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How Do You Scramble Eggs?

Hawkeye10 said:
~ Please tell me that there is some great story of how some Grandpa or somebody sat you down and taught you this.

A family secret maybe, passed down from generation to generation, the recipe for success, a pearl of wisdom for those few men who know what counts.
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Sorry, no secret but I have every intention of being that grandpa passing that particular pearl of wisdom on. :cool:
 
longview said:
I just crack the egg in the skillet add salt and pepper, and cook it till it's done. (no liquid)
I then put on butter and cut the butter in with a fork.
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Then how can you describe that as "scrambled"?
 
my best recipe, when i'm making eggs for others :

break eggs into a cup
add salt, yogurt margarine, and possibly turmeric, depending.
grease a non-stick pan with olive oil
cook on med to med high, stirring constantly with a spatula
serve when the eggs are fully cooked.
 
longview said:
I just crack the egg in the skillet add salt and pepper, and cook it till it's done. (no liquid)
I then put on butter and cut the butter in with a fork.
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That's me, because we don't care if they aren't perfectly mixed. Nice change of texture too.
 
rhinefire said:
I whisk the eggs for 30+ seconds to add fluffiness, then cook over a low-medium not to over cook them and use butter and a little more than I should to add flavor. The key to me is never scrape the dried egg from the skillet. I only serve what falls out of the skillet.
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I add milk and pepper.
I heat to 1 notch below true med-low heat.
I actually do scrape - often. No egg is allowed to stick to the edges of the pan long enough to burn. I scrape and scrape, piling the egg in the center, until the center egg begins to hold together and no longer runs. Then I flip and do the same.

Then dice it up a bit with the spatula and done.

It creates a thick, fluffy egg - no scrape. When I bought a Gotham Steel pan it made it possible to do without adding any oil.
 
Excon said:
Gordon Style. (English?)

​
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Umm - gross. Egg with a huge pad of butter? That defeats the whole purpose behind me wanting to cook them without any oil. i don't want unhealthy, heavy-fat eggs.

And his brand of pans (which he's using) are crap. They heat too quick and I've never been able to use them without burning anything. I use the pots, but never the pans. That's why he has to go on/off/on/off with the heat, because if he doesn't he'll burn the crap out of it.​
 
3 eggs in a bowl.
Add a little milk or 1/2 and 1/2.
Add 1 drop of Vanilla extract.
A little pepper.

Mix it up and cook in a pan with a little butter.
 
Lovebug said:
That's me, because we don't care if they aren't perfectly mixed. Nice change of texture too.
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When the kids were little, we were always in a hurry, they ate them quicker.
Years later, My son's Wife, is telling me she loves the way he scrambles eggs, and proceeds to describe cutting the butter in with a fork.
 
longview said:
When the kids were little, we were always in a hurry, they ate them quicker.
Years later, My son's Wife, is telling me she loves the way he scrambles eggs, and proceeds to describe cutting the butter in with a fork.
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Same effect but better comes from stirring some cream cheese into the eggs. Really good with green onions.
 
Aunt Spiker said:
~ i don't want unhealthy, heavy-fat eggs ~
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Your body needs fats, fat doesn't make you fat, it's the excess sugars in our diet that is unhealthy. Most of these Michelin star chefs cook with a ton of butter and you rarely see them being excessively fat.
 
Infinite Chaos said:
Your body needs fats, fat doesn't make you fat, it's the excess sugars in our diet that is unhealthy. Most of these Michelin star chefs cook with a ton of butter and you rarely see them being excessively fat.
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on point:

Are you avoiding fats in your daily diet? It may be time to stop -- that is, if your daily diet is Mediterranean.

A new paper confirms that a Mediterranean diet rich in "healthy" fats -- such as those found in olive oil, eggs, nuts and fatty fish -- might lower your risk of heart disease, breast cancer and type 2 diabetes.
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High-fat Mediterranean diet has more benefits, says study - CNN.com

Right now the US GOV says we should take 13% of our calories by fat, but it looks more and more to me like it really should be at least 30%, I have seen some arguments that it should be 40%.
 
Hawkeye10 said:
on point:


High-fat Mediterranean diet has more benefits, says study - CNN.com

Right now the US GOV says we should take 13% of our calories by fat, but it looks more and more to me like it really should be at least 30%, I have seen some arguments that it should be 40%.
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Amazing how science has changed hasn't it? 30 years ago we were told if you eat fat you become fat, obviously if you eat trans-fats you are likely to but butter which was considered evil for years is actually easy for the body to process while margarine stays in the body longer.
 
Infinite Chaos said:
Amazing how science has changed hasn't it? 30 years ago we were told if you eat fat you become fat, obviously if you eat trans-fats you are likely to but butter which was considered evil for years is actually easy for the body to process while margarine stays in the body longer.
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Food intake advise has rarely been backed by science, though the minders claimed that their dictates were. It is only after science is allowed to go look that we find out that we got lied to...over and over and over again.
 
people who want to eat unhealthy food will always find an excuse
 
Leave it to guys to make scrambling eggs into an earnest 4-page thread.

But pro tip if you're cooking for company: After you've scrambled, pop the product into the microwave for a few secs to fluff up the eggs.

My father always added Worcestershire sauce, but you can't go wrong with salsa on top.
 
Weird thread I just mix them add some milk and anything else I feel like or nothing) then cook them in a frying pan.
Cant say I spent any time thinking how long I whisk them or what specifically I put in them or how much milk I add or anything.
Really they are kinda a no brainer thing as long as you dont overcook them they always turn out right. Its kinda like boiling water you gotta put real effort in if you want to screw it up
 
Infinite Chaos said:
Your body needs fats, fat doesn't make you fat, it's the excess sugars in our diet that is unhealthy. Most of these Michelin star chefs cook with a ton of butter and you rarely see them being excessively fat.
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Your point is silly - all these 'chefs' are not skinny (some might be), and none of them avoid excessive sugars.

I have more health concerns than getting fat. My vascular specialist would certainly not agree with you. Thus I look for ways of adding the least amount of fat, cholesterol and other such things to my diet. I eat eggs routinely. If I added butter to them EVERY time, I'd get sick from it.
 
Aunt Spiker said:
Your point is silly - all these 'chefs' are not skinny (some might be), and none of them avoid excessive sugars.

I have more health concerns than getting fat. My vascular specialist would certainly not agree with you. Thus I look for ways of adding the least amount of fat, cholesterol and other such things to my diet. I eat eggs routinely. If I added butter to them EVERY time, I'd get sick from it.
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The bolded part is particularly silly.

Also all reasonable chefs know that scramble eggs require a light sheen of melted butter on the pan.
 
Rico Suave said:
The bolded part is particularly silly.

Also all reasonable chefs know that scramble eggs require a light sheen of melted butter on the pan.
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a light bit of butter in the pan isn't the same as adding a tablespoon of butter to eggs.

And I still pass - butter just isn't in my fridge, sugar isn't in my cabinet, and neither is salt. Everyone has their own health to look out for and how they do it varies.
 
Aunt Spiker said:
~ Thus I look for ways of adding the least amount of fat ~
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Well, as you say we're all different. Fats aren't the bogeyman they were portrayed as in the 70's however and nutritionists are now more concerned rightly with blood sugar levels and the things that affect this.

Butter in scrambled eggs will be minimal in its negative affect on your blood sugar levels.
 
Rico Suave said:
Butter, red meat not so bad for you after all? - CBS News
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Well good for everyone who doesn't have my various conditions.

:roll: I find this 'defend the butter' thing to be a bit silly - I have my own health problems to worry about. Why does everyone suddenly pretend to care what I have to do? All because I don't want anything other than eggs in my eggs? :roll:

I haven't had a relapse in 10 years and I intend on keeping it that way. The last relapse I had put me in the hospital, while pregnant, and putting me under the knife to remove two ribs. **** that.
 
rhinefire said:
I whisk the eggs for 30+ seconds to add fluffiness, then cook over a low-medium not to over cook them and use butter and a little more than I should to add flavor. The key to me is never scrape the dried egg from the skillet. I only serve what falls out of the skillet.
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Replace "Butter" with "bacon grease" and then "add cheese and diced tomatoes".
 
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