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Message
How do you do Scrammbled Eggs?
Posted on 2/6/10 at 6:02 pm
Posted on 2/6/10 at 6:02 pm
I'm great when it comes to any other kind of egg, but my scrambled eggs are always crappy. I can never get a good fluff out of 'em.
So, how do you do your scrambled eggs? And how do they turn out?
So, how do you do your scrambled eggs? And how do they turn out?
7
Posted on 2/6/10 at 6:08 pm to Jackalope
quote:
So, how do you do your scrambled eggs?
I once had someone prepare scrambled eggs for a group made with a block of Philadelphia cream cheese, and it was ridiculously good. I would have never thought to add that.
I generally cook mine plain, maybe with some diced bell pepper. Or I mix in fried diced potatoes or chorizo, and throw it on a tortilla.
Posted on 2/6/10 at 6:13 pm to Jackalope
Add a T. of milk per egg you scramble, and don't over work the egg once it's in the pan.Fold it a few times...don't stir the crap out of it. Cook over med heat.Have the pan hot, add oil/Pam, then the egg mix.
Posted on 2/6/10 at 6:42 pm to Jackalope
salt, pepper, galic powder (a little), onion powder (a little), two dashes of Tabasco, a dash of tyme with the shelled eggs in bowl. Then, beat the hell out of the eggs with a wisk. Then into a pan with a little olive oil or bacon grease over medium heat and scramble.
Perfect every time.
Perfect every time.
Posted on 2/6/10 at 6:49 pm to OTIS2
quote:
Add a T. of milk per egg you scramble,
I also add milk to mine and a tiny bit of salt. Whip with a whisk, then pour into the pan.
This post was edited on 2/6/10 at 6:50 pm
Posted on 2/6/10 at 6:59 pm to Dorothy
Stir it like crazy if you want them soft. Nothing is gained from not stirring them. Use low heat, start with butter, and you can even dice up small pieces of butter before you start cooking. A nonstick pan and a silicon spatula are your friends. If its not silicon, you will eat a little bit of it each time. mmmm 
Posted on 2/6/10 at 7:02 pm to Jackalope
I like them French style. I put them in a pan with a knob of butter, unbeaten, over a low heat. I stir them slowly until they begin to form small curds. At the end, put in a couple of tablespoons of creme fraiche to stop the cooking, then season with salt, pepper, and chives, then serve them over buttered toast. It's more like a custard than scrambled eggs. I don't know how people eat the hard dry "fluffy" scrambled eggs cooked quickly over high heat. I think they taste like shite.
Posted on 2/6/10 at 7:05 pm to beezerboy76
Also if you have a lid, put 1-2 tablespoons of water in the pan and cover it for 10-20 sec. The steam will fluff the eggs and they come out great. Good technique for omelets also.
Posted on 2/6/10 at 7:05 pm to Jackalope
water in place of the milk will make them fluffy
Posted on 2/6/10 at 7:11 pm to Freshly71
quote:
I like them French style. I put them in a pan with a knob of butter, unbeaten, over a low heat. I stir them slowly until they begin to form small curds. At the end, put in a couple of tablespoons of creme fraiche to stop the cooking, then season with salt, pepper, and chives, then serve them over buttered toast. It's more like a custard than scrambled eggs. I don't know how people eat the hard dry "fluffy" scrambled eggs cooked quickly over high heat. I think they taste like shite.
+10000
Posted on 2/6/10 at 7:12 pm to Jackalope
low and slow in a lot of butter, with a little green onion or chives.
Posted on 2/6/10 at 7:15 pm to el tigre
quote:
water in place of the milk will make them fluffy
Do not do this, it is not true in any way
Posted on 2/6/10 at 7:18 pm to el tigre
yeah i was about to suggest butter.
im also a big potato guy so i usually incorporate potatos in any type of egg breakfastt hing.
im also a big potato guy so i usually incorporate potatos in any type of egg breakfastt hing.
Posted on 2/6/10 at 7:35 pm to beezerboy76
quote:quote:
water in place of the milk will make them fluffy
Do not do this, it is not true in any way
That didn't make much sense to me either
Posted on 2/6/10 at 7:46 pm to Afreaux
Recently, in butter, I sauteed some finely diced yellow onion, then added some garlic that I had pressed,and when that smelled right, I added some diced green onion. Added the eggs, salt and pepper, and voila, my wife ate breakfast after trying a bite. She normally will not eat breakfast.
This post was edited on 2/6/10 at 7:59 pm
Posted on 2/6/10 at 8:09 pm to Good Times
i scramble my eggs in the left over grease from the bacon.
not at all healthy- but good.
not at all healthy- but good.
Posted on 2/6/10 at 8:12 pm to tigernurse
quote:
i scramble my eggs in the left over grease from the bacon.
Glad you mentioned that. I add a spoonful of magic juice as well.
Posted on 2/6/10 at 8:15 pm to Good Times
i keep left over bacon grease in an old mason jar in my fridge. I will add a spoonful to quite a few things.
my favorite is to pan fry corn with it.
Fried Corn
2 cans kernel corn
1 can cream corn
couple TBSP bacon grease
S/P
tony's or season salt if you want.
my favorite is to pan fry corn with it.
Fried Corn
2 cans kernel corn
1 can cream corn
couple TBSP bacon grease
S/P
tony's or season salt if you want.
Posted on 2/6/10 at 8:26 pm to tigernurse
quote:
i keep left over bacon grease in an old mason jar in my fridge. I will add a spoonful to quite a few things.
Same Same. I like to pan fry the adult chicken egg breast in the stuff. BTW My wife is an RN, and it's allowed around here.
Posted on 2/6/10 at 8:35 pm to Good Times
quote:
Hill top in Tn
what part of TN are you in? i'm not a stalker, i promise.
quote:
BTW My wife is an RN, and it's allowed around here.
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