Originally Posted by
boost
You're pretty much making a frittata, Lukie. Sounds good.
I tend to go for over easy, scrambled or french omelettes. The key to good scrambled eggs is low and slow, while constantly stirring. You can do them faster, but they won't be as good and you REALLY have to stir vigorously. When you take ten minutes to make scrambled eggs, the idea is that you're tempering the entirety of the whisked eggs, so that no one part coagulates while the rest is still liquid. If this does happen, then you'll have some parts that are over cooked by the time all of it is at least partially coagulated. Turn off the burner before you think they're ready (they will still be fairly wet, a little bit of liquid maybe) continue to stir briefly, then plate.. they will firm up a bit on the plate and what you're left with is an evenly cooked creamy egg scramble with no need for added milk, cream or cheese.
A french omelette is similar, only that you have to learn by trial and error when to stop stirring. Stirring is key though, as a proper french omelette is evenly cooked with no browning, offering a nice delicate almost custardy egg flavor. French omelettes are rolled and never flipped. Fillings can be put on top as soon as you stop stirring. Low temp is key to cook the inside without browning the outside. The inside will always be a tiny bit runny, like a custard sauce. It may sound like a lot of effort just for eggs, but with the right setup** and a bit of practice it's pretty easy to get a hang of, and I've found that, once you get it down, the alternatives pale in comparison.
*The taste of overcooked eggs is particularly offensive to my palette, but I figure lots of Americans are used to it and don't even know what they're missing.
**A good high temp flexible rubber spatula works wonders to be able to properly stir all of the egg, if you let a thin layer stick to the pan and continue to cook, it will overcook/burn. I learned in school to cook eggs in an omelette pan similar to the one in the following link. The french have been at this for hundreds of years, long before nonstick hit the market. I believe they used magic.
***I didn't mention it, but you obviously must use fat. Clarified butter or whatever cooking oil you prefer is fine. Butter itself will brown, so it's not ideal.