Eggs, scrambled and otherwise

Popsugar (Multiple links in body of thread) | October 2, 2016

[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)?

[Fungi]

Wrong! Olive oil is very healthy, just not for frying. Use drawn butter, avocado oil, or bacon fat as you wish. Olive oil has a low smoke point and is best used for anything but frying. It would do your health well.

[NorthMountain]

I had forgotten that scene ...

[NorthMountain]

Nothing wrong with sauteeing in olive oil. Just don’t smoke it.

[ETL]

Simple scrambled egg with a slice of ham and a slice of Kraft American cheese on a toasted bagel. That does it for me.

[DugwayDuke]

Try a little mustard in your scrambled eggs. Yellow or brown.

[Fungi]

Exactly what I said.

[Jamestown1630]

How do you do bacon in those, and how large are they?

-JT

[RegulatorCountry]

For scrambled eggs, I’ve always cracked the eggs into a bowl, added a little salt and black pepper as well as a small amount of half and half or sour cream, and fried them in dairy butter, lightly flipping them so they fall apart and look “scrambled,” a lot lighter and more moist that way. Scrambled eggs that are literally scrambled get a little too dry, almost grainy. Not very good, I don’t think.

I’ve also always liked them over easy, but with the salmonella fears combined with restaurants apparently no longer employing people who know how to do eggs over easy, I only have them at home. Can’t stand runny egg white. Only the yolk should still be at all liquid.

[who_would_fardels_bear]

For scrambled eggs, I like them best fully scrambled in a bowl with some milk or cream cheese. Then cooked slowly in butter over low heat until they're no longer runny but still glistening a sunny yellow.

For fried, I prefer over medium, but I'm too clumsy to turn my eggs over. So I cook them in a small skillet with a dollop of butter on top and a lid on the pan. The steam that comes up as they're cooking, also cooks the top so they come out over medium without having to turn them over.

For omelets or scrambles with meat/veggies, I think it's best to precook all of the ingredients. If you're doing a scramble you can focus on making sure the eggs come out right and not worrying if the ingredients are fully cooked or not. For omelets, the cooked ingredients help to cook the inside of the omelet so you don't have to wait until the outside is brown and tough before the inside is fully cooked.

For a change, try a bologna and egg scramble.

[Fiji Hill]

I like Green Eggs and Ham—scrambled eggs with ham and New Mexico green chile.

[who_would_fardels_bear]

A long time ago I used to put a bit of mustard in my eggs.

I'm gonna have to start doing that again. Those eggs were tasty.

[Publius]

Add smoked salmon and onions to the eggs. It’s to die for.

[who_would_fardels_bear]

"scrambled eggs with ham and New Mexico green chile"

Great idea. Also, if you like chicken-fried steak and eggs for breakfast, try smothering the chicken-fried steak in green chile rather than white gravy.

Yum.

[E. Pluribus Unum]

I just layer three strips in each container. The strips cook in their own grease. 5 minutes for 6 strips makes them crisp, 4 minutes makes them not crisp. They are all lumped together, but it’s bacon!

[E. Pluribus Unum]

They are about 4.5 inches across.

[W.]

I love eggs, period. I mean...3 egg omelets are my fave, plain, cheese, or stuffed with hash browns and bacon/ham/sausage is fine, what ever is in the fridge. McD’s in the A.M. works, too. Burp!

[smokingfrog]

http://allrecipes.com/recipe/87319/heart-attack-eggs/

[tiki]

My favorite is scrambled eggs with diced green chile and cheese.

[DugwayDuke]

who_would_fardels_bear wrote: “A long time ago I used to put a bit of mustard in my eggs. I’m gonna have to start doing that again. Those eggs were tasty.”

Lots of folks make scrambled egg sandwiches and put mustard on the bread but it never occurs to them to put mustard in eggs they scramble for other purposes.

[Jamestown1630]

Thanks. They seemed smaller to me, but they sound perfect. I’d never seen them before, and I’ve never tried bacon in the MW, because I doubted it would get crispy.