Scrambled eggs
Discussion
okgo said:
Shaw Tarse said:
scrambled eggs should be made in a pan!
I'm going to ask some chefs/ cooks, (probably on twitter) pan or microwave? If I find Nigella and she replies/ doesn't ban me/ have me arrested her vote is final!
okgo said:
LordGrover said:
Oh. Apologies - I had no idea we were dealing with someone of Heston's stature.
Or do you work at Heston services? That'd make more sense.
Just accept it. No point in trying to fight it. I make better eggs, faster, and with less mess than you.Or do you work at Heston services? That'd make more sense.
Whisk eggs, dash of milk and dash of water and season
A good chunk of butter melted (not marge) in a pan and add whisked eggs etc, gently stir and serve when about 3/4 cooked through.
A chef friend of mine told me to add the water dash of water to scrambled eggs as it evapoutaes as the eggs cook and makes them lighter/fluffier.
Will defo try some of the ideas above though as they sound pretty good!
A good chunk of butter melted (not marge) in a pan and add whisked eggs etc, gently stir and serve when about 3/4 cooked through.
A chef friend of mine told me to add the water dash of water to scrambled eggs as it evapoutaes as the eggs cook and makes them lighter/fluffier.
Will defo try some of the ideas above though as they sound pretty good!
You're all wrong... 
http://www.thepoke.co.uk/tag/heston-blumenthal-arr...
/pan (or sous-vide if there is time)
http://www.thepoke.co.uk/tag/heston-blumenthal-arr...
/pan (or sous-vide if there is time)
I only use one pan, so not sure how that's more mess than one bowl.
Anyway, melt a good chunk of butter in a warm non stick pan. Add double cream, crack in three eggs and one extra yolk. Sea salt and fesh ground black pepper.
Pop the toast down, keep stirring the eggs on a low heat, when the toast's done the eggs are ready. Better slightly sloppy than too well done and rubbery.
Bill Granger uses the butter/cream/eggs method.
Anyway, melt a good chunk of butter in a warm non stick pan. Add double cream, crack in three eggs and one extra yolk. Sea salt and fesh ground black pepper.
Pop the toast down, keep stirring the eggs on a low heat, when the toast's done the eggs are ready. Better slightly sloppy than too well done and rubbery.
Bill Granger uses the butter/cream/eggs method.
Dibble said:
I only use one pan, so not sure how that's more mess than one bowl.
Anyway, melt a good chunk of butter in a warm non stick pan. Add double cream, crack in three eggs and one extra yolk. Sea salt and fesh ground black pepper.
Pop the toast down, keep stirring the eggs on a low heat, when the toast's done the eggs are ready. Better slightly sloppy than too well done and rubbery.
Bill Granger uses the butter/cream/eggs method.
I do the same but butter, eggs, cream. I can see the logic behind a little cream first though so will try that next time.Anyway, melt a good chunk of butter in a warm non stick pan. Add double cream, crack in three eggs and one extra yolk. Sea salt and fesh ground black pepper.
Pop the toast down, keep stirring the eggs on a low heat, when the toast's done the eggs are ready. Better slightly sloppy than too well done and rubbery.
Bill Granger uses the butter/cream/eggs method.
But... black pepper
White pepper only for me (presentation wise 
)Plus an extra yolk at the end as it goes on the toasted sliced baguette
Don't whisk or beat the eggs before hand. Don't over work them in the pan just keep it moving. Don't use a microwave because it's for losers from the playstation generation who like foamy bowl-shaped mush and can't cook with a bit of feel, heart and soul and control a simple pan on a hob with their eyes open.
SS2. said:
+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..
This - I also put a dash of paprica, a tiny bit of mixed herbs and a splash of milk into the mixing jug.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..
People seem to like it
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