"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 09-23-2010, 11:01 AM   #1
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
Scrambled eggs - slow and low or high and fast?

How do you cook your scrambled eggs. Julia Child says slow and low. I learned to do it high and fast and I love it that way. I don't even mix the eggs in a bowl first. This is how I learned how to do it.

1. Butter in pan - when done sizzling and it's hot enough....
2. throw eggs in one at a time
3. mix/scramble all around, concentrating on the yellow parts first. Shake pan in a back forth motion a few times.
4. Everything is done on high heat so it's fast.
5. Toward or at the end - mix a little milk in
6. Cook another minute or so

s&p it.

__________________

__________________
My Blog
legend_018 is offline   Reply With Quote
Old 09-23-2010, 11:13 AM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Scramble eggs in bowl with 1 tablespoon of sour cream for each egg, hot buttered pan, stir, stir, fold, fold, nom, nom. Fast and fluffy!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 09-23-2010, 11:30 AM   #3
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I do mine similar to PrincessFiona60, but without the sour cream (I'll have to try that!). I want a good mix of the eggs. The wonderful fluffiness comes from a thorough mix with the milk and then cooking over a medium heat. If the eggs are already cooked or beginning to set before adding the milk, it doesn't do a thing except make your eggs soggy.

Cooking scrambled eggs is like baking... chemistry in action!

I prefer driving off most of the water vapor (stream) making my scrambled almost but not quite dry all the way through, and doing it before the outside burns. That's why I cook mine over medium heat.

Mixing raw egg with milk is what gives many foods, such as cake, that airy lift when baked or cooked in a skillet on medium.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 09-23-2010, 11:39 AM   #4
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
I think i read some where that if you take it off the stove and add a little milk, it helps slow down the process of being overcooked from the high heat.

when i put it back on the stove, the heat is high so the little amount of milk i put in mostly evaporates into the eggs.
__________________
My Blog
legend_018 is offline   Reply With Quote
Old 09-23-2010, 11:50 AM   #5
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Quote:
Originally Posted by legend_018 View Post
...when i put it back on the stove, the heat is high so the little amount of milk i put in mostly evaporates into the eggs.
If you're pouring milk into a hot skillet or a skillet over high heat, that milk's not "evaporating" into the eggs (not possible), but it is evaporating into the air, making it a total waste.

And eggs, once they've set, don't soak up hardly any liquid. That's why bakers sometimes brush the bottom of pie crusts with egg... because egg stops the crust from becoming soggy from a wet filling. Cooked egg is a water barrier.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 09-23-2010, 12:01 PM   #6
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Med high heat.
Melt a pat of butter.
Crack the eggs into the pan.
I don't even start to scramble until the whites are starting to set.
I like to have the white and yolk a little seperated.
I like to season them with McCormicks Montreal Chicken.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 09-23-2010, 12:05 PM   #7
Sous Chef
 
Join Date: Jul 2006
Posts: 605
I like the eggs well blended and with just a little bit of water instead of any dairy. And I always cook on low heat. They come out somewhat soft and fluffy.
__________________
suzyQ3 is offline   Reply With Quote
Old 09-23-2010, 12:21 PM   #8
Senior Cook
 
SweetTeboho's Avatar
 
Join Date: Mar 2010
Location: Georgia
Posts: 120
I've always done high heat, but I am going to have to try low next time.
__________________
TY, Michelle

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. -Tolkien
SweetTeboho is offline   Reply With Quote
Old 09-23-2010, 12:23 PM   #9
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,942
I cook them on high and fast. Everyone must be sitting at the table and everything else on the plates before I put the nicely whisked eggs (only additives would be salt and pepper, no liquid) in the hot pan with a small amount of oil. dump, stir until fluffy and not moist (but not dry) and serve immediately!
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 09-23-2010, 12:57 PM   #10
Senior Cook
 
SweetTeboho's Avatar
 
Join Date: Mar 2010
Location: Georgia
Posts: 120
I just read our discussion to my co-worker and she stated this:

Lets the pan heat up (high heat) and then cracks the eggs into the pan. She uses a spoon, not a spatula, and slowly stirs them. This way there is much flavor - you get tastes of white and yellow. After it cooks on one side (like a fried egg) she flips it and lets it cooks on the other. She says the flavor is amazing.
__________________

__________________
TY, Michelle

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. -Tolkien
SweetTeboho is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:27 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.