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[Misc] Who makes the second best scrambled eggs in the World?
- Thread starter Goldstone1976
- Start date
Hillian1
( . ) ( . )
Not runny enough.
Fail.
Fail.
schmunk
"Members"
I prefer them well cooked, dressed with pepper and vinegar, and then thrown out as good for nothing.
(apols. Dr Johnson)
- Thread starter
- #7
3 eggs, whisked with a decent glug of full cream milk and a teaspoon of double cream, the tiniest pinch of salt and a couple of turns of the white pepper grinder. Melt 1/2 oz of butter in a non-stick saucepan over a low/medium heat. Pour egg mixture into saucepan and stir constantly until set to required consistency. Put onto toast, add three turns from black pepper grinder. Eat immediately.
People always overcook scrambled eggs. I do a decent one but I've had better made for me.
The OP's example looks passable but hasn't been stirred properly, resulting in an inconsistent texture and larger lumps of egg than is ideal. It looks okay, not great.
The OP's example looks passable but hasn't been stirred properly, resulting in an inconsistent texture and larger lumps of egg than is ideal. It looks okay, not great.
Mine are pretty good imho. 2 eggs per person, knob of butter, dash of milk, one grind of salt and pepper.
Crack eggs in saucepan. Add butter and milk and salt and pepper. Put pan on heat and stir as soon as the yolks start to go white. Carry on stirring, with pauses, until just before it’s almost cooked through. Remove from heat and carry on stirring until,consistency is how you like.
At this point I will sling in some smoked salmon, and place on the plate next to toasted buttered muffins and a cafetiere of coffee. I will then shout “breakfast is ready” and earn myself enough brownie points to navigate myself through the day.
Crack eggs in saucepan. Add butter and milk and salt and pepper. Put pan on heat and stir as soon as the yolks start to go white. Carry on stirring, with pauses, until just before it’s almost cooked through. Remove from heat and carry on stirring until,consistency is how you like.
At this point I will sling in some smoked salmon, and place on the plate next to toasted buttered muffins and a cafetiere of coffee. I will then shout “breakfast is ready” and earn myself enough brownie points to navigate myself through the day.
My process is actually based on achieving this. I prefer this.
Tom Hark Preston Park
Will Post For Cash
- Jul 6, 2003
- 70,161
Yolk Du Jour?
Machiavelli
Well-known member
Mine comes close to that, although we have no white pepper in a grinder (but, now you mention it, that might find its way into the kitchen), have cream available extremely rarely, have semi-skimmed milk. More important than the ingredient difference, however, is the disparity regarding temperature. Scrambled eggs are best cooked on the lowest heat possible, with (cold) milk added to slow down the cooking process. Omlettes, on the other hand, should be cooked quickly, on a medium-high heat.
Icy Gull
Back on the rollercoaster
- Jul 5, 2003
- 72,015
**** me, that is terrible presentation, look at all the loose bits around the scrambled eggs. You are NOT through to the next round
MattBackHome
Well-known member
- Jul 7, 2003
- 11,723
That does look like a very nice scramble
Tom Hark Preston Park
Will Post For Cash
- Jul 6, 2003
- 70,161
Nothing finer than turning up to a hotel breakfast and finding it has a dedicated omelette station 
mejonaNO12 aka riskit
Well-known member
The KEY is taking the eggs off the heat every 15 seconds or so to stir.
- Thread starter
- #17
Those "loose bits" are the debris from my first cut of the toast and egg. I ate that bite, and thought "F*ck me, they're good. I'd better tell NSC". Prior to that cut, there was no debris.
However, on your general point, my presentation is always woeful.
Nothing finer than turning up to a hotel breakfast and finding it has a dedicated omelette station
One of the utter delights in life is staying in a fancy hotel and goimg down for a full English in the morning, and then goimg back to bed to read the paper.
Icy Gull
Back on the rollercoaster
- Jul 5, 2003
- 72,015
Bit of a faff getting dressed to go down to breakfast and then going back to undress and get back into bed isn’t it. Unless of course you are a bit of a Noel Coward who goes down in his silk dressing gown.
You think you know someone.