Like Rocky!
Posted on 10/02/2016 6:17:28 PM PDT by EveningStar
I'm really not much of a cook at all. I don't have the patience or the concentration.
It's therefore no surprise that I would fall back on cooking eggs - fried, boiled, or poached.
When I fry the eggs, I prefer to use bacon grease, but butter works just fine. So does olive oil if I'm in a healthy mood.
I recently ran across a scrambled eggs recipe that used Worcestershire sauce:
You Never Knew You Needed Scrambled Eggs With Worcestershire Sauce
I tried it and I liked it.
The link led me to a couple other links:
This Is How All Your Favorite Chefs Make Scrambled Eggs (Alton Brown, Giada De Laurentiis, Gordon Ramsay, Chrissy Teigen, The Pioneer Woman: Ree Drummond, Mario Batali)
11 Totally Awesome Breakfast Scrambles
So, how do you like your eggs (if at all)?
Worcestershire sauce tastes so good because it has anchovies. Most people think they hate anchovies but if you secretly add a touch to foods they will love it
O that sounds yummy I will give it a try and see
Raw.
Sometimes I’ll put a tablespoon or so of curry powder into scrambled eggs. I’ll add cream and use extra butter to make them creamier. Add black or cayenne pepper to taste.
A girlfriend decades ago added a dash of vermouth to scrambled eggs. I still remember how good that was.
I scramble mine in butter or bacon fat after mixing in cayenne pepper and Creole seasoning.
Olive oil is not healthy. Stick with butter or bacon grease.
My daughter used to like hers with pesto mixed in.
Also it has tamarind and tamarind’s tartness, like lemon, is a good foil to perk up rich oily food.
I diced up some Spam, fried it and added scrambled eggs. It was a good breakfast this morning.
bump
Seriously ... over hard, in bacon fat.
Or scrambled with finely chopped sausage and jalapenos.
I scramble in butter. But lately, I’ve stopped “scrambling” and drop the eggs right into the melted butter, yokes still unbroken. And then I stir them around in the frying pan. They’re not exactly “scrambled” so I don’t know what to call them. But they taste better that way.
French scrambled eggs are the best b/c of their technique.
Break eggs into a dish——stir gently three or four times to break the yolks.
DO NOT beat them into oblivion before cooking.
Gently add a dollop of sour cream or crème fraiche.
Then cook in butter or oil just done-—preferably undercooked-—still shiny.
Serve seasoned w/ s/p.
Butter is much healthier than olive oil. The only vegetable oil which approaches butter is coconut oil.
Stick to butter.
Back to the question, I find coconut aminos to be an excellent base for fried eggs (especially if I use the aminos to deglaze the pan prior to starting the eggs). Can be used in scrambled, as well.
6 eggs, blended in blender, 1 & 1/2 cups cottage cheese, 1/2 cup almond flour or regular flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda, all blended in blender.
Makes egg pancakes but if you don’t have the patience for pancakes you can scramble them and serve with butter and syrup.
Yum, I had the whole batch today.
Like Rocky!
Hmm, I like spam, going to try that in an egg scramble.
Microwaves six strips of bacon in 5 minutes, then two sunny side up eggs in 55 seconds.
I love them.
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