realy low heat. start in a cold pan put the butter with the scramble eggs and start mixing until it start cooking. If it's cooking to fast you take the pan out of the heat and keep mixing them using the heat of the pan only. it takes some time to get ready. To fast and you end with dry eggs.
>>21546797 (OP)
The technique I like is to use a straight-edged spatula and slowly scrape the eggs toward the center of the pan from the outside, rather than stirring. Works every time.
>>21546797 (OP)
About a tsp of water per egg, beat eggs while butter is melting in a med low heat pan, right after butter melts before browning pour eggs in, scrape bottom of pan after a few seconds and periodically to get the liquid eggs to bottom, cut heat to low about halfway through, for runny eggs remove into bowl, for stronger curd cut heat completely and let rest before plating, will carryover cook on plate so keep in mind. Soft fluffy eggs that aren't leathery. I go for the softest American scramble possible myself. Little salt and inhale.
>>21546797 (OP)
Microwave. But only in bursts (I use 30 seconds) with plenty of whisking in between; you can use an ordinary fork to do the whisking. The tricky bit is stopping cooking at the right time, and don't count on doing anything else at the same time.
It works fine because scrambled eggs don't need the Maillard reaction. You're wanting the egg+milk+butter mix to set (in broken up lumps), not burn.
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>room temp butter so it doesn't melt unevenly >whip eggs pretty good >crushed red pepper should not be big flakes >low heat, keep stirring, on and off stovetop >add salt and very fine black pepper about halfway through >don't stop stirring >when it's just getting to the point where it's obviously going to start to hold, add just a *pinch* of powdered chicken bullion (this is when to add very finely shredded cheese if desired) >stir really well and cut the heat, take the pan off the stove >immediately add chives and crushed red pepper (should not be big flakes) >immediately put on plate and let it sit for about 30 seconds so that it finishes cooking on plate
wala
>>21546797 (OP)
Nonstick pan, silicone coated spoon.
! tsp of water per egg, whisk well.
Cold pan, cold butter 50/50 with olive oil. Heat, don't stir, flip and fold the curds of eggs. You are wiping the bottom off, and when about half done, you are flipping over portions of it, a bit slower.
Salt and pepper to taste. I like chives, and I like cheese, but it's not necessary. You can also sub a splash of milk rather than water.
>ALRIGHT HERE WE GO GUYS COLD KITCHEN COLD PAN COLD BUTTER COLD EGGS COLD UTENSILS COLD SPICES COLD HANDS COLD OMELETTE DONT EVEN TURN THE FUCKING STOVE ON
I'm ready to get shit on for this but I
• heat a pan blisteringly hot
• use clarified animal fat (ghee/tallow/lard etc; not butter) or SL cooking oil
• add the beaten eggs
• off the heat and stir/whip/fold with a silicon scraping-type spatula to scramble
I find I like the results best since without the ongoing heat, I'm cooking the eggs only through residual heat IE they can't overcook. With the folding/whipping technique I use, I get large, pillowy curds that are just the right amount of creamy without added milk. I like my eggs to taste of eggs and while I love milk, I don't like it in a scramble
