This is the correct method. If it's too hot, take it off the heat and scramble with residual heat of pan. Return to heat if needed, rinse and repeat. Use this method and you'll get creamy scrambled eggs every single time. No need for extra milk or cheese bullshit.
based, was literally going to post this too
Started doing it recently, shit's quick and they taste 10x better if you only scramble them for 40-60 seconds and like them runny
Beaten eggs and some kind of fat (butter, olive oil) into a pan, no seasoning yet. Constantly stir the eggs, occasionally stopping for 10-15 seconds, then scraping everything down and continuing. You can salt the eggs and use other seasonings just as they are starting to solidify.
Take them off the heat once they're almost done, there is a good bit of carry over cooking with eggs.
At the end you can use stuff like pepper on top. Using pepper while the eggs are still raw gives them this gross grey color
basically this. you are actually supposed to use sour cream though. whisk some sour cream in with the eggs and that is the entire secret.
you are also supposed to add a pinch of salt, melt butter on the pan before the whisked eggs and sour cream go in, but those steps will not affect the fluffiness.
This is the key imo. Crack however many eggs you are eating into a bowl, beat with a fork vigorously to break up the yolks, run some water into it (you can play with how much, I just run the sink half power for roughly a second), then pour into the pan. Cook on low to medium heat, and after a couple minutes, stir and it will start solidifying into the fluffy stuff before your eyes. Keep playing with it until you're happy with how it's cooked, then you're done.
I like Kenji Lopez-Alt's recipe. Really good, and not too complicated. Should still be a simple dish in the end.
-a bit of a cornstarch slurry in the bowl you mix your eggs
-pre heat a non stick pan with a bit of water in it so it stays at 100°C
-BUTTER, I also do some chive and lots of black pepper
I make mine fried constantly spreading the whites so they cook fast so the yolk is as raw as possible with everything seasoning. In really considering separating them and just cooking whites and eating the yolks raw in like a glass or something
>Prescramble the eggs >Add just a little bit of butter to a moderate-to-high heat, non-stick pan >Add eggs and beat with wooden chop-sticks, vigorously, for about 30 seconds to a minute >Add salt while beating
IT WILL KEEP COOKING AFTER YOU TAKE IT OUT OF THE PAN SO WETTER IS BETTER
That's it. You can add shit like onions and peppers and ham and cheese, whatever you want to tastemaxx and nutrientmaxx.
main thing is to cook them with butter and to not overcook them, and ensure you've salted them enough afterwards (99% of the time when food tastes bland it's because it's not salted enough)
>scramble eggs on the side >butter in pan >low heat, like max 30-40% of your stoves capacity >put something on YouTube to watch while you stir gently but thoroughly >kill heat a minute before you transfer to a plate because the residual heat can overcook your eggs in the 20-30 seconds you’re fetching a plate
Gordon Ramsay has a pretty good video on this. Do it like that and you won’t fuck up, but Ramsay fucks up too by having too much heat in his pan which is why he constantly moves it off heat. But atleast it’s a bit faster so it won’t be as boring as cooking them at the right temperature. I’ve also never felt the need to add the cream friege after
cook until like 95% done, should look slightly wet, add a spoonful of sour cream, this will add flavor and moisture, turn off heat and the residual heat will finish cooking it.
if you like cafe style then hot pan lots of butter, dont let the butter go dark and pour the scrambles eggs in and move it around until its cooked to your liking
if you like english style put a little butter in a pot and slowly heat the eggs while stirring
season that shit as well
if you're autistics you can do it french style which is in a bowl/double boiler while frantically whisking with shitloads of butter until its basically a paste of semi cooked eggs (fuck french people)
Butter and slightly undercooked them. By the time you plate them and sit down to eat they will be fully cooked. If the eggs are fully cooked in the pan, it's too late.
Are you some fucking dumbos who buys eggs in cartoons and then pours eggs into a cold pan wait for the eggs to slowly cook from the bottom and then scrape your cooked eggs onto your paper plate?
I have the little silicone boats for steaming/poaching. Put some lard in them, pour in one beaten egg, simmer in a covered pot. Then I just drop out my egg puck and eat
>half a cup of carbs (rice:red lentils 4:1) >flock of butter >bit of broth if you have some >half an onion, chopped >8 eggs and lots of salt
add some cream if you want to and it fits your diet
heaping scoop of bacon grease in the pan. you guys do save all your bacon grease done you. globs of butter and milk whisked into the eggs. pan on high, drop eggs in, turn heat down to low and stir constantly til theyre firm. turn the heat off salt and pepper them then serve. my eggs are juicy. they leak egg juice all over like a nice steak would
Take 6-10 eggs, crack em open and whip them up in a bowl
Put said bowl under the water faucet for 1 second
Cook said eggs into scrambled eggs
Take taco hard/soft shells, add eggs to shells
Add bacon or sausage
Masturbate
Now you have breakfast tacos and your pipes cleaned
I know how to get them fluffy, heat the pan to med high, while it's heating add eggs in bowl, whisk with fork a bit, add small amount of water/salt and salt and whisk till more bubbles form. there's technique that's hard to get down, but holding it so it hits the eggs sort of sideways where the gaps in metal come out into air and sturring pretty fast is the best description I can provide.
when it gets hot, add butter, lower heat to med/low and stir, dont be afraid to hold the pan above the hat element, also have small thin cuts of butter to add in when it starts sticking to the pan.
Low heat and butter.
I always make mine in a cast iron, just let it warm up at the lowest setting, butter, eggs in pan, bit of white pepper, scramble scramble, plate and salt.
Always tasty.
>Why are my eggs dry and bland after I cook the flavorful liquid part until it’s no longer a flavorful liquid?
Have you tried not turning your eggs into baby food, anon?
Butter in the pan
Eggs in the bowl, without seasoning
When the butter is melted, throw the eggs in
You want to stir gently
What I look for is a thin layer in the bottom and the drag it like a sheet of cloth, basically waiting every 10/15 seconds before stirring
You do not want to separate the eggs while stirring like this, keep them together
When you have a little pool of egg trapped inside the scrambled eggs you were stirring, take out the pan
Season them with salt and pepper, maybe a bit of garlic
Serve them and then use a bit of bread to cleanup the spills on the plate, like fried eggs
The most important point is seasoning the eggs after cooking, if you do it before, it will split the protein and dry them up when cooking
If you do it after, the pan also becomes incredibly easier to clean
>butter and cream are not healthy
Retard. If you're scared of "cholesterol" (major component of every cell in our body and precursor to sex hormones like testosterone) or "saturated fats" (also a major component of every cell and the main fat source of humans for hundreds of thousands of years) you shouldn't even be in an egg thread.
On a similar note, I don't know how retard NPCs justify 2 eggs a day as "healthy" and then 3 eggs a day as "super dangerous and it'll clog your arteries." There are no healthy foods that magically become unhealthy if you eat them more frequently, obviously unless we're talking about gaining weight and becoming obese.
>add a splash of milk to make them fluffy >mix in seasoning BEFORE cooking
I like to add garlic powder, onion powder, ginger powder, pink salt, white pepper, and a little MSG >cook in butter on low heat >stir frequently
You can also top with chives and hot sauce and shit if you're a gay
>Ghee >Hot pan >Put scrambled eggs in >Take the pan off the heat, let it cool down a bit, add some sour cream, return to heat >Add some salt >Constantly stir to the center >Serve puffy, creamy eggs on plate >Enjoy your meal >
the real answer is stop being a fucking pussy and learn to be okay with eating runny eggs. overcooked eggs are fucking disgusting and feel like eating paper, they should still be liquidy and wet when you take them off the pan, even the whites. also, ALWAYS use butter, not oil or cooking spray shit. salt and pepper is more than good enough to take away the blandness but if you want to be an overcomplicated retard its also acceptable to add any random combo and amount of milk, bacon, cheese, or whatever other stupid shit you come up with.
QED
t. biggest authority on eggs by far in this thread
As everyone who has half a brain has stated, you're overcooking your eggs.
One thing that very few have stated though is that no matter what technique you're using from the multitude of suggestions above, if you are cooking your eggs to your liking as they are in the pan, by the time you put them on the plate and start to eat them, they'll be overcooked. You should be cognizant of the amount of cooking through residual heat as well as the moisture loss after you've turned off your stove.
As this guy stated, it's better to have slightly undercooked eggs than overcooked eggs. You can back into fine tuning it in successive attempts.
Note, other ingredients matter as well. If you're adding some sort of vegetable, it often adds a LOT of moisture, which will give you a false impression that you didn't overcook the shit out of your eggs, leaving you with rubbery eggs that are also watery and extra disgusting.
>4 eggs >add a slurry made from 1 teaspoon of cornstarch >add pepper and salt (I add half a teaspoon of salt and 14 cranks of pepper) >sprinkle of MSG (not necessary) >add small chunks of butter to the mix >heat a good amount of butter at medium high eat >put in some chopped green onions >let them simmer for like 30 seconds >add egg mix >stir until they reache the consistency you want >drizzle sriracha over it, preferably the Tabasco branded one
That cornstarch shit keeps them from becoming to dry
>crack eggs in bowl >add splash of whole milk >stir vigorously >need one uniform consistency and color
Das it maneski
This will get the texture right, flavor is up to you
>crack eggs into pan >scramble whites, leave yolks intact >once the whites start to resemble scrambled eggs, break the yolks and mix >heat off >let cook for another 30 seconds or so >salt and serve
This will make your eggs pop
Low heat, stir constantly, if they start making a lot of noise, sizzling, you're burning the fuck out of them and need to lift the pan off the stove immediately and keep stirring them while they calm down, set it back down when they are totally quiet and don't really seem to be cooking anymore, and have your toast or plate ready to get them out of the pan the second they are done. Control the heat by lifting the pan off the stove, not with the knob on the stove.
No one will believe me, but cheese whiz. Now hear me out, I think cheese whiz is absolutely disgusting, I could never eat it in anything but for some reason it makes scrambled eggs taste amazing. Regular shredded cheese is ass compared to it. As for cooking scrambled eggs, I scramble it around constantly in the pan, and when it's about 75% cooked I turn off the heat and keep stirring. It keeps them moist
1. Scramble the eggs really well with a fork or whisk in a bowl before you cook them, /not/ in the pan.
2. No need to add any milk or water or anything.
3. Cook over medium heat or lower.
4. Use butter. Melt it in the pan to the point that all the water has boiled off before you add the eggs. (You'll know this has happened once the butter has stopped bubbling audibly.)
5. Use a spatula to keep the eggs moving the entire time they're cooking.
6. Don't over cook them. When they're mostly congealed but still a bit wet looking, they're done. Put them on the plate immediately. They'll continue to cook a bit more after this point (look up "carryover cooking.)
Preheat the pan with some butter. How much depends on the size of the pan you'll want it coated with a decent layer of butter.
Don't beat the eggs before putting them in the pan. Break the yolk only after the whites are mostly cooked.
Take the eggs off the heat while the yolk is still somewhat runny. They will still cook a bit.
Experiment a bit with timing and amounts of butter, eggs, possibly some other ingredients and record what you do so when you get it perfect, you will have the perfect scrambled egg recipe.
there is no secret, the more butter you use the better it comes out.
some motherfuckers go as far as add it some cream into it.
frying some onions before introducing egg also goes a long way. >dry
you are frying them too long
Depends how you like them. I've experimented with a lot of different methods and here's my favorite.
Get a pan. Well seasoned cast iron, carbon steel, or nonstick if you're gay. Put it on a medium low heat. Add a little butter, about a half tablespoon. While the pan heats up, crack your eggs into a bowl. Add a little milk.(1 1/2 tablespoon per 3 eggs) Liberally salt and pepper. Whisk until foamy (this shouldn't take more than 30s) If you want meat in your eggs, prepare it now. (I get Precooked Canadian bacon and chop it up.)
If your butter is brown, you had the heat on too high. Turn it down, dump it out, add fresh butter, and let it melt.
Spread out the butter on the surface of the pan with your spatula. Pour the egg mixture in. Stir constantly, you're trying keep the curds from forming for as long as possible. When they do form, be quick to chop them up. Add your meat now. Continue to stir. As soon as the egg stops flowing into the negative space created by your stirring, you may add a small amount of your favorite shredded cheese if you wish. (I prefer it without, but I've noticed that females seem to like it). Continue to stir; the cheese should be fully absorbed by the egg. Turn the burner off. Taste the eggs, if they're a little too raw, let them cook on the residual heat of the pan.
When you're happy with the eggs. Plate and garnish with paprika or chives.
chives
How to make the worst and most pretentious eggs ever
The real answer is a dash of milk and just barely enough time on the pan, don’t overcook them
Pretentious? Is eating fries with ketchup also pretentious? Scrambled eggs have been served with chives since forever, you zoomer autist.
Butter. That's it.
Thiz.
Lower the heat, be patient
This is the correct method. If it's too hot, take it off the heat and scramble with residual heat of pan. Return to heat if needed, rinse and repeat. Use this method and you'll get creamy scrambled eggs every single time. No need for extra milk or cheese bullshit.
These guys know what’s up. Also don’t ever salt your eggs, it pulls the water out and makes them coagulated and yucky
milk
four posts in for the right answer and nobody even acknowledges it.
crack eggs into pan immediately, wait for whites to cook, then scramble
S-tier eggs everytime
Does the S stand for shit? Because those sound like some shitty fucking eggs.
fucking retard
unequivocally based and correct
dont forget salt for seasoning!
based, was literally going to post this too
Started doing it recently, shit's quick and they taste 10x better if you only scramble them for 40-60 seconds and like them runny
good french eggs use a ton of butter, for fitness purposes you'd use low heat to try to get close to that result
Beaten eggs and some kind of fat (butter, olive oil) into a pan, no seasoning yet. Constantly stir the eggs, occasionally stopping for 10-15 seconds, then scraping everything down and continuing. You can salt the eggs and use other seasonings just as they are starting to solidify.
Take them off the heat once they're almost done, there is a good bit of carry over cooking with eggs.
At the end you can use stuff like pepper on top. Using pepper while the eggs are still raw gives them this gross grey color
Absolutely disgusting.
Cut up bacon, onion, tomato, add mixed eggs with a splash of milk, snd cheese as an option. Garnish with chives after you're done cooking.
You’re cooking them too long. They should be wet.
Cream cheese and low to medium heat
basically this. you are actually supposed to use sour cream though. whisk some sour cream in with the eggs and that is the entire secret.
you are also supposed to add a pinch of salt, melt butter on the pan before the whisked eggs and sour cream go in, but those steps will not affect the fluffiness.
Unironically just add a little water, will fluff them right up
This is the key imo. Crack however many eggs you are eating into a bowl, beat with a fork vigorously to break up the yolks, run some water into it (you can play with how much, I just run the sink half power for roughly a second), then pour into the pan. Cook on low to medium heat, and after a couple minutes, stir and it will start solidifying into the fluffy stuff before your eyes. Keep playing with it until you're happy with how it's cooked, then you're done.
Milk, low heat, constant stirring
Kid eggs
Make over easy bitch
I like scrambling kideggs
I like Kenji Lopez-Alt's recipe. Really good, and not too complicated. Should still be a simple dish in the end.
-a bit of a cornstarch slurry in the bowl you mix your eggs
-pre heat a non stick pan with a bit of water in it so it stays at 100°C
-BUTTER, I also do some chive and lots of black pepper
>Kenji Lopez-Alt
gay
I crack them in a bowl first, and stir it with a bit of water to help fluff them. That's it.
Eggs, garlic, cheese, cream ,salt pepper in bowl.mix heaps to fluff up, cook, remove from heat when still a bit wet as other anon said.
t. Fat
I make mine fried constantly spreading the whites so they cook fast so the yolk is as raw as possible with everything seasoning. In really considering separating them and just cooking whites and eating the yolks raw in like a glass or something
>Prescramble the eggs
>Add just a little bit of butter to a moderate-to-high heat, non-stick pan
>Add eggs and beat with wooden chop-sticks, vigorously, for about 30 seconds to a minute
>Add salt while beating
IT WILL KEEP COOKING AFTER YOU TAKE IT OUT OF THE PAN SO WETTER IS BETTER
That's it. You can add shit like onions and peppers and ham and cheese, whatever you want to tastemaxx and nutrientmaxx.
main thing is to cook them with butter and to not overcook them, and ensure you've salted them enough afterwards (99% of the time when food tastes bland it's because it's not salted enough)
>scramble eggs on the side
>butter in pan
>low heat, like max 30-40% of your stoves capacity
>put something on YouTube to watch while you stir gently but thoroughly
>kill heat a minute before you transfer to a plate because the residual heat can overcook your eggs in the 20-30 seconds you’re fetching a plate
Gordon Ramsay has a pretty good video on this. Do it like that and you won’t fuck up, but Ramsay fucks up too by having too much heat in his pan which is why he constantly moves it off heat. But atleast it’s a bit faster so it won’t be as boring as cooking them at the right temperature. I’ve also never felt the need to add the cream friege after
cook until like 95% done, should look slightly wet, add a spoonful of sour cream, this will add flavor and moisture, turn off heat and the residual heat will finish cooking it.
can do it a bunch of ways
if you like cafe style then hot pan lots of butter, dont let the butter go dark and pour the scrambles eggs in and move it around until its cooked to your liking
if you like english style put a little butter in a pot and slowly heat the eggs while stirring
season that shit as well
if you're autistics you can do it french style which is in a bowl/double boiler while frantically whisking with shitloads of butter until its basically a paste of semi cooked eggs (fuck french people)
Pan, nice and hot
egg, cracked
The most amazing creme fraiche, season, incredible.
Butter and slightly undercooked them. By the time you plate them and sit down to eat they will be fully cooked. If the eggs are fully cooked in the pan, it's too late.
Salt and sriracha
literally me
Butter and use lower temps
Garlic powder + thyme and I put a little tomatillo salsa on em.
If I make a breakfast burrito I use garlic, onion, ground cumin, cheese, an cholula classic hotsauce
Are you some fucking dumbos who buys eggs in cartoons and then pours eggs into a cold pan wait for the eggs to slowly cook from the bottom and then scrape your cooked eggs onto your paper plate?
I have the little silicone boats for steaming/poaching. Put some lard in them, pour in one beaten egg, simmer in a covered pot. Then I just drop out my egg puck and eat
>half a cup of carbs (rice:red lentils 4:1)
>flock of butter
>bit of broth if you have some
>half an onion, chopped
>8 eggs and lots of salt
add some cream if you want to and it fits your diet
heaping scoop of bacon grease in the pan. you guys do save all your bacon grease done you. globs of butter and milk whisked into the eggs. pan on high, drop eggs in, turn heat down to low and stir constantly til theyre firm. turn the heat off salt and pepper them then serve. my eggs are juicy. they leak egg juice all over like a nice steak would
Salt
your fav hot sauce. I sprinkle saracha
Take 6-10 eggs, crack em open and whip them up in a bowl
Put said bowl under the water faucet for 1 second
Cook said eggs into scrambled eggs
Take taco hard/soft shells, add eggs to shells
Add bacon or sausage
Masturbate
Now you have breakfast tacos and your pipes cleaned
I know how to get them fluffy, heat the pan to med high, while it's heating add eggs in bowl, whisk with fork a bit, add small amount of water/salt and salt and whisk till more bubbles form. there's technique that's hard to get down, but holding it so it hits the eggs sort of sideways where the gaps in metal come out into air and sturring pretty fast is the best description I can provide.
when it gets hot, add butter, lower heat to med/low and stir, dont be afraid to hold the pan above the hat element, also have small thin cuts of butter to add in when it starts sticking to the pan.
Look up how to cook an omelet French style. Do that without the add ons so that you only have pure egg.
Also add hot sauce while you're cooking it.
add a splash of milk.
thank me later.
Low heat and butter.
I always make mine in a cast iron, just let it warm up at the lowest setting, butter, eggs in pan, bit of white pepper, scramble scramble, plate and salt.
Always tasty.
Do you like American diner style scrambled eggs or babyfood french style glorified egg sauce?
>inb4 jamie oliver
it showcases different styles. Not everybody enjoys the same style eggs.
For me, it's a little bit of green food coloring
FUCKIN LOL shouldn't have been as funny as it is
I will not eat them Sam I Am.
>Why are my eggs dry and bland after I cook the flavorful liquid part until it’s no longer a flavorful liquid?
Have you tried not turning your eggs into baby food, anon?
Butter in the pan
Eggs in the bowl, without seasoning
When the butter is melted, throw the eggs in
You want to stir gently
What I look for is a thin layer in the bottom and the drag it like a sheet of cloth, basically waiting every 10/15 seconds before stirring
You do not want to separate the eggs while stirring like this, keep them together
When you have a little pool of egg trapped inside the scrambled eggs you were stirring, take out the pan
Season them with salt and pepper, maybe a bit of garlic
Serve them and then use a bit of bread to cleanup the spills on the plate, like fried eggs
The most important point is seasoning the eggs after cooking, if you do it before, it will split the protein and dry them up when cooking
If you do it after, the pan also becomes incredibly easier to clean
The only way to make them taste better is to make them less healthy.
Butter, cream, etc.
>butter and cream are not healthy
Retard. If you're scared of "cholesterol" (major component of every cell in our body and precursor to sex hormones like testosterone) or "saturated fats" (also a major component of every cell and the main fat source of humans for hundreds of thousands of years) you shouldn't even be in an egg thread.
On a similar note, I don't know how retard NPCs justify 2 eggs a day as "healthy" and then 3 eggs a day as "super dangerous and it'll clog your arteries." There are no healthy foods that magically become unhealthy if you eat them more frequently, obviously unless we're talking about gaining weight and becoming obese.
because Bill Gates says you only get 2 eggs. the science has been decided.
>There are no healthy foods that magically become unhealthy if you eat them more frequently
Dose makes the poison moron
Add a bit of milk. Black pepper and salt. Not that difficult to figure out.
>add a splash of milk to make them fluffy
>mix in seasoning BEFORE cooking
I like to add garlic powder, onion powder, ginger powder, pink salt, white pepper, and a little MSG
>cook in butter on low heat
>stir frequently
You can also top with chives and hot sauce and shit if you're a gay
>Ghee
>Hot pan
>Put scrambled eggs in
>Take the pan off the heat, let it cool down a bit, add some sour cream, return to heat
>Add some salt
>Constantly stir to the center
>Serve puffy, creamy eggs on plate
>Enjoy your meal
>
the real answer is stop being a fucking pussy and learn to be okay with eating runny eggs. overcooked eggs are fucking disgusting and feel like eating paper, they should still be liquidy and wet when you take them off the pan, even the whites. also, ALWAYS use butter, not oil or cooking spray shit. salt and pepper is more than good enough to take away the blandness but if you want to be an overcomplicated retard its also acceptable to add any random combo and amount of milk, bacon, cheese, or whatever other stupid shit you come up with.
QED
t. biggest authority on eggs by far in this thread
As everyone who has half a brain has stated, you're overcooking your eggs.
One thing that very few have stated though is that no matter what technique you're using from the multitude of suggestions above, if you are cooking your eggs to your liking as they are in the pan, by the time you put them on the plate and start to eat them, they'll be overcooked. You should be cognizant of the amount of cooking through residual heat as well as the moisture loss after you've turned off your stove.
As this guy stated, it's better to have slightly undercooked eggs than overcooked eggs. You can back into fine tuning it in successive attempts.
Note, other ingredients matter as well. If you're adding some sort of vegetable, it often adds a LOT of moisture, which will give you a false impression that you didn't overcook the shit out of your eggs, leaving you with rubbery eggs that are also watery and extra disgusting.
Cook slower
>4 eggs
>add a slurry made from 1 teaspoon of cornstarch
>add pepper and salt (I add half a teaspoon of salt and 14 cranks of pepper)
>sprinkle of MSG (not necessary)
>add small chunks of butter to the mix
>heat a good amount of butter at medium high eat
>put in some chopped green onions
>let them simmer for like 30 seconds
>add egg mix
>stir until they reache the consistency you want
>drizzle sriracha over it, preferably the Tabasco branded one
That cornstarch shit keeps them from becoming to dry
>crack eggs in bowl
>add splash of whole milk
>stir vigorously
>need one uniform consistency and color
Das it maneski
This will get the texture right, flavor is up to you
^did not get enough attention as a child
>crack eggs into pan
>scramble whites, leave yolks intact
>once the whites start to resemble scrambled eggs, break the yolks and mix
>heat off
>let cook for another 30 seconds or so
>salt and serve
This will make your eggs pop
Low heat, stir constantly, if they start making a lot of noise, sizzling, you're burning the fuck out of them and need to lift the pan off the stove immediately and keep stirring them while they calm down, set it back down when they are totally quiet and don't really seem to be cooking anymore, and have your toast or plate ready to get them out of the pan the second they are done. Control the heat by lifting the pan off the stove, not with the knob on the stove.
on the heat, off the heat
No one will believe me, but cheese whiz. Now hear me out, I think cheese whiz is absolutely disgusting, I could never eat it in anything but for some reason it makes scrambled eggs taste amazing. Regular shredded cheese is ass compared to it. As for cooking scrambled eggs, I scramble it around constantly in the pan, and when it's about 75% cooked I turn off the heat and keep stirring. It keeps them moist
1. Scramble the eggs really well with a fork or whisk in a bowl before you cook them, /not/ in the pan.
2. No need to add any milk or water or anything.
3. Cook over medium heat or lower.
4. Use butter. Melt it in the pan to the point that all the water has boiled off before you add the eggs. (You'll know this has happened once the butter has stopped bubbling audibly.)
5. Use a spatula to keep the eggs moving the entire time they're cooking.
6. Don't over cook them. When they're mostly congealed but still a bit wet looking, they're done. Put them on the plate immediately. They'll continue to cook a bit more after this point (look up "carryover cooking.)
Preheat the pan with some butter. How much depends on the size of the pan you'll want it coated with a decent layer of butter.
Don't beat the eggs before putting them in the pan. Break the yolk only after the whites are mostly cooked.
Take the eggs off the heat while the yolk is still somewhat runny. They will still cook a bit.
Experiment a bit with timing and amounts of butter, eggs, possibly some other ingredients and record what you do so when you get it perfect, you will have the perfect scrambled egg recipe.
You overcook them.
there is no secret, the more butter you use the better it comes out.
some motherfuckers go as far as add it some cream into it.
frying some onions before introducing egg also goes a long way.
>dry
you are frying them too long
Depends how you like them. I've experimented with a lot of different methods and here's my favorite.
Get a pan. Well seasoned cast iron, carbon steel, or nonstick if you're gay. Put it on a medium low heat. Add a little butter, about a half tablespoon. While the pan heats up, crack your eggs into a bowl. Add a little milk.(1 1/2 tablespoon per 3 eggs) Liberally salt and pepper. Whisk until foamy (this shouldn't take more than 30s) If you want meat in your eggs, prepare it now. (I get Precooked Canadian bacon and chop it up.)
If your butter is brown, you had the heat on too high. Turn it down, dump it out, add fresh butter, and let it melt.
Spread out the butter on the surface of the pan with your spatula. Pour the egg mixture in. Stir constantly, you're trying keep the curds from forming for as long as possible. When they do form, be quick to chop them up. Add your meat now. Continue to stir. As soon as the egg stops flowing into the negative space created by your stirring, you may add a small amount of your favorite shredded cheese if you wish. (I prefer it without, but I've noticed that females seem to like it). Continue to stir; the cheese should be fully absorbed by the egg. Turn the burner off. Taste the eggs, if they're a little too raw, let them cook on the residual heat of the pan.
When you're happy with the eggs. Plate and garnish with paprika or chives.
>dry and bland
Cook less, add salt. It's not complicated
i wish i liked eggs much
t. overcooks his eggs like opie
Nah actually i always leave runny yolk, that's the best part