Scrambled Eggs - Other Methods of Preparation

Other Methods of Preparation

In this method cooking at low heat is desired and one needs to cook with a double boiler or au Bain Marie as the heating source, which will not need adjustment as the direct heating method would. One puts the eggs directly in the cooker and whisks during the heating and not before. Cooking by this method will prevent the eggs from browning while being cooked and will keep the scrambled eggs creamy. This method was used in the "old classical kitchen" and guarantees the eggs are always cooked perfectly, but it is extremely time-consuming. Scrambled eggs may also be made in a stove by placing the ingredients in a metal bowl and alternately cooking and whisking until the desired consistency is achieved.

It is also possible to make scrambled eggs in a microwave oven, by cooking the beaten egg mixture for short bursts, stopping regularly to stir. This allows rapid preparation, but care is required to avoid overcooking and the resulting texture may be inferior to a more traditional preparation method.

Scrambled eggs can be made easily sous vide, which gives a much smoother texture more similar to custard and requires only mixing once during cooking.

Another technique for cooking creamy scrambled eggs is to pipe steam into eggs with butter via a steam wand (as found on an espresso machine).

Instead of frequent stirring, the eggs can be flipped when one side is cooked, resulting in an omelette.

It is also possible to scramble eggs directly in the pan by cracking the eggs then stirring.