Scrambled Eggs?

Ok, seems like a perfectly simple subject, right? Mind you, I'm talking just plain, simple scrambled eggs, not omlettes or anything else.......I was raised to scramble them with a bit of salt and pepper, and use milk to "raise" them a bit. Charlie's mom cracked them into the pan, added salt and pepper and scrambled them in the pan just as they started cooking. How do you guys do them? And yes, I wonder about the strangest things, lol!!!

I scramble them before cooking (with or without milk), then mix the eggs with some cheese and salt and pepper as I cook them.

Scramble them in the bowl with a bit of milk, salt & pepper & then pour in the pan!

An old Greek cook one time taught me how to make a perfect light and airy omelet and I use his same secret to make fluffy scrambled eggs. I beat the eggs with a fork and add about 1 tbsp. of water instead of milk then add them to a hot pan with melted butter. As they cook on the bottom, I keep tilting the pan and lifting the cooked part and allow the uncooked part to run down into the pan. You can then mix them up a bit. It makes them really light and fluffy.

Depends on my mood and if there's milk in the house. If I don't mind dirtying another bowl, I'll add milk - it stretches your eggs a bit and makes it fluffier. If I'm in a hurry, they go right in the pan.

Don't forget the cheese!!!

HA!HA!

My dad makes them with feta cheese that has been crushed into crumbs and beaten together with the eggs..though I don't like scrambled eggs that much, I think it's the high saturation of protein combined with the sulfuric smell that I just can't handle.

AHHHH, scramblies.

I melt a tablespoon or so of butter till bubbling in a skillet over medium heat; beat the eggs up without any milk or water, add a little salt and freshly ground pepper and add to the hot fat immediately. I leave them for a moment, while I rinse the bowl I used, then toss them gently to keep the eggs circulating and forming lovely soft mounds. And most important, I think, I remove them from the heat while they are still ever so slightly moist, so that they don't overcook on the way to the plate.

I read somewhere that adding a tablespoon of cold cream at this point was a fine way of stopping the cooking, and did that for a while, until the day when a friend was staying over. He's lactose intolerant, so I watch the dairy when he's around, and left the cream out. The eggs were as lovely as ever, so I don't bother with the cream anymore.

ETA: That, of course, is the basic scramblie. Cheese, onions, ham, tomato -- all wonderful additions, depending on mood.

I also use water instead of milk and fry them in butter. Sometimes I add a bit of cheese and a dash of Texas Pete or Frank's Red Hot.

You can use a little water AND milk for fluffy light scrambled eggs. It is also important to NOT overcook them.

I do a teeny bit of water, a little milk pinch of salt, Aleppo pepper, grated parmesan cheese and onion powder for myself.

Originally Posted by KittenKrazy

I was raised to scramble them with a bit of salt and pepper, and use milk to "raise" them a bit.

Click to expand...

I don't eat eggs, but that's how I was taught to make them, also adding a bit of fresh parsley.

I was taught to just scramble them in the pan, and add salt/pepper after they are done cooking.

I did get a good tip from a tv show though. To get REALLY fluffy eggs, fuse a chop stick to scramble the eggs as they cook. I haven't tried it because I don't really eat scrambled eggs much, but the tv show had a guy doing this, and the eggs did turn out really light and fluffy.

I only like egg whites, so I take a spoon and take out the yolks from each egg. (I then set them aside and use those later to scramble some plain eggs for my dog! Hagan loves the occasional treat, and it's great for his coat!)

I take egg whites and put them in a little mixing bowl and add a pinch of honey, a pinch of lactose free fat free milk, tiny bit of parsley, a little butter, sea salt, black peppercorn, a pinch of garlic powder & chili powder and mix it all together. Then I scramble them! They're sooo yummy!

I add eggs to a bowl, add all of my spices, add a bit of water to them to help break them up, then scramble them up well with a whisk. Then pour them into a well oiled pan sprayed with PAM. I cook over medium and when I see the bottoms of the eggs are cooked, I push them out of the way and tip the pan to fill the spaces with uncooked egg.

Some of the types of spices that I have used (not all at once of course):

salt, pepper, garlic powder, onion powder, citrus pepper, thyme, curry, paprika, white pepper, chili powder, dill weed, oregano, basil...the list is endless.

If I'm adding something like chopped onion or peppers, I stir those into the raw mixture just before I pour into the hot pan.

Originally Posted by Yosemite

An old Greek cook one time taught me how to make a perfect light and airy omelet and I use his same secret to make fluffy scrambled eggs. I beat the eggs with a fork and add about 1 tbsp. of water instead of milk then add them to a hot pan with melted butter. As they cook on the bottom, I keep tilting the pan and lifting the cooked part and allow the uncooked part to run down into the pan. You can then mix them up a bit. It makes them really light and fluffy.

Click to expand...

That's how I do it too, except I use milk instead of water.

I actually like mine a bit singed, not burnt but browned and crisp on one side, after they are fluffy and done I leave them in the pan an extra minute to get that bit of crispness.

No salt or pepper.

Scramble them up with some salt and heavy whipping cream (YUM! I'm a carb-watcher, so the heavy whipping cream is preferable over milk, since it has less carbs), and I top them with some sharp cheddar when they are done.

If I'm feeling pretty hungry, I'll make some low carb toast, butter it up, and have a scrambled egg sandwhich.

Mix the eggs in a bowl with some milk toss them in a pan with melted butter and away we go. The finishing touch is some good deli sliced american cheese. I dont eat scrambled eggs though I make them for BF with some bacon and toast!!! A rare breakfast treat for him but it happens sometimes.

over two pages already. Clearly this is a topic close to many people's hearts!

I beat mine in a bowl with either milk, or preferably cream and then cook them in a little bit of butter over a low heat, stirring constantly. I like to add parsley and cheese to mine.

Scrambled is one of the least ways I like my eggs, but when I fix them for Mom I fix them with salt, pepper and two tablespoons of water and stir them in the bowl AND in the pan.

I learned from Martha Stewart to use water instead of milk to keep the eggs lighter and fluffier. I scramble the eggs, water, s&p in a bowl before I put them in the pan.
My Mom used the "crack the eggs in pan and scramble them with no milk or water" method. I always hated my Mom's eggs and refused to eat them.