/ck/ - Food & Cooking

Beat them in a separate bowl, you dolt.

>>9394834
Aren't you supposed to beat the eggs before adding them to the pan?

>>9394834
I crack two eggs into a bowl and add just a tiny slash of milk. Then I mix it up with a fork and pour it onto a heated skillet.

>>9394834
Dude. You're not making scrambled eggs, you're making broken fried egg.

>>9394834
litterally put the egg in a cup and stir it first and add a drop of milk and stirr while cooking

>>9394834
those taste really good though, i think maybe we should be looking at what you want out of your scrambled eggs.

if you're doing just eggs and salt, that's sort of the limit. yeah you can whisk them in a cup beforehand for an even blend. other anons are using milk, personally i do heavy cream. whatever you have is good. salt, pepper, sure.

do you want them fluffier, or a different consistency entirely? are you just getting bored of them?

>>9394883
Whenever I eat the ones I cook, I feel like I'm living in some 3rd world commie shithole eating some horrid ration issued instacook eggs or some shit. That's how bad they are, but they are at least edible and taste SOMEWHAT alright.

I just want more flavor honestly. I have to pracitcally layer it with salt before I eat it or else it taste like nasty shit.

>>9394897
so you like to eat salt, not eggs.

>>9394841
This, and add a splash of milk and a dash of parsley.

>>9394834
Beat: Eggs + Salt + Dairy
Cold pan
Eggs in with lump of butter on med heat
Allow butter to melt into eggs
Stir once curds begin to form until completion.

Serve over toast, with a little pesto, or tomato chutney. Add pepper, parmesan, hotsauce, etc.

There's just no better way to do it. Fast, reliable, gorgeously silky while still retaining texture.

>>9394897
you should find a hot sauce or salsa you really, really enjoy. maybe a couple. it's pretty to easy to burn out on repeated flavor, but you could get radically different flavors and textures out of 2-3 hot sauces or salsas.

>>9394834

>use atleast two eggs
>salt and pepper the mixed up egg in a cup
>throw in any combination of garlic powder/onion salt/cumin/smoked paprika/chopped parsley/chives
>cook it in butter or oil, add a tiny bit of milk to eggs in cup.

Enjoy your nice eggs solo or on top of buttered toast/bacon/gammon/sandwich.

>>9394897
It sounds like you don't like eggs dude.

>>9394841

gordon ramsay says the opposite. probably some other chefs as well.

>>9395073
There are people who still believe the world is flat, so what's your point?

Gordon also makes his eggs into a goopy fucking mess. If OP is having trouble as he described, the best solution is to do as every other poster in this thread said; use a separate bowl.

>>9394834
With just eggs, crack them into a separate container beat them until is a uniform color without any clear stuff.

Put it into a medium-high heat pan.
Let them coat the entire bottom of the pan.
Lift aside with your spatula and tilt the pan so that the liquid egg goes underneath the cooked egg.
Repeat this all the way around the pan.

Then fold the eggs in half in the pan flip them over.
Let them sit for a minute, and plate them.

http://www.seriouseats.com/2015/05/how-to-make-scrambled-eggs.html
Here is some solid tips to making good scrambled eggs.

>>9395094

you're right. op should do it like every idiot pleb instead of following a world famous chef.

>>9394834

op, here's ramsay:
https://www.youtube.com/watch?v=PUP7U5vTMM0

and here's oliver, he shows a few different ways but they all have the separate bowl and early salt:
https://www.youtube.com/watch?v=s9r-CxnCXkg

it appears to me that your main mistake is that you let the eggs sit and cook until there's no residue. actually you're supposed to gently work the eggs the same way you would a risotto.

>>9395135
http://www.food.com/recipe/ruhrei-mennonite-scrambled-eggs-139989

>>9394834
>>let cook until it isn't leaving any noticeable residue behind and flip, repeat
wtf OP? that's not what it means to scramble

>>9395109
>>9394841
>>9394842

That's a fuckin' omelet.

>>9394834

OP, low-medium head, put the butter in , eggs, and mix continuously..
if you feel curds are forming too fast, take the pan off the heat and continue mixing
put the pan back on, mix...
repeat until a very smooth paste of egg is done. Never stop mixing.

At the end add some cream or something, continue mixing a bit because cream will decrease the egg temperature

>>9395147
>every idiot pleb

It's fucking scrambled eggs, not beef wellington, quit trying to make something a 5 year old can do into a complicated process.

>>9395178

and yet, here we are, in this thread, where op is having trouble with a recipe that is known to frustrate many people.

You winker whackers made me youtube scrambled eggs. The least you can do is watch this video I found that bothers me.

https://youtu.be/tEBlbUECI3A

>>9395165
An omelette involves other ingredients you fucking cuck

>>9395196
It looks like it would have the texture of poop

>>9395196
Damn, those are some fucking ugly glasses. Here's a much simpler, less up its own ass video with similar recipe parameters (butter, low heat, constant stirring). This is essentially how I make mine when I feel up to spending ~15 minutes just on some scrambies.

https://www.youtube.com/watch?v=96sd2rfSJSQ

>>9394834
You only need to follow The Egg Master's method.
https://www.youtube.com/watch?v=B9ahyPmDb7c

Fuck all this fancypants british nonsense.

>>9395297
I like this one.

>>9394834
LITERALLY JUST THROW EGGS IN A BOWL, STIR, AND THEN THROW IN THE PAN AND KEEP STIRRING

>>9395297
Looked up the prices. $8.50 for their most basic egg sandwich. I'll stick with making breakfast at home.

Fuck scrambled. Just cut out a hole in some bread and make eggs in a basket.

Eggs always taste better made by someone else.

At my work cafeteria I just get eggs over easy. They cook them with a little oil on a flat-top. No salt and they taste amazing. I wish I had a flat top.

>>9394897
nigga maybe you dont like eggs

>>9395073
that's for a different style of scrambled eggs

>>9394897

Buy better eggs.
Add something other than salt. Pepper at least.
Clean your fucking skillet.
Try a different brand of eggs. Feed can affect their taste
Cook longer. I hate undercooked eggs where the yolk, or God forbid, the white, is still runny.

>toast french bread with cheese
>add fried egg
>add tomato or avocado
>basil as well

Enjoy your delicious breakfast op.

>>9394834
My dude, my dude, my dude
Let me tell you the joy that is putting cottage cheese in your eggs
It will add an ooey gooey flavor that I personally love
Not only that, but you could almost literally set the pan on fire and not burn eggs mixed with cottage cheese
Besides that, do what everyone recommends: experiment with different spices
Also, don't worry about mixing the eggs in the pan or a bowl, as long as you mix them into a fully yellow color before you apply heat you're golden

>>9394834
Simple. Crack open one egg at a time on med-low heat. If using less then 3 eggs, beat eggs in bowl and pour little by little. Also use good butter. I prefer butter and coconut oil. Salt and pepper to taste. Adding a lot of pepper will turn your eggs green.
>green eggs and...
And you will want the last bit of egg to be left slightly wet. Best of luck!

Figure 3 eggs per eater. Heat cast iron pan @ medium high heat (4 out of 9), add butter/ghee/olive oil or whatever floats your boat. Add a couple sprinkles of garlic powder and a very small amount of turmeric. Beat the eggs, not too much (ie don't put them in a blender). Pour into pan. Gently push from side to side with a high heat rubber spatula. When they're nearly done, plate them, add salt and pepper... voila. A sprinkle of parsley is nice. Or some finely chopped green onions or chives.

Free range eggs
organic is a meme
freerange eggs are vastly superior

>>9394834
Watch Gordon Ramsey's video on YouTube, it works really well. Its pretty simple, just keep control of the heat and constantly stir them with a spatula, rather than let them sit there and form. What you get is creamy, delicious scrambled eggs.

>>9395073
ive seen gordon make eggs plenty of times, most of the time he beats them seperately

always use butter, any vegetable oil doesnt give as nice a taste, no milk or cream needed

I know /ck/ likes to shit on sriracha but it's great on eggs

always at least a bit of salt and pepper when its almost done cooking too

>>9394956
desu chives are your best bet either in the mix or on top afterwards make eggs amazing

figure out your own scrambled eggs and omelette combos but if you're cooking them dry or browning them any more than a little you've fucked it

>>9395976
came here to post this but you already did it for me. thanks, friend!

>>9394897
Your butter may have gone bad, your pan may need a deep clean, you may have cum in your mouth from being a faggot

Microwaved scrambled eggs.
>2 eggs, beaten lightly with a fork in a microwaveable bowl
>add 2 tbsp milk, beat again
>pinch of salt & pepper
>add 2 tsp margarine
>microwave on highest setting for 1:30 minutes
>stir and mash with fork
>microwave again for 30 seconds
>stir and mash
STOP HEATING BEFORE IT'S COMPLETELY COOKED.
The residual heat will finish it off, in combination with further stirring.

I don't like typical restaurant style scrambled eggs that are fluffy and shit.

I usually just use a pan, low to medium heat, add some oil, cook some finely chopped sausage until it is brown. Then I crack some eggs into it and just keep on moving things around with a spatula until it is done.

I like them quite done, so sometimes I let some parts get slighty burnt.

>>9395271
no it doesn't amerilard
an omelette is eggs and butter and possibly some herbs

>>9394834
You can pre-beat, or stir in the frying pan. The trick to making it cook faster is (go figure) higher heat. You shouldn't need to flip.

>Preheat your pan (gives you an opportunity to beat the eggs in a bowl)
>add your oil/butter, coat the pan, add your eggs
>stir gently, but constantly. When almost completely set, remove from heat - the latent heat of the pan or even the eggs themselves will finish the job.
>If you like harder eggs, put a lid on your pan just before you take it off the heat, and give it a few minutes.

I generally season my eggs before cooking. I've been told that this can alter the structure and texture of the egg curd, but I've never noticed a difference.

>>9395354
Have you tried a skillet? I hear they're pretty flat

people can actually fail at cooking scrambled eggs?

what the fuck guys, all you have to do is fucking stir them.

>>9394834

you're not supposed to be 'flipping' your eggs. and you want to take them out of the pan well before they stop leaving a residue.

>>9394841
>>9394842
>>9395165
>>9395147
>>9395094
>>9395073

you don't have to beat your eggs before they hit the pan, but there's no reason not to. unless you want a little more variation in colour or something.


you can make scrambled eggs in 15 seconds. you literally just start making an omelette and don't let it settle. all the autism over scrambled eggs is one of the most clear indications that no one on /ck/ can cook worth a shit. if you had even a year's experience cooking for yourself, this would be a nonissue.

>>9396638
Stovetop (especially if you have a gas stove) on high shouldn't take any longer than this.

>>9396829
French omelettes are practically begging to be stuffed. Look how they dress!

Spanish omelettes/tortillas and Frittatas do require additional ingredients, or you just have an overcooked crustless egg pie.

>Warm pan up to high
>Use more butter than you think you need
>Add eggs and milk and mix in pan despite what retards on here are telling you
>Season when almost cooked
>Season well
>DO NOT overcook. Turn off the heat when it still has the consistency of baby vomit
>Add creme fraiche or whatever you prefer immediately as it finishes cooking in the remaining heat on the pan
>Plate

If you feel like you're eating third world that says either your eggs aren't rich enough (add more butter, it's almost always the problem) or aren't seasoned well (season while still cooking but not early enough to damage the eggs). Paprika for example I add early because it takes away some the harsh bite.

>>9394897
More butter, less cooking. See above.

>>9396871

>season while still cooking but not early enough to damage the eggs

myth

>Add eggs and milk and mix in pan despite what retards on here are telling you

why? why milk? why mix in pan? why?

>>9396878
I'll stick with what the best chefs in the world say rather than some egg scientist on 4chan, but whatever works for you

Milk comment was an oversight though.

>>9396846
I read through some of these and chuckled, the autistic way they're talking about cooking a meal that someone teaches to a six year old to introduce them to using the stove top. Reminds me of that WebM of the chubby hipster guy cooking a grilled cheese. Come one guys, these are literally babby's first meals.

>>9394834
Just do the ramsay method OP

>>9396881

>I'll stick with what the best chefs in the world say

why don't you stick with your actual experiences? if you stick with what the 'best chefs in the world' say, you will only repeat their mistakes. there is nothing wrong with using them as a primary reference material but they are not omniscient beings, anon.

>>9396887
I can't tell if you're trolling or actually this autistic

>>9396892

how about neither

>>9396898
Thanks for confirming you're autistic

>>9396915

always fun to ask someone why they hold a belief and receive an accusation of cognitive disability as a response.

>>9396878
>myth
Go read modernist cuisine, it will set you straight.

>>why milk?-it tastes good and changes the texture of the egg

>>why mix in pan?
fewer things to clean than mixing anywhere else

>>9396887
>but they are not omniscient beings, anon.
Fair enough, but what are they doing wrong here? You haven't explained. You've just said not to follow them but you haven't provided any reasoning why we should trust your opinion over the experts. You haven't established yourself as an expert or described why your suggestions are superior. Given that you're unable do do either of those things I'll stick with bona fine resources that have experience and science to back them up.

>>9396923
you really just don't get it do you?

Do you ever get the feeling that "other people are different"? I'll bet you do.

>>9394834
You should have made a poached egg, you absolute mong. Here, let me show you how it is done. I hope you learned something.

>>9396923
Autism isn't necessarily a disability

Also, you're most definitely autistic.

>>9396926

>Go read modernist cuisine, it will set you straight.

i have, anon. now that we're both on the same page, can you actually present the information contained in it that backs you up?

>why milk?-it tastes good and changes the texture of the egg

changes it how?

i can't argue with you saying that it 'tastes good' but i don't really think you're being honest. lots of things taste good, doesn't mean that you add them to scrambled egg. i think you're just digging your heels in.

>fewer things to clean than mixing anywhere else

that's a pretty stupid reason. you can't beat the egg as thoroughly in a pan and if you try, you'll probably make a much worse kind of mess.

>Fair enough, but what are they doing wrong here? You haven't explained. You've just said not to follow them

i don't think that's really true. you've just said i *should* follow them. i don't think that is, in and of itself, a good argument. they are expert chefs, but they can be wrong, so i would generally recommend looking for consensus or experimental confirmation if you want to be sure that any particular thing they're saying is right.

i'm not saying my 'suggestions are superior'. i just asked why you believe in something and you're telling me you do because someone else said it. i reject that argument because it's for stupid people.

>>9396923
you certainly seem autistic

>>9396947
I am at work, my MC books are at home. But it is discussed in the chemistry of food section. I think it's in the "ingredients" volume where it discusses eggs in general.

>>changes it how?
It's hard to find the exact words to use. Makes the eggs "softer" is the best I come up with. It works by diluting the protein concentration in the egg. You could use water too but that wouldn't taste as good as milk does. Some people use thicker dairy products, those change the texture in a different way. I prefer that you get from milk.

>>i think you're just digging your heels in.
that was my first post in the thread. I saw your retardation and I felt the need to reply.

>>you can't beat the egg as thoroughly in a pan and if you try,
There's no need to beat it throughoutly. It's scrabled eggs, anon. It doesn't need to be 1000.00 perfectly blended down to the sub-molecular level.

>>you'll probably make a much worse kind of mess.
"probably" implies you've never done it. I have, and no, it doesn't make a big mess. Do you have some kind of motor control issue that makes you create messes while doing normal tasks? Are you a klutz or something? I can't imagine any normal person "making a mess" doing this.

>>they are expert chefs, but they can be wrong,
Sure, they "Can" be. But they're much much more likely to be correct. That's the whole point, really.

>>experimental confirmation if you want to be sure that any particular thing they're saying is right.
And once again, that's why people are recommending this method. They have done it and confirmed that it is indeed an excellent method.

If you have an alternate method to suggest then please post it and explain the reasoning behind it. Right now it sounds like you're parroting "but experts can be wrong sometimes" as a general statement but have no actual input of your own. No reasoning why you think a different method is better, even if that was just "I tried it and I like method X better".

>>9396950
>>9396938
>>9396929

you're wasting time on redundant shitposting that does not remotely affect anyone. if i am autistic, i'm not gonna be offended. if i'm not autistic, i'm not gonna be offended. in neither case will my behaviour change as a result. go outside

>pre beat eggs
just let the butter cool a little you fucking dolts


melt butter
let cool
crack egg
fold with wooden spoons
take off just before they look done, residual heat finishes them off
season after cooked

scrambled eggs are the fucking easiest things to perfect, you dont need milk or creme fraiche at all

>>9396956

>There's no need to beat it throughoutly. It's scrabled eggs, anon.

you want to break the thick strands of protein up. you also generally want the yolk and white to be properly mixed. you can achieve this in a few seconds with a whisk or fork in a bowl. i fail to see a positive argument here for stirring in a pan.

>"probably" implies you've never done it. I have, and no, it doesn't make a big mess

i've been through all the same shit you have, anon. reasonably fresh eggs require some force or shear to mix. raking it around with a wooden spoon isn't gonna do as a good a job. if you do try to do it that way, you probably want to use a relatively deep pot to prevent sloshing cause you will have to put some work into it.

>Sure, they "Can" be. But they're much much more likely to be correct.

depends on the kind of claim they're making. they're likely to be right when they say you'll get good results doing it their way. they're not particularly likely to be right about all kinds of other factual claims about food.

>If you have an alternate method to suggest

i don't have an alternate method, i just know you don't have to do half the shit the autists in this thread say when you're cooking eggs. you don't have to mix them up in the pan. you don't have to be particularly vigilant about when you season them. you don't have to add milk. you don't have to use any particular fat. all you have to do is scramble your fucking eggs.

>>9396981
>you can achieve this in a few seconds with a whisk or fork in a bowl
Exactly. So why not whisk them in the pan instead, that way you don't have to clean your bowl. What advantage does the bowl offer that justifies getting it dirty when you don't need to?

>>raking it around with a wooden spoon isn't gonna do as a good a job
Who said anything about a wooden spoon? I use a ball-end whisk.

>> if you do try to do it that way, you probably want to use a relatively deep pot to prevent sloshing cause you will have to put some work into it.
Thank you captain obvious.

>>they're likely to be right when they say you'll get good results doing it their way.
And that's exactly what we're talking about here. We're not discussing "other factual claims about food". That's not even relevant to the discussion at all.

>>i don't have an alternate method
You're being contrarian with no explanation, experience, or counter-proposal to share. You have zero credibility.

>>you don't have to mix them up in the pan.
Of course. But given that it is less cleanup what logical reason would there be to do it any other way? Maybe you like dirty dishes? Or get a boner from beating eggs?

>you don't have to be particularly vigilant about when you season them
Of course you don't "have" to be. But given that seasoning later offers slightly better texture and it doesn't require any extra effort then why not do so?

...and so on. No, you don't "have" to follow Ramsay's method. But in the context of this thread it's great advice. OP asked how to improve his eggs. Anon offered a well-regarded, practical, suggestion from one of the world's best French chefs. That seems like solid advice to me.

And here you are complaining about it but not offering any alternatives or even any reasoning as to what should be done differently and why.

>>9396999

>Exactly. So why not whisk them in the pan instead

if it's a non-stick pan, you don't wanna be whisking in it. if it's a shallow pan, it's not a great shape for that purpose.

i'm not saying it's essential to whisk in a bowl, but i don't think there's a strong argument for why you should do it in a pan.

>And that's exactly what we're talking about here. We're not discussing "other factual claims about food". That's not even relevant to the discussion at all.

actually it is. i buy the claim that their method, salting at the end, produces a good result. i don't buy the claim that salting at the beginning would not produce a good result. that's a different sort of claim, and it's wrong.

>You're being contrarian with no explanation, experience, or counter-proposal to share. You have zero credibility.

the reliance on 'credibility' is exactly what i'm complaining about. i don't care if i'm 'credible' or not. i'm completely anonymous. if you can't respect words without an authoritative identity behind them, why are you here, arguing with me?

>Of course you don't "have" to be. But given that seasoning later offers slightly better texture and it doesn't require any extra effort then why not do so?

it doesn't offer slightly better texture. it's completely imperceptible.

> No, you don't "have" to follow Ramsay's method.

finally, fuck off with that shit. it is not 'ramsay's method'. i have been to too many brunches where someone has said they have the best possible method of making eggs and they have put a cold fucking casserole dish on the heat, broken 24 eggs into it before even turning on the heat, flicking butter into it and scraping it round and round for an age while taking up the stove space so no one can get anything else done, with the end result of unevenly cooked grainy shit because they value the 'ramsay method' more than their own intuition.

>>9397028
>it doesn't offer slightly better texture.
how the fuck would you know, you don't even have a method

>>9397034

you don't need a fucking method. christ, what a facepalm this whole thread is. there are some things you should not do when scrambling eggs but you only need to watch someone doing it once to get a grasp of it - you just don't overcook it and you keep it moving.

>>9397028
>if it's a non-stick pan, you don't wanna be whisking in it
My ball end-whisk, which has silicone tips, will not harm a nonstick pan. Not to mention why are we assuming the pan is nonstick anyway? for example, I do my eggs (as with most other things) in Iron.

>> but i don't think there's a strong argument for why you should do it in a pan.
We've been over this before. The bowl is unnecessary cleanup. It's not harmful, it's just extra work for no benefit.

>>i don't buy the claim that salting at the beginning would not produce a good result. that's a different sort of claim, and it's wrong.
Unless you have some sort of experience or information to back that up it's just silly speculation in your head. Either make a point that you can back up or don't mention it at all. For example, if you tried it both ways and you prefer the latter then mention that. But don't say it's a bad idea simply "decause even experts can be wrong".

>> i don't care if i'm 'credible' or not.
Then why are you posting? Why should anyone bother to read your posts or do what you suggest without any reason to do so?

>> if you can't respect words without an authoritative identity behind them
That's one thing that's worthy of respect. Other things could be logical explanation, or the description of experiments and their results. You haven't provided any of the above.

>>why are you here, arguing with me?
Your posts are so idiotic that I can't help myself from asking you to explain yourself. It's like people staring at a trainwreck. I figured out a few posts ago that you didn't have any sources to back up your claims, or even "I tried method X and it was better because Y". I'm honestly puzzled why you are still posting.

>> it is not 'ramsay's method
I agree he he certainly didn't invent it. It's just a standard French technique that's been around for decades. But it's much more efficient to write "Ramsays method" than it is to write it out longhand.

>>9397028
>with the end result of unevenly cooked grainy shit because they value the 'ramsay method' more than their own intuition.

Yes anon, many people will fuck up a recipe, even an expert one. And a noob cook doesn't have much "intuition" to rely on.

Look at the context of this thread. OP already tried cooking relying on his intuition. And he was unhappy with the results. That's the whole fucking point of referring to a known good method.

>>9397059

>Not to mention why are we assuming the pan is nonstick anyway?

i'm not. but people use them commonly to make scrambled eggs.

>We've been over this before. The bowl is unnecessary cleanup. It's not harmful, it's just extra work for no benefit.

the benefit is

a) mise en place - you're now organised to either cook scrambled eggs in batches or co-ordinate cooking them with other things.
b) better mixing, especially in the case where you might be using a non-stick pan or something like that.

>Unless you have some sort of experience or information to back that up it's just silly speculation in your head.

i have both.

>Then why are you posting?

because i don't believe that 'credibility' matters in an informal discussion.

>But it's much more efficient to write "Ramsays method" than it is to write it out longhand.

we're not even strictly discussing ramsay's method. he doesn't suggest to add milk, for instance. i think it's quite clear that ramsay's method is not the only method that matters and i find it funny that we're discussing it as if there's any kind of consensus regarding these issues. i could show you any number of examples of well-regarded chefs whisking in bowls, or salting at the start, or not adding milk, or whatever. scrambled eggs can be made many different ways, and it is hilarious that i am being accused of autism for pointing out that certain specificities of any given person's method don't actually matter.


the salt thing is completely inconsequential. there are marginal benefits and disbenefits for adding salt to eggs in sufficient concentrations or over a sufficient length of time to observe them, but not over the sub-five minutes in which you're making the eggs.

>>9397064

but that's an example of where someone did stick to a 'known good method' and it produced shitty results. there are two things about that famous gordon ramsay vid that i would encourage people to take seriously

1. the pan does not have to be on the heat all the time. pay attention to how hot your pan is getting and take it off if it's overheating.

2. take your eggs off before they are fully cooked to your preference, as they will continue to cook on the plate.

that is useful information to a noob chef. the rest of it is far from gospel.

>>9397090
>mise en place
if you need this to help you cook scrambled fucking eggs just stop cooking
>better mixing
fucking how?

>>9397090
>i have both.
So why did you wait so long to mention that? You should have said that at the beginning. It would have saved a whole lot of typing on both of our parts.

>> i am being accused of autism for pointing out that certain specificities....
You're being accused of autism for your word choice and general manner of "speaking".

>>9397119
actually, as an observer, i'm now pretty sure both of you have autism, not just him. sry

>>9397116

>if you need this to help you cook scrambled fucking eggs

could there be a better indication that you're an inexperienced cook than not understanding the value of mise en place?

>fucking how?

the shape of the bowl, and the lower surface area to volume ratio of the eggs, is conducive to better mixing.

i should have also mentioned that you can properly heat your pan in advance of the eggs going in, which helps it not to stick, among other things.

>>9397119

>So why did you wait so long to mention that?

i think it is fairly heavily implied that i have experience cooking scrambled eggs, anon. and i did explicitly say i have access to the same information you've presented.

>You're being accused of autism for your word choice and general manner of "speaking".

which probably means the person accusing me of autism is just dumb or illiterate, because i'm using fairly simple and direct language.

>>9396957
Good point, you guys never realise what's wrong with you and you always invent mental acrobatics so you can feel justified and say "Everyone else is the problem, I'm just being me"

So touche, you're autistic but we're the ones wasting time responding to you

>>9396947
>>9396956
He's just shitposting against perceived authority because he thinks he knows better based on broken logic, it's a very common symptom of autism

It's also why he thinks he's only responding to one person, the mental acrobatics are a defence mechanism against being wrong

Having said that, arguing about scrambled eggs on the internet is a pretty autistic baseline either way

>>9397126
>the shape of the bowl, and the lower surface area to volume ratio of the eggs, is conducive to better mixing
i'm not any of the people taking part in the argument, but i just make my scrambled eggos in something similar to this. don't know why people would do it in a skillet.

>>9397126
>than not understanding the value of mise en place?

If you're cooking a big complicated meal, yeah, I agree. But for just cooking scrambled eggs? Totally unnecessary. It's like double-counting your money when there' s only one bill. When the situation is this simple there's no fucking need for your meez.

>>9397126
>the shape of the bowl, and the lower surface area to volume ratio of the eggs, is conducive to better mixing.
This, anon, is why we're calling you autistic. For such a simple task as beating eggs none of those factors are significant enough to be relevant. What's next from the boundless well of 'tism? Are you going to tell us to shave our our armhair to reduce air drag on our arm so we can whisk more effectively? What about removing our watch and jewelry on our whisking hand so that the added mass doesn't slow down our movements? This is the sort of silly absurd level you're operating on.

>>9397133
>fairly heavily implied that i have experience cooking scrambled eggs
It wasn't implied in the slightest. That's why we kept asking you for specifics instead of you parroting "muh experts aren't always perfect".

>>9394897
Cheese, sausage, bacon bits.
Make them like you would an omelette since that's all scrambled eggs are. Failed omelettes.

>>9397133
>I'm right, everyone else is wrong for pointing out my autism because I'm not autistic

Also there are now at least 4 separate people in this thread who have called you autistic, not one

I thought you said you weren't offended? You sound butthurt to me

>>9395976
ITS RAAAWWWWW!

Wheres the lamb sauce?

>>9397156
Same anon. I use a shallow sauce pan in place of a frying pan for alot of stuff and it just makes life easier.

>>9397167
To be fair, he might not be "butthurt", just confused. Many people with the 'tism can't recognize that the manner of their actions is so unusual. They focus on the facts but don't realize it's the manner in which they are presented which is the real problem.

>>9397156

to be clear, i don't have a problem with you doing that at all. but making it in a skillet is faster.

>>9397158

>If you're cooking a big complicated meal, yeah, I agree. But for just cooking scrambled eggs?

not just for cooking scrambled eggs. i explained the reason for bringing up mise en place in the very sentence in which i brought it up. batch cooking or concurrent cooking of other stuff, which is pretty common at breakfast.

>This, anon, is why we're calling you autistic. For such a simple task as beating eggs none of those factors are significant enough to be relevant.

i'm not actually coming at the argument from this perspective of obsessive optimisation like you're claiming. this all came about because someone said you *should* mix in a pan. i think that's dumb because mixing it in a pan kind of sucks.

>It wasn't implied in the slightest. That's why we kept asking you for specifics instead of you parroting "muh experts aren't always perfect".

did you really argue with me thinking i had not even tried to cook scrambled eggs? why would i have an opinion in that case?

>>9397167

i am vaguely annoyed at being called autistic. i wouldn't say i'm 'offended', but i find it annoying. more because of the perceived self-satisfaction of the people making the accusation than anything else. i don't feel the need to hide that. only reason i started posting was because i felt the people with strong opinions on how to make scrambled eggs were acting autistic themselves.

>>9397184

autism is not being 'unusual'.

>>9397206
eggs are literally already in a shell that quantises them, what advantage could putting them in a separate bowl possible give to Mise en Place

>>9397226

i'm not going to restate my point just because you didn't read it.

>>9394834
Cook them in a baine marie, with cream and butter. Orcook them sous vide, which is easiest 2bh.

>>9397206
>not just for cooking scrambled eggs.
But that's all we are talking about here. Scrambled eggs. Is your autism preventing you from realizing that?

>> this all came about because someone said you *should* mix in a pan.
Well yes. That's because it's the most efficient method and has no downsides.

>>i think that's dumb because mixing it in a pan kind of sucks.
Why do you find it hard to mix in a pan but not in a bowl? Do you have a medical condition of some kind? Arthritis? Muscle spasms or something? I'm not trying to be rude, I'm just wondering, because that comment makes no logical sense.

>>did you really argue with me thinking i had not even tried to cook scrambled eggs?
Yes. Because you never once mentioned anything about your personal experience.

>>why would i have an opinion in that case?
That would be stupid, I agree. But that doesn't stop people from doing it. 4chan is especially full of the "virgins discussing sex" problem. (spergtip: that's a figure of speech. it's not limited to a literal discussion of intercourse)

>> perceived self-satisfaction of the people making the accusation than anything else
There's nothing satisfying about it, anon. Just frustration that you're acting like a tard and seem completely unaware of it. And you keep doing it. That whole last paragraph of yours is like a shrieking klaxon of 'tism. It's unpleasant to read, just as it's unpleasant to stand next to a screaming fire alarm. Stop that.

>>9397236
This gentleman is right, we're pointing out your autism because it's annoying and because you have the arrogance to pretend you're not or that you don't care

>>9396937
That's not poached egg...

>>9397229
they divided into discrete equal quantities already, unless you can tell me a realistic scenario where having them put in a bowl gives you any actual advantage for making scrambled eggs you're just talking out your ass. PS replies like this are why you're getting accused of autism

>>9397236

>But that's all we are talking about here. Scrambled eggs.

mise en place is a general attitude that benefits your cooking at any level of complexity but becomes absolutely essential when the scale of complexity increases above a certain threshold. it is always useful. always.

>Well yes. That's because it's the most efficient method and has no downsides.

good to see you've had your fingers in your ears the whole time.

>Why do you find it hard to mix in a pan but not in a bowl?

because the very physics/geometry of it makes it a harder task.

>Just frustration that you're acting like a tard and seem completely unaware of it. And you keep doing it. That whole last paragraph of yours is like a shrieking klaxon of 'tism

the very substance of the thread is people with autistically over-prescriptive views of how to produce scrambled eggs. i think i'm a clear exception in that regard.

>>9397249

it's about having them prepared for cooking before you're cooking them anon, not 'quantising' them. it reduces the complexity of the task at the point of cooking them. that helps in particular when you're doing them in multiple batches or alongside something else.

What?
Heat Skillet on high, reduce to medium-low.
Put in egg(s) stirr around till it aint liquid anymore (should take 5 mins max) season done.

I mostly use oil, but butter is also fine.
Also heating up the oil and then putting a bit of butter on top of the oil is great.

>>9397261
nobody is debating the value of Mise en Place in a professional kitchen, if you already have eggs there feel free to use them, the first anon was asking why you'd get a bowl out SOLELY for making scrambled eggs, like, you know, making a meal for yourself at home, how have you not realised that this entire time? oh wait, I know

>>9397261
>>benefits your cooking at any level of complexity
So what is the specific benefit in the context of cooking scrambled eggs only? I see zero benefits and two downsides: more things to clean up, more steps moving ingredients around.

>>good to see you've had your fingers in your ears the whole time.
I honestly haven't seen you post a benefit. You say it's "A harder task" but that makes no logical sense and doesn't agree with my experience in the kitchen. The only logical conclusion is that you're an outlier and only find it easier because you have poor dexterity (or similar).

>>because the very physics/geometry of it makes it a harder task.
The laws of physics change between a bowl and a pan? What's the difference in geometry exactly?

>>the very substance of the thread is people with autistically over-prescriptive views of how to produce scrambled eggs
Wow. You're missing the point entirely.

The point is literally you. You are making nonsensical claims like there is a benefit to using miz for a single dish of scrambled eggs, and that it's somehow harder to whisk in a pan than in a bowl. And you seem to be getting flustered when getting called out on those claims.

Nobody is being overly defensive about any specific methods. We're being defensive about your silly arguments against them. Yes there are many ways you might want to scramble an egg. That's fine. But your arguments aren't getting you anywhere. You're just repeating things that don't make any sense. The problem does not lie with alternate ideas, the problem lies with your failure to present a good alternative that makes sense.

>>9397274

>the first anon was asking why you'd get a bowl out SOLELY for making scrambled eggs

the first anon specifically said that it was autistic to mix in a separate bowl. i'm saying it's not. it actually makes mixing easier, and it has other benefits too in certain situations. i don't think limiting the discussion to ONLY making scrambled eggs so you can win a point is actually helpful to the discussion. for starters, it's not the only reason to use a bowl. secondly, scrambled eggs are pretty commonly made alongside other things, so why not acknowledge that when constructing a generalised 'method'?

>>9397280

> more things to clean up

sure.

>more steps moving ingredients around.

que? are you literally trying to say it's bad because you have to transfer the eggs from the bowl into the pan?

>I honestly haven't seen you post a benefit. You say it's "A harder task" but that makes no logical sense

it makes logical sense. a mixing bowl is designed for mixing. pans aren't.

>The laws of physics change between a bowl and a pan?

not the laws, you dullard. they're simply different objects. mixing in a bowl is great for imposing shear force on the contents. pans, in particular skillets, suck for that purpose.

you can mix in a pan. it's ok. i'm not mad about you doing that, if you're using a high sided metal pan and getting good results, go for it. but there are plenty of situations where using a mixing bowl is a better idea.

>The point is literally you. You are making nonsensical claims like there is a benefit to using miz for a single dish of scrambled eggs, and that it's somehow harder to whisk in a pan than in a bowl.

both are perfectly true and valid claims.

>Nobody is being overly defensive about any specific methods.

whoever it was that posted this >>9396871

presented an overly prescriptive method for making scrambled eggs. i questioned it. several posts later here i am, still questioning it.

>>9397281
holy fucking shit in a thread about scrambled eggs of course the discussion will be about scrambled eggs, if anybody's moving goalposts to justify shit it's you.
>it's not the only reason to use a bowl
no, of course "better mixing"
> scrambled eggs are pretty commonly made alongside other things, so why not acknowledge that when constructing a generalised 'method'?
because if they're made alongside other things you would have the bowl out for other things and you can't claim it as an advantage for scrambled eggs holy fucking shit you can not be this dumb

>>9397307

>holy fucking shit in a thread about scrambled eggs of course the discussion will be about scrambled eggs

and i am talking about scrambled eggs. i'm talking about what's a good way to go about making them. i'm simply taking into account the possible factor that they are being made alongside other breakfast foods as a minor additional suggestion.

>because if they're made alongside other things you would have the bowl out for other things and you can't claim it as an advantage for scrambled eggs

what the fuck are you even talking about? the bowl isn't out for other things, it's for the scrambled eggs.

>>9397281
>scrambled eggs are pretty commonly made alongside other things
>>9397317
>the bowl isn't out for other things, it's for the scrambled eggs.


>why is everyone calling me autistic??

>>9397323

you're trying to say that i'm presenting it as an advantage only when you're cooking other things. i get that. but i clearly haven't done that. it's one of several reasons.

you're being unnecessarily restrictive in the discussion because you want to sort of shave off a small aspect of my argument. that's dumb. getting rid of the 'cooking alongside other things' part of my argument doesn't actually obviate the benefit of the mixing bowl. it's an ancillary point.

>>9397323
It took you 20 responses to realise you're talking to an autistic brick wall

Welcome to the rest of the group who realised it after the 2nd reply.

damn didn't know that /ck/ couldn't fucking make scrambled eggs.

Embarrassing desu.

>>9395302
How do people not know how to make eggs when this webm is omnipresent on this board. Everyday. Without end. Forever.

>>9394897
Its called pepper, retard

To anyone, OP included, looking for some tips

Buy MSG, brings out the meaty flavour of anything protein based. Add it after you're more or less done cooking

Should ideally be using pepper in all your mixes since it goes well with so many, but beyond salt and pepper a whole host of herbs and spices work: Tarragon, Garlic, Lemongrass, Thyme, Rosemary, Cayenne, Paprika, Chives, Scallions, Cumin. List goes on and on and on

Add meat! And pick your spices and mixes to work with the meat. Ham goes well with Mustard and Worcestershire Sauce (Although IMO Wo-ster-sher sauce goes well with anything), chicken goes amazing with mixes based on its common marinades (Thyme, Garlic, Lemongrass, etc;), Smoked Salmon does wonderfully with a bit of cream cheese mixed in. Adds so much flavour an really makes the eggs more of a delivery method than something you're relying on

Cook low and slow for scrambled. I'm talking "You're cooking for 10 odd minutes if you don't let the eggs reach room temp" slow. Just does wonders for the flavour

Ideally you want to be using butter rather than oil, although to each their own

Experiment with mixing your seasonings in with the eggs as you scramble them vs cooking them with the butter/oil before putting the scrambled eggs in. Different spices of varying freshness may work better with one or the other

Again, seriously, buy some MSG from your local asian food store. Works wonders in the early days where you're trying different things out because regardless of how well your mix works, a sprinkling of MSG is going to make it taste worthwhile regardless

If you're using it in combination with something, such as on toast or as part of a salad, or even as a full english, then make sure the other ingredients are up to muster. If you make the best scramblies of your life and put them on stale white bread it's still going to taste naff

>>9397636

msg in scrambled eggs is digusting as fuck. it was like the first thing i tried msg on when i bought a pack and i had to spit it out

>>9397643
Why would you need MSG?! Fish sauce, soy sauce and ketchup gives you that umami punch better.

>>9397844

Hey I'm not arguing for it, I'm just relating my experience. I didn't think it 'needed' msg I just though it would be a good place to start experimenting with it

>>9394834
the fuck is wrong with you, put 3 eggs in a bowl and beat them until its got little bubbles in it, takes like 30-40 sec. Then put it in a medium heated pan with oil or melted butter whatever you prefer. Then constantly move the corners and let the yolk in and push it tighter to make sure the bottom of the egg doesn't get stuck and burn on the pan. If you do it right you should get really light soft fluffy eggs full of flavor.

>>9397636
I don't understand why you are trying to ruin the lives of people who want to eat eggs, like I guess you give yourself a laugh but honestly thats fucked up dude. Have a fucking heart, why is everyone so twisted these days.

>>9395073
Gordon Ramsay cannot cook eggs. I dunno what fucking crack he smokes in bongistan but a gloppy mess of uncooked yolk is not good eggs

>>9397636
>msg

just literally add any meat or mushrooms or tomato or... well, anything with glutamate

>>9397901
Or you know, MSG. Or you do always add salty things to your food instead of just using salt

>>9397943
I usually add salty things because those bring more flavors beyond using just salt. It makes the food taste better than salt alone.

Sort of like how Chinese food from a proper restaurant that uses douchi or doubanjiang will taste better than the shitholes that sub the cheaper MSG instead.

Or how sweetening things with honey, nectar, molasses, or fruit is tastier than just using plain sugar.

>>9397998
Local hole in the wall has used Sucralose or Aspartame in their sweet and sour sauce. Could this be good thing?

>>9398110
It's a horrible thing.
They need to be using pineapple juice.

>>9394834
>leave the egg to cook without stirring
>flip
So you're trying to make an omelette? Do you know what scrambled eggs are?

>>9398139
Is egg fritata like an omelette?

>>9398174
They're pretty similar.

Normally an omelette is folded in half to enclose the ingredients inside it. Think of it a bit like a sandwhich--egg on the sides, filling int he center.

A fritatta has the other ingredients mixed into the beaten egg. They're also often finished under the broiler.

But otherwise they're very similar.

OP here. I tried the scrambled eggs by cracking two in a bowl, mixing, adding light bit of milk (a little too much on accident), mixing, and then adding salt and mixing.

Proceeded to add to the frying pan (Still with butter on the bottom to lube it up) and continue mixing.

The eggs actually came out much better than what I was doing before. Actually had a decent meal and was satisfied. The only issue is that I added a bit too much milk and it tasted runny and milky, but I can't complain. It was way better than my commie-eggs.

>>9398382
I'm still curious as to why you thought frying eggs into a solid flippable lump is what scrambled eggs are.

>>9398411
I don't know. I guess I thought that if you break up the yolk and such it was considered "scramble". I guess I check out for pic related.

>>9398411
A lot of Americans grow up with what is essentially a chopped up omelette without any ingredients being called scrambled eggs. They're fully cooked and not wet looking.

>>9398433
I definitely did, usually cooked in bacon grease so they had a lot of brown and crust. Since I was raised on that I prefer it to soft scrambled eggs.

>>9394834
>3 eggs
>2 tbsp heavy whipping cream
>1 pinch baking powder
>whisk it all together, trying to get some air in there
>melt 1 tbsp of butter in a frying pan
>pour in your egg mixture
>add cheese, meats, veggies, and whatever else you want inside
>after it's started to solidify, fold it in half and move it back to the center of the pan
>flip it one last time and grate a bit more cheese on top if you like it cheesy
>take it out, add whatever spices you like (i like a dash of salt, plenty of pepper, some habanero hot sauce, and some freshly chopped chives)

it's easy as shit to make a fluffy omelette at home and cheap too. it's usually the only way I eat my eggs

>>9398628
>baking powder
>heavy cream

the fuck are you doing

Egg
1-2 tsbp milk
pepper
salt near end

>>9398433
Yeah so did I, that's how I know this. My dad cooked eggs this way, when we'd go to a diner and I'd get scrambled eggs it was pretty much just a solid lump of cooked eggs that looked like a failed attempt, if I'm severely hungover and I want to cook something quick I cook it that way.

The simplest way I do it is just grab a few eggs and crack them into a bowl. Add a splash of milk and a little pepper and whisk with a fork. My pan is already heated and buttered up and I pour the mixture in. I don't fuck with it until it starts bubbling up in the middle, like I'm making an omelet. Then I kind of just move it around so it breaks up into chunks. Bam that's it, no constant stirring, or taking the pan off the heat and back on again, or adding heavy cream and cooking it in a glass bowl over a pot of boiling water. Are they the best fucking eggs in the world? No. Are they considered "scrambled" by the European definition where they have that runny look to them? No.

Mine come out like on the left. It seems other people like the way on the right.

>>9397274
Americans are so fucking lazy. It takes 20 seconds to wash a bowl you fucknuts.

>>9398767
But why would you want to? That kind of logic is like me telling you to put a padlock on your frige, and when you say that's kind of pointless, "brah, it takes like 20 seconds to get the key and open the lock".

>>9398661
you sound just like my dad, and my omelette's are fluffier than his

>>9398433
Read OP's post again. He has one solid piece.

>>9398767
Sure, it's not much effort. But given that there are zero benefits, why do it?

For example: why not beat the eggs in a bowl. Then pour then into a 2nd bowl. Then pour them into your pan to cook. Why not do that 2nd bowl step, anon? It's only 20 seconds more to wash it, right?

>>9398800
So he didn't chop up the omelette. Okay.

>>9398804

because the second bowl is redundant.

>>9398790

a mixing bowl is not a pan you fucktard. and putting shit in a pan that's slowly heating up is not the same as putting it in a hot pan. fucking christ.

>>9398804
The benefit is you can whisk them before they start to cook.

>>9398820
>because the second bowl is redundant.
So is the first. It's redundant to the pan.

>>9398821
You can do that in a pan as well. The time taken to whisk them will not affect the cooking process.

>>9398820
It's not that fucking big of a deal dude, it's fucking scrambled eggs. If you want to mix it into a bowl, then go for it. If you want to save 20 seconds to and just mix them in a pan then go for it. If we're serving a meal that has more important ingredients then I would fully agree with you. But it's fucking scrambled eggs.

>>9398840

the entire thread i have been arguing that you can either use a mixing bowl or a pan, but in some situations using a pan is dumb, and there are a couple of other situations in which using a mixing bowl would be useful. and now people are acting like *I* am the autist because i recognise that different methods are situational. /ck/ is full of the biggest fucking retards

>>9398827
If you have your pan hot enough, the eggs will start to set straight away. Whisking the eggs in a bowl allows you to cook scrambled eggs a lot faster. I've done it in about 20 seconds before, and they're just as good.

>>9394834
Just watch this. Julia Child's omelette changed my fucking life.

https://www.youtube.com/watch?v=4RoLavF2ZLU

>>9398898
But here's the thing, and the reason we're probably arguing, I make my eggs "American" style and you probably make yours "European". Me stirring them in a pan doesn't really affect the outcome that much, where as your style it would be a noticeable difference.

>throw a table spoon of butter in a small pot and let it melt
>set pot on medium heat
>wait until butter is melted, but the pot shouldn't have fully reached medium heat, you don't want the whites in the eggs to cook when you add the eggs
>crack in two or three eggs
>get a spatula, soft spatula or something that can run flat along the bottom of the pot and walls
>break up the eggs, make sure there is no whites
>stir the eggs while it is on medium heat, if you feel like its cooking too fast remove it from the plate and stir and put it back again
>when you have scrambled eggs that are cooked, but not dry and a tiny bit runny, you can add a table spoon of creme fraiche and black pepper and mix it in
>serve with toasted bread and salt

>>9394834
>scrambling your eggs
Over-medium or get the fuck out

>>9397155
>tfw comfy Bruges dog died

>>9399329
Aww man. I was kinda thinking I'd go see him some day.

>>9399337
it was early last year, i went september last year and found out, still a really nice house to go see at least

>>9395165
>That's a fuckin' omelet.

it becomes an omelet if you let it sit in the pan until it becomes a single firm flat mass

for scrambled, you first scramble the eggs in a bowl, then put them in the hot pan, and then keep moving them around in the pan until done.

I'm not even reading all this shit. How did a thread about scrambled eggs devolve into this?

>>9394834
Why the bleeding fuck would you crack it straight into the pan if you're making scrambled eggs?
Crack them into a bowl, whisk it until uniform, add a couple tablespoons of milk, cream if you're gay, then into the hot buttered pan. Salt and pepper while cooking, it effects nothing but the taste unless you're making a small curd wet slop monstrosity of a custard or taking way too damn long.

>>9399545
Yes, we covered that, like fifteen times.

>>9399486
are you really surprised?

https://www.youtube.com/watch?v=PUP7U5vTMM0

>>9395073
He also doesn't cook them fully, doesn't mean I want runny scrambled eggs

>>9399572
I zoned out about 20 posts into that shitshow and decided to just answer the OP. Maybe you did, but no one's going to read it unless they hate themselves and feel they need to be punished.

>>9399614
It was in the first 5 responses, though.

>>9396847
You may be right about gas, but certainly on an electric stove it takes longer and you've got to stir it the whole time to stop it congealing.
Microwaving is much less effort.

>>9394834
scrabled eggs are just failed omelettes

>>9396638
enjoy bits of egg exploding everywhere in your microwave

>>9400570
I've been doing eggs like that for as long as I can remember and that's never, ever happened.

>>9401488
But he said it in such a condescending way, that must mean he knows what he's talking about. People on 4chan are usually very experienced and knowledgeable, especially the ones who post smug anime girls.

I used to work at a cafe.

They way we used to do them is add 3 eggs in a bowl, salt, pepper and a chunk of butter, whisk it and microwave it. Best fucking scrambled eggs ever. Microwave and whisk every 30 seconds to get the creamiest scrambled eggs in less than 2 minutes.

>>9395288
it is very creamy and rich, with small firm egg curds all inside.
I'd highly recommend it at least once.

>>9401538
No wonder I hate scrambled eggs from diners or cafes, yet when I make them at home in a skillet I think they're great.

>>9394834
Honestly, what did you spect?

>>9401488
last time I made eggs in a microwave it happened

>>9402186
are you one of those people that nukes everything at like 1200W

>>9402204
yes
I'm an american, I run my microwave at full power and floor my v8 powered SUV everywhere

Why is this thread STILL FUCKING HERE. it's scrambled eggs, not rocket science.

>>9402222
because you bumped it, and because you encouraged me to bump it by replying to your dumb question

>>9395094
Gordon's goopy mess eggs are the best scrambled eggs I've ever made/eaten.

>>9402222
>>9402254
Hey guys what's goin on?

>>9395641
>I hate undercooked eggs where the yolk, or God forbid, the white, is still runny.

Opinion discarded.