook. Then the eggs and finally the cheese, if using, cause it takes the very least amount of time.

                                                                                                                                    1. re: c oliver

                                                                                                                                      Always. I don't think I would bother to make scrambled eggs without cheese mixed in. Omelets are of course a different deal with a different pan and technique.

                                                                                                                                      1. re: Veggo

                                                                                                                                        Oh, I mix cheese in but only at the end as it doesn't need cooking, just enough time to melt. I did the low and slow yesterday, added the cheese at the end and they were super.

                                                                                                                                  2. I like mine homogenous and not wet.

                                                                                                                                    I can't swallow soft-boiled eggs-it makes me gag

                                                                                                                                    1. Mrs. Potato and I agree on uniformity, but while I prefer my eggs scrambled "hard" (meaning absolutely no uncooked egg) she likes hers scrambled just this of that setting. I guess you would call it medium.

                                                                                                                                      1 Reply
                                                                                                                                      1. re: PotatoHouse

                                                                                                                                        Can't remember if I mentioned this here but I take mine out just a smidge before Bob's. On a warm plate and for only a very brief time, it stays fine. Actually the same with overeasy. He doesn't like his quite as "easy" as I do.

                                                                                                                                      2. whisked a bit with a fork and a dash of cream, then straight into the double boiler, pinch of salt, fresh cracked pepper...

                                                                                                                                        but a wrecked egg sounds really really good. i will try to replicate this.