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How do you season your scrambled eggs?
Posted on 5/13/24 at 10:28 am
Posted on 5/13/24 at 10:28 am
I always thought salt and cracked black pepper was the American standard. Growing up, I would sometimes throw some Tony’s on there to mix it up.
The wife says black pepper doesn’t belong anywhere near eggs and salt only is the way most people do it.
The wife says black pepper doesn’t belong anywhere near eggs and salt only is the way most people do it.
Posted on 5/13/24 at 10:31 am to tlsu15
Definitely ad fresh cracked black pepper, even on top of a hard boiled egg.
Posted on 5/13/24 at 10:32 am to tlsu15
I have a few SPG bottles, one from Meat Church and another from Suckelbusters.
I also use an emulsifier to blend.
I also use an emulsifier to blend.
Posted on 5/13/24 at 10:36 am to tlsu15
3 eggs
splash of milk (dairy or nut)
few shakes of Crystal
Salt, pepper, onion powder and garlic powder
Whip that shite GOOD, then fry up.
splash of milk (dairy or nut)
few shakes of Crystal
Salt, pepper, onion powder and garlic powder
Whip that shite GOOD, then fry up.
Posted on 5/13/24 at 10:38 am to tlsu15
S&P for me.
Is your wife a chef/cook/waitress/someone who would know how most people season their eggs?
Is your wife a chef/cook/waitress/someone who would know how most people season their eggs?
Posted on 5/13/24 at 10:41 am to tlsu15
Cook them in salted butter and mix in some shredded cheddar. No other seasonings
Posted on 5/13/24 at 10:58 am to tlsu15
Salt and pepper for me for the normal scrambled eggs. Sometimes, sprinkle some chives or green onions on them.
Posted on 5/13/24 at 10:58 am to tlsu15
I don't cook scrambled eggs at home so I'm not sure how my wife prepares them, but I always add cracked pepper before eating.
For events, the ratio is for every 1 Quart of eggs, we add 1 Cup of whole milk, and 1 Tablespoon Academy Blend seasoning (salt, granulated garlic, white pepper). Perfectly seasoned and creamy scrambled eggs.
For events, the ratio is for every 1 Quart of eggs, we add 1 Cup of whole milk, and 1 Tablespoon Academy Blend seasoning (salt, granulated garlic, white pepper). Perfectly seasoned and creamy scrambled eggs.
Posted on 5/13/24 at 11:00 am to BigDropper
A little salt, a lot of cracked black pepper.
Sometime's Tony's.
Sometime's Tony's.
Posted on 5/13/24 at 11:36 am to tlsu15
I use 3 large eggs, and cook them in salted butter or bacon fat. Most of the time some fresh shredded colby jack, and I add the fresh cracked pepper at the end.
Posted on 5/13/24 at 11:41 am to tlsu15
For me, where there is salt, black pepper likely follows, and most definitely on eggs. Also, hot sauce if I’m not having salsa with them.
Posted on 5/13/24 at 11:51 am to tlsu15
I throw whatever I've feeling in them. Sometimes as little as just salt.. sometimes salt/garlic powder/umami seasoning/dried chives/parsley. Sometimes just Tony's.
I don't use a ton of black pepper in my cooking (I find it to be inferior to other peppers), but I'm sure I add it to eggs from time to time as well.
I don't use a ton of black pepper in my cooking (I find it to be inferior to other peppers), but I'm sure I add it to eggs from time to time as well.
Posted on 5/13/24 at 11:51 am to tlsu15
Your wife is wrong. S&P are pretty standard for eggs. I cook the eggs a little first, then add the S&P before they are finished. I think it is an Alton Brown thing with the timing and how salt can change how the eggs cook or something.
Posted on 5/13/24 at 12:32 pm to tlsu15
Black pepper is the only thing I add to my eggs.
Posted on 5/13/24 at 12:51 pm to tlsu15
I use T-Boy's seasoning. It doesn't have the garlic that Tony's has. As much as I like Tony's on most meats, garlic isn't a flavor that I like on eggs for breakfast.
Posted on 5/13/24 at 1:37 pm to tlsu15
Granulated garlic and tabasco.
Posted on 5/13/24 at 1:39 pm to tlsu15
There are not many savory dishes that I don't season with black pepper. Most stuff gets other seasonings, but just about everything gets black pepper.
Eggs almost always get S&P. Sometimes I add other stuff, but always S&P.
The only exception is when I make French omelets. I don't add black pepper when cooking due to aesthetics. I do, however, add it when I eat it.
Eggs almost always get S&P. Sometimes I add other stuff, but always S&P.
The only exception is when I make French omelets. I don't add black pepper when cooking due to aesthetics. I do, however, add it when I eat it.
Posted on 5/13/24 at 1:44 pm to BhamTigah
Recently went from S&P to everything bagel seasoning
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