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Message
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Posted on 6/28/18 at 9:14 am to Gaston
No milk.
Lots of butter though.
Like lots.
Lots of butter though.
Like lots.
Posted on 6/28/18 at 9:16 am to J Murdah
quote:
gordon ramsay cook scrambled eggs
Pouring should never be a method of transferring your eggs onto toast.
Posted on 6/28/18 at 9:17 am to Gaston
I don't, I prefer a soft scramble. Light and fluffy can be achieved by beating the eggs properly. Touch of salt, black pepper and just enough bacon grease to prevent sticking.
Posted on 6/28/18 at 9:18 am to Marlbud
quote:
Light and fluffy can be achieved by beating the eggs properly.
Yeah that’s my experience.
Posted on 6/28/18 at 9:22 am to TH03
I can assure all things being the same, the heavy cream makes a difference with mine.
But properly beating the eggs is definitely the most important step. Can always tell when I've rushed the process.
But properly beating the eggs is definitely the most important step. Can always tell when I've rushed the process.
Posted on 6/28/18 at 9:31 am to TH03
quote:
camellia uses malt shake mixers for their omelettes. So fluffy.
Definitely trying this
Posted on 6/28/18 at 9:32 am to al_cajun
quote:
camellia uses malt shake mixers for their omelettes. So fluffy.
Definitely trying this
I recently heard IHOP used pancake batter in their omelettes.
Posted on 6/28/18 at 9:36 am to LNCHBOX
Have you done it side to side? I’ve never tried to compare outside of just in my head. 
Posted on 6/28/18 at 9:36 am to LNCHBOX
quote:
I recently heard IHOP used pancake batter in their omelettes.
You misspelled IHOB.
Posted on 6/28/18 at 9:36 am to LNCHBOX
They do. It’s listed on the menu.
Posted on 6/28/18 at 9:37 am to LNCHBOX
quote:
I recently heard IHOP used pancake batter in their omelettes
This was part of the 'hacked recipes' from many years ago. I can tell you it really does make a difference.
Posted on 6/28/18 at 9:38 am to fightin tigers
quote:
This was part of the 'hacked recipes' from many years ago
It’s in plain English on their menu.
Posted on 6/28/18 at 9:38 am to TH03
quote:
They do. It’s listed on the menu.
Can't tell you the last time I've seen one of their menus
quote:
You misspelled IHOB.
The ones here still say IHOP. Louisiana never gets anything first
Posted on 6/28/18 at 9:38 am to LNCHBOX
IHOB is marketing. They’re still IHOP.
Posted on 6/28/18 at 9:39 am to LNCHBOX
quote:
The ones here still say IHOP. Louisiana never gets anything first
I believe they all still say IHOP, but I'm not sure.
Posted on 6/28/18 at 9:39 am to TH03
quote:
It’s in plain English on their menu.
I think I have been in ihop once in my life 20 years ago.
Posted on 6/28/18 at 9:43 am to fightin tigers
It was a drunk food go to for a while.
Posted on 6/28/18 at 10:29 am to AbitaFan08
quote:
Yes. It helps make the eggs fluffier. Or it does nothing and I just waste milk. Either way.
Posted on 6/28/18 at 11:40 am to Gaston
quote:
Melted, or just soft?
1. Crack eggs in bowl. Salt. Scramble.
2. While that sits and denatures, put pan on stove over mid-low heat (just over 3 on my electric stove).
3. Once pan is heated, melt butter. Once melted, add eggs.
4. Use a spatula to constantly scrape the eggs from the edge of the pan to the middle. Curds will begin to form.
5. Continue until eggs are solid (being this has become a point of contention, I don't mean until rock solid with no movement. I mean that I could, in theory, pick up the curds with my fingers and there is no actual liquid left in the pan).
6. Plate, add fresh cracked black pepper.
7. Serve immediately.
This post was edited on 6/29/18 at 10:19 am
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