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Started By
Message
Iron skillet scrambled egg technique
Posted on 10/27/16 at 12:38 pm
Posted on 10/27/16 at 12:38 pm
what's yours?
i NEVER have an egg stick. i put a pat of butter in it then turn the gas on HIGH while i'm cracking & scrambling the eggs.
once the butter starts bubbling (before it gets too brown) i pour the whole bowl in and immediately kill the fire.
the eggs cook instantly and by the time i've stirred them a half dozen times they are fluffy, hot and slide out with nary a speck left behind.
for some reason MRS CAD can't recreate this magic. every time she makes eggs i walk over and the entire bottom of the skillet is yellow
so those people who say you need a non-stick skillet, they have to be cooking the shite out of their eggs or not using any oil whatsoever.
i NEVER have an egg stick. i put a pat of butter in it then turn the gas on HIGH while i'm cracking & scrambling the eggs.
once the butter starts bubbling (before it gets too brown) i pour the whole bowl in and immediately kill the fire.
the eggs cook instantly and by the time i've stirred them a half dozen times they are fluffy, hot and slide out with nary a speck left behind.
for some reason MRS CAD can't recreate this magic. every time she makes eggs i walk over and the entire bottom of the skillet is yellow
so those people who say you need a non-stick skillet, they have to be cooking the shite out of their eggs or not using any oil whatsoever.
This post was edited on 10/27/16 at 12:42 pm
11
Posted on 10/27/16 at 12:48 pm to CAD703X
I cook mine in a Teflon frying pan. Spray it with a little cooking spray, pat of butter or coconut oil. I like my eggs pan scrambled so I crack three eggs in the skillet, scramble them with the spatula and their done in 30-45 seconds. Put that on top a hot bowl of grits and that's breakfast in a hurry. I start breakfast at 5:15 and I'm the door before 5:30.
Posted on 10/27/16 at 1:00 pm to CAD703X
Is this thread about pumping your own sunshine and talking shite about your wife??
ETA Scrambled eggs are for rubes that can't fry an egg without breaking the yolk.
ETA Scrambled eggs are for rubes that can't fry an egg without breaking the yolk.
This post was edited on 10/27/16 at 1:02 pm
Posted on 10/27/16 at 1:08 pm to CAD703X
1. Cook bacon extra crispy
2. Pour eggs into bacon grease
3. Crumble bacon into eggs
2. Pour eggs into bacon grease
3. Crumble bacon into eggs
Posted on 10/27/16 at 1:08 pm to CAD703X
You hate your wife, understood
Posted on 10/27/16 at 1:12 pm to LSUcdro
quote:
You hate your wife, understood
ok
Posted on 10/27/16 at 1:14 pm to Trout Bandit
quote:
rubes that can't fry an egg without breaking the yolk
i probably have about a 70% success rate.
Posted on 10/27/16 at 1:21 pm to CAD703X
I have a similar method, but just with a regular skillet (teflon has worn off). I spray with pam, turn it to high, let it get very hot, then pour the eggs in and push them around in a hurry with a spatula, constantly scraping the bottom. I usually cut the heat toward the end and take them out when their is a tad bit of wetness to them. The skillet is mostly clean when I'm done.
I have the same issue with my wife.
Most people I know slowly cook their scrambled eggs, but I don't have the patience for it.
quote:
every time she makes eggs i walk over and the entire bottom of the skillet is yellow
I have the same issue with my wife.
Most people I know slowly cook their scrambled eggs, but I don't have the patience for it.
This post was edited on 10/27/16 at 1:22 pm
Posted on 10/27/16 at 1:29 pm to CAD703X
if you are cooking your scrambled eggs that fast they will be watery
gross
I know you deny it, but you know its the truth because scrambled eggs cooked fast are always watery
the key to great scrambled eggs is cooking them on low
gross
I know you deny it, but you know its the truth because scrambled eggs cooked fast are always watery
the key to great scrambled eggs is cooking them on low
Posted on 10/27/16 at 1:31 pm to CAD703X
There's a new automated egg cooker on Amazon. Surprised you haven't tried it yet.
Posted on 10/27/16 at 1:33 pm to Salmon
I cook mine low and slow pretty much. Had some for lunch yesterday.
Posted on 10/27/16 at 1:33 pm to Salmon
quote:
the key to great scrambled eggs is cooking them on low
Low and slow... usually in bacon grease but sometimes just cooking spray or butter.
Add some cheese early on... add a little more at the end and crank it to high for a minute or so to get a good crisp from the cheese.
Enjoy.
Posted on 10/27/16 at 1:50 pm to Trout Bandit
quote:
ETA Scrambled eggs are for rubes that can't fry an egg without breaking the yolk.
You take that back. Scrambled eggs are the way god intended eggs to be eaten if you don't want to wait about 2 months and fry them battered in flour.
This post was edited on 10/27/16 at 1:51 pm
Posted on 10/27/16 at 2:01 pm to Trout Bandit
I love my wife (MHNBPF).
Turn heat on and place cold skillet with one or two Tablespoons butter. Crack eggs and whisk until fluffy. Add two Tablespoons heavy cream to eggs and whip more. By then butter will be melted but not yet going toward brown. Add egg mixture to skillet and turn off heat. Remove from heated area to a cooler area and stir with teflon spatula and then to husband's plate when fluffy-cooked. Add slice of buttered wheat toast and bacon if he is in bacon mood, which varies from dat to day. If grits or rice are on menu cook as sunny side up or over easy. Sausage is nice with grits or rice and I wouldn't mind a little butter and a biscuit.
If at Waffle House, add hash browns and three or four cups coffee.
Turn heat on and place cold skillet with one or two Tablespoons butter. Crack eggs and whisk until fluffy. Add two Tablespoons heavy cream to eggs and whip more. By then butter will be melted but not yet going toward brown. Add egg mixture to skillet and turn off heat. Remove from heated area to a cooler area and stir with teflon spatula and then to husband's plate when fluffy-cooked. Add slice of buttered wheat toast and bacon if he is in bacon mood, which varies from dat to day. If grits or rice are on menu cook as sunny side up or over easy. Sausage is nice with grits or rice and I wouldn't mind a little butter and a biscuit.
If at Waffle House, add hash browns and three or four cups coffee.
Posted on 10/27/16 at 2:02 pm to CAD703X
Is this really a scrambled eggs thread?
Posted on 10/27/16 at 2:06 pm to CAD703X
I have a cast iron skillet that is over 100 years old. It is useless for scrambling an egg. That's why I have a non stick for eggs.
Perhaps you are too poor to own two skillets. Why don't you start a GoFundMe?
Perhaps you are too poor to own two skillets. Why don't you start a GoFundMe?
Posted on 10/27/16 at 2:32 pm to MorbidTheClown
quote:
i probably have about a 70% success rate
I'm about at 80
Posted on 10/27/16 at 2:36 pm to Salmon
quote:
the key to great scrambled eggs is cooking them on low
This.
Posted on 10/27/16 at 2:38 pm to CAD703X
Quit speaking the ill of the young lady, or I will tell on you.
Posted on 10/27/16 at 2:39 pm to Salmon
Low and slow. Taste like butter
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