I know this sounds weird, but as sort of a newbie cooker in the hands on sense, I struggle sometimes making scrambled eggs or omelettes. How high should I have the burner on when I'm cooking them first off, and second can you add toppings with the eggs before pouring into a pan? I tried that this morning, didn't seem to work well with cheese, kinda got a burnt mess stuck to the pan (which I thought was nonstick). I have a hard time getting this right lol, any tips or advice?

Ok, try 2 eggs in a bowl with about 2-3oz of water (milk makes it crumbly). Beat the eggs and pour into skillet, let it spread. While cooking, gently lift the edges all around to let the liquid egg flow under the cooked part ubtil it is all slightly cooked. Then put your mixes in. Onions, peppers, sausage, cheeses etc. Fold half the egg over the ingredients and let cook just a little while longer before you turn the whole thing over. Finish cooking and enjoy your omlet.

Thanks, I will try that next time. Never really thought to use any liquids with the egg, perhaps that may help lol.

If you're just scrambling eggs, you can put everything but the cheese in when you put in the pan. Keep your heat LOW! Stir almost constantly. Put cheese in at very end. Use real butter if possible.

P.S., I use milk, I like it better

Yea

I use milk
too


I also love a good pepper and egg hero!

I would never eat anything that came out of a chickens arse.

Well think about it

Your pork came out of a pigs........


Never mind

good ole, tomato eggs ; are one of my favorites. (with; hash-browns, steak, bacon, and some gravy, on the side.)

omelets should could really slow on a low heat so they are fluffy and not scorched

I like to cheat and make two omelettes at a time and flp one onto a plate and pour on the ingrediants and flip the second on on top. bigger omelette and easier than folding

I was in a little diner over the weekend and saw a sign that described personality by egg preference. I thought this was a good place to share it - pretty funny!

Hard Boiled -persistent, dynamic & sincere
Soft Boiled -gentle, patient, kind
Medium Boiled -calm, cool & collected
Poached -speedy, peppy and intelligent
Scrambled -artistic, nervous, passionate
Turned Over -versatile, magnetic, dominate
Sunny Side Up -happy, healthy & wise
Omelet -sturdy, reliable, and conservative

You mix liquid with the eggs to produce steam to make bubbles. This is what makes the eggs fluffy. Almost any liquid will work. I generally use Pace Picante sauce because it adds flavor and little bits of veggies which makes the eggs more interesting.

By the "book", eggs should always be cooked at low temperature because the protein in eggs gets tough when it is brown. The eggception to this rule is when frying, some people like crispy brown fried eggs so they are cooked over medium heat.

You want to melt the cheese, not cook it. A little practice is necessary to know the best time to add the cheese but if you add it too soon, it will separate into oil and milk solids and not "look right". If you add it too late, it will not melt till the bottom of the egg is over cooked and the cold cheese will stop the egg white in contact with the cheese from cooking till the bottom is over done.

I use a lid to trap steam and even out the process for the last part of the cooking process but it is not necessary if you pay close attention. The usual problem is too much heat. Don't rush it.

If you go back in the cooking threads here a month or two you will see an omelet thread.