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 ...
This is the ONLY way to scramble eggs. Anyone who blends the eggs into a yellow mash might just as well add the bacon and toast and coffee to the mix and drink it from the blender.
The last time i ate an egg I was 8, 69 years ago!
I be beggin your pardon.
yaw might be livin in Yankee-land but yer cookin like a real Southerner. Jefferson Davis would be proud - Keep up the good work!
Possibly Yankee eggs are just better than the southern ones. The eggs I eat have flavorful yokes and whites so there is no need to add milk or whip together two distinctive tastes.
What a genius. No cook ever thought about this before.
I’ve found that bacon grease is better for fried eggs. Scrambling in bacon grease tends to leave the eggs too oily.
My mother always cooked scrambled eggs until they were really, really, really cooked (browned even) and she rarely moved them once they went into the pan.
Sorry to say I continued that process for way too many years.
A few years ago, I finally started coking scrambled eggs they way they should be cooked. What a pleasure it is to eat them now. No need to drowned them in salsa to get them down :-)
Coking = cooking - Geeze
2 eggs(mix well)
3/4 cup Old El Paso thick/chunky medium-hot salsa(or enough to make the egg mixture fairly dark red in color)
1 green onion chopped
1 slice firm bread ripped into 7-8 pieces
Mix together.
Butter small frying pan, cook/stir eggs in pan until firm on bottom/slightly uncooked on top, place small saucer plate(one that fits into, not over the pan)on top of eggs, give the plate a turn to break loose eggs if they've become stuck, flip pan/eggs onto plate, carefully place eggs back into pan(obviously uncooked side down), add pieces from 1 slice of favorite cheese on top.
Remove from heat(don't overcook them)...allow for cheese to melt.
The key for me is using a plate that's only big enough to completely cover the eggs so when I flip them they don't come out along the edge and burn the hll out of my hand. Of course the small pan/plate trick is mostly just for presentation...as you get a nice round-plate serving. One could just cook'em plain'ole scrambled or omelet style.
The bread BTW simply adds volume...if you're short on eggs this could easily make 2 servings.
...reason I call'em "Vegas Eggs" is that they remind me of how a lot of the buffets in Vegas used to serve their scrambled eggs back in the day.
I add a tad of milk to prevent them becoming too dry.
“Martha Stewart cooks her eggs over a double boiler...”
I remember reading years ago that Eleanor Roosevelt made excellent scrambled eggs in a chafing dish, same concept.
I like eggs, it’s hard to mess them up, as long as they are not over done.
Cajun bulls eyes.
Cut a square out of a piece of bread.
Heat the skillet.
Put the bread on the skillet
Stir the eggs up.
Make the bacon.
Cook the crawfish tails
Cut up the green onions.
Mix it all up.
Pour the mixture slowly into the hole in the bread.
Flip.
Enjoy with some Tony’s.
yum
Thanks for the recipe Ronsomed. Here is the same concept of cooking over simmering water. It probably does make great eggs, I have a pan I could try it in too, so maybe I will one Sunday morning.
Sure do agree about that - scrambled that have been cooked until brown are horrid.
Even just sections that are brown are trash bin worthy.
Bring the eggs to room temperature before cooking them. Set them in a bowl of waem water while the coffee is brewing.
(Like for an omelet.)
They’ll be fluffy and juicy. Great with crisp bacon.
I add a few dashes of turmeric. It adds a nice subtle note to the flavor of the eggs, and it invariably makes them a bright sunny yellow.
Chef Ramsay scrambles eggs in a sauce pan -— works good.
I have a good friend from Moldova, she does it this way, I have never as a native done this. Bowl and half & half beat and pour.
Cracker Barrel has the worst scrambled eggs in the good ole U.S. of A.
When the eggs are delivered to your table you don't know if you're looking at a small rubber omelet or a chunk of yellow Frisbee....and that's how they taste, also!
At a Cracker Barrel, ANY Cracker Barrel, you NEVER get the fluffy, tasty scrambled eggs discussed on this thread, never...no matter what state you're in.
I like their bacon, coffee and gift shop, LOL.
Leni
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