When You Can’t Be Bothered Cooking..

[Vagus]

..what’s your go to meal?
Ours is usually either cheese and tomato on toast, beans on toast with grated cheese on top, or scrambled eggs. Tonight it’s the first option.

[sanmac]

I can never get my scrambled eggs to be light and sort of fluffy like you get in a restaurant. What is the secret?

[Mamyalynne]

Stop the cooking process whilst they are still a little runny, the heat of the container will finish the cooking without drying them up.

[Mamyalynne]

...and beat well at the start.

[ummmm]

And continue stirring them.

[sanmac]

I've done that, ML, and they always turn out more like an omelette.

[sanmac]

Ummmm, you mean keep whisking them while they're in the frying-pan?

[Apc2604]

Adding a little milk helps too.

[-SharonA-]

I usually whip up a cheese omelette. The more cheese the better.

[Mamyalynne]

I also add a splash of milk and a knob of butter to scrambled.

[sanmac]

OK, thanks for the suggestions...I'll give it another try.

[Captain2]

sanmac, I've never done scrambled eggs in a frying pan; always use a small saucepan, that way you can keep scrambling and aerating because there is more volume; agree with taking off the heat just before they are fully done.

[iluvmargie]

16.20 - yes, with pasta Vagus. Sorry, I missed that out!

[Apc2604]

I make mine exactly the same as Mamya! I must admit to ms king good scrambled egg and then I put loads of tomato sauce on them because I don't like the taste of eggs!

[pastafreak]

The mention of cheese and onion sandwiches reminds me of my first trip to the UK. I've no idea where it was, but it was one of the first "meals"...possibly after leaving the airport. Ordered a cheese and onion sandwich, as that was the most familiar thing on the menu. And of course it came with raw onions. Bllleeuuurrgghhh! It was NOT what I expected! I like my onions caramelized...slowly.

[Vagus]

Scrambled eggs are always done in the microwave in this house. The secret is to do them a bit at a time, a good stir, a bit more, another stir, and stop when they’re still a bit ‘soft’. Over do them and they’re like shoe leather. Done properly they’re soft and creamy.
A take away is never my idea of an easy meal, I’m not a great fan of takeaways although sometimes a Chinese does just hit the spot.
Ooh, a cheese and onion sandwich, I often have one for lunch..raw onion of course!

[Cloverjo]

A drop of water helps scrambled eggs to be fluffy.
My go to non-cook meal is a cheese and pickle sandwich

[pastafreak]

I put cream in my eggs...and mix, mix, mix.

[sanmac]

Thanks for all the hints, people. I've never tried Captain2's suggestion of using a small pot instead of a frying-pan. That makes sense to me as you have more space to whisk the eggs as they're cooking...I'll try that for sure.