Scrambled Eggs?

I scramble the eggs in a bowl adding whatever ingredients I want, usually american cheese. If I'm adding onions and peppers I fry them up first and then add the eggs to the pan. I keep an eye on them mixing them with a fork often, I like my scrambled eggs moist, never dry and you have to keep mixing it cause they do cook fast.

Originally Posted by libby74

I learned from Martha Stewart to use water instead of milk to keep the eggs lighter and fluffier.

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That's what the Greek chef told me as well and I stopped using milk or cream and just use water now. Years ago, my roommate's boyfriend would always ask me to make his eggs for him which rather annoyed my roommate.

I beleive you about the water making them lighter, but I just can't bear the thought of giving up cream!

Originally Posted by pushylady

I beleive you about the water making them lighter, but I just can't bear the thought of giving up cream!

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I know eh? Wouldn't water...water them down?

I mix up the eggs with some milk, salt, pepper and cheese and then pour it all in the pan and cook em!

I scramble them before I cook them. My husband has scrambled them in the pan before though. I like them mixed with milk, then salted afterward and some picante sauce on top. Yum!!

We eat eggs for breakfast every morning and scrambled is our method of choice

My favourite way is to give them a quick scramble, cover them with shredded cheddar, and cook it all up until the cheddar has that nice crisp to it (I adore burnt cheese)

My boyfriend thinks this is disgusting, so what I usually do is whip them up with a whisk in a bowl (until they're about double their original size), add a dash of milk and wisk a bit more - add any spices and then pour into a non-stick pan (I dont use butter or any nonstick spray), add the cheese or any veggies (spinach and peppers are very good!) or exras (bacon bits) and then cook then while constantly scraping them from the bottom of the pan with the spatula. They are always perfectly cooked, nice and moist and fluffy

I mix them in a bowl, add a little salt and about 1T milk per egg (guestimated), and then scramble them a bit more. Then pour them into the pan than been heated with a little butter. I don't eat them, but DH loves them, so I must be doing okay.

If you want really really fluffy eggs, add a bit of baking powder to them when you whip them up. I dont do this with omlets though, makes them too fluffy to fold over without breaking, tastes good, but looks bad, makes for a really poofy fritatta though, if that is what you like, and for a pepper and egg sammich, it is the best! I never put salt directly into the eggs when I mix them, it makes them a bit tough to my mind, I am very picky and weird when it comes to eggs. I also have to take off that hanging nasty thing on the yolk when making scrambles. Boiled or fried, (though fried eggs are a whole 'nother story for pickyness with me) I eat it no problem, scrambles, oh heck no, white embryo bits in the mix, eeew! This from eating, for years, my Mom's, bless her heart and rest her soul,(died of cancer many years ago) a very good cook and taught me all I know, scrambled eggs. Just yuck, undercooked and white chunky scrambled eggs. Blech. Sorry Mom, don't haunt me.
An aside about my Step Mom, a person with who our personalities just clash and we do not get along. I was visiting for the holidays and she made a big huge breakfast bake involving two dozen eggs among other things that was one of the most yummy things I have ever eaten. She took the time to take all the white freaky hanging things off the yolks because I had mentioned they put me off of scrambled eggs in a conversation that had nothing to do with her cooking breakfast. Points for her for doing that, it's not easy to get those suckers off!

After reading through this thread, I decided to make scrambled eggs for dinner.

I just crack the eggs in the pan and stir them up with the spatula. Typically, the only thing I add is one slice of cheese. I cook them at a really low temperature and stir continuously, so almost nothing gets wasted by sticking to the pan. I add a pinch of salt and some pepper after the eggs are on my plate.

Originally Posted by Grogs

After reading through this thread, I decided to make scrambled eggs for dinner.

I just crack the eggs in the pan and stir them up with the spatula. Typically, the only thing I add is one slice of cheese. I cook them at a really low temperature and stir continuously, so almost nothing gets wasted by sticking to the pan. I add a pinch of salt and some pepper after the eggs are on my plate.

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That sounds like slow-cooked scrambled eggs. Has anyone else ever made those? I have tried it a couple of times, and the eggs turn out very creamy and rich-tasting, delicious over toast. Those of us who prefer eggs on the "harder" side might not like them, though.

It depends on how quick i want them

I tend to melt some butter in a pan while thats melting i crack the eggs into a jug add a splash of milk and beat them then add it to the pan and just keep stirring and if i want to treat myself ill drop some smoked salmon in them - then try to keep the cats off me

but if i want them really quickly i crack the eggs into the glass jug add a splash of milk beat them, high power for a minute in the microwave but at 15seconds to go open the microwave stir them up a bit then start microwave again and hey presto scrambled eggs

straight onto a slice of toast and ketchup on them

now guess what im having for breakfast

I can't eat plain eggs. So what I do when i am desperate for food and there's not very much foodwise except for eggs, and if there happens to be bread and cheddar or a wedge of parmesan, I make a screwed up egg in the hole. I take two eggs, scramble them in a bowl, add pepper (lots of it!) and milk, no salt though since cheese is loaded with it. Then I take a few slices of bread (I prefer multigrain but anything will do), rip them up into little peices, grate as much cheese as is humanely possible, then dump the egg and everything into a frying pan all buttered and hot (has to be real butter!). I then scramble it all. I'm paranoid about uncooked eggs, so I let the mixture brown for awhile. If there are veggies around, I will add them. It only takes a few minutes to cook and it looks rather disgusting since the bread gets all mushed, but it's delicious and very, VERY filling.