I don’t see anything light and fluffy about that slimy mess in the Gordon Ramsey video.

You’ll have to try it Trapper. They really do come out amazing, but it’s the equivalent of a medium to medium rare steak, as far as eggs go. I would guess you like your eggs “well done”.

I used to do the milk/water/cream routine with lots of whipping to make them super frothy and was convinced that was the best way to do it. Then YouTube's algorithm started giving me videos about rose and tornado eggs and one of them was a British chef who tried out the rose egg method and compared it to the standard French method (water/milk, lots of whipping, etc.). He was sold on the rose egg style. I gave it a try, and I agree. They actually taste like eggs and it ends up with a much better texture. No going back to mixing in milk/water/cream and whipping to a frothy foam for me.

I do two eggs in a bowl, and either mix with a fork until mostly incorporated, or else use a 100+ year old hand crank beater if I feel like cleaning it. No bubbles. No milk. No water. A few twists of fresh cracked pepper, and a little more kosher salt than you'd think is correct.

Into a small ceramic coated pan on high heat with a tablespoon of butter that's melted and swirled around to coat the pan, right when the butter starts bubbling.

My method is to stir the center a bit with a silicon spatula, then simply push the eggs back and forth from one side of the pan to the other and tip the pan to let the raw egg flow out to the bare pan. The instant it sets, I push the egg across the pan and repeat until no raw egg is flowing, then I give the whole thing a quick flip. From the pour to plating, no more than ninety seconds. It's cooked enough to eat, but not turned to dried out rubber. Much less work, much faster, much better end product.

I can't eat eggs out at most places, I find they're generally destroyed. Having worked in kitchens, the concern there is foodborne illness and sick customers, not necessarily an "American style."

I cook mine Waffle House style.

The ONLY correct way.

quote:

Originally posted by Mars_Attacks:
I cook mine Waffle House style.

The ONLY correct way.

Instructions, please?

I cook mine somewhat well done but mix in a little filtered water when I whisk them in the bowl prior to cooking. It makes them lighter/fuller, if that makes sense.

Couple teaspoons of sugar, add one finger of water, swirl around, then add 2 eggs, beat until bubbles form, add couple slices of Velveeta cheese, put in pan,. Keep stirring just a little past runny!

quote:

Originally posted by BigJoe:
Couple teaspoons of sugar, add one finger of water, swirl around, then add 2 eggs, beat until bubbles form, add couple slices of Velveeta cheese, put in pan,. Keep stirring just a little past runny!

Say it ain't so BigJoe !

quote:

Originally posted by Beancooker:
You’ll have to try it Trapper. They really do come out amazing, but it’s the equivalent of a medium to medium rare steak, as far as eggs go. I would guess you like your eggs “well done”.

Yeah, but it needs hot sauce. (26:05)

quote:

Originally posted by BigJoe:
...add couple slices of Velveeta cheese....

My God I didn't even know they still made that stuff? What about shredding a little aged, sharp, parmesan on them?

Part of it is restaurants cook them too fast (too high of a heat). And I also think by the time that the scrambled eggs get plated with everything else in the restaurant kitchen and then end up on your table, after sitting under the warmer, that even if they started as a perfect option number 2, they're going to end up being option 1. Kind of like the toast almost always is cold or luke warm by the time it's at the table.

I always whisk a couple tablespoons of milk in with 3-4 eggs before cooking them, it guarantees fluffier texture and softer.
https://bakeitwithlove.com/scrambled-eggs/

Velveeta ≠ cheese

I just get an omelet and avoid the issue completely.

Sugar ? Oh , hell no ...

quote:

Originally posted by Mars_Attacks:
I cook mine Waffle House style.

The ONLY correct way.

So get drunk first, throw stuff around the kitchen, start a fight with whomever is there and leave with the cops?

We don't usually eat scrambled but I like them dense and firm, no slime. Salsa is great on them and ketchup with Krystal hot sauce being the runner up


Fried eggs, Happy eggs, they have a dark yellow/orange yolk with great flavor. Yolks popped, seasoned with either Spanish omelet seasoning, Tony Cachere's or just salt and pepper

I flip mine before the Mrs egg, she prefers hers well done and I like mine medium

quote:

I cook mine Waffle House style.

They blend them with what looks like a milk shake blender, very fluffy

The only time I accept less than well done eggs is when they are poached. Even then, I like some firmness to the yolk.

Gordan Ramsey, and the rest of the world for that matter, can eat runny eggs if they want, but it disgusts me when they do.

And no, I'm not going to try it.

The only runny part of an egg should be the yolk.

I cook my scrambled eggs like how the Germans call them Rühreier; "stirred eggs".

The key is to heat the pan properly, too many people use an underheated pan or cold pan and the eggs turn to glue. NO milk or water in the eggs, my stepmom always did that and I thought it made them watery.

Well-heated pan with lots of butter, well whisked eggs and STIR-STIR-STIR quickly with a silicone spatula until just set. Serve immediately as they keep cooking and that's what gives you hard nasty eggs.

This was the same technique taught to me in culinary school but they used a fork instead of a spatula.

Small cubes of cream cheese cooked in is also really delicious.