- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 8/1/13 at 12:05 pm to Gris Gris
I don't whip beforehand and I've seen people advise against that many times (including Ramsay).
I heat the pan first, which is probably a mistake.
I salt/pepper about halfway through, toss in a little cheese and pull them off.
I don't stir much either.
I'm sure Ramsay's method tastes great, but they look kind of gross.
I heat the pan first, which is probably a mistake.
I salt/pepper about halfway through, toss in a little cheese and pull them off.
I don't stir much either.
I'm sure Ramsay's method tastes great, but they look kind of gross.
Posted on 8/1/13 at 12:34 pm to OBUDan
quote:
I'm sure Ramsay's method tastes great, but they look kind of gross.
Rich, decadent scrambled eggs.
Posted on 8/1/13 at 12:58 pm to pooponsaban
quote:
It's not that I can't. I just don't understand why I should.
cuz its already hot from frying the bacon and sausage?
Posted on 8/1/13 at 1:03 pm to CAD703X
I like to beat the eggs, add a little sour cream when you do (if not milk or water), add Tony's.
Scramble in pan with a little butter.
Scramble in pan with a little butter.
Posted on 8/2/13 at 10:41 am to Gris Gris
quote:
Rich, decadent scrambled eggs.
I cooked him his style (didn't have chives or cream, though), and they turned out fantastic.
So I guess I'm a convert.
Posted on 8/2/13 at 11:01 am to OBUDan
Try them with the creme fraiche or sour cream and you'll really be a convert.
For those who like firmer eggs, you can still use Ramsey's version and just cook them until they're a bit firmer.
For those who like firmer eggs, you can still use Ramsey's version and just cook them until they're a bit firmer.
Posted on 8/2/13 at 11:06 am to lsuwontonwrap
Eggs, whole milk, parsley, scallions, salt and pepper
Beat eggs vigorously for at least a couple full minutes.
Put butter in pan. Cook eggs on LOW.. Continuously folding.
I sprinkle a little cheese if I'm in the mood.
Don't let them overcooked into dryness. I like them a tad still runny. Not too much. Just a little.
Beat eggs vigorously for at least a couple full minutes.
Put butter in pan. Cook eggs on LOW.. Continuously folding.
I sprinkle a little cheese if I'm in the mood.
Don't let them overcooked into dryness. I like them a tad still runny. Not too much. Just a little.
Posted on 8/2/13 at 11:39 am to lsuwontonwrap
I really dont see why people add water or milk. If you cook them properly it isnt necessary
Posted on 8/2/13 at 12:26 pm to Gris Gris
quote:
Try them with the creme fraiche or sour cream and you'll really be a convert.
I think I'm going to do that tomorrow with that salmon and croissant recipe he has on there.
Posted on 8/2/13 at 12:30 pm to OBUDan
The salmon croissant dish looks oh so good.
I will never beat the hell out of my eggs before cooking them like I used to do, again. These are far superior to any of the scrambled egg tricks I've tried.
I will never beat the hell out of my eggs before cooking them like I used to do, again. These are far superior to any of the scrambled egg tricks I've tried.
Posted on 8/2/13 at 12:31 pm to Gris Gris
What temp do you cook them at?
Only issue I had was the burner on too low and I was just stirring and stirring and stirring and they weren't really cooking.
Only issue I had was the burner on too low and I was just stirring and stirring and stirring and they weren't really cooking.
Posted on 8/2/13 at 12:33 pm to OBUDan
I sort of play with the fire until I get it where I want it. Not too too low, but not on medium. You do have to stir a good bit. I get a feel of the temp as I go along. Not a good answer, I know.
Posted on 8/2/13 at 12:57 pm to Gris Gris
Well, that makes me feel better, because I was oscillating between low and medium, because I didn't want to overcook them, but it seemed to be taking me longer than it did him in his videos.
Posted on 8/2/13 at 1:06 pm to OBUDan
After you make them a few times, you get a feel for the temp. Sort of like making a roux. I have a feel for the temp for that, also, though I tend to go high on that.
Posted on 8/2/13 at 1:19 pm to OBUDan
Oddly enough, I started cooking mine Ramsey's way about 2 weeks before this thread started. I won't be cooking them any other way.
I cook mine on a much higher heat than y'all evidently. I'm slightly past medium heat.
I cook mine on a much higher heat than y'all evidently. I'm slightly past medium heat.
This post was edited on 8/2/13 at 1:21 pm
Posted on 8/2/13 at 1:22 pm to Louie T
Think I'll up my heat a bit, then.
Posted on 8/2/13 at 1:31 pm to Gris Gris
quote:there is never a bad time to try something new in cooking, never.
Think I'll up my heat a bit, then
Posted on 8/2/13 at 2:37 pm to Louie T
quote:
I cook mine on a much higher heat than y'all evidently. I'm slightly past medium heat.
I'll give that a go. It seemed to work better for me near medium, I just didn't want to overcook, so I kept turning them down.
Posted on 8/2/13 at 2:38 pm to OBUDan
quote:
OBUDan
I got a job for you...
Page 4 of 6
Popular
Back to top
Follow TigerDroppings for LSU Football News