Jim Davis > wrote in
et on May Sun 2009 pm

> snip
>
> Semi-interesting sidelight; when I was stationed in England in the 50's,
> I recall having breakfast in a restaurant and asking for my eggs to be
> scrambled. They didn't know what I meant and I had to go in the kitchen
> to show them. Just goes to show that some of us seem to think some
> terms are universal but they aren't. There's folks here on earth
> besides us 'yanks'. :-)
>
> As far as methods to scramble, I've seen some of the top chefs
> describing widely different ways. Bottom line, ain't no right or wrong
> way, just the way that works best for you. As for me, I mix up in
> advance with seasonings, pour into a fairly low heated pan and just mix
> until they start to set, turn off the heat and let the residual heat do
> the rest. (I also like to pick out that little white bit which seems
> gross to me, like something the rooster might have left.)
>

some folk make the in a pot...and stir constantly...results in smaller curds of eggs.
some folk make them in a pan like an omlete excepting they chop and stir a little.

some folk add stuff like cheese or mushrooms etc...
some folk add spices and hot sauces to the eggs before the pan/pot...

there is no standard way to scramble eggs.

some even make them in a microwave.
some over boiling water in a metal bowl.

see what I mean ...ain't no standard way or method.


--

The beet goes on -Alan