DonRocks Posted August 30, 2018 Share Posted August 30, 2018 4 hours ago, DaveO said: BTW those eggs are cooked in a mold which is how they all turn out identical. I don’t have one at home but I wonder if those eggs in a typical store bought egg sandwich add lesser quality ingredients and consequently don’t taste the same as scrambled eggs (however you prepare them). I think they must Call me crazy, but ... fried, scrambled ... eggs cooked runny, and not in a pre-formed shape, make all the difference in the world. I first noticed this with McDonald's Egg McMuffins perhaps twenty-years ago, and it turned me against them. Link to comment Share on other sites More sharing options...
DaveO Posted August 30, 2018 Share Posted August 30, 2018 10 hours ago, DonRocks said: Call me crazy, but ... fried, scrambled ... eggs cooked runny, and not in a pre-formed shape, make all the difference in the world. I first noticed this with McDonald's Egg McMuffins perhaps twenty-years ago, and it turned me against them. Probably deserves a cooking thread on scrambled eggs. I’ve made them sans anything, with salt and pepper, just pepper, with water, regular, skim and 2%milk, medium cream, and chives. I’ve used all quality and price point of eggs. Then of course I’ve added other elements to the scramble. Damned if I have the “perfect” scramble. Link to comment Share on other sites More sharing options...
ktmoomau Posted August 30, 2018 Share Posted August 30, 2018 I don't hate a poached egg in a mold, the ones made without are better, but I don't mind them as much as other "molded" eggs. Link to comment Share on other sites More sharing options...
DonRocks Posted August 30, 2018 Author Share Posted August 30, 2018 1 hour ago, ktmoomau said: I don't hate a poached egg in a mold, the ones made without are better, but I don't mind them as much as other "molded" eggs. An Oeuf à la Coque is really nothing more than a poached egg in a mold - that's one of my favorite ways to enjoy an egg. Link to comment Share on other sites More sharing options...
Pat Posted August 30, 2018 Share Posted August 30, 2018 I've seen something called an omelet-style scrambled egg, which is what I assume happens when you put it in a mold. Not sure. It's not bad on a breakfast sandwich, but it's not exactly a scrambled egg either. --- Duke's Counter (dcs) Link to comment Share on other sites More sharing options...
DaveO Posted August 31, 2018 Share Posted August 31, 2018 I'm interested in the "perfect" scramble; that combination that comes up with superior scrambled eggs all the time. What type eggs do you use? What do you add if anything? (milk, water, secret ingredients?) How much do you whisk it? (falling back on OCD tendencies I count to 100 ) And all the other tricks and experiences from excellent home cooks. And then what do you add that makes it a tasty scramble with other ingredients?? I'm partial to a cheesy spicy scramble. Link to comment Share on other sites More sharing options...
Pat Posted August 31, 2018 Share Posted August 31, 2018 You cook the eggs on low heat, slowly, covered. I usually add a small amount of milk but water works too. I whisk them until they are mixed but not foamy. 1 Link to comment Share on other sites More sharing options...
sheldman Posted August 31, 2018 Share Posted August 31, 2018 Small nonstick pan. 2 or 3 eggs and about a half tablespoon butter, plus salt & pepper. low heat. no whisk. break up eggs and stir and then constantly fiddle and scrape and stir and worry them with small spatula until they are right to your preferred level of wetness or dryness. haven't measured the time but should take at least 3 minutes and perhaps more. 1 Link to comment Share on other sites More sharing options...
DIShGo Posted September 1, 2018 Share Posted September 1, 2018 I whisk minimally before pouring into small, nonstick skillet. Salt, pepper, low heat. Move and scrape continually with spatula or wooden spoon. Sometimes I add a bit of butter. Link to comment Share on other sites More sharing options...
DaveO Posted September 2, 2018 Share Posted September 2, 2018 On 8/31/2018 at 12:23 PM, Pat said: You cook the eggs on low heat, On 8/31/2018 at 4:07 PM, sheldman said: 8 hours ago, DIShGo said: , low heat. low heat. I’m beginning to sense a pattern here 2 Link to comment Share on other sites More sharing options...
Pool Boy Posted September 3, 2018 Share Posted September 3, 2018 Low to medium heat. Attention is the key. But sriously, whisk the hell out of them in a bowl with a pour spout and then...chill. Watch the edges, Slowly flip the done bits inwards in a slow motion thinger dinger. NO ADDITIONS. Whatever you do....take them out at LEAST 30 seconds before you think they might be done. Soft scrambled eggs will be consumable, but ruined, if you go to far past the 30-second rule. Salt and pepper at the end. AFTER plating. I have spoken. lol Link to comment Share on other sites More sharing options...
DaveO Posted September 4, 2018 Share Posted September 4, 2018 21 hours ago, Pool Boy said: Low to medium heat. Attention is the key. But sriously, whisk the hell out of them in a bowl with a pour spout and then...chill. Watch the edges, Slowly flip the done bits inwards in a slow motion thinger dinger. NO ADDITIONS. Whatever you do....take them out at LEAST 30 seconds before you think they might be done. Soft scrambled eggs will be consumable, but ruined, if you go to far past the 30-second rule. Salt and pepper at the end. AFTER plating. I have spoken. lol ....and you have. Two scrambles so far with low heat: Wonderfully fluffy. 😃 lot of whisking- no pour spout-not worried about the edges- very very intrigued by thinger dinger. Can I buy one or more on Amazon?? One with additions- one without. (so I’m not that good with taking directions. 🤗) Low heat- thank you one and all!!!!! Link to comment Share on other sites More sharing options...
DanielK Posted September 5, 2018 Share Posted September 5, 2018 Not just low heat - Eric Ripert had a video of making scrambled eggs, and he would only leave it on low heat for 30 seconds, then take it off the burner for a bit, then back on the burner, stirring the whole time, repeat until done. Link to comment Share on other sites More sharing options...
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