Scrambled Eggs
 

Not sure where I read it, but when I whip up 3 eggs for scrambling, now I add 1/8 tsp baking powder. Salt & pepper and nothing else. I like the light & fluffy texture it makes. When DH makes them, he “works” the eggs too much as they cook then they get like crumbs but that’s not appealing to me.

Wow, I've never heard of this... will have to try it sometime

I have never heard of this either??? Not to sure if I want to tamper with my scrambled eggs at this time in my life :).

Interesting. i have added a touch of milk and gotten fluffy eggs. may try that next time.

I have not heard of adding baking powder to the eggs prior to scrambling either. I like mine buttery, so I melt some butter in the pan, add the eggs with salt and pepper and gently (low to medium heat) cook them, stirring from time to time until just cooked. Remove from heat, they will continue to cook from the residual heat in the pan. Introduce the eggs to the buttered toast! Delicious.

This may be an urban legend so I'm gonna continue it by passing it along. It seems some restaurants add a bit of pancake mix to scrambles to make them fluffy. Is it true I don't know but there may be some logic to it when you consider that the mix has baking powder in it and would also make it look like there are more eggs than there actually are. True or not

I usually add a dab of milk, do not cook too long. I like my eggs tender, not fluffy or tough. I think the length of time cooking matters the most. There is a delicate point from not cooked enough and too cooked.

My stepson makes the best scrambled eggs, Don't know how he does it. My stepdaughter married an English guy, over there they make them in the top of a double boiler and stir constantly, comes out like a custard - I don't like it that way. I like big "curds".

Scrambled eggs should be soft and creamy. Cook on low heat until hot then turn off heat. So many think scrambled eggs are large chunks of egg. The eggs should be beaten not whipped (omelets should be whipped) until the whites are not noticeable in the yokes. Butter adds water to the eggs so use a little olive oil instead and they will cook fluffier.

Most of the restaurants in my neck of the woods use the 'fry & chop' method for scrambled eggs! You know-, break the yoke, toss on the grill, when dry- chop up & call it scrambled!!! Triple yuk to this method. Hate dry, flat scrambled eggs. I now refuse to order my eggs other than 'over, medium'. At least this way I have a fighting chance of getting a moist egg that hasn't been pounded into submission.
sewverybusy1

I always add a couple of tablespoons of almond cream cheese to my eggs near the end of their cooking. It makes them so velvety and creamy...yummmmm. Regular cream cheese is good too.

~ C

I've been in and around the restaurant/food business most of my life. I've never seen this done and never heard of it either. I'm not saying it hasn't ever been done or that it won't work. I'm just saying that mainstream restaurants don't and wouldn't do it.
People on special diets would be very upset to find their "scrambled eggs" had been tampered with.
bkay

Some chains, including IHOP have recently had to add some fine print to their menus because of additives to their eggs and other menu items, it's mostly for the gluten-free people because the additives (flour based mostly) tend to have gluten.

I don't have any Celiac concerns or reactions myself and don't worry about gluten free. But I do like to be conscious of what is in my food and with a vegetarian background and a vegan son, I try to keep aware of things. Like how McDonald's french fries were not vegetarian for decades. Impossible burger at BK is still cooked on the same grills as the meats. And sadly, for those that have severe reactions to gluten, eating out is just not very safe at all. Even if the food themselves are safe, cross-contamination is still possible.

Scrambled eggs is like quilting. Everyone has their favorite way of making them.

I love eggs anyway but raw. I cook my own and very happy with the outcome.

add a tablespoon or two of milk ... beat in bowl until completely mixed ..... little dab of butter, Fold while cooking.
Fold, not beat again. salt and pepper , pepper flakes for me.

I'm game to try this. I usually just use low heat and add nothing but a little water or milk before cooking. Keep stirring to a minimum. They are fluffy enough, but I like to experiment in the kitchen.

I cannot use milk so I add a little water to my eggs and they come out nice and fluffy. I have heard of adding baking powder but never tried it.
I forgot who mentioned eating out and having problems with gluten. You are sp right. I never eat out anymore because we just don't know.

OK! I have a question since ya'll are talking eggs. I have a (sorta new) microwave and was told that eggs cannot be put in the thing but then I read of recipes where the put in eggs and cook it in the microwave. So which is it??? Can I or Can I Not?

Sure you can. You should be careful with whole uncracked eggs because they can/will/do explode. But as an ingredient or even to cook not a problem. Sometimes if I'm feeling my eggs are a bit old, I cook them in the microwave for the dogs. I just stir them up, personally I believe in a little water and not milk, and then cook to a soft scramble consistency. I just prefer doing it by hand with butter in the pan for me!

Should always have certain cautions about foods cooked less thoroughly, and eggs are one of those foods.

I add a little water to the eggs before I beat them. I have heard that this helps them stay fluffy because the water cooks away and leaves the eggs looser. I also turn off the heat just a little early and cover the pan so that the eggs don't over cook. Sometimes I will mix my eggs with fried diced potato and onions and eat them in a flour tortilla with salsa. Growing up we called it "papas con huevos."

The eggs need to be removed from their shells to be used in a microwave.

Thanks Iceblossom, cgsumter, mjkgquilt . The eggs would go in a casserole type dish for 1. It just would be so much easier than trying to cook on the stove.

Here you go:
https://www.wikihow.com/Poach-an-Egg-Using-a-Microwave

When I was a young single vegetarian, I often made "Eggs McMuffy" which was an egg usually poached on some sort of bread with some sort of sauce... unfortunately for me that was back before microwaves were common in home use and I had to learn to do it old school. Microwaves are marvelous and should be used!

Years ago I used to watch Julia Child. One lesson learned from her was never use milk in scrambled eggs. Put a couple of tablespoons of water in the egg mixture. Milk products will toughen eggs. I shake my eggs up in a round plastic container with a screw on lid. I found Julia was right a little water works great. Keeps the eggs moist as they cook. Best wishes

Don't recall if it's Dennys or IHOP, but one (both?) of them says on the menu that they put pancake batter in the eggs. Makes it tough on us weight watchers.