I saw this question on a cookery Forum and it made me think of how we must all have different ways of making it.
Milk or Cream is a definite No No when I make Scrambled Eggs for HWMO.
I use my non-stick omelette pan, whisk 2 eggs plus one yolk in a bowl, a pinch of salt, whisk it not until it gets bubbles though, just enough so that it is combined.
Melt a good knob of real butter in the pan, pour the eggs in and let it cook on low until the edges start to rise in little curds, draw the edges into the centre, take off heat, keep stirring and slanting the pan so the liquid reaches the edges of the pan, put back on heat, put toast in toaster (3 minutes) gently bring the last of the edge of egg to centre, before it is fully cooked take off heat as eggs will continue cooking.
Take toast out, quickly butter them, take warmed plates from oven, use my favourite spatula to pile the scrambled eggs onto toast, a few twists of black pepper and perhaps a tiny extra pinch of salt, and wallah! lovely soft scrambled egg on toast.
How do you cook yours? Do you add Milk or Cream? If so, why?
A spot of oil and a knob of butter (butter for flavour, the oil stops it burning). Break eggs into the frying pan whole and start to fry slowly, moving a spoon around, breaking up the white, keep the yokes whole till last couple of seconds, remove from heat, turn over and or leave with lid on for one minute. Chop, serve. No milk, no seasoning. Old Portuguese trick.
EDIT the result is more like chopped up fried eggs, superior to the trad. scrambled. My mother and grandmother added milk, probably a wartime trick.
I too make mine in the microwave but add a tablespoon of water to the bowl after I crack and whisk the eggs. The water, I was led to believe, creates a steaming effect and results in a fluffier end result.
No milk. Just four beaten eggs poured into a smallish cold non-stick pan with a small knob of butter added. Turn on the heat and keep it on low. As the eggs begin to cook around the edges, give the eggs a stir with a plastic spatula, allow the eggs to firm up slightly before stirring again. Take the pan off the heat occasionally to slow down the cooking process. As the eggs begin to thicken, add one Dairylea type cheese triangle that’s been cut into small pieces. Stir the cheese into the eggs and stir until it begins to melt. Remove from heat and continue stirring (the eggs will continue to cook) until the mix is nice and creamy - never overcook scrambled eggs.
The next part, you will probably find a bit strange and will damn me for it, but don’t knock it until you have tried it.
Share the eggs between two slices of hot wholemeal toast on which Marmite has been spread instead of butter. Try it, I dare you.
Yum! I like the sound of the Dairylea Judd! but I’m the latter of ‘‘you either love it or hate it’’ when it comes to Marmite.
(though I well remember having a cup of Bovril and enjoying it when I was very young) Is Bovril the same as Marmite?
I bet your version of scrambled eggs have a great unique flavour you love.
I have put a little grated mature cheddar into the scrambled egg while it was cooking when one of the grandchildren asked for cheesy scrambled eggs, but only about an ounce or so,just so she could see me putting it into the eggs and at the last moment before taking off the heat as I didn’t know what the texture would be like. Dairylea would be much better next time I am asked. Love Dairylea on cold toasted wholemeal bread.
I always have three scrambled eggs on toast for breakfast. Three eggs, a splash of milk and a pinch of salt whisked with a fork in a Pyrex jug. Two minutes on full power in the microwave, stir then another minute and stir again, leave to stand for around a minute and Bob’s your uncle, perfect eggs… Simples and a doddle to wash up…
SG, l always add a little milk to the eggs plus salt and pepper. I have made it without milk but it was rubbery.
I cook it in the microwave but not for long as l like it to be soft.
My friend used to cook eggs for sandwiches that resembled scrambled eggs. She cooked them in a bowl in a saucepan of water and kept stirring the eggs with a fork…
No milk here …shudders …
…just a gentle beating (not whisked) with some sea salt, black pepper, then poured into melted butter and lots of chives added when they are done…
I always add some milk and butter to the beaten eggs to make scrambled. If there is no milk then IMO you have an omelette (albeit) a broken up omelette). I also think scrambled eggs are best done in the microwave as (unless they are overcooked) they will be fluffy.
I liked to watch Ainsley in the 90s, taught me a thing or two.
His method … eggs in bowl, quick stab at each yolk with a fork, then stab at the white raising the fork till the white broke up, continue 20 times till you’ve got a watery white with streaks of yolk. Cook but remove from heat when still wet.
No milk. Just a generous chunk of butter, add eggs and cook on a low heat until the eggs are halfway set. Then take off the heat and gently stir inwards with a wooden spoon. The heat of the pan should be sufficient to make the perfect slightly runny but beautifully cooked whites scrambled yumminess. Add salt and pepper afterwards.
I also cook omelettes without milk. Just whipped eggs right in the pan.
