You're only lying to yourself if you tell yourself that your plan A was scrambled eggs the entire time. Sometimes you gotta call an audible in the kitchen when something fricks up.
>breakfast just got better
How? >it's a fricking uncooked egg
Oook, israelites. I'm not gonna eat it, but thanks for the suggestion... I'm sure you have my best interest at heart...
>Oook, israelites. I'm not gonna eat it, but thanks for the suggestion... I'm sure you have my best interest at heart...
LMAO, imagine being scared of runny yolks
How the frick do you actually do good scrambled eggs? I have seen so many tips and trick and they all kind of fail
>salt/pepper before cooking >dont salt/pepper before cooking but after >hot pan >low pan >add butter during/before >add baking powder to the egg mix
etc.
>couple of eggs >little bit of milk, don't overdo it, just about 10mL >little pinch of shredded cheese >some finely chopped bacon or ham >some crushed fresh basil if you have it >saucepan, not frying pan, not non stick bullshit - real steel >low heat, very low so it doesn't burn >constant stirring, don't be lazy >stop when it looks and tastes good >wa la
As Alton Brown says, cooked in the pan is overcooked on the plate. Eggs rapidly release moisture as they're cooking, so in order to avoid dry eggs, turn the heat off while they still look runny. What looks like excess moisture will be absorbed by the curds you formed in the beginning stage of cooking the eggs. Depending on how dense/heavy your pan is, you will need to adjust the stoppage time; the heavier the pan, the runnier your eggs should be, and the lighter the pan the later you can stop cooking them.
NO pepper during the cooking, you put that right before you put your eggs on the plate. Pepper will turn your eggs into a greyish colour, not really appealing.
Salt near the end, when the egg mix is getting thicker.
Butter, quite a lot of it.
Cream, right before salting the eggs.
No cheese, no milk.
Medium heat, mix with a spatula all the time, remove your saucepan from the heat when your mix starts sticking to the bottom while mixing. Let it cool a bit.
No need to stir like a madman, just be sure to bring the heat everywhere, all the time, or you will get burnt/overcooked bits here and there.
Result : you should taste the mix of egg yolk, white and butter. The texture should be creamy. The eggs should still be moist enough to absorb a part of the flavor of whatever you're serving them with (bacon, or the tomato sauce from the beans,...).
>NO pepper during the cooking, you put that right before you put your eggs on the plate. Pepper will turn your eggs into a greyish colour, not really appealing.
this is wrong, it does not do that. >Salt near the end, when the egg mix is getting thicker.
also wrong >Butter, quite a lot of it.
correct >Cream, right before salting the eggs.
no when mixing the eggs >No cheese, no milk.
there has to be velveeta in them. no exceptions >Medium heat, mix with a spatula all the time, remove your saucepan from the heat when your mix starts sticking to the bottom while mixing. Let it cool a bit.
this is correct >No need to stir like a madman, just be sure to bring the heat everywhere, all the time, or you will get burnt/overcooked bits here and there.
wrong again stirring is important >Result : you should taste the mix of egg yolk, white and butter. The texture should be creamy. The eggs should still be moist enough to absorb a part of the flavor of whatever you're serving them with (bacon, or the tomato sauce from the beans,...).
tomato sauce and beans frick you.
If you want a belgian/luxembourg-style of scrambled eggs, you can do a "matoufé". This requires flour, milk, small bacon bits and a pinch of sugar.
It's really tricky to get the right proportions. These ingredients are just there to thicken the mix very slightly and soften the taste, but if you mess up it will juste taste like flour and sugar.
Serve on a thick piece of bread, no need for anything else.
Gordons are basically whipped and cut with cream cheese and butter. My favorite is just to turn them once or twice so there's some yolk in the center that still runs but the edges are crispy fried in evoo. It's gratifying to eat and the extra flavor is nice. I know it's not true scrambles.
>beat eggs with a little bit of half and half >crumble in some feta and stir a bit, no need for salt since the cheese has plenty already >melt a small slice of butter in your pan over medium-high heat, add the eggs just as it finishes melting >wait until it cooks around the edges just a bit, then agitate >keep moving it around the pan to prevent the cheese from sticking and burning >once it's mostly solid, turn the heat off >transfer to toasted ciabatta roll and top with a scoop of your favorite salsa
you can make it breakfast, lunch or dinner, for a fuller meal skip the bread and add some rice and black beans
Are you mad? Salsa is for adding moisture and flavor to salty corn chips. Eggs have their own moisture and flavor, which are wildly incompatible with tomato and peppers, and would be overrun by the salsa. Might as well skip the eggs at that point.
Depends on what you want, do you want them firm for a sandwich or really runny and almost raw looking
For firm put them in a hot pan and remove the heat, should cook in less than 1:30
For runny cook on low heat for around 10 minutes stirring constantly
You really don't need any other ingredients, you can make perfectly fine eggs without milk, salt, pepper, etc.
>scramble the eggs >prepare your preferred mix-ins: salt, pepper, thyme, dill, garlic, bell pepper, onion, potato, whatever you want it's your food >medium heat >melt a little butter >toss it all in
That's it. It's not as hard as it seems unless you're adding veggies at which point you cook them in advance and add the eggs last.
My ex's mother taught me how. >whisk eggs in bowl >like really fricking whisk them >use a small pan or use A LOT of fricking eggs >you want egg mixture to be 0.25" thick once poured in the pan >low heat >melt butter >pour out egg mixture >every few seconds shuffle it around >keep doing this until it is *almost* cooked >plate and serve
Do people really make scrambled eggs in single portion sizes? The only reason to scramble them is if you're cooking for a lot of people and don't want to deal with a bunch of individual eggs or if you frick up cracking the eggs and have to scramble them. I don't care how much you undercook them, scrambled is the worst way to have eggs. >worse texture >worse taste >no runny yolk
What's the point?
Bon Appetit has been dwindling in viewer/readership since that career criminal got choked out by some pig. Now they've leaned so far into everything "diverse" that even the most homosexualy leftist wants little to do with them
>frick up a french style omelette
>call it scrambled eggs
won't lie I've done this but I knew I was lying to myself
You're only lying to yourself if you tell yourself that your plan A was scrambled eggs the entire time. Sometimes you gotta call an audible in the kitchen when something fricks up.
Ramsay eggs really aren't that bad, he just looks like a twat making them.
Just lower the fricking heat Gordon
>those large chunks of pepper
Yes
>breakfast just got better
How?
>it's a fricking uncooked egg
Oook, israelites. I'm not gonna eat it, but thanks for the suggestion... I'm sure you have my best interest at heart...
That egg IS cooked you mental midget
>scrambled egg covered in liquid
>"cooked"
k I hope you eat a lot of these.
obsessed
Right wing website
newbie
>Oook, israelites. I'm not gonna eat it, but thanks for the suggestion... I'm sure you have my best interest at heart...
LMAO, imagine being scared of runny yolks
>the whole egg gets mixed together
>somehow it's only the yolks that remain uncooked
sure
>sees egg
>”fricking israelites”
get help
The heat of the mouth cooks the egg.
You can't "cook" an egg in the sense of making it perfectly safe anyhow unless you're baking with eggs or some shit.
I like my eggs crispy
How the frick do you actually do good scrambled eggs? I have seen so many tips and trick and they all kind of fail
>salt/pepper before cooking
>dont salt/pepper before cooking but after
>hot pan
>low pan
>add butter during/before
>add baking powder to the egg mix
etc.
>couple of eggs
>little bit of milk, don't overdo it, just about 10mL
>little pinch of shredded cheese
>some finely chopped bacon or ham
>some crushed fresh basil if you have it
>saucepan, not frying pan, not non stick bullshit - real steel
>low heat, very low so it doesn't burn
>constant stirring, don't be lazy
>stop when it looks and tastes good
>wa la
IF YOU PUT THINGS IN IT ITS AN OMLETTE
otherwise good advice
Fricking wa la.
yawn
As Alton Brown says, cooked in the pan is overcooked on the plate. Eggs rapidly release moisture as they're cooking, so in order to avoid dry eggs, turn the heat off while they still look runny. What looks like excess moisture will be absorbed by the curds you formed in the beginning stage of cooking the eggs. Depending on how dense/heavy your pan is, you will need to adjust the stoppage time; the heavier the pan, the runnier your eggs should be, and the lighter the pan the later you can stop cooking them.
Gotta move the pan on and off the heat while keeping the eggs stirred
Just crack eggs into pan, add seasoning and whatever while stirring. Omelette is better anyway
NO pepper during the cooking, you put that right before you put your eggs on the plate. Pepper will turn your eggs into a greyish colour, not really appealing.
Salt near the end, when the egg mix is getting thicker.
Butter, quite a lot of it.
Cream, right before salting the eggs.
No cheese, no milk.
Medium heat, mix with a spatula all the time, remove your saucepan from the heat when your mix starts sticking to the bottom while mixing. Let it cool a bit.
No need to stir like a madman, just be sure to bring the heat everywhere, all the time, or you will get burnt/overcooked bits here and there.
Result : you should taste the mix of egg yolk, white and butter. The texture should be creamy. The eggs should still be moist enough to absorb a part of the flavor of whatever you're serving them with (bacon, or the tomato sauce from the beans,...).
>NO pepper during the cooking, you put that right before you put your eggs on the plate. Pepper will turn your eggs into a greyish colour, not really appealing.
this is wrong, it does not do that.
>Salt near the end, when the egg mix is getting thicker.
also wrong
>Butter, quite a lot of it.
correct
>Cream, right before salting the eggs.
no when mixing the eggs
>No cheese, no milk.
there has to be velveeta in them. no exceptions
>Medium heat, mix with a spatula all the time, remove your saucepan from the heat when your mix starts sticking to the bottom while mixing. Let it cool a bit.
this is correct
>No need to stir like a madman, just be sure to bring the heat everywhere, all the time, or you will get burnt/overcooked bits here and there.
wrong again stirring is important
>Result : you should taste the mix of egg yolk, white and butter. The texture should be creamy. The eggs should still be moist enough to absorb a part of the flavor of whatever you're serving them with (bacon, or the tomato sauce from the beans,...).
tomato sauce and beans frick you.
Cope trumptard
see
frick off gordon, I saw that slop you serve, it's disgusting
>Baking powder
If you want a belgian/luxembourg-style of scrambled eggs, you can do a "matoufé". This requires flour, milk, small bacon bits and a pinch of sugar.
It's really tricky to get the right proportions. These ingredients are just there to thicken the mix very slightly and soften the taste, but if you mess up it will juste taste like flour and sugar.
Serve on a thick piece of bread, no need for anything else.
add curly parsley and shallots
Gordons are basically whipped and cut with cream cheese and butter. My favorite is just to turn them once or twice so there's some yolk in the center that still runs but the edges are crispy fried in evoo. It's gratifying to eat and the extra flavor is nice. I know it's not true scrambles.
Just do the Gordon Ramsay eggs
This. Tastes better than anything you would get at a restaurant.
>>add baking powder to the egg mix
For what purpose?
>beat eggs with a little bit of half and half
>crumble in some feta and stir a bit, no need for salt since the cheese has plenty already
>melt a small slice of butter in your pan over medium-high heat, add the eggs just as it finishes melting
>wait until it cooks around the edges just a bit, then agitate
>keep moving it around the pan to prevent the cheese from sticking and burning
>once it's mostly solid, turn the heat off
>transfer to toasted ciabatta roll and top with a scoop of your favorite salsa
you can make it breakfast, lunch or dinner, for a fuller meal skip the bread and add some rice and black beans
Lost me at “salsa”
what's wrong with salsa
goes really well with scrambled eggs
Are you mad? Salsa is for adding moisture and flavor to salty corn chips. Eggs have their own moisture and flavor, which are wildly incompatible with tomato and peppers, and would be overrun by the salsa. Might as well skip the eggs at that point.
pico de galio is the only type of salsa im putting on eggs
My goto has always been
>try to make an omelette
>frick it up horribly
Depends on what you want, do you want them firm for a sandwich or really runny and almost raw looking
For firm put them in a hot pan and remove the heat, should cook in less than 1:30
For runny cook on low heat for around 10 minutes stirring constantly
You really don't need any other ingredients, you can make perfectly fine eggs without milk, salt, pepper, etc.
>scramble the eggs
>prepare your preferred mix-ins: salt, pepper, thyme, dill, garlic, bell pepper, onion, potato, whatever you want it's your food
>medium heat
>melt a little butter
>toss it all in
That's it. It's not as hard as it seems unless you're adding veggies at which point you cook them in advance and add the eggs last.
>How the frick do you actually do good scrambled eggs?
Those aren't scrambled mate, those are 'rolled omelets'. They are tasty as frick though, that browning gives them a lot of flavor.
Fricking asiatics dunking a huge roll of over cooked egg into ketchup. Stick to bugs amirite?
There is the possibility that you just don't like scrambled eggs. I don't.
>Crack eggs in a bowl
>Pick out bits of shell
>Whisk
>Add salt and pepper
>Microwave for 1 minute
>Stir
>Microwave for 1 minute again
>Eat
Simple as
My ex's mother taught me how.
>whisk eggs in bowl
>like really fricking whisk them
>use a small pan or use A LOT of fricking eggs
>you want egg mixture to be 0.25" thick once poured in the pan
>low heat
>melt butter
>pour out egg mixture
>every few seconds shuffle it around
>keep doing this until it is *almost* cooked
>plate and serve
>How the frick do you actually do good scrambled eggs?
silicone spatula, all you need to know
Heat of the pepper cooks the egg
No it doesn't. Nothing cooks the eggs
what the frick kind of eggs are you eating?
Heat of the eggs cooks the egg.
the heat of the camera cooks the picture
What do you expect f rom a organization funded by israelites and full of diversity soup
Threads like this remind me why I can't take this board seriously.
Enjoy eating rubber you fricking morons.
Enjoy drinking your eggs homosexual
The heat from their seething cooks the eggs
Do people really make scrambled eggs in single portion sizes? The only reason to scramble them is if you're cooking for a lot of people and don't want to deal with a bunch of individual eggs or if you frick up cracking the eggs and have to scramble them. I don't care how much you undercook them, scrambled is the worst way to have eggs.
>worse texture
>worse taste
>no runny yolk
What's the point?
those eggs are burned.
Bon Appetit has been dwindling in viewer/readership since that career criminal got choked out by some pig. Now they've leaned so far into everything "diverse" that even the most homosexualy leftist wants little to do with them
we need to stop treating not overcooking the frick out of eggs as super secret knowledge
just stop overcooking them