How to Make Perfect Scrambled Eggs
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You would not think it would be difficult to make scrambled eggs, but judging by the reaction I get every time I make some one scrambled eggs – it is harder than I thought. I assumed that because I could make decent scrambled eggs – everyone else could. Of course – then I remember all the lousy scrambled eggs I have had in my lifetime and realized it is not so easy.
So, I am going to share the secret here. As with all secrets I give away there is no charge, but when your husband/wife/girlfriend/whatever all of a sudden has a healthier respect for your cooking skills – feel free to leave me a comment.
First part of the “secret” is to use quality ingredients. And there are not very many of them. In mine – eggs, cream and salt and pepper. I use free range eggs only. They are a little more expensive than normal eggs, but I am firmly convinced they taste better than battery chicken eggs. And to all my religious friends - I know, I know - this is a subjective “belief,” rather than a measurable fact. ☺
But I mean – how would you feel being kept in a tiny little box making eggs all day long and unable to flap your wings or even stand up properly? Bored, pissed off and frustrated is what I would feel. That is what battery eggs taste like to me. Maltreatment of the chickens aside – it just makes sense to me that eggs produced by a hen wandering around doing what hens do is going to taste better than an egg from a battery hen. There is planned legislation in the EU to make these cages illegal in 2012. Thank goodness.
Anyway – back to the perfect scrambled eggs. Next ingredient – cream. Fresh, heavy cream. Not this low fat stuff. Real cream. With fat in it.
For two servings, break four fresh free range hens eggs into a bowl, add a splash of heavy cream, and a dash of salt and pepper. Whisk with a whisk. If you don’t have a whisk – a fork will do in a pinch.
Add a large dollop of butter to a saucepan and melt the butter. When the butter is just starting to go brown, pour in the egg mixture. Let it sit in the saucepan for about 30 seconds, then, using a wooden spatula, start moving the eggs around. Keep moving them until all the liquid is evaporated. My personal preference is to serve them on wholewheat toast with a few strips of smoked salmon and melon on the side.
Bon Apetit !
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Comments
Black or red pepper is good :)
I love scrambled eggs but mine always turn out flat and not fluffy. I'm going to try it your way! Now I'm hungry. :)
The combination of whisking and cream usually works :) Let me know how you get on.
Nice hub, I take mine with shrimps, thanks you kindly ;-) SY
Shrimps would work too :)
Melon on the side - is it a taste combination thing? What sort of melon do you suggest?
Honey dew melon or something similar. Good taste combination and clears the pallete :)
Never heard of putting heavy cream in eggs before, although I'm sure I've had it in restaurants without my knowledge! :)
I will have to try making them this way at home for a special treat.
I love scrambled eggs...probably my most favorite breakfast. They're great served with blackberries, honeydew melon or cantaloupe melon. I always have to have a side of fruit with them.
Mark...scrambled eggs? I know you are on the challenge but really...
@ girly girl - makes all the difference.
@cashmere - get bored writing about serious stuff all the time. Plus - a lot of people cannot make decent scrambled eggs :)
sounds yummy, Mark! We usually settle for milk since we seldom have cream in the house. I like my Dad's scrambled eggs, best, though...especially when we are camping. After he fries the bacon, he dumps his egg mixture right into the hot grease!
I'm with dineane , 1 tablespoon of full cream milk per egg and one for the pot as my mum used to say. Everything else identical to Marks recipe.
Sometimes I include some diced smoked ham. ;-)
Bacon grease works pretty good too. You can use milk but I find the combination of cream and whisking really gets them fluffy.
Smoked ham too :)
Sounds great. The best tip I have found is not to rush them. If you use too high of a temperature to cook them faster they become dry. I use cream whenever I have it and it definitely makes better eggs than milk. Sometimes I like to add some cheese too.
Absolutely - although I tend to cook them pretty quickly. Probably about two minutes. As long as you keep them moving all the time it usually works just fine. I like to add cheese as wel :)
Scrambled eggs in the Philippines is what you would call an omelette. I was reminded of this when I was asked to cook scrambled eggs and someone asked me why my scrambled eggs weren't in one piece. :P
Ha - I never knew that. What is a Filipino omelette like then?
Yum, you are teasing the taste buds so off I go to scramble up a few eggs---served over toast of course.
We cook omelettes, using basically the same mix , but add some chopped tomatoe's , ham , bacon , cheese, bit of parsley. Just about anything to your own taste. Then toss it into a hot fry pan (you can get special omelette pans). Then fry it like an egg. Flip it if you like to your own taste. Much tastier than scrambled eggs.
That would work also - you generally need to ccok that much slower than this :) Thanks for the comment
I admit I had to read your scrambled egg hub because although I am a lousy cook eggs are one of the few things I am good at, so out of curiousty I had to see what your secret was. The cream makes a lot of sense to me because the flulffy thing is what separates a good egg from a bad one. Basically I just try not to overcook mine and cook it as little as possible, once the runny stuff is cooked and it's edible then it's done. I'll try the cream idea because I love fluffy eggs. Thanks for the tip.
My pleasure. The cream makes all the difference - and you are right - as soon as the moisture is gone, they are ready.
Good hub. The most important point is to use free range chicken eggs. Although your chicken psychology reasoning has merit, the main reason these eggs taste so much better is the diet of the hens. Free rangers are free to eat what is best for them-bugs and worms supplemented by small amounts of grain.
I am sure that has a lot to do with. I often see chickens sold as having had a vegetarian diet. WTF? Chickens are not vegetarian lol
I'm already feeling hungry. Too bad I've ran outa cream at my place. Will let you know how they turned out to be on my side.:)
Looking forward to it. Enjoy :)
Omelettes are filled with bits of meat or something. :D
I think somewhere along the way, we came to associate the "scrambled" part of scrambled eggs to mean beating the raw eggs together with a fork. It doesn't matter how it's cooked. If you "scrambled" the eggs together before you cooked them and you didn't leave them intact, that's scrambled eggs. :P (Just my interpretation. :D)
Ah - that makes sense. lol
I think, when the chickens are described as having had a vegetarian diet, they are simply grain fed.
You have to watch what free range chickens are fed, I have a neighbout who feeds her chickens table scraps, which is good, unless she happens to have a bunch of garlic salami which she throws out - yes, the flavour goes through to the eggs. UGH!
LOL
That could be fun. Chilli flavored eggs lol
I'm off to the kitchen now! (and will be using organic, free range eggs, butter and a tiny dash of cream). Will let you know...
Just make sure the hens weren't on a garlic salami diest :)
The eggs were delicious! Now, have you got any tips on how to clean the sauce pan? I always find that such a chore.
LOL - Elbow grease :) Works every time. Unless it was cast iron - in which case, coarse salt. Glad they were good. :)
sheenarobins says:
8 months ago
I'd like some egg please. I will try your scrambled egg. In Phil, we only add salt and nothing else. I will try this one. I think, I'm getting hungry.