/ck/ - Food & Cooking

[Anonymous No.5590577]

What do you put in your scrambled eggs?

[Anonymous No.5590583]

>>5590577

eggs

[Anonymous No.5590609]

Butter, eggs. Then salt and garlic once it's done cooking.

[Anonymous No.5590610]

>>5590583
this

However, I put my scrambled eggs ON a layer of tomato chutney. It's amazing.

[Anonymous No.5590613]

small dab of butter to grease the pan, throw some cheese in once the eggs go in, and some season salt or pepper once they come out

[Anonymous No.5590615]

eggs, milk, salt, pepper, chilli flakes sometimes

cooked in bacon fat

[Anonymous No.5590616]

Turmeric, salt, pepper, and a slpash of cold water before cooking

[Anonymous No.5590617]

>>5590577
The blood of my ancestors

[Anonymous No.5590619]

Absolutely no cheese ever
Fuck the cheese in scrambled eggs guys

[Anonymous No.5590627]

>>5590619
What?
I love that cheesy gooey goodness.
I lime some eggs with my melted cheese.

[Anonymous No.5590632]

I like to mix in cheddar and green onion, and serve on a bed of baby spinach

[Anonymous No.5590908]

>>5590577
the trashcan lid.

Fuck scrambled eggs. Fried eggs over medium or bust.

[Anonymous No.5590911]

>>5590617

[Anonymous No.5590923]

dash of milk
a few grates of cheese
tablespoon of hot sauce
chives
bacon fat on pan
scramble them shits

[Anonymous No.5590950]

Mix a bit of cheddar in the beaten eggs, cook in melted butter, season with salt, pepper and dried chives. Perfect.

[Anonymous No.5590982]

lots of butter, season at the end, either dill or chives folded in. unless it's going in a pastilla or something

[Anonymous No.5590993]

>>5590577

Duck fat.

[Anonymous No.5591017]

video games.

[Anonymous No.5591062]

>>5590619
What's your problem with cheese in your scramblies? I get that some places/peeps overdue it, but they're boring without cheese.

[Anonymous No.5591069]

>>5590993
Do you know of a good source of duck fat; online and not stupidly expensive? That shit is gold.

[Anonymous No.5591070]

>>5591062

> but they're boring without cheese.

l2season

[Anonymous No.5591095]

>>5590615
>milk in scrambled eggs
>not even once
believing that old wives tale of a secret makes you believe in santa claus tier

>>5590616
>noice

[saqe !bigOutLawg No.5591110]

Butter, pepper, smoked paprika, creme fraiche

[Anonymous No.5591111]

>>5591095
>old wives secret tale

What? Milk makes the eggs fluffy, what's to "believe"?

[Anonymous No.5591163]

heavy cream
dash of cayenne

If I have time I'll top them with salsa, sour cream, and black beans. Or get some bacon slices and make a breakfast sandwich with it.

[Anonymous No.5591177]

anchovies on occasion.

[Anonymous No.5591183]

>>5591111

>Milk makes the eggs fluffy

i never understood this term 'fluffy'

like, aerated?

they just make the eggs taste insipid for me

[Anonymous No.5591200]

>>5590577
Water or milk to help it become fluffier when scrambling. Just don't add too much and don't overcook them.

[Anonymous No.5591206]

>>5591183
You've probably been eating them all your life when you eat out and never knew it.

[Anonymous No.5591209]

>>5591111

[Anonymous No.5591234]

nothing in. crack and whisk em in the pan with butter or olive oil, then salt and pepper at the end. sometimes chive. nothing more.

[Anonymous No.5591242]

>>5591206

no, i knew it, i just don't understand the 'fluffy' concept.

[Anonymous No.5591250]

>>5590577usually just salt and pepper

[Anonymous No.5591262]

>>5591242
>>5591209
Are you retarded or something? Fluffy. Soft. Light. The opposite of tough and flat. Do I need to get out a diagram to prove that adding milk to something makes it creamier?

[Anonymous No.5591276]

>>5591262
>>5591262

you can avoid tough and flat eggs by whisking them IN the pan and not adding salt until they're done. you don't need fucking milk.

[Anonymous No.5591310]

>>5591262

but milk doesn't do that

it's just added water

eggs are fluffy because you've whipped them and there's trapped air inside the protein network

with more water you get less foaming

and creamy isn't the same fucking thing as fluffy

[Anonymous No.5591325]

Not one reply of truffles or truffle oil?

And you call yourselves a cooking board...

[Anonymous No.5591338]

>>5591325
Truffles are fucking expensive. Truffle oil is disgusting and artificial. I'd probably use truffle salt or something.

[Anonymous No.5591342]

>>5591338

artificial yes, disgusting no

one of those things people shit on cause it's fashionable

[Anonymous No.5591347]

>>5591325
>truffle oil
oh you mean that stuff that if you use more than a teaspoon youv used too much and ruined the dish?

>buy youre patrician though anon so thats cool

[Anonymous No.5591407]

>>5590577
A fork.

[Anonymous No.5591410]

>>5591310
When you cook the egg, the water creates steam bubbles, making the eggs fluffier.

[Anonymous No.5591415]

>>5591347
That's a really bad argument against food. That's really, really bad.

Just because something is strong tasting and it's easy to use too much of it doesn't make it bad.

[Anonymous No.5591416]

>>5591342
Have you even had truffle oil?

[Anonymous No.5591424]

>>5591410

i highly doubt that added water does this any more than the water in the egg does in the first place. plus that requires that you cook the egg pretty damn hot.

>>5591416

yep, it's a nice thing to add to chicken soups and mushroom dishes and things like that.

[Anonymous No.5591440]

All this arguing about adding milk, am i the only casual who adds it because its an easy way to double the amount of eggs you end up with? They taste fine either way

[Anonymous No.5591444]

>>5591440

>adding ice to a 1/2 full glass of soda is an easy way to double your soda

......

[Anonymous No.5591449]

>>5591444
Thats cool nitpicking, but it doesnt change the point

[Anonymous No.5591466]

>>5591424
>plus that requires that you cook the egg pretty damn hot.

Water boils at 212F. My frying pan is that and higher when cooking eggs. I can scramble the raw egg as much as I can and it won't be as fluffy as when I add a little water or milk to it and mix it in with the same or less scrambling.

Have you ever cooked an egg in your entire life? Because you sound very inexperienced.

[Anonymous No.5591476]

>>5591449

the point is that you're getting more volume but less flavor.

[Anonymous No.5591478]

>>5591466

yes, i have cooked an egg in my entire life. if the egg itself was hitting boiling temperatures throughout, it would be horribly overcooked.

[Anonymous No.5591484]

>>5591476
yeah, to me that's a fair trade off considering i'm going to devour it on toast. Like i said, casual.

[Anonymous No.5591496]

>>5591484

i get the impression that most people don't really like the taste of eggs... so they dilute and drown them in sauce. i mean why even eat eggs then

[Anonymous No.5591497]

>>5591466
>>>5591424 (You)
>>plus that requires that you cook the egg pretty damn hot.
>Water boils at 212F. My frying pan is that and higher when cooking eggs. I can scramble the raw egg as much as I can and it won't be as fluffy as when I add a little water or milk to it and mix it in with the same or less scrambling.
>Have you ever cooked an egg in your entire life? Because you sound very inexperienced.

Do Egg Beaters count?

[Anonymous No.5591499]

50% onions
50% eggs
Perfecto

[Anonymous No.5592424]

>>5590577
I usually make eggs for my whole family, so I put in.

>9 eggs
>5 slices of american cheese
>a couple shakes of salt and pepper
>a dash of milk

I then put a spoon of butter in the pan and spread it around so that the egg doesn't stick. Then when it gets in the pan I scrape and don't stop scraping until it's done. I hate it when people basically make an omlette and then cut it up. Anyway, I can tell when it's done when there's no juice, but it's not dry.

[Anonymous No.5593228]

Truffle oil niggers. Not synthetic truffle oil.
Fuck this board is full of wannabe hipster chef faggots.
"Oh noh bourdain said truffle oil is bad so now I have an oppinion that I dont actually understand but will hold as a badge of honour"

Fuck you all faggots, why would I even mention that fake shit in the same sentence as real truffles, stop trollin and just acknowledge that real truffle, either in it natural or infused form is a a fucking superior combination with egg.
Or are you too butt hurt from being a poorfag that cant afford the real deal?

[Anonymous No.5593242]

>>5590577
A few crumbled cubes of marinated feta and way too many herbs- like a heaped handful of chopped parsley and chives for a couple of eggs.
Maybe a dash of cream or milk. Teaspoon of butter in the pan or just left over bacon grease if I'm having a bigger breakfast.

I hear oyster sauce does well but I'm too scared too try, any Asian anons here that could give me insight?

>>5591499
pic related

[Anonymous No.5593253]

>>5593228
*tips fedora, unsheaths katana, bows*

[Anonymous No.5593256]

>>5593228
It's white truffle oil that is fake or flavored.
People who don't know the difference between truffles shouldn't even be commenting on the oil. They're the same people who like Gordon Ramsey, not Anthony Boudain. Bourdain dialogue is wayyy over their heads.

[Anonymous No.5593261]

>>5593228
You unbelievable cuntswabbling fagbreathed cunt.
Truffle oil has no place in eggs, perhaps some fresh grated on top but not inside.

[Anonymous No.5593265]

>>5591276
>you can avoid tough and flat eggs by whisking them IN the pan and not adding salt until they're done. you don't need fucking milk.
WTF is achieved by whisking in the pan? Nothing except incomplete blending. You making up some fake science now?

[Anonymous No.5593268]

Butter before cooking then usually sharp cheddar cheese and pepper

[Anonymous No.5593269]

>>5592424
>>9 eggs
>>5 slices of american cheese
Should cut that down to 3 slices. That's too much a ratio.

[Anonymous No.5593284]

>>5590577
Tarragon, salt, pepper.

[Anonymous No.5593331]

>>5593265
If you choose to whisk them in the pan then you must take the path of slow creamy eggs.

[Anonymous No.5593371]

>>5590577

I always have my scrambled eggs with bacon. So I fry up the bacon first, pour out excess fat, then scramble my eggs in the remaining fat.

Before scrambling them, I usually add kosher salt, paprika, a little garlic powder, and about a splash or two of Worcestershire sauce. After its cooked I liberally crack black pepper over it.

I've been eating the same breakfast for three weeks now and it hasn't gotten old.

[Anonymous No.5593375]

>>5593331
>the path of slow creamy eggs
Did this recently (whisked the eggs first), it transforms the egg into velvet that melts on the tongue. But it takes time.

>>5590577
Sometimes I like worchestershire on eggs

[Anonymous No.5593377]

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

[Anonymous No.5593391]

>>5590577
I've tried putting so much stuff into scrambled eggs but I always seem to go back to cheese and ham

>dem waffle house cheesy eggs do

[Anonymous No.5593393]

Milk

[Anonymous No.5593401]

black pepper and paprika

[Anonymous No.5593908]

>>5593269
Yeah maybe, I'll try it next time.

[Anonymous No.5593934]

>eggs
>jalapeño
>tomato
>onion

Also feel free to wrap that shit in a corn tortilla and put some salsa on it.

[Anonymous No.5593936]

Mexican Chorizo, then fold eggs in.

[Anonymous No.5593951]

>ctrl+f chorizo
>1 result
>>5593936
this

Also some kind of cheese and green onion occasionally.

[Anonymous No.5593955]

My favorite is smoked salmon and chives.
I also like to throw in some garam/curry powder and whatever meat I have on hand.

[Anonymous No.5593957]

>>5593936
what's a good chorizo to buy, anon?

[Anonymous No.5593963]

>>5591276
The ONLY reason I can see for tough eggs is if you overcooked the shit out of them. I almost always add salt to mine before cooking.

[Anonymous No.5593976]

>>5593957
Experiment. Cheap Mexican chorizo from my experience has a lot of fat. That's not bad and it certainly suits certain dishes better. For eggs, I prefer something a little bit more meaty and crumbly. You may have to pay more, but for around 2-4 dollars a link at Vons, go ham. Spanish Chorizo is cooked through and retains it shape. Mexican Chorizo tends to render like high fat ground beef. If you live in a latin american neighborhood, try looking for green chile chorizo. Hard to find, but certainly worth the effort imho.

[Anonymous No.5593988]

Diced potatoes
Green onion
Tomatoes or pico
Crumbled bacon or German sausage
Swiss

[Anonymous No.5594021]

>>5590577
cum

[Anonymous No.5594099]

>>5591062
>>5591070
this cunt gets it

HEY but did you try Feta? Jesus Christ mother of Jebus

[Anonymous No.5594102]

>>5591177
sounds way too strong, and im somebody that enjoys Smoked Salmon with scrambled eggs.

[Anonymous No.5594103]

>>5591496
they eat shit eggs.

First rule of Egg Club is buy free range.

[Anonymous No.5594108]

>>5591062

lolno you just grew up eating cheese this cheese that cheese everything, so you can't enjoy perfectly delicious food like eggs without your cheese crutch.

[Anonymous No.5594112]

>>5593242
Asian style eggs are cooked in a wok, tossed on a plate with fresh chopped chilli and green onions & a dash of oyster sauce.

They taste really great, but rich.

[Anonymous No.5594118]

Smoked Salmon and Asparagus are the king off egg condiments.

No arguments.

[Anonymous No.5594378]

>>5594108
holy fuck it's scrambled eggs calm the fuck down. cheese crutch? really? what's the big deal about cheese it's a great addition to food and if you don't like it don't put cheese in your god damn eggs

[Anonymous No.5594382]

>>5591062
I haven't put cheese in my eggs in years. Salt and pepper works fine fatty.

[Anonymous No.5594388]

>>5593228
Are you the same butthurt faggot that got told yesterday. Keep defending your artificial plebian oil.

[Anonymous No.5594449]

>>5594388
Damn your a sharp individual

[Anonymous No.5594454]

>>5594449
>your

[Anonymous No.5594499]

>>5594099
Darn toot'n! Feta's great. A really tart goat cheese is good too.

[Anonymous No.5594504]

>>5594108
I love cheese.

[Anonymous No.5594548]

>>5590627
Wait, do you mean you like to include some line with your eggs or was it just a typo? I'm curious to see if you can actually work lime into scrambled eggs.

I usually start with a splash of milk (unless I made bacon, then I just leave the grease in the pan and use that) then I put some muenster and parmesan cheese and sometimes I'll add ham too

[Anonymous No.5594569]

>>5591276
What's the advantage of whisking them in the pan instead of in a bowl then putting them on the pan? I would think that it would lead to incomplete mixing of the eggs since they would start cooking as soon as they went in. Unless you start with a cold pan but I still don't see any reason to do that either

[Anonymous No.5594591]

>>5593375
Yeah I've done that too and it's incredibly tasty but takes way too much time and attention to make regularly.

[Anonymous No.5594703]

Always wanted to try putting tamarind sauce and lime on scrambled eggs to see if I could make pad thai without noodles

[Anonymous No.5594709]

Oh god, first time boiling an egg. I'm nervous

[Anonymous No.5595250]

>>5591234
>adds butter/olive oil, salt, pepper, chives
>nothing
ok

[Anonymous No.5595261]

>>5594709

You're already doing it wrong.