Everyone has their own way of making them, ingredients they like to add, etc.
My 'classic' scramble is fresh eggs, just a little full-fat milk, butter, sea-salt and cracked black pepper, whisked and cooked to a very light fluffy consistency.
For variety I've been known to add all kinds of things to the mix, including chopped chillis, slivers of smoked salmon, wholegrain mustard, fresh rosemary...
How do you like yours, and what do you like to add (if anything?)  |
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By (user no longer on site)
over a year ago
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"Everyone has their own way of making them, ingredients they like to add, etc.
My 'classic' scramble is fresh eggs, just a little full-fat milk, butter, sea-salt and cracked black pepper, whisked and cooked to a very light fluffy consistency.
For variety I've been known to add all kinds of things to the mix, including chopped chillis, slivers of smoked salmon, wholegrain mustard, fresh rosemary...
How do you like yours, and what do you like to add (if anything?) "
I love them soft and fluffy. I love adding chives, served on sour dough bread, just heaven  |
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By (user no longer on site)
over a year ago
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"Everyone has their own way of making them, ingredients they like to add, etc.
My 'classic' scramble is fresh eggs, just a little full-fat milk, butter, sea-salt and cracked black pepper, whisked and cooked to a very light fluffy consistency.
For variety I've been known to add all kinds of things to the mix, including chopped chillis, slivers of smoked salmon, wholegrain mustard, fresh rosemary...
How do you like yours, and what do you like to add (if anything?) "
I like mine like your 1st description, with some chillies and then served on lightly tostead bread with passtta spread on it. Do you deliver? |
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"I love them soft and fluffy. I love adding chives, served on sour dough bread, just heaven "
Superb combination! Have you tried substituting sour cream for some of the milk when you're adding chives? Delicious  |
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By (user no longer on site)
over a year ago
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I like mine as you described with smoked salmon on wholegrain toast with lashings of real butter and a dash of Tabasco sauce.
How I'm going to be having them is with no additions and served with a grilled tomato. No toast. No butter. Oh how I love trying to lose weight   |
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"Plain eggs (no butter or milk), with feta or halloumi, and two big handfuls of fresh spinach, seasoned to finish."
Feta or halloumi are perfect for this, as is whole fresh mozzarella, as they're a naturally 'wet' cheese. Spinach is the perfect accompaniment |
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By (user no longer on site)
over a year ago
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"I love them soft and fluffy. I love adding chives, served on sour dough bread, just heaven
Superb combination! Have you tried substituting sour cream for some of the milk when you're adding chives? Delicious "
Oooh. No I've not but that sounds gorgeous! |
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By (user no longer on site)
over a year ago
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"Plain eggs (no butter or milk), with feta or halloumi, and two big handfuls of fresh spinach, seasoned to finish.
Feta or halloumi are perfect for this, as is whole fresh mozzarella, as they're a naturally 'wet' cheese. Spinach is the perfect accompaniment "
Spinach and ricotta is gorgeous. Spread on toast then the egg popped on top.... Damn I'm so hungry!! |
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"I like scrambled eggs but I can't make them the way I like them!
Why not?
"
I like them all silky and creamy bit I can never cook them that way.
Also, when I cook them I gag at the thought of eating them.
I'm weird. |
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"Everyone has their own way of making them, ingredients they like to add, etc.
My 'classic' scramble is fresh eggs, just a little full-fat milk, butter, sea-salt and cracked black pepper, whisked and cooked to a very light fluffy consistency.
For variety I've been known to add all kinds of things to the mix, including chopped chillis, slivers of smoked salmon, wholegrain mustard, fresh rosemary...
How do you like yours, and what do you like to add (if anything?)
I like mine like your 1st description, with some chillies and then served on lightly tostead bread with passtta spread on it. Do you deliver? "
I've been known to travel pretty far afield... But I think the eggs might be fairly cold by the time I got to you |
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"I like mine as you described with smoked salmon on wholegrain toast with lashings of real butter and a dash of Tabasco sauce.
How I'm going to be having them is with no additions and served with a grilled tomato. No toast. No butter. Oh how I love trying to lose weight "
Try using coconut oil instead of butter... Sounds odd I know, but it works!! |
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By (user no longer on site)
over a year ago
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"I like scrambled eggs but I can't make them the way I like them!
Why not?
I like them all silky and creamy bit I can never cook them that way.
Also, when I cook them I gag at the thought of eating them.
I'm weird. "
I have to agree that is weird... but it does mean that someone else has to cook them for you! That's the best sort of scrambled eggs |
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"Plain eggs (no butter or milk), with feta or halloumi, and two big handfuls of fresh spinach, seasoned to finish.
Feta or halloumi are perfect for this, as is whole fresh mozzarella, as they're a naturally 'wet' cheese. Spinach is the perfect accompaniment
Spinach and ricotta is gorgeous. Spread on toast then the egg popped on top.... Damn I'm so hungry!! "
Think we need a Forum brunch |
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By *eaqueenWoman
over a year ago
Heathrow |
"Everyone has their own way of making them, ingredients they like to add, etc.
My 'classic' scramble is fresh eggs, just a little full-fat milk, butter, sea-salt and cracked black pepper, whisked and cooked to a very light fluffy consistency.
For variety I've been known to add all kinds of things to the mix, including chopped chillis, slivers of smoked salmon, wholegrain mustard, fresh rosemary...
How do you like yours, and what do you like to add (if anything?) "
On toasted ciabatta and smoked salmon  |
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By (user no longer on site)
over a year ago
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I like mine whisked with a little semi skimmed milk, lots of butter in the pan, and I fold them rather than 'scramble' them whilst cooking. I add sea salt as they're cooking, take them off the heat before they're fully cooked and let them finish off using residual heat.
Perfect for me |
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By *abs..Woman
over a year ago
.. |
"I like mine whisked with a little semi skimmed milk, lots of butter in the pan, and I fold them rather than 'scramble' them whilst cooking. I add sea salt as they're cooking, take them off the heat before they're fully cooked and let them finish off using residual heat.
Perfect for me "
Perfect! That’s how I like mine |
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