I use our own free-range eggs. Try finding a source of free-range eggs. You'll be amazed at the difference in the taste.

I add sharp shredded cheese to mine, the boys love them that way. I eat mine with ketchup but I'm in the minority onthat one.

I'm with you on only eating eggs if they are scrambled. But I also love a good omelette. I beat my eggs with a little milk or cream and some minced herbs. Fresh herbs like chives, sage, parsley, etc. are lovely but often I just add some Mrs. Dash of one kind or another. No salt as Alice won't eat salt and I salt at the table. I pour it into my omelette pan on very low sprayed with cooking spray and cover it with a tight lid. I let it cook until throughly set and then add whatever fillings we want to one half: cheeses, diced tomato, avocado, sauteed onions, sundried tomato, spinach, leftover steamed veggies. Then fold over the other half and cover it again until warmed through. Low heat is best for eggs or they get tough.

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

My neighbor uses a pinch of curry powder. I admit to hating curry powder but also have to admit that her eggs taste pretty good.

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.

I'll second the good eggs thing...un fortunatly I have no source of farm eggs.
But what I have discovered is to add a little cream cheese....maybe a teaspoon or a little more per egg. And I don't have the pan medium hot....but just warm enough to all ow the butter to sizzle a very little....dump in the eggs and when they just begin to set at the edge, move around....and do the same again. Cooking in a pan that's not to hot is the secret to never dry and tough eggs. They should never ever brown.
Lots of restaurnts that do eggs to order cook scrambled eggs in a double boiler. Creamy but cooked eggs are a result of never getting the pan too hot....and good tasting eggs are a product of good farm, free range eggs....or lacking that a bit of cheese or chopped green onion or parsley.

Fewer eggs. It's hard to do six without getting egg stuck to the pan. The butter must be hot when you put in the eggs. Keep them moving. No milk or cream. Two or three eggs will be done in maybe thirty seconds.

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.

First of all, yes, free range eggs and fresh from a farm you know if possible. Discriminating eaters need to know that with all these animal products, what the animal eats and how it lives has a definite influence on the taste of the final product. Same goes for vegetable products actually, the soil and other environmental conditions that the produce is grown under profoundly influences taste (along with genetics in all these cases). But, not always possible I know. Freshness is also important. Frankly I don't much like the eggs at restaurants, I haven't found them to be all that fresh tasting.

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 love scrambled eggs with Deliciously Dill - one of my favorite spices - really brightens the taste. If I am out of Deliciously Dill, I'll use fresh dill and Mrs. Dash Lemon Pepper (my favorite lemon pepper) and a bit of Kosher salt.

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 prefer to use water rather than milk in my eggs. Slightly below the rim of half of a cracked shell measures just enough for the egg. Whisking them until they foam makes for lighter eggs. The pan should be hot enough to melt the butter so it just begins to sizzle, but not hot enough to brown it. Once you pour the eggs in, reduce the heat to medium-low. I know in the morning one is often looking for speed, but taking the time to cook them slowly makes a huge difference in texture.

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.

I don't do eggs but I cook eggs for DH frequently. I season with the same Weber's grilling spices that I use on meats that I grill. He doesn't complain so I don't get feedback from him. He's like the my neighbor's dog in that I give both leftovers from dinner the night before. This week I had meatballs leftover so I chopped them up sauce, cheese, and all and threw them on top of the scrabbled eggs. He didn't leave even a morsel so I guess all was good.

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

I use plenty of butter in the frying pan and brown it before adding the eggs- which I whisk with some half and half.
The browned butter adds a lot of flavor. Sometimes I use bacon drippings instead.

I usually use water instead of milk too. I think they are fluffier than when I use milk. Milk or cream does result in a creamier egg but I think you need to slightly under cook to get that creamy texture.

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.

I'll chime in on those good eggs... the kind collected by a kid and sold for a buck a dozen. I like them fried in bacon grease with maybe some of the bacon or a bit of ham mixed with them. A drizzle of milk helps make them fluffy but I seldom have milk around. Salt and black pepper are critical to me. I grew up eating them with Open Pit bbq sauce... if I can't have OP then I'll eat them plain.

: )
lyra

Like Lyra, my favorite eggs are straight out from under the hen, and fried in bacon grease. I don't really like them scrambled, I like them soft, with the whites set but the yolks runny.

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

Gold Girl:
I always cook mine with spices, like Garlic Powder, Black Pepper, Parmesan Cheese, Etc.

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 see everyone has their favorite method! I use to think I made pretty blah scrambled eggs, until I started putting in a tablespoon of sour cream to 2-3 eggs. That really changed the scrambled egg for me, into something I actually love now. It's a subtle difference, but it made all the difference for me. Of course I use butter, salt, pepper and chives if I have them. Cheese once in a while. The pan should definitely be on low heat, and I take them off heat right before they look done, as they do continue to cook. Served on a heated plate, of course!

Sour cream.....very interesting! Think I'll try that...thanks Claire

I love hearing everyone's ideas. I'm not one for "dippy" eggs. I need the yolk cooked all the way and the same holds true for scrambled.

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!:)

Interestingly, America's Test Kitchen show on PBS today had a section on making the perfect omlette. I was inspired to try some of the techniques with scrambled eggs this morning, since my omlettes almost always end up being scrambled eggs anyway.

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.

Gotta add lots of american or provolone cheese and ketchup Lots and lots of ketchup!

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

Scrambled Eggs (serves 4)

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

My suggestion is lowering the heat to get a better consistency. You say that you are doing your scrambling on medium/high heat... I would suggest more like medium-low, which will help keep them more tender and will extend the period between when they are no longer runny but before they are shrunken/dried out...

Emily

I can't remember where I originally saw this method (on a cooking show years ago), but it sure produces the best tasting scrambled eggs. Since it involves extra butter, how could it not turn out tasty eggs? The trick was to add an additional pat of butter (real butter) moments before the eggs were fully set. The butter gets absorbed by the not quite cooked eggs, flavoring them and leaving them soft and moist.

I make mine the same way Emily does, low and slow. Continually stir the curds until they are just about cooked and then take them off the heat, wait about a minute and then serve.

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'm seconding Emily & Cindyb. I scramble eggs in a tsp of butter on medium low heat - they take five to ten minutes. I stir them several times & watch closely the last minute or two so they don't get dried out.

I suspect that if you are cooking at "medium hot", that's too hot. Go down a bit to a bit less than 'medium' and use just a teaspoonful of water, no milk. Try that and see if it makes a difference before you start on all the other variations that are mentioned in this thread. I think that maybe you're cooking too hot/fast.

Wow, can't believe all the suggestions to help my 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!!

Goldgirl, I have had the situation as you. I love scrambled eggs, but with no white showing. Mine always seemed to turn out tasteless compared to others.

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!

I add whatever milk I have on hand and I have started adding Montreal Steak seasoning. It gives them a nice kick.

Gold Girl:
I forgot !!!

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

Adding salt does not toughen the eggs - I've tried it both ways - salting during cooking and salting afterwards - makes no difference in texture or taste. It is much easier to thoroughly season eggs if you mix in the salt and other seasonings before cooking.

I quit using water or milk
most of what I do is the same
Don't over beat
Melt butter or butter/oo mix, when just melted I add a little dried herbal mix to the butter
Add eggs, all on low heat
push the eggs around a little so they stay in relatively big pieces
I wonder if having them at room temperature makes a difference?

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.

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.

Generally, when I make scrambled eggs, I make migas, which is a dish unto itself. However, I do agree that six eggs is too many for one pan - I stop at three, but I think four is okay also. I use water instead of milk - 2 tsp for 3 eggs, and I add a squirt of hot sauce. Alternatively, I add 2 Tbsp of salsa instead of the water and hot sauce. I also use no more than 2 tsp of fat - usually one tsp butter and one tsp olive oil.

Lars

Now my mouth is watering for Eggs Saratoga

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 don't add salt while cooking, I use half-and-halfand whip fairly hard, I PAM a non-stick frying pan and don't add butter (must be real) until the eggs are almost done. I keep the heat as low as possible because I consider any browning of the eggs a ruined pan of scrambled eggs. I confess to putting a dab of catsup on the plate and dipping the eggs so that I get a tiny drop of catsup with each bite. I do salt and pepper after plating. Must serve with a good bread, toasted and dripping with real butter. Of course, I eat with a cup of Green Mountain coffee!
I hate ordering diner scrambled eggs because they grease up the griddle and break an egg directly onto the surface and then scramble AND BROWN!. As far as I am concerned, this is nothing but a burned fired egg with a broken yolk:-(
Nancy

I remember reading this thread last night... saw we had some Montreal Steak spice in the cupboard and guess what I had this morning Joan M

Try scrambling them with a pinch of curry powder and some corn kernels. It's great.

We had salmon for dinner tonight but have some leftover. It will be mixed in with eggs tomorrow morning for breakfast and my husband can't wait. I'd really love to do a breakfast quiche but I don't have that much salmon leftover.

Mmmm, dixiedog, that sounds fantastic!

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.

Waffle House makes the best scrambled cheese eggs!

Do not salt the eggs until they are finished cooking. I heard it breaks up the consistency of the eggs, if you salt them before hand. Diana55

Low and slow for scrambled eggs here. No addition of water, milk, cream or whatnot. Though some of the suggestions sound good to me.

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

And the health benefits of free range eggs is much higher in Omega 3 and lower in Omega 6, higher in good cholesterol and lower in bad. I know people who physically cannot tolerate industrial eggs but have no problems with free range.