Scrambled eggs

[dteng]

For quick and easy…

[Mike_DiSalvo]

So many great ideas here. Lately, I’ve been cooking them in olive oil with grounded black pepper and adding fresh pecorino to them. Pecorino romano is a remarkable alternative to parmigano reggiano.

[todd_waldmann]

I’m a fan of the Kenji starch slurry version as well.

[d.morris]

I’ll offer my 2 cents.

I do chopped ham or bacon on high heat. Add butter and green onions and pull off heat. Add eggs that are premixed with half and half. Put pan back on heat set to low. Slow stir for a few minutes. About halfway to done I throw in a handful of extra sharp cheddar. Finish stirring to melt together and take off heat so it doesn’t turn into an oily mess. Mix in some sambal oelek, salt and pepper to taste. Finish with a healthy pinch of grated parm reggiano.

[Mikko_Tuomi]

@d.morris

I’ll offer my 2 cents.

I do chopped ham or bacon on high heat. Add butter and green onions and pull off heat. Add eggs that are premixed with half and half. Put pan back on heat set to low. Slow stir for a few minutes. About halfway to done I throw in a handful of extra sharp cheddar. Finish stirring to melt together and take off heat so it doesn’t turn into an oily mess. Mix in some sambal oelek, salt and pepper to taste. Finish with a healthy pinch of grated parm reggiano.

Thought the topic was scrambled eggs?

[RichardFlack]

Another option to cooking over pot of water, if your burners don’t go low enough is just a minute on the heat then a minute off.

I’m in the salt at last minute camp. Never tried the 15 minutes ahead method. So is it really don’t salt right at the start of cooking?

[d.morris]

OP said “Any recommendations on how to spice up scrambled eggs?” No one specifically said plain!

[Tom_G_l_a_s_g_o_w]

On when to salt scrambled eggs

What’s the Best Way to Salt Scrambled Eggs?

[Brian_Tuite]

Gordon Ramsey brings that up in his video. Season near the end of the cooking process.

[Jay_Miller]

@Dennis_Atick

Missed this initially, but Kenji’s new method includes a starch slurry- an idea he got from Mandy Lee- who has a terrific website and book.

https://www.youtube.com/watch?v=CXTnq7srJRs

I just tried this technique for the first time. Really good and so much faster/easier than the low, slow, continuous stirring method Ive favored in the past

I used this recipe but put it on a great biscuit from a local bakery

A Hong Kong Classic: How to Make the Perfect Breakfast Sandwich

[Dennis_Atick]

Nice. I forgot about this method. Never tried. I may whip some up for lunch!

[Pau1_M3nk3s]

I use the Jaques Pepin method for both omelettes and scrambled eggs.

Jacques Pépin Makes A Perfect Omelet

[Robert_M_yers]

Does nobody have the method which I saw 9n YouTube not too long ago. Essentially it was using a boat load of oil in the pan, tilt the pan ~45 degrees so all of the oil is on one side. The egg then cooks (fry?) with some basting.
Can’t find it anymore, but it seems like maybe it was an Asian technique?

[Tom_G_l_a_s_g_o_w]

Asian? It’s common for sunny side up; the source I remember claimed it was a Spanish technique. Who knows, who cares?
Edit: are you talking about scrambled?

[Robert_M_yers]

@Tom_G_l_a_s_g_o_w

the source I remember claimed it was a Spanish technique

That actually sounds right…
Yes it was scrambled and ended up fluffy somehow not fried.
That said it was YT so I’m not claiming truth…