Whats?

My eggs always come out dry and bland

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  1. 12 months ago
    Anonymous

    chives

    • 12 months ago
      Anonymous

      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

      • 12 months ago
        Anonymous

        Pretentious? Is eating fries with ketchup also pretentious? Scrambled eggs have been served with chives since forever, you zoomer autist.

  2. 12 months ago
    Anonymous

    Butter. That's it.

    • 12 months ago
      Anonymous

      Thiz.

  3. 12 months ago
    Anonymous

    Lower the heat, be patient

    • 12 months ago
      Anonymous

      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.

    • 12 months ago
      Anonymous

      Butter. That's it.

      These guys know what’s up. Also don’t ever salt your eggs, it pulls the water out and makes them coagulated and yucky

  4. 12 months ago
    Anonymous

    milk

    • 12 months ago
      Anonymous

      four posts in for the right answer and nobody even acknowledges it.

  5. 12 months ago
    Anonymous

    crack eggs into pan immediately, wait for whites to cook, then scramble

    S-tier eggs everytime

    • 12 months ago
      Anonymous

      Does the S stand for shit? Because those sound like some shitty fricking eggs.

      • 12 months ago
        Anonymous

        fricking moron

    • 12 months ago
      Anonymous

      unequivocally based and correct
      dont forget salt for seasoning!

    • 12 months ago
      Anonymous

      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

  6. 12 months ago
    Anonymous

    good french eggs use a ton of butter, for fitness purposes you'd use low heat to try to get close to that result

  7. 12 months ago
    Anonymous

    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

  8. 12 months ago
    Anonymous
    • 12 months ago
      Anonymous

      Absolutely disgusting.

  9. 12 months ago
    Anonymous

    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.

  10. 12 months ago
    Anonymous

    You’re cooking them too long. They should be wet.

  11. 12 months ago
    Anonymous

    Cream cheese and low to medium heat

    • 12 months ago
      Anonymous

      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.

  12. 12 months ago
    Anonymous

    Unironically just add a little water, will fluff them right up

    • 12 months ago
      Anonymous

      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.

  13. 12 months ago
    Giddy

    Milk, low heat, constant stirring

  14. 12 months ago
    Anonymous

    Kid eggs

    Make over easy b***h

    • 12 months ago
      Anonymous

      I like scrambling kideggs

  15. 12 months ago
    Anonymous

    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

    • 12 months ago
      Anonymous

      >Kenji Lopez-Alt
      homosexual

  16. 12 months ago
    Anonymous

    I crack them in a bowl first, and stir it with a bit of water to help fluff them. That's it.

  17. 12 months ago
    Anonymous

    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

  18. 12 months ago
    Anonymous

    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

  19. 12 months ago
    Anonymous

    >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.

  20. 12 months ago
    Anonymous

    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)

  21. 12 months ago
    Anonymous

    >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

  22. 12 months ago
    Anonymous

    Gordon Ramsay has a pretty good video on this. Do it like that and you won’t frick up, but Ramsay fricks 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

  23. 12 months ago
    Anonymous

    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.

  24. 12 months ago
    Anonymous
  25. 12 months ago
    Anonymous

    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 (frick french people)

  26. 12 months ago
    Anonymous

    Pan, nice and hot

    • 12 months ago
      Anonymous

      egg, cracked

    • 12 months ago
      Anonymous

      https://i.imgur.com/UXqCETP.jpg

      egg, cracked

      The most amazing creme fraiche, season, incredible.

  27. 12 months ago
    Anonymous

    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.

  28. 12 months ago
    Anonymous

    Salt and sriracha

    • 12 months ago
      Anonymous

      literally me

  29. 12 months ago
    Anonymous

    Butter and use lower temps

  30. 12 months ago
    Anonymous

    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

  31. 12 months ago
    Anonymous

    Are you some fricking 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?

  32. 12 months ago
    Anonymous

    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

  33. 12 months ago
    Anonymous

    >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

  34. 12 months ago
    Anonymous

    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

  35. 12 months ago
    Anonymous

    Salt

  36. 12 months ago
    Anonymous

    your fav hot sauce. I sprinkle saracha

  37. 12 months ago
    Anonymous

    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
    jerk off

    Now you have breakfast tacos and your pipes cleaned

  38. 12 months ago
    Anonymous

    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.

  39. 12 months ago
    Anonymous

    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.

  40. 12 months ago
    Anonymous

    add a splash of milk.
    thank me later.

  41. 12 months ago
    Anonymous

    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.

  42. 12 months ago
    Anonymous

    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.

  43. 12 months ago
    Anonymous

    For me, it's a little bit of green food coloring

    • 12 months ago
      Anonymous

      FRICKIN LOL shouldn't have been as funny as it is

    • 12 months ago
      Anonymous

      I will not eat them Sam I Am.

  44. 12 months ago
    Anonymous

    >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?

  45. 12 months ago
    Anonymous

    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

  46. 12 months ago
    Anonymous

    The only way to make them taste better is to make them less healthy.

    Butter, cream, etc.

    • 12 months ago
      Anonymous

      >butter and cream are not healthy
      moron. 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 moron 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.

      • 12 months ago
        Anonymous

        because Bill Gates says you only get 2 eggs. the science has been decided.

      • 12 months ago
        Anonymous

        >There are no healthy foods that magically become unhealthy if you eat them more frequently
        Dose makes the poison Black person

  47. 12 months ago
    Anonymous

    Add a bit of milk. Black pepper and salt. Not that difficult to figure out.

  48. 12 months ago
    Anonymous

    >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 homosexual

  49. 12 months ago
    Anonymous

    >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
    >

  50. 12 months ago
    Anonymous

    the real answer is stop being a fricking pussy and learn to be okay with eating runny eggs. overcooked eggs are fricking 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 moron 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

    • 12 months ago
      Anonymous

      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.

  51. 12 months ago
    Anonymous

    Cook slower

  52. 12 months ago
    Anonymous

    >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

  53. 12 months ago
    Anonymous

    >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

  54. 12 months ago
    Anonymous

    ^did not get enough attention as a child

  55. 12 months ago
    Anonymous

    >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

  56. 12 months ago
    Anonymous

    Low heat, stir constantly, if they start making a lot of noise, sizzling, you're burning the frick 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.

  57. 12 months ago
    Anonymous

    on the heat, off the heat

  58. 12 months ago
    Anonymous

    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

  59. 12 months ago
    Anonymous

    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.)

  60. 12 months ago
    Anonymous

    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.

  61. 12 months ago
    Anonymous

    You overcook them.

  62. 12 months ago
    Anonymous

    there is no secret, the more butter you use the better it comes out.
    some motherfrickers 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

  63. 12 months ago
    Anonymous

    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.

  64. 12 months ago
    Anonymous

    >dry and bland
    Cook less, add salt. It's not complicated

  65. 12 months ago
    Anonymous

    i wish i liked eggs much

    • 12 months ago
      Anonymous

      t. overcooks his eggs like opie

      • 12 months ago
        Anonymous

        Nah actually i always leave runny yolk, that's the best part

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