/ck/ - Food & Cooking

How can any single person be retarded enough to not be able to make scrambled eggs? That's like three peoples' worth of levels of retardation.

Pan, nice and hot.

Butter, retard and dont burn them. What kind of stupid nigger cant make eggs?

>>14100373
Absolutely wrong. Pan medium at highest, preferably medium low, and keep stirring almost constantly.

Bowl, eggs, milk, bit of butter, whisk that shit, hot pan, stir constantly with a wood spoon.

Pan extra hot

It’s way easier to burn when you do it slowly at a low temperature. The secret is to get the pan as hot as possible and cook them in about 8 seconds tops. That’s the basics at least.

Just whisk them vigorously before you fry. don't scramble them in the pan. Use butter. Add salt at the last possible moment. Spread the eggs all over pan and let them cook. Once the sides look like they're hardening push in from the outside in. Rinse and repeat.

>>14100411
Don't do this, eggs cooked quickly are awful even if you don't overdo them.

I get best results from adding eggs to a warm dry nonstick then letting the butter melt in afterwards.

>>14100439
>I get best results from adding eggs to a warm dry nonstick then letting the butter melt in afterwards.
Wait, so you add the eggs then the butter?
Does that work? How do the eggs turn out?

>>14100428
This

>>14100453
PAN
EXTRA
HOT
NO
BUTTER

Do you want to learn how to cook or not?

The main thing is to whisk/beat them a bit to get air into them. Can add milk but I generally don't.

>>14100453
Yeah, eggs in, then immediately add your butter and mix it in melting slowly. It's not that different, it just seems to mix much more evenly.

>>14100466
Neat. I'll give it a try.

3 eggs into a bowl.
6 tablespoons of full fat milk.
Salt and pepper.
Heat pan.
Throw a bit of butter in the pan.
Heat.
When bubbling pour in the egg mix.
Let heat for 30 seconds.
Start dragging the egg into the centre by the edges, a bit at a time.
Repeat until mass of egg.
Break egg up.
Cook 30 seconds more.
Out.
Eat.

Perfectly soft and fluffy scrambled eggs every time.

>>14100475
Oh and in case you’re retarded - after adding the salt and pepper beat it all together.

>>14100085
They mix a bit of pancake batter with the eggs.

this nigger is dumber than 10 niggers

>>14100085
High heat with a lot of butter. Don't stop mixing and folding. At all. You need constant motion from the time the eggs touch the pan to the time you put it on a plate. Don't scramble them too much, because that's how you get those dry, overcooked crumbles people like to pass off as eggs.

>>14100085
Here ya go, anon.
Use 1 more egg than you actually want, and a pan to fit the amount of eggs (nothing too large).

8 inch small nonstick pan (newer is best)
3 eggs
Whisk together the eggs in a bowl with 1 Tbsp of water (that will cook out).
Medium heat, Warm 1 tsp butter w/ 1 tsp oil
Pour in eggs. Leave them alone half a minute.
(The goal is thus: eggs evenly done with large curds and no scorched bits, and to achieve it, medium low and not too much agitation up front, but keeping eggs from prolonged contact with center hottest bottom of pan).
With my silicone spoonula (something smooth edged and cleanly wiping in your nonstick), drag a Z in the middle, to see if curds are starting to happen, wait if not..if yes, give the whole pan a wipe through (systematically replacing all cooked egg with new fresh liquid on the bottom) with your spoonula, leave it another brief moment, then repeat the motion of egg replacement, now at about 50% wetness til the end, start to lift up edges and sides to get it to the hotter middle instead, and let egg liquid run underneath. You'll move from wiping the bottom motions to little flips the size of your spatula. The whole point is to give wetter egg mixture more contact with the hot pan but not to bust up the curds by stirring so damn much that they never have a free moment to clump and thicken with other curds.

Prolly at iHop, they are using big sweeping motions across a big flap top griddle, and moving it to the side in taller and taller clumps before going into a big ol container to stay warm.

Your pic is how I like my own too, and you can do it if you get your pan smaller while you work on your style.

>>14100475
This. It also scales nicely, you can feed a dozen people by just scaling the ingredients and using a larger pan.

Here's the step by step instructions:
https://toriavey.com/how-to/how-to-make-scrambled-eggs/

IHOP is most likely using liquid egg product or powdered egg mix for their scrambled eggs.

>>14100085
desu the biggest secret is just cooking them on med-low heat, makes the texture much softer and creamier

spent half my life cooking on high like a dumbass

>>14100085
Pretty sure Ihog uses powdered eggs

>>14100508
OP is the infamous Super Nigger

>>14100392
>>14100534
i just want to add that if you're a yuro and not from le midi, you'll probably end up cooking them for a shorter time than you're comfortable with

>>14100398
Don't listen to this retard.

Low/medium heat, preheat pan, butter in then eggs, then dollop of sour cream. If you want English style stir constantly and if it starts getting too hot too fast remove from heat and keep scraping along the bottom of pan and stirring. On the heat, off the heat until they are done. Should be creamy and not burnt to fuck and dried out like styrofoam.

American eggs same thing, but instead of stirring constantly allow eggs to set up a bit on the bottom of the pan before stirring/scraping the bottom of the pan, making layers of folded but still creamy eggs.

>pan, nice and hot
>put the egg in the pan, the entire egg, don't crack it yet
>crack it in the pan after about 2 minutes on heat, making sure to spread it evenly across the pan all at once
>olive oil
>salt, peppa
>stir if you want
>heat off
>into food processor
>grinded egg shell and creamy eggs really add to that sumptuous umami mouthfeel
>bake for 10 minutes at 375
>????
>profit!

>>14100772
>trying this hard to be funny
Back to Plebbit faggot

>>14100790
at least i don't have to ask how to make scrambled eggs faggot

>>14100772
>>14100795

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>>14100392
Best is on low until it forms a soft, custard-like texture. Then add some cold dairy (butter, creme fraiche are good examples) to halt the cooking and make it better.

>>14100373
>>14100411
>>14100460
>How to burn your eggs, or make them rubbery at best

>>14101416
This is fine if you want to eat it spread on crunchy toast but for anything else it's just too soft

>>14101425
I've enjoyed it right off the plate, it's fantastic.

>>14101419
https://www.youtube.com/watch?v=s10etP1p2bU
https://www.youtube.com/watch?v=AySmkqTlrVA

If you constantly move the eggs and get them out as soon as they're done they don't burn or get rubbery when cooked over higher heat.

>>14100385
Counterpoint: burn the butter. not black, but brown so it gets the hazelnut flavour. Add the eggs, stir till fairly solid but not quite done, add creme fraiche and seasoning. consoom.

>>14101446
>Omelettes
>Not actually scrambled eggs

>>14101462
Just keep stirring and don't let it come together to form an omelette. But it still shows you can cook eggs in a hotter pan and not burn them.

Ya wanna make good Asian scrambled eggs?

Heat up a wok to as hot as you can, beat eggs and add enough soy sauce that it turns a caramel colour (but don’t overdo it or else you’ll get super salty eggs), then add peanut oil to the wok, dump the eggs in there and use chopsticks to move the eggs around until you’ve got a solid mass of eggs, when they’re almost cooked through take them out cause you want them to be just a bit liquidy, and walla you got a neat take on a classic.

Heat pan on medium or medium low. Throw water on it to see if it's ready, (the water drops should dance around before evaporating.) Throw a half tablespoon of butter on the hot pan and then whisk your eggs with salt, pepper, and a splash of milk and then immediately pour the mixture into the hot pan. Wait until it starts to form edges then bring them into the center. Repeat this until they are done. I also like to alternate from having the pan on the heat and off for 30 seconds at a time. Not sure if it helps really

>>14100085
you realise that scrambled eggs is one of those dishes where the name is the recipe

>>14100719
>American eggs same thing

There is not a single American on the planet that has ever put sour cream anywhere near scrambled eggs at any point in their production.

>>14100085
1. add more butter
2. don't season til the end
3. under cook just a bit

OP here. thank you for the advice. going to practice later tonight before bed.

i think my biggest issues, reading your posts, are #1: cooking on high heat and #2: chopping up the eggs too much. i end up with tiny chunks that are all darkish and dry.

>>14100475
as a pro, this is correct
if you want the other type of scrambled eggs i.e. french style, take your scrambled raw eggs, add cold butter bits, place in low-med hot pan, stir constantly until just starting to adhere, until you get small, creamy curds; if they look done in the pan, they’re overdone

>>14102408
Gordon Ramsay told me that's American style. Do you think that you know better than him? I didn't think so.

my big problem is i either cook it too much, and it's dry and dark, or i don't cook it enough, and it's still liquidy and runny on the inside

>>14100085
diner style eggs? buy pre scrambled eggs and cook them too long.

>>14103081
Gordon Ramsay used creme fraiche on the video I watched.

>>14103081
gordon ramsey is british, he doesnt know anything about america

Preheat the pan so that it is hot

Beat the eggs with a fork until egg white and yolk are mixed

then just pour it onto the hot pan and use a wooden spatula to stir it, they will cook almost instantly and 30 seconds later you're done, that's literally all there is to it

>>14100085
scramble them in the pan with the whisk constantly until they look fluffy and cooked

>>14100373
knob of butter

If it looks done in the pan it'll be overdone on the plate.

>>14101436
if you're doing this style and eat it off the plate you're likely overcooking it

>>14100085
there's lots of ways of making scrambled eggs and they all use the same ingredients. it all depends on how fluffy you want them. add milk or cream to the eggs when you beat them to make them fluffier. cook on fairly low heat. like other people said if you want them like custard stir constantly.
if you want fluffy scrambled eggs that are extra foldy just fill the pan and leave on low heat. when you see the bottom layer turn solid, take the spatula and pull it across the bottom of the pan and pull all the cooked stuff off the bottom and to the side. let it keep cooking and repeat until you're out of liquid egg. try not to move the eggs around any more than you have to. I see these eggs at hotel breakfasts more often and I think it probably works well for large batches.
some diners have more broken up scrambled eggs and those definitely have less milk or even no milk added, and they disturb the eggs a lot when they are cooking. add a slice of american cheese near the end.
you will find that scrambled eggs can be different just by how you treat them when they're cooking. adjust the amount of milk when you beat them and play around with how you cook them until you figure out what you like best

>>14100085
Add more butter, then double it

>>14100541
>using liquid egg product
you mean, pre scrambled eggs? there's nothing wrong with that. only mcdonalds brags about breaking egg shells for egg muffins and that's because it's the only thing they have going for them (still use egg beaters for other products)

>>14103081
all you have to do to make "american style" eggs is wear boots and a cowboy hat while you cook them

>>14103222
>if you want fluffy scrambled eggs that are extra foldy
yes, this is what i want. i like when the scrambled eggs are clumbed in big squares.

so yeah, i guess not cooking on low heat is the biggest mistake im making.

>>14100392
Medium to high is best if you want long silky curds, cooks in about 20 seconds. Low heat is best for sloppy custard type eggs.

>>14103284
you will probably need somewhere between med-low heat anything that doesn't make melted butter turn brown is the right temperature

>>14100085
High heat until they start to set, then fold. Continue folding then cook on low until just a little wetter than you'd like.

>>14100085
>>14103507
Btw, people keep being dipshits and recommending Gordon's stupid fucking eggs when they're not at all what you want, ignore all this butter and constantly whisk shit.

Imagine how they make the eggs at IHOP. Just straight scrambled eggs (probably powdered or premixed in a jug) poured onto the griddle, flipped a few times, then chopped with the spatula.

>>14103277
American here. Can confirm that's how we do it.

>>14100085
>I just want to make those diner-style eggs like you get at IHOP.
problem is you're probably trying to use real eggs

>>14101494
Watch Chinese Cooking Demystified’s fried rice video to see this in video form.

>adding milk to scrambled eggs
why?

>>14104783
Dairy fat separates egg proteins for a fluffier result. Cream is better for this though.

>>14104807
just whip your eggs first

on the heat
off the heat
On the Heat
Off the Heat
ON the HEAT
OFF the HEAT
ON THE HEAT
OFF THE HEAT
ON. THE. HEAT
OFF. THE. FUCKING. HEAT.
ON. ON. ON!

>>14104808
>"Why?"
>"Because..."
>"Just do something entirely different that doesn't have the same effect!"

You utter fool.

>>14104813
Whipping air into your eggs will make them fluffier though?

>>14104833
You won't get enough air into mixed (white & yolk) eggs and it won't stay there during cooking. Like >>14104807 said, the correct answer is to add cream or milk which separates the egg proteins, which makes them fluffy.

>>14101446
Great vid, Jacques Pepin is one of my favorite chefs