Posted on 10/02/2016 6:17:28 PM PDT by EveningStar
 LOL! I've been making scrambled eggs with Worcestershire Sauce for over 60 years. I kind of discovered it by accident when I was young & just playing around in the kitchen. I've been doing it all these years 'cause I like my eggs that way. I had no idea that professional chefs do it that way. Does this mean I'm a gourmet chef? |
Fry eggs in Del Monte catsup. A good base to add any else you like:
Onions, salmon, peppers, bacon, etc.
How much is a little?
Breakfast ping.
My go to egg dish is three or four eggs scrambled on low heat in Kerry Gold Irish butter, then topped just before serving with seafood cocktail sauce and chopped up Swiss cheese.
Interesting idea!
I make a 2 egg omelet every morning and it has been a great way to learn how to work with many ingredients. My current base is: butter, black pepper, salt substitute, onions precooked in bacon grease, precooked bacon pieces, tomato paste, a crushed garlic clove, cilantro, in different sections small amounts of chorizo, roasted chicken, raw onions, 4 kinds of cheese, topped with a spray of Wright’s liquid smoke, Italian spices, Parmesan shavings, green onions, crispy onions. By not blending the ingredients much it lets each ingredient take center stage briefly so each bite is different.
Foolproof soft boiled eggs.
1/2 “ max water in covered saucepan. Bring to boil.
Place eggs in pan, 1, 3, 4, doesn’t matter. Right out of the fridg.
Cover and steam 3 1/2 minutes.
Dunk or run cold water over them.
Heavy cream and some garlic powder...boy do the eggs come out creamy!
My fav is 4 eggs lightly mixed, no milk, and slightly under cooked so they still look shiny.
Plated then slathered with LA Victoria chunk salsa, mild or medium mostly but on occasion...Salsa Brava for a kick.
I like Deviled eggs. Hard boiled, mixed with a little mayonnaise and finely chopped sweet pickles. I like eggs just about any way they can be cooked as well. Eggs are great!
HOTEL RECIPE Crack eggs into lightly buttered frypan, s/p, – hotel chef adds 3-4 ice cubes. Cover/cook on low til tops turn white; or to your liking.
NOTE: Some say a proper basted egg has fat ladled over 6-10 times to flavor and cook top...... basting w/ bacon grease to create the cooking-from-above effect also adds calories.
Fried - Over medium in butter or bacon grease if I have it, which is not too often, I never touch pork except for bacon grease, and bacon or sausage a couple of times a year.
Anyway, I usually do 3 eggs, whites cooked and yolk liquid. With toast. Once eggs are done, chop them up and sprinkle on some cheese, then add a couple of good dollops of sour cream. Add some hot pepper and it’s one of my favorites for dinner. Milk is required. With almost everything actually...
I grow my own pepper, Tabasco or Habanero. Dry it in a food dehydrator, chop it to powder in a blender. Put it in a spice jar with shaker lid, use it like most people use black pepper. I haven’t touched black pepper since the mid 70’s. Cayenne works the same way, my favorite is Habanero. Last year my Habaneros didn’t do much so I ran out soon, I’ve been using Tabasco since about March. Same this year, one Habanero plant and it’s just now putting on a few peppers.
OK so scrambled - A little heavy cream, 3 eggs, mix in a bowl. Scramble in butter, olive oil, bacon grease or sunflower oil. The trick with scrambled eggs is to take them off the heat when they are still a bit wet, they will finish cooking in no time and will not get dry and grainy.
Scrambled eggs, with some garlic, cheese and sour cream rolled into a hot flour tortilla with some sausage crumbles and mushrooms is good too. Just had that for dinner tonight, but mushrooms only, don’t have any sausage.
I gotta try that French method though, sounds similar to the way I scrambled them on a grille. Pour onto grille whole, cut, whip and mix with a spatula, let ‘em cook. Not the same as whipped beforehand in a bowl and works quite well.
Toast is always done on a cast iron griddle, I’ve never owned a genuine toaster, don’t like ‘em. A dab of butter, let one side toast, flip.
Since we’re talking eggs...
Quiche -
2 eggs
1 cup milk
1 cup cheese. (cheddar or swiss)
garlic (1 to 2 cloves), chopped coarse.
Pie crust is optional, works with or without. Bake crust lightly but not brown before adding quiche. Keeps it from becoming mushy.
Put cheese into crust (or bare pan) first, add extras, slowly pour on milk and egg mixture.
Other additions - mushrooms, bacon, crumbled sausage, pepperoni, Canadian bacon, shrimp, spinach, broccoli...use your imagination.
Bake for about 30 minutes at 350ºF or until brown.
Fried egg sandwich...a round mold helps, but not mandatory. I use a large round cookie cutter coated with oil or butter. Put an egg fried mostly hard between two slices of toasted bread, toast bread with butter on inside only, add some mayo and cheese, good stuff. Use an English Muffin, you have your own home made Egg McMuffins. Add sausage if you wish, or bacon, mushrooms might be good but I haven’t tried it. If you look around you can get egg rings for making round fried eggs.
Off topic, but somehow this reminded me...
Grilled Cheese Sandwich - Never put butter on the outside, inside only. Grille one side of the bread to toast, with butter, flip and add cheese, put second slice on top, do not butter the outside, just toast both sides dry. No greasy hands. Or not much anyway. A little left over butter will still get on the outside, but not much. Cheddar is the standard but I like Swiss too. Monterrey Jack works, but too bland.
Butter always, never margarine. Margarine is made from partially hydrogenated vegetable oil, worst crap you can ever put in your mouth.
This is the best.
We had our Sunday morning fry-up with scramble eggs.Wooster sauce splashed in. Thick bacon and fresh riced potatoes.
I learned this from my mom as a kid, and have been doing it that way ever since. That and using a well seasoned cast iron #10 skillet. The pan is older than anyone logged into FR tonight. Ahhh history tastes good. ;)
Wooster sauce is the key!
Chop up a handful of onion finely...crush up some sausage patties and brown the sausage...Just before the sausage is brown enough add the onions...Then when the sausage has browned good pour in 4 beat up eggs and stir scramble...
Serve with buttered toast....Very easy and you can’t beat it...
(haven’t tried them, but they sound good)
Nero Wolfe’s Scrambled eggs:
6 large eggs
1 cup light cream
1/2 teaspoon salt
2 grindings fresh ground black pepper
2 tablespoons butter
4 tablespoons clarified butter
3 drops tarragon wine vinegar
directions
Bring water in the bottom of a double boiler to a boil and reduce the heat so that the water barely simmers. Use an asbestos pad if necessary. Break the eggs into a small bowl and add the cream, salt, and pepper. Beat vigorously with a whisk. Melt the butter in the top of the double boiler and add the egg-cream mixture. Cover and place over the simmering water.
Allow to cook undisturbed for about 15 minutes. Uncover and stir with a wooden spoon and continue to stir continuously until the desired degree of firmness is achieved. Be sure that the water in the bottom section does not reach a full boil. In the meantime, cook the clarified butter in a heavy-bottomed pan over low heat until it turns a dark brown. Be careful that it does not burn. Add a few drops of vinegar, stir, and serve as a sauce for the scrambled eggs.
nutrition
447 calories, 42 grams fat, 4 grams carbohydrates, 15 grams protein per serving. This recipe is low in carbs.
ping
Oh so bad, but oh so good. No need to flip the eggs, just spoon the hot grease over the top of the egg and it will cook the yolk.
Country style, as my grandma called them.
I used to cook in a very nice breakfast place in Tiburon. The Alton Brown method is what we used for scrambled and omelette as well. Still do and everyone raves.
I take a silicon spatula and lift the edges as they cook and let the uncooked eggs run underneath continuously, which adds fluffiness as well.
I like my eggs served to me in my recliner by my husband.
Seriously, he started cooking Sunday morning breakfast back when the babies were small so I could get them ready for church. I think it was the tights, we had a lot of girls and I think he decided breakfast was easier than getting them into tights and braiding hair.
25 years later, it’s a habit. Now though I generally do the prep work and get the onions and red bell pepper chopped and sauteeing in the pan while he’s shaving. Then I make hand poured coffee for us and wait in my chair.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.