On May 30, 1:52*pm, aem > wrote:
> On May 29, 12:01*pm, meatnub > wrote:
>
>
>
> > I just need to learn how to cook one right. I always thought (or maybe
> > even witnessed) that you dump the egg into the pan, let it cook, then
> > fold, with the top runny part getting cooked after it gets folded. I
> > don't know where I picked that up but I'm thinking that's wrong.
>
> You need Julia Child.
>
> The well-beaten eggs go into a medium hot pan and you move the pan
> around with one hand while rapidly stirring the eggs with the bottom
> of a fork in the other hand. *You're creating a smooth, smallest curds
> possible, mixture. *If you keep the agitation up there will not be any
> "top runny part" after about a minute. *When all is a smooth
> homogenous mixture you let it sit undisturbed for some 15 seconds or
> so to form a bit of skin on the bottom so it'll hold together, then
> while the center is still moist (but not raw or runny) you do the
> folding thing.
>
> Another way of thinking about it is to see it as the opposite of
> scrambled eggs. *There, your objective is large curds so you use low
> heat and occasionally push them around with a spatula to pile up
> little mounds.

We all need the Julia Child mindset

>* * -aem

--Bryan