/ck/ - Food & Cooking

[Anonymous No.17095405]

When you make scrambled eggs how do you do it? Low and slow or hot and fast?

[Anonymous No.17095410]

>>17095405
in the microwave for 10 mins

[Anonymous No.17095413]

>>17095405
I start with a cold pan, turn the heat up to a little over medium, crack the eggs into the pan and scramble them while it's heating up, and just keep it agitated until it's done. Overall takes maybe 10 minutes total for the whole process.

[Anonymous No.17095430]

Depends who I'm cooking for. My dad will complain if I make small curd, tender scrambled eggs. If I'm making breakfast burritos I also go for large curd that are entirely set.

[Anonymous No.17095556]

>>17095405
if im eating eggs alone then slow
if its for something like fried rice then ill do it fast

[Anonymous No.17095586]

>>17095410
This is the best method

>>17095405
Crack an egg into a mug, scramble with a fork and then microwave for a minute.
It comes out perfect every time in one piece. Great to use for bacon, egg, and cheese sandwiches.

[Anonymous No.17095599]

>>17095405
low and slow cause im too much of a brainlet and I burn them everytime I do them fast

[Anonymous No.17095616]

>>17095405
Mixed with cream, slow low with a lot of shifting. Small curd and tender. Anything less is disgusting

[Anonymous No.17096469]

>>17095405

low and slow in a saucepan with a splash of whole milk

[Anonymous No.17096492]

>>17095405
Fry some chorizo in the pan on medium until the fat renders out, add a little butter if needed, then turn the heat to low (it's an electric hob T_T) and scramble the eggs on the diminishing heat, finishing with lid on and off heat entirely. Should be smallish curds and on the underdone side.

[Anonymous No.17096707]

>>17095405
The same way I make my women.

[Anonymous No.17096747]

>>17095405
Low and slow in butter

[Anonymous No.17096782]

medium heat
moderate speed

[Anonymous No.17096791]

>>17095405
big pan, medium heat, let it sit for a minute or two.
then throw in a scoop of ricotta cheese and mix until it's done.

[Anonymous No.17096810]

beat eggs slightly, set aside a lil bit
large chunk of salted cultured butter in pan with eggs
slow & low, constant agitation
when done take off heat, add raw egg to stop cooking, chives, parm/gruyere/similar if i have it

very creamy eggy goodness
spreads well on toast or just eat with spoon

[Anonymous No.17096812]

>>17095405
Post em guys

[Anonymous No.17096824]

>>17096810
>add raw egg
Jesus anon, do I dare join you in the embrace of Slaneesh?

[Anonymous No.17096826]

>>17095405
i like curds,somewhat runny
but i grew up on hard fried scrambled with brown on them, and crave it sometimes
i asked my mom why my aunts eggs were so good, i described them as "wet" at the time. this means chicken eggs, not a nephew fucking his mother. she said she has never heard of a wet scrambled egg

[Anonymous No.17096836]

>>17096824
lmao
the residual heat should be enough you just need a lil bit like 1/6-1/8th of your eggs or something
maybe don’t if you eat amerieggs idk, our eggs are fairly safe to consume raw

[Anonymous No.17096848]

>>17096824
the heat of the egg cooks the egg

[Anonymous No.17096849]

I put them through a sieve. Add about a teaspoon of corn starch, some salt, some msg, sometimes garlic though only if a lunch or evening meal. Heat butter in a pan, pour in the eggs, let them firm slightly on the bottom and lift and stack them, letting fresh egg fill the space and ensure no one piece stays on the heat long enough to pick up any colour. At the end you should have a stack of firm egg with some wet/runny egg trapped inside.

[Anonymous No.17096866]

>>17095405
Fry some sausage and onions
Scramble and whisk eggs in a bowl
Pour into the pan
Stir until done

[Anonymous No.17096877]

>>17096836
Oh right, like the last step of a carbonara? That makes more sense.

[Anonymous No.17096880]

>>17096848

[Anonymous No.17096894]

>>17096877
yeah exactly, great way to consistently get creamy eggs
saw it in a jacque pepin video i think and i’ve never been dissatisfied with my eggs since

[Anonymous No.17096902]

>>17096849
wet ass eggs. salt after, not before.

[Anonymous No.17096906]

>>17096902
this is a meme with no base in reality

[Anonymous No.17096961]

>>17095405
hot and fast, I don't like the texture of eggs when I do them slow and low.

[Anonymous No.17096987]

>>17095405
I usually get my cast iron hot with a generous pad of butter then whisk continuously with a fork. Just before they’re completely firm I dump them on a plate and eat them with some ‘chup

[Anonymous No.17096995]

>>17096961
thank you.,an individual a free thinker if you will
i dislike how the new wave of eating scrambled eggs is a wet slurry
i like my eggs how i like my eggs and i dont liek my scrambled eggs to feel like a warm pudding fuck you

[Anonymous No.17097029]

>>17095405
Hot and fast if I'm just cooking for myself because I'm impatient but I acknowledge that low and slow comes out better.

[Anonymous No.17097114]

>>17095586
Are you serious? Does this work?

[Anonymous No.17097124]

>>17096987
>dump them on a plate and eat them with some ‘chup
i’m sorry, am i reading this right? you eat ketchup with your eggs?
is this bait?

[Anonymous No.17097142]

>>17097114
a microwave cooks eggs real fast but no, it won't be good. a solid hunk of cooked egg is never good

[Anonymous No.17097173]

>>17097114
Yes I'm serious. It is my preferred way to cook scrambled eggs. It takes the least amount of time, makes them perfect for me (I don't like my eggs to be slimey).
You can also add a dash of milk before you scramble them to get light and fluffy eggs. The cook times depend on the microwave so just watch it when you first make them.

>>17097142
Suit yourself. The egg being in one piece makes it the best egg for sandwiches. Try it at least once. They come out perfectly cooked every time.

[Anonymous No.17097177]

>>17097124
a lot of people do it unfortunately. my uncle eats ketchup on his mac and cheese.

[Anonymous No.17097178]

>>17095405
>scramble eggs in cold skillet
>s and p, shred in cheddar and jack
>turn on heat
>stir continually, melt cheese and keep eggs moving
>once at a runny consistency, turn off heat and let the heat of the pan fry the egg
>serve

[Anonymous No.17097184]

>>17097124
>>17097177
Don't tell me you are on 4chan. An anime image board without ever trying eggs with ketchup like the animes with maid cafes.

[Anonymous No.17097197]

I once made scrambled eggs using vodka and no heat.

[Anonymous No.17097204]

>>17097197
Mixed the vodka with the eggs then lit it on fire?

[Anonymous No.17097210]

>>17097204
>no heat
>fire

[Anonymous No.17097212]

>mix eggs in small bowl
>add butter to cold pan, turn on med-low/med heat
>add egg when butter just starts to bubble
>mix for 15secs to incorporate eggs with butter
>sit for few seconds
>scrape the pan gently from edge to edge, folding the egg mixture
>continue until no more liquids
>fold the egg, flip once, and turn off the heat
>transfer egg into plate, add salt and pepper
literal perfection
goes good on toast

[Anonymous No.17097214]

>>17097184
japanese ketchup =/= western

[Anonymous No.17097225]

low and slow to make sure I overcook them just right

[Anonymous No.17097295]

>>17095405
Soft scramble, well seasoned, lots of spices, and a good cheddar.

[Anonymous No.17097307]

>>17095405
Low and slow, with lots of milk.

Escoffier had his students make eggs in a tin pan over a candle. They don't need much heat.

[Anonymous No.17097313]

>>17095405
I watch Gordon Ramsey, then I don't do that shit and just make scrambled eggs.

[Anonymous No.17097322]

set the stove to 6, let heat up, coat pan with beef tallow, pour in the eggs and scramble

[Anonymous No.17097347]

>>17097173
the egg being in one piece means it's not scrambled. it's just a shit mug omelette.

[Anonymous No.17097372]

>>17097142
>>17097173
microwave works but the texture sorta sucks. and what's the point? you're dirtying a bowl. so you might as well dirty a pan and cook a proper couple of eggs

[Anonymous No.17097491]

>>17097124
>>17097177
>>17097184
im not proud of it and i dont always eat them with chup. it's probably my biggest guilty pleasure when it comes to food because it's so wrong but it just hits the spot sometimes. also i had no idea it was a japanese thing

[Anonymous No.17097609]

Pan, hot, butter. Crack eggs into pan. Break yolk. Fold eggs as they cook. Season. Cook until slightly brown.

[Anonymous No.17097611]

>>17097491
Its a cutesy Japanese spin on what's typical in diners in the US and stuff

[Anonymous No.17097763]

>>17097609
>Cook until slightly brown

[Anonymous No.17097833]

whisk the eggs in a bowl, melt butter in a pan on medium heat.
as soon as the egg hits the pan, start moving it with a spatula. try to kind of fold it so that any egg that has already cooked and solidified gets flipped off of the bottom of the pan to make room for raw egg sitting on top that is still liquidy. this step is vital because otherwise your eggs will not cook evenly and you will end up with either a little bit of rubberiness if you cook the bottom too long or a little bit of gooeyness if you don't cook the top enough.
once it all looks fairly solid it's done.

[Anonymous No.17097879]

just go to mcdonald's for your eggs and food, this is /ck/

[Anonymous No.17098174]

>>17095586
Thank you anon just tried it, will be my go to way of doing it now

[Anonymous No.17098248]

>>17096492
Do you have this recipe but for the middle class? I’m not a trash person living in an electric only apartment. No offense to you, I’m sure you love having no job and no responsibility.

[Anonymous No.17098254]

Fuck it, I'm making scrambled eggs tonight. Any tips I should try out to up my game?

[Anonymous No.17098272]

>>17098248
Snide passive aggressiveness is feminine.

[Anonymous No.17098282]

>>17098254
Don't add any milk or cream. It's just filler. If you want to eat more egg use more eggs and butter.

[Anonymous No.17098300]

>get my biggest pan
>cook 4+ slices of bacon on it
>while bacon is cooking crack and beat a dozen eggs
>remove bacon from the pan after it's cooked, leaving the grease
>dump in the beaten eggs
>stir them around as they cook
>wolf 'em down

I call it Eggs a la Gaston

[Anonymous No.17098304]

>>17095405
I see no reason to ever scramble eggs over frying

[Anonymous No.17098306]

>>17098300
Before someone freaks out about eating a dozen eggs, I'd like to point out that it's not even that much food. 12 eggs isn't even 1,000 calories worth of food. The bacon does add some calories , but it's a nice little side dish.

[Anonymous No.17098311]

>>17098304
>not eating eggs thousands of different ways

For me it's poached, scrambled, fried, omelette, egg bhurji (Indian style eggs), hard boiled, and soft boiled. You can't go wrong with eggs. They're extremely cheap too.

[Anonymous No.17098397]

Add a corn starch slurry when you scramble your eggs

[Anonymous No.17098414]

>>17095405
>dice a potato
>fry in butter
>crack 4 eggs in
>"scramble" them
wala

[Anonymous No.17098547]

>>17095405
Hot and fast because it always sticks to my stainless steel pan when I go low and slow

[Anonymous No.17098954]

>>17095405
Usually a little cream added, preheated pan over medium heat, pick up the pan and stir like a madman, remove from pan and set in a warm spot if I fucked up and let the pan get a little too warm. If I'm feeling fancy I'll whisk the fuck out of them first until they are so foamy that they wouldn't pool even if they sat. That one is tricky to not get little over cooked curds, so lower heat and a good non-stick are required, and I generally use more butter in the pan when doing that. If done right, they are amazing fluffy.

[Anonymous No.17099017]

>>17096848

[Anonymous No.17099026]

>>17095405
Literally any method that understands butter and salt are the MVPs will be good.

[Anonymous No.17099040]

>>17095405
Rate my omelette. Does it look good or should I change something up with how I'm making it. I personally like the crispiness.

[Anonymous No.17099053]

>>17095405
>medium heat
>nonstick pan
>butter + fat from the bacon i just cooked as lube
>whisk eggs with a splash of milk continuously before and AS i'm pouring them the pan
>let cook for a moment and solidify a bit then mix for unexposed areas
>repeat last step until finished
>sprinkle on salt and pepper after serving

[Anonymous No.17099089]

>>17099053
also, salt and pepper after cooking and serving is not a meme. it makes sense since each person can have or omit the exact amount of salt/pepper they desire.

[Anonymous No.17099307]

>>17099053
>>nonstick pan
hope you like cancer

[Anonymous No.17099349]

>>17099040
TOO CRISPY

[Anonymous No.17099358]

>>17099307
Jesus fucking Christ, what is with these health nut schizos lately?
>Nooo, you can't eat sugar or carbs because... because you just can't, okay?!
>Are you using...dear God...is that TEFLON?! Better make your peace with God, you're already dead!
>YOU CAN'T JUST HECKIN EAT A PIZZA THAT SAT OUT ALL NIGHT NOOOO!!!!!1!
Shut the fuck up, you stupid fucking pussiest pussies that ever lived, no one fucking gives a cunts ass.

[Anonymous No.17099373]

>>17096995
>new wave
>it's just the old wave revived

[Anonymous No.17100166]

Hot and fast. I cant be late to work or Mr Shecklestein will be angry

[Anonymous No.17100201]

How do you prevent eggs from sticking in your pan after constant agitation?

[Anonymous No.17100220]

>>17099358
THIS!

[Anonymous No.17100249]

>>17095405
>When you make scrambled eggs how do you do it? Low and slow or hot and fast?

I like doing it slow so I can determine how fluffy it gets, then I eat it straight out the pan with bread.

[Anonymous No.17100443]

>>17099358
You don't need teflon if you can cook.

[Anonymous No.17100462]

>>17097763
Wet eggs are gross.

[Anonymous No.17100663]

>>17097124
I bet he also keeps his ketchup in the fridge.

[Anonymous No.17100664]

>>17097184
It isn't 2004 anymore. 4chan grew up and left you behind. Time to move on.

[Anonymous No.17100680]

>>17098304
i only eat scrambled eggs because fried eggs taste shit because you can taste the yolk. i hate the taste of egg yolk so much, theres nothing pleasant about it at all.

[Anonymous No.17100689]

I always seem to like the idea of scrambled eggs on toast or whatever with coffee on the side but for some genetic reason i can't stand the pungent taste / smell of egg yolk. It's allright hard boiled and all but that's about it.

[Anonymous No.17100690]

>>17100664
I was born in 2003, am a newfag.

[Anonymous No.17100791]

>>17099358
i think they're from /fit/ where all that health nonsense comes from. They're afraid of eating an orange because it contains natural sugar.

[Anonymous No.17100803]

I'm addicted to eating them like this. Can't get enough of it. Didn't have better bread but it's still really good.

[Anonymous No.17100876]

>>17096848

[Anonymous No.17100880]

>>17095405
On the heat off the heat

[Anonymous No.17100882]

>>17100803
how does one go about eating this, you need to explain yourself

[Anonymous No.17100992]

>>17100462

[Anonymous No.17100998]

>>17100803
Fuck off. I refuse to believe that is anything other than polenta.

[Anonymous No.17101119]

Sous-vide at 63.5°C just like everybody else these days.

[Anonymous No.17101122]

>>17101119
>Sous-vide
Meme techniques are memes

[Anonymous No.17101135]

>>17100882
Dip your toast in it
>>17100998
Why so mad lol. I've seen eggs literally leaking translucent fluids ITT yet this seems weird to you?
It's thoroughly cooked and like a savory pudding to spoon up with your toast. I simply whisk it so damn much that it doesn't get a chance to settle and form curds, much less brown. The dark spots are just freshly cracked black pepper.

[Anonymous No.17101146]

>>17101135
Why not go all the way and make a savory custard for breakfast? I think that's the one thing that has kept me from understanding the meme eggs. That stuff just looks like a badly done pastry cream.

[Anonymous No.17101155]

>>17101135
>>17101146
also, sorry, I should've mentioned I'm not the poster you were responding to here >>17100998

[Anonymous No.17101327]

>>17095405
>Low and slow or hot and fast?
only retards who cant regulate temp do it low and slow. You get literally the same eggs than if you did it slowly just faster. Assuming you know what youre doing

[Anonymous No.17101335]

Add a tablespoon of watter and mix it in for fluffy and less burn potential and cook med high real fast

[Anonymous No.17101468]

>>17101327
>time and temperature are irrelevant in cooking
I guess

[Anonymous No.17101507]

>>17095405
Do sometimes do the egg in the microwave method.
But prefer pan method; Low-med heat, knob of butter in saucepan, enough to coat the surface so it bubbles, eggs in, start mixing, eggs cooked? Another knob of butter in, make that nice and creamy.

Of course season to your preference, second knob of butter sized dependant on how creamy you want it & enjoy.

[Anonymous No.17101671]

Hot, lotta milk, high heat, constant stirring until milk is gone and eggs are greasy spoon tier soft n fluffy. Seasoned with cracked red pepper and cholula

[Anonymous No.17101682]

>>17101327
Not at all true. You'll never end up with small curd soft scramble if you cook over a high heat. The proteins bind together differently and you end up with a rubbery texture.

[Anonymous No.17101773]

>>17101671
>Hot, lotta milk, high heat, constant stirring until milk is gone and eggs are greasy spoon tier soft n fluffy.
This is good. My go to seasonings are salt, black pepper, red pepper flakes, garlic powder, onion powder, paprika, curry powder, and saffron powder.

[Anonymous No.17102261]

>>17095405
>medium sized ceramic pan
>glass ceramic stovetop, set on two thirds
>break eight eggs
>salt and stir
>into somewhat warmish pan
>push it around occasionally - just enough for it not to get brown
>finish at desired level of runnyness
>done

[Anonymous No.17102291]

>>17102261
0/10, no ceramic eggs

[Anonymous No.17102299]

>>17095405
My scrambled eggs
>Saturday morning
>go to chicken coup
>feed and water chickens
>gather eggs
>throw butter in cold skillet
>let butter melt and crack in 4 eggs
>slowly rotate until just slightly solidified but runny
>plate
>add salt and pepper
>squirt frenchs yellow on plate for dipping

[Anonymous No.17102373]

>>17095405
Constantly stirring on medium heat, take em off while still creamy. OP pic is overcooked. Soft medium curd result

[Anonymous No.17102394]

>>17100462
Doesn't mean you have to burn them

[Anonymous No.17102618]

Crack two eggs into a bowl.
Season with salt and pepper.
Two splashes of milk.
Beat with a fork.
Pan, hot.
Butter in.
Melt butter.
Turn heat to low.
Pour eggs in.
Let sit for a minute.
Drag the outside in with spatula.
Let them solidify again.
Drag again.
Scramble with spatula.
Pour onto plate.
Squirt some tomato sauce on eggs.
Delicious
Sometimes I add chives (in the bowl before mixing eggs)

[Anonymous No.17104126]

>>17098282
I don't know if I buy that. My dad always made scrambled eggs with just eggs and they always turned up weird and split into a thousand pieces. I feel like the cream helps with the fluffy-pillowyness of scrambled eggs. No?

[Anonymous No.17104154]

>>17104126
No. Just use more butter if they're coming out dense. Cream and milk only add water.

[Anonymous No.17104168]

Hot and slow. Fire alarm goes off every time, but it's worth it.

[Anonymous No.17104195]

>be me
>get high one day
>think about what other foods i can scramble besides eggs
>put chicken breast in blender
>blend it until its runny
>pour in pan
>scramble it like i would eggs
>pour some sweet chili sauce over it
fucking delicious

[Anonymous No.17104217]

>>17104168
Low and fast. Get diarrhea every time, but it's worth it.

[Anonymous No.17104359]

>>17100803
>>17101135
I also enjoy eggs like this, it's not really weirder than dipping toast in the yolk of a fried egg.

[Anonymous No.17104380]

>>17097114
>>17097142
>>17097173
>>17097177
cook it in bursts and mix between them

[Anonymous No.17104385]

>>17097124
what do and dont americans use ketchup for?

[Anonymous No.17104400]

>>17097114
It makes mustard gas

[Anonymous No.17104433]

>>17098306
I used to do shit like this, now I'm on cholesterol medicine.
I think the medicine is a scam

[Anonymous No.17104442]

>>17096826

[Anonymous No.17104733]

>>17097124
I pour heinz mayonnaise on eggs, it's really good

[Anonymous No.17105662]

>>17097214
Its the same shit, the one that is different is japanese mayo.