Scrambled eggs

Sérgio

Sérgio

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Ok stupidest question ever posted;

How do you guys do it? Do you mix the eggs until they’re homogeneously yellow before you fry them or do you crack them into the hot butter and stir them lightly?
 
Both work well, it all depends on how you like them. Whisking them yellow, gives you a uniform textured "sponge" when you cook them, to call it somehow. That works for me to make an omelet or french toast or something like that.

Cracking them and lightly stirring them straight on the pan gives you more varied texture (of the cooked white and yolk, of course), and distinct bursts of both the white and the yolk's flavors. Personally, I prefer them this way, and just as I am stirring them, throw in some herbs or small-diced cheese or even a little salsa verde. Oh, and don't forget to salt them before mixing on the pan, for sure!

Only thing to be aware of for both methods, is to NOT overcook them.
 
Sergio, you are talking to a man who LOVES eggs.

BUT contrary to Wolfgang PUCK, or our own 6 gunnin Chef, Six String here. COOK the eggs, NO way do I want RUNNY or underdone eggs.

Like 6 string says though. Either way of scrambling eggs is tasty. Pre scrambled or stir around in pan. ALSO, Whatever you do, don't out MILK in with eggs. To me it diminishes the egg flavor and makes them tasteless.

Same goes for meatballs. The less bready fillers mixed in with the meat, the better tasting the meatball is for me.
 
Both. Depends on my mood. Fewer dishes to wash. More dishes to wash. If I’m feeling lazy, I’ll do the one skillet meal and crack them into the skillet and stir.

This morning I was making an egg/cheese/bacon sandwich so I whisked the egg. Sautéd a little bit of onion. Poured in the egg. Flipped it crepe style since it’s really thin. Seasoned. Added shredded cheese. Fold up onto an English muffin. Way better than the Golden Arches.
 
chilipeppermaniac said:
Sergio, you are talking to a man who LOVES eggs.

BUT contrary to Wolfgang PUCK, or our own 6 gunnin Chef, Six String here. COOK the eggs, NO way do I want RUNNY or underdone eggs.

Like 6 string says though. Either way of scrambling eggs is tasty. Pre scrambled or stir around in pan. ALSO, Whatever you do, don't out MILK in with eggs. To me it diminishes the egg flavor and makes them tasteless.

Same goes for meatballs. The less bready fillers mixed in with the meat, the better tasting the meatball is for me.
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I concur on runny scrambled eggs. But I do prefer a soft scramble over a hard scramble. I think of it as the difference between a medium rare steak and one that’s well done.
 
iblive said:
I concur on runny scrambled eggs. But I do prefer a soft scramble over a hard scramble. I think of it as the difference between a medium rare steak and one that’s well done.
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IBlive, I like a soft scramble sometimes, a hard- other times. All manner of Omelettes and freaking eggs hard boiled, Eggs in the shell with top cut off sitting in little cup egg holder to dip bread into the yolky part, then scrape out the white,,,,,, Eggs Benedict, Deviled Eggs, Egg Salad, MMMMMM

LMAO, not fan of Poached egg as a technique to cook, but will eat em if made for me. HAHA

Huevos Rancheros, Ham n Eggs, Steak n Eggs, French Toast ( just dipped in scramble or with a little cinnamon added.
Bacon egg and cheese, Ham egg and cheese, English Muffins and Eggs, EGGGGGGGGGGGGGGGGGGGGGGGGGGGGGS hehe
 
dmatthews said:
I like both ways depending on my mood.
A tiny pinch of mushroom powder or Umami powder can be great.
But... what kind of pan do you use?
I use a Lodge carbon steel pan that is well seasoned. Wonderfully non stick.
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dmatthews is absolutely right: A well seasoned cast-iron pan will always cook properly most anything you want! But I would recommend trying not to cook very acidic foods like tomato-based sauces or something with a lot of vinegar or lemon/lime juice in it, because your dish could most likely end up with a metallic iron taste. Especially if you cook it for a while, and even more if the pan's seasoned surface is not thick or sturdy enough. Been there, done that, regretted it!

I have my special egg frying pan which is all stainless, no teflon or any coating. I just keep the cooking surface as mirror-smooth as possible by washing it immediately after using and scrubbing it first with a stainless steel wool pot-scrubbing pad, and then buffing it a little with a regular 3m green scrub pad doused with a little dish detergent. It stays VERY non-stick.
 
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chilipeppermaniac said:
IBlive, I like a soft scramble sometimes, a hard- other times. All manner of Omelettes and freaking eggs hard boiled, Eggs in the shell with top cut off sitting in little cup egg holder to dip bread into the yolky part, then scrape out the white,,,,,, Eggs Benedict, Deviled Eggs, Egg Salad, MMMMMM

LMAO, not fan of Poached egg as a technique to cook, but will eat em if made for me. HAHA

Huevos Rancheros, Ham n Eggs, Steak n Eggs, French Toast ( just dipped in scramble or with a little cinnamon added.
Bacon egg and cheese, Ham egg and cheese, English Muffins and Eggs, EGGGGGGGGGGGGGGGGGGGGGGGGGGGGGS hehe
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DAGNABBIT, Chili! Now you gave me the munchies... Good thing it's about lunchtime! :dance: :dance:
 
Hackmaster said:
For me, Eggs cracked right into a hot skillet, swimming in butter.
Shake of salt & black pepper.
A couple of gentle swirls, and I fold them a few times, till the liquid is gone.
When done the yellow & whites can still be seen.
More of a stir fry than scramble I reckon.
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You got the swimming part right. Probably killing our arteries. But we take bacon grease after frying bacon and pour thru a tea strainer to get rid of most of the solids. Save in a small mason jar. I like about a 50/50 bacon grease / butter mix for doing eggs. Yummy.

Works for sautéing veggies as well.
 
Hackmaster said:
For me, Eggs cracked right into a hot skillet, swimming in butter.
Shake of salt & black pepper.
A couple of gentle swirls, and I fold them a few times, till the liquid is gone.
When done the yellow & whites can still be seen.
More of a stir fry than scramble I reckon.
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Don't forget, If you don't have butter, you can use flux paste. Dave.
 
SIx String Chef said:
DAGNABBIT, Chili! Now you gave me the munchies... Good thing it's about lunchtime! :dance: :dance:
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iblive said:
Steak and over easy eggs the best. I’ll also do hash browns. Start them in the cast iron and then put into the oven to finish cooking. Slap a couple over easy eggs on top of the taters. Steak along side all that is just frosting on the cake.
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OK you guys, NOW I am gonna add one that only some in here may have heard of or eaten.

Korean Bibimbap, MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

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