Frequently Asked Questions about Scrambled Eggs
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
This article answers the most frequently asked cooking questions about scrambled eggs. The scrambled eggs recipe elsewhere is a good recommendation! There I show you more than 10 variations of the egg dish and chat about the chefs’ tips and tricks.
Enjoy reading the FAQ. At the bottom of the page, you can leave me your own question or kitchen gossip using the comment function. I’m looking forward to it!
1. What is a scrambled egg?
We call eggs scrambled and cooked in the pan scrambled eggs or egg dish.
2. What is a synonym for scrambled eggs?
In Germany we say also Eierspeise, Eierschmalz in English I found fried eggs.
3. Can scrambled eggs be prepared with milk or cream?
Adding a little milk or cream brings the consistency of the cooked egg towards fluffy.
4. How do I prepare a classic scrambled egg?
This consists only of eggs, salt, pepper and cayenne pepper and is prepared in butter or clarified butter in a pan and served sprinkled with herbs.
5. How can I safely prepare scrambled eggs for more than 6 people?
Prepare the eggs in a large bowl over a bain-marie, this way you will get an even consistency even if you have a large quantity.
6. Does scrambled egg preparation work in the Thermomix?
🙂 Please do yourself a favour and leave your miracle kettle in the cupboard for once and use the classic utensils pan, fork and turner!