The best scrambled eggs I ever had. SLOW cooked.

[trof]

Just read about this method and tried it.
FANTASTIC!
CREAMY!
YUMMY!

Non-stick pan works best.
2-3 eggs.
Room temp if you have time.
Beat with whisk until uniform in consistency, but not foamy.
Stove on medium heat (Med/5 on my electric).
1" knob of butter in pan.
When melted and just starts to foam, pour in eggs.
Immediately turn down to medium low.
The recipe I saw said "Low". But "Low" on my cooktop wasn't hot enough.
I bumped it up to about 2.5 to 3 on a 10 point scale.

Stir, stir, stir. It took about 10-15 minutes to get creamy curds and no liquid left in the pan.

It takes a little time and work, but trust me, you have NEVER had scrambled this good.

[Warpy]

1. The secret to any egg dish

including crepes and pancakes is cooking them on the low side of medium. Yes, it takes longer but the results are perfection.

[flamin lib]

2. Yeah, nothin' like really good scrambled eggs.

There are three parts to eggs; loose white, tight white and yolk. Crack an egg and you can see them separate. The loose white sets first, the tight second and the yolk last. The trick is to get the whites set throughout and still have the yolks a soft custard consistency. Like an over medium egg. Over do the eggs and the proteins set up tight and squeeze all the moisture out so you have hard curds and water on the plate.

I like serving these over a thick slice of toasted french bread. Top the toast with eggs, cover that with a spoonful of Hollandaise sauce and garnish with an ounce or so of smoked salmon. If ya' really want to gild the lily add a dolop of black lump fish eggs.

Now you're looking at a $40 breakfast at any 4 star hotel . . .

For what it is worth, eggs are very forgiving for a quick breakfast but they can be very complex and difficult to get to the 'over the top' greatness that they can offer.

Perfect hard boiled eggs: bring 1/4 inch of water to a boil, place room temp eggs in the pot and cover. Reduce to simmer and time for ten minutes. Immediately immerse in cold water to stop the cooking. Makes no difference how many eggs you steam, the time is the same for one or a dozen.

Even more perfect boiled eggs: store the eggs on their sides and flip the carton every day or so. The yolks will be centered and not stuck at one end. Eggs that are a week old are best for boiling as they peel much easier.

[angstlessk]

3. We all come here for the politics...

but come away with so much more knowledge...I am so glad DU has all these Groups...some very learned folks from every corner here with such great info, given freely.

Whats not to like?

[awoke_in_2003]

5. The way I boil eggs now

Put eggs in water, put pan on high burner. Once starts boiling, let it go for 1.5 to 2 minutes. Remove pan from the burner. After 5 minutes or so, put in cold water. This leaves my yolks just very slightly moist, and the outer portion won't be green.

[PoindexterOglethorpe]

6. My hard boiled eggs:

Put the eggs in cold water, put pan on medium burner. Once it starts boiling, turn the heat off, put a lid on the pan, and time ten minutes.

They are perfect, at least as I define perfect.

The annoying part is watching the pan to tell when the water starts to boil.

[awoke_in_2003]

8. That sounds right

Putting a lid on will keep the heat in longer than my method, so no need for the boiling time. But the, now I have a lid to wash, too

[PoindexterOglethorpe]

7. I hate it when I order scrambled eggs, in a restaurant and they are

scrambled hard. Yuck.

[Lars39]

9. I've sometimes had some luck ordering them "lightly scrambled".

It's still hit or miss though.

[Major Nikon]

4. I make up to a dozen eggs at a time this way

The secret is knowing how egg proteins work. If you heat an egg past 185F, the egg proteins will turn dry and rubbery. So the trick is to cook the egg throughout without exceeding that temperature. If you have a temperature controlled water bath like a sous vide setup, you can even make soft and even hard boiled eggs without going past 185F and the results are incredible.

[Lars39]

10. This reminds me of the Nero Wolfe episode where he scrambles eggs...

[trof]

11. Wow! Thanks for that.

A whole season of Nero Wolfe mysteries on you tube for FREE!

[Lars39]

12. I know!

I didn't know they were on there either. Thanks for triggering my memory.
That was a good series.

[eleny]

13. I find the secret is to keep the eggs moving

The plucked eggs go into the pan and when they get to bubbling around the edges I start moving them around and tilting the pan to give the uncooked part access to the heat of the pan. Fluffy texture and cooked through!

When I make sunnyside ups I use a small pan for two eggs, cover the pan with a glass lid and turn down the heat. Then we wait for the eggs to film over just a bit and quickly slide them onto the plate. They aren't runny but I can still dip bread into them and get soft yoke that's nice and hot. I'm lousy at making easy-over eggs. The breakage is hit and miss. But my sunnyside ups are perfect every time unless I let them go too long.

[sir pball]

14. Better with a double boiler.

We usually call it "French scrambled" eggs...whisk the eggs, some cream, fines herbes, salt and white pepper together in a metal bowl. Put it over a pot of simmering water and continuously fold the mix with a spatula until it just...barely...sets. Spoon over toast and top with a whiff of finely shaved Gruyere. It's absolutely transcendental.

Of course, when you're on Bowery doing brunch for 200+ there's no such luxury, we just take a nonstick, toss a tablespoon of clarified butter in, drop a ladle of pre-beaten eggs in, and toss over a low fire till it comes together. Good enough that people will pay $22, but not as good as it could be.

[trof]

15. I've done the double boiler thing and it was fantastic.

But it took a long, long time.

[sir pball]

16. Time and quality are mutually exclusive..

..except for frying eggs.