Perfect runny scrambled eggs
Discussion
Greetings from India!
My host here mentioned that he loves "hotel style scrambled eggs" which I've confirmed with him means smooth and runny.
The way I've always done that is non stop stiring with LOTS of butter, no salt or pepper until the end. That's it, 2 ingredients.
Having said "oh that's easy" he's now instructed his cook who wants to learn, so tomorrow I'm making scrambled eggs in front of the cook, her assistant my host and no doubt a whole load of the others that will watch for novelty value, so I'm getting a little stage fright. Is that the recipe you use?
I want them runny and not lumpy. Smooth as silk. I've never had good results with cream or milk
My host here mentioned that he loves "hotel style scrambled eggs" which I've confirmed with him means smooth and runny.
The way I've always done that is non stop stiring with LOTS of butter, no salt or pepper until the end. That's it, 2 ingredients.
Having said "oh that's easy" he's now instructed his cook who wants to learn, so tomorrow I'm making scrambled eggs in front of the cook, her assistant my host and no doubt a whole load of the others that will watch for novelty value, so I'm getting a little stage fright. Is that the recipe you use?
I want them runny and not lumpy. Smooth as silk. I've never had good results with cream or milk
Two eggs, nob of butter and put it in the pan before heating.
Stir all the time, taking on and off the heat so it doesn't cook too quick.
Once creamy and cooked add a dash of milk, cream or creme freche and add salt/pepper.
I find it works better if you use a soft spatula to stir it that way you don't miss bits in the corners of the pan
Also duck eggs make great scramble
Basically similar to https://www.youtube.com/watch?v=PUP7U5vTMM0
Stir all the time, taking on and off the heat so it doesn't cook too quick.
Once creamy and cooked add a dash of milk, cream or creme freche and add salt/pepper.
I find it works better if you use a soft spatula to stir it that way you don't miss bits in the corners of the pan
Also duck eggs make great scramble
Basically similar to https://www.youtube.com/watch?v=PUP7U5vTMM0
There is also the method of breaking the eggs into the pan whole, scramble the egg whites leaving the yokes to the sides. At the last minute, break the yokes and stir them through the scrambled white. Makes it very rich and creamy, as the yokes almost act like a sauce.
Otherwise....
Non stick frying pan, 3 eggs, dash of milk or water - whisk together, knob of butter in pan, in go the eggs, keep stirring with a spatula on a medium to low heat (takes a little while) Getting them creamy and loose and not rubbery and solid is all about not overcooking them, and they can go to far quite quickly.
Otherwise....
Non stick frying pan, 3 eggs, dash of milk or water - whisk together, knob of butter in pan, in go the eggs, keep stirring with a spatula on a medium to low heat (takes a little while) Getting them creamy and loose and not rubbery and solid is all about not overcooking them, and they can go to far quite quickly.
LordHaveMurci said:
Oops! Sounds like my eggs are going to get a lot better!
It was a complete revelation for me! makes is difficult to order scrambled eggs when we're out and about for breakfast/brunch though as I'm never sure if they're going to make them as nicely as I canFew chives at the end is nice too if only for presentation when I'm cooking for friends & family
cbmotorsport said:
Non stick frying pan, 3 eggs, dash of milk or water - whisk together, knob of butter in pan, in go the eggs, keep stirring with a spatula on a medium to low heat (takes a little while) Getting them creamy and loose and not rubbery and solid is all about not overcooking them, and they can go to far quite quickly.
This is the most frequent answer and bang on with the overcooking being the cardinal sin.I tend to use 3/4 large eggs mixed with a fork and a few drops of water, no more than a teaspoonful.
Personally I use a small nonstick saucepan. Turn heat on and add knob of butter. As soon as butter starts to melt remove from heat and 'roll' butter around inside of pan coating as it melts. Once all the butter is melted back on heat and pour in eggs. Stir quickly and constantly ensuring nothing is sticking or gets the chance to. Once you start to see it turn remove from heat and keep string until it looks 'just a little tiny bit too runny'. By the time you have started to pour it out it will be bang on. Season to taste.
If you are going to have a few practice goes I recommend seeing what you think about adding a little bit of grated Parmesan cheese just before you give it the final few stirs. Get a few rounds of thick, lightly toasted crusty white bread, with sea salted butter spread lightly over, pour eggs on top. Nom. Not what you are asking about but another must try is a helping of lardons, fried up separately and added last second. Hmm, I may just 'forget'to get that steak now...
The Delia method for me: Gentle heat saucepan, melt a large knob of butter, break three large eggs in to a bowl and whisk with a fork, add to butter and keep stirring with a spatula (see corner of pan comments), continue until nearly done to personal preference, season, add more butter, stir, serve. Done.
MonkeyMatt said:
If I'm in the mood for really good eggs I cook them in a glass bowl over a pan of water (bane marie), it takes a while but they end up lovely and smooth.
I've done this a few times - I think it was a Heston method on one of his TV shows. He proved that super slow is the key to silky smooth eggs, but a bain marie is too much of a faff imho.My personal method is :
Whisked up eggs into a cold pan to start. Sometimes a splash of milk, sometimes a splash of cream, constant stirring and take your time. Don't let the pan get too hot too quick. I like to use a heavy pan to ensure it heats up slowly.
If you're going to add anything, don't make it milk or water!
You just end up cooking out extra liquid, and you'll inevitably overcook the eggs in the process. Cook three large eggs slowly in melted butter, then add a splash of double cream (and seasoning) when they are starting to come together - rich, creamy, runny, perfection.
You just end up cooking out extra liquid, and you'll inevitably overcook the eggs in the process. Cook three large eggs slowly in melted butter, then add a splash of double cream (and seasoning) when they are starting to come together - rich, creamy, runny, perfection.
Gawd, yes. Really GOOD eggs make all the difference.
We're lucky - we get ours from a friend in the village - haven't bought a supermarket egg since we moved out here.
I'm still trying to get my head around "hotel-style" being runny. Every time I have scrambled eggs in a hotel, they're like warm beige packaging foam. Maybe I'm just in the wrong hotels...
We're lucky - we get ours from a friend in the village - haven't bought a supermarket egg since we moved out here.
I'm still trying to get my head around "hotel-style" being runny. Every time I have scrambled eggs in a hotel, they're like warm beige packaging foam. Maybe I'm just in the wrong hotels...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff