Post # 1
Ok, so at the cafeteria at work, I go in for breakfast. I ask the guy at the grill for scrambled eggs. He has a tin that already has pre-scrambled (mixed) eggs, and he also has several whole eggs. He reaches for the whole eggs and cracks them on the grill and starts cooking them, chopping and mixing as he goes.
In my understanding, scrambled eggs means you mix them thoroughly first, then cook them. Otherwise it’s really fried eggs.
What’s strange is that this has happened with the different cooks. Each time, I’ve said, “No, no! Scrambled”. And they’d end up wasting an egg. So now I have to try to stop them before they grab the egg (and they’re fast!). I wonder if I’m missing something, since this happens with the different guys. Could the manager be telling them to do this, or is that really how cooks make scrambled eggs? And if so, what’s the difference between scrambled and fried? I want to question them but I don’t want to seem like I’m criticising. But this does seem strange….
Post # 3
You can mash the yolk of an egg and make it scrambled eggs. They don’t need to be “Pre scrambled.” My dad used to plop whole eggs in there and then “scramble” them, I put them in a bowl with milk or cream, my seasonings, mix and then pour. But as long as the egg isn’t “Recongnizable”, it’s scrambled eggs.
Post # 4
The cooking of scrambled eggs starts by them being unrecognisable as a whole egg. In other words, you break eggs into a bowl and whisk them round before transferring them to a pan. Which you then put on the hob and cook for a couple of minutes stirring vigorously.
In my opinion, you cannot scramble eggs on a griddle – that’s just chopped up fried eggs – and are a difficult thing altogether. Because a fried egg remains recognisable as an egg and well, you fry them!!
There’s just no comparison, really!
Post # 5
I usually “scramble” the eggs over the heat (I use a small saucepan for scrambled eggs and just crack the eggs right in there).
Post # 6
PS. I’m still a bit “ewwwwwww” at the very idea that such a thing as a tin of pre-scrambled eggs exists though.
Post # 7
I always scramble mine over heat and they turn out the most delicious fluffy scrambled eggs you can imagine. I use a method similar to Gordon Ramsay’s – as you can see he also drops the whole eggs into the pan, he doesn’t premix. https://www.youtube.com/watch?v=PUP7U5vTMM0
However, you can also see he uses a fairly deep pan and so do I. At the very least you need a fry pan with a lip. It wouldn’t work very well on just a flat griddle.
Post # 8
I crack the eggs into the pan whole, turn it up to high, add a little bit of milk and then juuuuust as the edges of the edd white start to turn opaque, I scramble them with the spatula I’m using. I find they turn out too watery when they’re pre-scrambled. My dad was a chef so I just do it the way he does. To each their own.
Post # 9
I think they could be made either way. However I always break the yolks in a bowl first because I add a little water to them to make the eggs fluffier.
Post # 10
they probably think you’re doing you a favour by not using that pre-mixed crap which is probably full of preservatives.
Post # 11
I always start them in a bowl, but my FI cracks them right into the pan. I never knew anyone did this before I met him. I’ll eat them either way but prefer pre-scrambled!
Post # 12
I didn’t even know there were two ways to make scrambled eggs. I just crack eggs into the skillet, then break the yolk and scramble it with my spatula. I keep mixing until its well cooked.
Post # 13
- Wedding: October 2014 - Savannah, GA
I’ve always just cracked them into the pan and then scrambled them. Why dirty a dish when you end up with the same result? As long as your heat isn’t super high, you have plenty of time to scramble them in the pan before they solidify.
Post # 14
I crack mine and scramble then right in the pan just to save having to wash another dish. That may sound silly, but I hate washing dishes that much. I will often add a splash of milk or water right to the pan if I want them to be a bit fluffier. I don’t really find them to be any different than when I pre-scramble them.
Post # 15
I pre-mix in a bowl also. I add a little milk and salt and pepper and whisk with a fork before putting into the pan. I suppose you could just put them directly into the pan but I’ve never thought to do that.
Post # 16
@christineandjohn: i do it his way. my mom hates it (so does DH) but that’s just how i’ve always done it. i crush the yolk and mix it into the whites as i go. it’s the exact some composition as scrambled eggs, just not as evenly ‘beaten’.