Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Three ways to get your perfect scrambled eggs -- whatever your version of perfection may be.
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Scrambled eggs and toast: sounds like an ascetic breakfast, lunch, or dinner. Sounds plain. Sounds boring. Sounds like something you'd eat in a dark kitchen, alone, standing up, quickly and efficiently with a tiny frown. And, if you're one of those people that's suffered from rubbery-egg, burnt-egg, or dry-and-crumbly-egg syndrome, it sounds simply unappealing.
But scrambled eggs, when done right, can one of the most glorious, indulgent, and straight-up sexy meals of all time. You could make them for breakfast, lunch, and dinner, each in a different pan, each with a different technique -- and all would be, in their own creamy, runny, fluffy way, perfect.
Grab some eggs, some butter, and your favorite pan. Let's make scrambled eggs and toast something worth eating, all week long.
The Low and Slow Method
Yields: Creamy, rich, custard-y eggs with tiny curds.
How to do it: Break your eggs into a bowl, and whisk with 2 tablespoons of cream (or more!). Heat your non-stick or ceramic pan over low heat; melt a tablespoon of butter. Pour your eggs into the pan, and stir constantly with a wooden spoon. You want the eggs to cook slowly, so if they start sticking, turn your heat even lower. Stir, stir, stir, until the eggs look like pudding and your curds are all tiny and it looks like scrambled-egg soup in the best possible way. Take off the heat just before they look done. Season with salt.
Note: These can also be made with a saucepan and a whisk, à la Jean-Georges Vongerichten.
Why we love it: Few things feel as luxurious as these rich, silky eggs; eating them out of a bowl with a spoon, wearing pajamas and fluffy socks, is one of life's greatest pleasures. If you're feeling even more indulgent, use crème fraîche -- or top the whole thing with caviar.
The Rogue Method (à la Saltie in Brooklyn)
Yields: Perfectly-cooked whites and runny yolks -- all scrambled together.
How to do it: Get an enamel or nonstick pan on the stove. Put in around a tablespoon of butter, and let it melt over medium-low heat. Crack an egg into a bowl -- leaving it whole! -- and slide it into your pan. Repeat with as many eggs as you'd like. Once your eggs are in there, carefully scramble the whites until they are cooked -- leaving your yolks intact. Once the whites are cooked, take the pan off the heat, crack the yolks, and mix it all together in the pan. Season with salt and pepper.
Why we love it: With this method, you get the best of the scrambled-egg and fried-egg worlds: fluffy, perfectly-cooked whites, and rich, runny yolks. Serve it with toast to scoop up any leftover yolk.
The Classic Method
Yields: Soft, fluffy eggs with big curds.
How to do it: Crack your eggs into a bowl, and whisk. Season with salt and pepper. Melt 2 tablespoons of butter on medium heat. Pour your eggs in, and let them stand for a few seconds. Then, start nudging: nudge your eggs towards the center, wait a few seconds, then nudge again. Do this until you have big, fluffy curds in the center of your pan. Take the eggs off the heat when the curds are set but still a little runny; they'll continue to cook on the way from the pan to your plate.
Why we love it: These are your no-fuss scrambled eggs: the ones you could make every morning for breakfast and live a very happy life. We make these when we don't have twenty minutes to spend stirring over the stove.
How do you make your scrambled eggs? Let us know in the comments!
Written by: Brette Warshaw
Popular on Food52
142 Comments
j7n
May 10, 2021
I use the classic and quick method, high heat, a lot of lard or clarified butter, premix the ingredients with a hand mixer, and stir fluffed up sides towards the center. Eggs don't have much taste of their own, so I add a small very finely diced onion (30-40g on 400g of eggs) or some green onion tops. I spread pepper from a mill onto the pan after every stir to distribute it better. Any eggs are ok for me, so I choose the simplest method.
DragonFly
August 29, 2017
All the versions look wonderful! My husband makes the best scrambled eggs, he adds a little heavy cream and cooks the eggs at a really low heat, then adds sharp cheddar and chives. So yummy!
Paula W.
August 29, 2017
Note to Executive Iron Chef below:
You are the kind of chef that I pray does not prepare my food. What I love about this article is it presents three very different type of egg styles. It should be obvious (especially to you, if this is your JOB) that how eggs are prepared, is both varied and important to others. A satisfying breakfast sets the tone for the rest of the day. If you are yawning...you should find another career...just sayin.
You are the kind of chef that I pray does not prepare my food. What I love about this article is it presents three very different type of egg styles. It should be obvious (especially to you, if this is your JOB) that how eggs are prepared, is both varied and important to others. A satisfying breakfast sets the tone for the rest of the day. If you are yawning...you should find another career...just sayin.
Paula W.
August 29, 2017
"Whatever your version of perfection may be"...yes! I cannot stand my eggs the French Gordon Ramsey way, but I can see how some would prefer that. They just don't feel right in my mouth however, like porridge. I also don't care for what I might humorously consider the lazy method of adding the eggs all at once, then stirring directly in the pan, which I confess to have doing. It's a totally different flavor in the end. My family says I make the best scrambled eggs. I put a tablespoon of butter in a pan, turn it on high, and when it starts to melt, I turn down the heat and pour in the whisked (or blended) eggs, not disturbing them until the sides begin to cook. I take the eggs off the side, then start pulling toward the center. Eventually I flip and then slide out. My southern grandmother, who had chickens, taught me this method.
neilh
October 2, 2015
I'm another Gordon Ramsey fan. I've tried many methods and most make good eggs...these three all sound wonderful. Especially the last. But Chef Ramsey makes them a bit above the ordinary. Since I learned his technique, it's the only way I ever scramble eggs. Long and slow, cooked in butter, no whisking but mix/scramble as they cook, no milk or cream, and no seasonings till they're on your plate. Beautiful. Creamy, small curds and delicious.
Chef M.
June 17, 2015
The eggs here where cooked at too low a temperature. If the temp. is right the eggs will not stick as long as there is sufficient BUTTER in the pan at the right temp. which is just before turning brown at medium heat, then add your eggs and wit until a skin forms before putting a spatula under and lifting to let more liquid egg underneath and so on. You can control the exact texture you want, Manga!
MissMelinda
June 14, 2015
Just tried this way and I'll just keep making them the way I have always have been. NOT this way.
Curtina W.
June 10, 2015
Low heat and slowly cooked, soft scrambled with a touch of butter and chunks of sharp cheddar cheese. I like chunks as oppose to grated because I love cheese and it melts yet separates. And If I'm in a fancy egg mood, I like to chop up avocado, red pepper also for color. I don't usually add seasoning until I'm ready to eat it, if I add salt it's just a dash while cooking. Then I like to churn fresh coarse black pepper and I'm ready to go.
pat R.
June 10, 2015
30-45 seconds in a microwave with some water and pepper to taste,. super FLUFFY,.............. NUKED is the FASTEST way to make SUPER scrambled eggs.
velvetsilverrose
June 10, 2015
I don't like loads of butter or oil in my food. 15 minutes for scrambled eggs? No wonder some scrambled eggs come out over done or rubbery. My recipe takes maybe two minutes all through. Heat a non-stick pan over medium heat. While the pan is heating; crack 3 eggs in a bowl, add a dollop of milk maybe a tablespoon, season to taste, and then whip the eggs and milk only until combined. I usually don't season my eggs because I like the true egg taste and seasoning and butter masks the taste. Pour the eggs into the pan and stir to keep from burning or sticking on the bottom of the pan. When the eggs turn a pretty spring yellow, not long, then put eggs on a plate and you are ready to eat.
Executive I.
June 9, 2015
Yes, yes, yes. Everyone has to give their own version of what they do. Yawn. Scrambled eggs----anyone can do it. Not worthy of an article or discussion.
Ernie M.
April 6, 2015
I have to disagree with the sequence for making perfect scrambled eggs. We got this family recipe from an old lady at a Bed & Breakfast place in the north of Scotland about 50 years ago and have been making it since.
Make the eggs as described but omit the cream and add salt & freshly ground pepper before cooking. Follow the instructions until the eggs reach the consistency (soft and runny) you like, take off the heat and quickly add the cream and stir in. The addition of the cream at this stage lowers the temperature to stop the eggs cooking so that the eggs are still perfect when you get them to the table.
Make the eggs as described but omit the cream and add salt & freshly ground pepper before cooking. Follow the instructions until the eggs reach the consistency (soft and runny) you like, take off the heat and quickly add the cream and stir in. The addition of the cream at this stage lowers the temperature to stop the eggs cooking so that the eggs are still perfect when you get them to the table.
Teresa A.
March 26, 2015
I love that we are talking scrambled eggs..giggles with glee..so comforting! I stopped order these out because i sound like a crazy woman ordering and always sending them back. Scrambles soft not runny not omelet style please but small curds. hmm i always get this thing that looks like an omelet thrown into a blender so i do basted but at home it simple butter into the pan whisked till fluffy before going in low temp constant moving into center and turning off pan before finished. Then of course more butter some cheese and avocado for perfection. Yummy!
Coyoty W.
March 21, 2015
Well-shaken buttermilk, to make it homogenized and airy, makes very tasty and fluffy scrambled eggs.
Kara M.
March 18, 2015
I crack the eggs into a bowl and whisk with a Tabasco sauce (to taste) and heavy cream. Melt about 2 pats of butter over medium heat, add the eggs when the butter is melted. Cook the eggs for about a minute, then tilt the pan, moving the eggs from side to side until they are almost done, then carefully fold over. Salt and pepper. Voila!
Keith W.
March 10, 2015
I've modified my procedure.
Crack three eggs into a bowl, gently.
Use a slotted spoon to scoop out the yolks. Much quicker than the shell OR fingers and less messy.
Cook the whites in ghee until the moisture is gone.
add the yolks to the whites and stir. Do not cook further. white pepper and salt. Done
Crack three eggs into a bowl, gently.
Use a slotted spoon to scoop out the yolks. Much quicker than the shell OR fingers and less messy.
Cook the whites in ghee until the moisture is gone.
add the yolks to the whites and stir. Do not cook further. white pepper and salt. Done
gary
March 9, 2015
3 eggs and 1 xtra egg yolk,salt pepper. Add milk,cream.or half and half. Mix well pour in a warm pan that has melted butter. Let sit a minute,then move around the pan a bit,turn over w/spatula and take off heat before fully cooked. Easy peasy-why do we have to make a major production out of something so simple and easy?
greenchilemaven
March 1, 2015
Plz excuse me for hogging the stage, but I must not forget to add that the perfect egg for me is topped off with New Mexico hot green chile and a few small chewy rather than crispy squares of cooked bacon that are combined evenly with the egg and then placed down the middle of a hot and freshly made flour tortilla which is then wrapped very much like an egg roll wrapper and then placed into foil and wrapped again and kept warm by preferably steam until time for serving. This of course is known as a Scrambled Egg, Green Chile-Bacon Breakfast Burrito which I always picked up for brunch at a reduced rate from the breakfast burrito man who served from his cart every morning until about 11:30 where I went for my Bachelor's Degree at University of New Mexico in Albuquerque, NM. Oh my gosh were his ever the best and I've tried a few others over the twenty years I spent living in the Land of Enchantment. Thanks for listening.
greenchilemaven
March 1, 2015
By the way I cook mine just the same way as the third method in the article and have for many years now been cooking 2 eggs just this same way using a tiny spatula in a tiny non-stick pan made just for cooking eggs in. I had been cooking the third method for many years for two and when it became just me and me alone to cook for I acquired this tiny egg pan and found I could still use my same method achieving the same or even better results. I swear exactly the same as the third way described in the article even down to the 2 T of butter.
greenchilemaven
March 1, 2015
Whell (pronounced breathy like the word whew only it's wh-ell, got it) Whell, Kenneth, that sounds divine. I know already that I'm thrilled with your method. Did you learn that from someone or did you come up with it all on your own. Can't wait to try it your style. Surely sounds stunning to this scrambled eggs lover.
Kenneth
February 22, 2015
I like to separate the white and yolks, beating the whites until almost forming peaks, break the yolks then gently fold in to the whites. A non stick skillet bacon fat or butter. As they cook gently fold and lift the edge tilting the skillet to allow the uncooked egg to meet the skillet. Add fresh cracked pepper and salt. Remove from the heat when all the loose eggs have stopped moving and fold over toast, English muffin or on pancakes.
William
February 16, 2015
I like to whisk the eggs very vigorously, using an egg whisk or two forks (whichever is handy), whisking in the same direction until bubbles start forming. Then I cook on low, stirring almost constantly. I like to spice it and add fresh cilantro and some cream cheese - sounds weird but very tasty! I like the look of that second method, will have to give it a try!
Ruben M.
February 16, 2015
I use the slow and low method and besides the cream, I add a big dollop of ricotta......yummmm!
Jim P.
February 10, 2015
I wouldn't go so far as to say "perfect". Very good scrambled eggs would suffice. I personally use Chef Ramsey's method and am quite content to stick with it. Perfection is in the eye of the beholder.
ba
January 25, 2015
ba30
I scramble my eggs the same as the article. However, I do add cheese and sautéed onions.
I scramble my eggs the same as the article. However, I do add cheese and sautéed onions.
Jennifer
January 12, 2015
We had the best scrambled eggs at the Waldorf Astoria in London. I would love to know the method used there. Guessing cream and slow cooked, but have not been able to duplicate.
ward D.
January 8, 2015
Don't be afraid to add a dab (Or dob, glob) of room temperature butter during the cooking process. Sooo rich and shiny for presentation.
supersnoop
January 5, 2015
Ms. Adude-- this message is for you...you acted like those 3 recipes you trashed were something not edible, when in reality, they all sounded great...FYI--ANYONE who uses the OREO cookie package (in a yellow bag-what the hell is that??) indicating that this processed cookie is a fave of yours, INDICATES that you are NOT any ttpe of foodie and proves you know NOTHING about cooking--maybe a dinner of spaghettios and hotdogs is more your style...
Kasey C.
January 1, 2015
Four eggs... tiny pinch of salt... loads of pepper... about a tablespoon or so of hot-as-it-gets water straight from the tap. Whisk the eggs with S&P, then whisk in the water to 'temper' them a bit. Nonstick skillet, smidge of butter, low-low heat - and whisk 'em now and then to make them curd-y. Doesn't get any better than that.
greenchilemaven
March 1, 2015
To: Earnestine Butler
Your method intrigues me because it sounds to me very Southern and I am wondering if you are perhaps using a cast iron skillet as your frying pan? My Mother used cast iron, but the pinch of baking powder is the part that I must try. Lemme know so's I can try it in your same kind of pan or skillet, please.
Your method intrigues me because it sounds to me very Southern and I am wondering if you are perhaps using a cast iron skillet as your frying pan? My Mother used cast iron, but the pinch of baking powder is the part that I must try. Lemme know so's I can try it in your same kind of pan or skillet, please.
Earnestine B.
November 29, 2014
Earnestine Butler. Add in a mixing bowl (3) eggs whisk,then add 3 tablespoon of sweet milk,a pinch of baking power,salt and pepper.whisk again for 2 second preheat frying pan cook at med heat 3-4 minutes or until fluffy
Lexi R.
November 23, 2014
You don't need butter for great slow-cooked eggs. This method leaves them naturally creamy! Just eggs, white pepper and a bit of salt, cooked slowly and stir constantly until they are almost cooked, then remove from heat to control the last moment consistency / size of curd.
Serve with over roasted tomatoes and use your butter "allowance" for smothering sourdough toast!
Serve with over roasted tomatoes and use your butter "allowance" for smothering sourdough toast!
emily
November 23, 2014
Tablespoon per egg of condensed cream of mushroom soup, beaten with the eggs. Pour into a pan greased with butter or bacon fat. Cook low and slow. My kids won't eat eggs any other way.
Rebekkah
November 26, 2014
What kind of a pan do you pour the eggs into? Are you baking them? Are you frying them?
Petchef
November 15, 2014
Let's face it I am lazy.........but for GREAT scrambled eggs in the morning I simply crack three to four eggs into a glass bowl then......I squeeze in the juice of half a Navel Orange (using hands to achieve this) beat quickly with a fork and into a non-stick pan with a small amount (1 table spoon, your preference!!)of ready melted butter ........stir with a flat bladed wooden spoon. Cut heat and serve. Only then add pepper and salt to your taste.
Maloupa
November 12, 2014
My husband makes me the best scrambled eggs using a touch of avocado oil in a non stick pan, chops sun dried tomatoes and mushrooms and scallions, fresh picked cilantro and basal leaves chopped tiny and slowly cooks on low heat , once everything looks cook and smells deliciosa he scrambles the eggs in the pan.
arbeenyc
November 10, 2014
I'm still going to go with the classic method described above, except that I like to cook mine in a double boiler to prevent them from cooking too quickly. There is no need to add liquid. If you're in the mood, yes, you can add some grated cheese (gruyere especially).
Patricia M.
November 10, 2014
The BEST eggs are made this way. Crack your eggs in a small dish. Let sit to room temperature. Use BACON GREASE (if you are cooking bacon along with the eggs, let the eggs sit out while cooking bacon, reserve grease). Using a fork, stir in LOTS of black, ground pepper and plenty of salt. DO NOT ADD MILK, WATER OR ANY LIQUID! Take the bacon grease and use the appropriate amount and heat, not too hot. Add eggs. When the bottom starts to cook start mixing them around. You can probably remove the pan from the heat at this point to finish. You do NOT want to overcook them or under cook. This is where it gets tricky. You want them to look "glossy", but not runny or "dry" if that makes any sense.
kesha
October 27, 2014
My nickname in the family is "Egg Connoisseur", lol. I have been making them since I was 10. Lately, I have really appreciated vegetable oil (I use canola) instead of butter. It really helps keep the egg together better in my opinion. I love the versions listed. I also do a "Country Scramble" which is essentially a modified Rogue. I crack 2-3 eggs in a hot prepped skillet. I let the eggs cook a little and then take a spatula and break them up a little. The eggs turn out rustic and ready for toast or english muffin. Yum.
Lisa G.
October 27, 2014
My secret to scrambled eggs that always elicits compliments is sort of a combination of the "low and slow" and the "classic" methods.
I first break eggs into a bowl. Using an electric mixer, I whip them into uniform consistency. I then add milk, one tablespoon per egg, salt, and pepper and whip everything into uniform consistency. I melt a tablespoon or so of butter in a frying pan kept at somewhere between medium low and medium heat. Once the butter has melted, I add the egg mixture and cook until the eggs are solid masses. I stir between 4 and 15 times per minute, mostly tossing about chunks of egg mass. When there is no liquid egg in the pan, I know I'm done. The process takes about 10 to 15 minutes.
With said process, I always wind up with very fluffy, slightly moist eggs with a texture between a custard and a meringue.
I first break eggs into a bowl. Using an electric mixer, I whip them into uniform consistency. I then add milk, one tablespoon per egg, salt, and pepper and whip everything into uniform consistency. I melt a tablespoon or so of butter in a frying pan kept at somewhere between medium low and medium heat. Once the butter has melted, I add the egg mixture and cook until the eggs are solid masses. I stir between 4 and 15 times per minute, mostly tossing about chunks of egg mass. When there is no liquid egg in the pan, I know I'm done. The process takes about 10 to 15 minutes.
With said process, I always wind up with very fluffy, slightly moist eggs with a texture between a custard and a meringue.
Keith W.
October 11, 2014
Isn't this about scrambled eggs? The key here is SCRAMBLED EGGS. The simplicity, the basic skills of a cook, and the egg.
Few commentors are getting to the crux of the issue.
Eggs.
This is about scrambled eggs. The techniques involved to create the perfect scrambled egg.
Let's get Zen, folks.
The only things you have are a few eggs, salt, pepper, and a plethora of tools.
This isn't about adding Cool-Whip, asparagus, vodka, cheese, or the proverbial kitchen sink.
No.
It's about the egg.
Everyone knows you can add this or that, but what about the TECHNIQUE?
Balloon whisk, fork, electric drink mixer (such as Waffle House), or no mixing at all. Olive oil, canola, butter, margarine, or spray to prevent sticking.
Baked, sautéed, or microwaved?
Everyone is talking about add-ins.
What about the simplicity of what the thread is talking about.
Scrambled eggs.
Few commentors are getting to the crux of the issue.
Eggs.
This is about scrambled eggs. The techniques involved to create the perfect scrambled egg.
Let's get Zen, folks.
The only things you have are a few eggs, salt, pepper, and a plethora of tools.
This isn't about adding Cool-Whip, asparagus, vodka, cheese, or the proverbial kitchen sink.
No.
It's about the egg.
Everyone knows you can add this or that, but what about the TECHNIQUE?
Balloon whisk, fork, electric drink mixer (such as Waffle House), or no mixing at all. Olive oil, canola, butter, margarine, or spray to prevent sticking.
Baked, sautéed, or microwaved?
Everyone is talking about add-ins.
What about the simplicity of what the thread is talking about.
Scrambled eggs.
Jenny
October 11, 2014
Oh and add some bisquick to your egg base and throw in pie shell for quiche..also regular old Mrs. Dash ...surprisingly gives eggs an awesome flavor!
Jenny
October 11, 2014
OMG...none of you know how to cook..eggs mixed with milk ,salt,pepper.. Whisked with a fork in a bowl,...melt butter in skillet ...add eggs...cook to your preferred texture...I like mine well done no it runny in any way..this ius a base..add whatever you like..you can add garlic powder for kick or onion powder..Ad in some cubed hash browns...some veggies...spread cheese on top and remove from heat..Cover to melt cheese if that's your cup if tea..another thing you can do is line 13×9 pan with some cooking spray and a layer of Italian bread,Texas toast or whatever...pour eggs over..with whatever mix ins you like...broccoli ,cheddar..etc..bake in oven 350..til fork comes out clean/..YUMm!!!
cjbollinger
October 11, 2014
yikes. sounds like eating at a greasy spoon. Diner breakfast - not in my house.
Heeelp
October 14, 2014
I have not read a more pretentious comment in a very long time. If you are so proper why do you think it is mannerly to make rude comments towards someone else's suggestions. If you don't like it then don't make it in your house. Don't opt for being a douche nozzle.
Michelle P.
October 8, 2014
Instead of regular milk I use buttermilk and whisk the eggs, buttermilk and salt together. Heat real, salted butter in a pan to bubbling then add egg mixture. Medium heat stirring to make large curds. When it's almost done I add precooked bits of bacon and some shredded Colby Jack cheese.
Justine A.
October 7, 2014
all 3 of those look gross. i use a narrow but tall no stick pot, and a spatula and butter, over med-high heat, i cook it fast, and remove from heat when needed. and stop cooking before the egg changes from skin like to rubber. and always, never brown and never WET. EEK. but never dry.
Keith W.
September 25, 2014
Rogue method. Modified.
Separate yolks and whites.
Cook whites, stirring until the water has evaporated.
Remove from heat.
Add yolks, stir.
Place back on heat and stir until the yolks become slightly thick.
The benefit is that the yolks taste nothing like the whites. Leaving them separate creates a taste which must e experienced to appreciate.
Separate yolks and whites.
Cook whites, stirring until the water has evaporated.
Remove from heat.
Add yolks, stir.
Place back on heat and stir until the yolks become slightly thick.
The benefit is that the yolks taste nothing like the whites. Leaving them separate creates a taste which must e experienced to appreciate.
Etact
September 23, 2014
Without question the best method to scrambled eggs is low and slow. Any serious home cook or professional chef knows that. High heat breaks down the egg proteins which renders the eggs tougher even if cooked in a short time period. It's science of the egg.
RL
September 16, 2014
I use water that has dissolved chicken bouillion. Tastes divine. Add scallions. My kids always loved it.
Sophia A.
September 14, 2014
i scramble my eggs ina bowl, adding milk and shredded cheese. melt some butter, get it nice and hot, add my eggs. they stay creamy, and yummy!
Qdmac
September 10, 2014
Low and Slow method - no way!
Best scrambled eggs are High and Fast (30 secs) should be done in a non-stick frying pan with a wide spatula to mix. No cream, just eggs and a small about of 2%, but may also throw in some Parmesan at the last few seconds. These are real fluffy and a famIly favorite!
Best scrambled eggs are High and Fast (30 secs) should be done in a non-stick frying pan with a wide spatula to mix. No cream, just eggs and a small about of 2%, but may also throw in some Parmesan at the last few seconds. These are real fluffy and a famIly favorite!
Hernando
September 5, 2014
Hernando
In a very hot frying pan, melt one spoon of butter until burned, that is, until it becomes dark an quiet. This is the finest flavor you can get. Now add the scrambled eggs with a bit of pepper and nudge them when creamy slowly to the center. Try it.
In a very hot frying pan, melt one spoon of butter until burned, that is, until it becomes dark an quiet. This is the finest flavor you can get. Now add the scrambled eggs with a bit of pepper and nudge them when creamy slowly to the center. Try it.
F.D.R.
August 26, 2014
This article does it the hard way. I make great scrambled eggs in the microwave.
Smear the bottom & sides of a dish. Add your eggs and stir well. I like to top with 1/2 slice of American Cheese. For 4 eggs I nuke for 30 sec's. Remove & stir then nuke again for 25 sec's. Check for consistency, nuke more if you like. By the way I prefer to use 1 whole egg & 3 yolks, I can hear the health nuts groan.
Smear the bottom & sides of a dish. Add your eggs and stir well. I like to top with 1/2 slice of American Cheese. For 4 eggs I nuke for 30 sec's. Remove & stir then nuke again for 25 sec's. Check for consistency, nuke more if you like. By the way I prefer to use 1 whole egg & 3 yolks, I can hear the health nuts groan.
jerry M.
August 23, 2014
I have been adding Heavy whipping cream to my eggs before scrambling for a few years now.Makes them moist and fluffy.
Tammi
August 20, 2014
Interesting concept. But I use water, high heat, non-stick pan and the perfect pinch of pepper and salt. My eggs have never dissapointed.
Alexis E.
August 19, 2014
None of these look like scrambled eggs to me and far from anything i would ingest!!
Al
August 19, 2014
Hi Alexis Elizabeth, what a neat name. The way I fix my scrambled eggs is probably the same way you do. I went to a Chinese restaurant and seen these eggs with popcorn shrimp and diced scallions so I ode red it and was I ever surprised, absolutely great and what taste. Now I fix them for myself when I want a treat. I'll take 3 eggs crackup in the pan and start them like I would over easies, but then as they get to almost that point, I drop the scallions in along with the precooked shrimp and stir around. No milk, no nothing just the eggs, shrimp and scallions. Eat'um with chop sticks and you'll really get a great flavor and taste. I'm with you I don't need to mess around an complicate scrambled eggs.
Mark D.
August 17, 2014
Completely one sided opinion..3 or 4 eggs and 2 or 3 table spoons of WATER only.Milk products will toughiin the finished dish.Wisk eggs until foaming. Spray hot Med High pan lay in eggs and FOLD eggs with a silicon spatula. Remove when still soft just past runny.NO BROWNING...Eggs will continue cooking in its own steam....Trust me This is how it's done....soft and delicate
Neal
August 7, 2014
Just a pinch of baking powder will make them more fluffy. of course a slice of diet cheese makes them melt in your mouth delicious.
Maggie
August 6, 2014
If you use the "Low and Slow" method, even better than a wooden spoon is using a rubber spatula to stir the eggs; that way you don't have little drier bits left which the spoon couldn't reach.
Mary B.
August 3, 2014
I add a bit of cream cheese to the egg & milk mixture, then stir, stir, stif! They come out so soft and mellow. Season how you like; I use garlic salt and pepper
Melanie
August 2, 2014
I add a couple of slices of cheese when the eggs are still runny. The cheese melts slowly as the eggs cook. Makes a light, fluffy and tasty dish! My family loves them!
marty
August 1, 2014
I was taught to use water instead of milk as it makes it very fluffy. I like mine not runny at all.
Mark D.
August 17, 2014
Exactly my point...You hit the nail on the head....I've been telling people that for years...even when I was a breakfast cook years ago I was the only one to use that method when I made guests their scrambled eggs...the waitress staff always gave good comments that customers thought the eggs were wonderful
Patricia C.
July 26, 2014
James, you are not crazy at all. The super high heat, super fast, swirling technique is what Julia Child taught on one of her classic 1960's TV programs.
Mo
July 23, 2014
I use both the first with cream and the classic,never heard of the second one might try it.I add cheese to mine too sometimes which is nice.
Jeanne
July 19, 2014
I like to use the classic method. It makes huge, soft curds of eggs that are well cooked & not runny. BTW-The pan looks a lot like one I bought at Bed, Bath & Beyond. It is a ceramic coated non-stick by Aeternum & is a dream to use! Just remember not to use cooking sprays in it & always use wood or plastic utensils only. Also, don't plunge into washing water while hot; let it cool down first or the ceramic will crack! I think I paid about $25-$30 for an 8" pan. Prices go up according to size.
Jewels V.
June 28, 2014
A nice recipe from Russia: http://englishrussia.com/2012/12/13/unusual-omelette-for-breakfast/
Annie
May 19, 2014
I like to do something between low-and-slow and the classic variation! perfectly scrambled eggs..
DragonFly
April 29, 2014
Oh I'm trying this I just bought some organic fresh nutmeg, thanks for sharing!
Irenehope
April 29, 2014
Why must it always be salt and pepper? My soft scrambled eggs always get salt and nutmeg.
DragonFly
April 28, 2014
The creamy custard eggs are so good, I add a little grated old cheddar, just a little and some nice fresh chives!
james
March 23, 2014
This is going to sound crazy, but the best way to a fluffy egg is to cook it super high and super fast. Heat non stick pan on high for two minutes, add butter and then eggs, cook for 20 seconds while swirling it in a circular motion. and you are done!
Takura
March 5, 2014
I go the classic everytime will try the low and slow but I like big fluffy curds
Joycene
February 25, 2014
Heat the butter while mixing the eggs. I use about 2-3 teaspoons of whipped Philadelphia cream cheese in before cooking the egg, which should be stirred often. These eggs are creamy, fluffy and delicious. Even better if you have small bits of cream cheese that don't completely blend it. Also, you can sprinkle some dill weed into the eggs while mixing and top with a dollop of sour cream with this one.
Mary B.
August 3, 2014
I do the same thing! I'm not big on dill, tho. I sometimes sprinkle a bit of shredded sharp cheddar on top after you plate it.
Simone B.
February 20, 2014
I know this is anathema to cooks but I can 't BEAR any hint of runtiness in my scrambled eggs,so I cook them until they're practically burned. Sorry.
Blunu S.
January 28, 2014
The key is to use a double boiler to keep the temperature under control because eggs are extremely fragile and cooking them directly alters the taste into more of an omelette.
So beat the eggs well, add a little cream or butter (and any other treat like chives or very small amounts of truffle), stir them constantly and take them out when they are nice and still a bit runny.
The ultimate is to store the eggs for a few days in a sealed container with a truffle. The egg will absorb the truffle taste...
So beat the eggs well, add a little cream or butter (and any other treat like chives or very small amounts of truffle), stir them constantly and take them out when they are nice and still a bit runny.
The ultimate is to store the eggs for a few days in a sealed container with a truffle. The egg will absorb the truffle taste...
Tammy C.
January 21, 2014
I always just beat the eggs,add salt and pepper and scramble in butter.I don't over-scramble as I like my eggs just set,not dry and not runny. Add some ketchup and toast and yum!
Debbie
January 21, 2014
I can't stand runny eggs so when I go to a restaurant I tell them rubbery is fine. In fact, I don't mind if they squeal (the sound rubbery eggs make in the pan). However, ideally I'd just like them cooked thoroughly but not rubbery. What I've found works the best is I whisk the eggs and add salt and pepper (before or after in the pan is fine). I add shredded cheddar cheese and keep whisking until they're fluffy but done. You get your nice, fluffy eggs without them still being partially raw (Gross!).
prem K.
January 19, 2014
Ever tried a spicy scramble? Beat up four eggs in a bowl. Slice one or two green chillies, a pinch of golden yellow turmeric, one emerald green curry leaf chopped fine, a small pearly white onion diced .Add to the eggs. Beat briskly. Squeeze a luscious red cherry tomato into the bowl. A tablespoon of butter on the pan, heat well.Add the glorious mix, tone down heat and scramble the mixture till eggs are cooked. Remove and add a sprig of tender green cilantro on top.
arbeenyc
January 11, 2014
These are all fine. However, the way I learned - and the method I prefer - is to cook the beaten eggs in a double boiler with a generous amount of butter. No cream. Lightly salt and pepper the beaten eggs before cooking. This yields soft, creamy eggs. They need to be whisked or stirred all the time for they'll cook very quickly over the boiling water.
Michael C.
December 27, 2013
I used to always be an over-easy guy, but I am a convert of the low 'n slow method - such scrumptious velvety egg sauce on my (carb of choice)! My question: what pan is used in those pictures?? I haven't found a good alternative to Teflon, and that one looks a dream!
Robin
January 11, 2014
Michael, I don't know what pan this is but I absolutely adore my ceramic lined cookware. I have some made by Tramontina, and have also seen a nice set at Bed Bath and Beyond but can't remember the brand. I will never go back to Teflon. Just let it get warm before putting the food in it and use non metal utensils (I love Calphalon tools). Also, use butter or oil for cooking instead of sprays like Pam. I cook my eggs with just a small amount of milk or half-n-half in just a little butter using the third method listed here. Late in the cooking process, I add a little grated cheese. My husband loves to cook but says I make the best eggs he has ever had! You don't have to spend a lot of money to get just the basic saucepans and a couple sizes of skillets. Walmart even has some skillets, but I haven't tried them. Good luck!
JohnL
February 26, 2014
Scanpan makes a line of ceramic titanium non-stick cookware that you can use metal utensils with. It is wonderful to cook with. It can be subjected to searing temperatures (up to 500 degrees no problem). The downside is that the bigger pieces are HEAVY (the wok weighs a ton but heats up good & hot and has superb heat retention qualities), unfortunately Scanpan is some of the most expensive cookware on the market. But it is durable and has a lifetime warranty.
Luvtocook
December 7, 2013
Just made #3 method yesterday (yummy!) so was curious to see what the three methods were. Thanks for the variations. Eggs scrambled and a side of fruit bread is my very favorite breakfast although I don't have fluffy slippers. Maybe Santa will bring me some (which means I'll buy them myself). :)
angiemama
November 8, 2013
Just tried the Rogue method substituting olive oil for butter and they were the best eggs I have ever had.
LB
November 5, 2013
Could eat for breakfast every morning? Why just breakfast? I eat these things all day long! Oh, and try option #2 served over fresh sauteed sweet pepper and spinach. Yummm!!!
Mel
November 3, 2013
Am I the only one hesitant to eat a runny yolk? Can't you get Salmonella?
Indy6
January 1, 2014
Hi Mel. most cases are when raw egg is used in a food 'vehicle' like mayo or mousse that's then left sitting around letting bacteria grow. It's also a problem with eggs farmed in less than favourable conditions. Try finding a reliable source of free-range organic eggs from healthy farms.
YetAnotherDave
October 21, 2013
I prefer to crack the eggs over melted butter, leaving the yokes intact until the whites begin to solidify, then breaking the yokes and swirling them both together for a bi-colorful finish.
darrell W.
October 21, 2013
And while we are at it, here is how to make the perfect hard boiled egg (no boiling needed): http://tiptomato.com/?p=166
Charles
October 18, 2013
Seasoning with salt before cooking results in water separating from the egg, and thus a dry clump of egg with a pool of unappetizing water around the base). My method is pretty much the same as the third way, but I season with both salt and pepper at the end - never before.
Don
October 17, 2013
Crack the desired number of eggs into a glass bowl, dish, etc. Add a little seasoning, add milk/cream/butter as is your taste. Couple of slashes with a knife to break the yolks. Microwave for about 30/40 secs to get some heat in then couple more slashes with a knife & repeat in microwave, decreasing time by halves & stop when it's still quite 'wet'. The mix will continue to cook with the inherent heat so serve quickly. Less mess & just slashing the mixture gives a soft, chunky consistency.
Rinchen
October 17, 2013
I use the Gordon Ramsay method. Eggs are cracked into the pan and then combined removing the pan ftom the heat periodically. There is a video about it.'My mother used a double boiler and added milk.
fhp
October 17, 2013
All great methods. Love the rogue....so rouge.
I grew up on a farm with the classic ones but made with cream. My Mom was always adamant about the flame being not too high, a ridiculous amount of butter, and the gentlest stirring till just slightly underdone. "Let them stay a little wet." Boy, what a difference. Scrambled eggs and omelets are really the things I never order in a breakfast joint as I am always disappointed by the rubbery result.
I grew up on a farm with the classic ones but made with cream. My Mom was always adamant about the flame being not too high, a ridiculous amount of butter, and the gentlest stirring till just slightly underdone. "Let them stay a little wet." Boy, what a difference. Scrambled eggs and omelets are really the things I never order in a breakfast joint as I am always disappointed by the rubbery result.
Kukla
October 17, 2013
I like to scramble eggs with a rich homemade chicken stock, which makes them smoother and fluffier than with milk or cream. http://food52.com/recipes/11553
AntoniaJames
October 18, 2013
Whoa, Kukla, what a brilliant idea! I often save a tablespoon of pan juices from roasts, to use the next morning drizzled over omelets. I will definitely try your suggestion, using my own rich chicken stock (as in, I throw in a few pieces of ham while it's simmering) next time I make scrambled eggs. Thank you once again for sharing your seemingly endless wisdom with the community. ;o)
Kukla
October 18, 2013
Thank you AJ, but this brilliant idea belongs to Alexandre Dumas, best known as the author of “The Three Musketeers” and “The Count of Monte Cristo”. I read about scrambling eggs with chicken stock in his Cookbook “Le Grand Dictionnaire De Cuisine” which he, being a gourmet and a gourmand considered his real masterpiece and which I sometimes like to read just as a very interesting novel.
AntoniaJames
October 18, 2013
Thank you, Kukla. I had no idea that Dumas wrote that book. How interesting! It's now on my must-read list. ;o)
JohnL
February 26, 2014
I know Gordon Ramsay has many followers, but in my experience (using Bill Granger's recipe and technique), heavy cream makes the smoothest and most custardy wonderful scrambled eggs. They have long been considered the non-plus-ultra version of scrambled eggs by many foodies (I like 2-4 TB heavy cream per 2 large eggs, although he uses 1/3 cup in his book; but the version in the New York Times is too-too for my taste with 1/2 cup of heavy cream--these don't even taste like scrambled eggs anymore). But milk, for some reason I've had that curdle on me. Plain water (1TB per 2 large eggs) makes for light, very nice scrambled eggs. If I add salt just as I'm beating the eggs in the bowl and then scramble them immediately, I don't run into the problem of having them "break down" and separating into egg with a water puddle on the plate. There is more than one path to scrambled eggs that measure up to your own personal standard of "great".
QueenSashy
October 16, 2013
I am the rogue girl 100%. But I scramble the whites when they are 85% cooked.
ATG117
October 16, 2013
Am i the only person in the world who doesn't like runny scrambles eggs? Low and slow always looks utterly unappetizing to me. Crazy?
John A.
October 17, 2013
No not crazy. My wife doesnt like it running as it looks unappetizing to her. Everyone has their own flavor and taste about how food is prepared. Its wonderful knowing that not everyone is the same.
JohnL
February 26, 2014
I'm with you ATG117--the thought of eating scrambled eggs cooked low & slow to the texture of oatmeal makes my stomach churn. I like scrambled eggs softly/barely set with a little jiggle but no "run" and it takes a lot of practice to get the knack of getting them to turn out just right. On the other hand, fully set stiffened eggs smelling of sulfur are also a turn off.
walkie74
October 16, 2013
I am all about the Classic. I prefer to heat my pan while I beat the eggs, though. That way, when the eggs hit the pan, they immediately start to cook, and I can start pushing the curds around. I rarely have to deal with browning, and that's just the way I like it.
cucina D.
October 16, 2013
I have been cooking my eggs using the rogue
Method for years as we all prefer the runny yolks to dip our toast in. I do also love the low and slow, creamy version for an indulgent breakfast served with luxurious smoked salmon, capers and chives and toasted ciabatta bread
Method for years as we all prefer the runny yolks to dip our toast in. I do also love the low and slow, creamy version for an indulgent breakfast served with luxurious smoked salmon, capers and chives and toasted ciabatta bread
Basil G.
October 16, 2013
For the rogue, couldn't you just reserve the yolks until the end? Seems like that would make it easier to scramble the whites.
cjbollinger
October 16, 2013
I'm familiar with the 'classic' & the 'low and slow', but thanks for the 'Rouge'! Will try this AM....WITH our farm fresh chicken eggs - makes a helluva difference. x
Susana M.
October 16, 2013
Boa dica :)
Kiss, Susana
Nota: Ver o passatempo a decorrer no meu blog:
http://tertuliadasusy.blogspot.pt/2013/10/dia-um-na-cozinha-e-escolha-do.html
Kiss, Susana
Nota: Ver o passatempo a decorrer no meu blog:
http://tertuliadasusy.blogspot.pt/2013/10/dia-um-na-cozinha-e-escolha-do.html
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