Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [scrambled-eggs]

30 questions
114
votes
13 answers

Why use milk in scrambled eggs?

I've seen many recipes for scrambled eggs with and without milk / cream / half and half So what does the milk do? The only difference I can see is color - without the milk the eggs are a brighter yellow. What am I missing?
Christian Payne
  • 1,615
  • 2
  • 15
  • 12
20
votes
1 answer

(Intentionally) Mixed Texture 'Scrambled Eggs'

I'm trying to replicate a strange form of 'scrambled eggs' that I had on holiday in Austria recently, but I can't figure out how it's done. Instead of the usual fluffy, semi-soft yellow 'clouds', all roughly the same texture, this was a mix of…
QuizzicalPigeonUK
  • 327
  • 3
  • 10
17
votes
8 answers

Prevent scrambled eggs from sticking to stainless steel

I'm having the hardest time preventing scrambled eggs from sticking to stainless steel cookware. I've tried bringing the eggs to room temperature before cooking, slowly heating the pan, loads of butter (tasted great, still stuck), adding milk to the…
aszekely
  • 383
  • 1
  • 2
  • 9
16
votes
2 answers

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the "standard" light and puffy variety of scrambled eggs…
Athanasius
  • 32,031
  • 11
  • 96
  • 162
15
votes
10 answers

omelettes and scrambled eggs - How long can I store them?

Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I can keep them?
Fitri
  • 651
  • 3
  • 8
  • 12
14
votes
3 answers

How can I ensure that scrambled eggs will be fully cooked?

I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boiled eggs, this means that the whites are set, and that there is not an overtly liquid…
Maroon
  • 612
  • 3
  • 10
  • 23
14
votes
5 answers

How to do English breakfast at home

I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beans as I shouldn't eat them). Now, how can I do it at home, in Italy (with local bacon and sausages), for a…
Wizard79
  • 4,603
  • 5
  • 32
  • 41
13
votes
16 answers

How to clean scrambled eggs from a pan?

As an example, I made eggs using Gordon Ramsay's Perfect Scrambled Eggs, at the end the pan ends up having a layer of eggs attached to the bottom and sides that is very difficult to wash (not a nonstick pan). I found some recommendations online, but…
earlNameless
  • 231
  • 1
  • 2
  • 6
11
votes
8 answers

Keeping scrambled eggs with tomatoes from being too watery

When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into the pan. My ideal would be scrambled eggs / omlette that have well formed tomato dice, and…
Peter Kazanjy
  • 111
  • 1
  • 4
9
votes
4 answers

Cracked Eggs & Safety

I bought some fresh eggs the other day which don't expire until next month. They've remained in the fridge in their carton. I just realised that a few of the eggs are cracked. Is it still safe to hard boil and eat the eggs from that carton that…
username
  • 93
  • 1
  • 1
  • 5
7
votes
1 answer

Does adding salt before cooking toughen scrambled eggs?

I have been told by two different cooks who's opinions I trust that adding salt to a beaten egg mixture before cooking will dry out and/or toughen the eggs, but also that adding salt at this stage seasons the eggs, and does not affect texture. I…
RI Swamp Yankee
  • 3,942
  • 1
  • 20
  • 25
7
votes
4 answers

Is there a term for "mildly scrambled" eggs?

I'm of the impression that "scrambled eggs" means the eggs are completely beaten to where the yolk and white are completely blended before being cooked. And "over easy/medium/hard" is where the yolk is intended to be unbroken. Assuming that's true,…
StoneThrow
  • 369
  • 1
  • 8
6
votes
3 answers

Making Eggs for 50 people

My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to be done, how much butter, milk, how to cook without burning them, etc... All help is…
Reggiem
  • 61
  • 1
5
votes
1 answer

What is the term for 'sunny side up' omelette?

I have a technique when cooking omlettes where you only cook them on one side, and gather up the edges - but let the cheese accumulate in the soft centre. Friends have suggested several names for this: scramelette sunny side up…
hawkeye
  • 1,439
  • 4
  • 19
  • 23
5
votes
4 answers

Does milk make eggs more fluffy?

I just heard that putting milk in eggs make it more fluffy, but is it really a good idea? Some people say putting milk/cream in eggs makes it more fluffy, but some people say that it makes the eggs loses flavor. So, is is it true that putting milk…
Nathan Tran
  • 53
  • 1
  • 1
  • 7
1
2