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How Do You Scramble Eggs?

I go and stay at a hotel and order room service in the morning.

Hotels almost always do it how I like.

Otherwise, I never do.
 
people who want to eat unhealthy food will always find an excuse

People who want to call unhealthy what the other person is eating will always find an excuse to do it.
 
By under-cooked I mean not well-done - a little mushy and runny.
I am not knocking how you like your eggs, I am just not getting what the point of your original comment was because you are the one who controls how they are cooked.

Since I find under-cooked eggs disgusting, I don't scramble my eggs.
That is like saying that is the only way you can cook scrambled eggs so you don't do it. :shrug:

Though I have tried Gordon's (English) style, I prefer mine more cooked, so that is the way I make them.





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.
If you think it is unhealthy for you, that is okay, no one said you had to cook them that way, but it is always nice to learn new techniques.


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.
It sounds like you are using too high of a heat. Adjust and overcome.


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.
No, he clearly explains why he does it. It is a technique in cooking them.
The other Chef I provided (Jamie Oliver) did the same, as do other Chefs.


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?
I find it silly that a person would jump in a topic with their negative opinion of "gross" when that is basically an invite for responses and then wonder why they are getting the responses they do.
 
I beat the eggs probably 20-30 seconds to make sure they are good and broken down. Pre-heat the cast iron skillet, melt a good sized pad of butter (greases the skillet and adds flavor!), and then dump the eggs in. Then I'm constantly scraping/flipping/chopping/stirring the eggs as they cook until there is no longer any liquid like consistency left. But then I take them off immediately, any longer and they lose their fluffiness and become hard and over cooked.

Usually I will eat them just like that, but occasionally a little black pepper is nice and I will sometimes add a bit of left over cheese to the cooking process if I have a scrap or two laying around that isn't scheduled for some other dish.

The cheese is usually at my daughter's request. She's become a cheese lover like her father. Just the other day she made me share some of my raspberry ale soaked parmesan cheese with her. And she knows she's about the only person I would share that treasure with. :)
 
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I don't bother to dirty up both a pan and a bowl. I cook them Navy style by breaking them into melted real butter in the skillet and then whisking them up with the same fork I will be eating them with.

Flop them soft scrambled on a plate along with sliced tomatoes and two avocado halves, and you have RNS's perfect breakfast. The three bright colors are nice to look at too.

I watched a cooking show once and they said this was the most nutritious breakfast to have. This was long after I had been doing it for years.
 
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.
What you call "fluffiness" is just tasteless, valueless air.

Prolly gives you some hellacious egg farts!

Butter is OK, but there is nothing wrong with those scrapings, which blend unobtrusively in with the rest, especially if you mix them up a bit when they are hot.
 
What you call "fluffiness" is just tasteless, valueless air.

Prolly gives you some hellacious egg farts!

Butter is OK, but there is nothing wrong with those scrapings, which blend unobtrusively in with the rest, especially if you mix them up a bit when they are hot.

Fluffiness is just tasteless air, but its not valueless. It creates a nice soft texture that most people find enjoyable when it comes to scrambled eggs.
 
Fluffiness is just tasteless air, but its not valueless. It creates a nice soft texture that most people find enjoyable when it comes to scrambled eggs.
Eggs are already soft! Plenny soft for me, anyway.

You gotta hard boil them to firm them up at all!

But if you and those around you can live with those egg farts then go for it!
 
Anyway, my idea of scrambled egg heavenly perfection is:

1. Fry up about a quarter pound bacon strips, each strip quartered. Have several oz. diced or grated cheddar cheese ready on the side. Diced vegatable optional, I like bell pepper, tomato, and onion best.

2. Remove the bacon and reduce the heat to medium

3. Pour in, from a measuring cup, 2-3 raw eggs lightly mixed with a fork

4. Use a spatula to turn and churn the eggs until thy begin to solidify, then add cheese and vegetables

5. Reintroduce the bacon to the frying scrambled mass.

6. Remove from heat as soon as egg solidification occurs.

7. Mix the lovely delicious mass together by fork or spoon lightly, then eat as is or on toast, making a total hog of yourself.

8. The main drawback is that the procedure is messy, and requires extremely serious dish washing.

9. Hell, I haven't done scrambled eggs as above for years. Tomorrow I will again! And I will be sure to tell you how good it was.
 
Fry up 1/4 lb. of chopped bacon, 1/4 lb. of diced ham, 1/4 lb. of breakfast sausage, add in 1/2 diced onion, cook until tender. Set mixture aside and add in about 2-3 diced med. potatoes. Cook, turning occasionally until well browned, then return the meat and onion mixture to the pan, toss to mix and add salt and pepper to taste. Crack 2 eggs into a bowl and beat until they're a consistent color. Pour the beaten eggs into your dog's food dish and while he's eating the eggs enjoy your breakfast with someone you love.
 
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.

Your way is the "right" way but I just crack the egg straight into the pan with butter and chop/stir at it with the spatula until it's done and dump it out. Why? Easier and less dishes.
 
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.

I mix a little almond milk in to add to fluffyness. Remove it from the pan before it's fully cooked, it will finish on the plate. I also scrape the bottom of the pan. It adds a bit of crunchy to it that i like.
 
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