I am an expert scrambled egg chef
Key things to remember:
Use water instead of milk. Milk is too heavy and the eggs won't get fluffy. Don't use a lot...for, say 6 eggs, use about 6 tablespoons (or just eyeball it). You could use half milk and half water too, for a little richer flavor.
Don't over mix the mixture. Beating the eggs and water too long will break down some kind of chemical reaction that is supposed to happen. Just beat em till they're kinda fluffy.
Add mixture to slightly buttered non-stick pan. Here I add some type of soft cheese like Velveeta. You can use any kind you like though.
Start out on medium heat and cook,stirring till it just starts coming together. Then raise the heat to high and just fold the egg mixture over itself till there's no more liquid.
Take them off the heat BEFORE they look completely done or else they will be over done by the time you plate them.
This procedure will give you a perfect plate of fluffy scrambled eggs.
I had time to come home for lunch today, so thought it would be the perfect time to try it. I was still convinced it would come out like an omelette, but I see what you guys mean about stirring it - it just kind of cooks differently.
Anyway it was right tasty so thanks for all the tips & advice chaps. Maybe there's hope for me yet
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Originally posted by Martin_89
Get a fork and (this is hard to explain) mix it until itís all the same colour (whatís the term for the way you mix it?!?)
Put it in a pan add milk so itís just got a light orange look to it now.
Leave it cooking until all the excess juice has been soaked up, add salt and serve [/I]
I use 2% milk in my eggs, but you need to add it before you start cooking. Also, as stated, use just about one tablespoon per egg.
I'd like to second the statement that you simply fold the egg over itself as it cooks and to remove the pan from the heat as soon as the liquid is all gone.
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