Would you like to share your secret for juicy and delicious scrambled eggs?
I do not always get the scrambled eggs as good as it has turned out to be in this picture. Sometimes a bit dry and sometimes too runny.
12w ago
4.7K
Dear FoodTribers does anyone has a good tip to share with me so I am always consistent with this easiest dish to make and know that it is a no-fail recipe?
I would, however like to share this pic as this was one of my good-looking and tasty scrambled eggs.
Presenting my breakfast this morning, Scrambled Eggs on toasted Sourdough with Baked Beans and Balsamic Glazed Salmon.
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Here's what works for me:
- use a non-sticking frying pan
- use butter for frying, nothing else
- crack the eggs directly into the frying pan as soon as the butter has melted and starts bubbling slightly
- cook on low heat, otherwise the eggs will solidify too fast
- keep stirring and don't go away until the eggs are just right
- enjoy!
You are absolutely right. May be my stove is a bit high. Thnxx for the tip
My pleasure 😊
I take tremendous pride in my scrambled eggs, they're perfect every time 😁 To eggs, I add a splash of water and a splash of milk (or half & half, whatever you have). The other secret is to cook them just until they're finished. They should be solid, but still a little wet. Remove from the heat and let them sit in the hot pan for about a minute to finish cooking on their own.
Wow...Water!
Never thought of this. I am definitely trying this one. Thanx Amanda.
I use water also. I learned that on a cooking show and for me it works better than milk.
Share your best scrambled eggs tips @tribe
I rarely do scrambled eggs, but when I do . . oh they are good! *bragging intensifies 😂😋
3 medium-sized eggs in a bowl, with 40-50 grams cube of butter in the eggs, roughly mixed (the butter cube stays whole). Preheated pan with nothing in it - pouring the eggs and butter and I mix very intensely, also moving the pan. Off the stove mid-way, a tablespoon of creme fraiche, seasoning by your choosing (mine is salt, summer savory and parsley), then back on the stove and keep mixing. Just before they are done, put a tablespoon of butter (roughly) to melt and then I take them off. Another tablespoon of creme fraiche to stop the cooking process completely and they are ready. That's 3 to 5 minutes in total. I don't do beans, but cherry tomatoes in a pan with a little bit of olive oil for the same cooking time.
I take an unconventional approach to scrambled eggs, it all starts with fresh eggs, the fresher the better, I sneak into my neighbors farm, to his chicken coop, in a Fox outfit, the hen gets so scared that when she lays the eggs, they are already scrambled inside from Fox fear (it's a common hen phobia), take them home and crack them open (take off your Fox disguise first though) as the egg hits the hot griddle, they are already scrambled, the hot griddle is just there to heat up the already scrambled eggs.
Scrambled eggs recipe from the Farmers Almanac 😜😂🐔🐣
Ohh fresh eggs will really make a difference, you are right. I used like refrigerated ones for more than 10 days or so.