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When making scrambled eggs how come there's never as mu... - 8/10/2010 7:53:40 PM   
Toppingfrmbottom


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Status: offline 		You crack 8 eggs into a bowl put a tiny bit of milk whip pour and cook, an then the cooked product hardly seems  to go very far as you'd think 8 eggs would.

And I know the large amounts of cheese in them was probably what kept them from being truely fluffy, but even with out cheese sometimes they come out runny, how do you fix that? I tried no milk, and people said eggs come out better with milk, I tried just a splash of milk, and it didn't really come out any better than the eggs with no milk, and actually a bit runny.


< Message edited by Toppingfrmbottom -- 8/10/2010 8:06:50 PM >

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RE: When making scrambled eggs how come there's never a... - 8/10/2010 8:26:45 PM   
angelikaJ


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Status: offline 		My dad taught me to add just a little bit of water and not to use milk in my scrambled eggs.

I don't scramble them either. Instead I cook them the same way I do an omelette: lifting the edges so the uncooked part runs underneath.

The difference is you don't let it get all the way solid on the bottom and instead push the edges towards the middle.

To avoid runny-ness if you add cheese, you add the cheese at the very end just so it melts and doesn't break down instead.

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RE: When making scrambled eggs how come there's never a... - 8/10/2010 8:28:26 PM   
Toppingfrmbottom


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Status: offline 		That's what I thought I did, it was all cooked, I assumed, and then I put in the cheese I put it on top of the solid eggs, and then just kind of kept stirring and moving and turning till it all had a chance to mix in..
quote:

ORIGINAL: angelikaJ



To avoid runny-ness if you add cheese, you add the cheese at the very end just so it melts and doesn't break down instead.


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RE: When making scrambled eggs how come there's never a... - 8/10/2010 8:35:09 PM   
Aylee


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Status: offline 		The temperature?

Seriously, I have never had that problem.

Are you cooking the eggs at a high enough temperature?

That is the best I can give, without being in your house.
















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RE: When making scrambled eggs how come there's never a... - 8/10/2010 8:57:42 PM   
Toppingfrmbottom


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Status: offline 		Aylee, maybe not, I do put the stove  on almost high till the pan sizzles when you drop water or a bit of the egg in the pan , then turn it down a bit, to a 6, which is still pretty high meduim , and then cook all the way.

quote:

ORIGINAL: Aylee

The temperature?

Seriously, I have never had that problem.

Are you cooking the eggs at a high enough temperature?

That is the best I can give, without being in your house.

















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RE: When making scrambled eggs how come there's never a... - 8/11/2010 2:13:04 AM   
soul2share


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Status: offline 		One thought may be that the water in the eggs evaporates?    8 eggs must still make a mountain of eggs, tho.......

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 3:06:20 AM   
Aylee


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Status: offline 		8 eggs is the right amount when cooking for 4 people.

You may need to cook in batches.  My 10 inch cast iron skillet cooks 4 scrambled eggs quite well.  More than that, I would need to do two or more batches.

One other thought, have you used a blender to mix your eggs and milk?

Also, are you letting them cook long enough before stiring?  They should be cooked almost through before you stir. 

There are my egg thoughts for the day.

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 3:40:17 AM   
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RE: When making scrambled eggs how come there's never a... - 8/11/2010 3:41:58 AM   
Aylee


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Status: offline 		Holly, you are not helping.

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 3:42:14 AM   
dreamysubmale


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Status: offline 		Hello TFB, i put cream fraish on my scramble eggs. I would suggest to cook for no more than 2 people at a time but as Aylee mentioned above it's rather hard to explain without being at your house.

This video might help though.

http://www.youtube.com/watch?v=dU_B3QNu_Ks

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 3:50:17 AM   
BonesFromAsh


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quote:

ORIGINAL: dreamysubmale


This video might help though.

http://www.youtube.com/watch?v=dU_B3QNu_Ks


He's nice to watch when he's no yelling at people.

Interestingly, he suggests not seasoning the eggs before cooking as it can make them watery.

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 4:11:30 AM   
sirsholly


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quote:

ORIGINAL: Aylee

Holly, you are not helping.
i guess not.....i thorry

i just have a hard time taking a question like this seriously..
quote:


When making scrambled eggs how come there's never as much product in the end as there was eggsputin?

Come on...they are not beamed up when you are reaching for a spatula.

When you pour the eggs into the skillet they are a flat liquid. When they are done they are generally fluffy and solid (unless you are making an omelet).

If they are runny either you are not cooking them long enough or you have added too much of a liquid such as milk or water.

Cheese will make eggs runny because the cheese melts. To avoid this add the cheese when the eggs are newly plated and still hot enough to melt it. This avoids the massive mess that cheese can cause in the skillet.

If you do add the cheese to the skillet and have a runny mess, put the eggs onto a paper plate (the cheap kind) for a minute or two. The paper plate will absorb the majority of the oil from the cheese and help them solidify.


< Message edited by sirsholly -- 8/11/2010 4:27:03 AM >

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 5:53:23 AM   
purepleasure


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Status: offline 		This is my top secret recipe for making kick ass "no fuss/no muss" scrambled eggs.

Go to IHOP.


Now, for "at home" kick ass scrambled eggs...

Break eggs into bowl.  Remove shell particles.  Add 1 tablespoon water for each egg.  Beat with whisk until a light yellow... sort of a lemon color.

Heat fry pan over MEDIUM heat. Place 1 tablespoon of butter or margarine in pan and melt.  Swirl melted butter over the bottom of pan until well coated.

Pour egg mixture into fry pan.  As the eggs cook, gently push them towards the side of the pan that doesn't cook as fast. (My favorite burner to cook on is lop-sided)

Cook until desired consistency.  Place on plates and then top with cheese, and season to taste.

If this does not produce some of the best scrambled eggs, see second sentence.

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 5:56:49 AM   
sirsholly


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RE: When making scrambled eggs how come there's never a... - 8/11/2010 5:58:29 AM   
mnottertail


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When I poach eggs, even in a non-stick skillet there is always sommat that sticks to the fucking skillet and is a bitch to scrub off, how do I avoid that shit, because I love me some poached eggs on toast.

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 6:04:22 AM   
purepleasure


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Status: offline 		Ron, you're cooking them at too high of heat, turn the burner down just slightly.  Yeah, I know it's just "boiling water", but the surface of the pan is too hot, causing the egg to stick.

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 6:11:15 AM   
mnottertail


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Status: offline 		water aint bubbling or boiling it is simmering below boiling, any lower and the fucker would be only tepid, it takes like 5-8 minutes to poach (and still might be a little runny in the whites (fuckin YUK-O!!!!)) at that.

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 6:17:08 AM   
purepleasure


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Status: offline 		do you have a lid that fits the pan you're using?  covering it will cut down on the cook time.


eta... or you could just come over, and I'll make you some poached eggs.

< Message edited by purepleasure -- 8/11/2010 6:19:12 AM >

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RE: When making scrambled eggs how come there's never a... - 8/11/2010 6:18:43 AM   
sirsholly


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quote:

ORIGINAL: mnottertail

water aint bubbling or boiling it is simmering below boiling, any lower and the fucker would be only tepid, it takes like 5-8 minutes to poach (and still might be a little runny in the whites (fuckin YUK-O!!!!)) at that.
increase the temp and use a lid


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RE: When making scrambled eggs how come there's never a... - 8/11/2010 6:36:20 AM   
EbonyWood


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quote:

ORIGINAL: sirsholly


increase the temp and use a lid



Same with the eggs.

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