Comments on: Perfect Scrambled Eggs

By: Genola

Genola — Tue, 07 Feb 2012 19:11:39 +0000

Found this on Pinterest & just tried it. My eggs turned out beautiful; light and fluffy and delicious. Thank you!

By: Roasted Butternut Squash Salad with Warm Cider Vinaigrette | Brown Eyed Baker

Fri, 04 Nov 2011 04:01:16 +0000

[...] year ago: Salted Double Chocolate Peanut Butter Cookies Two years ago: Perfect Scrambled Eggs Roasted Butternut Squash Salad with Warm Cider [...]

By: Perfect Scrambled Eggs « Slice & Dice

Perfect Scrambled Eggs « Slice & Dice — Thu, 13 Oct 2011 01:07:08 +0000

[...] Brown Eyed Baker LD_AddCustomAttr("AdOpt", "1"); LD_AddCustomAttr("Origin", "other"); LD_AddCustomAttr("LangId", [...]

By: yanyan81

yanyan81 — Sat, 06 Aug 2011 04:22:08 +0000

i would like to try this recipe…. looks yummy.. im already hungry..

By: Jennie

Jennie — Fri, 22 Apr 2011 00:51:43 +0000

I’m glad you mentioned keeping cooking it on low. Not only does it improve the texture of the eggs but it also helps to keep the beneficial fats intact-especially when you use truly cage free eggs. Here’s another tip: try putting cottage cheese in with it! Sounds strange but good Lordy it’s good.

By: Jen @ How To: Simplify

Jen @ How To: Simplify — Mon, 08 Nov 2010 22:49:10 +0000

I love this post! How helpful!

By: Cookin' Canuck

Cookin' Canuck — Thu, 04 Nov 2010 02:41:29 +0000

Great tip about cooking the eggs over medium-low heat. I used to cook mine much higher and was frustrated with the crust the eggs formed on the pan. Lower heat definitely fixed that.

By: Tracy

Tracy — Wed, 03 Nov 2010 19:37:37 +0000

These look wonderful and I definitely plan to try out your tips!

By: Gayle

Gayle — Tue, 02 Nov 2010 17:43:37 +0000

I learned to break the eggs directly onto the cooktop when I was just a tot working at White Castle! Not only does it look prettier that way (as the photo shows), but the texture is so much nicer, and the whole process less messy (cleaner).

By: Michelle

Michelle — Thu, 23 Sep 2010 13:38:12 +0000

Yay for great breakfasts Christine! Glad these eggs fit the bill and they were on par with your Dad’s, a great compliment!

By: Christine

Christine — Thu, 23 Sep 2010 13:20:57 +0000

Just want to let you know I tried this recipe not ten minutes ago (on my Electric stove – which I hate, wish I had gas!!) – and they came out DELICIOUS. Almost as good as my Dad’s – I might even say AS good as, but I kind of hold my Dad’s cooking on a pedestal. Thanks for sharing!!

By: Brenda The Healthy Lunch Recipes Girl

Brenda The Healthy Lunch Recipes Girl — Wed, 04 Aug 2010 02:09:12 +0000

Is this really all it takes. I’ve been making eggs since I was nine and I still cant make good looking scrambled eggs. I just quit and make some omelet eggs. Tomorrow I am going to give this a try and I will let you know how it goes. Wish me luck

By: Jordan

Jordan — Tue, 12 Jan 2010 13:16:06 +0000

For people who often over-heat, I suggest cooking the eggs in a saucepan, as there will be less surface area for the eggs to overcook.

By: Sylvia

Sylvia — Wed, 30 Dec 2009 02:54:05 +0000

This is a unique approach to egg scrambling.. I guess I can’t knock it until I try it though. I use all the same ingredients, but in a different order and I mix in a separate bowl. I’ll try it.. and I’m guessing it’ll work better. Kudos.
-Sylvia
Padron Cigars

By: yogajan

yogajan — Fri, 27 Nov 2009 02:06:02 +0000

I usually make my eggs this way and agree that it is a great technique. I have an electric stove and find it no problem to keep the heat down. The one thing you have to do with electric is wait a little longer and move the pan off the heat if it is too hot. One of the best cooking tricks I ever learned is to keep the heat down. Years ago, I spent a day at Condon Blu cooking school in Paris. At that time they cooked an an electric range, so I figured out if it was good enough for them, it was ok for me.

By: Martica

Martica — Fri, 13 Nov 2009 03:08:10 +0000

Yumm! Just had breakfast for dinner…I had never added milk to my eggs, but was good. Your pic gave me a craving that I quickly satisfied.

By: Ashley

Ashley — Thu, 12 Nov 2009 19:41:39 +0000

I tried this method and they did turn out very good and looked like the eggs in your photo I am happy to say! Did you know eggs have every vitamin/mineral in them except for vitamin C? I read that in my Vegetarian Mother’s Cookbook, they are a superfood for mommy’s to be! I am pregnant (and a vegetarian) and try to eat them everyday! Thanks for mixing up (no pun intended) my normal egg preparation routine!

By: Allison (Eat Clean Live Green)

Allison (Eat Clean Live Green) — Mon, 09 Nov 2009 19:12:57 +0000

I’ve never thought of adding milk right at the end – great idea! I can see how that would make for some creamy delicious eggs

By: Kim

Kim — Mon, 09 Nov 2009 17:42:16 +0000

The skillet is definitely the make or break aspect with making scrambled eggs. Nice classic recipe, the eggs look great!

By: Jessie

Jessie — Mon, 09 Nov 2009 14:26:00 +0000

excellent tips on how to make great scrambled eggs!

By: Kate

Kate — Sun, 08 Nov 2009 20:33:00 +0000

Very similar to Gordon Ramsey’s recipe for perfect scrambled eggs: http://www.youtube.com/watch?v=dU_B3QNu_Ks

By: Ashley

Ashley — Sat, 07 Nov 2009 07:27:08 +0000

I usually microwave my eggs to make scrambled eggs because this is the way my mom always did it! I should really try doing them in a frying pan like this.

By: Gina

Gina — Fri, 06 Nov 2009 22:53:18 +0000

So that’s the trick – I always end up with burnt remnants on the bottom of the skillet! Thank you for the additional tips in the comments regarding when to add the different types of cheese.

By: Rosemarie Torres

Rosemarie Torres — Fri, 06 Nov 2009 15:50:21 +0000

Scrambled eggs seem like a no-brainer… so not true!! Yours are beautiful and truly an art!!

By: SH

SH — Fri, 06 Nov 2009 13:17:57 +0000

Our perfect scrambled eggs include cottage cheese- so, so good.