I wanna make creamy scrambled eggs!

gabyjane

How do you make the nice runny eggs? made some earlier and they come out of the pan creamy but then cook onto going rubbery as such! we had them on the cruise ship and they were gorgeous and cannot for the life of me make them! do you add more milk..butter..? anyone know.
Thanks

garthdp

Scrambled eggs will continue to cook in their own heat so what may in the pan be creamy ends up on the plate rubbery.

You can add a little cream to the eggs but the key is cooking them slow on a gentle heat whilst stirring continuosly and remove them from the heat as they start to curdle and cook.keep stirring as the cook on until you reach the consistancy you like

You can do them in a microwave as well.Short burst on full power,stir burst again stir until they are how you want.Depending on your microwave power, the time will vary so be vigilant but it does work well

Colin2511

hi, I found the easiest way is put the eggs, milk and butter all in a jug, whisk and whack in the microwave, I usually put it on for a couple of minutes at a time, so that I can stir and check when it pings, that way I can stop it at the right time

Also the jug is easier to clean than a pan from the stove

chmmy

Take them of the heat before they are ready, ie still a bit too runny.

nearlyrich

I whisk the eggs for a few mins with a hand whisk, melt a knob of butter in a non-stick pan then when the butter is frothing add the eggs, move them around the pan constantly with a wooden fork, I think it's a salad fork but it does a great job. I was intrigued in Australia how much better the scrambled eggs were and a chef told me how he did it, I have adopted this method for nearly six years and never had rubbery eggs since, at least not from my kitchen.

suki1964

Blasting in the microwave is the way to go, I melt butter in dash of milk, then whisk in my eggs (just using a fork) and adding salt and pepper and giving them 30 second blasts, beating them like mad inbetween, As soon as you think they are only half done stop microwaving and just beat them till they set to how you want

Making sure your plates are ready helps, scrambled eggs like souffles dont like being kept waiting

altojack

Microwave best way, like colin I do mine for a couple of minutes at a time, take out and stir. mmmmmmmm

sprogs

One trick (or an essential as far as I am concerned) is to stir in a generous knob of butter into the eggs just before serving - yum!

lindsaygalaxy

I find the microwave tricky on timing. I melt a little butter first before adding the eggs, then I add a little water, sprinle of pepper and keep mixing. When they start to look scrammbled but still watery turn of the heat and continue to stir. mmm. Think i may go make some.

cuffie

Definitely the trick is to get the eggs off the heat before they are "done", and just keep stirring till it sets a bit more.... mmmmmm....scrambled eggs on toast for breakfast me thinks!! Gonna go out to my hens and see if any have laid an egg yet this morning!

babyx1uk3

ooo you've made me all hungry! might go make some. Anyways back to the point i would say best tips are take them off slightly before they are done just when they have a little bit of runniness to them then beat with some butter and serve. Yummy!