The Great Breakfast photo thread

[6th Gear]

This is how I like them.

Heavy non stick frying pan, heat up to medium.
Knob of butter, reduce heat and let it melt.
3 eggs, pinch of salt, small splash of cream or milk, whisk.
Add to pan, cook on low heat stirring regularly until cooked to your liking.

[Johnny]

^^^

That looks good.

I don't add any milk to mine. Little bit of oil in the pan (coconut at present) with cracked pepper and pink salt, crack some eggs in, mix and heat low. Constant turning until it stars to dry out.

[escargot]

Why coconut oil?

[C70R]

shakotan said:

C70R said:

Johnny said:

Possibly. I like them like that... Always had a problem with being served scrambled eggses that were watery.

This way they taste great, for me at least, and I like the texture.

It's excessive milk that makes scrambled eggs watery - 3 eggs should only need a tiny splash (if at all), but people tend to use milk to 'bulk' up volume of small eggs. By the time you've cooked out all of the water in the milk (to avoid watery slops), you're left with something with the texture of polystyrene packing.

Try doing it on a medium heat, with plenty of stirring, and without any milk (perhaps one more egg than normal). You can get them to a wonderful, rich, silky consistency without too much effort.

Constant stirring, remove from heat when stirring starts to show the clean bottom of the pan, continue stirring for another 10 seconds or so, season and serve.

If we're going for detail, lob a knob of (salted) butter and a pinch of pepper in when you take it off the heat.

[shakotan]

C70R said:

shakotan said:

C70R said:

Johnny said:

Possibly. I like them like that... Always had a problem with being served scrambled eggses that were watery.

This way they taste great, for me at least, and I like the texture.

It's excessive milk that makes scrambled eggs watery - 3 eggs should only need a tiny splash (if at all), but people tend to use milk to 'bulk' up volume of small eggs. By the time you've cooked out all of the water in the milk (to avoid watery slops), you're left with something with the texture of polystyrene packing.

Try doing it on a medium heat, with plenty of stirring, and without any milk (perhaps one more egg than normal). You can get them to a wonderful, rich, silky consistency without too much effort.

Constant stirring, remove from heat when stirring starts to show the clean bottom of the pan, continue stirring for another 10 seconds or so, season and serve.

If we're going for detail, lob a knob of (salted) butter and a pinch of pepper in when you take it off the heat.

Ah, I have my butter (salted) already melted in the pan before the eggs so in. I might try your suggestion to see if it makes any difference/improvement. Pepper is stirred into the beaten egg for me.

[C70R]

shakotan said:

C70R said:

shakotan said:

C70R said:

Johnny said:

Possibly. I like them like that... Always had a problem with being served scrambled eggses that were watery.

This way they taste great, for me at least, and I like the texture.

It's excessive milk that makes scrambled eggs watery - 3 eggs should only need a tiny splash (if at all), but people tend to use milk to 'bulk' up volume of small eggs. By the time you've cooked out all of the water in the milk (to avoid watery slops), you're left with something with the texture of polystyrene packing.

Try doing it on a medium heat, with plenty of stirring, and without any milk (perhaps one more egg than normal). You can get them to a wonderful, rich, silky consistency without too much effort.

Constant stirring, remove from heat when stirring starts to show the clean bottom of the pan, continue stirring for another 10 seconds or so, season and serve.

If we're going for detail, lob a knob of (salted) butter and a pinch of pepper in when you take it off the heat.

Ah, I have my butter (salted) already melted in the pan before the eggs so in. I might try your suggestion to see if it makes any difference/improvement. Pepper is stirred into the beaten egg for me.

I tend to cook in a non-stick pan with a tiny bit of oil, and just with unseasoned eggs. A little pepper at the last minute has seemed to work better for me in the past, but YMMV.

[m3jappa]

My scrambled egg always turned out like the rubbery type, I was using milk. I came across a Jamie Oliver video of how to do scrambled eggs and basically it's

Whisk up eggs, add some butter
Cook on medium heat, constantly turning over.
Take off when almost done, (still a bit wet)

Good god they are good

[Pferdestarke]

I put on a heavy nonstick pan on a medium heat. in a bowl I whisk three eggs until there is no difference in consistency i.e. the albumin and the yolk are mixed together until they are very smooth and quite watery. I then add Either butter or vegetable oil or both to the pan, add the eggs and let the bottom just set. I then stir all around with a rubber spatula so that the egg comes away from the base of the pan and forms ribbons. Continue until it is all very loosely cooked and then serve immediately just seasoning at the very last second.

[escargot]

the last part of Pferd's method is, in my experience, the key. The raw egg starts to break down when you add salt before cooking so it takes longer to set. Same is true with omelettes etc.

[Pferdestarke]

This morning's offering.

[C70R]

Pferdestarke said:

I put on a heavy nonstick pan on a medium heat. in a bowl I whisk three eggs until there is no difference in consistency i.e. the albumin and the yolk are mixed together until they are very smooth and quite watery. I then add Either butter or vegetable oil or both to the pan, add the eggs and let the bottom just set. I then stir all around with a rubber spatula so that the egg comes away from the base of the pan and forms ribbons. Continue until it is all very loosely cooked and then serve immediately just seasoning at the very last second.

Agree with almost all of that, but I can't say I've noticed significant benefits from whisking the eggs to death. In fact, some of my best efforts have been as a result of not whisking beforehand at all, and using the rubber spatula to mix them in the pot. It tends to produce a more 'marbled' effect, and a bit more texture.

[Pferdestarke]

Yes that's good if you like them in smaller pieces but I enjoy them in loose larger chunks more akin to Japanese omelettes.

The Japanese even strain the whisked egg before adding to their pans. It's an art over there.

http://youtu.be/Z5qoehk6xBM

[TIGA84]

If you want the classic french -

https://www.youtube.com/watch?v=W3gUdsRviaE

You have to watch the second part as well to see him finish them. if you can stomach him that long (Albert that is).

or the more modern -

http://www.bbc.co.uk/programmes/p01jqx77

I prefer Toms way personally.

[Johnny]

I made some for second breakfast yesterday, trying some of the ideas from here.

I added some butter, a little milk, and made the usual way.

It was nice, but didn't seem as 'eggy' as I've come to enjoy and got cold much quicker too.

Will try the Jamie Oliver way next time.

[calibrax]

I just put beaten eggs in a bowl and microwave. After two mins or so, the egg will have started to set around the edges, I break it up with a fork and stir it, then back in for another 30 secs, and repeat until the eggs are not quite fully set. By the time you put them on the plate, they are perfect, slightly creamy scrambled egg with nothing but egg as an ingredient.

[C70R]

calibrax said:

I just put beaten eggs in a bowl and microwave. After two mins or so, the egg will have started to set around the edges, I break it up with a fork and stir it, then back in for another 30 secs, and repeat until the eggs are not quite fully set. By the time you put them on the plate, they are perfect, slightly creamy scrambled egg with nothing but egg as an ingredient.

You know what, this might sound like a less than brilliant solution, but you can get fairly decent results if you're willing to be patient.

[JKRolling]

Pferdestarke said:

Yes that's good if you like them in smaller pieces but I enjoy them in loose larger chunks more akin to Japanese omelettes.

The Japanese even strain the whisked egg before adding to their pans. It's an art over there.

http://youtu.be/Z5qoehk6xBM

That is incredible. Thanks for posting this i want to try and make it now

[Pferdestarke]

You're welcome. Take a look at Japanese omelettes cooked in rectangular pans. Brilliant.

[ambuletz]

JKRolling said:

Pferdestarke said:

Yes that's good if you like them in smaller pieces but I enjoy them in loose larger chunks more akin to Japanese omelettes.

The Japanese even strain the whisked egg before adding to their pans. It's an art over there.

http://youtu.be/Z5qoehk6xBM

That is incredible. Thanks for posting this i want to try and make it now

that's omurice. There is also tamogoyaki, which is kind of like making a rolled up omelette, very good way of serving several people. you don't need a square pan, it can quite easily be done with a round one.

tamogoyaki (i skipped to 2min as before that he's cracking/beating the eggs)
https://youtu.be/NTIcJ_tdEJM?t=2m3s

[dazwalsh]

Breakfast/lunch on a rare day off



Seeded brown toast, poached eggs and plum tomatoes fried in olive oil, salt and pepper, washed down with a mug of builders tea. Magic!