Just made the lightest, fluffiest scrambled eggs. Like eating velvet.

[no_hypocrisy]

Got the idea from Chef Michael Symon. French Soft Scrambled Eggs

Here's the video:

Summary: Add butter, low heat, off heat, low heat.

I used my rubber spatula to move the eggs like in the video.

The taste and the texture are divine.

[Indykatie]

1. I've Been Doing My Scrambled Eggs in the Microwave

After decades of failing to perfect scrambled eggs on the stove top I finally decided to try using one of the recipes for the microwave. The results were perfect the first time I tried it. I feel silly for not trying the microwave sooner but I'd convinced myself it couldn't possibly give me the type of scrambled eggs I wanted; light and fluffy. The recipes give you a choice of using water or milk. I've found milk works much better than using water.

[Nittersing]

2. I love scrambled eggs... but only like this

Really, I like butter!

[usonian]

3. That's a great scrambled butter recipe!

Congrats to Michael’s mom for doing the filming. More time on him than the pan.

Whatcha gonna do?

[Warpy]

4. This is how I learned to do them

from a foodie friend. Alas, the ex grew up on rubber eggs so that's what I made for him.

I have to say that was one of the few culinary disappointments. He had a fairly adventurous palate, otherwise. He might have starved to death had he been all meat and potatoes.

[Kali]

5. I'm in the rubber camp

over cook them, then bury them in black pepper and salsa. I think I actually don't like eggs.

[Warpy]

6. The only way I can eat them is mixed with veggies, Chinese style.

My mother hated cooking and it showed. I just never learned to like them. I'm in the English muffin or oatmeal for breakfast group.

Salsa is good. I did get the ex off kid stuff ketchup and onto salsa.

[justaprogressive]

7. Sour cream and Italian Cheese n/t

[mntleo2]

8. Yum! N/T

[SCantiGOP]

9. People avoid butter for health reasons

A friend who was part owner of an upscale restaurant told me their chefs’ secret ingredient- Butter. He said almost anything is better with a healthy dose of real butter.

[Emile]

10. I think Paula Deen gave him that recipe.

Butter, butter, butter.

[trof]

11. Double boiler method

I used a French method.
Steel or glass bowl on top of a pot of a couple inches of simmering water.
Butter in the bowl, melt and add completely combine d yolks and whites. NO snotty parts showing. Uniform color and texture. I use a little three bladed chopper powered by a string pully thing that I call 'The Pulley-Pulley'.

They cook VERY slowly. Stir and stir and stir.
When done, they almost like creamed eggs.
Maybe they ARE creamed eggs.
y u m