Posted on 01/25/2021 8:56:57 AM PST by mylife
Scrambled eggs might be a simple dish but it can be surprisingly hard to get right. Everyone wants a fluffy texture and to avoid the eggs going too rubbery. And one chef says the key is his secret ingredient – mayonnaise. Food scientist Alton Brown says the condiment gives the dish a creamier and more delicious texture.
(Excerpt) Read more at metro.co.uk ...
Add mayo AND sweet pickle relish to your scrambled eggs ... serve on lightly toasted wheat bread. That’s an anytime egg. For supper, fry up peppers and onions, then scramble in the eggs, mayo, and sweet pickle relish. Serve with a couple of yeast rolls and a glass of white Zinfandel (small glass).
You nailed it. And they have to be scrambled right in ahot pan. If I wanted eat something ‘fluffy’, I’d eat a pillow.
HAHAHAHAHA! Looks like nobody got it but you and me!
“I don’t know what to do with that tossed salad and scrambled eggs... I’ll say it again...”
“If I wanted eat something ‘fluffy’, I’d eat a pillow.”
Gotta love it.
Btw, that is a secret to catching the biggest fish in a lake.
You take your still-hot boiled eggs, stick them in a pair of nylons, and use them as your sinker weight.
The biggest fish will smell those eggs and get hungry, so they’ll take a bite out of whatever bait is nearby.
I like pickled eggs and use your method. It is amazing how much shell comes off in slabs! Easy way to peel lots of eggs for pickling.
And salad cream is not mayo either.
The insides are too runny for my taste.
We have more appliances than room to keep them already. Maybe someday.
It looks rubbery
See #112, the TV says its easy to store LOL
The TV said those air-pressure egg peelers worked, too. The TV says lots of things.
That episode rerun was on yesterday. Always funny.
Last article I read about him, he bragged about wanting to find a church that embraced homosexuality. Thanks, but I don’t need an engineer to cook eggs.
“Most cooks say that adding milk or cream actually causes the eggs to “bind” which I guess would tend to make them more rubbery.”
I remember when The Frugal Gourmet was on. He said to never use milk or cream — only water. That was for omelettes, so I expect it applies to scrambled eggs, too.
Ice bath immediately after cooking. No grey stuff, and you can peel them easily. Roll on the counter, and then the shell slides off in one piece.
“hard-boil eggs so that they’ll peel cleanly every time”
For me, this works:
Put the eggs in a pan and cover with cold water.
Bring to a boil uncovered — about 15 minutes for me.
Turn burner to lowest heat, and cover the pan.
Some turn burner completely off but I don’t.
Set timer for 15 minutes.
Drain. Add cold water and a lot of ice.
Shell should slide right off in one piece.
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