How do I make the perfect scrambled eggs?

>heat pan to low, grease with butter/spray
>crack two eggs in bowl, add splash of milk, tsp of salt and pepper
>scramble like a psychopath until frothy
>pour into pan, cover to steam
>wait until top is set (~4-5 min)
>scramble again in pan to break up into smaller chunks
>cover to steam again (~3-4 min)
>plate
if done correctly, eggs will be fully cooked but with a bit of wetness left. this is the patrician's choice of scrambling eggs and cannot be argued against.

pan nice and hot
butter nice and butter
butter on pan
pan nice and hot
butter nice and hot on pan
nice
mmm
egg nice and cracked
scramble
off and on, off and on
mmm
nice
and there you have it, my precise guide to a beef wellington, nice.

>Slap some bacon in a pan
>Render the fat on low heat out of the bacon
>Remove the bacon and most of the residue, leave the fat
>Crack some eggs in a bowl
>Whisk like a retard until color is slightly lighter
>Pour it in
>Slowly agitate it so evenly coagulates
>Remove when to your liking

>Meanwhile warm up some beans and put some bread in the toaster.

...

A bit more olive oil/butter/bacon grease/ than you think you need + low heat and turn off right before you think they're finished.

Stir the fuck out of them on slightly above high heat and just wait till they are of consistency you like, but they really shouldn't be too hard. It will take a while but if you have the time it's worth it.

Oh and what I meant by that was you should be stirring the entire time.

Nice.

Just whitewine and springonions, mix it until its like foam and fry it up, as omlette or scrambled eggs

>seasoning while mixing
:/

Use electric beaters to get the eggs the airiest

seems like your pan wasn't hot enough, if you did remember to add some oil that is

...

This. Only this.

Thats a lot of butter. I usually make eggs 4 at a time. You're saying i need to melt half a stick of butter for that? Seriously?

welcome to the world of restaurant cookery

I mean one time i used a bit too much butter, maybe 1 1/2 tbsp, and the eggs tasted all gross and buttery. 4tbsp would totaly ruin it. Unless there's some weird way to do it that doesn't make it suck.

>all gross and buttery

you are no longer welcome in the world of restaurant cookery.

youtube.com/watch?v=W3gUdsRviaE&feature=youtu.be&t=349

>Mix up however many eggs
>Add a bit of sour cream
>Add a bit of dried chives(fresh if you are a millionaire)
>butter the pan
>Med heat
>pour egg mixture in pan when butter starts to bubble
>Fold eggs
>Add salt
>Keep folding until its not runny
>Scoop onto plate
>Garnish with shredded cheese(optional)
>Enjoy(optional)

>no butter
You go straight to hell

first you'd have to find perfect eggs
impossible, eh

how i like em
>beat as many eggs as you want with just a bit of salt and pepper.
>heat up some sort of oil in a pan. I prefer olive oil.
>pour eggs in pan. break up occasionally with spoon/that flipper thing. OPTIONAL: add onion powder, garlic powder, cayenne pepper, a bit of chili powder and some more pepper
>cook until eggs are done. put on a plate. goes good with sour cream, hot sauce or both.

Crack 4 eggs
Parmesan + Mexican cheese
Add pepper and salt
Dash of milk and butter
Cook in bacon grease
Add bacon crunches
Throw on plate
Splurt ketchup

Wala

5 6 and 7 are a disgrace.

This if you want them American diner style, which is my favorite.
>bring eggs to room temperature before you introduce them to the pan (this is very important)
>pan on med-low heat, just hot enough that a droplet of water dances around the pan but doesn't boil off instantly
>crack your eggs into a bowl, no need to whisk or stir them
>melt enough butter in the pan that it's nice and coated (I just rub the stick of butter all over the pan until it's enough
>eggs into the pan
>break the yolks and stir them around a bit
>then let them set a bit (should take about 15-30 seconds)
>if at any point they start setting way too fast, lift the pan off the heat for a bit
>drag your spatula, moving the set eggs and tilting the pan so that the liquid eggs fill in the spaces
>keep doing this until your eggs are almost done
>picrel is what they should look like during the cooking process
>remember if they're done in the pan, they'll be overdone on your plate, because the residual heat continues to cook them

I hate soggy eggs and I prefer my eggs to be a little bit "rubbery" if you know what I mean

>crack the eggs in a small bowl, 3 or 2 eggs is enough for 2 people.
>beat them, add a little bit of milk
>bring out the pan on the oven, throw a little bit of butter and wait for it to melt all over the pan
>once done beating the eggs, pour it into the pan
>take a spatula and swish it around a little bit
>eggs become solid and no longer soggy or runny
>put it on a plate and pour tons of syrup all over it
That is how you make the perfect eggs

>add a little bit of milk
Opinion discarded.

They absolutely do not need milk. Just put more butter in the pan if you want them fluffier.

I need fucking milk

>spurt ketchup
You were so close to giving good advice user

So have a glass of it with your eggs.

They don't belong in the eggs.

If you cant make scrambled eggs then just stick to McChickens you faggot.

>Place eggs with knob of butter in frying pan
>Place pan on heat (medium-low)
>Stir throughout cooking
>Cook how you like
>Season
>(Gordon Ramsay Voice) - Scrambled Eggs - DONE

Mmmm, nice *constricts fingers and waves hands*

better proteins than what you eat, murderer

You don't crack it in the pan. You crack the eggs in a bowl and whisk them for added volume because scrambled eggs are sad and puny otherwise.

youtube.com/watch?v=s9r-CxnCXkg

Okay I was with you till beans
Cooking eggs in bacon grease is top-tier

Fuck me, that's a hell of an egg dish.
>what do you want with your scrambled eggs?
>FOUR MORE KINDS OF EGG

my apologies for that. i'm high as fuck, up in the stratosphere. my real advice is dont bash it till youve tried it.

I miss eating scrambled eggs, so delicious. But that method of cooking eggs destroys the nutritional value of the yolk. So I have to settle for sunny side up or soft boiled.

You people are 35 dildos of worthlessness.

You're all essentially, worthless.

youtube.com/watch?v=PUP7U5vTMM0

Stir with a fork