I usually whisk (with a fork) 6 eggs, a little milk or cream and a pinch of salt. Medium hot pan, let them set up a little, then push them around. I can never seem to find that perfect moment when they're just past runny, but not shrinking and dried out. My home-cooked eggs always taste blah to me compared to eating them out.

How do you make your scrambled eggs?

Sue

Try just adding some fresh herbs and a bit of shredded Parmesan.

I like to pep up my eggs w/ a little Tabasco in the eggs or Pace on the eggs.

Also, you need to get the eggs out of the pan just before they're cooked to the point that you like them. The heat left in the eggs will finish cooking them.

Also, find a source for home-grown farm eggs. Like others have said, fresh farm eggs just taste better.

That's my method. People have different ideas of the perfect scrambled eggs. I hate them overcooked and rubbery, but I also don't like the custardy double-boiler kind that many cookbooks say are the ideal.

I almost always eat scrambled eggs because I can't manage to finesse an omlette. Cooking slowly and not overcooking is extremely important. I second Linda's cream cheese recommendation. I make a kind of eggs called "Dream eggs" which I got the idea from a restaurant and they are scrambled eggs made with cream cheese. Well, in my case Neufatchel since I don't buy cream cheese.

My last tip is to get some "Mural of Flavor" seasoning from Penzeys!! It is fabulous on eggs and I get raves on my eggs when I use it. Just a dash. It's basically a salt free seasoning that includes shallots, chives and other herbal seasonings. Yes, you could use these herbs and seasonings fresh, but that doesn't come together very often at my house. Mural of Flavor is not a strong blend, it's great for lots of uses, kind of like Morton's "Nature's Seasonings" which I also like.

I also like eggs with a bit of lemon pepper, salt and diced up seasoned home grown tomatoes (add as a garnish over eggs).

I find that using a heat-proof rubber spatula works better than metal. Try to think of yourself gently moving the eggs around, easing them over...as though you don't want to break them or cut them. Treat them like egg whites you've beaten to soft peaks and need to fold into a batter without losing all the air bubbles.

I add a bit of pepper (which I grind to a powder) but no salt. Salt can be added at table to taste.
The eggs should be removed from the pan at the point just before they are done as well as you like and turned onto a warm plate. I like them as you do, Sue, cooked all the way through but not dried out. No gooey stuff for me.

I'll eat a raw egg, used as a dipping sauce for Sukiyaki, and MUST have the yolk of my fried egg liquid enough to drip off my toast, but gooey scrambled eggs disgust me. Go figure.

Ditto on what other people said about good quality eggs. I buy them in the grocery store when I must but when I can get them from a friend who keeps chickens, the difference in flavor is amazing.

Going forward I will use the free-range eggs, cream cheese, and Mural of Flavor (which I have on hand).

Don't let this secret out because Clive would flip but I add a dash or two of Tabasco, zips them up just that little bit.

: )
lyra

Elery, however, likes scrambled eggs. Like Lpinkmountain, he loves the mural of flavor. Of course, he also douses his liberally with Sriracha, so I don't know if he could tell whether the eggs were fresh or not.

I don't use milk or water, I just scramble the eggs and put them in the pan, salt and pepper to taste. I like the flavor of eggs with nothing else, although I'm not adverse to a fresh tomato omelette about August, when my girls are laying heavily and the tomatoes are ripe from the garden.

In spite of that, my girls aren't laying many eggs right now so I broke down and bought a dozen from the store. I had eggs and potatoes last night and they tasted like potatoes and nothing. Ugh. Not worth the trouble, the calories or the cholesterol, I'll wait for the girls.

Annie

Or cook some bacon , chop it up and add it to the eggs.
Same with Sausage or Boiled Ham.

Try Spaghetti Suace, about 1/4 cup.
heat it and dump the eggs in, better than Ketsup.

Use your imagination. Go for it !!!
LOU

I do add some milk for scrambled and cheese - always cheese. Pepper added too but salt only at the table. Any spice would be nice to add along with it (along the lines of what you would put in a quiche). But I'm fine with just the eggs, cheese, salt and pepper.

For omelettes I use water. I saw that long ago by Justin Wilson who said it would make the omels. more fluffy and I think he was correct (at least to us).

Now give me a breakfast burrito filled with scrambled eggs, cheese, salsa, etc. and I am on that - love them!:)

First tip, cut 1/2 TBLSP butter into tiny bits and put in the freezer for 10 min. to add to the eggs before scrambling. I did that.

Second tip, use 2 eggs and one egg yolk. I didn't do that, because I was already adding a ton of sat. fat by adding the butter. I normally make scrambled eggs with one egg yolk and two egg whites to SAVE on sat. fat.

3rd tip, cook on low heat, and make sure your pan heats evenly, so use a pan with a good heavy bottom for distributing heat. They uses a pan with a heavy aluminum bottom.

4th tip, don't overbeat the eggs.

5th tip, take off heat before eggs are totally finished cooking.

The rest of the stuff was omlette related.

Well, I added the frozen butter to the scrambled eggs and it didn't make any difference as far as I could tell. Supposedly the butter coats the proteins in the eggs and keeps them from congealing. Well, my eggs just tasted greasy. I screwed up on the pan thing, my pan was too hot so my eggs got overcooked. I would say that the slow, low cooking is very important. Any kind of fat thing can help with the protein issue, like cream cheese, cream, sour cream, milk or grated cheese. It would be fun trying out different variations.

I too have trouble cooking them just right... they are always over cooked and dry or raw!

10 eggs
6 T. half and half
2 T. chopped scallions (white and green part)
2 T. chopped parsley

Mix together with whisk. Melt 2 T. butter in fry pan. Add whisked egg mixture. Cook on medium low heat slowly. The secret to great scrambled eggs is cooking them slowly. They will be nice and fluffy and delicious!

Dottie

Emily

Also, do not salt the eggs until you serve. Salt tends to toughen the eggs, so use salt once they are plated. You can add other herbs, pepper, etc. before cooking, just not salt.

I also agree with all the posters about using farm fresh, free range eggs.

I live in rural Jersey and do have access to farm eggs. I just never buy 'em because we don't eat them that frequently. Now I want to give them a try to see what everyone is talking about.

Looking forward to trying out all your tips. Thanks!!

One thing I stopped doing was whisking them too much and getting too much air in there. Then I turned down the heat. Yes, I let the pan get hot and use a pat of butter, but turn the heat back just as the eggs went in. Then, the hard part was leaving them alone for a minute. Now I wait a minute for them to start setting before taking a fork and 'swooshing' the bottom of the pan. Then I twist the pan and push the set eggs over so that the uncooked part can reach the heat. Take them off the heat just as they are still wet looking but not runny. And, I realized that I wasn't adding enough salt to them. Made a huge difference.

Now I have the large curds that taste great. They're tender yet hold together better. I'm probably one of the few who don't use a non-stick pan either. But it is a good heavy All Clad.

Hope this helps - keep experimenting till you find what fits your tastes!

In the Army we cooked with Powdered Eggs, so we had to improvise,to make them real.
We added evaporated milk and some Baking powder.

Also,try a tablespoon of Parmesan Cheese in your eggs.

Lou

Eggs served in a diner do seem better I agree and they probably don't use farm fresh. I don't know why they can do them better in restaurants. Maybe its the big brushes of melted oil/butter they use and that big solid grill.

That's exactly what I was going to say. I seldom eat scrambled eggs, I like mine over easy. But I can sure tell the difference between when I make them at home and when I eat them out, and it's all about the grease. They use a lot! I use pam, or sometimes a small bit of butter.

I don't have any additional suggestions because, like I said, scrambled aren't my favorite. I like the runny yolk. But I will repeat what's been said above. Experiment. Try different methods and different add-ins. You'll find what you like best after a while.

Here is a weird idea my mother used to make that I just remembered. I loved it as a kid and my kids love it. Beat in some cottage cheese. The result is not a typical or "real" scrambled egg, but it's lovely.

Lars

When eggs are about half done, fold in some cream cheese, right before plating, fold in some chopped green onions or chives. Serve with a warm croissant.

I like to put in leftover bits of yams, potatoes, vegetables, and/or salsa into omelettes. I like to make the omelette plain, then put the filling and cheese on top, put the whole thing under the broiler to heat the fillings, melt the cheese, and puff it up. Then I fold it over onto my plate.

Hot sauce is always a nice touch, too.

My nutritionist friend taught me a good trick. Instead of 2 eggs for scrambled eggs, omelette, French toast, etc., use one whole egg and one egg white. The result tastes very close to using two whole eggs, and it cuts the calories, fat, and cholesterol almost in half.

My dog gains weight, though.

I worked at a breakfast place many years ago and they used just eggs for scrambled and omelets. They whipped them up in those old fashioned malt/shake maker things. I do the same with a wisk for a for a few eggs or use the blender for a dozen or more. I like them a little wet but for those that don't I take them of the heat while still wet and finish them in the pan. I think it's a timing thing but my nephews love them and give their DM a hard time about her eggs all the time....family thing.

Farm fresh eggs are great and I miss them after moving back to the city from the lake. The lady I bought them from left them on a table in front of the house with a coffee can to put your money in and you were suppose to leave an empty egg carton or two for your next purchase. It was a perfect until she passed. Her husband wasn't a fan of her chickens and they were history not long after that.

David