I, who dislike eggs in all forms, have stupidly volunteered to make scrambled eggs for a guest. Moreover, the guest likes creamy scrambled eggs, a thing I have never in my life encountered and find completely unrelatable. Metafilter scrambled egg discourse is full of terrifying absolutes and contradictions, but I don't need the best outlier recipe with a weird trick, I need a robust recipe that will turn out OK-ish, not disgusting to a scrambled egg eater, even if I don't taste it at all and have no idea what I'm going for. Help?
I have no other guiding information beyond that the guest had restaurant eggs that were "oily" and couldn't eat them in consequence. Half the posts in that thread I linked emphasize how you want to add as much decadent fatty stuff as possible because it makes the eggs good.
Also claims made in that thread: you should always (never) add salt to the eggs, always (never) add cream, milk, water because to do otherwise makes it gross, you should cook for half-an-hour straight while stirring continuously the whole time (!!!!), you should add more yolks than whites, you should cook in a bowl or a skillet or with steam or hardly at all, just put it on a hot plate at the end.
Yes, I'm aware that next time I should plan waffles instead.
TIA! |
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