[Closed] Scrambled eggs

Scrape??

You're [s]butler is [/s] obviously overcooking your eggs.

If my butler was having the best bit, I'd have him shot.

Only way they'll learn...

Rachel

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I have the same problem with my butler - I only get the scrappings from the Lasagne dish. 😈

How do you like your scrambled eggs? I can stand them if they're wet and prefer them to be very slightly browned.

Cus it's partly caramelised from being at the bottom and sticking? This is why fried onions are best as they're just starting to brown.

Proper scrambled eggs should do the final bit of cooking after they're served.

The Southern Yeti - Member
Proper scrambled eggs should do the final bit of cooking after they're served.

The Southern Yeti - Member
Proper scrambled eggs should do the final bit of cooking after they're served.

by definition, if they are hot, they'll continue to cook until they enter your mouth.

And why can very few hotels get them right ?

[quote=druidh ]The Southern Yeti - Member
Proper scrambled eggs should do the final bit of cooking after they're served.+1

+2

Because you stay in cheap hotels 😛

Really it's because they cook a massive batch of them rather than on individual order... obviously.

Scrape? Proper scrambled eggs should be only just not-runny.

Scrape? Proper scrambled eggs should be only just not-runny.

Semantics....!

Of course [s]my third under chef[/s] I cook them properly, and only just not runny, it's just that the bit that's left in the pan and scooped up form round the edges always tastes sooooo gooooood!

The secret is not to 'worry' them

"Scoop" now is it? It was "scrape" when you started this thread.

Backtracking already?

CaptainFlashheart - Member
Can someone please explain why when cooking scrambled eggs, the tastiest part is always the last bits that you scrape out of the pan and eat straight from the spoon?

Thanks.

You are suffering from some sort of tastebud malfunction. Probably comes from eating all those crappy sandwiches in Pret...

I bet flashy doesn't even serve his with smoked salmon.

Best scrambled eggs: Turn that heat down and cook em slow.

for 100% tasty scrambled eggs, when nearly cooked, transfer your eggs from one pan to several other pans, thereby multiplying the ratio of tasty scrapings.

Flashy doesn't 'serve' his at all! He has staff for that 😉

Rubbish Binners... he's a common as muck. Word on the streets is he cooks them in a microwave... I'm going to call him Trashy from now on.

Plenty of butter in the pan, cook them slowly and mix in some fresh Parmesan halfway through cooking. Dee Lish.

TOP TIP: used one of those rubbery spatula things when cooking your scrambley eggs so you don't end up wasting valuable egg* on pan scrapings

*I very much like Cotswold Legbar or Burford Browns

mix in some fresh Parmesan

get to f*** - you need some decent eggs, salt and pepper is all you need

Good Oxfordshire eggs there Brakes.

Personally I use a French whisk.

I sometimes put normal cheddar in mine. Might do that for lunch today actually 🙂

What is abnormal cheddar?

Have you tried them with Feta and cayenne pepper?

Nutmeg works well. Just don't overdo it.

I think I meant normal as in not extra mature or anything. Not sure really. Whatever is in the fridge. I haven't tried it with feta or cayenne pepper, sounds a bit poncey.

proper scrambled eggs are cooked in a bowl over boiling water. True story

sounds a bit poncey.

Cash isn't the only thing of which a person can be in poverty. Evidently.

it's scrambled eggs, not a friggin' bashed-up omelette
stick your cheesy additions

it's scrambled eggs, not a friggin' bashed-up omelette

Fair point.

"The Scrambled Egg Defence"

🙂

B*****ds the lot of you! I now have a hankering for scrambled eggs, but cant get access to that lovely eggy awesomeness until tomorrow 👿

... with hot Ciabatta, running with butter...

Sorry.

1. Make an omelette;
2. Put the omelette in a blender.
3. Scrambled eggs!

Where have I read that ^^^ recently? Was it in STW mag?

Good eggs. 1-2 days old (shells are firmer, flavour is better). Nothing else. No butter, no nothing.

Cook slowly over low heat until slightly firmer than runny. Serve, allow to cool for a minute.

Heavenly breakfast in under 5 mins. Joy!

(PS for those who aren't U, a gentleman is never served breakfast, he always serves himself)

Where have I read that ^^^ recently? Was it in STW mag?

Steve Worland's column in the current issue 🙂

Good eggs.

This +1000000

Brakes - calm it down man. Your eggs will addle with a temper like that.

It was only a suggestion. Miserable sod.

Proper scrambled eggs should do the final bit of cooking after they're served.

It was only a suggestion. Miserable sod.

I'm just trying to eggducate you all in the ways of eggs. Sorry if I cracked-up a little, but I know eggsactly how I like my eggs, and that's without anything eggstra added.

Scrambled eggs simply and very tasty crack three eggs into a bowl season and beat, knob of butter in heavy based pan and scramble away until all the liquidness just goes serve on hot buttered toast or bagel, yum.

Heston makes his scrambled eggs in a bowl over a pan of simmering water.

Heston makes his scrambled eggs in a bowl over a pan of simmering water.

I said this earlier

proper scrambled eggs are cooked in a bowl over boiling water. True story

Scrambled is fine but the other day I fancied trying to make Hollandaise sauce for the first time.
The result was almost heavenly - two poached eggs on toasted granary from a small bakery smothered in possibly the nicest hollandaise sauce I've ever tasted. All the eggs had been laid a couple of days earlier by our own hens 😀
The only problem is that our egg production is too low (yeah, thanks foxy b*****d) - so I'm off to pick up two more hens this evening.

Butter tip: only a teeny little smidgen in the pan/bowl at the start, whack some more in just as the eggs start to come together (i.e. a few seconds before serving / scooping / scraping).

Any tips on varieties of smoked salmon to accompany?

I was about to say that poached eggs are far, far superior anyway!

Mine gets done in the microwave :p

They should almost pour out of the pan if done by me!

Hotel I was in the other day served them just the way I like it too, result.

coolhandluke - Member
They should almost pour out of the pan if done by me!

Hotel I was in the other day served them just the way I like it too, result.

Shirley you have yours boiled, and 50 at a time?

OK - this is the deal, egg white starts to coagulate in the range 62-65 °C. At these temperatures it is the most heat sensitive protein, the ovotransferrin, which constitutes 12% of the egg white, which coagulates.
The major protein of egg white, ovalbumin, makes up 54% of the white and doesn’t coagulate until the temperature reaches 80 °C. The yolk begins to thicken around 65 °C and sets around 70 °C. In other words cook the egg to 70 °C and you should have perfect scrambled egg - not too runny and not too dry 😀

edit - link disnae work