Step 2: Crack the eggs

Crack open the eggs into a bowl. I crack the egg against the bottom or side of the bowl, because it reduces the chance of egg shell getting into the egg.

Now take a fork to crush the yolk and make a smooth mixture where the yolk and egg white are mixed together. You can also use a whisk to do the job, but I have more success with a fork in a smaller bowl.
<p>I got on here looking for some ways to make my scrambled eggs a little better, while this recipe is basically the same as my current recipe and is pretty much the standard way to make them. Not everyone knows how to make them and some people just want a quick easy method, I see nothing wrong with this recipe being posted. It certainly isn't worthy of condescending comments from people who are apparently scrambled egg virtuoso's</p>
Sorry to negative but did I miss something? This the the standard way to make scrambled eggs! Many of the posts here are interesting but this ! Sorry but I cannot see why it was published.
Not everyone grows up with a parent who teaches them to cook. I had to learn how to make simple things like scrambled eggs on the internet, and this seems like a very nice little instructable on how to do it. Always remember, just because you know how to do something doesn't mean that everyone does! :)
Yeah. You're right.<br/><br/><a rel="nofollow" href="http://www.youtube.com/watch?v=C1SM73Qi1BQ">http://www.youtube.com/watch?v=C1SM73Qi1BQ</a><br/><br/>I scramble them in the pan. pre-scrambling them makes them watery and changes the texture. a bit of sour cream and chive is a good idea, as is paprika and sliced green onion.<br/><br/>Simple instructions on this kinda site are great. Fresh mayo, for example. How many people do you know that can make it? blended oil and egg whites, and it saves a purchase at the store. I think this kind of thing is exactly what this site needs.<br/>
I was going to say the same thing. I never scramble or season eggs before they are in the pan. gordon ramsey taught me that here: <a href="http://www.youtube.com/watch?v=dU_B3QNu_Ks">http://www.youtube.com/watch?v=dU_B3QNu_Ks </a><br> <br> I've tried the way he does in that vid and it has worked really well for me.
Mayo is egg yolk and oil, not egg whites.&nbsp; :)<br />
Yeah, I've been having to teach myself lately.
What is wrong with teaching people how to make simple scrambled eggs?
Nothing, don't listen to him. I just used these instructions, and the creation was very good. Thank you for your contribution.
You'd be surprised. Many people Just live off of junk, and they don't know how to make good food.
...canola spray *and* Brummel and Brown's version of margarine? <br><br>That is A LOT of oil. The canola spray is just spray canola oil and the Brummel and Brown contains soybean oil, palm oil, kernel oil, and more canola oil.<br><br>If people were concerned about flavor/texture, one must wonder why they didn't just use some organic unsalted butter..<br><br>
okay, you have inspired me to make an instructable featuring my cast-iron egg making recipe. after it is up, i will post a link and you can make it, and test it against your recipe. Deal?
yes, the secret is in cooking VERY slowly, like 5 mins. then they are really creamy!
There is one crucial piece of information missing, I think. The temperature of the pan should be fairly low, about 3 or 4 on a scale of 10. Eggs cooked fast will be tough compared to eggs cooked slowly. I use a small skillet. I do not stir the eggs in the pan. I just put the beaten eggs in the pan and put a lid on to get the steam to cook the top. When they are nearly done I flip them. I can get a little brown on the bottom, and I like the taste. Some people don't. For additives, add a good melting cheese, mozzarella or even a slice of American. I love a chive, chopped finely. (If a bunch is called chives, one must be a chive.) I also add chopped fresh tomatoes and mild peppers in season. I don't mind seeing this here. Maybe this is for the guys in the Hardee's commercials: "Without us, some guys would starve." I just hope they don't reproduce first.
They're not scrambled eggs,thats a Spanish omelette!
I forgot one tip, already mentioned in other comments. Stop just before they look done. They will keep cooking a bit. This is called carryover.
how much milk!??
Yummy! I made them this morning (only used two eggs...for one person who was going after some toast afterwords and who didn't want her mother to be upset) and they turned out GREAT! Thank you for putting this up - it gave me a lot of confidence in making them.
Congratulations on an excellent photo! (the first one)
Looks Good,but I only thought that it was only us Brits that put milk in our scrambled eggs(during and after WW2) 'cos they were so scarce,over here at least,but now we,I at least,don't ,'cos eggs are much more plentiful.In order to make them more of a meal,add some chopped chives to your taste,and serve them on a couple of rounds of hot buttered toast,yum !
I go with the cook bacon then cook the eggs in the leftover grease from the bacon method.
Egg-cellent! Thanks.<br />
Here's a hint - don't add your salt until JUST before the eggs are done cooking.&nbsp; Salt draws out moisture, which you want to keep in your eggs.&nbsp; <br />
I agree, I was actually going to this step to make the same point. Kudos! I'd add all the seasonings afterward anyway, especially if you're making it for more than one person.
Pepper or other herbs I might add halfway through because they lend flavour to the eggs, but salt? Always dead last.
No cheese, hunks of ham, or bacon? <br /> <br /> What kind of scrambled eggs are these!? *recoils in horror*<br />
This was very good with Colby and Monterrey Jack cheese, onions, and a 'dollop' of sour cream.
made it two times with this. It's delicious!<br/>two cents: add oregano for extra tasty-ness!<br/><em>hey baby i hear the blues are callin'</em><br/>toss salad and scrambled eggs<br/>oh my!<em></em><br/><br/><em>But i don't know what to do with this </em><br/>toss salad and scrambled eggs<br/>they're callin' again....<em></em><br/><br/><strong>Guess where does this come from and i'll give you a mystery link to somethig awesome...</strong><br/>
Exactly how I make them, minus the Canola Oil, and I'm always receiving requests to make them, which I'm happy to do as I enjoy people's enjoyment. Good post, and yep, good pic too!
I use: <>2 eggs> <>A Pinch of Parmesan Cheese <>A Tablespoon of salad bacon bits <>A Liiiiiitle bit of garlic powder for some much-needed zing <>Sauted Onions (I sauted them first and put the mixture of eggs and everything else on top.)
What kind of camera do you have? It's one of the best cameras I have ever seen
It is the Rebel XTi. My dad got it for free after he gave a talk on anesthesia at some conference.
Awesome! I really want a Nikon DSLR, but i don't think i'm ready for that awesomeness yet.
Cool! Can I have it?
add soy sauce after mm mm..
you should spray the pan outside so you dont have to clean the oil off the walls
If you put in about a tablespoon of sugar for 3-4 eggs it really sets these off. They dont taste super sweet, but they do taste better.
V8 or V8 hot and spicy or snappy tom. About a third of a can.
Nice job on a basic technique. On the milk/water debate- The solids in milk combine well with the eggs, but the whey does not. Not usually a problem if you only use a little, but I find that water (1 tsp/egg) actually makes the eggs fluffier. I agree with the others that you can add ALL KINDS of things to this basic recipe. I prefer using a hotter pan, and keeping the eggs moving.
I do something similar with a little extra added....chopped pre-fried bacon, some grated cheese.....try it.
i know this method it is GREAT try it!
If I have the time, I also use this method. It adds some great flavor.
This is a nice change of Instructables... Nothing wrong in the covering food once in a while. Not everyone is comfortable cooking / preparing food. Some of us are pizza born geeks :) Thank you, P.S. I prepare one version of my scrambled eggs in the microwave with half and half cream (instead of milk), diced onions (green onions would be fine as well) and grated mild cheddar cheese. Give it a try :)
No one appears to have mentioned the Microwave Method. This way of cooking scrambled eggs is quick and is done in a glass bowl which is easier to clean afterwards, and being the same bowl used for mixing the eggs saves on washing up. Just place the bowl in the microwave and set it to cook on full power for say, 5 minutes . Now open the door and stir the mixture every 20 seconds until the desired scramble is achieved remembering to stop the process just before the scramble hardens to leave it to cook on by itself.
If you want to try something a bit different but really good, sprinkle some green curry over the eggs before cooking (this is what I ate this morning). One of my old roommates got me into this and it's really good. Everyone I have cooked them for has been really surprised at how good the taste is. Also for eggs as dinner toss in some fresh spinach for the last minute or so, just long enough to wilt it just a little bit... yummy :)
Where are the green onions and Anaheim peppers??? And Garlic too.
Now that's what I'm talking about...and maybe a little thyme. gotta have some garlic or garlic powder. Oh, and cheese.
It is your preference! These are nice and simple which give the chef lots off leeway in their egg making extravaganza!

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