S Viemeister > wrote in news:a11ro5Fr82U1
@mid.individual.net:

> On 5/10/2012 5:44 AM, Ophelia wrote:

>>>>>> I make scrambled eggs with 50% eggs and 50% heavy cream!
>>>>
>>>>> Now that's interesting. I've never heard of such a thing. Any tips on
>>>>> your method? Thanks.
>>>>
>>>> Look up "custard".
>>>>
>>> I know that but I don't want custard for breakfast.
>>
>> Nor is it! As Shel says, you could think quiche but it isn't that
>> either. It is like regular scrambled but delightfully creamy. If memory
>> serves Sheila prepares her scrambled eggs this way too.
>>
> I use cream, but not as much as 50%. Part is whisked in before pouring
> into the pan, with a bit reserved for the very end.
>


I also use cream....... probably 60-40, sometimes 50-50 :-)

As O said, it gives you delightfully creamy scrambled eggs.


The SO went through a stage where she wanted the eggs just 'muddled' and
not whisked, and she wanted it slightly undercooked. I must say, I
preferred mine to be whisked rather than have cooked chunks of white and
yellow streaks through the mix.


I also have pics somewhere here of the perfect omlette...... I use water to
make mine, and they *have* to be undercooked to be light and fluffy.



--
Peter
Tasmania
Australia