Posted on 07/20/2022 10:41:58 AM PDT by mylife
Like a mother with her children, I have a hard time picking favorites when it comes to egg preparation methods. As my esteemed colleague Stephen Johnson has pointed out, cooking eggs can literally teach you how to cook. They truly give us so many gifts.
I’ve been on a bit of a scramble kick recently. I enjoy cooking scrambles because they take well to last minute tweaks and additions: You can dash and sprinkle them with a wide variety of sauces and seasonings, impulsively and without much measuring (my favorite style of cooking).
As you may know, I am a big fan of umami, and that enthusiasm been reflected in my most recent scrambles. Here are a few of the impulsive, last-minute, umami-boosting additions I’ve been playing around with.
Add onion powder for subtle savoriness On a lark, I added the last bit of onion powder from an almost empty jar, and was rewarded with deeply savory eggs, with lovely notes of toasted allium. The effect was delicious, but subtle enough to qualify as a “secret ingredient.” You, and anyone else you feed these eggs to, will notice that they taste better, but the yolk tempers the onion so it doesn’t scream “onion powder.” A pinch or two per egg is all you need (depending on how fresh your onion powder is, of course).
Add soy sauce for deep, rich saltiness Unlike onion powder, soy sauce isn’t subtle. It barges into your scramble screaming “UMAMI” and “SALT,” and honestly your eggs are the better for it. Just a splash adds dark saltiness and a touch of fermented umami that punctuates the richness of the egg. I prefer to do a low and slow scramble when soy sauce is involved; sometimes I add a little mirin for sweetness.
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My mother did the onion thing decades ago. She’d sauté raw onion in butter in the pan then she’d chuck the onions and scramble the eggs in the infused butter. Me I keep the onions in the eggs. Waste not want not.
good combo
Soft scrambled, with lots of butter and cheese, a dash of garlic salt, dash of lemon pepper, a few dashes of chili powder, and a few drops of tobacco. Heavenly.
yom
Either Tony Chachere’s or garlic salt, pepper, and hot sauce.
waffle/pancakes.. sweet/savory or BOTH??
Paul Prudhomme’s
Good food doesn’t need any spices or whatever.
enjoy yer hard boiled egg.
Sadly I don’t cook and my eggs suck so this post is all Greek to me.......
My normal breakfast: A small bowl with California olive oil, enough that when swished around leaves a film almost to the top of the bowl. Then I add a helping spoon of minced garlic in water, (with some of the water fron the jar), two large eggs, a table spoon of Kikkoman soy sauce, and a large dash of Sweet Baby Rays barbecue sauce. This I beat with a fork to a uniform consistency, cover with a slice of cut up Pumpernickel which I submerge in the egg mix, and cook in the microwave for three and a quarter minutes. I smear a little barbecue sauce on top before I eat it.
interesting, but a microwave?
It’s gotten difficult to get sodium free chicken bouillon around here. Thanks, Joe Biden, sc***ag.
Fry up a half pound of bacon in a large skillet, low and slow heat. Remove the bacon then sauté a chopped onion in the bacon drippings making sure to use the moisture from the onion to lift the glazing from the bacon protein off the pan. Beat and pour 6-8 eggs over the sautéed onions, add the bacon back to the pan and finish scrambling the eggs.
Your cardiologist may complain, but if you didn’t eat all that sugar and bread he would be out of work. Bacon grease and eggs are fine and healthy.
i like poached that way- much quicker and less mess- cant taste a difference-
eff the cardiologist
By the way, his meatloaf recipe is the best meatloaf of all time. My dad moved into a new place and I told him I'm going to make that for a welcome meal.
woosterwherall rocks
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