ISO advice/tips on how to make scrambled eggs

[Josie1945]

Originally Posted by wizardOFkitchen01

how do you make scrambled eggs without sticking on a pan?

Welcome to DC.

Josie

[LindaZ]

I make scrambled eggs on a non-stick griddle, or frying pan. I usually cook bacon first, drain off most of the grease, plop the eggs in whole, add crumbled bacon (sometimes onion and mushrooms) and just scramble and stir until the right consistency. Have never had a sticking problem. Don't have the heat too high or you will scorch your eggs.

[CWS4322]

Well, I do my scrambled eggs the way my dad was taught in the Navy. I put some butter in a well-seasoned CI skillet. Heat that over medium. When the butter is melted, I break the eggs into the pan, shake it a bit. Then, with a fork, stir to scramble them, but no extra liquid is added. You can add grated cheese, herbs, etc. If you want to scramble the eggs before putting them in the pan, then the appropriate measure is the smallest 1/2 egg shell to measure the liquid. But I like to scramble my eggs direct in the pan with no additional liquid (and, eggs that are FRESH are the best <g>).

Welcome to DC! Hope you stick around, there are a lot of great folks here who love to cook and talk about food.

[buckytom]

does anyone know what causes scrambled eggs to turn a little greenish?

i've noticed this a few times at work (from catered events) as well as from complimentary breakfasts offered at hotels where we've stayed. but it's never happened to me at home.

is it something to do with the fact that they're in a ss steam table?

[Andy M.]

Originally Posted by buckytom

does anyone know what causes scrambled eggs to turn a little greenish?...

If I remember correctly, that's called the Seuss factor. It usually happens in the presence of ham...

[Rocklobster]

My guess would be some sort of oxydization of the minerals in the eggs. Just like how potatoes sometimes turn black when boiling. Has something to do with the iron content.

[CWS4322]

I was guessing cooking the protein at too high a temperature/over cooking...and, it would seem that Rock and I were both right, if this article is to be believed:

Green Eggs