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Started By
Message
re: Perfect scrambled eggs
Posted on 8/2/13 at 2:49 pm to Linkovich
Posted on 8/2/13 at 2:49 pm to Linkovich
My scrambled eggs were always terrible until I did it Ramsay style. Used to always get burnt portions right next to undercooked portions. Taking them off the heat for stretches + stirring them the whole time made a huge difference.
0
Posted on 8/2/13 at 2:55 pm to OBUDan
You keeping them on the burner or switching them on/off heat?
Posted on 8/2/13 at 3:03 pm to Linkovich
quote:
I got a job for you...
Let's hear it.
Posted on 8/2/13 at 3:04 pm to Louie T
quote:
You keeping them on the burner or switching them on/off heat?
On and off.
I was stirring and stirring to no avail, so ratcheted up the heat a bit. They started to cook some, so I pulled off and used the scraper to get them off the bottom. Back on for a bit. Off again to add s/p. Back on to finish.
Posted on 9/2/13 at 11:05 am to OBUDan
just tried a new version of scrambled eggs out of necessity.
tsp butter melted on low med heat
1/2 cup vanilla soy milk (did not realize i did not have milk until whisking the eggs)
3 large eggs whisked
salt and pepper to taste
came out very light and fluffy with a sweet twist from the vanilla flavored milk. not saying i'll do this every time but it was very good.
tsp butter melted on low med heat
1/2 cup vanilla soy milk (did not realize i did not have milk until whisking the eggs)
3 large eggs whisked
salt and pepper to taste
came out very light and fluffy with a sweet twist from the vanilla flavored milk. not saying i'll do this every time but it was very good.
Posted on 9/2/13 at 2:37 pm to bdevill
Low heat and stir constantly until moisture hone
Posted on 9/2/13 at 3:23 pm to TyOconner
quote:
Eggs, tonys, splash of water or milk, cook
Yeah, this. If Im feeling a bit frisky I will include things such as cheese, onions, green onions, bell peppers, jalapenos, and/or meats.
Sooo... an omelet?
My method is simple. A teaspoon or so of water or milk per egg, salt, pepper, whisk like hell until the color lightens just a little, then into some butter that has been heated and already foamed, on medium heat. Too high heat, and you'll cook the eggs so hard that the proteins will squeeze out the water and they'll be rubbery and you might scorch some before the whole thing is cooked. Too low, and it'll be hard to get everything to cook evenly. Drop into the pan and let sit for ten or so seconds to let the curd develop and get nice big curds instead of little ones, then start folding it on itself. When the egg looks like it's just a little too runny to eat, it's done. Plate and let carryover heat finish the eggs.
This post was edited on 9/2/13 at 3:29 pm
Posted on 9/2/13 at 3:33 pm to Rohan2Reed
quote:
crack 3 eggs in a bowl
add salt & pepper
add a dash of milk (sometimes)
beat/whisk
pour into a cast iron skillet that I just cooked bacon in (I like cooking in bacon grease rather than butter)
cooked on medium-high heat until just done (i.e. - still plenty of moisture in them)
this is what i do minus the milk
Posted on 9/2/13 at 5:24 pm to Gris Gris
quote:
Posted by Gris Gris Gordon Ramsey's method yields a fine mess of scrambled eggs.
This.
Posted on 9/2/13 at 5:34 pm to Btrtigerfan
I use a method quite similar to Gordon's and then add fresh grated Parmesano Reggiano and green onion instead of chives. They are always FANTASTIC (although the pot I use requires some intense scrubbing afterward).
Posted on 9/2/13 at 9:00 pm to rbWarEagle
Cook a pack of bacon in a skillet. Open a pack of butter grand biscuits, split in half, and fry in bacon grease until done. Scramble eggs with whatever you like , season, milk, water, nothing. dump eggs into remaining bacon/biscuit grease and cook till done to your liking. Then slather butter on fried biscuits and add egg and bacon and cheese if you like....enjoy :)
Posted on 9/2/13 at 9:17 pm to NOLAGT
That sounds really good, but I'd need a week's notice to start taking my Lipitor again.
Posted on 9/2/13 at 9:27 pm to Icansee4miles
Lol yea def not heart healthy but ohh so good. Camp biscuits ftw!
Posted on 9/2/13 at 9:33 pm to NOLAGT
A little visual aid 
Posted on 9/2/13 at 9:37 pm to lsuwontonwrap
Eggs, half and half, seasoning and keep them moving in the pan. Don't let them sit still. Keep using the spatula till they're done. The brown on scrambled eggs is nasty.
Posted on 9/3/13 at 2:33 pm to Jake88
I have a recipe.. you will never scramble an egg again.
Posted on 9/3/13 at 3:18 pm to Boba_Fettuccine
What is it?
Posted on 9/3/13 at 3:21 pm to lsuwontonwrap
quote:
Perfect scrambled eggs
I made some this weekend adding this to the beaten eggs before cooking them
Turned out really good!
Posted on 9/3/13 at 3:51 pm to lsuwontonwrap
quote:
Perfect scrambled eggs
With ketchup
Posted on 9/3/13 at 3:52 pm to ForeverLSU02
4 large eggs
2 tablespoons extra-virgin olive oil (optional)
Fine sea salt
Freshly ground black pepper.
1. Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 20 seconds.
2. Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
3. Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
4. Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper. trust me. this is good shite.
no clean up
2 tablespoons extra-virgin olive oil (optional)
Fine sea salt
Freshly ground black pepper.
1. Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 20 seconds.
2. Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.
3. Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.
4. Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper. trust me. this is good shite.
no clean up
This post was edited on 9/3/13 at 4:02 pm
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