Scrambled Eggs!
Discussion
Another one of those things which should be simple but quite often isn't...people do them too hot and you end up with mashed omelette!
This took me a while to perfect but they come out pretty good:
eggs (2/person)
chives (one long one/egg, also works with spring onion)
Philly (heaped spoonful/person)
salt
pepper
Tabasco
Whisk the eggs well and season with the salt, pepper and Tabasco.
Put the Philly on a low heat in a small saucepan until it's nicely melted, then snip the chives into the pan and stir them in.
Chuck the eggs in, turn the heat down very low and stir well until they fluff up.
Wack it on some toast, job done
This took me a while to perfect but they come out pretty good:
eggs (2/person)
chives (one long one/egg, also works with spring onion)
Philly (heaped spoonful/person)
salt
pepper
Tabasco
Whisk the eggs well and season with the salt, pepper and Tabasco.
Put the Philly on a low heat in a small saucepan until it's nicely melted, then snip the chives into the pan and stir them in.
Chuck the eggs in, turn the heat down very low and stir well until they fluff up.
Wack it on some toast, job done
Another microwave fan here.
2 large free range egg, splash of water, few small knobs of butter in a glass bowl, light whisk.
microwave 20 secs hi...whisk
microwave 20 secs hi...whisk
microwave 10 secs hi...whisk
Should be about done
Then add salt and pepper. Sometimes I have smoked salmon pieces added in at the 10 sec stage.
Serve with toast.
2 large free range egg, splash of water, few small knobs of butter in a glass bowl, light whisk.
microwave 20 secs hi...whisk
microwave 20 secs hi...whisk
microwave 10 secs hi...whisk
Should be about done
Then add salt and pepper. Sometimes I have smoked salmon pieces added in at the 10 sec stage.
Serve with toast.
Argh! WTF is Phily? If its cheese and you are burning it first then its a big no no!
Melt the butter and swirl it around a proper iron pan first good and proper. Stop the heat. Unless using a thinner pan with non-stick coating - then just lower the heat.
Lob in the eggs, Whisk with a wooden spatula. Judge a few drizzles of milk on the temperature.
Salt and pepper. Make sure you take the scrambled eggs out of the pan onto the toast while it is still just slightly runny. Especially if you used milk. It will carry on cooking on the plate.
Padding it out with cheese, etc. Do it afterwards, not during the cooking. Its not needed at all with a decent scrambled egg.
Yum! delicious!
Melt the butter and swirl it around a proper iron pan first good and proper. Stop the heat. Unless using a thinner pan with non-stick coating - then just lower the heat.
Lob in the eggs, Whisk with a wooden spatula. Judge a few drizzles of milk on the temperature.
Salt and pepper. Make sure you take the scrambled eggs out of the pan onto the toast while it is still just slightly runny. Especially if you used milk. It will carry on cooking on the plate.
Padding it out with cheese, etc. Do it afterwards, not during the cooking. Its not needed at all with a decent scrambled egg.
Yum! delicious!
I too am a fan of the microwave method, far more control, and a pyrex jug is so much easier to clean than a pan. As for two eggs per person, I have been known to consume 6 eggs scrambled together in one sitting, with 4x pieces of toast (marmite optional but recommended) and some nice crispy smoked bacon. Avoid the philly, use a splash of cream or full fat milk near the end of cooking, and they must be runny! There is nothing worse or more dissapointing than overcooked scrambled eggs. Lots of cracked black pepper is a must, and trust me on the marmite toast, its a winner with eggs full stop, be they poached, fried, scrambled etc.
Here's my favourite method:
Three eggs per person
Dash of milk
Pepper
Optional chopped chives or spring onions
Butter in a hot pan, whisk the ingredients, add to pan. Leave on the heat, stirring occasionally, until it just starts to set, then off the heat, more stirring occasionally until done.
ETA- Don't stir it too much, and certainly don't whisk it. You want large, soft pieces, not something with the consistency of porridge.
Three eggs per person
Dash of milk
Pepper
Optional chopped chives or spring onions
Butter in a hot pan, whisk the ingredients, add to pan. Leave on the heat, stirring occasionally, until it just starts to set, then off the heat, more stirring occasionally until done.
ETA- Don't stir it too much, and certainly don't whisk it. You want large, soft pieces, not something with the consistency of porridge.
Edited by grumbledoak on Sunday 21st June 17:48
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