How do you make scrambled eggs?

When I make scrambled eggs I beat the eggs, milk (or cream) and seasonings in a bowl, meanwhile heating a knob of butter in the saucepan. When the butter bubbles I drop the egg mixture into the saucepan and leave it for a moment or two while the bottom layer begins to cook and then stir it until the eggs are just set and still slightly creamy. After this the saucepan is pretty easy to clean.

My OH says he’s never seen scrambled eggs made this way. Ad he doesn’t like the smell of hot butter in the pan.

He makes scrambled eggs by dropping the raw eggs, milk (or cream) and seasonings (no butter) into a cold saucepan and mixing the ingredients in the pan while it heats up and he continues heating it until the eggs are firmly cooked and then scrapes them out of the pan.

These days we each make our own! I loathe his method because the egg is firmly stuck all round the pan, which has to soak for ages before it’s possible to clean it. I shared a flat with someone back in the 60s who made her eggs that way for breakfast but I assumed it was because she was multi-tasking and trying to get out the door to go to work.

How do you make yours?

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Beat eggs, butter, milk, cream cheese, salt, pepper in a glass bowl. 4 to 5 minutes in microwave taking it out a couple of times to whisk.
Easy peasy Japanesey.

I prefer some variation in colour rather than uniformly blended so my method is pretty similar to @SuePJ’s husband’s way of doing it - but I add butter first & let it melt in the pan before adding eggs and milk (not cream) together with (a little) salt and pepper, I also let the whites cook a bit before breaking the yolks.

As it cooks it does initially catch the pan base a bit but as you continue to stir it all lifts off (assuming non stick pan, of course) into a single scrambled mass.

We (I) are Elizabeth David cooks.

So a bain marie, with a bit of butter, beaten egg + an extra yolk. Keep stirring so the temperature increases slowly. As soon as it starts to thicken and set remove bain marie from heat, add more butter, and continue stirring. When lightly set add herbs (chives) and ground pepper.

No milk, no cream, just butter. (We don’t have it often!)

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Use butter but no milk, beat together and either microwave or stiring in a non stick fry pan.

Nothing wrong with butter, lots wrong with other substitutes.

I don’t. Can’t eat them.

OH makes them exactly as you do. Hot pan with butter, leave for 10 s, whiz it around, but not too long. Serve and eat

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I think I tried it in the air cooker when it first arrived. Mixed the eggs in a bowl with some butter then put a paper liner in the tray on high level with a slice of bread, eggs on top and cooked it for around 10 minutes I think. Might have toasted the bread in the same drawer and paper first though, can’t remember.

Before that I used to put butter in pan, heat for a few minutes, then eggs in with broken yokes then kept on turning 'till ready. Sometimes it became an omelette though. Never mind, I like both. :joy:

Beaten eggs with a little milk, salt & pepper in jug. Microwave for a minute or two until it rises up the jug and is firm. Out onto toast, jug in dishwasher. No butter, cream or other stuff.

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No milk no cream (unless as Len Deighton said a savoury custard is preferred). I’m of the MFK Fisher school of scrambled egg making, lots of butter melting in a heavyish pan, add salted and stirred about eggs (not whisked), pepper, stir as it makes curds until ideal level of cookedness is almost reached then hop! Onto a bit of toast et voilà.

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The SuePJ method for me but add in some flaked smoked salmon and some parsley

I just ask the chef, nicely :wink:

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smoked salmon is delicious with scrambled eggs… but I serve it alongside… I don’t heat it…
Having said that… the SS isn’t fridge-cold, I let it gently reach room temperature… :+1:

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Never heard of micorwaving it! otherwise cream ,little bit of butter, pepper, beat like hell, if you can afford smoked salmon just perfect! I shall try the micro way…

I’m canny enough to only buy SS when it’s on a special offer… and one particular Chain always does this just before/in time for Christmas… :+1:

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People might like to think again about using salmon. We get local trout - fresh or smoked - which is also farmed but we can see exactly how it is raised.

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smoked trout will do…the young man who helps i my "parc"brings me eggs from his chicks when they lay too much, so, even nicer…

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yes… it’s delicious, I agree…

and we enjoyed a very interesting visit to a trout farm a few years back… lovely/happy people who sold a lovely/happy product… :wink:

but salmon still has that edge I reckon… and if I can find the right brand at the right price… I snaffle it.

Turns more into an omlette that you break up into scrambled egg.

Avoid the marketing “sustainably sourced” as it really means irresponsibly farmed!
Wild salmon,the only one to use.

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