Scrambled eggs
Discussion
mattdaniels said:
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.
Wow, an egg Nazi. We have it all here on PHMobile Chicane said:
Davey S2 said:
And as for top chefs using microwaves Marco Pierre White uses a microwave for bacon rather than grilling or frying.
Just on a plate as is, or wrapped in something - eg. greaseproof paper?
). Going to post this in photos of your dinner... but here's my attempt at scrambled eggs tonight. Tasted AMAZING.
I know there has been some previous banter based around the use of chilis but I like a kick with everything.
Butter in the pan.
Bread in the toaster.
Some salmon.
Eggs in the bowl, with some creme fraiche and the chilis... sorry. Mixed herbs, salt and pepper also there.
All in the pan with constant stirring, bread into the toaster.
Toast is done...
Salmon chucked in to cool it down, eggs looking OK.
Chuck it on a plate, and eat...
Sorry if the above offends.
I know there has been some previous banter based around the use of chilis but I like a kick with everything.
Butter in the pan.
Bread in the toaster.
Some salmon.
Eggs in the bowl, with some creme fraiche and the chilis... sorry. Mixed herbs, salt and pepper also there.
All in the pan with constant stirring, bread into the toaster.
Toast is done...
Salmon chucked in to cool it down, eggs looking OK.
Chuck it on a plate, and eat...
Sorry if the above offends.
Probably better than the photos suggest - looks a bit grey and washed out.
I have to say though, I've tried some experimenting since this thread and have improved my scrambled eggs no end. Similar to above... Heat pan, knob of butter to melt. Add whole eggs and keep moving, avoid breaking the yolks until the whites are setting. As well as gentle stirring, remove and return to the heat as required until 'nearly' cooked and serve. Cooking completes on the toast/plate. Add salt (and white pepper if desired).
Much better than what I did until now; mixed eggs, milk and salt in bowl before putting into buttered pan. Never again.
I have to say though, I've tried some experimenting since this thread and have improved my scrambled eggs no end. Similar to above... Heat pan, knob of butter to melt. Add whole eggs and keep moving, avoid breaking the yolks until the whites are setting. As well as gentle stirring, remove and return to the heat as required until 'nearly' cooked and serve. Cooking completes on the toast/plate. Add salt (and white pepper if desired).
Much better than what I did until now; mixed eggs, milk and salt in bowl before putting into buttered pan. Never again.
Finally, 12 eggs later i've cracked it....
Actually, compared to the little pellets of dried up sand I used to make it was bloody good. I see the point in taking it off the hob still pretty wet and salmon and chives are next on the add in.
cheers chaps and chapesses, easy peasy when you get a pile of advice!
Actually, compared to the little pellets of dried up sand I used to make it was bloody good. I see the point in taking it off the hob still pretty wet and salmon and chives are next on the add in.
cheers chaps and chapesses, easy peasy when you get a pile of advice!
escargot said:
wiggy001 said:
okgo said:
Microwave is easiest way of getting it perfect.
And don't even think about posting about how its impossible to do it as well in a microwave, I've never had better eggs than the ones I do, and I know many people agree having tasted them.
also the amount of salt you put in is vital.
This.And don't even think about posting about how its impossible to do it as well in a microwave, I've never had better eggs than the ones I do, and I know many people agree having tasted them.
also the amount of salt you put in is vital.
The other advantage is the toast is done in about the same amount of time
Microwaved scrambled eggs noooooooooooooooooooooooo!!!
Personally I start off with some butter just nicely melted, crack in however many eggs you want, just me then it's two, do not whisk or stir too much I like to be able to discern some white amongst the yolk. But you have to cook slowly not stirring too much as everyone has mentioned apart from above losers.
take it off when it's not done, ponk in a bit more butter, stir it in an it just knocks the temperature down a tad to slow the whole process down.
Check that you have seasoned it right, adjust if not, serve.
retrorider said:
This is the best guide i have found so far.Gordon is the man...
http://www.youtube.com/watch?v=dU_B3QNu_Ks
This. I've tried all methods including beating them before cooking with milk & cream and the microwave.http://www.youtube.com/watch?v=dU_B3QNu_Ks
But recently the last 2 times (as a result of the posted link) I've adopted the Ramsey method and to be honest it'll be the one I stick with.
I've never known scrambled egg to taste like that. I'm assuming the creme fraiche has a big part to play.
thatone1967 said:
had this for lunch today actually...
I remember having the most amazing scrambled eggs at a guest house in Bournement about 3 years ago... I asked the lady what her secret was... and she couldn't think of anything different that she had done to make them taste so good!
An Indian mate taught me a recipe, which is onions, peppers and tomatoes fried, then add garum masala, curry powder and cardamom seeds, then add the eggs and mix up. It's very nice, but I've never had it in the morning. I remember having the most amazing scrambled eggs at a guest house in Bournement about 3 years ago... I asked the lady what her secret was... and she couldn't think of anything different that she had done to make them taste so good!
The key to scrambled eggs is getting them off the heat soon enough to avoid them drying out. You either need to take the pan off the hob early and let the heat in the pan finish the eggs - which takes a bit of practice - or you need to turf them out of the pan and onto the toast at exactly the right moment.
And the above is exactly what everyone has been saying - nothing new there. But...
...a good tip if you want a bright yellow colour is to use Cream Legbar hens eggs or Cotswold Legbar hens eggs. Their shells are a lovely pastel shade and the yolks are bright yellow - makes for an appealing scramble. Taste rich and delicious, too.
And the above is exactly what everyone has been saying - nothing new there. But...
...a good tip if you want a bright yellow colour is to use Cream Legbar hens eggs or Cotswold Legbar hens eggs. Their shells are a lovely pastel shade and the yolks are bright yellow - makes for an appealing scramble. Taste rich and delicious, too.
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