So, how do you scramble eggs? In a bowl and then drop the mixture in a pan
or right in the pan after you have broken the shell?

I tend to think scrambled eggs are different from beaten eggs which are
used for omelettes and frittate. Or does it actually not make that much of
a difference?

Also, do you add anything to your scrambled eggs?

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

On May 8, 3:49*pm, Michel Boucher > wrote:
> So, how do you scramble eggs? *In a bowl and then drop the mixture in a pan
> or right in the pan after you have broken the shell?
>
> I tend to think scrambled eggs are different from beaten eggs which are
> used for omelettes and frittate. *Or does it actually not make that much of
> a difference?
>
> Also, do you add anything to your scrambled eggs?
>
> --
>
> Capitalism is the astounding belief that the most wickedest
> of men will do the most wickedest of things for the greatest
> good of everyone. - John Maynard Keynes

Either or. I add a little milk sometimes. You can add a little green
onion or bell pepper or whatever you want.

Chemo the Clown > wrote in news:39e93eac-cc2a-4ac9-9e04-
:

>> Also, do you add anything to your scrambled eggs?
>>
> Either or. I add a little milk sometimes. You can add a little green
> onion or bell pepper or whatever you want.

While scrambling in the pan? Or do you beat them separately?

I add water to my omelettes and frittate, a tip I picked up here which I
find superior to milk.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

On Fri 08 May 2009 03:49:18p, Michel Boucher told us...

> So, how do you scramble eggs? In a bowl and then drop the mixture in a
> pan or right in the pan after you have broken the shell?
>
> I tend to think scrambled eggs are different from beaten eggs which are
> used for omelettes and frittate. Or does it actually not make that much
> of a difference?
>
> Also, do you add anything to your scrambled eggs?
>

I like them both ways, depending on my mood. I don't add anything except
softened butter near the end of cooking.

--
Wayne Boatwright
------------------------------------------------------------------------
Dinner, a time when . . . one should eat wisely but not too well,
and talk well but not too wisely. ~W. Somerset Maugham

"Michel Boucher" > wrote in message
...
> So, how do you scramble eggs? In a bowl and then drop the mixture in a
> pan
> or right in the pan after you have broken the shell?
>
> I tend to think scrambled eggs are different from beaten eggs which are
> used for omelettes and frittate. Or does it actually not make that much
> of
> a difference?
>
> Also, do you add anything to your scrambled eggs?
>
> --

Step Action

1 Place a 6" cast iron pan on a gas burner.
2 Remove real butter & 2 - 3 eggs from the fridge
3. While the pan is heating crack open the eggs into a bowl and add a
healthy pinch of salt.
4 Put a pat (1 T) of butter into the pan
4a. Put 2 pieces of toast into the toaster and push down the lever.
5 Pike the yolks with the tines of a fork and mix the eggs/salt with
the fork.
6 When the pan is nicely coated and the butter begins to sizzle pour
the egg/slat mixture into the pan.
7 As the eggs begin to set on the bottom of the pan start dragging th
eggs with the fork allowing the uncooked egg to flow into the already cooked
area.
8 Continue with this process of dragging the egg until the eggs are
cooked to your satisfaction.
9 Turn off the heat and serve
10 Wipe out the well seasoned cast iron pan with a paper towel

Dimitri

Wayne Boatwright > wrote in
5.247:

>> Also, do you add anything to your scrambled eggs?
>>
>
> I like them both ways, depending on my mood. I don't add anything
> except softened butter near the end of cooking.

Salty or sweet butter?

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

Chemo the Clown said...

> Either or. I add a little milk sometimes. You can add a little green
> onion or bell pepper or whatever you want.


I've seen brunch buffet omelette stations first sauté the vegetables till
wilted, then add to the eggs in the pan before they set. It's really more
"scrambled eggs," the folding like an omelette is pretty much for show. Not
the set/fill and fold omelette I'm used to.

They definitely make liberal use of clarified butter!!! :9

I'd stir up the eggs before scrambling.

Best,

Andy
--
Eat first, talk later.

On Fri 08 May 2009 04:58:55p, Michel Boucher told us...

> Wayne Boatwright > wrote in
> 5.247:
>
>>> Also, do you add anything to your scrambled eggs?
>>>
>>
>> I like them both ways, depending on my mood. I don't add anything
>> except softened butter near the end of cooking.
>
> Salty or sweet butter?
>

Sweet bbutter. I lightly sprikle my eggs at table.

--
Wayne Boatwright
------------------------------------------------------------------------
To the old saying that man built the house but woman made of it a
"home" might be added the modern supplement that woman accepted
cooking as a chore but man has made of it a recreation. ~Emily Post

In article >,
Michel Boucher > wrote:

> Wayne Boatwright > wrote in
> 5.247:
>
> >> Also, do you add anything to your scrambled eggs?
> >>
> >
> > I like them both ways, depending on my mood. I don't add anything
> > except softened butter near the end of cooking.
>
> Salty or sweet butter?

Either. The eggs want a pinch of salt in any case.

The only time I scramble in the pan is when I've broken a yolk
in setting out to do fried eggs. I like to beat well, add some
chives (nothing else -- otherwise I go the omelet route...),
and 1-2 tsp. milk or half-and-half. Then into the pan and do a quick
mix with the melted butter, and leisurely fold into large curds
as the eggs set. Remove from pan _before_ they are perfectly set
to your taste, as they keep cooking for a bit. Yummy.

I add a little water and a little milk, a bit of salt and pepper, mix
together in a bowl, then dump into the skillet. I keep the heat low
and push the eggs around til they 'follow' the spatula. I like em
fluffy, and dry and NO WHITE visible. Gotta have ketchup with em.

On Fri, 8 May 2009 16:46:01 -0700, "Dimitri" >
wrote:

>3. While the pan is heating crack open the eggs into a bowl and add a
>healthy pinch of salt.

Salt your product at table. Salt will toughen your attempt.
....but you already knew that.

"Dimitri" > wrote in message
...
>
> "Michel Boucher" > wrote in message
> ...
>> So, how do you scramble eggs? In a bowl and then drop the mixture in a
>> pan
>> or right in the pan after you have broken the shell?
>>
>> I tend to think scrambled eggs are different from beaten eggs which are
>> used for omelettes and frittate. Or does it actually not make that much
>> of
>> a difference?
>>
>> Also, do you add anything to your scrambled eggs?
>>
>> --
>
> Step Action
>
> 1 Place a 6" cast iron pan on a gas burner.
> 2 Remove real butter & 2 - 3 eggs from the fridge
> 3. While the pan is heating crack open the eggs into a bowl and add
> a healthy pinch of salt.
> 4 Put a pat (1 T) of butter into the pan
> 4a. Put 2 pieces of toast into the toaster and push down the lever.
> 5 Pike the yolks with the tines of a fork and mix the eggs/salt
> with the fork.
> 6 When the pan is nicely coated and the butter begins to sizzle
> pour the egg/slat mixture into the pan.
> 7 As the eggs begin to set on the bottom of the pan start dragging
> th eggs with the fork allowing the uncooked egg to flow into the already
> cooked area.
> 8 Continue with this process of dragging the egg until the eggs are
> cooked to your satisfaction.
> 9 Turn off the heat and serve
> 10 Wipe out the well seasoned cast iron pan with a paper towel
>
> Dimitri
>

What do you do with the double toasted toast?

wrote in news:1493aa8b-14dd-4bfb-b53c-
:

>
>
> I add a little water and a little milk, a bit of salt and pepper, mix
> together in a bowl, then dump into the skillet. I keep the heat low
> and push the eggs around til they 'follow' the spatula. I like em
> fluffy, and dry and NO WHITE visible. Gotta have ketchup with em.
>

I read somwhere that the water should be ice cold, so I drop an ce cube in
before adding. The eggs should also be beaten very well.

I always love a few dashes of Tabasco in mine.

Michel Boucher wrote:
> So, how do you scramble eggs? In a bowl and then drop the mixture in a pan
> or right in the pan after you have broken the shell?
>
> I tend to think scrambled eggs are different from beaten eggs which are
> used for omelettes and frittate. Or does it actually not make that much of
> a difference?
>
> Also, do you add anything to your scrambled eggs?
>
I like my scrambled eggs creamy rather than in large curds so I use
Gordon Ramsay's method. Cold pan, cold butter, cold eggs; whisked in
the pan over heat. Salt, pepper and chives at the very end. On special
occasions I'll stir in a bit of sour cream right before serving.

It's fast and there are no extra bowls to clean - one pan - that's it.

Toast topped with these creamy eggs, topped with a beautiful slice of
smoked salmon. Yum!

From Youtube:
http://www.youtube.com/watch?v=dU_B3...rom=PL&index=5

or use this:
http://tinyurl.com/GordonRamsayScrambledEggs

-Mickey

On Fri, 08 May 2009 17:49:18 -0500, Michel Boucher
> wrote:

> So, how do you scramble eggs? In a bowl and then drop the mixture in a pan
> or right in the pan after you have broken the shell?

When I worked in an hotel in my teens it was the very first thing
started by the breakfast chef when she came in. It was done thus:

In a large tall pan put 1/2 pound butter and 1/2 pint whole milk.

Break in 4 dozen eggs.

Stand pan in a bain marie. Stir gently each time you go past. After
30 - 40 minutes the eggs will have come together. Move to the cool
end of the bain marie and put the lid on the pan. The scrambled eggs
will remain good throughout the 2 hours of breakfast service.

At home I use the same method. Knob of butter, splash of milk and
about one and a half eggs per person to be served all into a Pyrex
glass bowl. Stand bowl in a saucepan of water held just below
simmering. Stir occasionally. Small quantities, say 3 to 9 eggs,
will be done in 15 to 20 minutes. Stop the cooking by siring in a
spoon of cold cream. Grind on some black pepper. Serve immediately.

If pressed for time I'll do the rapid method in a frying pan, the
results are just as good but different, being hotter it needs constant
attention and will overcook in an instant so I actually consider it
the more difficult.


Matthew
--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

"Michel Boucher" > wrote in message
...
> So, how do you scramble eggs? In a bowl and then drop the mixture in a
> pan
> or right in the pan after you have broken the shell?
>
> I tend to think scrambled eggs are different from beaten eggs which are
> used for omelettes and frittate. Or does it actually not make that much
> of
> a difference?
>
> Also, do you add anything to your scrambled eggs?
>
> --

I whisk them in a shallow mixing bowl with salt & pepper and a splash of
water, then pour them in a hot pan over fairly high heat. I used to use
butter in the pan but lately I've been using canola oil to lightly coat the
pan. Once the eggs are in I stir them several times while they're cooking
(I like scrambled eggs to be soft and fluffy).

As for adding stuff, it all depends on my taste buds at the time

Jill

"Cheryl" > wrote in message
...
> "Dimitri" > wrote in message
> ...
>>
>> "Michel Boucher" > wrote in message
>> ...
>>> So, how do you scramble eggs? In a bowl and then drop the mixture in a
>>> pan
>>> or right in the pan after you have broken the shell?
>>>
>>> I tend to think scrambled eggs are different from beaten eggs which are
>>> used for omelettes and frittate. Or does it actually not make that much
>>> of
>>> a difference?
>>>
>>> Also, do you add anything to your scrambled eggs?
>>>
>>> --
>>
>> Step Action
>>
>> 1 Place a 6" cast iron pan on a gas burner.
>> 2 Remove real butter & 2 - 3 eggs from the fridge
>> 3. While the pan is heating crack open the eggs into a bowl and add
>> a healthy pinch of salt.
>> 4 Put a pat (1 T) of butter into the pan
>> 4a. Put 2 pieces of toast into the toaster and push down the lever.
>> 5 Pike the yolks with the tines of a fork and mix the eggs/salt
>> with the fork.
>> 6 When the pan is nicely coated and the butter begins to sizzle
>> pour the egg/slat mixture into the pan.
>> 7 As the eggs begin to set on the bottom of the pan start dragging
>> th eggs with the fork allowing the uncooked egg to flow into the already
>> cooked area.
>> 8 Continue with this process of dragging the egg until the eggs
>> are cooked to your satisfaction.
>> 9 Turn off the heat and serve
>> 10 Wipe out the well seasoned cast iron pan with a paper towel
>>
>> Dimitri
>>
>
> What do you do with the double toasted toast?
>

Feed it to the birds, silly!

Jill

Matthew Malthouse > wrote in
:

> When I worked in an hotel in my teens it was the very first thing
> started by the breakfast chef when she came in.

Excellent! I'll consider that as my egg preparation for the next time I am
cooking for a small group.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

"jmcquown" > wrote in news:76lb5aF1dcct6U1
@mid.individual.net:

> lately I've been using canola oil

I have moved away from canola oil to plain olive oil. For crèpes, I use
safflower oil instead.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

"Mr. Bill" > wrote in message
...
> On Fri, 8 May 2009 16:46:01 -0700, "Dimitri" >
> wrote:
>
>>3. While the pan is heating crack open the eggs into a bowl and add
>>a
>>healthy pinch of salt.
>
> Salt your product at table. Salt will toughen your attempt.
> ...but you already knew that.


Not according to Cooks Illustrated.

Their research indicated the salt actually changes the protein structure of
the egg and makes a fluffier scrambled egg'

Scrambled Eggs
July 2008
How do scrambled eggs work? Can you salt them ahead of time? How can you
keep them from becoming watery and weepy?

Since reading the article all I have used is salt & egg with IMHO perfect
results.

Dimitri

"Cheryl" > wrote in message
...
> "Dimitri" > wrote in message
> ...
>>
>> "Michel Boucher" > wrote in message
>> ...
>>> So, how do you scramble eggs? In a bowl and then drop the mixture in a
>>> pan
>>> or right in the pan after you have broken the shell?
>>>
>>> I tend to think scrambled eggs are different from beaten eggs which are
>>> used for omelettes and frittate. Or does it actually not make that much
>>> of
>>> a difference?
>>>
>>> Also, do you add anything to your scrambled eggs?
>>>
>>> --
>>
>> Step Action
>>
>> 1 Place a 6" cast iron pan on a gas burner.
>> 2 Remove real butter & 2 - 3 eggs from the fridge
>> 3. While the pan is heating crack open the eggs into a bowl and add
>> a healthy pinch of salt.
>> 4 Put a pat (1 T) of butter into the pan
>> 4a. Put 2 pieces of toast into the toaster and push down the lever.
>> 5 Pike the yolks with the tines of a fork and mix the eggs/salt
>> with the fork.
>> 6 When the pan is nicely coated and the butter begins to sizzle
>> pour the egg/slat mixture into the pan.
>> 7 As the eggs begin to set on the bottom of the pan start dragging
>> th eggs with the fork allowing the uncooked egg to flow into the already
>> cooked area.
>> 8 Continue with this process of dragging the egg until the eggs
>> are cooked to your satisfaction.
>> 9 Turn off the heat and serve
>> 10 Wipe out the well seasoned cast iron pan with a paper towel
>>
>> Dimitri
>>
>
> What do you do with the double toasted toast?

Me, one bets buyttered and a slice of cheese placed on top, the second is
buttered and the scrambled eggs are placed on top.

:-)

I love cheese and toast.

Dimitri
>

"Michel Boucher" > wrote in message
...
> So, how do you scramble eggs? In a bowl and then drop the mixture in a
> pan
> or right in the pan after you have broken the shell?
>
> I tend to think scrambled eggs are different from beaten eggs which are
> used for omelettes and frittate. Or does it actually not make that much
> of
> a difference?
>
> Also, do you add anything to your scrambled eggs?
>
> --
>

I do mine directly in the pan. First, I usually saute a few
items--mushrooms, green peppers, a little onion, etc. Then I add the eggs
to the mixture and quickly scramble.

MaryL

Scrambled eggs lend themselves to all kinds of variations.
I make mine in a rather uncommon way. I put the eggs into a glass or
ceramic bowl, add salt, pepper, a few drops of Tabasco sauce, and a
little sour cream.
I then microwave them for a minute or so, stir, repeat at a slightly
higher setting, and repeat again untl the eggs are cooked and fluffy.
Made this way, you don't have to add any butter or oil, and the eggs
come out light and fluffy, and not greasy.
I have made them this way for years, and never make them on top of the
stove anymore.
Oh, one other thing, I sometimes add a little shredded cheese at the
end.
Salsa on top would be a good addition too.


Darren

"Michel Boucher" > wrote in message
...
> "jmcquown" > wrote in news:76lb5aF1dcct6U1
> @mid.individual.net:
>
>> lately I've been using canola oil
>
> I have moved away from canola oil to plain olive oil. For crèpes, I use
> safflower oil instead.
>

Whatever works for you I find good olive oil adds a taste to eggs I
don't want. I love butter, but don't want to encounter cholesterol problems
like my mother had. So I lightly brush the pan with canola oil... very
lightly. Eggs are sticky, they need something even in a non-stick pan.
Safflower oil is more expensive and I am, by nature, very frugal

Jill

"Darren" > wrote in message
...
> Scrambled eggs lend themselves to all kinds of variations.
> I make mine in a rather uncommon way. I put the eggs into a glass or
> ceramic bowl, add salt, pepper, a few drops of Tabasco sauce, and a
> little sour cream.
> I then microwave them for a minute or so, stir, repeat at a slightly
> higher setting, and repeat again untl the eggs are cooked and fluffy.
> Made this way, you don't have to add any butter or oil, and the eggs
> come out light and fluffy, and not greasy.
> I have made them this way for years, and never make them on top of the
> stove anymore.
> Oh, one other thing, I sometimes add a little shredded cheese at the
> end.
> Salsa on top would be a good addition too.
>
>
> Darren

I used to do mine that way and had good results. I'll have to try it again
and see how it would be with the addition of all the chopped veggies I like
to use.

MaryL

"Matthew Malthouse" > wrote:
>
>> So, how do you scramble eggs? In a bowl and then drop the mixture in a
>> pan
>> or right in the pan after you have broken the shell?
>
> When I worked in an hotel in my teens it was the very first thing
> started by the breakfast chef when she came in. It was done thus:
>
> In a large tall pan put 1/2 pound butter and 1/2 pint whole milk.
>
> Break in 4 dozen eggs.

With only 4 dozen eggs it couldn't be much of a hotel... that amount would
barely feed 15 people (and there is always some waste). I'm positive the
eggs were beaten before poured to incorporate the yolks with the whites, and
were carefully broken to be sure none were rotten... and if she was a real
hotel chef those beaten eggs were sent through a coarse sieve to remove the
chalazae and any bits of shell. And if truly a hotel or any institutional
quantity cooking they'd more likely be using frozen whole eggs (actually
better and more consistant quality than fresh). I really don't believe your
fercocktah story, the eggs would be cooked in a large round bottomed
stainless steel bowl to facilitate stirring, not in any deep pot. And no
professional kitchen uses glass bowls, no glass of any kind would be
permited... even at home a stainless steel bowl would be used set in hot
water... only on foodtv would you see glass bowls (and that's so the camera
can see), and that's where you got your fairy tale. And scrambled eggs
won't stay servicable any two hours, lucky they'll still be edible after 20
minutes... but then in the UK they're probably all afflicted with TIAD.


> Stand pan in a bain marie. Stir gently each time you go past. After
> 30 - 40 minutes the eggs will have come together. Move to the cool
> end of the bain marie and put the lid on the pan. The scrambled eggs
> will remain good throughout the 2 hours of breakfast service.
>
> At home I use the same method. Knob of butter, splash of milk and
> about one and a half eggs per person to be served all into a Pyrex
> glass bowl. Stand bowl in a saucepan of water held just below
> simmering. Stir occasionally. Small quantities, say 3 to 9 eggs,
> will be done in 15 to 20 minutes. Stop the cooking by siring in a
> spoon of cold cream. Grind on some black pepper. Serve immediately.
>
> If pressed for time I'll do the rapid method in a frying pan, the
> results are just as good but different, being hotter it needs constant
> attention and will overcook in an instant so I actually consider it
> the more difficult.
>

"Cheryl" > wrote in message
...
> "Dimitri" > wrote in message
> ...
>>
>> "Michel Boucher" > wrote in message
>> ...
>>> So, how do you scramble eggs? In a bowl and then drop the mixture in a
>>> pan
>>> or right in the pan after you have broken the shell?
>>>
>>> I tend to think scrambled eggs are different from beaten eggs which are
>>> used for omelettes and frittate. Or does it actually not make that much
>>> of
>>> a difference?
>>>
>>> Also, do you add anything to your scrambled eggs?
>>>
>>> --
>>
>> Step Action
>>
>> 1 Place a 6" cast iron pan on a gas burner.
>> 2 Remove real butter & 2 - 3 eggs from the fridge
>> 3. While the pan is heating crack open the eggs into a bowl and add
>> a healthy pinch of salt.
>> 4 Put a pat (1 T) of butter into the pan
>> 4a. Put 2 pieces of toast into the toaster and push down the lever.
>> 5 Pike the yolks with the tines of a fork and mix the eggs/salt
>> with the fork.
>> 6 When the pan is nicely coated and the butter begins to sizzle
>> pour the egg/slat mixture into the pan.
>> 7 As the eggs begin to set on the bottom of the pan start dragging
>> th eggs with the fork allowing the uncooked egg to flow into the already
>> cooked area.
>> 8 Continue with this process of dragging the egg until the eggs
>> are cooked to your satisfaction.
>> 9 Turn off the heat and serve
>> 10 Wipe out the well seasoned cast iron pan with a paper towel
>>
>> Dimitri
>>
>
> What do you do with the double toasted toast?
>
Feed the pigeons. LOL

"brooklyn1" > wrote in
on May Sat 2009 am

>
> "Cheryl" > wrote in message
> ...
>> "Dimitri" > wrote in message
>> ...
>>>
>>> "Michel Boucher" > wrote in message
>>> ...
>>>> So, how do you scramble eggs? In a bowl and then drop the mixture
>>>> in a pan
>>>> or right in the pan after you have broken the shell?
>>>>
>>>> I tend to think scrambled eggs are different from beaten eggs which
>>>> are used for omelettes and frittate. Or does it actually not make
>>>> that much of
>>>> a difference?
>>>>
>>>> Also, do you add anything to your scrambled eggs?
>>>>
>>>> --
>>>
>>> Step Action
>>>
>>> 1 Place a 6" cast iron pan on a gas burner.
>>> 2 Remove real butter & 2 - 3 eggs from the fridge
>>> 3. While the pan is heating crack open the eggs into a bowl
>>> and add a healthy pinch of salt.
>>> 4 Put a pat (1 T) of butter into the pan
>>> 4a. Put 2 pieces of toast into the toaster and push down the
>>> lever. 5 Pike the yolks with the tines of a fork and mix the
>>> eggs/salt with the fork.
>>> 6 When the pan is nicely coated and the butter begins to
>>> sizzle pour the egg/slat mixture into the pan.
>>> 7 As the eggs begin to set on the bottom of the pan start
>>> dragging th eggs with the fork allowing the uncooked egg to flow
>>> into the already cooked area.
>>> 8 Continue with this process of dragging the egg until the
>>> eggs are cooked to your satisfaction.
>>> 9 Turn off the heat and serve
>>> 10 Wipe out the well seasoned cast iron pan with a paper towel
>>>
>>> Dimitri
>>>
>>
>> What do you do with the double toasted toast?
>>
> Feed the pigeons. LOL
>
>
>
>

and where's the cheese and salsa?

--

The beet goes on -Alan

Michel Boucher wrote:
> So, how do you scramble eggs? In a bowl and then drop the mixture in a pan
> or right in the pan after you have broken the shell?
>
> I tend to think scrambled eggs are different from beaten eggs which are
> used for omelettes and frittate. Or does it actually not make that much of
> a difference?
>
> Also, do you add anything to your scrambled eggs?


Sometimes I beat them in a bowl. Sometimes I just crack them into a hot
pan and scrambled them in the pan.

"elaich" wrote:
>
> I read somwhere that the water should be ice cold, so I drop an ce cube in
> before adding.

Nonsense... and no way do I believe you make ice water, and especially not
by that method, just to add a few drops to eggs... were that so important to
you tnen you'd have a bottle of water in your fridge or ice water through
the fridge door. So I don't believe you.

Regardless how cooked eggs should always be brought to room temperature
first... and most home cooks don't... which is why their yolks tend to break
and whites cook up tough, unevenly, and with browned edges... and when
cooked in the shell the shells break.

> I always love a few dashes of Tabasco in mine.

Hopefully after cooking.

"Dimitri" > wrote in
:

> Since reading the article all I have used is salt & egg with IMHO
> perfect results.

I also use only salt. I found for instance that curry powders cause the
eggs to change to a somewhat unappetizing texture. I do however sprinkle
turmeric and cumin on eggs over easy early on to get that rich yellow
colour mixed with the oil. When seasoning sunny side up or over easy eggs
with turmeric and cumin, I don't use salt.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

"jmcquown" > wrote in news:76lgacF1dq6gbU1
@mid.individual.net:

> I find good olive oil adds a taste to eggs I
> don't want.

That's why I use plain (pure, not extra light) olive oil, not the extra
virgin. I never use extra virgin olive oil in cooking. Salads, yes. To
freshen up a bolognese sauce, yes.

The problem with canola is that it's a highly processed oil. During WWII
it was used as lubricant for engines on board navy vessels because it
performed better than standard petroleum-based lubricants. Canada became
the largest supplier of rapeseed oil to allied navies during that time

Canola, a term which comes from CANadian Oil, Low Acid, was developed in
Canada in the late 1960's to early 1970's. When I worked for Alberta
Agriculture in 1990, there a bureau dedicated to promoting Alberta
processed canola oil.

Since then, Monsanto, bless their pointy little heads, have come out with a
genetically modified canola plant (Roundup Ready, TM granted) and they have
enforced their patent on life itself with the energy usually reserved for
apoplectic conservatives or angry wolverines:

http://en.wikipedia.org/wiki/Monsant...._v._Schmeiser

So what you are likely getting is genetically modified canola, unless you
specifically buy non-GM oil. I have yet to hear of genetically modified
olives, but I'm sure it's coming.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

On Sat, 09 May 2009 14:40:40 GMT, "brooklyn1"
> wrote:

>
> "Matthew Malthouse" > wrote:
> >
> >> So, how do you scramble eggs? In a bowl and then drop the mixture in a
> >> pan
> >> or right in the pan after you have broken the shell?
> >
> > When I worked in an hotel in my teens it was the very first thing
> > started by the breakfast chef when she came in. It was done thus:
> >
> > In a large tall pan put 1/2 pound butter and 1/2 pint whole milk.
> >
> > Break in 4 dozen eggs.
>
> With only 4 dozen eggs it couldn't be much of a hotel... that amount would
> barely feed 15 people (and there is always some waste).

http://www.countyhotelchelmsford.co.uk/hotel.html

Provincial English hotels often weren't up to much in the 70s, the
County was good of its class.

Yes, there was a lot of breakfast custom when full English was
included in the room price. About 1980 that changed and numbers
dropped, full English being quite expensive for what punters regard as
"just breakfast", often only traveling salesmen on expense accounts
would take it. Further there was a choice so some customers would be
asking for fried, boiled or poached eggs all of which were done on
demand.

> I'm positive the
> eggs were beaten before poured to incorporate the yolks with the whites,

No. Doing so produces an even yellow colour. Just mixing gently
meant that parts of white and yolk cooked separately while others
mixed in some degree giving a varied colour that was considered
attractive and demonstrated that fresh eggs were involved when adult
memories still reviled war-time reconstituted dried egg.

> and
> were carefully broken to be sure none were rotten...

I don't recall so. But then egg supply is very good here, I don't
remember ever having a rotten one.

> and if she was a real
> hotel chef those beaten eggs were sent through a coarse sieve to remove the
> chalazae and any bits of shell. And if truly a hotel or any institutional
> quantity cooking they'd more likely be using frozen whole eggs (actually
> better and more consistant quality than fresh).

Not if the "value" presented to the customer is fresh ingredients
cooked each day. For conveyor belt production maybe.

What is it that consistency is the hobgoblin of?

> I really don't believe your
> fercocktah story, the eggs would be cooked in a large round bottomed
> stainless steel bowl to facilitate stirring, not in any deep pot.

A round bottomed bowl would not have stood up in the bain marie.

> And no
> professional kitchen uses glass bowls, no glass of any kind would be
> permited...

If you would care to re-read my post you may note that a Pyrex bowl
was mentioned in the context of my reproducing this method at home,
not in a commercial kitchen.

> even at home a stainless steel bowl would be used set in hot
> water... only on foodtv would you see glass bowls (and that's so the camera
> can see), and that's where you got your fairy tale.

Oh dear, you really are unpleasantly belligerent. And quite
unnecessarily so.

> And scrambled eggs
> won't stay servicable any two hours, lucky they'll still be edible after 20
> minutes... but then in the UK they're probably all afflicted with TIAD.

Well, nothing will ever be proved on Usenet.


Matthew


--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

Matthew Malthouse said...

> Well, nothing will ever be proved on Usenet.


Matthew,

Who/wherever you are...

Ya can't beat Usenet as far as timely peer review is concerned, now can ya?!!

Best,

Andy
--
Eat first, talk later.

"hahabogus" > wrote in message
47...
> "brooklyn1" > wrote in
> on May Sat 2009 am
>
>>
>> "Cheryl" > wrote in message
>> ...
>>> "Dimitri" > wrote in message
>>> ...
>>>>
>>>> "Michel Boucher" > wrote in message
>>>> ...
>>>>> So, how do you scramble eggs? In a bowl and then drop the mixture
>>>>> in a pan
>>>>> or right in the pan after you have broken the shell?
>>>>>
>>>>> I tend to think scrambled eggs are different from beaten eggs which
>>>>> are used for omelettes and frittate. Or does it actually not make
>>>>> that much of
>>>>> a difference?
>>>>>
>>>>> Also, do you add anything to your scrambled eggs?
>>>>>
>>>>> --
>>>>
>>>> Step Action
>>>>
>>>> 1 Place a 6" cast iron pan on a gas burner.
>>>> 2 Remove real butter & 2 - 3 eggs from the fridge
>>>> 3. While the pan is heating crack open the eggs into a bowl
>>>> and add a healthy pinch of salt.
>>>> 4 Put a pat (1 T) of butter into the pan
>>>> 4a. Put 2 pieces of toast into the toaster and push down the
>>>> lever. 5 Pike the yolks with the tines of a fork and mix the
>>>> eggs/salt with the fork.
>>>> 6 When the pan is nicely coated and the butter begins to
>>>> sizzle pour the egg/slat mixture into the pan.
>>>> 7 As the eggs begin to set on the bottom of the pan start
>>>> dragging th eggs with the fork allowing the uncooked egg to flow
>>>> into the already cooked area.
>>>> 8 Continue with this process of dragging the egg until the
>>>> eggs are cooked to your satisfaction.
>>>> 9 Turn off the heat and serve
>>>> 10 Wipe out the well seasoned cast iron pan with a paper towel
>>>>
>>>> Dimitri
>>>>
>>>
>>> What do you do with the double toasted toast?
>>>
>> Feed the pigeons. LOL
>>
>>
>>
>>
>
> and where's the cheese and salsa?
>

Real scrambled contain cream cheese and lox... served with real challah, and
washed down with schnapps.

"brooklyn1" > wrote in
on May Sat 2009 am

>
> "hahabogus" > wrote in message
> 47...
>> "brooklyn1" > wrote in
>> on May Sat 2009 am
>>
>>>
>>> "Cheryl" > wrote in message
>>> ...
>>>> "Dimitri" > wrote in message
>>>> ...
>>>>>
>>>>> "Michel Boucher" > wrote in message
>>>>> ...
>>>>>> So, how do you scramble eggs? In a bowl and then drop the
>>>>>> mixture in a pan
>>>>>> or right in the pan after you have broken the shell?
>>>>>>
>>>>>> I tend to think scrambled eggs are different from beaten eggs
>>>>>> which are used for omelettes and frittate. Or does it actually
>>>>>> not make that much of
>>>>>> a difference?
>>>>>>
>>>>>> Also, do you add anything to your scrambled eggs?
>>>>>>
>>>>>> --
>>>>>
>>>>> Step Action
>>>>>
>>>>> 1 Place a 6" cast iron pan on a gas burner.
>>>>> 2 Remove real butter & 2 - 3 eggs from the fridge
>>>>> 3. While the pan is heating crack open the eggs into a bowl
>>>>> and add a healthy pinch of salt.
>>>>> 4 Put a pat (1 T) of butter into the pan
>>>>> 4a. Put 2 pieces of toast into the toaster and push down the
>>>>> lever. 5 Pike the yolks with the tines of a fork and mix
>>>>> the eggs/salt with the fork.
>>>>> 6 When the pan is nicely coated and the butter begins to
>>>>> sizzle pour the egg/slat mixture into the pan.
>>>>> 7 As the eggs begin to set on the bottom of the pan start
>>>>> dragging th eggs with the fork allowing the uncooked egg to flow
>>>>> into the already cooked area.
>>>>> 8 Continue with this process of dragging the egg until the
>>>>> eggs are cooked to your satisfaction.
>>>>> 9 Turn off the heat and serve
>>>>> 10 Wipe out the well seasoned cast iron pan with a paper
>>>>> towel
>>>>>
>>>>> Dimitri
>>>>>
>>>>
>>>> What do you do with the double toasted toast?
>>>>
>>> Feed the pigeons. LOL
>>>
>>>
>>>
>>>
>>
>> and where's the cheese and salsa?
>>
>
> Real scrambled contain cream cheese and lox... served with real
> challah, and washed down with schnapps.
>
>
>
>

I'm more of a "scrambled eggs ranchero" kinda guy. The cheese is optional.

--

The beet goes on -Alan

On Sat, 09 May 2009 11:20:20 -0500, Andy > wrote:

> Matthew Malthouse said...
>
> > Well, nothing will ever be proved on Usenet.
>
> Ya can't beat Usenet as far as timely peer review is concerned, now can ya?!!

The implication that brooklyn1 might conceivably be my peer...


Matthew

--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

Matthew Malthouse said...

> On Sat, 09 May 2009 11:20:20 -0500, Andy > wrote:
>
>> Matthew Malthouse said...
>>
>> > Well, nothing will ever be proved on Usenet.
>>
>> Ya can't beat Usenet as far as timely peer review is concerned, now can
>> ya?!!
>
> The implication that brooklyn1 might conceivably be my peer...
>
>
> Matthew


Matthew,

You have a point there, but your hair conceals it! <VBG>

Best,

Andy
--
Eat first, talk later.

Matthew Malthouse wrote:
> On Sat, 09 May 2009 11:20:20 -0500, Andy > wrote:
>
>> Matthew Malthouse said...
>>
>>> Well, nothing will ever be proved on Usenet.
>>
>> Ya can't beat Usenet as far as timely peer review is concerned, now
>> can ya?!!
>
> The implication that brooklyn1 might conceivably be my peer...

Ugh!!! Only if you were VERY unlucky!

Matthew Malthouse > wrote in
:

> What is it that consistency is the hobgoblin of?

A foolish consistency is the hobgoblin of little minds.

--
Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes