Scrambled eggs

[Anonymous No.11072770]

I used to think my parents were master chefs when they would cook me up a plate of rubbery, hard, overcooked scrambled eggs, which were about 20% milk. Everywhere I went this is how they were served, and they were my favorite meal.

Only recently was I convinced to try "undercooking" them, and I realized that soft, velvety eggs made with extra butter rather than milk were infinitely better than what I grew up with.

What the fuck? Why is it that people don't make them this way? It still only takes a minute or two of pushing them around on low heat. Is this an American thing?

Furthermore why do people seem to think the goal of making scrambled eggs is ending up with a single unbroken brick of egg? Is this some accomplishment to be proud of? The dish is called "scrambled" eggs, isn't it?

To me, as soon as there isn't liquid egg left in your pan, it's time to plate them. Discuss.

[Anonymous No.11072779]

>>11072770
most people suck at cooking and at best try to make up for it by adding tons of cheese

[Anonymous No.11072806]

>>11072770
the "brick" thing is called an omlette not scrambled eggs

[Anonymous No.11072826]

>>11072806
Why would anyone prefer an omlette out of curiosity

[Anonymous No.11072847]

>>11072770
I’m not a fan of the porridge like consistency that some people (Ramsey, Pepin, Bocuse) suggest because that’s too soupy.
I really dove the consistency in your picture on the right. But they must be straight from the pan onto the plate into my mouth because they are garbage even 2 mins sitting.
I got really good at making scrambo short order style and let me tell you, a pile of soft heavenly scrambo on a croissant is some of the finest eating on this green earth

[Anonymous No.11072849]

>>11072770
I prefer my eggs OPs way after learning to cook them this way. I don't even have to use butter. The problem is everyone I know likes/is used to overcooked puck sulfur eggs, they'll try them but act repulsed. One of those things you'll just have to acknowledge you won't win.

[Anonymous No.11072856]

>>11072770
>It still only takes a minute or two of pushing them around on low heat.
I use high heat for a very short time so that the eggs get a little steam in them instead of being so dense. I guess I like a little texture variety with soft fluffy curds suspended in the "velvety" eggs.

>Furthermore why do people seem to think the goal of making scrambled eggs is ending up with a single unbroken brick of egg?
Frittatas are fine too.

[Anonymous No.11072870]

>>11072847
Their eggs are not soupy. They're like a thick spread.

[Anonymous No.11072880]

>>11072770
Sounds gay. Only french queers eat eggs like that. The goal is scrambled eggs, not egg puree.

[Anonymous No.11072894]

This is actually interesting to me, when I was a REAAALLL little kid, I woulod have sleepovers at my grandparents, and they would cook me scramble eggs "right" and they were SOOOO damn good, when at home my dad's scrambled eggs (even though I love the guy, they sucked and were amde with milk. I never knew how my grandparents made their eggs so good, and I never put it together that it must be some sort of special technique. Damn, I gotta try it the right way someday.

[Anonymous No.11072909]

>>11072770
>liking raw eggs
disgusting
>putting milk in scrambled eggs
JUST fuck my shit up f@m

[Anonymous No.11072914]

>>11072870
I suppose porridge is my main most accurate description.
>>11072856
I do very high heat as well and work them around the pan as soon as they hit the butter. Start to finish on a commercial cooktop should be like 40 seconds top

[Anonymous No.11072918]

>>11072847
>But they must be straight from the pan onto the plate into my mouth because they are garbage even 2 mins sitting.
Would it be possible to make a chipotle style place that served various types of fresh eggs cooked in front of you?

I kind of live in a flyover state that doesn't like new things but I would be interested in opening one up. I guess the hurdle is that everyone can cook eggs at home, and most people have been conditioned to only crave them in the morning

[Anonymous No.11072925]

I like them somewhere between those two pics.

But you're definitely right about lots of butter being the way to go, and milk is not necessary.

[Anonymous No.11072936]

>>11072770
Americans are afraid of undercooked eggs because of spooky salmonella. Also most people can't cook, that's pretty much it

[Anonymous No.11072937]

Next time you do scrambo try taking half of the whites out of the mix. So if you are cooking 6 eggs, use 3 whole eggs and 3 egg yolks. Whisk together and scramble using whatever method you prefer. You will end up with vibrantly yellow silky decadant scrambo.
At the restaurant I work in our single serving recipe is 1 egg 1 yolk generous punch s+p and a small squirt of bechamel sauce

[Anonymous No.11072945]

>>11072918
This is called a diner and they have existed since humans first stole eggs.

IMO egg cookery needs a shield from the public eye. Give the short order cook a place he can swear in. Don’t stick him in front of all of the freaks.

[Anonymous No.11072956]

>>11072918
Good luck competing with teppanyaki joints

https://www.youtube.com/watch?v=5P6DFVJfYjY#t=37s

[Anonymous No.11072961]

>>11072826
Presentation, indicator of higher skill, classical dish, easier to add filling

[Anonymous No.11072974]

>>11072956
I’ve never had food from one of these places that was anything more than average. I suppose that the point is the show but I’d like to be truly wowed one day

[Anonymous No.11072977]

>not going a step further and just drinking your eggs raw

[Anonymous No.11072999]

>>11072977
If you do this before a workout you will then have scrambled eggs

[Anonymous No.11073007]

>>11072956
No need to compete, it would be more low-end like a chipotle

[Anonymous No.11073043]

I actually hate euro style scrambled eggs and I wish they'd take their disgusting running 40% butter aids back to their shithole continent.
funfact: the average euro breakfast place doesn't even serve scrambled eggs because it's such a tryhard dish over there.

[Anonymous No.11073178]

>>11072826
>Why would anyone prefer an omlette out of curiosity
>>11072770
>why do people seem to think the goal of making scrambled eggs is ending up with a single unbroken brick of egg

Because you can poke it with a fork and pick it up, rather than scooping around all day

[Anonymous No.11073183]

>>11072937
>throwing away good protein

[Anonymous No.11073376]

>>11073183
>Not whipping it up into an egg paste and eating it raw with a spoon

[Anonymous No.11073788]

this is the only except way to eat eggs other than using it as an ingridient for baking

[Anonymous No.11073799]

>>11073788
try again

[Anonymous No.11073813]

>>11073788
>crisp edges

[Anonymous No.11073820]

>>11073788
>>11073799
9 dubs > 8dubs

[Anonymous No.11073822]

>>11073799
>>11073788
>umm sweeties

[Anonymous No.11073831]

>>11072770
Many people think that uncooked egg is going to make them deathly Ill, and relate any softness to raw. I've made them with the double broiler type method (I forget the formal name) and while they flavor is significantly better, the texture was a bit off for me but I still like it. I also sometimes put milk in mine if I'm going to add cheese or put on toast. Its preference boi

[Anonymous No.11073834]

>>11073799
you're a fucking retard i said that fried eggs are the best way to eat eggs then say try again and post a pic of fried eggs

[Anonymous No.11073845]

>>11073822
>only 2 dubs
Try again chief

[Anonymous No.11073849]

undercooked scrambled eggs are fucking gross

https://www.youtube.com/watch?v=PUP7U5vTMM0

[Anonymous No.11073858]

>>11073831
>Amerifags
>fry eggs to shit because scared of salmonella
>happily scarf down huge quantities of raw cookie dough
Yet another way they prove themselves to be utterly devoid of taste

[Anonymous No.11073887]

>>11072856
I agree with you there. Cooking them too slowly will give you a gloopy singular mass of egg. Cooking them longer or shorter won't prevent this, just give you a custard set to varying degrees. You achieve the consistency on the right with fast hot cooking, which allows long, silky curds to form.

[Anonymous No.11073896]

>>11072826
A French omlette is godly and so is a Basque Tortilla de patata made fresh at home. Both feature a perfect temp of set whites and fudgy texture yolks

[Anonymous No.11073991]

Is it true i should underboil my eggs as well? I always wondered if I could get the yolk slightly liquidy and eat it warm

[Anonymous No.11074006]

>>11072770
The only time I like eggs runny is scrambled
>>11073887
>Cooking them too slowly will give you a gloopy singular mass of egg
>Cooking them longer or shorter won't prevent this
is "slowly" as in "shorter" ?

[Anonymous No.11074011]

>>11073991
Hnnnng so good
>>11074006
Over easy is god tier

[Anonymous No.11074036]

>>11073858
Yeah it's mostly ignorance. Its frustrating but not as bad as dealing with British people. You guys are like Brooklyn Jewish women and laughably you will never understand how.

[Anonymous No.11074042]

>>11073991
yea, it's called soft boiling, as opposed to hard boiling
they're very good

[Anonymous No.11074050]

>>11072770
Idk I prefer the texture of the eggs on the left

[Anonymous No.11074056]

>>11072894
You didn't close your parenthesis, so I am confused by your story.

[Anonymous No.11074057]

>>11072770
I like my fried eggs with a 99% liquid you'd and I'd still pick the left bowl.
Who the fuck wants phlegmy snot eggs?

[Anonymous No.11074074]

>>11072770
I like my fried eggs with a 90% liquid yolk, and I'd still pick the left bowl.
Who the fuck wants phlegmy snot eggs?
I'm still pissed I made my deviled egg filling too runny

[Anonymous No.11074078]

Both styles are fine, as long as they are done properly. Fluffy, quicker cooked, more aerated eggs are my preference but I also appreciate the velvety, slowly cooked to perfection style as well, especially on a sandwich. They hold together better and feel better. Also the velvety style is better when mixing in things I suppose, if you're into that kind of thing.

[Anonymous No.11074126]

>>11073788
>burnt edges
>on over easy easy easy
The fuck. Baste that yolk and don't burn the fucking albumin.

[Anonymous No.11074149]

>>11074126
In fact, fucking flip it earlier or flip it all and you get a softer yolk enveloped by cooked whites that ran down that stays warmer longer.

[Anonymous No.11074158]

>>11074149
Because I'm assuming it's not sunny side up, or you'd have uncooked whites.

[Anonymous No.11074180]

I much prefer the eggs on the left, mixed with a bit of hot sauce and beans. To each his own.

[Anonymous No.11074189]

>>11072770
I hate runny or bloody food and eggs are no exceptions. I know for a fact if I were hungry I would eat the NO eggs with some salt and pepper. I may or may not eat the YES eggs, I've had some cooked properly and they were very good, but to me eggs are more of a vehicle for nutrition than a delicious meal so there's.not enough benefit to risk making them unappetizing to me.
>I'd probably hard boil them anyway

[Anonymous No.11074249]

If im eating eggs plain, I scramble them properly. If im eating egg with something I leave the yolk runny

[Anonymous No.11074285]

OP here, would you guys be interested in a fast casual breakfast place? Like a chipotle style line where they make it as you go

Instead of burritos it would be omelettes, so the customer would have to say what sides you want in it fast or it would overcook. It would be a social autists worst nightmare.

There would be pancake batter on hand, and a toasting press for quick toast. Of course any type of egg would be allowed, not just omelettes. The customer could try wacky combinations like a chocolate chip and peanut butter omelette, and you would be able to eat immediately after the cooking of the egg so soft cooked eggs like in the OP would be viable since they only taste good for a short period of time after cooking, giving us an edge on other breakfast places

Really thinking about putting money toward this

[Anonymous No.11074300]

>>11074285
Definitely not. Sounds like a shitty continental breakfast or school cafeteria

[Anonymous No.11074304]

>>11074285
Sounds like college dorm cafeteria and no. I'm not saying the general public wouldn't be interested, but I'm the type that got antsy to get home and cook for myself after a week on vacation.

[Anonymous No.11074335]

>>11074285
That's a diner, you fucking tard

[Anonymous No.11074414]

I got violently ill with some kind of horrendous sickness when I was 15, where I wasn't able to keep any of my orifices from violently expelling whatever was inside of it, and the only thing I could keep down were egg omelettes and scrambled eggs. This lasted for about a week. Still can't eat any straight egg related dish.

[Anonymous No.11074430]

>>11074285
That's literally just a diner you fucking retard

[Anonymous No.11074432]

>>11074430
No it isn't, learn what a diner is and then come back to me

[Anonymous No.11074437]

>>11072806
an omelette is actually anime

[Anonymous No.11074438]

>>11072770
a lot of people can't cook OP, you're just gonna have to get used to it. Most people burn eggs, they burn bacon, they burn cookies. People are retarded is the bottom line.

[Anonymous No.11074466]

>>11073376
>not torching it on a spoon and shooting it directly into your veins al'dente

[Anonymous No.11074480]

[Anonymous No.11074486]

>>11072770
Eggs don't taste that fucking different either way, they mostly just feel different.

[Anonymous No.11074492]

>>11072770
>To me, as soon as there isn't liquid egg left in your pan, it's time to plate them. Discuss.

No, dude. They'll continue cooking after you take them off for 30-40 seconds. You want moisture left in the eggs as you're plating them.

[Anonymous No.11074518]

>>11072770
Soft baby food scrambled eggs are disgusting. I can promise you if I made you a frittata or an omelette you'd enjoy it, even though the egg is the same consistency as it would be when serving scrambled eggs in the "No." category of your pic. People have this psychological block about scrambled eggs and want them 20x softer than any other egg dish.

[Anonymous No.11074526]

>>11074480
Yum what is that liquid on it

[Anonymous No.11074588]

>>11072770
scrambled eggs are for little kids.
so tired of this shit
enjoy your salmonella btw

[Anonymous No.11074610]

>>11074526
That's the secret 'vark sauce my friend

[Anonymous No.11074696]

>>11074480
I reserve judgement on the sauce but those eggs look damn good.

[Anonymous No.11074739]

>>11072826
French baveuse omelette is the number one best egg preparation imo. Get it going in your pan such that the layer closest the heat gets cooked solid, but the top is still runny, then you roll the thing up and you end up with a cross section spiral kind of like a jelly roll, with layers of solid and gooey. It takes a while to get the motor skills down etc, but once you learn how to do it, it's actually both faster to prepare and better

[Anonymous No.11074749]

Who /brei/ here?

[Anonymous No.11074843]

>>11074749
>brei

[Anonymous No.11074845]

>>11072770
>reddit spacing

[Anonymous No.11074876]

This is how I always cook my scrambled eggs. Thoughts? I use lots of butter, no milk, take them off the heat while slightly undercooked cause they keep cooking a bit.

[Anonymous No.11074883]

>>11072770

most people don't know how to cook

[Anonymous No.11074896]

>fry bacon/hotdogs/ham in pan
>cook scrambled eggs in the pan immediately after without wiping it down
>taste and texture completely changes
Anybody else do this?

[Anonymous No.11074899]

>>11074896
>getting rid of all that meat flavor
bad for arteries, but good for morale

[Anonymous No.11074905]

My grandpa made the best eggs, hebsaid he used a little cream instead of milk.
I make my eggs without milk, keep them a little watery, and than put thwm in some buttered toast, so good.

[Anonymous No.11074909]

>>11072956
>good luck competing with a business that isn't open until you've closed for the day.

[Anonymous No.11074912]

>>11074876
>Thoughts?

[Anonymous No.11074926]

If you need to use milk to make scrambled eggs, I feel sorry for you

[Anonymous No.11074931]

>>11072770
The world thing in the world are slimey eggs. Get that shit away. As long as your scramble isnt slimey, I'll eat it

[Anonymous No.11074939]

>>11074876
die in pain

[Anonymous No.11074995]

>>11072770
never heard of milk in scrambled eggs

[Anonymous No.11075005]

>>11074876
>thoughts?
I keep screaming but God doesn't answer.

[Anonymous No.11075014]

>>11074995
You've never even heard of it? Weird.

[Anonymous No.11075015]

>>11072770
needs creme fraiche

[Anonymous No.11075017]

scrambled eggs are gross in general, just eat them sunny side up - 10x better

[Anonymous No.11075022]

>>11074896
i did this for a week because of a meme diet, i felt like throwing up for the whole day.

[Anonymous No.11075025]

>>11072770
It's because you were a child and your parents didn't want you sick.

[Anonymous No.11075033]

>>11075017
I like that but in order to do it right you need a lid, which I don't own, and I can't flip eggs without breaking them 8 times out of 10. I do scrambled for convenience.

[Anonymous No.11075034]

Alright motherfuckers, I'm about to go scramble some eggs. How do I avoid fucking up? Keep in mind I've been told that if I so much as look at an egg that hasn't spent the past 6 hours in an autoclave I'll die from salmonella.

[Anonymous No.11075035]

>>11075033
Hard boiled is the most convenient.

[Anonymous No.11075039]

I like my eggs poached

[Anonymous No.11075163]

>>11072770
Scrambled eggs are stupid half-measure for lazy fags. It's inferior to both omelette and regular fried eggs in every possible way.

[Anonymous No.11075324]

>>11075163
well duh, it was first borne out of an omelette that stuck to the pan and didn't fold over

[Anonymous No.11075409]

Scrambled egg horror story time

>me the boys hanging at mates house after a night out
>all too hungover to go to the usual cafe round the corner so decide to cook fry-up ourselves
>usually I'd cook for everyone but was in no fit state to even talk
>the guys divvy up the tasks between themselves
>C picks the eggs because "I did them all the time when I worked at Maccies"
>puts nonstick saucepan on full gas
>puts in 50/50 eggs and milk
>assaults them for what felt like half an hour with a metal whisk
>get served cheese curd soup with suspicious black flakes
>no black pepper in sight

[Anonymous No.11076276]

>>11075409
Jesus

[Anonymous No.11076458]

>>11073822

[Anonymous No.11076545]

>>11074876
>skype
>a doll
>paper plates
>KETCHUP
Stop.

[Anonymous No.11076649]

>>11072770
>i liked thing a lot
>until the first thing i was told was contradictory
this is literally how teenage rebellion works

[Anonymous No.11076787]

>>11074843
But it's good. I'm not even Jewish.

[Anonymous No.11076794]

>>11076545
You must be new here. It's barneyposting

[Anonymous No.11076829]

>>11076794
>You must be new here.

Tee hee, I get it.

[Anonymous No.11076837]

>used to be shit at eggs
>season cast iron pan over time with my shitty eggs
>cast iron pan now does all of the work for me and my eggs are always perfect

[Anonymous No.11076848]

Hard scrambled eggs are far better than soft ones. Anyone who disagrees can fight me.

>>11073991
Are you stupid? What did you think a soft-boiled egg is?

[Anonymous No.11076998]

>>11076545
and it's not just any doll, is a pony doll

[Anonymous No.11077038]

>>11072770
doing low-heat scramble (french style) is great on toast, but it has too little body to eat normally.

British style (the one in your pic) is good for most applications.

American style (left of pic) is for use in breakfast burritos, mixed scrambles, or other applications where you want very little liquid and the firmest texture.

[Anonymous No.11077049]

>>11074995
You add a VERY small amount (like 1 tsp) to the eggs to give it body. Also, use half and half or cream, not milk.

[Anonymous No.11077085]

>>11072918
Just hire the surly egg king as a chef and your golden. Only drawback is you have to figure out how to get him out of the fort first.

[Anonymous No.11077181]

This is my life struggle. Whenever I go out and actually order scrambled eggs (I usually get sunny side up or over easy for toast dipping and to avoid issues) I forget to order them undercooked. So half the time I'm like "sorry but I forgot I like "undercooked" eggs, can I get them a little wet/shiny? and they come back nearly identical but at least not dried out completely. I don't know how to explain to a waitress at a diner that I want the eggs if you scramble them until it's not runny anymore and then instantly plate them while they still have a glossy shine. I feel like going that specific is a little weird.
I also grew up with my parents not adding milk to eggs and I don't understand this "fluffy" nonsense. I always imagined just a better version of what my ideal is but instead it makes it kind of tougher/spongier.

[Anonymous No.11077226]

>>11074876
I'm >>11077181 and they look pretty good

[Anonymous No.11077436]

>>11074876
The most disturbing thing about this image is thst you still use skype

[Anonymous No.11077469]

>>11077181
>Sorry, I forgot to mention I like rare steaks. Could you bring out another one that's pink on the inside?

[Anonymous No.11077534]

>>11077181
I get people like you at my deli. I always try to do the order, but think, “If you want something that specific, just make it at home.”

[Anonymous No.11078711]

>>11074432
oh so you mean a mcdonalds?

[Anonymous No.11078969]

>>11075409
>braphog makes me eggs
>adds water for more... something
>tap water
>my water is heavily chlorinated like pool water
tfw abusive

[Anonymous No.11079151]

>>11074526
>>11074696
Tabasco, i always use sone hot sauce on morning eggs to wake me up

[Anonymous No.11080675]

What's, by fact, the best way to crack open an egg?

[Anonymous No.11080703]

>>11077181
just make your eggs at home if you're that picky, fucko.

[Anonymous No.11080765]

>>11080675
Crack flat on counter, then pull apart

[Anonymous No.11081164]

I tried making these like in the gordan ramsay video. I think I let the pan get a little too hot. are they supposed to have the consistency of mashed potato?

[Anonymous No.11081167]

>>11081164
wait that's the wrong picture

[Anonymous No.11081191]

>>11080675
insert egg in mouth, crack with teeth, spit egg wherever needed

[Anonymous No.11081236]

>>11081167
I hope that's cream of wheat

[Anonymous No.11081274]

>>11081236
it's eggs what did I fuck up? like I said I think I had the pan too hot because it started to stick to the bottom a little.

[Anonymous No.11081556]

>>11072770
Personally I prefer a bit of singe on my eggs but I make them fluffier for bf. Except instead of butter I use ranch.

[Anonymous No.11081559]

>>11072770
Right looks like someone failed to make an omelette and scooped it on a plate.

[Anonymous No.11082003]

>>11073834
these are baked
you
buffoon

[Anonymous No.11082220]

>>11076787
what's that supposed to be, Kaiserschmarrn for retards?

[Anonymous No.11082222]

>>11081274
Under cooked, spread your eggs around into a thin layer, you don't have to have it completely fry, but you have to at least rid some moisture

[Anonymous No.11082224]

>>11082222
Also now I'm king of the eggs, check my quads

[Anonymous No.11082227]

>>11072770
Try cooking your eggs with grape seed oil next. I know exactly what you mean by the soft velvety texture and trust me, my eggs went from 7/10 to 11/10 once I began cooking with grape seed oil.

[Anonymous No.11082262]

>>11082220
Matzo brei

[Anonymous No.11082292]

>>11072770
I like to cook breakfast for me and my gf on bthe weekends, but she prefers them the overdone way. It's maddening.

[Anonymous No.11082312]

>>11072770
The smell of overcooked eggs reminds me of hotel breakfasts in my childhood. I don't mind it.