Do you prefer your scrambled eggs to be cooked all the way though, or
just half cooked so they are "creamy"?

I've seen a lot of pictures and hear references to "creamy" scrambled
eggs lately and I just don't care for them.

George L

On 5/9/2012 11:26 AM, George Leppla wrote:
> Do you prefer your scrambled eggs to be cooked all the way though, or
> just half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled
> eggs lately and I just don't care for them.
>
> George L

I would say that "hard" scrambled eggs are made quickly on a griddle as
in many cafeterias. "Soft" ones contain milk and sometimes cheese and
are cooked at low temperatures in a pot. I like them both!

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

James Silverton wrote:

> > I've seen a lot of pictures and hear references to "creamy" scrambled
> > eggs lately and I just don't care for them.

> I would say that "hard" scrambled eggs are made quickly on a griddle as
> in many cafeterias. "Soft" ones contain milk and sometimes cheese and
> are cooked at low temperatures in a pot. I like them both!

To me, creamy eggs means fully cooked but not overcooked. Admittedly a
fine line.

"George M. Middius" wrote:
>
> James Silverton wrote:
>
> > > I've seen a lot of pictures and hear references to "creamy" scrambled
> > > eggs lately and I just don't care for them.
>
> > I would say that "hard" scrambled eggs are made quickly on a griddle as
> > in many cafeterias. "Soft" ones contain milk and sometimes cheese and
> > are cooked at low temperatures in a pot. I like them both!
>
> To me, creamy eggs means fully cooked but not overcooked. Admittedly a
> fine line.

If you accidently overcook them, add ketchup. Different taste but it saves
the overcooked eggs.

Gary

On May 9, 1:09*pm, Gary > wrote:
> "George M. Middius" wrote:
>
> > James Silverton wrote:
>
> > > > I've seen a lot of pictures and hear references to "creamy" scrambled
> > > > eggs lately and I just don't care for them.
>
> > > I would say that "hard" scrambled eggs are made quickly on a griddle as
> > > in many cafeterias. "Soft" ones contain milk and sometimes cheese and
> > > are cooked at low temperatures in a pot. I like them both!
>
> > To me, creamy eggs means fully cooked but not overcooked. Admittedly a
> > fine line.
>
> If you accidently overcook them, add ketchup. *Different taste but it saves
> the overcooked eggs.

Ewwwww!
>
> Gary

--Bryan

"James Silverton" > wrote in message
...
> On 5/9/2012 11:26 AM, George Leppla wrote:
>> Do you prefer your scrambled eggs to be cooked all the way though, or
>> just half cooked so they are "creamy"?
>>
>> I've seen a lot of pictures and hear references to "creamy" scrambled
>> eggs lately and I just don't care for them.
>>
>> George L
>
> I would say that "hard" scrambled eggs are made quickly on a griddle as in
> many cafeterias. "Soft" ones contain milk and sometimes cheese and are
> cooked at low temperatures in a pot. I like them both!

I make scrambled eggs with 50% eggs and 50% heavy cream!

--
--

http://www.shop.helpforheroes.org.uk/

On 5/9/2012 5:39 AM, Ophelia wrote:
>
>
> "James Silverton" > wrote in message
> ...
>> On 5/9/2012 11:26 AM, George Leppla wrote:
>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>> just half cooked so they are "creamy"?
>>>
>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>> eggs lately and I just don't care for them.
>>>
>>> George L
>>
>> I would say that "hard" scrambled eggs are made quickly on a griddle
>> as in many cafeterias. "Soft" ones contain milk and sometimes cheese
>> and are cooked at low temperatures in a pot. I like them both!
>
> 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.

dsi1 wrote:
>Ophelia wrote:
>> "James Silverton" wrote:
>>> George Leppla wrote:
>>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>>> just half cooked so they are "creamy"?
>>>>
>>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>>> eggs lately and I just don't care for them.
>>>
>>> I would say that "hard" scrambled eggs are made quickly on a griddle
>>> as in many cafeterias. "Soft" ones contain milk and sometimes cheese
>>> and are cooked at low temperatures in a pot. I like them both!
>>
>> I make scrambled eggs with 50% eggs and 50% heavy cream!
>
>Now that's interesting. I've never heard of such a thing. Any tits?

For all that heavy cream you need access to heavy boobies! LOL

( ^ )( ^ ) <----Heavy Boobies

Goldie Lox Scrambled Eggs:
http://www.epicurious.com/recipes/fo...eam-Cheese-718

On 5/9/2012 2:30 PM, Brooklyn1 wrote:
> dsi1 wrote:
>> Ophelia wrote:
>>> "James Silverton" wrote:
>>>> George Leppla wrote:
>>>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>>>> just half cooked so they are "creamy"?
>>>>>
>>>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>>>> eggs lately and I just don't care for them.
>>>>
>>>> I would say that "hard" scrambled eggs are made quickly on a griddle
>>>> as in many cafeterias. "Soft" ones contain milk and sometimes cheese
>>>> and are cooked at low temperatures in a pot. I like them both!
>>>
>>> I make scrambled eggs with 50% eggs and 50% heavy cream!
>>
>> Now that's interesting. I've never heard of such a thing. Any tits?
>
> For all that heavy cream you need access to heavy boobies! LOL
>
> ( ^ )( ^ )<----Heavy Boobies

Those are funny looking tits. I suspect they're fake.

>
> Goldie Lox Scrambled Eggs:
> http://www.epicurious.com/recipes/fo...eam-Cheese-718

dsi1 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".

On Wed, 09 May 2012 20:38:51 -0400, George M. Middius
> wrote:

>dsi1 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".

Look up quiche...

On 5/9/2012 2:38 PM, George M. Middius wrote:
> dsi1 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.

"dsi1" > wrote in message
...
> On 5/9/2012 5:39 AM, Ophelia wrote:
>>
>>
>> "James Silverton" > wrote in message
>> ...
>>> On 5/9/2012 11:26 AM, George Leppla wrote:
>>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>>> just half cooked so they are "creamy"?
>>>>
>>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>>> eggs lately and I just don't care for them.
>>>>
>>>> George L
>>>
>>> I would say that "hard" scrambled eggs are made quickly on a griddle
>>> as in many cafeterias. "Soft" ones contain milk and sometimes cheese
>>> and are cooked at low temperatures in a pot. I like them both!
>>
>> 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.

Method? As I said, 50% eggs and 50% heavy cream. Whisk together with
seasoning. Cook in pan with lump of butter.

Stir all the time and remove from the heat before it looks cooked. Keep
stiring until its own heat finishes it off

--
--

http://www.shop.helpforheroes.org.uk/

On Thu, 10 May 2012 10:13:33 +0100, "Ophelia" >
wrote:

> Method? As I said, 50% eggs and 50% heavy cream. Whisk together with
> seasoning. Cook in pan with lump of butter.

I was brought up with scrambled eggs made with whole milk and I never
liked them. Mine are all egg with a few drops of water (literally
drops) and always scrambled with a little butter. Butter makes it
better! Hubby commented just yesterday that my eggs taste so much
better than his. Well, I don't drown my eggs in water (milk or cream)
and he doesn't use butter - so of course mine are better!

I have no idea what a "creamy" egg is, but I'll assume it's not set;
which is a revolting thought to me. My scrambled eggs are set all the
way through, but they're barely set - with no hint of wetness
anywhere. Hard set, to me, means they've been in the pan so long
they've started to brown. I absolutely *hate* scrambled eggs like
that.

--
Food is an important part of a balanced diet.

"dsi1" > wrote in message
...
> On 5/9/2012 5:39 AM, Ophelia wrote:
>>
>>
>> "James Silverton" > wrote in message
>> ...
>>> On 5/9/2012 11:26 AM, George Leppla wrote:
>>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>>> just half cooked so they are "creamy"?
>>>>
>>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>>> eggs lately and I just don't care for them.
>>>>
>>>> George L
>>>
>>> I would say that "hard" scrambled eggs are made quickly on a griddle
>>> as in many cafeterias. "Soft" ones contain milk and sometimes cheese
>>> and are cooked at low temperatures in a pot. I like them both!
>>
>> 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.

Don't be silly. 2 eggs with some milk or cream added. I'd not go so far as
50% but... whisk with a fork and pour the egg mixture into a hot buttered
skillet. Then scramble... the term itself means stir it around until the
eggs are set. Season with S&P. Plate and serve.

Jill

On 5/13/2012 8:07 AM, jmcquown wrote:
> Don't be silly. 2 eggs with some milk or cream added. I'd not go so far
> as 50% but... whisk with a fork and pour the egg mixture into a hot
> buttered skillet. Then scramble... the term itself means stir it around
> until the eggs are set. Season with S&P. Plate and serve.
>
> Jill

There is a possibility that you're the one being silly. I'm just
throwing this out... don't take it personally.

Of course, I already know how to make scrambled eggs. "Scrambled eggs"
is my middle name. What I don't know is how to make scrambled eggs with
such a high proportion of cream. Do you? I'm more a water or milk kind
of guy myself...

Ophelia wrote:
>
>
> "James Silverton" > wrote in message
> ...
>> On 5/9/2012 11:26 AM, George Leppla wrote:
>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>> just half cooked so they are "creamy"?
>>>
>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>> eggs lately and I just don't care for them.
>>>
>>> George L
>>
>> I would say that "hard" scrambled eggs are made quickly on a griddle
>> as in many cafeterias. "Soft" ones contain milk and sometimes cheese
>> and are cooked at low temperatures in a pot. I like them both!
>
> I make scrambled eggs with 50% eggs and 50% heavy cream!
>
And the end texture is?

--
Jean B.

"Jean B." > wrote in message
...
> Ophelia wrote:
>>
>>
>> "James Silverton" > wrote in message
>> ...
>>> On 5/9/2012 11:26 AM, George Leppla wrote:
>>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>>> just half cooked so they are "creamy"?
>>>>
>>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>>> eggs lately and I just don't care for them.
>>>>
>>>> George L
>>>
>>> I would say that "hard" scrambled eggs are made quickly on a griddle as
>>> in many cafeterias. "Soft" ones contain milk and sometimes cheese and
>>> are cooked at low temperatures in a pot. I like them both!
>>
>> I make scrambled eggs with 50% eggs and 50% heavy cream!
>>
> And the end texture is?

Very creamy scrambled eggs
--
--

http://www.shop.helpforheroes.org.uk/

On 5/10/2012 5:44 AM, Ophelia wrote:
>
>
> "Jean B." > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> "James Silverton" > wrote in message
>>> ...
>>>> On 5/9/2012 11:26 AM, George Leppla wrote:
>>>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>>>> just half cooked so they are "creamy"?
>>>>>
>>>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>>>> eggs lately and I just don't care for them.
>>>>>
>>>>> George L
>>>>
>>>> I would say that "hard" scrambled eggs are made quickly on a griddle
>>>> as in many cafeterias. "Soft" ones contain milk and sometimes cheese
>>>> and are cooked at low temperatures in a pot. I like them both!
>>>
>>> I make scrambled eggs with 50% eggs and 50% heavy cream!
>>>
>> And the end texture is?
>
> Very creamy scrambled eggs

A while ago someone posted a video of Gordon Ramsay's method of
scrambling eggs, and he does them creamy. I've done them that way ever
since.

Ophelia wrote:
>
>
> "Jean B." > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> "James Silverton" > wrote in message
>>> ...
>>>> On 5/9/2012 11:26 AM, George Leppla wrote:
>>>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>>>> just half cooked so they are "creamy"?
>>>>>
>>>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>>>> eggs lately and I just don't care for them.
>>>>>
>>>>> George L
>>>>
>>>> I would say that "hard" scrambled eggs are made quickly on a griddle
>>>> as in many cafeterias. "Soft" ones contain milk and sometimes cheese
>>>> and are cooked at low temperatures in a pot. I like them both!
>>>
>>> I make scrambled eggs with 50% eggs and 50% heavy cream!
>>>
>> And the end texture is?
>
> Very creamy scrambled eggs

Okay. Not my style, but that's fine.

--
Jean B.

On 2012-05-09, James Silverton > wrote:

> "Soft" ones contain milk.......

Why?

I quit adding milk to my scrambled eggs 30 yrs ago. Jes leaves you
with watery eggs. I like mine soft, also, so the trick is to not
overcook them in too hot a skillet, stirring occasionally then pulling
them off when there's still a bit of raw egg remaining. Ambient heat
will set the raw egg. French style is a whole nuther ballgame.
Cooking while stirring so slowly it takes 8-10 mins. Nice and soft
with a very yolk-heavy flavor, but takes fer freakin' ever!

nb

--
vi --the heart of evil!
Pitbull: "a gun you can pet" --Bill Burr

On 09/05/2012 11:26 AM, George Leppla wrote:
> Do you prefer your scrambled eggs to be cooked all the way though, or
> just half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled
> eggs lately and I just don't care for them.
>
> George L

I like them.... barely cooked.

On 5/9/2012 11:26 AM, George Leppla wrote:
> Do you prefer your scrambled eggs to be cooked all the way though, or
> just half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled
> eggs lately and I just don't care for them.

Watery eggs give me the heeby geebies. Even a runny yolk can't
be too runny or I won't eat it.

However, I've had wonderful creamy scrambled eggs and it
involves adding a bit of sour cream, not being under-cooked.

nancy

On Wed, 09 May 2012 10:26:20 -0500, George Leppla
> wrote:

>Do you prefer your scrambled eggs to be cooked all the way though, or
>just half cooked so they are "creamy"?
>
>I've seen a lot of pictures and hear references to "creamy" scrambled
>eggs lately and I just don't care for them.

Creamy can mean lots of things.

Here's how I like mine-
A splash of cream in a couple eggs. A vigorous beating with a fork
while raw, but once in the pan, be gentle and use a spatula sparingly.
Low temp & aim more for sheets than clumps. Turn the flame off
while the eggs are still glistening, and let them rest while they
finish cooking-- but do not dry them out!

Jim

On 5/9/2012 9:26 AM, George Leppla wrote:
> Do you prefer your scrambled eggs to be cooked all the way though, or
> just half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled
> eggs lately and I just don't care for them.
>
> George L


I like then with not a bit of raw/liquid left, but not dried out.
It's hard to achieve because the perfect stage is very short-lived.

gloria p

"George Leppla" > wrote in message
...
> Do you prefer your scrambled eggs to be cooked all the way though, or just
> half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled eggs
> lately and I just don't care for them.
>
> George L

I like them cooked, not creamy, but not overcooked. More like just done.

Cheri

In article >,
George Leppla > wrote:

> Do you prefer your scrambled eggs to be cooked all the way though, or
> just half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled
> eggs lately and I just don't care for them.
>
> George L

Cooked all the way through does not have to equate with 'hard". I like
my done but not to the dry curd stage.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
says...
>
> Do you prefer your scrambled eggs to be cooked all the way though, or
> just half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled
> eggs lately and I just don't care for them.
>
> George L

I like them cooked through. What I normally do is drop a pat of butter
in the pan, melt it, then add the scrambled eggs and scrape constantly.

T wrote:
> says...
>>
>> Do you prefer your scrambled eggs to be cooked all the way though, or
>> just half cooked so they are "creamy"?
>>
>> I've seen a lot of pictures and hear references to "creamy" scrambled
>> eggs lately and I just don't care for them.
>
>I like them cooked through. What I normally do is drop a pat of butter
>in the pan, melt it, then add the scrambled eggs and scrape constantly.

Um, you add the *beaten* eggs, then you scramble them... the best
method for cooking scrambled eggs is with a double boiler.

Shelley growled:

> the best method for cooking scrambled eggs is with a double boiler.

What about boobies? Don't they help?

On 5/9/2012 5:26 AM, George Leppla wrote:
> Do you prefer your scrambled eggs to be cooked all the way though, or
> just half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled
> eggs lately and I just don't care for them.
>
> George L

To get scrambled eggs creamy, you have to be moving the eggs constantly
in the pan over low heat. You also have to turn the heat off early. I've
even finished eggs off by mixing in mayo. It's tasty when you do it
right. Obviously, I like it creamy.

On 5/9/2012 2:42 PM, Andy wrote:
> > wrote:
>
>> On 5/9/2012 5:26 AM, George Leppla wrote:
>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>> just half cooked so they are "creamy"?
>>>
>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>> eggs lately and I just don't care for them.
>>>
>>> George L
>>
>> To get scrambled eggs creamy, you have to be moving the eggs constantly
>> in the pan over low heat. You also have to turn the heat off early.
> I've
>> even finished eggs off by mixing in mayo. It's tasty when you do it
>> right. Obviously, I like it creamy.
>
>
> I'd offer up cream cheese in place of mayo.

I've never thought of chunks of cream cheese in eggs before. It sounds
strange but so is mayo, I guess.

>
> Scrambled into or placed on top? I can't decide. Could be dreaming up
> disaster.
>
> I add a few drops of milk to French toast batter.
>
> That's as big a risk I'm willing to take in this lifetime. LOL!



>
> Andy
>
>

dsi1 wrote:

> > I'd offer up cream cheese in place of mayo.
>
> I've never thought of chunks of cream cheese in eggs before. It sounds
> strange but so is mayo, I guess.

It's delicious, if you ask me. Along with diced ham. Mayo sounds icky
though.

On 5/9/2012 3:50 PM, George M. Middius wrote:
> dsi1 wrote:
>
>>> I'd offer up cream cheese in place of mayo.
>>
>> I've never thought of chunks of cream cheese in eggs before. It sounds
>> strange but so is mayo, I guess.
>
> It's delicious, if you ask me. Along with diced ham. Mayo sounds icky
> though.
>
>

I agree with you about that. My Filipino friend used to tell me that
mayo in spaghetti is actually good and that I should try it. I have not
done so but maybe one day. Rumor has it that the most popular chili in
Hawaii, Zippy's chili, has mayo in it. It's a very strange world we live
in.

George Leppla > wrote:
> Do you prefer your scrambled eggs to be cooked all the way though, or
> just half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled
> eggs lately and I just don't care for them.
>
> George L

I usually don't make them, but I add milk, and whip, to make fluffy eggs,
fully cooked.

How about putting scrambled eggs in a mixer with mayo. That would be
creamy.

Greg

George Leppla wrote:
> Do you prefer your scrambled eggs to be cooked all the way though, or
> just half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled
> eggs lately and I just don't care for them.
>
> George L

Um, I know I'll lose points for this, but I like them hard.

--
Jean B.

"Jean B." wrote:
>George Leppla wrote:
>> Do you prefer your scrambled eggs to be cooked all the way though, or
>> just half cooked so they are "creamy"?
>>
>> I've seen a lot of pictures and hear references to "creamy" scrambled
>> eggs lately and I just don't care for them.
>
>Um, I know I'll lose points for this, but I like them hard.

Um, I'd think you just gained points...

Brooklyn1 wrote:
> "Jean B." wrote:
>> George Leppla wrote:
>>> Do you prefer your scrambled eggs to be cooked all the way though, or
>>> just half cooked so they are "creamy"?
>>>
>>> I've seen a lot of pictures and hear references to "creamy" scrambled
>>> eggs lately and I just don't care for them.
>> Um, I know I'll lose points for this, but I like them hard.
>
> Um, I'd think you just gained points...

Ahhhhhh...

--
Jean B.

I use eggs and heavy cream-blend energetically and cook in nonstick pan
and you end up with fluffy soft but not wet scrambled eggs. Hard
scrambled eggs are usually cold and dried.

On 5/9/2012 11:26 AM, George Leppla wrote:
> Do you prefer your scrambled eggs to be cooked all the way though, or
> just half cooked so they are "creamy"?
>
> I've seen a lot of pictures and hear references to "creamy" scrambled
> eggs lately and I just don't care for them.

Creamy for me.