Do you know how to make good scrambled eggs?

Crack em’, stack em’, and snack em’.

Half sunny up, half scrambled. Just crack and let fry while adding cheese, hams, bacons, green peppers, mushrooms, and some tomato slices… pepper, pepper, pepper… Scramble at the very end and pray to God this is available in heaven.

Here are the two best egg scramblers in the world

Julia Childs and Jacques Pépin do a scrambled egg-off the French way…small curds vs. large ones.

Wait for the ad to end and watch through the first five minutes. It gets funnier as they then face off with omelets, a quail egg and finally a scrambled ostrich egg.

I add ¼ cup milk to 6 eggs, then add some salt and pepper. You need to whip the mixture very well before you add it to the frying pan. I like to add some shredded cheese to the eggs about a minute before they are done frying. You’ll end up with moist, fluffy scrambled eggs;

It should come as no surprise that people like different things. Some people want their scrambled eggs chunky, gooey, and moist. Others want not the least hint of runniness and prefer everything well cooked almost to the point of dryness. Milk vs. no milk, scrambling in the pan vs. beating in a bowl, a lot of spatula action vs. one turn of a flat, spread-out disc, eggs alone vs. added ingredients, and other variables produce very different results. What one person terms “good” may be just what someone else is aiming to avoid.

@gailcalled They didn’t finish the ostrich egg? Ahaacckk! Was so excited to see what they did with that. And nothing with the quail egg at all. Is that on a different show or were they just teasing?

Julia kicked Jacques ass on the scrambled and omelette. But I liked Jacques poached approach better.

It is what it is, I guess. I have watched the show on TV and then again on YouTube. And that’s it. The series is really charming, because even though Julia is clearly aging and is limited due to arthritis in her hands, Jacques is gallant, helpful and able to regroup after small errors without embarrassing her. It is the reflection of old friends who share a love of French cooking and a huge mutual affection.

I just watched them each do a hamburger. Julia fries hers in a pan with clarified butter. Then she puts butter on a Kaiser roll, thinly sliced red onion, lettuce, tomatoes, catsup, burger, bacon, mayo, more catsup, lots of salt and pepper , but refuses the pickle slices that Jacques favors. They are giggling like children as they take the first bite, dribble and wipe their mouths with their sleeves. “Everything in excess” is the motto.

Good motto.

I like to pour eggs beaten with a litle milk and cheese into a buttered frying pan as if to scramble, warm till the bottom of the mixture begins to set, then put the pan under the broiler for a few minutes, fold with a spatula, brown the top, and voila, and a yummy crepe.

This is the only way to do it: http://www.youtube.com/watch?v=PUP7U5vTMM0

Like This if you don’t like them flat and dry.

I thought I made great scrambled eggs till I watched @ragingloli‘s vid of Gordon Ramsay doing it. Those look better. I can hardly wait till morning.

p.s. Don’t put milk in them, for god’s sake. The protein in the milk toughens them right up. Gordon Ramsay throws in a spoonful of creme fraiche at the end. You could use a little sour cream if you don’t happen to keep creme fraiche on hand at all times.

Julia keeps 2 T. of the raw beaten eggs separate and adds them after she takes the scrambled eggs off the heat (along with her “pigeon egg” dollop of butter, for good measure).

Eggs are probably one of the least forgiving in the kitchen. I’d consider myself a pretty good cook, and even I have my “off days” with eggs.

A few tips:
-only add salt to them on the plate
-add 1 tsp of water or milk for every egg (I prefer heavey cream)
-wisk well
-use low heat at first, then med-high once everything has solidified
-constantly shift the eggs around in the pan
-plate the eggs just before they look done, as they will continue to cook on the plate