How do you make scramble egg?

Answer 1

Break the desired number of eggs into a bowl and add about an ounce of milk for each egg. Beat until mixed and looking fairly smooth. (The water in the milk makes them "fluffy" when cooked - in a pinch plain water could be used, but the flavor may suffer somewhat.)

Pour into a preheated well buttered frying pan. Cook over a medium heat stirring or flipping occasionally as the eggs cook.

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Low, gentle heat is the key to successful scrambled eggs. A non-stick skillet helps, too, but a well-seasoned iron skillet is what people used before Teflon! (Some people like to make their scrambled eggs in a double boiler, but I have never had much success with that method. I think eggs need a wide, shallow surface in order to cook evenly.)

Here is how to make them using a non-stick skillet. Five eggs for 3 people is about right. Have the eggs at room temperature. Break them and beat them gently in a bowl with just a splash of water. Heat an 8" or 10" skillet on medium heat and have a wooden spoon, fork or scraper handy -- no metal in a non-stick pan. You can toss in a teaspoon of butter if you like. When it begins to foam, pour in the eggs.

The eggs will begin cooking immediately. Gently scrape the eggs towards the center of the pan. Curds will begin forming, and continue to scrape gently as curds form, until the eggs are no longer runny but still moist. Remove from the heat while the eggs are still moist; they will continue to cook for a minute or so. If you prefer drier eggs, cook a little longer.

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To make really moist and delicious scrambled eggs that will keep in a low oven for an hour or so, this old restaurant technique is a good one. Most people love these.

Before you cook the eggs, make a simple white sauce:

Melt 2 tablespoons of butter and add 2 tablespoons of flour in a small saucepan. Stir over low heat until you have a smooth paste. Add 1 1/2 cups milk slowly -- warm it first if you are not familiar with making white sauces -- and whisk gently until the sauce is thick and smooth. Whisk in some salt and ground pepper to taste if you like. Turn off the heat and cover the sauce.

Once the eggs are cooked, gently mix them with the white sauce, folding in rather than stirring. You can serve them immediately, but they will stay creamy and moist for an hour or more if put in a casserole dish in the oven, set on low heat. Don't cover the casserole or they will steam.

Answer 2

Have a plate ready, toast cooking, coffee brewing, and bacon, tomatoes and mushrooms nicely fried, if you want the works. Leave the plate under a gentle grill (broiler) to keep warm. 1. Now, for one person, use a fork to lightly beat two eggs together with a little salt and pepper until well combined but not frothy. 2. Heat a pan (preferably non-stick) to medium-low, put in a knob of butter. When the butter is foaming, pour in the eggs and stir gently, folding over, until the eggs all begin to set slightly. 3. Turn off the heat and continue folding until the eggs are set to your liking. Remember you need them creamy, and they'll keep cooking once the heat's off. Turn onto the plate and enjoy. It's that simple and the whole scrambling process takes only a couple of minutes. You might like to butter your toast and turn the scrambled eggs out on top of it. Or, as a super-quick meal for one, just turn the eggs out into a bowl and eat with a fork. Hints: Never start your pan on a high heat. Keep it on medium-low and give it five minutes to reach that temperature before adding the butter. If the heat is too high you'll end up with a messy omelette sort of thing, and will do your pan no good at all. You can add a little cream to your eggs when you beat them. You might like to keep extras simple by cooking, say, sliced mushrooms, bits of bacon and so on over a medium heat in butter, reducing to medium-low and adding extra butter before pouring the eggs over the other ingredients. You could also add some grated cheese, which will melt as your eggs cook. Also you can finish with chopped parsley or other green herbs as you serve, for added colour and flavour. Sauces such as Worcestershire, tomato, soy and so on can be added at the table. Increase the number of eggs you cook according to how many people are eating. Bon appetit!