scrambled eggs

ziggy2004

I add a splash of cream to mine when they are allmost cooked en use plenty of butter and a little milk at the beginning

No eggs in the house though wil have to wait till morning

X Anne

Boomdocker

I too much prefer these done in the micro. The can go rubbery but only if over cooked. I do mine and stop cooking when they are still quite runny, take out whisk with a fork and the heat still firms them up. I like mine American style, cooked but soft, rice pudding thickness so to speak. Yummy!

thriftlady_2

The secrets to good scrambled eggs imo are to use butter to cook them in, and to turn the heat off before they are completely set-they will finish cooking in their own heat.My OH likes them all hard and rubbery but he is WRONG!

AussieLass

I quite often add finely diced tomato & onion to my mixture as well. Tastes lovely with fried bacon.

Aril

They work well with snipped chives thrown in.
Aril

exlibris

To save the messy pan I use a pyrex bowl over hot water.

Butter the bowl then mix eggs and milk in it

Put it over a pan of water and bring to the boil. Turn down to simmer and stir occasionally to mix up the cooked bits at the bottom. Season and add cheese when nearly all is solid. The bowl is much easier to clean than a pan or at least my ancient once non-stick pan!

Louiseuk25

As a past employer at McDonalds I am sad to inform you all that their they get their scrambled egg 'liquid' delivered in cartons....no fresh eggs involved!

They do use fresh eggs in their muffins tho!

earwig

wow thankyou all i didnt relise that you could add things to them as well the cheese and oion sounds yum as dose the tom one to thanks for the tip about adding cold water to the pan afterwards to get rid of the mess with the microwaved ones dose the same apply to the bowl or dose it not stick when microwaved i am giong to cook this now with bacon and mushrooms and grilled toms and bread and butter thankyou all so much for your help

newleaf

thriftlady wrote:

The secrets to good scrambled eggs imo are to use butter to cook them in, and to turn the heat off before they are completely set-they will finish cooking in their own heat.

This is exactly what I was going to say! Also, I like to stir in a bit of tinned sweetcorn sometimes for a change.

Gingham_Ribbon

Or chives are good too.