Tips for scrambled eggs

Here's 7 top tips for scrambling eggs perfectly.

1. To make perfect scrambled eggs, you want to whip a lot of air into the eggs.
2. For soft and creamy eggs, cook them low and slow.
   For a 'French-style' soft scramble you need to stir and fold eggs with butter over the gentlest heat until the eggs are cooked but still entirely pourable.
   That gentle heat and consistent stirring produces eggs that are so soft and creamy, you have to eat them out of a bowl and with a spoon.
3. For firm and fluffy eggs, go for higher and quicker.
   If you'd prefer scrambled eggs that are firm enough to eat with a fork, you'll need to cook them quickly over a medium-high heat.
   Make sure your pan is hot before you even get started.
4. Remove eggs from the heat as soon as possible.
   Once your eggs are just about set, take them off the heat. The residual heat in the pan will keep cooking them a bit,
   so if you take them off while they seem slightly underdone, they'll be perfect by the time you're ready to eat.
   (Unless, of course, you like your scrambled eggs well done.)
5. Seasoning and adding toppings.
   Wait until the very end to add any salt to your scrambled eggs.
   Salt draws out moisture, so if you add it too soon or in the very beginning, it may dry out your eggs.
   
   Black pepper will burn and become bitter if seasoned before cooking.
   Save any other spices or ingredients that you want to add until the very end.
6. No salt
   For a low sodium in scrambled eggs version, omit salt and use unsalted butter.
7. Creamier Scrambled Eggs;
   Sour cream or thickened cream may be used in place of milk for a creamier and richer version.

What to have with scrambled eggs

• Serve over buttered toast with vegemite or Marmite.
• Scrambled eggs with tomato;
  Egg scramble with tomato are a fantastic combination.
  It goes great with grilled/broiled tomatoes with buttered toast.
• Poqui poqui;
  A Filipino dish consisting of scrambled eggs served with grilled eggplants with sauteed garlic, tomatoes, and shallots.
• Scotch woodcock;
  British variant of scrambled eggs, served over toast that has been spread with Gentleman's Relish.
• Scrambled eggs à l'arlésienne;
  With zucchini (courgette) pulp and a concentrated garlic-flavoured tomato fondue served in hollowed-out courgettes and sprinkled with Parmesan cheese.
• Scrambled eggs à l'américaine;
  With pan-fried smoked bacon, garnished with slices of grilled/broiled bacon and small grilled tomato halves.
• Scrambled eggs with bacon;
  Ideal with a side of bacon and toasted muffins.
• Turn it into a big breakfast and have scrambled eggs, sausages, bacon, mushrooms, tomatoes and hash browns.

How To Make Scrambled Eggs In Microwave

Scrambled eggs can be easily made in the microwave.

1. Whisk eggs, milk, and a pinch of salt and pepper in microwave-safe bowl.
2. Stir in shredded cheese.
3. Cover with plastic wrap, venting one corner.
4. Microwave on Medium High (70% power) for about 1-1/2 minutes, stirring several times during cooking.
5. Let stand for 1 minute before serving.

Variations of Scrambled Eggs

Scrambled Eggs With Cheese

Awww yum scrambled eggs with cheese.
Add ¾ cup grated tasty cheese to whisked ingredients.

Adding cheese will make less fluffy scrambled eggs.
If you just sprinkle grated cheese over the top when cooked you should avoid flat scrambled egg.

Scrambled Eggs Li'l Mitch

Add ½ tsp each of crushed garlic and onion to your plain scrambled egg mixture.

;Caution: Mitch says it will make you fart like a scrub horse. 🤣

Savoury Scrambled Eggs;

Cook ⅓ cup of diced cooked meats like bacon, salami, chicken or sausage and add egg mixture.

Scrambled Eggs With Vegetables

Cook ⅓ cup of chopped vegetables like mushrooms or capsicum for a couple of minutes before adding the egg mixture.

American scrambled eggs

In American style the eggs are scooped in towards the middle of the pan as they set, giving larger curds.

English scrambled eggs

In English style of scrambling is that the egg mixture is stirred very thoroughly during cooking to give a soft, fine texture.

Escoffier egg scramble

The classic French cooking method of using a double boiler as the heating source, which does not need adjustment as the direct heating method would.
The eggs are directly placed in the cooker and mixed during the heating and not before.

Cooking by this method prevents the eggs from browning while being cooked and gives aerated and creamy scrambled eggs.
This method was used in the "old classical kitchen" and guarantees the eggs are always cooked perfectly.

It is, however, more time-consuming than the modern skillet method, taking up to 40 minutes to ensure perfect quality.Escoffier.

Anda Bhurji

Egg bhurji is the spicy scrambled eggs indian variant.
This makes two serves.

• 2 tablespoons (30ml) vegetable oil
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 3 green chilli peppers, slit lengthwise
• 2 teaspoons ginger-garlic paste
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 4 large eggs, lightly beaten
• Salt
• 2 teaspoons unsalted butter, divided
• 1/4 cup chopped cilantro leaves, divided

1. In a large nonstick frypan, heat oil over medium-high heat until shimmering.
2. Add onions and stir until softened, about 1 minute.
3. Add tomatoes, mix well, and cook until most of the excess moisture has evaporated, about 1 minute.
4. Add green chilli's and ginger-garlic paste, and stir until fragrant, about 30 seconds.
5. Add red chile powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, do not to burn the paste.
6. Turn the heat to low. Add eggs and salt and gently stir until the mixture begins to form soft curds, about 1 minute.
7. Increase the heat to high and vigorously stir the mixture, breaking bigger clumps of egg apart.
8. Add 1 teaspoon of butter, and stir until melted.
9. Stir in half of the cilantro.
10. Remove from heat, and serve immediately, garnishing with remaining cilantro and butter. Serve with lightly toasted bread or roti.

Nigerian fried eggs

For this you simply cook the scrambled eggs mixture to the point of being heavily crisp.

Eggs frizzle

Scrambled egg dish made with chipped beef "frizzled" (fried until crisp, shrivelled, or burnt) in butter before eggs mixture are added to the pan and scrambled.
Chipped Beef is very thin slices of salted, smoked beef.
You will need;

• ⅓ cup of chipped beef
• Butter for frying

1. Melt a small amount of butter in a hot frypan.
2. Add beef and fry until crisp, shrivelled, or burnt.
3. Let pan cool a bit then add your prepared egg mixture.
4. Stir until they are done to your liking.

To make a variation called "Eggs a la Caracas" the beef is frizzled with tomatoes, spices and grated cheese.

Mexican scrambled eggs

A Tex-Mex dish.

• 1 tomato (deseeded and roughly chopped)
• 1 spring onion (roughly chopped)
• 1 green chilli (deseeded and chopped)
• Pinch of salt)

1. Add these ingredients to a hot oily pan, turning everything about for a minute or so with a wooden spoon.
2. Now add your scrambled egg mixture. Using the same spoon, move everything about the pan as you do when scrambling eggs.
3. Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.

Scrambled eggs with onions

Another variant of scrambled eggs eaten in the Philippines.
There are two ways of doing this.

1. The onions are either fried first then the egg mixture is poured over them to cook.
2. Or the onions are mixed with the egg mixture and then poured over the pan.

scrambled eggs with onions and tomatoes

Parrot eggs ("Perico" in Spanish) is a dish in Venezuelan cuisine and Colombian cuisine.
You will need;

• 15g butter
• 1 small onion (finely chopped)
• 1 small clove of garlic (finely chopped)
• 100g cherry tomatoes (sliced)
• 1 tsp soy sauce
• White cheese is also sometimes used.

1. Now melt the butter and sauté the onion and garlic for 3 minutes.
2. Add the sliced tomatoes and cook until mushy.
3. Add your prepared scrambled egg mixture to the tomato and onion.
4. Cook for a couple of minutes or when just beginning to set.