Scrambled egg issue!

[PouleChick]

Milk or no milk?????

 

[PirateGirl]

Milk makes them fluffier. If you use milk, then whisk the eggs and milk together in a bowl with a fork BEFORE putting it all in the pan.

 

[PouleChick]

Milk makes them fluffier. If you use milk, then whisk the eggs and milk together in a bowl with a fork BEFORE putting it all in the pan.

That is what I've been doing - so that bit is OK then - I'm thinking it is all technique - I'll go cook the chickens egg (with a little grass in there ) and report back!

 

[PouleChick]

Eggs were not good (but I did wander off in the middle of cooking so they may have been on too long ), kind of a bit rubbery and pancake like! On the upside my pan was clean and the chooks just adored them!!!

I shall try again another day and not wander off

 

[PirateGirl]

Well you solved your sticking to the pan issue! I think rubbery means overcooked. I could be wrong though.

 

[PouleChick]

Well you solved your sticking to the pan issue! I think rubbery means overcooked. I could be wrong though.

I think you are right - the girls didn't care though!

 

[PirateGirl]

Oh, and with microwave eggs, I think it's all in the container, nothing more, nothing less. I had one bowl I used for them and they stuck like glue. I thought that's just how it was to be (I'm not a big fan of microwave eggs, but if I have a broken one I microwave it for the girls, shell and all), until one day I tried a different bowl and the egg slid right out like magic!

 

[rosemarythyme]

Well contrary to the advice on here I stir regularly when I scramble, as I want the resulting dish to have creamy, smaller curds. It's not a French style scramble but I was inspired by that technique. I cook over low heat, preheated pan, a little oil or butter. And a good pan goes a long way. My current egg pan is pretty much only for eggs. Clean up is a breeze, the residue slides right out of it. If the eggs start sticking I'll get a new pan.

Going by the photo and "rubbery" description yes you overcooked it. You actually want to pull the pan off heat while the eggs are still moist and creamy looking, but not runny. By the time you sit down to eat it the residual heat will finish the cooking process. If you cook to the point where it looks done, it'll be rubbery and dried out by the time you sit down and eat.