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Going to try to make scrambled eggs at home this weekend.

Any tips? Tired of paying $20 for eggs at a brunch place. ...
animeboi
  09/12/25
You need to open the egg before scrambling it
Nothing Ever Happens
  09/12/25
what kind of opening technique should I use?
animeboi
  09/12/25
give it to your toddler
Terry Bollea Did Nothing Wrong
  09/12/25
million ways to do eggs at home just as good or better than ...
Terry Bollea Did Nothing Wrong
  09/12/25
try balut
Paralegal Jahangir
  09/12/25
do medium-high heat, not low heat scramble and salt the egg...
great sub thread, would read again
  09/12/25
https://www.tiktok.com/@chefjoseandres/video/695339296263407...
Fratty
  09/12/25
turn the heat up as high as possible to make your eggs extra...
Darnell
  09/12/25
realistically, the typical home cook isn't going to be able ...
.,.,.;.,..,..,.,:.,:,..,..,::,..,:,.,.:,..:.,:.:,
  09/12/25
This Is How You Get the Best Scrambled Eggs J. Kenji L&oacu...
great sub thread, would read again
  09/12/25
Wow this seems really complex. 😬 Maybe I should just pay ...
animeboi
  09/12/25
nah it's more fun to do it yourself, and the corn starch slu...
great sub thread, would read again
  09/12/25
Cook a ribeye the night before, leave the tallow in the cast...
Refunkulus
  09/12/25
damn that sounds incredibly good
great sub thread, would read again
  09/12/25
lowish heat, like a 3-4/10, 2 eggs, thoroughly beaten, half ...
UhOh
  09/12/25


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Date: September 12th, 2025 1:52 PM
Author: animeboi (.)

Any tips? Tired of paying $20 for eggs at a brunch place. Wish me luck.

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260510)



Reply Favorite

Date: September 12th, 2025 1:53 PM
Author: Nothing Ever Happens (🧐)

You need to open the egg before scrambling it

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260514)



Reply Favorite

Date: September 12th, 2025 1:54 PM
Author: animeboi (.)

what kind of opening technique should I use?

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260520)



Reply Favorite

Date: September 12th, 2025 1:54 PM
Author: Terry Bollea Did Nothing Wrong (TDNW)

give it to your toddler

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260526)



Reply Favorite

Date: September 12th, 2025 1:54 PM
Author: Terry Bollea Did Nothing Wrong (TDNW)

million ways to do eggs at home just as good or better than restaurants

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260521)



Reply Favorite

Date: September 12th, 2025 1:54 PM
Author: Paralegal Jahangir

try balut

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260525)



Reply Favorite

Date: September 12th, 2025 1:56 PM
Author: great sub thread, would read again (✅🍑)

do medium-high heat, not low heat

scramble and salt the eggs 20+ minutes before you cook them

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260536)



Reply Favorite

Date: September 12th, 2025 1:56 PM
Author: Fratty

https://www.tiktok.com/@chefjoseandres/video/6953392962634075398



(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260539)



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Date: September 12th, 2025 1:56 PM
Author: Darnell

turn the heat up as high as possible to make your eggs extra tasty

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260541)



Reply Favorite

Date: September 12th, 2025 1:56 PM
Author: .,.,.;.,..,..,.,:.,:,..,..,::,..,:,.,.:,..:.,:.:,


realistically, the typical home cook isn't going to be able to prepare scrambled eggs

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260543)



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Date: September 12th, 2025 2:00 PM
Author: great sub thread, would read again (✅🍑)

This Is How You Get the Best Scrambled Eggs

J. Kenji López-Alt wants perfect weekday eggs without the fuss. For that, he employs this brilliant technique.

By J. Kenji López-Alt

Published Feb. 19, 2021

Updated Feb. 22, 2021

We’ve probably all marveled at how creamy long-stirred, perfectly scrambled eggs could be, then decided that 15 minutes of constant stirring is something we’d be willing to do only for occasions that call for the velvetiest of breakfasts.

My weekday scrambled eggs need to be done in the amount of time it takes to toast a slice of bread. With that in mind, I wondered: Is it still possible to cook scrambled eggs that are as creamy and tender as you’d like, and more important, creamy and moist whether you prefer them soft, medium or even firmly scrambled?

Like many simple egg dishes, scrambled eggs are prime for some heavy-duty testing (and opinions).

First things first, some basics: Eggs are mostly water, along with a good amount of protein and fat. As eggs are scrambled over heat, their proteins — mainly ovalbumin and ovotransferrin — begin to denature and become entangled, forming a spongy matrix that traps moisture. The hotter these proteins get and the longer they’re cooked, the tighter the matrix becomes, until eventually moisture begins to squeeze out, like a sponge being wrung. So, it seems, the key to keeping eggs tender and moist is managing the degree to which those proteins constrict.

A pan’s initial temperature can have a profound effect on an egg’s final texture. A hot pan will lead to the rapid creation of steam within the egg mixture, adding fluffiness and giving it a soufflé-like quality, while eggs started in a cold pan will remain dense and creamy as they cook. I like my eggs somewhere in the middle: mostly creamy with a few lighter, fluffier curds interspersed. However, without an infrared thermometer, gauging a pan’s temperature is difficult.

A workaround I’ve discovered is to preheat the pan over medium-high with a bit of water in it, swirling as the water evaporates. This water will draw energy from the pan’s surface until it completely evaporates, at which point I know the pan’s surface is just above 212 degrees Fahrenheit, water’s boiling point and an ideal temperature for scrambled eggs.

What about salt? Some chefs insist that you not salt your eggs until they are nearly finished cooking, while others recommend salting as you beat them. Salt can break down some egg proteins. (Try beating eggs with salt and letting them sit for 10 to 15 minutes. They will become drastically thinner and darker as a result of this breakdown.) In testing, I’ve found that this breakdown is advantageous: Eggs that are salted before cooking will, in fact, retain moisture better and stay more tender than unsalted eggs. Salting the eggs and letting them sit while you get the coffee going is good, but even salting immediately before cooking can help.

Fat, which is found in egg yolks, can also aid in tenderness. Fat molecules can act sort of like bouncers who physically separate proteins that really want to get into a tangle. In my days as a breakfast cook at No. 9 Park in Boston, Jason Bond, who was the chef de cuisine at the time, would have me add a dozen extra egg yolks for every two dozen eggs I scrambled, resulting in deeply orange, incredibly rich eggs. (At home, I don’t go through the trouble as I rarely have use for spare egg whites.)

Heavy cream or even crème fraîche can serve a similar function, but I prefer using butter. At his Brookline, Mass., sandwich shop, Cutty’s, my friend Charles Kelsey blends raw eggs with butter in a high-powered blender before scrambling them and tucking them into egg sandwiches. His technique is adapted from the chef Daniel Boulud, who, in a 2008 interview with Francis Lam, suggested incorporating small cubes of butter into the eggs when making a French-style omelet. On a recent phone call, Mr. Boulud told me that he learned the technique as a young cook in Lyon, France, and that it’s commonly used in restaurant settings, where butter can be added to manage the temperature of the eggs as they start to set.

The technique works brilliantly for scrambled eggs. As the mixture heats up, most of it will start forming curds as usual, but the eggs right around those cubes of butter are kept cooler, causing them to set more slowly. (At first, it may even appear that the butter won’t melt before the eggs are done, but confidence is key!) As the butter eventually melts, it mixes with that softer egg forming a rich, buttery sauce that mingles with and coats the firmer curds.

Still, even with all these techniques, there’s always the danger of accidentally overcooking the eggs, over-tightening the curds, and forcing out moisture, and this can happen in a matter of seconds. Is there a way to mitigate this?

Kristen Miglore of Food52’s Genius Recipes pointed me toward a 2015 recipe, “Magic 15-Second Creamy Scrambled Eggs” from Mandy Lee’s food blog, Lady & Pups. On a Zoom call from Taiwan, Ms. Lee explained she’d arrived at the process by accident, while trying to get her sick puppy to eat something. She’d resorted to a mixture of eggs, water and cornstarch. As she cooked the mixture, she noted how creamy it stayed, even as the eggs set. From there, she experimented and found that a touch of cornstarch slurry added to her own scrambled eggs kept them creamy and tender, even when cooked rapidly over high heat. (These days, she recommends using potato or tapioca starch, which activate at a lower temperature and produce marginally creamier results than cornstarch.)

The technique is truly brilliant, and the starchy slurry serves a dual purpose. Like fat, the starch can physically impede the linking of proteins. At the same time, starch granules swell when heated with moisture, binding that moisture and preventing it from escaping. You can leave these eggs on the stovetop for an extra 30 seconds, and they still won’t turn tough or dry the way scrambled eggs typically do.

Starch and eggs are not uncommon dish mates in China. The Malaysian-Australian chef Adam Liaw recommends thickening juicy tomatoes with a starchy slurry before incorporating lightly scrambled eggs in classic Chinese stir-fried eggs with tomato, giving the dish a comforting, silky texture. And, in testing egg drop soup, I’ve found that adding a cornstarch slurry to eggs before beating them and drizzling them into the hot broth will help keep the flowering curds more moist and tender as they set.

I reached out to my friends Steph Li and Chris Thomas of the YouTube channel Chinese Cooking Demystified, who use a similar technique in their recipe for Cantonese scrambled eggs (based on a dish called “Whampoa Eggs” famous in Guangzhou but relatively unknown in the West). They explained that starch is commonly added to traditional egg foo young recipes to keep the deep-fried omelets tender.

While this combination of starch and egg may be common in various Chinese preparations, it takes on new life when combined with Mr. Boulud’s cold cubed butter and my own modest evaporation method of gauging proper pan temperature. Lengthy stirring may be reserved for the weekends, but now even my weekday morning eggs can be as velvety and tender as I’d like.

https://archive.is/EVX8Z#selection-6787.0-7133.360

Extra-Creamy Scrambled Eggs

By J. Kenji López-Alt

Updated May 16, 2025

Extra-Creamy Scrambled Eggs

Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Featured in: This Is How You Get the Best Scrambled Eggs

INGREDIENTS

Yield:

2 servings

2teaspoons potato starch, tapioca starch or cornstarch

4tablespoons cold unsalted butter, cut into ¼-inch cubes

4eggs (see Tip)

Pinch of kosher salt

Step 1

In a medium bowl, whisk together starch with 1½ tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)

Step 2

Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.

Step 3

Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you’d like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

TIP

If cooking fewer eggs or more, adjust pan size accordingly, and note that cooking time in Step 3 can vary significantly, needing as little as 15 to 30 seconds for 2 eggs, or as long as 3 to 4 minutes for 8 eggs.

https://archive.is/FcEyt#selection-1789.0-2463.211

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260562)



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Date: September 12th, 2025 2:02 PM
Author: animeboi (.)

Wow this seems really complex. 😬 Maybe I should just pay $20 for someone to do it.

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260572)



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Date: September 12th, 2025 2:05 PM
Author: great sub thread, would read again (✅🍑)

nah it's more fun to do it yourself, and the corn starch slurry is an optional gimmick anyway, just use a medium-hot pan and scramble & salt the eggs like 15 minutes before making it and you'll have some pretty great eggs

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260587)



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Date: September 12th, 2025 2:04 PM
Author: Refunkulus (I Always Post Always TP)

Cook a ribeye the night before, leave the tallow in the cast iron pan.

Crack 3-4 eggs and whisk them together with a tiny bit of cream/milk or a pinch of salt or just on their own

Turn the pan on and heat it to medium low or low, let the tallow remelt, pour the eggs in.

Gradually move them around with a wood spoon/knife/spatula

I add some cheese and thyme and a little pepper at this step.

I cut the heat right before I think they’re “done” to allow it to naturally disappate and finish cooking.

That’s it.

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260582)



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Date: September 12th, 2025 2:05 PM
Author: great sub thread, would read again (✅🍑)

damn that sounds incredibly good

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260590)



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Date: September 12th, 2025 2:06 PM
Author: UhOh

lowish heat, like a 3-4/10, 2 eggs, thoroughly beaten, half a tablespoon of butter melted in the pan, add the eggs, swirl to coat the pan evenly, don't touch them until you can see the bottom has set, then stir all the set eggs to the side and swirl the pan around until the liquid coats it again, repeat until no more runny liquid, probably just one more time but maybe two depending on size of pan, remove from heat, salt and pepper.

(http://www.autoadmit.com/thread.php?thread_id=5773270&forum_id=2:#49260597)