I like to scramble an egg with a drop of coffee cream, salt, and pepper.
(I use an ordinary fork for this, and it scrambles well.)

For this purpose, I use this old restaurant coffee cup (not a mug, an
actual cup), but more and more yolk clings to the side and will not come
out. This makes me sad.

What container should I use that would keep the yolk from sticking?

wrote:
>
> I like to scramble an egg with a drop of coffee cream, salt, and pepper.
> (I use an ordinary fork for this, and it scrambles well.)
>
> For this purpose, I use this old restaurant coffee cup (not a mug, an
> actual cup), but more and more yolk clings to the side and will not come
> out. This makes me sad.
>
> What container should I use that would keep the yolk from sticking?

For scrambled eggs (had them last night), I use a bowl. Last night
was 4 eggs, a little bit of chopped onion, little bit of chopped
tomato, sprinkle of garlic powder, and one ripped up slice of the fake
american cheese product that most people here won't even admit to
using.

Once plated, added pepper and salt. And toast and all the frillies for
a meal. it was fairly yummie to me. It worked.

On Sat, 21 Mar 2015 13:01:31 -0500, Gary > wrote:

wrote:
>>
>> I like to scramble an egg with a drop of coffee cream, salt, and pepper.
>> (I use an ordinary fork for this, and it scrambles well.)
>>
>> For this purpose, I use this old restaurant coffee cup (not a mug, an
>> actual cup), but more and more yolk clings to the side and will not come
>> out. This makes me sad.
>>
>> What container should I use that would keep the yolk from sticking?
>
>For scrambled eggs (had them last night), I use a bowl. Last night
>was 4 eggs, a little bit of chopped onion, little bit of chopped
>tomato, sprinkle of garlic powder, and one ripped up slice of the fake
>american cheese product that most people here won't even admit to
>using.
>
>Once plated, added pepper and salt. And toast and all the frillies for
>a meal. it was fairly yummie to me. It worked.

I'm sorry, cheddar is better!

John Kuthe...

---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

John Kuthe wrote:
>
> Gary wrote:
> >For scrambled eggs (had them last night), I use a bowl. Last night
> >was 4 eggs, a little bit of chopped onion, little bit of chopped
> >tomato, sprinkle of garlic powder, and one ripped up slice of the fake
> >american cheese product that most people here won't even admit to
> >using.

> I'm sorry, cheddar is better!

I'm sorry too. I was out of cheddar.

"Gary" > wrote in message ...
> John Kuthe wrote:
>>
>> Gary wrote:
>> >For scrambled eggs (had them last night), I use a bowl. Last night
>> >was 4 eggs, a little bit of chopped onion, little bit of chopped
>> >tomato, sprinkle of garlic powder, and one ripped up slice of the fake
>> >american cheese product that most people here won't even admit to
>> >using.
>
>> I'm sorry, cheddar is better!
>
> I'm sorry too. I was out of cheddar.

Sometimes I prefer the American cheese product.

Cheri

Cheri wrote:
>
> "Gary" > wrote in message ...
> > John Kuthe wrote:
> >>
> >> Gary wrote:
> >> >For scrambled eggs (had them last night), I use a bowl. Last night
> >> >was 4 eggs, a little bit of chopped onion, little bit of chopped
> >> >tomato, sprinkle of garlic powder, and one ripped up slice of the fake
> >> >american cheese product that most people here won't even admit to
> >> >using.
> >
> >> I'm sorry, cheddar is better!
> >
> > I'm sorry too. I was out of cheddar.
>
> Sometimes I prefer the American cheese product.

I do too, Cheri. I always keep some on hand. I usually do put that on
egg sandwiches and even in scrambled eggs some of the times. I also
love it melted over hot steamed broccoli! yum

"Gary" > wrote in message ...

> For scrambled eggs (had them last night), I use a bowl. Last night
> was 4 eggs, a little bit of chopped onion, little bit of chopped
> tomato, sprinkle of garlic powder, and one ripped up slice of the fake
> american cheese product that most people here won't even admit to
> using.

I use it occasionally. I like it.

Cheri

Food snobs like to say American cheese is fake cheese, but it is not. They had an hour of
Modern Marvels (History Channel) on Cheese, and American cheese is a cheese product,
yes, but made from a base of shredded Cheddar. That isn't fake, in my book.
So all you snobs can just shut up.

N.

On Fri, 27 Mar 2015 09:58:37 -0700 (PDT), Nancy2
> wrote:

> Food snobs like to say American cheese is fake cheese, but it is not. They had an hour of
> Modern Marvels (History Channel) on Cheese, and American cheese is a cheese product,
> yes, but made from a base of shredded Cheddar. That isn't fake, in my book.
> So all you snobs can just shut up.
>

This is what they're talking about, but it doesn't stop people from
liking it anyway.
<http://www.bonappetit.com/test-kitchen/ingredients/article/kraft-singles-we-celebrate-your-individually-wrapped-glory>


--

sf

sf, yeah, I get it. But it still is made from a base of shredded Cheddar, and regardless of what
the industry says, I calls it cheese. ;-))

N.

On 3/27/2015 5:54 PM, Bruce wrote:
> On Fri, 27 Mar 2015 09:58:37 -0700 (PDT), Nancy2
> > wrote:
>
>> Food snobs like to say American cheese is fake cheese, but it is not. They had an hour of
>> Modern Marvels (History Channel) on Cheese, and American cheese is a cheese product,
>> yes, but made from a base of shredded Cheddar. That isn't fake, in my book.
>> So all you snobs can just shut up.
>
> Telling people to shut up is very snobby.

I don't think it means what you think it means.

nancy

On 3/27/2015 7:08 PM, Nancy Young wrote:
> On 3/27/2015 5:54 PM, Bruce wrote:
>> On Fri, 27 Mar 2015 09:58:37 -0700 (PDT), Nancy2
>> > wrote:
>>
>>> Food snobs like to say American cheese is fake cheese, but it is
>>> not. They had an hour of
>>> Modern Marvels (History Channel) on Cheese, and American cheese is a
>>> cheese product,
>>> yes, but made from a base of shredded Cheddar. That isn't fake, in
>>> my book.
>>> So all you snobs can just shut up.
>>
>> Telling people to shut up is very snobby.
>
> I don't think it means what you think it means.
>
> nancy
>
Oh dear... Princess Bride?

Jill

On Sat, 28 Mar 2015 08:54:44 +1100, Bruce > wrote:

> On Fri, 27 Mar 2015 09:58:37 -0700 (PDT), Nancy2
> > wrote:
>
> >So all you snobs can just shut up.
>
> Telling people to shut up is very snobby.

She could always tell them to "eat their words", but it doesn't have
the same impact.

--

sf

Scramble them in the pan, when you start cooking. No need to dirty another container.

N.

On Sat, 21 Mar 2015 11:18:12 -0700 (PDT), Nancy2
> wrote:

>
> Scramble them in the pan, when you start cooking. No need to dirty another container.
>
If it's a nonstick pan, you're just hurrying its eventual death.

--
A kitchen without a cook is just a room

sf, what??? Certainly, there are utensils made to use in nonstick pans. Don't you
think readers here could figure out what utensils to use? How about ones they use
to flip the eggs around in the pan? That comment didn't make any sense.

N.

On Sat, 21 Mar 2015 14:46:43 -0700 (PDT), Nancy2
> wrote:

> sf, what??? Certainly, there are utensils made to use in nonstick pans. Don't you
> think readers here could figure out what utensils to use? How about ones they use
> to flip the eggs around in the pan? That comment didn't make any sense.
>
I thought you were talking about using a fork. I can't imagine him
using anything else inside that coffee cup.


--
A kitchen without a cook is just a room

Okay, sf, sorry about the misunderstanding. Certainly, a fork in a cup doesn't cause problems
like a fork on nonstick surfaces. My mom always scrambled eggs right in the pan, whipping them
around with one of those spoons mase for nonstick. It is so easy, I can't understand why someone
would go out of their way to beat an egg in a cup first.

As to getting all the yolk out, I find a rubber spatula can clean any surface remarkably well,
without leaving a trace of whatever was in the container. And they come in small sizes. And if it
is silicone, he can use it in the pan, too.

N.

"Nancy2" > wrote in message
...
> sf, what??? Certainly, there are utensils made to use in nonstick pans.
> Don't you
> think readers here could figure out what utensils to use? How about ones
> they use
> to flip the eggs around in the pan? That comment didn't make any sense.

Using a pancake turner wouldn't scramble them very well. Might be okay for
something like fried rice but if I was going to eat just scrambled eggs, I
sure wouldn't do it that way. I always use a fork to scramble mine.

On Sat, 21 Mar 2015 21:05:07 -0700, "Julie Bove"
> wrote:

>
> "Nancy2" > wrote in message
> ...
> > sf, what??? Certainly, there are utensils made to use in nonstick pans.
> > Don't you
> > think readers here could figure out what utensils to use? How about ones
> > they use
> > to flip the eggs around in the pan? That comment didn't make any sense.
>
> Using a pancake turner wouldn't scramble them very well. Might be okay for
> something like fried rice but if I was going to eat just scrambled eggs, I
> sure wouldn't do it that way. I always use a fork to scramble mine.

How on earth did you go from how to scrape scrambled egg out of a cup
to using a pancake turner to scramble eggs? Never mind. I don't
care.

--
A kitchen without a cook is just a room

"sf" > wrote in message
...
> On Sat, 21 Mar 2015 11:18:12 -0700 (PDT), Nancy2
> > wrote:
>
>>
>> Scramble them in the pan, when you start cooking. No need to dirty
>> another container.
>>
> If it's a nonstick pan, you're just hurrying its eventual death.

Yes indeed!

On Sat, 21 Mar 2015 09:48:36 -0700 (PDT),
wrote:

> I like to scramble an egg with a drop of coffee cream, salt, and pepper.
> (I use an ordinary fork for this, and it scrambles well.)
>
> For this purpose, I use this old restaurant coffee cup (not a mug, an
> actual cup), but more and more yolk clings to the side and will not come
> out. This makes me sad.
>
> What container should I use that would keep the yolk from sticking?

Have you ever tried rinsing your coffee cup out with a little water
first? Don't dry it before you add the egg.

I use a small stainless steel bowl to beat my egg in, then I use a
silicone spatula to remove all the egg from the surface of the bowl
and proceed using the same spatula to push the egg around as it cooks.

BTW: silicone spatulas are very inexpensive at Bed, Bath & Beyond.
Use your 20% off coupon to make them an even better buy.
<http://www.bedbathandbeyond.com/store/product/silicone-spatulas-set-of-4/1016073989?mcid=PS_googlepla_nonbrand_none_&adpos= 1o1&creative=39546842029&device=c&matchtype=&netwo rk=g&gclid=CKPX1OSKusQCFQiVfgodEzcAtg>


--
A kitchen without a cook is just a room

On 2015-03-21 14:36, sf wrote:

>> What container should I use that would keep the yolk from sticking?
>
> Have you ever tried rinsing your coffee cup out with a little water
> first? Don't dry it before you add the egg.
>


How about vegetable oil? It wasn't too long ago that I learned tht
trick for measuring molasses. You can carefully measure the amount you
need but when you pour it in a significant amount sticks in the cup. If
you are also using oil you can use the cup for the oil first, or simply
brush it will a bit oil and the molasses doesn't stick.



> I use a small stainless steel bowl to beat my egg in, then I use a
> silicone spatula to remove all the egg from the surface of the bowl
> and proceed using the same spatula to push the egg around as it cooks.
>
> BTW: silicone spatulas are very inexpensive at Bed, Bath & Beyond.
> Use your 20% off coupon to make them an even better buy.
> <http://www.bedbathandbeyond.com/store/product/silicone-spatulas-set-of-4/1016073989?mcid=PS_googlepla_nonbrand_none_&adpos= 1o1&creative=39546842029&device=c&matchtype=&netwo rk=g&gclid=CKPX1OSKusQCFQiVfgodEzcAtg>
>
>

On Sat, 21 Mar 2015 15:28:57 -0400, Dave Smith
> wrote:

> On 2015-03-21 14:36, sf wrote:
>
> >> What container should I use that would keep the yolk from sticking?
> >
> > Have you ever tried rinsing your coffee cup out with a little water
> > first? Don't dry it before you add the egg.
> >
>
>
> How about vegetable oil? It wasn't too long ago that I learned tht
> trick for measuring molasses. You can carefully measure the amount you
> need but when you pour it in a significant amount sticks in the cup. If
> you are also using oil you can use the cup for the oil first, or simply
> brush it will a bit oil and the molasses doesn't stick.
>
That trick is because both are used in the recipe so measure the oil
first and then the molasses. I'd say coating the cup with oil is fine
if he's using vegetable oil to cook his egg, but I prefer butter. How
do you propose he coat the cup? If he uses his fingers, he'll need to
wash them. If he pours in a lot to swish around and it's more than he
wants for the pan, then he'll need to pour it back into the container.
What a PITA. Water is easier.
>
>
> > I use a small stainless steel bowl to beat my egg in, then I use a
> > silicone spatula to remove all the egg from the surface of the bowl
> > and proceed using the same spatula to push the egg around as it cooks.
> >
> > BTW: silicone spatulas are very inexpensive at Bed, Bath & Beyond.
> > Use your 20% off coupon to make them an even better buy.
> > <http://www.bedbathandbeyond.com/store/product/silicone-spatulas-set-of-4/1016073989?mcid=PS_googlepla_nonbrand_none_&adpos= 1o1&creative=39546842029&device=c&matchtype=&netwo rk=g&gclid=CKPX1OSKusQCFQiVfgodEzcAtg>
> >
> >


--
A kitchen without a cook is just a room

> wrote in message
...
>I like to scramble an egg with a drop of coffee cream, salt, and pepper.
> (I use an ordinary fork for this, and it scrambles well.)
>
> For this purpose, I use this old restaurant coffee cup (not a mug, an
> actual cup), but more and more yolk clings to the side and will not come
> out. This makes me sad.
>
> What container should I use that would keep the yolk from sticking?

I've not had that problem. I just grab whatever is handy and the right
size.

On Sat, 21 Mar 2015 09:48:36 -0700 (PDT),
wrote:

>I like to scramble an egg with a drop of coffee cream, salt, and pepper.
>(I use an ordinary fork for this, and it scrambles well.)
>
>For this purpose, I use this old restaurant coffee cup (not a mug, an
>actual cup), but more and more yolk clings to the side and will not come
>out. This makes me sad.
>
>What container should I use that would keep the yolk from sticking?

I use a medium sized glass measuring jug. I add whatever I feel like
(usually milk or cream and whatever else I feel like at the time). I
put the eggs in last and whisk with a fork or whisk. I've never had
the problem you describe, to be honest.

On 3/21/15 7:23 PM, barbie gee wrote:
>
> e....or use a spatula (or your thumb
> or finger if you're not fussy and have a sink nearby) to scrape the cup
> clean.

Or a bit of toast.

-- Larry