How do y’all fry and scramble your eggs?

Lower heat is probably key, think I’ve had the heat a little too high this whole time

I do my fried eggs over medium. Cook then in bacon fat. S&P them after I crack them into the pan. Start heat on medium, lower to medium low after I flip them.


Don't like scrambled eggs so rarely cook them.

I go with a hot stainless skillet, wisk eggs before, drizzle of olive oil in the skillet and pour the eggs and stir. May take 45 seconds to cook through.

Fried egg. Similar technique, but a bit more olive oil and finish with crushed red pepper, oregano, and salt.

Soft scrambled, as described upthread: little butter, add eggs, stir near constantly, plate to keep from overcooking once you hit the consistency you like.

Fried: I don't really like a hard fried egg, so I sort of steam-fry to get a completely set but tender white and a slightly runny (but thickened) yolk. You put a little butter into a nonstick skillet, heat it, and add the egg. Cover with a tight fitting lid. Cook for 4-6 minutes, depending on how set you want your egg. The lid keeps things moist so you don't get a rubbery white.

question: do you salt your eggs before or after scrambling?

I've heard arguments on both sides

also, does it even matter?

For over easy fried eggs I use a non-stick teflon pan, a pat of butter or if on hand, some bacon grease, not much, but enough so the eggs don't stick.


I'll heat the pan on medium heat then crack the eggs and put them in the pan to start cooking. Once the bottom of the eggs set I'll move the pan around in circles to make sure they are loose and flip them in the pan diner style without using a spatula. Let them cook a minute or so and flip them back over and then on the plate.

Scrambled are beaten until frothy, put them in the pan as above and once they start to set I'll use a wooden spoon to break them up and finish cooking until all the egg is set. Like already mentioned, my wife also doesn't like runny eggs.

If doing an omelet, I'll get the pan heated as above, whip the egg until frothy and pour it in the pan. Anything I'm putting in the omelet is pre-cooked, hot and ready to go in the omelet. The fillings go near one side of the omelet and I'll flip the other half over the side with the filling to finish the omelet. Slide it out the pan onto the plate and eat.

Salt after. Salt breaks down the yolk and changes the texture.

I think I'm weird on scrambled eggs because I use the french method but then overcook them (purposefully)

Slight thread hijack, but egg related: I keep making a sort of crust less quiche, using 6 eggs and 3/4 cup of heavy cream or cottage cheese, plus whatever (ham, cheese, leftover veggies, spinach, bacon, etc) and some seasonings. Bake for 30-35 mins at 325, poured into a buttered pie plate. It has a nice custardy texture and can easily be cut into sections to use on breakfast sandwiches.