Thread: Forget Everything You (thought you) Knew About Scrambled Eggs and Omelettes

Originally Posted by Annapurna

I prefer to use clarified butter on a cast iron skillet, but that's just me.

Don't say you prefer that until you've tried these methods, hence the title of the thread. Give it a shot, and see. While you still may prefer the cast iron method, you'll realize that this is something totally different.

Originally Posted by salami

Don't say you prefer that until you've tried these methods, hence the title of the thread. Give it a shot, and see. While you still may prefer the cast iron method, you'll realize that this is something totally different.

It's pretty much the same method, but clarified butter handles high heat a little better. I refuse to use non-stick cookware. To get that nutty flavor from the browned butter you can fold in a bit of melted butter into your egg mixture as well.

Watched the video this morning and made the scrambled eggs exactly as shown (using a half tablespoon of ghee. They were great! Loved the taste and texture.

I tried something similar a while back from an article on latimes.com, and though the finished product was the silkiest and most luxuriously textured eggs I've ever eaten, it took literally 20-30 minutes of constant stirring (I started with fridge-cold eggs=mistake). If anyone's interested to try it's here: linky

I may try the above-linked once again with room-temp eggs, but Alton's gave great results for minimum hassle. My new go-to scramble! Thanks, Salami.

Bacon grease for my eggs.
I'll add my favorites later.

no wonder I let my frittatas cook too long.

I like this with my eggs.

Funny and Clever Egg Photography

Here's a link to some funny egg photography.

I didn't watch either of the videos but we learned (apparently) the English way of making scrambled eggs. The idea is they become more creamy and fluffy.

Take a sauce pan and fill the bottom with a spot of milk (fill it up along the very bottom - don't overdo it). Half a pat of butter then pour in the scrambled eggs and cook to your choice.

Difference is adding liquid, sauce pan and no frying.

Originally Posted by roenick

I didn't watch either of the videos but we learned (apparently) the English way of making scrambled eggs. The idea is they become more creamy and fluffy.

Take a sauce pan and fill the bottom with a spot of milk (fill it up along the very bottom - don't overdo it). Half a pat of butter then pour in the scrambled eggs and cook to your choice.

Difference is adding liquid, sauce pan and no frying.

at what heat?

I do mine by adding a TB of milk to 3 eggs, for instance, beating them with a touch of salt and pepper. and stirring them over low heat til they stop being runny. then I keep stirring for a minute as the eggs are still hot.