Scrambled egg issue!

[PouleChick]

I have a scrambled egg issue that I thought perhaps you guys may be able to help with! Don't get me wrong I like scrambled eggs but I haven't made them for years - for 2 reasons - firstly 2 eggs per person always seems to give a tiny amount of scrambled eggs (and I love my food ) but now I have my own I can add some extras to the bowl so that issue is now sorted . Issue number 2 is the cleaning - how on earth are you supposed to cook the damn things without then having 1/2 hour clean time?????? Seriously in the last few weeks I've tryed about 4 different vessels from a teflon (I know I know!) fry pan to different saucepans to a bowl in the microwave all of them have just been a horrid mess to clean up - forget the dishwasher and even by hand after soaking all day they are still a nightmare. What is it - why do they have this unique ability to turn to yellow concrete???

I like scrambled eggs but I hate scrubbing for ages. If hubby asks for them again I'm going to have to decline and offer him a selection of omelette, fried, googy eggs, poached etc - anything but scrambled unless someone can please help with a brilliant way to get around this .........................please? And the egg I dropped this morning that is sat there ready to scramble for the chooks ........ i'm wondering if they'll eat an omelette?

 

[PirateGirl]

Try turning the temperature lower and put a little vegetable oil in the pan.

 

[Quik1th]

A big dollop of butter in the pan before adding the eggs.

 

[sylviethecochin]

Preheat the pan; use a lot of grease (especially if you've already taken off the protective coating in previous attempts.) Preheating the pan should cook the eggs as they land on it, to some extent. This prevents them from sticking to the pan as much. Then, carefully, use the spatula (some people call it a lifter) to pull/roll the eggs. You do not want to touch the bottom of the pan with the utensil if it can be avoided.

Of you can just scramble everything, put a lot of grease in a cast iron pan, and add eggs. Bake. If the seasoning on the pan is still good, it's probably going to come out pretty well.

EDT: Scrambled eggs are one of the few things I can actually make. My mother did not appreciate it when people burnt her good pans, so I learned some tips.

 

[PouleChick]

Try turning the temperature lower and put a little vegetable oil in the pan.

Hmm maybe I've been doing it too hot, will try cooler.

A big dollop of butter in the pan before adding the eggs.

Yep tried that one

Then, carefully, use the spatula (some people call it a lifter) to pull/roll the eggs. You do not want to touch the bottom of the pan with the utensil if it can be avoided.

Ahhhhh see maybe it is my technique! I've been touching the bottom to try to make sure it doesn't still but it seems to make it worse - and jut been kind of stirring - maybe I'll give it another go and try the pull / roll method. I think I'll try right now with the dropped egg for the chickens (they dont' mind a little dirt I'm sure!).

 

[oregonkat]

Put the pan back on the stove with enough water to cover whatever is stuck on the pan. Heat until the water is bubbling around the edges, take your spatula and scrape the bottom, the egg will just lift off. The remainder is easy to scrub away!!

 

[PirateGirl]

No stirring. You just let it cook until the eggs are cooked about halfway through or so before you touch them/turn them at all.

 

[featherhead007]

Yes, it seems you have issues!.. kidding, I use olive oil in a cast iron "seasoned pan" works for me!

 

[PouleChick]

Put the pan back on the stove with enough water to cover whatever is stuck on the pan. Heat until the water is bubbling around the edges, take your spatula and scrape the bottom, the egg will just lift off. The remainder is easy to scrub away!!

That is a good idea - I have done that for burnt on rice and it worked well (I am actually a good cook - honest )

No stirring. You just let it cook until the eggs are cooked about halfway through or so before you touch them/turn them at all.

OK I'm clearly doing it totally wrong and stirring waaaaaay too much!

Yes, it seems you have issues!.. kidding, I use olive oil in a cast iron "seasoned pan" works for me!

I dont' have a normal cast iron pan - only a couple of grill ones but I think I need to invest in one!

 

[PirateGirl]

Yeah, no stirring, just flip, and then when they are cooked quite a bit on the other side, break apart the big chunks and flip again You got this! I bet you can even find a youtube video!