apartment therapy changing the world, one room at a time

Jeez, that picture looks delicious!

That pretty much sums it up. I think adding a little milk (cottage cheese is a good idea!!) is essential.

Sweet! Now I know what to make for lunch :)

My mom always made scrambled eggs in the microwave growing up, and it was years before I even knew that rubbery scrambled eggs existed!

I personally like my eggs well done. I cannot stomach anything that is within a stone's throw of runny. I think it has to do with my mother cooking eggs in a cast iron pan when I was growing up. I have to see that brown-ness on the eggs or else I can eat them.

I hated scrambled eggs until I discovered the slow cook method. The healthy knob of butter is key. :)

Jetsaredim,
That brownness has nothing to do with cast iron! I cook in cast iron almost exclusively and I never, never, never have eggs with even a hint of brown. And no, I don't like them underdone, either. IMO, if your eggs are browning, the heat is too high.

Gordon Ramsay has a video on Youtube for cooking them and they were the best I've had.

Basically you crack the eggs in a pot adding some butter and stir them in the pot. Taking on and off heat so they don't overcook. Once they've started to solidify, take off heat and add a bit of creme fraiche and salt. According to him, breaking them and adding anything in advance is more likely to make them runny or watery.

Low and slow is the only way to cook eggs in my book but I could never handle a 30 minute wait time. But, I love that picture-makes me want to eat that dish RIGHT NOW!

This is exactly how I do it, though I usually use half-and-half rather than cream.

Bali2,
Interesting! I crack mine directly into the pan, as well.

if your eggs are browning, perhaps you're burning your butter.

My gf likes her eggs weellll done--I attribute it to her mother's inability to cook eggs.

I get compliments on my scrambled eggs all the time, and they are one of my very favourite meals.

The method I follow is very different, as is the end product. My eggs are softly scrambled à l'Escoffier.

This being essentially a French recipe, the key is butter (surprise, surprise). Eggs are lightly blended with a fork in a bowl, and salt is added. Half the butter ( a good nob) is melted in a small saucepan (no, not a friying pan) over medium heat, and when it is beginning to foam, the eggs are added. Then, with a wooden fork, you stir constantly, going backwards and forwards and into all the corners to prevent sticking. When about 3/4 of the egg mixture is soft scrambled mass, and 1/4 still liquid, the pan is taken off the heat, and another knob of (lovely unsalted) butter is stirred in. The eggs will continue cooking in the residual heat. They are done when there is no longer any liquid. These eggs are lovely and creamy with tiny curds, and marry very well with smoked salmon. Mmm.

oops! Forgot to mention that the method is detailed by Delia Smith online and in her How To Cook book:

http://www.deliaonline.com/how-to-cook/eggs/how-to-scramble-eggs.html

The "Gordon Ramsay" version makes absolutely the finest scrambled eggs I've ever had. It's also a good middle-ground between the half hour and crack-into-a-hot-pan methods.

I have been told I make some of the best scrambled eggs my friends and family tasted. Well cooked, but not brown or crunchy. Extremely fluffy.

Crack eggs. For every egg, put in about a shell's worth of water. (use the smaller side of the cracked egg and fill about 3/4ths of the way up), beat until just incorporated.

Heat the pan on medium heat - the butter should sizzle when you drop it in. Once pan is coated with eggs, lower the flame and let the egg sit, as if you were making an omelet. Once that bottom has set, you start pushing the cooked egg into the middle, tilting the pan to have the raw egg touch the pan. Continue until raw eggs have touched the pan.

This leaves cooked eggs on the bottom and wet eggs on top - pepper and salt if you want. Now cut through the egg to flip. Turn off the heat once you have flipped all the pieces and enjoy. The egg is cooked completey and there are no curds, just large pieces of fluffiness. The texture is similar, but lighter and tastier than the folded egg they give you at McD's

That picture looks amazing! I often added a bit of cream cheese while whisking the eggs before putting them in the pan. And I add some greated cheese while they are cooking.

I've been in love with the Julia Child plain omelette method lately. Hot pan, decent amount of butter, eggs go in when the foam subsides. After a second or two in the pan, swirl it around then as it cooks start to shake back and forth. The omelette will come together and fold in on itself. Process takes about 30-45 seconds.

I think there's a video on youtube.

I used to be a dry egg person, but these are wonderful.

Pretty much the same method except I like to whisk my eggs more to make it more fluffy and less creamy.

And then garnish with fresh parsley, crab meat, and crumble a tiny bit of Spanish saffron on top.. Omg.. Heaven!!

I use the smallest pot I have. I find too much surface area makes it too easy for the eggs to cook in a flash. I leave a whisk in the pot and give them a stir every so often. Deeeee-licious

I use the faster 'American' version--medium heat, buttered cast iron skillet and stir until soft-set. I add 1 tsp chipotle paste (just put the peppers & adobo sauce in the blender) and goat cheese at the end and serve on warm corn tortillas.

Generally, I crack the eggs open in a glass measuring cup (pouring out of it is less messy than with a regular bowl). Then I add ca. 1 tbs. cream for each egg, salt and pepper. When I feel a little adventurous, I add a tablespoon of siracha sauce.

That mixtures gets into a hot pan with a good amount of butter in it - it should be "whispering". Stir and turn until it is almost done - I get out my half when the edges are still runny and leave the rest in to cook through for my husband.

Oh, and my husband also likes tuna in his scrambled eggs. About half a can per 2-3 eggs. And tons of chili sauce.

I've been really into having bacon with my eggs (as opposed to just the eggs), so I usually cook a couple of strips in a cast iron skillet and then cook my eggs in the bacon grease. Sometimes I just cut up the bacon and pour a couple eggs on top after it's cooked for a makeshift bacon omlette.

I'm sure cooking my eggs in bacon grease is going to kill me.

That photo makes me drool!!!

Photo is gorgeous!

I cook my eggs in exactly the same way as posted. I love the cottage cheese idea; I recently purchased a new brand that's entirely too tangy for me, so this might be a great way to use up the carton. Thanks!

to elizabeth marley - we all have to die somehow and wouldn't you rather die from eating lovely eggs cooked in bacon grease? yum!!

I eat scrambled eggs nearly every morning for breakfast and I do the low/slow cooking method. Probably takes 10-15 minutes and they turn out perfectly fluffly and moist. Serve it with a hot homemade English muffin with homemade jam - HEAVEN! :)

This how I cook my eggs, too, but it really only takes me 4 or 5 minutes from start to finish. Add some feta some time. It's AMAZING.

I loooove scrambled eggs and am always on the hunt for the best bacon and eggs in LA. I've also been working on perfecting my own scrambled eggs since I was a wee one. The method above sounds perfect. Will have to try the cottage cheese method soon.

So funny that you mention the 'eggs keep cooking after they've been taken off the heat' thing. My mom used that as an excuse for why the egg whites were still somewhat clear when served to us...that's when I took over breakfast duty! They should be wet, not uncooked! LOL!

LOVE scrambled eggs, hate omlettes. Hence, soft, fluffy, milky eggs are key. I can't stand that leathery bottom on omlettes. Pretty much cook mine the same way, but always use a little milk to get them perfectly fluffy.

The best egg scrambler I know stirs and scrambles the eggs gently with a fork with garlic speared on it. I have never been able to reproduce his perfect, fluffy moist clouds.

I mix my eggs with a bit of water and put them into the buttered pan with cubes of cream cheese, salt, and pepper. We prefer large, soft, billowy curds so I don't stir during cooking -- rather I push and fold the eggs with a wooden spatula while cooking over medium-low heat. Cook til glossy, then take a portion off the heat for me and my husband and cook the rest a bit more for our daughter. The cream cheese adds rich flavor and creamy goodness even when the eggs are cooked until they're completely set. The whole process takes about ten minutes and we're fully satisfied.

Everyone I've ever made them for raves about them, but then again I've only ever made scrambled eggs for extended family and close friends. They would likely rave even if the eggs were mediocre. BTW, I love the idea above about adding chipotle & goat cheese to eggs eaten with tortillas. Sounds delicious.

oh man do i love scrambled eggs. i just finished eating my 2 whites/1 yolk scrambled breakfast :)

how i roll: i beat the eggs in a bowl, add in some water from the faucet (not a lot), a healthy squirt or two of Tobasco, and some cracked pepper. i only use butter in the pan when i'm cooking for others, for myself i just spray it with pam. when cooking, i push'n'fold, no stirring. i also flip them over to cook the wet side and turn the heat off.

yummers.

I pretty much employ the same method - but I add my milk (or cream if I have it) later, once the eggs are in the pan.

This is essentially how I've always made them (and taught my ex-partners how to do it) and it always produces lovely, creamy eggs. I couldn't stand if they were dry at all!

i start with the heat on the low side of medium and stir until they just start to set. then i turn the heat up to almost high and fold them over until they're able to hold they're own shape. i like large curds :)

the biggest thing to scrambled eggs is to take them off the heat before they're done. the article is spot on about that :) if they're done in the pan they're overdone on the plate.

i used to scramble everything together if i was going to add anything. now i add the supplementary stuff to the eggs after they each cook on their own. i love the eggs on their own too much to sacrifice their flavor.

@chumsabilly, you're right about the water. I once worked as a sous-chef for a professional chef, who taught me that adding milk or cream toughens the protein in the eggs. I took that on faith, though, so I've never done a side-by-side comparison. Perhaps AT readers might want to report on the water v. milk/cream controversy? Might make a fun post and survey.

I use the same method as you use.
Sometimes I use milk or cream or water.
Taking them off of the heat when they are still shiny is the important part.
I've cooked a LOT of eggs - having chickens and an endless supply of eggs is always nice!

Eh...you can have good scrambled eggs in a hurry if you just scrape vigorously on higher heat. And of course take them off heat before they are fully cooked so they finish cooking and end up just right. I usually don't have the time or patients to do it the slow and low method.

I've also found that adding things to the eggs before putting them to heat has a greater tendency to make them watery. But, I suppose cooking it slow and low could keep that from happening. Again, no patience and I don't really feel the need to add milk or whatever anyway.

Also, sometimes, I want the crusty browned parts of the egg. So I just leave it on heat longer when I want that.