Scrambled eggs

3-4 eggs?

Is that just for yourself?

At only about 70 calories per egg (not counting the butter) that is not so unreasonable...
There is so much good nutrition to be had with eggs. And contradictory studies on how they're bad / not bad / really good for your health.
Sounds like a fine recipe.
I like to crack them into the skillet once the butter is just about to burn. Then let them sit until the whites are cooking nicely, adding freshly ground black pepper and sea salt. Then I mix it all together for a few seconds. Flip them in the air (to make Mrs. Naimdropper nervous!), quickly sear them and serve.
A dash of Frank's Hot Sauce or the "Tabasco de jour" and I'm all set.
Happy Breakfast!
David

quote:

OK, how do you cook and serve the best scrambled eggs?

Break the eggs into a 'heat proof' glass dish, and beat gently so as not to add air to the mix.

Add a small amount of butter.

Place this bowl over a pan of lightly simmering water (not in the water)and continue to stir until at stage that you prefer them 'done'

Add salt & pepper to taste.

Takes a bit longer than over direct heat, but impossible to burn the eggs.

Here's one thats a bit different!
I spent a few years working in the 1st class galley on 747's for a fairly well known airline.
We had to cook scrambled eggs in an oven!
Beaten eggs, with some single cream, salt & white pepper. Into a butter lined double foil tin, with water between the two tin foils. It took about 15-20 mins, depending on oven temp, & how many I was cooking for (max 17 customers), stirring every few minutes.
I've seen other "galley chefs" use sparkling water, & even a little champagne in the mixture, to keep the eggs fluffy!
Now I'm not saying this is a better method, but it was the only method possible within the confines of the airplane, & when done correctly, they did taste pretty good.
matt.

Eggs, milk, butter, seasoning, bang in microwave, stir occasionally. Remove when a little under cooked and allow them to finish on their own.

same as gary, but i do not put in milk as i find its better without.

regards

Yep - gary has it nailed - it's the only thing I use a microwave for!

Peter

I tend to use a microwave for 3 things. Cooking salmon, cooking scrambled eggs and cleaning baby bottles etc with a gizmo box thing.

I got four chickens for my last birthday. They range freely in the garden, eating whatever they can find, mostly grass, supplemented by household scraps, bread, pasta, apple tart, mouldy garlic tortias, melon, apple, etc. Basically I'd go with David's method, though collecting the eggs first .
Also I've now stopped seasoning (used to be tabasco) them as they taste so damn good without!

Willy.

I didn't start using Tabasco until one woman in my grad class used it one breakfast we all went to. She made a convert of about 4 guys all in one sitting. And CA is Tabasco Mexican food land.

Now I crack some eggs in a bowl. Just a tablespoon of water which is supposed to steam the eggs and keep them loose. Add 2 drops tabasco per egg then whip it all together, not too much tho.

I like olive oil, tho butter is good too, in the pan and keep the heat low constantly stirring and serve them still a bit wet.

I've decided it all depends on what sort of scrambled eggs you want, I've found the type varies depending on what your eating.

Type 1 - Small/Medium nodules as wet or dry as you like)
This for me is best on toast.
Steve2701 or garyi, David Legge (but you have to get the power/heat and technique right for the last two)

Type 2 - Wide Ribbons?
This is what you want with truffles, but also on toast, with smoked salmon etc.
(That said Type 1/3 can be better)

Use David Legge technique but have a flat edged wooden spoon. And just at the right point scrape and then fold over the egg, repeat as necessary. Perfection for me is fluffy (not that wide say around 3 cm) sheets of egg with a, just about to set jell holding it together. This is very difficult to get right, first to get the ribbons and to have it just on the point of not wet, but not totally set when it hits the table.

I've done it, but it took oh so many attempts (I ate the mistakes) - the best I've seen eggs done like this was at Bibendum.

Why, well when you pick up the scrambled egg, the truffles slices don't fall off, fluffy but firmness to the centre of the ribbon but melting at the borders - perfection.

If cooking (and not in a hurry) I always try to make this. For me when it works YUM but, as a non professional cook, if I was serving truffles I would do a risotto instead as it’s easier (for me) to get right.

Type 3 - a cross between 1 & 2
Perfect with smoked salmon.
Use David Legge method but (two ways different effect) use a wooden spoon with a straight edge (The point is where the straight edge joins the wooden spoon)

3a) Stir with pointed edge at the start and switch to scrape with the straight.
3b) Scrape with the straight edge to make ribbons and stir with the pointed edge now and again.

But of all the scrambled egg rules the biggest one, to me, is DO NOT OVERCOOK.

But if you like it what I would say was “gritty and overcooked” ignore me, enjoy your food – that’s the most important.