Posted on 04/16/2014 5:54:51 PM PDT by kingattax
Eggs and butter. That’s all you need for truly amazing scrambled eggs. Unfortunately, eggs and butter are also the key ingredients in really bad scrambled eggs, the rubbery, flavorless kind you find too often in diners and restaurants.
The fact is, your eggs will always live and die by how they’re handled on the stovetop. Cook them too long and you extract the moisture and, with it, the flavor. But if you cook them gently and slowly, over low heat, you’ll have the best eggs you’ve ever tasted. Crack them directly into the pan and, instead of scrambling them, slowly push them about with a rubber spatula.
The whites stay white, the yolks a rich yellow. After a few minutes, you have scrambled eggs that are deeply flavored and wonderfully soft. It’s that simple, and they are that good.
(Excerpt) Read more at yahoo.com ...
Eggbeaters in a bowl sprayed with PAM first, with olives, cheese, jalapenos, bacon bits, and chopped tomato; cook on high in the microwave for four minutes. Dump out...easy omelet.
I hate undercooked and half scrambled eggs. I like my eggs pre scrambled cooked well done in bacon grease.
Your taste may differ.
Silicone high-heat spatula, and a good non-stick egg pan.
I flip them, but I was a cook.
Yum! sounds great..& easy. Don’t know what it is about eggs, but I can’t cook them! They never turn out how I want..
I prefer bacon grease, but butter is the next option.
This is our families b-fast mainstay. Great way to start the day (but we use 1st cold pressed olive oil, leave off the bread, and add fruit instead).
No, yours are about right, butter though if no bacon grease.
Also, I use a cast iron skillet. There is no comparison. Tossed my (extremely expensive) Calphalon non-stick a few years ago and I haven’t looked back.
You whip em real good in a bowl and add milk. never heard of breaking eggs in a pan for scrambled eggs, must be a Yankee way of doin it. ; )
when you’re doing anything and want it to turn out the way you want it to, my grandfather said you always have to make sure you are ‘holding your mouth right’.
maybe that’s it. :)
See? Cookbook recipes ARE on FR. So, maybe you SHOULD be kinder and less snarky with your postings?
there ya go...thats the ticket
Martha Stewart cooks her eggs over a double boiler, gradually folding them over periodically.
I just add a little water and that makes them good and fluffy. The kids love them.
“Do you like eggs?”
She laughed. She looked at me, so I laughed too.
Wolfe scowled. “Confound it, are eggs comical? Do you know how to scramble eggs, Mrs. Valdon?”
“Yes, of course.”
“To use Mr. Goodwin’s favorite locution, one will get you ten that you don’t. I’ll scramble eggs for your breakfast and we’ll see. Tell me forty minutes before you’re ready.”
Her eyes widened. “Forty minutes?”
“Yes. I knew you didn’t know.”
— Nero Wolfe, conversing with Lucy Valdon, in The Mother Hunt, chapter 17
Maybe one of the funniest things ever written. I recall something like after he was satiated with his stupendous 40 minute scrambled eggs and had his first beer he conceded that housewives could perhaps be excused their lack of 40 minute egg-making lore due to their other responsibilities.
Never made them, but I should probably try. Here’s a recipe with two reviews:
http://www.cdkitchen.com/recipes/recs/40/Nero_Wolfes_Scrambled_eggs40529.shtml
Freegards
I’m with you, although I’ll accept butter or margarine as a substitute for bacon grease. The flavor of butter just really works well with eggs.
Not like the way some people beat it to death with the spatula until what results is like buckshot.
Add milk & turn it very slowly, cooked layers over uncooked.
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