I don't eat eggs often, but when I scramble, I generally use my well-seasoned cast iron pan. I tried this method using my non-stick. First, they did come out nice and fluffy. Likely some of the best scrambled eggs I've made for myself. Second, the ONLY place they didn't stick to the non-stick pan was where the butter was. So clean up was a mess. I will try this again using my non-stick, foregoing the extra calories of the pat or two of butter and simply doing a light wipe of olive oil with a paper towel in the pan. I'll be curious to see how well it might work in the cast iron, given the additional heat-up time needed. Overall, I think it's a good method; makes a tasty scrambled egg. But I'm not impressed with the clean up!
I know everyone says these are the ways to make scrambled eggs but as someone who hates runny, soft eggs, I will continue to make my eggs "wrong". They will always be "overdone" just the way I like them. 😁
I found Lynne Rossetto Kasper's recipe for Luxury Scrambled Eggs with Cream Cheese and Spring Herbs long ago on The Splendid Table and I've stuck with it. I love how the cream cheese begins to melt toward the end of cooking and truly makes the eggs luxurious! It's also easy, quick , and impressive for company. Try it sometime soon!
I have 2 stoves, 1 with two regular wok burners, and 1 with 1 high pressure wok burner. I always use Mark's method; there's no other way of getting "extra soft" scrambled eggs (of which I am inordinately fond).
Wow, that’s interesting. Must try your technique. Since we make a Parsi version of scrambled eggs in quantity (6 or 8 eggs), I use a small deep saucepan to scramble the eggs as that gives better control over the heat to achieve the desired consistency and avoid over scrambling. Constant stirring and removing from the flame when curdling point is nearing and quick dispatch to serving dish to arrest the cooking. The stirring enables you to judge the changing consistency of the thickening eggs in the deep pan and to distribute the heat. For Julia Child’s recipe, adding cold butter at the end probably could helps do this too just like pasta rinsed in water once boiled? I bet a sprinkle of sea salt after the butter melts would taste phenomenal too - like the Argentinians do to their meats once barbecued.
That's Julia Child's way of scrambling eggs as well. She called for a pat of butter on top when the eggs are finished. Makes the eggs positively silky. I've been scrambling my eggs this way for, oh, probably 40 years. :-)
Cooking spray on a cold skillet with a light (1/2 t) drizzle of olive oil and a small pat of butter. Turn heat on high. lightly beat (use a fork, not a whisk) two eggs with S&P. When butter is just melted, pour in the eggs, stir, turn off heat but keep pan on stove top (I have electric glasstop). stir occasionally to use the residual heat. Remove when your level of dryness or wetness is achieved.
hmmm....i'll try Mark's fast method and add a dash of nutmeg added;
a little water and not milk
Cheesy eggs. Add a couple of pinches of grated cheddar.
Tiny sprinkle of garlic powder…
I love my scrambled eggs fluffy and soft. The tip of what I call the perfect scramble is the temperature, I always use the on and off method.
Eww, wet eggs. :(
I don't eat eggs often, but when I scramble, I generally use my well-seasoned cast iron pan. I tried this method using my non-stick. First, they did come out nice and fluffy. Likely some of the best scrambled eggs I've made for myself. Second, the ONLY place they didn't stick to the non-stick pan was where the butter was. So clean up was a mess. I will try this again using my non-stick, foregoing the extra calories of the pat or two of butter and simply doing a light wipe of olive oil with a paper towel in the pan. I'll be curious to see how well it might work in the cast iron, given the additional heat-up time needed. Overall, I think it's a good method; makes a tasty scrambled egg. But I'm not impressed with the clean up!
I know everyone says these are the ways to make scrambled eggs but as someone who hates runny, soft eggs, I will continue to make my eggs "wrong". They will always be "overdone" just the way I like them. 😁
I found Lynne Rossetto Kasper's recipe for Luxury Scrambled Eggs with Cream Cheese and Spring Herbs long ago on The Splendid Table and I've stuck with it. I love how the cream cheese begins to melt toward the end of cooking and truly makes the eggs luxurious! It's also easy, quick , and impressive for company. Try it sometime soon!
https://www.splendidtable.org/story/2001/04/05/luxury-scrambled-eggs
Well this is a relief after never making it to the 30-minute mark when I read your spiel on the best scrambled eggs ever…
I have 2 stoves, 1 with two regular wok burners, and 1 with 1 high pressure wok burner. I always use Mark's method; there's no other way of getting "extra soft" scrambled eggs (of which I am inordinately fond).
Skip the salt use soy sauce
This is now my go to method!
It's all good. I crack eggs into a jar and use a chop stick, my favorite kitchen gadget, to mix.
Wow, that’s interesting. Must try your technique. Since we make a Parsi version of scrambled eggs in quantity (6 or 8 eggs), I use a small deep saucepan to scramble the eggs as that gives better control over the heat to achieve the desired consistency and avoid over scrambling. Constant stirring and removing from the flame when curdling point is nearing and quick dispatch to serving dish to arrest the cooking. The stirring enables you to judge the changing consistency of the thickening eggs in the deep pan and to distribute the heat. For Julia Child’s recipe, adding cold butter at the end probably could helps do this too just like pasta rinsed in water once boiled? I bet a sprinkle of sea salt after the butter melts would taste phenomenal too - like the Argentinians do to their meats once barbecued.
That's Julia Child's way of scrambling eggs as well. She called for a pat of butter on top when the eggs are finished. Makes the eggs positively silky. I've been scrambling my eggs this way for, oh, probably 40 years. :-)
Cooking spray on a cold skillet with a light (1/2 t) drizzle of olive oil and a small pat of butter. Turn heat on high. lightly beat (use a fork, not a whisk) two eggs with S&P. When butter is just melted, pour in the eggs, stir, turn off heat but keep pan on stove top (I have electric glasstop). stir occasionally to use the residual heat. Remove when your level of dryness or wetness is achieved.
In other words, much like this.