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Posted May 14, 2001 by Researcher 174163
I think that there's some truly important things to know about Scrambled Eggs that a lot of people get wrong, in my opinion. In order to make some great scrambled eggs, don't add salt BEFORE you cook them. It changes the boiling temperature & consistency, which is almost always a bad idea in cooking unless you really really want to do that for a good reason. Also, milk, in my opinion, is really not good for the eggs either.
I don't add anything to my eggs before I cook them, except possibly things which will not dissolve in them, such as green onions or other vegetables. And a great way to make eggs is to continually beat them with a fork once they're in the skillet. And it's really important to not burn the butter.
Sorry, I'm finicky about eggs.
-Ava
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Posted May 15, 2001 by John the gardener says, "Free Tibet!"
Good point about not adding salt. I'll add that to the Entry.
Nothing wrong with being particular about food. It should be worth making a fuss about. The pity is that so much of what we eat is not worth celebrating.
JTG
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Posted May 18, 2001 by Researcher 176761
Salt will not affect the temperature as the eggs should not really "boil" they should cook gently - if the temperature is high enough to boil the water in the eggs the result will be rubbery and dry. I agree with you on the milk though, this shouldn't be necessary (just don't over-cook the eggs, have them nice and soft - but not if you're pregnant). However, the salt and Black pepper should be added and folded in shortly before serving as they are only seasoning and therefore do not need to cook.
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Posted May 19, 2001 by John the gardener says, "Free Tibet!"
I must admit to being partial to a splash of milk or, better yet, cream in my scrambled eggs. I like to cook them over a low heat in a generous pat of melting butter.
Have you tried the ekuri recipe? It's a treat.
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Posted May 22, 2001 by Ek* this space intentionally left blank *ki
About the salt ... it doesn't change the boiling point, it binds the egg together giving it a different texture. Any seasoning should be added once the egg has been cooked ... I know, Delia told me.
Also Duck eggs make the yellowest and richest scramblers. No need to add milk ... just pile onto a slice of granary toast with butter and hey ho ... gastronomic nirvana is but a mouthful away.
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Posted May 22, 2001 by John the gardener says, "Free Tibet!"
Perhaps a section on alternative eggs should be included when I update the Entry next.
JTG
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Posted Apr 5, 2006 by JACKLEONFRAUST
ADDING just a dab of orange juice really livens up eggs. I have even considered a tad of lemon juice instead. so far i haven't had any complaints. (even my mother admits i am a better cook).
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Posted Apr 6, 2006 by John the gardener says, "Free Tibet!"
Orange juice? That's an intersetring idea. I've never heard of that being done. Lemon seems to be an all purpose livener-upper for most things, but I wouldn't have thought of using it in scrambled eggs. 
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