Scrambled eggs
Discussion
I read a Delia smith book on how to cook and have stuck to the reciepe ever since.
Pan on a very low setting, throw in a knob of butter. Break and 3-4 eggs and beat the hell out of them. Add some seasoning. Keep stiring. I will probably take 10 mins or so, you cant let it solidify to quickly, so it needs to be moved around a lot.
The idea is to cook slowly and to serve when its 2/3 solid to 1/3 liquid.
Simple once you know how, and can get over what it looks like
Pan on a very low setting, throw in a knob of butter. Break and 3-4 eggs and beat the hell out of them. Add some seasoning. Keep stiring. I will probably take 10 mins or so, you cant let it solidify to quickly, so it needs to be moved around a lot.
The idea is to cook slowly and to serve when its 2/3 solid to 1/3 liquid.
Simple once you know how, and can get over what it looks like
Lord Pikey said:
Keep stirring...cook slowly..serve when its 2/3 solid to 1/3 liquid.
+1, on all counts.A lot of people seem to keep cooking until all of the liquid is cooked out. But that just results in a tasteless and chewy lump of solidifed egg.
Decent seasoning is also important..
I've never had a problem cooking them so I don't really know where people go wrong, I do the following
4 eggs into pan, wisk
add a dash of milk
I usually "shave" the butter in, as you would scoop the butter when buttering a slice of bread, so it melts quickly
grate in a bit of cheese (personal thing, I like it though)
season with a bunch of pepper
All the prep is pretty basic stuff. I've forgotten to put the milk in once and it still came out good.
I'm guessing the next bit is bit that people screw up. lowish heat and then keep stirring. Don't let any of it settle at all, you should find it starts to get lumpy before the whole thing solidifies at once.
Always seems to work for me. I do them every weekend near enough for my girlfriend and apparently they're the best scrambled eggs ever.
4 eggs into pan, wisk
add a dash of milk
I usually "shave" the butter in, as you would scoop the butter when buttering a slice of bread, so it melts quickly
grate in a bit of cheese (personal thing, I like it though)
season with a bunch of pepper
All the prep is pretty basic stuff. I've forgotten to put the milk in once and it still came out good.
I'm guessing the next bit is bit that people screw up. lowish heat and then keep stirring. Don't let any of it settle at all, you should find it starts to get lumpy before the whole thing solidifies at once.
Always seems to work for me. I do them every weekend near enough for my girlfriend and apparently they're the best scrambled eggs ever.
Knob of good butter goes in the pan, add a touch of creme fraiche or single cream to it (I've heard of people using sour cream, not tried that) and a good pinch of salt to however many eggs you're doing, 3 is the norm for me. The cream gives it a lovely silky smooth texture while keeping it light and fluffy - not too much however.
Gas / Heat on full tilt or near as makes no difference, but put your egg mix in before it's too hot, no smoking hot butter or sizzling as the eggs go in. Then just whisk them in the pan constantly for 2-3 minutes, don't let them get too dry, if you're wondering whether it's still a bit too wet the chances are it's almost perfect, and will be perfect by the time you've plated it. Plate it, pepper it, eat it.
Gas / Heat on full tilt or near as makes no difference, but put your egg mix in before it's too hot, no smoking hot butter or sizzling as the eggs go in. Then just whisk them in the pan constantly for 2-3 minutes, don't let them get too dry, if you're wondering whether it's still a bit too wet the chances are it's almost perfect, and will be perfect by the time you've plated it. Plate it, pepper it, eat it.
good pinch of salt and fresh ground pepper are critical (most people under season) as is the butter and a splash of full fat milk or even single cream.
Good quality fresh eggs, not out of the fridge keep them in a china chicken out of direct sun.
I microwave, 90s to start making sure the butter melts and it mixes.
down to 60s, stiring after each session.
when it starts to solidify then cut the time.
aim for 2/3 solid to 1/3 liquid and mix it up again, overcooked and it goes rubbery it needs to be quite sloppy but still heapable. It will keep cooking after you take it out of the bowl so don't worry about that part.
Enjoy.
Good quality fresh eggs, not out of the fridge keep them in a china chicken out of direct sun.
I microwave, 90s to start making sure the butter melts and it mixes.
down to 60s, stiring after each session.
when it starts to solidify then cut the time.
aim for 2/3 solid to 1/3 liquid and mix it up again, overcooked and it goes rubbery it needs to be quite sloppy but still heapable. It will keep cooking after you take it out of the bowl so don't worry about that part.
Enjoy.
Season at the end, never the start, or you'll end up with watery eggs. No cream, no milk just slowly scramble eggs and butter until almost done, THEN season, and only with salt, Pepper changes the flavour too much. You'll end up with fabulously creamy eggs without the need for other ingredients.
It need be no more difficult than this I promise.
It need be no more difficult than this I promise.
Do not beat the hell out of them as a previous reply said. Don't work them too much as they will become hard. Just whisk lightly.
The best tip is cook them until they are almost right and then take off the heat and add a small knob of cold butter. This will make them taste nice and buttery but also lower the temperature and stop the cooking process so they won't be overdone.
The best tip is cook them until they are almost right and then take off the heat and add a small knob of cold butter. This will make them taste nice and buttery but also lower the temperature and stop the cooking process so they won't be overdone.
Greenie said:
Do not beat the hell out of them as a previous reply said. Don't work them too much as they will become hard. Just whisk lightly.
This. And don't whisk them beforehand. Hot pan, with butter in. Break eggs into the pan. Stir slowly and gently, just enough to break them up. Remove from the heat when they are still slightly liquid - DON'T let them set hard.
Add some cream/creme fraiche, some salt and pepper and a little more butter. Stir gently and serve.
When done well, scrambled eggs are a delight to behold.
Oli.
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