Breakfast this morning

Oh my god! That looks divine, Kuan! Can you explain your eggs? I have seen scrambled eggs done in a few different ways to get them creamy like those pictured. What is your version? Either way, you gotta give props to a fellow bacon enthusiast! :D

Those eggs do look good, I like mine soft and creamy, my wife likes hers cooked to death. So it goes.

We've had several discussions about scrambled eggs before, one fairly recently I think. My approach to the soft and creamy is low heat, take some time to cook them, move them around to keep large curds from forming.

Scrambled eggs, and omelettes for that matter, are such basic and simple dishes, but there seems to be endless nuances and details that make so much difference in the finished product. They say there are 100 ways to cook an egg, and I think that just refers to the methods used to scramble them :talk:

mjb.

I take offense to the bacon pictures. I raise pigs.....Ok what I really mean is ,I hope my bacon looks that good..............Great job .......Bill

I wondered what that smoky smell was in the air this morning!

My scrambled eggs get their creaminess from bits of cream cheese added before cooking over low heat, stirring often. I let them finish cooking with the carry-over heat.

When I want my eggs that creamy I do them in a bowl over a water bath as opposed to in a skillet over direct heat. I to then finish them with sour cream.
BTW, the bacon looks great. I did you cure it yourself?

I'm coming over, save me some bacon!

I'm going out to get some sour cream as we speak. How long does sour cream stay good in the fridge?

I like with small curds and a little on the creamy side.

So, for mine, I add a little heavy cream to the eggs before I scramble them. Then I beat the shitake out of them! I mean, I really beat the crab out of them! I don't necessarily beat them for a long time....just really, really, REALLY hard....get the mixture light, homogenous, and smooth. Then I cook them over lower heat, and pull them off the heat when almost done. The carry over gets them to the fluffy and creamy texture I like without becoming overdone.