So I know this sounds stupid but I have a hard time making scrambled eggs. I like to think of myself as a descent cook but for whatever reason eggs give me heck. I make them and they always seem to come out almost grainy.
How do you get those perfect light / fluffy eggs that you get out at a restaurant ?
Geez, hmmm, get the pan warm.. Crack the eggs in a bowl, whip them up a little, not completely, just before pouring in the pan. NO MILK!
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I do just the opposite whip the chit out of them to introduce air and add milk. Fluffy and light..Originally Posted by krindgen
2015 189 trx
This......less the milk.
this
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I just tell the wife I want some scrambled eggs...voila
Eggs with a splash of half & half. Wisk to get air in mix and cook on medium heat. Once mine start to form up I keep stirring and turning the eggs until done.
Whip them eggs up pretty good and add a little milk, whip some more. Fry at a medium heat until they are cooked to your liking.
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I use just a few drops of water for every egg. Whip 'em up and into the skillet.
Some of the best scrambled eggs I ever ate were made by a lady who used a little backing powder to make them fluffy.
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Heat cast iron skillet to medium. Cook bacon. Remove bacon. Remove portion of bacon grease. Add eggs (with/without milk, water, barely whisked or whisked the hell out of...doesn’t matter) Keep stirring/turning eggs until they are at your desired consisentency. Eat with bacon.
Eggs in a bowl--Whip them really good---Melt butter in the pan---Whip the eggs again right before you add to the pan..Salt and pepper to taste....I know you know how to scramble but right before you think they are done take off the heat......They will and always will continue to cook..
i got one of them hand held turbo mixers i use that to whip them up salt and pepper every now and then add a little milk,and get the skillet hot and rub it down with butter then add the eggs.
Whip them however you want, just don't overcook them. I like my scrambled eggs a little soft, cooked but almost runny.
Milk makes them tough.
Don't worry Ma'am....
I'm only here for the Bass.
Whip them with milk and then don't stir them in the skillet until they are almost done. Most people start stirring as soon as they see signs of cooking and that ruins them.
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Same for me but I use heavy cream. I also do not cook until "done". At that point they will be overcooked as they continue cooking for a couple of minutes after coming out of the skillet.
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I don't think there's one right or wrong way to do it. I'll sometimes start out making over easy eggs and if I break the yoke, I'll just stir them up in the skillet and make scrambled....works just as good. Like I said earlier; don't over cook them and don't cook eggs with too high of heat, it makes them contract and be tough.
I have a dedicated egg skillet, similar to what the short order cook has at the diner, that is perfect for fried eggs or scrambled. Nothing but eggs is ever cooked in it and it's NEVER washed with soap, only wiped out with a towel. No need to scrub it, nothing ever sticks to it.
Don't worry Ma'am....
I'm only here for the Bass.
I watched Gordon Ramsey cook some on his show one time and he used a small pot instead of a skillet. He put some fancy cream in his but can't remember the name of it. He did put his on the stove and then took it off for a few minutes and then back on it was a very different way scrambled eggs.
Creme Fraiche. Similar to sour cream but not quiet as tangy
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Add water then wisk.
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