How to make fluffy scrambled eggs

[JohnnyA]

Scramble 2-3 Eggs in a bowl.
Add a little bit less then a shot glass worth of Buttermilk, sometimes called Buttercream I think.

As a bachelor I can use any simple cooking tips regarding eggs, lol. It's one of the only things I can and/or have the patience to cook.

I also find that after the scrambled eggs are almost cooked it tastes good to sprinkle on shredded cheddar cheese.

 

[EJFan]

water is the key to fluffy scrambled eggs. about a tablespoon mixed in the eggs should do the trick.

 

[JohnnyA]

Ah, I've never thrown water into the mix.

I have a question as well. When cooking the scrambled eggs. I get the pan piping hot. Before I throw the eggs on should I keep the pan piping hot, turn it to medium, low, or even off?

I do have a problem with wasting a lot of the egg by it getting stuck onto the pan.

What kind of stuff can I throw into my kraft mac N cheese to make it not taste so...blah?

 

[EJFan]

eggs cook best on medium heat... you don't have to warm the pan beyond that. if you do, it kills some of the nutrients in the eggs, not to mention it can alter the taste.

when i was in school, one of my favorite meals was hormel canned chili mixed in mac-n-cheese. very hearty and soooooooo not healthy in any way whatsoever.

 

[JohnnyA]

Worst thing I ever attempted to make as a bachelor: I took chicken flavored Ramen noodles and two slices of bologna. Cooked them together in the microwave. The taste of this combo ruined my college love of Ramen to this day

Best weird thing I ever made: I made overeasy eggs and sausage links. I kind of messed them both up so I went to the fail safe...ketchup. I smashed the eggs up, sliced the sausage into tiny pieces and covered it in the fail safe. Worked pretty well, but I'm pretty sure it took a year off my life.

 

[yoshimitsu]

Blue cheese is great in mac and cheese.
Just a dab is good in Ramen too.
In fact blue cheese is good on almost anything.
I put a little pasta sauce in the macncheese sometimes too, as well as salt, pepper, garlic and oregano.

 

[JohnnyA]

I love Blue Cheese. The chunkier, the weirder looking the better.

 

[yoshimitsu]

I love Blue Cheese. The chunkier, the weirder looking the better.

Yup
I always buy Lighthouse. It can't be beat.

 

[AngelicAnguish]

One thing I love is Ramen noodles boiled with a bit of soya sauce, drop an egg in, drain off the water and then add the seasoning. I usually use the mushroom flavoured kind. Yummy!!!!

 

[yoshimitsu]

If I am in the mood to put a little extra time into my ramens I will cut up some mushrooms, add an egg or two, and chopped asperigus or sometihing like that.
I have never been real fond of asperigus on it's own but in something like a soup it adds a very nice spice to it.

 

[Weird Harold]

I do have a problem with wasting a lot of the egg by it getting stuck onto the pan.

What kind of stuff can I throw into my kraft mac N cheese to make it not taste so...blah?

If you keep stirring your scramble eggs so that there is no time for it to stick to the pan and turn into shoe leather, you'll get better eults and beabe to cleanthe pan with just a wipe of a paper towel.

Also, scrambled eggs will continue to "cook" after you remove them from the heat -- quit cooking them and heap them on your plate while still slightly underdone or "runny" and by the time you butter the toast to go with them they'll be done to perfection.

A can of tuna, drained, turns Mac&Cheese into tuna casserole.

Ground beef, browned and drained, turns mac&cheese into hamburger helper.

A slice or two of ham, chopped, or a hotdog, sliced are also good additions to basic Mac&cheese.

 

[silverwhisper]

johnny:

i'm not bad when it comes to making scrambled eggs. i personally favor adding some cheese (in my case, usually american cheese; 1 slice/2 eggs).

there are a few things that will affect the fluffiness of your eggs. EJ already noted water. i personally find that this tends to affect the flavor so i don't use it but many swear by it. i recommend getting your pan warm (just below midpoint on your burner). whisk/fork your eggs until properly combined and add. as harold notes, you should stir continuously from the time the eggs hit the pan--not as continuously as you might for say, risotto, but enough to keep the eggs in motion and keep the eggs touching the pan from setting up and heading towards omelet city.

ramen: i'm a fan of scallions. just clean 'em and use a pair of shears to slice up one or 2 scallions into it. i'm also a fan of egg in ramen, though.

mac & cheese: i love adding hot sauce to packaged stuff. if you're making the real thing though, using a bechamel tends to produce very good results IMX.

ed

 

[M's girl]

Yummie, scrambled eggs.....

Try this one for a change too, that is, if you like tomatos....

If you like (but you can leave them out just as well) start with one onion, cut to small pieces. Fry in butter or oil in a (non-sticking) pan untill they start to turn light brown. Slice up a couple of tomatos, removing the (green) crown and add (seeds included) to the pan. When the tomatos are all soft and well baked, add as many eggs as you want to... Stirr well and let the mix on low heat untill most of the moist has gone. Sometimes I add some curry powder when I throw the tomatoes in. Pepper and salt of course, although not neccessary when, after you put the srambled eggs with tomato on your bread or toast, you add plenty of "aromat".

 

[boston_bbw]

I actually don't eat Ramen noodles with the water. I dump the water, then add the flavor season to the pasta. I don't even use the whole packet and just eat it as pasta. Not much help on scrambled eggs I am an omlet girl myself.

 

[naughtynips]

Is 'Fluffy' Creamy?

Hey there !
Yum..... I love scrambled eggs.......in fact I had to have them for lunch today in honour of this thread !
My Mum taught me, in turn having been taught by her British mother, so maybe creamy to me, is fluffy in the US ? Judge for yourself, from the attached.
I also cook these now in a microwave, and there is no chance of burning......
3 eggs, 3 desertspoons (30ml) of milk (if you use non fat milk, whack in a small knob of butter), s & p. Cook on med for 2 mins.....fold forming curds, then cook in short bursts (10 - 20 secs) , folding...., and when nearly ready and still runnyish, dish everything else, then recheck eggs, and give a little zap more if in the final flold they are still too runny.
Enjoy.......
NN

Oh......what are Ramen noodles....are they a brand ?

 

[CowBoy18^]

add a little milk to the mix and whip it for about a minute, not too much milk though.

 

[yoshimitsu]

Oh......what are Ramen noodles....are they a brand ?

Youv'e never had Ramen?
They are bascally cardboard noodles and a flavor packet. They are the main food source for many youg poor people who can't afford to or don't choose to eat real food. They are usually about 10 packs for $1.00 so a good bang for the buck as far as filling your belly goes. Nutritionally they fall a little short. I think MSG is about the healthiest thing in them. Don't taste too bad though IMO.

 

[Private_Label]

I crack my eggs in a small bowl first, but don't beat them.
I like to get the pan very hot, put in a little butter then as soon as the butter has melted and is a bit bbbly pour in the eggs and keep pulling the white away from the pan as it cooks. I like to try to keep the yolks whole for a bit before I break them and cook them. As long as you keep a constant stir going the eggs should not burn regardless of what heat you are using.

As others have mentioned take the eggs off the heat just before they are done as both the pan and the eggs have residual heat. If the pan was non stick, or you used the proper amount of butter you shouldn't have much of the eggs sticking to the pan. I like mine with a little cheese added at the very end. If you add the cheese too early it makes the finished eggs weep some water (but it still tastes good). I like to fix the "ready crisp" bacon with it too. and a bit of toast and you have a big weekend brunch meal.

Oh......what are Ramen noodles....are they a brand ?

Fried oriental noodles (usually thin ones) that you boil in water for about 3 minutes and they are ready to eat. Usually they come in single serving packets with flavor pouches for about $0.28 USD. Toss them in a microwave in a safe bowl with some hot water and you have an instant meal.

 

[naughtynips]

Youv'e never had Ramen?

......oh OK...... in this part of the world we call them 3 minute noodles, and I have found the varieties made in Asia to be absolutely superior to the NZ ones. They have yummy flavourings, and are a good base for a stir fry. About .50c here for these.
NN

 

[yoshimitsu]

......oh OK...... in this part of the world we call them 3 minute noodles, and I have found the varieties made in Asia to be absolutely superior to the NZ ones. They have yummy flavourings, and are a good base for a stir fry. About .50c here for these.
NN

Yeah they do make a pretty good stir fry.
Your in NZ?

 

[yoshimitsu]

Speaking of NZ and food I love a nice juicy kiwi. Peelin back that soft fuzzy skin, sucking on that sweet firm outer layer, Biting down just a little and feeling the sweet juices run down my throat. MMMM MMMM MMMM MMMM MMMM

 

[yoshimitsu]

Here's another good one. I decided to make it tonight and thought I would post up.
Mix up some pancake batter. Make it thicker than you would for pancakes though.
Fill each cup of a muffin tin about half full with batter.
Cut hotdogs about 1" long and drop them into the batter leaving the tops sticking out.
Bake untill nice and golden brown.

 

[M's girl]

..... Fried oriental noodles (usually thin ones) that you boil in water for about 3 minutes and they are ready to eat. Usually they come in single serving packets with flavor pouches for about $0.28 USD. Toss them in a microwave in a safe bowl with some hot water and you have an instant meal.

Yeah... I always have some in stock. If I have some mushrooms in the fridge I will quickly fry them and add them to the soup. Then I top the soup with some frites sticks (could not find a picture or proper translation but they are potato chips in the shape of long, very thin fries), some dried, fried onions and (here's the egg again) a hard boiled egg sliced in 4 parts. I think this is the Javanese/Surinam way to eat the noodle soup (as we call it).

 

[naughtynips]

Speaking of NZ and food I love a nice juicy kiwi. Peelin back that soft fuzzy skin, sucking on that sweet firm outer layer, Biting down just a little and feeling the sweet juices run down my throat. MMMM MMMM MMMM MMMM MMMM

te he he ......yoshi.....if you get caught suckin' on our national bird like that, you'll be in jail quicker than you can floss your teeth, THEN you'll really get to know about soft fuzzy skin and sweet juices running down your throat
NN

 

[Guest]