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re: Do you add milk to scrambled eggs?
Posted on 6/28/18 at 12:24 pm to Marlbud
Posted on 6/28/18 at 12:24 pm to Marlbud
quote:
I don't, I prefer a soft scramble. Light and fluffy can be achieved by beating the eggs properly.
I prefer my scrambled eggs less scrambled and more sternly talked to while being gently stirred. I like flecks of white and yolk and not homogeneous whipped yellow. I like a little dairy in my eggs to bump up the flavor just a notch, but if I don't have any, that isn't going to stop me from making eggs.
0
Posted on 6/28/18 at 1:01 pm to Joshjrn
quote:
Continue until eggs are solid.
Congrats, you managed to overcook eggs.
Pull them off the heat when they’re still wet. They will continue to cook and will be perfect when served.
Posted on 6/28/18 at 1:07 pm to Gaston
I add butter and heavy cream.
Posted on 6/28/18 at 1:15 pm to TH03
Gordon Ramsey basically said that Americans in general make them all wrong. After watching his preparation, I’ll never go back to my old way of doing it.
Posted on 6/28/18 at 1:19 pm to Gaston
Dairy fat coats egg proteins and slightly inhibits their coagulation when cooked. This provides more leeway to cook scrambled eggs all the way through, before they become tight, overly firm, and dry.
You can achieve the same effect without milk or cream - but in that case, your timing needs to be perfect.
Also, the flavor becomes richer (and more interesting, IMO) when the eggs have a touch of cream.
You can achieve the same effect without milk or cream - but in that case, your timing needs to be perfect.
Also, the flavor becomes richer (and more interesting, IMO) when the eggs have a touch of cream.
Posted on 6/28/18 at 1:41 pm to No Disrespect But
I barely cook my eggs, but that's some good information...thanks.
Posted on 6/28/18 at 1:55 pm to Gaston
water
Posted on 6/28/18 at 1:57 pm to AbitaFan08
Speaking of IHOb, we ate their the other night.
The burger was for fine, but it was well down and I kind of assumed a more “artisan” bun.
Also, for $10.50, I could get an amazing burger at Mamas or Fully Stacked.
The burger was for fine, but it was well down and I kind of assumed a more “artisan” bun.
Also, for $10.50, I could get an amazing burger at Mamas or Fully Stacked.
Posted on 6/28/18 at 3:11 pm to the paradigm
quote:
Gordon Ramsey basically said that Americans in general make them all wrong
This! I prefer his method. Whisk in skillet season after. Though I add salt n pepper halfway through.
Posted on 6/28/18 at 4:04 pm to Rza32
A little milk, dash of hot sauce and black pepper. Guess I need to look into the Ramsey way given this thread.
Posted on 6/28/18 at 4:13 pm to the paradigm
Well he can’t pronounce tomato and puts creme fraiche in the eggs at the end.
He can sod off.
He can sod off.
Posted on 6/28/18 at 4:19 pm to dirtsandwich
quote:
Guess I need to look into the Ramsey way given this thread.
They look way to under cooked to me.
Posted on 6/28/18 at 4:32 pm to TH03
I love soft scrambled eggs and also creme fraiche in eggs.
Posted on 6/28/18 at 4:32 pm to LouisianaLady
How do you pronounce tomato?
Posted on 6/28/18 at 4:39 pm to TH03
i hate the taste of milk in my eggs and i think i make them damn perfect every time. light, fluffy, buttery and tasty.
turn on gas burner, put iron skillet on it with a generous (3/4") slice of butter.
crack eggs into glass bowl; beat the frick out of them with a fork until they're fluffy.
dump into iron skillet (butter should be bubbling and about to turn brown) and kill the fire.
swirl them around the pan 3-4x as skillet cools until perfectly fluffy and dump them into your bowl or plate.
if you do it right you leave nothing behind in the iron skillet except oil from the butter.
eta this assumes you have a properly seasoned iron skillet to begin with.
turn on gas burner, put iron skillet on it with a generous (3/4") slice of butter.
crack eggs into glass bowl; beat the frick out of them with a fork until they're fluffy.
dump into iron skillet (butter should be bubbling and about to turn brown) and kill the fire.
swirl them around the pan 3-4x as skillet cools until perfectly fluffy and dump them into your bowl or plate.
if you do it right you leave nothing behind in the iron skillet except oil from the butter.
eta this assumes you have a properly seasoned iron skillet to begin with.
This post was edited on 6/28/18 at 4:46 pm
Posted on 6/28/18 at 4:42 pm to TH03
Tomato.
Posted on 6/28/18 at 4:50 pm to AbitaFan08
A pinch of flour also “fluffs”—especially omelets
Posted on 6/28/18 at 5:05 pm to NakaTrash
quote:
A pinch of flour also “fluffs”—especially omelets
nothing..and i mean NOTHING beats the blender-omelets at wafflehouse. i drool just thinking about them.
Posted on 6/28/18 at 5:31 pm to CAD703X
IHOP — err IHob puts batter in their omelette also
Posted on 6/28/18 at 6:14 pm to Gaston
A splash of heavy cream, whipped a frothy as I can get it, butter into one of those copper skillets and then the egg mixture, keep the eggs moving and pulled away from the skillet as they begin to cook. Pull them a little loose and add salt and black pepper on the plate.
The heavy cream and butter add a richness of flavor I like. Moving them keeps them fluffy. Pulling them from the skillet onto the plate before they cook hard is just common sense, unless you like them well done.
IMO, they need bacon served alongside the scrambled egg. 2 eggs, 2 slices of bacon, coffee and toast with seedless raspberry jelly is a great meal - breakfast or dinner. Sounds so good we may have this for dinner tonight
The heavy cream and butter add a richness of flavor I like. Moving them keeps them fluffy. Pulling them from the skillet onto the plate before they cook hard is just common sense, unless you like them well done.
IMO, they need bacon served alongside the scrambled egg. 2 eggs, 2 slices of bacon, coffee and toast with seedless raspberry jelly is a great meal - breakfast or dinner. Sounds so good we may have this for dinner tonight
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