The super-basic questions thread for non-cooks

Salt & pepper are an absolute must-have.

Good options:
A bit of sharp cheddar.

Minced chives.

Fresh thyme and scrambled eggs play together very well.

If you're not vegetarian and have it on hand, mince up a bit of smoked salmon or gravlax into the egg before scrambling.

My choice - lots of butter, cook slowly, don't overcook - my preference is for these soft, barely set curds rather than the polystyrene blocks. Salt and pepper. Also, fresh eggs.

Here is how I make basic "weekend" scrambled eggs (because they are really rich):

Add to a bowl: two eggs, salt, pepper, grated sharp cheddar cheese, and maybe a tablespoon one of the following dairy products: cream, milk, sour cream, plain yogurt.
Whip them up real good.
Meanwhile, melt some butter in a pan over low heat.
When the butter is melted, add the eggs. Let them sit a minute before you start messing with them, and then stir them gently over low heat. Right about the time you think they are almost done but could use another minute, turn the pan off.

barely-cooked >>> undercooked >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> overcooked

^yes, good point - they carry on cooking after you turn the heat off. xpost.

xp Those are basic. I also like to add onions, mushrooms, and diced ham or Canadian bacon. I dice all that stuff small, and saute thoroughly before adding more butter and the eggs. Otherwise the mushrooms will be too wet, plus I hate hate hate underdone vegetables in scrambled eggs.

Ste, what is your scrambled eggs method?

great. although i despise cheese to the point of wretching even at the smell, but i'll try the other suggestions.

I knew about the turning the heat off before they are cooked thing.

I put salt and pepper in, maybe i'm not putting enough in. also never tried butter instead of olive oil so i'll give that a go.

xp. yeah i use olive oil. a pinch of salt and pepper, a few eggs, some milk.

(straight from the "how to cook everything" book btw)

Personally I don't use milk.

I really think butter is key. Dairy and eggs are such a nice combo.

The milk/dairy mixed in is supposed to help with something... molecular... and make them more tender? I can't remember but I read or saw it somewhere and have accepted it as gospel every since. Also my mom always added milk to scrambled eggs.

I really want some scrambled eggs now.

I usually don't use milk; the fat is either butter or bacon fat, if I've fried some bacon to go with the meal the eggs are part of.

Julia Child taught me to ALWAYS paper-towel dry mushrooms before cooking - better sear or something (xpost to j's "...so they aren't wet" comment.

My method is similar to what I'm seeing here but I use water - heard it makes the eggs fluffier, so to speak.

This random website says to use water, not milk: http://www.i-hate-cooking-recipes.com/why-put-milk-in-eggs-for-omelets.html

xp!

Even if you towel dry mushrooms, they still release a ton of water when you cook them.

Frying mushrooms is so much fun...it's like a whole cooking class in microcosm.

a pinch of salt and pepper

^^this is your problem right here^^

a pinch of salt is right but you need a really good dose of freshly ground black pepper

I've heard the same thing about dairy doing...something...but I never bother, mostly cause I never have any dairy in the house other than yogurt, which just seems kind of odd in scrambled eggs but might actually be good.

Butter is essential, and they don't seem quite right without it. Also I love the eggs at the hippies with chickens in their yard and 4H kids sell through the co-op. And tons of fresh ground black pepper at the end.

my gf has taught me that the main mistake people make in their cooking is not adding way more spice than you think you need. especially a shitload of granulated garlic powder.

I never use butter in my scrambled eggs -- I prefer to add flavor with spinach, onions, hot sauce, avocado (and s/p obvs)

you can make really yummy fried eggs with sesame oil btw

this is how i do it up usually
http://farm4.staticflickr.com/3440/4562680849_9662bd4ea4_o.jpg

RIP that fern

Even if you towel dry mushrooms, they still release a ton of water when you cook them.

this is true. Mushroom lovers should look up Julia Child's recipe in which they sweat out then re-gain all waters/oils and result in divine deliciousness.

ste i would say also you could probably do w/ a lil bit more than just a pinch of salt (but then i always say that abt salt)

salt, pepper, butter. a dash of milk if you want.

and if you can find farm-fresh eggs, they're worth it.

ste i would say also you could probably do w/ a lil bit more than just a pinch of salt

^^^ I agree w/this. The 3 foods whose flavors really bloom with generous salting are eggs, potatoes and corn, imo.

otm

i find that it's really easy to over-salt eggs. hard to over-pepper, though.

when my parents scramble eggs for used in fried rice they oversalt the eggs but don't really salt the rice, I find it's a great balance

(and i love salty food)