scrambled eggs

twink

earwig it will stick to the bowl a bit but not too bad, if i was doing onion i would prob do in pan and cook the onion in the butter a bit first, with chives though just snip them in at the end

crossleydd42

You can richen scrambled egg by using, say, two complete eggs and a third yolk only.

ben500

The best scrambled eggs are made in the frying pan after being used for a couple of rashers of bacon.

vik6525

Whenever i make scrambled eggs they stick to the pan in the most horrendous way, so i need your help on three counts!
is there any way I can stop them sticking?
If they keep sticking, whats the quicest way to clean the pan?
and if all else fails, how can i make them in the microwave?
thanks
xxxx

mookybargirl

I make mine in the microwave.

Start off by doing it for 1/2 minute on full power, then stir moving away the bits from the sides which will start cooking first (don't beat the air out of it though). Cook on full power for another minute, stir again and then cook again until it's almost done in 1 minute or 30 second bursts. I always remove mine from the microwave just before it's fully cooked as it's continues cooking for a little longer.

Depending on how much mix, your bowl etc, times will vary so once you know how long it takes to cook, you can split the time in half and stir it only once or twice.

squeaky

Yep. Agreed in full. I haven't made scrambled eggs in a pan since the very first time I used the microwave.

vik6525

are they still light and fluffy though?

Strepsy

I always heat a little oil in the pan before cooking, just enough to coat the surface. The bit that sticks then comes off more easily as it's sort of crusted on the oil rather than welded like glue to the pan. I couldn't swap microwave ones for the real thing, no way, though I admit they are a thing that turn out very well in the microwave.

TNG

vik6525 wrote:

are they still light and fluffy though?

More so, I would have said.

squeaky

vik6525 wrote:

are they still light and fluffy though?

As long as you use your fork to break up the solid bits round the outside as they form and, as was said, don't beat the air out of them, yes.

Be gentle with them and you'll get perfect scrambled eggs every time.

(The same rule applies to squeaky's too :-))