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How Can You Cook Scrambled Eggs Without Being ..

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sandyRoe | 10:12 Mon 27th Jun 2022 | Food & Drink
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...left with a pot that needs scoured?

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In a bowl in the microwave.
Microwave in glass bowl or non-stick pan on hob.
First of all, get yourself a non-stick pan. Then, keep stirring the scrambled egg until you are ready to take it off the heat and serve immediately. Works for me, Sandy.
Use a non-stick pan.
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In a bowl seems worth trying.
Thank you both.
The secret is to add a little bit of water not milk to the eggs but yes, I do mine in the microwave.
Non stick pan. Microwave has a tendency to do rubbery IMHO.

fatti is correct though if you do want to use a microwave.
I hate microwaved eggs. It's a small non stick plus a bit of butter, and a splash of cream in the eggs. Medium to medium low heat, and gentle continuous stirring. All the egg is in your plate...not the pan.
I use a milk pan.
-- answer removed --
In a non-stick frying pan on low to medium heat scrambled with a soft spatula.
I use a small non-stick frying pan and a silicone spatula, stirring constantly until ready.
Stir slowly, slowly on a lowly heat .. does the trick!
Microwaved scrambled eggs only go rubbery if you over cook them in one blast.
For two eggs...40 seconds, stir with a fork, 30 more seconds, stir again and decide if they need any further cooking. I’d they do, just 20 seconds or maybe a bit longer depending on how you prefer your eggs.
Ours always turn out very creamy, never rubbery.
Sandy Rowe, I also find scrambled eggs cook much better in a pot. Three eggs, 1 tbsp of butter or margarine, NO liquid, and constant stirring with a spatula until they are cooked to your taste. As for the pot: As soon as you put the eggs onto you plate, put about 2 inches of COLD water in the pot and some dish-soap and let soak for a while...Try it, you'll like it.
Oops, sorry, I got your name wrong, sandyRoe.
After 12 years I finally agree with Danny. :-)
Sandy, when I cook mine, I remove from the heat just before they are cooked through, I let the residual heat cook them (keep stirring them) and there is no burnt saucepan, I used to cook them until they start bubbling but found that they were burnt before i got the chance to put them on my toast.
Ducksie, I also do that as it's so easy to overcook them. There's a lot of trial and error in cooking them thar scrambled eggs to your taste and consistency:)
I think I seen it on a cookery show a long while back Sanmac and cook them like that ever since, they're delish that way and still fluffy and tasty
Non-stick saucepan with small knob of butter. Keep stirring till creamy then take of heat and it will carry on cooking until perfect. No burnt bits.

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