this post was submitted on 01 May 2026
585 points (98.8% liked)
Greentext
8230 readers
393 users here now
This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.
Be warned:
- Anon is often crazy.
- Anon is often depressed.
- Anon frequently shares thoughts that are immature, offensive, or incomprehensible.
If you find yourself getting angry (or god forbid, agreeing) with something Anon has said, you might be doing it wrong.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
And how is that?
Good amount of butter in a warm pan, crack in 3 eggs, don't bother to whisk them. Just fuck them about with the spatula directly in the pan to scramble them. Keep them moving, keep stirring and scraping, moderate the heat by taking the pan off the burner. When they start to come together, add 1/4 cup of cream or sour cream, continue bothering the eggs until the consistency is how you like it. I like them fairly moist, but firm enough to stand up in a pile. Season, put over toast.
I like Worcestershire sauce and Apricot jam on my scramble eggs, I know that sounds treasonous but it's good
I mean generally the secret to making anything good is to make it 20-60% butter and then add heavy cream.
the things you can get away with when you have socialized healthcare
Just avoid sugar and you're fine
That's a dessert, not a meal.
Don't tell me how to live my life
My mom is from North England, so that's just how all our meals are. Auntie Elizabeth always said "butter makes everything better"
I originally read this as "butter makes everything butter"
Including margarine
The whole thing sounds treasonous.
Eh, I make eggs following Ramsay’s general directions. His recipe is more for creamy scrambled. I just use a little less butter and cream. The eggs still come out fluffy, light and more creamy than normal. Like greentext, I have received several complements on how they turn out. Except I don’t put jam on them.
I dump them in a measuring beaker with melted butter and microwave for two 60 second stretches, whisking in between with a fork 😁 So fancy
I can see that working out. Worcester sauce has a lot of salt, which helps with enhancing the flavor of other ingredients. I personally pre-scramble my eggs with cream, salt, & pepper and they turn out best when I have a good amount of salt included