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How to make good scrambled eggs |
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#1 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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How to make good scrambled eggs
I am not an egg person and rarely have them!! I have to confess I've never actually 'cooked' an egg in any way shape or form so I need a little help
![]() I have some eggs that I need to use (bought them to bake cakes) and I thought I could possibly make a nice, cheap dinner with them? So how firstly how do I actually make scambled eggs? (I ashamed to ask that being age 28!!) and how do I jazz them up / make them into a nice meal?
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#2 |
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Join Date: Sep 2007
Location: lala land
Posts: 2,203
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I just crack them open into a bowl, mix them through (not whisking or anything), melt some butter in a non-stick pan and add the eggs. Then just stir over a gentle heat until just about cooked - there should still be some moisture. If you carry on cooking until they are dry - it will be like sawdust! Also, the less you stir, the bigger the lumps.
They only need salt and pepper to be nice, but I have added chopped chives or parsley to jazz them up. You could also add chilli flakes etc. You only learn what to do and how you like them from experience - so go for it! ![]() I always have eggs in the house as they provide such instant meals. Omelettes are my all time favourite! |
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#3 |
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Inactive Member
Join Date: Jun 2008
Location: Above the clouds
Posts: 22,453
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yep, i add a little butter to the egg mix too and stir pretty much constantly but gently,
and use loads of black pepper |
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#4 |
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Join Date: Aug 2006
Posts: 12,236
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I use Bill Graingers method. Beautiful, just remember not to overcook!
http://bakingsheet.blogspot.com/2005...scrambled.html |
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#5 |
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Join Date: Nov 2007
Location: Spalding
Posts: 425
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i always add black pepper and pieces of german salami, very nice
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#6 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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I get the pan absolutely smoking hot, put the eggs in and then immediately take them off the heat, returning it to the heat for a few seconds if it stops cooking.
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#7 |
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Join Date: Sep 2003
Location: Devon
Posts: 48,040
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Microwave them.
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#8 |
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Join Date: May 2004
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1) Crack eggs into large mug or small bowl
2) Add some milk or single cream (not too much) 3) Season with salt and loads of black pepper 4) Mix it all up 5) While you're doing this, melt some butter in a non-stick pan 6) Pour egg mix into pan 7) Reduce heat and stir gently until nice & fluffy - Eric |
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#9 |
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Join Date: Jul 2008
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I thought you weren't supposed to add salt until the last second? Turns the eggs rubbery apparently, not that I've ever bothered to experiment.
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#10 |
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Join Date: Dec 2002
Posts: 526
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Add some chilli, chopped coriander and fried tomatoes halfway through cooking.
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#11 |
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Join Date: Jun 2007
Location: Areas Of Zombie Infestation
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Microwave version, always works for me:
With a fork, lightly mix two eggs with a splash of milk in a bowl, and a small knob of butter, if liked. Heat on full power for one and a half minutes. The eggs will be partially cooked around the edges; remove from microwave and mix well with a fork. Return to microwave and cook for a further one - one and a half minutes. The eggs will be fluffy. Leave to stand for one minute, and serve. One serving option is to add smoked salmon at the end of cooking, and serve on toast or a buttered muffin. Cooking times may need to be adjusted slightly, depending on your microwave; the timings given are the short end of the scale. Hungry now
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#12 |
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Join Date: Jun 2008
Posts: 15,979
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Wrap the cooked eggs in tortilla. Melt cheese over the top and serve with guacamole, salsa, soured cream etc
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#13 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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Thanks all
![]() One more quick Q - does it matter what type of milk you use? We only have semi skimmed!! |
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#14 |
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Join Date: Aug 2006
Posts: 12,236
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No, semi-skimmed is fine.
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#15 |
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Join Date: Jan 2005
Location: In Front Of My PC
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We always use semi-skimmed milk too.
We are back on the pan version of scrambled eggs as found the microwave made them a but rubbery. They are lovely and fluffy again
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#16 |
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Join Date: Mar 2007
Posts: 4,288
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You could do rumble tumble, it's an old anglo indian raj era recipe.
Basically scrambled eggs with onions/shallots, chilli, tomatoes and corriander although there are lots of variations and not many recipes.
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#17 |
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Join Date: Jun 2004
Location: Essex
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I sometimes chop some bacon, maybe chopped onion too, fry it for a bit in the butter, then add the eggs, then as above.
Or folding in small bits of smoked salmon and/or asparagus, is good too. |
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#18 |
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Join Date: Mar 2005
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If you're looking for a decent meal from them I would go for an omelette myself, then you can add in vegetables (mushrooms/potatoes etc) or cheese, bit more substantial than scrambled.
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#19 |
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Join Date: Jul 2008
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I used to make mine with milk (my mum did - so I did) but i have stopped recently and now its just butter and eggs and I personally think that the result is richer and creamier. And I always take them off the heat before they go dry, I like them to be oozy pale yellow velvet!
Weekend breakfast treat number one - I LOVE them. |
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#20 |
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Join Date: Aug 2008
Location: Up North
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Quote:
I use Bill Graingers method. Beautiful, just remember not to overcook!
http://bakingsheet.blogspot.com/2005...scrambled.html This method also looks interesting although I haven't tried it. http://uktv.co.uk/food/recipe/aid/607421 |
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#21 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
I used to make mine with milk (my mum did - so I did) but i have stopped recently and now its just butter and eggs and I personally think that the result is richer and creamier. And I always take them off the heat before they go dry, I like them to be oozy pale yellow velvet!
Weekend breakfast treat number one - I LOVE them. |
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#22 |
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Inactive Member
Join Date: Jan 2009
Posts: 8
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If you're planning on having a good scrambled egg, I suggest you add some cheese as well.
Sounds mad, but it's delicious. |
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#23 |
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Join Date: Mar 2008
Posts: 1,068
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Quote:
If you're planning on having a good scrambled egg, I suggest you add some cheese as well.
Sounds mad, but it's delicious. |
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#24 |
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Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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I never use milk, it just makes it thinner and paler without adding anything.
Best tip - use the best quality eggs you can afford and don't over cook them |
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#25 |
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Join Date: Jan 2003
Location: Derby
Posts: 7,120
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I usually crack the eggs into a dish, whisk them up a little, add a little milk.
Put a little oil in the pan, put in the mixture when it's heated up, add some pepper then at the last minute add a little salt and some grated cheese (right at the last second, cus it melts really quickly). Goes nicely with a few fried mushrooms. |
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(I ashamed to ask that being age 28!!) and how do I jazz them up / make them into a nice meal?



