pinch tips: How to Cook Scrambled Eggs

Shared by Kitchen Crew @JustaPinch

No fail scrambled eggs thanks to the Just A Pinch Test Kitchen.


15 Comments
pollytaylor
Polly Taylor - Aug 24, 2017
If you have to add anything more than milk, half and half, cheese with bacon and pancake mix you no longer have scrambled eggs you have a scrambled pancake, so why not just whip up some pancake batter?
Lisa_Prouty
Lisa Prouty - Aug 24, 2017
Add a little 1/2 and 1/2, cream or milk, some shredded cheese (I like Bacon Cheddar cheese) along with a teaspoon of dry 'pancake mix' to make them nice and fluffy! A little hint I learned way back when!!! Oh I use either my new copper pan or with a little pad of butter in my nonstick skillet! Enjoy!
Mysticlin
Linda Smidt - Jul 26, 2017
A teaspoon of sour cream for each egg, then cook the eggs in a bit of olive oil over medium heat - perfect eggs every time!
pollytaylor
Polly Taylor - Apr 15, 2017
I cook my eggs just like the person in the video except not for as long because I like a 'soft scramble' and they come out great everytime. I also do not have the problem of the cooking spray ending up on the kitchen floor. I just aim directly down into the pan instead of at an angle.
Cherie1952
Cheryl Freewalt - Mar 14, 2017
Yikes!! No!!
Add 1 T milk for every egg, then whisk. Add 1 t butter to the pan and cook low and slow. It's all you need and you can't beat the flavor.
Never spray cooking spray into a pan on the stove. Always take the pan to the sink to spray. You don't want to get any of the spray on the floor, because that will turn your floor into a skating rink. Spraying in a pan on the stove also increases the chance of everything going up in flaming glory--or gory.
Curlyrose
Cynthia Jefferson - Jan 20, 2017
I like to use olive oil.
clewis1820
Christy Davis Lewis - Jan 20, 2017
instead of adding milk or water, try adding a heaping tablespoon or two of cottage cheese...adds moisture and flavor!
Maureen_Hudson
Maureen Hudson - Jan 20, 2017
Oh HECK no! Too dry and heat is MUCH too high. Add a "dollop" (about 1-2 tsp) of mayonnaise to the eggs and whisk them in before frying on medium heat (at most). Also, don't be too heavy-handed with the non-stick cooking spray or watch your butter carefully if you use it (why you would fry eggs in butter, I don't know haha) or either will turn an unattractive brown shade and make your eggs look brown too.
alkamara
Raymond Piechocki - Nov 27, 2016
"......can't beat the daylights out of them...." Amen, amen, amen!!!!! I once ordered scrambled eggs in a "breakfast shop", and they scrambled them in an old fashion mike shake blender. Yuck!!!!! When served they tasted more like custard than scrambled. I like mine with a mixture of cooked whites and yellow. This can only be achieved by breaking the eggs directly into the pan, and stir them as they
cook. Try it, you will like it!!!
Cheers, Ray P.
Sadieem
Clifford Hill - Oct 27, 2016
The comments are correct: this is how NOT to scramble eggs. Add a little water or milk to eggs; cook low and slow, do NOT cook to dry.......Cliff
Francine_Corry
Francine Corry - Oct 27, 2016
Overcooked,use clarified butter go low and slow and crack those eggs on a flat surface.
Marcus_Whetstone
Marcus Whetstone - Feb 2, 2016
NEVER salt your eggs before cooking. Do add a tablespoon of water or milk per egg and beat vigorously for one minute. Use one tablespoon butter to grease pan. Cook only until eggs gel, then remove from heat and let stand for a minute before transferring to a warmed plate. Salt and pepper to taste and/or add a drop or two of Tabasco sauce. A teaspoon of salsa spices things up.
rfranzen
Robin Franzen - Jan 5, 2016
I was sure that was a video of how NOT to do them- major fail- dry- chunked- Gack! No- just- no.....
Sherry_Wade
Sherry Wade - Dec 26, 2015
Add 1 teaspoon cold water per egg when whisking. I always salt my eggs before cooking. My 4 yr old granddaughter tells her mama to make Nana's soft and fluffy eggs. I also use butter in my skillet, not pan spray.
CakeLady46
Etta Lanuti - Nov 26, 2015
Oh, too dry! Scrambled eggs should be soft and tender and melt in your mouth. Salt toughens the protein and you can't beat the daylights out of them. Season after cooking. Scrambled eggs should glisten when you gently nudge them onto the plate. They will continue cooking after they leave the pan if you like we'll-done eggs
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