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Started By
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re: How do y’all fry and scramble your eggs?
Posted on 8/27/20 at 1:13 pm to CBandits82
Posted on 8/27/20 at 1:13 pm to CBandits82
quote:
scramble perfect eggs
Low and slow. Add in a little milk or butter. And after about 30 seconds, keep the eggs moving and continuosly fold to get fluffy scrambled eggs.
For fried eggs I typically just have the burner on low-med and throw a lid over the pan to help the tops cook quicker. Take it off heat a little before its done and let it sit for a few.
0
Posted on 8/27/20 at 1:36 pm to hungryone
quote:
Slight thread hijack, but egg related: I keep making a sort of crust less quiche, using 6 eggs and 3/4 cup of heavy cream or cottage cheese, plus whatever (ham, cheese, leftover veggies, spinach, bacon, etc) and some seasonings. Bake for 30-35 mins at 325, poured into a buttered pie plate. It has a nice custardy texture and can easily be cut into sections to use on breakfast sandwiches.
I do some thing very similar but with ricotta and 8 eggs. Probably less custardy and more fluffy.
Posted on 8/27/20 at 1:36 pm to CBandits82
I only scramble eggs. Can't stand a fried egg.
I ALWAYS cook bacon to go with eggs. I scramble the eggs in a bowl, add a little salt (get most of the salt from the bacon grease) and A LOT of black pepper and I mean i cover the top with pepper, and cook it in leftover bacon grease on medium heat. We have one of those big flat top griddles I cook breakfast on. Really only cook breakfast on Saturday mornings.
I like my scrambled eggs when they just become "not wet".. wife likes them very done, but I would puke if I ate an almost burnt egg. She loves my eggs now. Same method for "scrambled" omelets. As the eggs cook, just throw everything in there and cook it all together. Don't do the flaps and folds.
Simple and unhealthy, but tasty as hell.
I ALWAYS cook bacon to go with eggs. I scramble the eggs in a bowl, add a little salt (get most of the salt from the bacon grease) and A LOT of black pepper and I mean i cover the top with pepper, and cook it in leftover bacon grease on medium heat. We have one of those big flat top griddles I cook breakfast on. Really only cook breakfast on Saturday mornings.
I like my scrambled eggs when they just become "not wet".. wife likes them very done, but I would puke if I ate an almost burnt egg. She loves my eggs now. Same method for "scrambled" omelets. As the eggs cook, just throw everything in there and cook it all together. Don't do the flaps and folds.
Simple and unhealthy, but tasty as hell.
This post was edited on 8/27/20 at 1:42 pm
Posted on 8/27/20 at 1:53 pm to CBandits82
Fry, tbsp butter in the pan over medium heat. Crack egg, cook for about a minute or so, sprinkle with salt. Flip, cook for another minute tops. Salt and on the plate.
Scramble, mix 2 eggs with a tbsp of heavy cream, whisk til smooth. Mix in 1/4 cup shredded cheese. 1 tbsp butter in pan over medium heat, dump egg mixture, let it sit for about a minute or two to set up. I prefer to fold it over a couple times instead of a traditional scramble, so it's somewhat like an omelette, but not really.
Scramble, mix 2 eggs with a tbsp of heavy cream, whisk til smooth. Mix in 1/4 cup shredded cheese. 1 tbsp butter in pan over medium heat, dump egg mixture, let it sit for about a minute or two to set up. I prefer to fold it over a couple times instead of a traditional scramble, so it's somewhat like an omelette, but not really.
Posted on 8/27/20 at 2:13 pm to CBandits82
Used to do the low and slow, small curd method but I actually prefer high heat, large curd scrambled now. Hot nonstick, butter, eggs scrambled in a bowl, push curds to the middle every 10-15 seconds in long motions with a silicone spatula similar to an omelet technique. Salt and pepper at the end
Posted on 8/27/20 at 2:21 pm to dpd901
Over medium or sunny side up.
Posted on 8/27/20 at 3:43 pm to Caplewood
quote:
Used to do the low and slow, small curd method but I actually prefer high heat, large curd scrambled now. Hot nonstick, butter, eggs scrambled in a bowl, push curds to the middle every 10-15 seconds in long motions with a silicone spatula similar to an omelet technique. Salt and pepper at the end
This is what I do except total cook time is like 30 seconds maybe.
Pull when they're still runny and they're perfect when served.
Posted on 8/27/20 at 4:33 pm to TH03
I use a small nonstick so the cook time is longer but I get more large curds and am able to keep them moist. Four eggs in a small 6 inch skillet takes about 1:30 to still remain creamy/moist
This post was edited on 8/27/20 at 4:34 pm
Posted on 8/27/20 at 5:12 pm to TH03
Posted on 8/27/20 at 5:14 pm to marcus3000
Interesting. I do think they taste better when seasoned after so I still won't change, but that's good to know.
Posted on 8/27/20 at 5:47 pm to CBandits82
Little coating of bacon grease in the pan. Medium low heat. I fry mine to over-medium, so I bring them up slowly. If scrambled, I will put a little milk and shredded cheese in the whisked bowl. I like the soft. Pull them a bit before done so they finish on the plate.
Posted on 8/27/20 at 6:13 pm to The Third Leg
I always put a dab of sour cream in with the eggs. Occasionally, shredded cheese too. I stumbled on "Good Eats" one morning as he was explaining what happens to eggs and how they should properly be cooked. Low to medium heat ... stir and fold the edges ...almost there, take the skillet off the burner the heat of the skillet will cook the eggs to perfection. Never screwed up eggs again. Until I dump them on top of the bowl of grits and stir them all up.
Posted on 8/27/20 at 9:36 pm to CBandits82
I prefer a high heat. Non stick. Flash melt butter. Crack eggs into pan, and scramble in the pan using a rubber cake type spatula. Eggs are done in less than a minute. Seasoned with salt and pepper. Topped with some Valentina Hot Sauce every now and again.
I've tried it every way, and I like the results this give me. Key is to pull off a little runny, as the eggs will continue to cook.
I've tried it every way, and I like the results this give me. Key is to pull off a little runny, as the eggs will continue to cook.
Posted on 8/27/20 at 11:43 pm to CBandits82
Salt em after with Cavendars Greek Salt or Tony’s
Posted on 8/28/20 at 6:31 am to CBandits82
Sous Vide at 147 degrees for 3 hours, finish in skillet
Posted on 8/28/20 at 9:29 am to CBandits82
I took a little bit of everything from here and made some kick arse eggs, little CB loved em.
Lots of good info in here.
Lots of good info in here.
Posted on 8/28/20 at 10:04 am to slinger1317
quote:
Sous Vide at 147 degrees for 3 hours
Posted on 8/28/20 at 10:10 am to slinger1317
quote:
Sous Vide at 147 degrees for 3 hours, finish in skillet
It’s more like 167F for 15 minutes. Massage the bag several times to ensure even cooking.
Posted on 8/28/20 at 10:52 am to TH03
quote:
Salt after. Salt breaks down the yolk and changes the texture.
This post was edited on 8/28/20 at 10:53 am
Posted on 8/28/20 at 12:14 pm to CBandits82
fry bacon first. cook (fried) eggs in bacon grease on low heat to desired consistency.
not healthy, but damn good.
if you can't scramble an egg, I don't know what to tell you. But I find its best to cook them over low heat and stir/move them around often.
not healthy, but damn good.
if you can't scramble an egg, I don't know what to tell you. But I find its best to cook them over low heat and stir/move them around often.
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