anyone know how to make scrambled eggs as my attempts at making them always end in disaster:( :( :( :(

dab of butter...dab of milk...couple of eggs....and then mess with their minds :loopy: . just jiggle those mo-fo's til they look delicious....fantastic...

Also try a good helping of salt n pepper.

And keep stirring all the way through.

Crickey! I never know there was so much too it (http://www.mrbreakfast.com/article.asp?articleid=17)

Nomme (wanders off to read 80 ways to enjoy toast (http://www.mrbreakfast.com/article.asp?articleid=20) )

Originally posted by nomme
Crickey! I never know there was so much too it (http://www.mrbreakfast.com/article.asp?articleid=17)

Nomme (wanders off to read 80 ways to enjoy toast (http://www.mrbreakfast.com/article.asp?articleid=20) )
ooooh seein that slice of toast dripping with butter has made me feel inspired to get the bread out of the fridge:clap: :clap: :clap:

4 eggs, into a pyrex jug, 1/2 pint of milk, whisk, whisk, whisk.

Big frying pan ( a wok is nearly as good), plenty of olive oil

Warm it up to a medium heat, tip the oil round the pan so its all covered

A final whisk

Pour it in

Keep it moving with a wooden spatula until its how you like it!

I normally add black pepper in when before I've finished.

Perfecto!

- 4 eggs
- splash of milk
- salt and pepper, a dash of tabasco if you're feeling up to it!

- whisk everything together
- melt a large knob of butter in a (preferably) non-stick saucepan
- pour in your eggs and keep 'em moving with a wooden spatula or spoon. In particular, make sure you keep scraping off any that are stuck to the bottom and sides of the pan
- when the eggs really start to come together (only takes about a minute) but before they are completely cooked, TAKE THEM OFF THE HEAT! This'll stop them overcooking and going rubbery. Then just leave them in the pan to finish while you get your plates etc. ready

Serve on toast with a couple of sausages and far too much tomato ketchup. Breakfast of champions!

Or if you are really lazy like me:

2 eggs in a pyrex measuring jug, craploads of butter, whisk till really frothy, whack in microwave for a minute, chop up the resulting eggy sponge, back in microwave for a minute. Then serve

Oh man.....:gag: :D

This is great! :D

Now... can anyone help me get my omelette's right? They always break up.

I always flip omlettes like a pancake. You have to be careful though.

Scrambled eggs are easiest and imo best done in the microwave.

Sidla's perfect scrambled egg recipe:
Serves 1
1 egg
4 tea sp. olive oil
4 table sp. milk
Salt and pepper to season

Insert egg, olive oil and milk into a microwaveable jug or bowl. Whisk briskly with a fork until all yolk has dispersed. Add salt and pepper, to taste. Insert egg mixture into the microwave on medium setting (~400W). Microwave for a minute, the whisk the mixture again. Stir the mixture again after another 30 seconds (by this time the mixture will be setting around the edges of the bowl). After another minute it should be ready. Stir the mixture until desired crumblyness is obtained.

Serve on toast with lashings of brown sauce.

Originally posted by Sidla
I always flip omlettes like a pancake. You have to be careful though.

Scrambled eggs are easiest and imo best done in the microwave.

Sidla's perfect scrambled egg recipe:
Serves 1
1 egg
4 tea sp. olive oil
4 table sp. milk
Salt and pepper to season

Insert egg, olive oil and milk into a microwaveable jug or bowl. Whisk briskly with a fork until all yolk has dispersed. Add salt and pepper, to taste. Insert egg mixture into the microwave on medium setting (~400W). Microwave for a minute, the whisk the mixture again. Stir the mixture again after another 30 seconds (by this time the mixture will be setting around the edges of the bowl). After another minute it should be ready. Stir the mixture

until desired crumblyness is obtained.

Serve on toast with lashings of brown sauce.

thats got to be the best suggestion so far :clap: :clap: :clap:

I can manage omelettes easily enough, but is it possible to make scrambled eggs without them sticking to the bottom of the pan? I'm getting fed up of having to chuck all my pans in the bin! :help:

Originally posted by Tony
This is great! :D

Now... can anyone help me get my omelette's right? They always break up.

Here's my favourite English breakfast omlette -

First fry some streaky bacon, mushrooms and a small tomato until the bacon is crisp, drain on kitchen paper and cut the bacon into smallish pieces.

Whisk two large eggs in a jug and add about a table-spoonful of water then whisk again, [a tip from a professinal chef that...don't use milk in omlettes], adding salt and pepper to taste.

Melt a good size piece of butter in a non-stick omlette pan and swirl around so all the surface is coated in a film of butter. The pan should be hot but not so hot as to burn the butter. Give the eggs a final whisk and pour into the hot omlette pan and cook until the eggs are starting to set around the edges. Add the bacon and mushrooms etc and cook a litte more to allow these to set into the eggs.

This where I chicken out, - and instead of trying to flip the omlette I shove it under a hot grill to complete the cooking. At this stage I usually sprinkle some grated parmesan or other exotic cheese (of the kind you can buy in tubs) over the omlette, to give it a tasty browning.

add a couple dashes of baking powder, makes them fluffier.