How do you make scrambled eggs?

Egg coddler

My own method, described above, breaking the eggs directly into a saucepan of boiling water had unexpected results once back in the early '60s.

Grandpa had died, the house in Manchester was sold and Grandma came to live with us in Nottingham. One morning when just the 2 of us were in the house, she didn’t want anything to eat but I needed a snack, so I boiled my eggs using the above method, lifted the pan onto the draining board and nipped upstairs for a couple of minutes. When I came back, Granny was at the sink, saucepan in hand giving it a good clean. Wanting to be helpful she had picked up what she thought was a pan in soak and tipped my eggs down the plughole. :dizzy_face:

She had never cooked eggs that way before and couldn’t understand what all the fuss was about. It wasn’t long after that that I started off overland to Australia. At the Embassy in Tehran I received the telegram telling me of her death and was so glad that I hadn’t got angry with her. :smiley:

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He’s right you know. But your pink thinks are called coddlers too.

What’s the difference between a poached egg and a coddled egg?

It’s similar to a poached egg. The difference between a coddled egg and a poached egg is that a poached egg is made by cooking the egg directly in the cooking liquid, whereas a coddled egg is cooked in a small dish (usually a small ramekin) instead.

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Thank you, David :blush:

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Had a memorable starter in Normandie recently.

Ramekin filled with a mixture of cream, Maroilles and, in the centre, what I suppose I must now call a coddled egg :slight_smile:

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Everybody needs a bit of a coddle now and again. :joy:

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We know them as baked eggs. Put something tasty in the bottom of a well buttered ramekin e.g. tomatoes, onions, mushrooms etc. (even some fried lardons). Drop in an egg. Cover with cream and perhaps some shavings of parmesan on top. Place them in a dish of water so that it comes halfway up the sides of the ramekin. Bake in oven (or airfryer) 180 deg C for 15 mins. Best breakfast ever [drooling emoji]

Edited to include a photo of one I made earlier

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I do that in a small glass bowl but put olive oil in first to stop it sticking and then grill it for about 10 minutes, I think, in the air cooker. Very nice and not too messy for clearing up afterwards.

No idea how old this scrambled eggs posting is or whether I am contributing or answering someone but here is my two penny worth. I make my own in what I’d call the usual ways: sometimes in the microwave and sometimes with cream cheese. However, my wife, being Korean cum Chinese likes them her way as do I. It requires a really hot pan or wok. Hot such as the oil is smoking; then pour your beaten eggs containing water that makes the steam and continually whiz around and around - so to speak - with two chopsticks (in one hand). The finished product is dry of course and very quick as one might imagine but the taste is wonderful from the hot oil that browns and gives it that wonderful Chinese fried food edge. Not sure if bog standard Chinese food outlets in the UK produce this flavour but the good joints in London do as they do in China.

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When I do it this way I throw in spring onions and a dash of soy. Lovely. But are they scrambled eggs?

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Well, they’re eggs that have been thoroughly scrambled…

Water to generate steam is interesting, I’ve always been drawn to the creamy cheesy route, but will have to try the Eastern path.

The former would appeal to my wife, who’s only very slowly regaining weight in her rehab, whereas she actually needs my cheesy creamy version which is anathema - a tiny splodge of Kiri is as far as she’ll go in my direction…

yes Jane I agree…no milk or cream and yes take the egg from the flame before it is totally cooked as it will carry on cooking after it is off the flame. Yes butter

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As does my wife and then chopping the lot up adds them to rice.

I do a similar thing but put in tomato so it is a sort of Chinese piperade-alike.