and omelettes. I used to do these dishes over a fairly high heat, #5 on my electric stove. It was very fast and produced a decent product. I have also tried doing scrambled eggs over a low heat and stirred all the time. I did not like the results. Some people say that this produces nice and creamy eggs. Whatever.
What I have been doing now is to heat a pan on the #3 setting, and wait for it to warm up. Add butter or fave fat, then add eggs that have been beaten. Then leave it alone. Once the eggs start to set, lift the sides to let most liquid get into the pan. When the eggs have mostly solidified, with a bit of liquid still on top, give it a scramble, and serve. Makes a nice soft curdy egg.
Tonight I'm having a cheese omelette, and will be doing the above. Once there is some little liquid on top, I'll add cheese and cover.
I got some extra old cheddar at my local drug store. It's not bad, but I like it even older. Our farmers market has cheese vendors that sell really nice really old cheddar; ten years old...But it comes at a price.
My purchased cheese is the Armstrong brand. I don't care for mild or medium cheddar.

On 2019-12-04 6:07 p.m., A Moose in Love wrote:
> and omelettes. I used to do these dishes over a fairly high heat, #5
> on my electric stove. It was very fast and produced a decent
> product. I have also tried doing scrambled eggs over a low heat and
> stirred all the time. I did not like the results. Some people say
> that this produces nice and creamy eggs. Whatever. What I have been
> doing now is to heat a pan on the #3 setting, and wait for it to warm
> up. Add butter or fave fat, then add eggs that have been beaten.
> Then leave it alone. Once the eggs start to set, lift the sides to
> let most liquid get into the pan. When the eggs have mostly
> solidified, with a bit of liquid still on top, give it a scramble,
> and serve. Makes a nice soft curdy egg. Tonight I'm having a cheese
> omelette, and will be doing the above. Once there is some little
> liquid on top, I'll add cheese and cover. I got some extra old
> cheddar at my local drug store. It's not bad, but I like it even
> older. Our farmers market has cheese vendors that sell really nice
> really old cheddar; ten years old...But it comes at a price. My
> purchased cheese is the Armstrong brand. I don't care for mild or
> medium cheddar.
>

I am not a fan of omelets, but I like scrambled eggs. I have tried many
variations but settled on one that works for me. I put a pan on to
heat with I prepare the eggs. I crack a couple eggs into a bowl and add
a small pinch of salt, grind some pepper into it and add some hot sauce.
I put some butter into the pan and let it melt and brown a little, then
add the eggs. I use a small spatula to move them around and plate them
while they are still a little wet.

Dave Smith wrote:
> On 2019-12-04 6:07 p.m., A Moose in Love wrote:
>> and omelettes.* I used to do these dishes over a fairly high heat, #5
>> on my electric stove.* It was very fast and produced a decent
>> product.* I have also tried doing scrambled eggs over a low heat and
>> stirred all the time.* I did not like the results.* Some people say
>> that this produces nice and creamy eggs.* Whatever. What I have been
>> doing now is to heat a pan on the #3 setting, and wait for it to warm
>> up.* Add butter or fave fat, then add eggs that have been beaten.
>> Then leave it alone.* Once the eggs start to set, lift the sides to
>> let most liquid get into the pan.* When the eggs have mostly
>> solidified, with a bit of liquid still on top, give it a scramble,
>> and serve.* Makes a nice soft curdy egg. Tonight I'm having a cheese
>> omelette, and will be doing the above.* Once there is some little
>> liquid on top, I'll add cheese and cover. I got some extra old
>> cheddar at my local drug store.* It's not bad, but I like it even
>> older.* Our farmers market has cheese vendors that sell really nice
>> really old cheddar; ten years old...But it comes at a price. My
>> purchased cheese is the Armstrong brand.* I don't care for mild or
>> medium cheddar.
>>
>
> I am not a fan of omelets, but I like scrambled eggs. I have tried
> many variations but settled on one that works* for me.* I put a pan
> on to heat with I prepare the eggs. I crack a couple eggs into a
> bowl and add a small pinch of salt, grind some pepper into it and
> add some hot sauce. I put some butter into the pan and let it melt
> and brown a little, then add the eggs. I use a small spatula to move
> them around and plate them while they are still a little wet.

Works perfect. I modify slightly by cracking the eggs directly into
the pan, so no bowl to wash. Just grind the pepper and add salt
after the eggs are in. Pour onto a styrofoam plate instead of cold
glass plate. Yet another dish to wash avoided. Sometimes I splash
cholula on the eggs.

On Wed, 4 Dec 2019 15:07:10 -0800 (PST), A Moose in Love
> wrote:

>and omelettes. I used to do these dishes over a fairly high heat, #5 on my electric stove. It was very fast and produced a decent product. I have also tried doing scrambled eggs over a low heat and stirred all the time. I did not like the results. Some people say that this produces nice and creamy eggs. Whatever.
>What I have been doing now is to heat a pan on the #3 setting, and wait for it to warm up. Add butter or fave fat, then add eggs that have been beaten. Then leave it alone. Once the eggs start to set, lift the sides to let most liquid get into the pan. When the eggs have mostly solidified, with a bit of liquid still on top, give it a scramble, and serve. Makes a nice soft curdy egg.
>Tonight I'm having a cheese omelette, and will be doing the above. Once there is some little liquid on top, I'll add cheese and cover.
>I got some extra old cheddar at my local drug store. It's not bad, but I like it even older. Our farmers market has cheese vendors that sell really nice really old cheddar; ten years old...But it comes at a price.
>My purchased cheese is the Armstrong brand. I don't care for mild or medium cheddar.


Try this,
https://www.youtube.com/watch?v=rFAddL8g8mw

--

____/~~~sine qua non~~~\____

On Wednesday, December 4, 2019 at 6:23:06 PM UTC-6, wrote:
>
> Try this,
> https://www.youtube.com/watch?v=rFAddL8g8mw
>
I couldn't get past that disgusting 'omelet' when he cut it open. Barf.

On 2019-12-04 4:17 p.m., Dave Smith wrote:
> On 2019-12-04 6:07 p.m., A Moose in Love wrote:
>> and omelettes.Â* I used to do these dishes over a fairly high heat, #5
>> on my electric stove.Â* It was very fast and produced a decent
>> product.Â* I have also tried doing scrambled eggs over a low heat and
>> stirred all the time.Â* I did not like the results.Â* Some people say
>> that this produces nice and creamy eggs.Â* Whatever. What I have been
>> doing now is to heat a pan on the #3 setting, and wait for it to warm
>> up.Â* Add butter or fave fat, then add eggs that have been beaten.
>> Then leave it alone.Â* Once the eggs start to set, lift the sides to
>> let most liquid get into the pan.Â* When the eggs have mostly
>> solidified, with a bit of liquid still on top, give it a scramble,
>> and serve.Â* Makes a nice soft curdy egg. Tonight I'm having a cheese
>> omelette, and will be doing the above.Â* Once there is some little
>> liquid on top, I'll add cheese and cover. I got some extra old
>> cheddar at my local drug store.Â* It's not bad, but I like it even
>> older.Â* Our farmers market has cheese vendors that sell really nice
>> really old cheddar; ten years old...But it comes at a price. My
>> purchased cheese is the Armstrong brand.Â* I don't care for mild or
>> medium cheddar.
>>
>
> I am not a fan of omelets, but I like scrambled eggs. I have tried many
> variations but settled on one that worksÂ* for me.Â* I put a pan on to
> heat with I prepare the eggs. I crack a couple eggs into a bowl and add
> a small pinch of salt, grind some pepper into it and add some hot sauce.
> I put some butter into the pan and let it melt and brown a little, then
> add the eggs. I use a small spatula to move them around and plate them
> while they are still a little wet.

I always follow my mother's way and add a little milk to the beaten egg.
I've seen the way that scrambled eggs are prepared in diners in Canada
and the US and it is nothing like the way I was taught.
An elderly relative of my ex, who had spent time in France, made
scrambled eggs in a double boiler. It took "forever" but dammit, they
were really good!!!!

On 2019-12-05, graham > wrote:

> I always follow my mother's way and add a little milk to the beaten egg.

Bogus approach. Milk in eggs only adds water to the final result.
That water leaking outta the botton of yer eggs is the milk.

> scrambled eggs in a double boiler. It took "forever" but dammit, they
> were really good!!!!

Agree!

More of a yolk flavor, than Western method, which are brown and dry.

nb

On 6 Dec 2019 16:40:49 GMT, notbob > wrote:

>On 2019-12-05, graham > wrote:
>
>> I always follow my mother's way and add a little milk to the beaten egg.
>
>Bogus approach. Milk in eggs only adds water to the final result.
>That water leaking outta the botton of yer eggs is the milk.
>
>> scrambled eggs in a double boiler. It took "forever" but dammit, they
>> were really good!!!!
>
>Agree!
>
>More of a yolk flavor, than Western method, which are brown and dry.
>
>nb


Scrambled eggs cooked with a double boiler is the US Navy Popeye
method... no other method yields decent scrambled eggs... Popeye has
been telling yoose for years. Frying panned eggs is fried eggs, NOT
scrambled

On 2019-12-06 9:40 a.m., notbob wrote:
> On 2019-12-05, graham > wrote:
>
>> I always follow my mother's way and add a little milk to the beaten egg.
>
> Bogus approach. Milk in eggs only adds water to the final result.
> That water leaking outta the botton of yer eggs is the milk.
>
Funny! I've never had that problem. Also, milk and eggs work fine
together as custard.

On 2019-12-06 3:00 p.m., graham wrote:
> On 2019-12-06 9:40 a.m., notbob wrote:
>> On 2019-12-05, graham > wrote:
>>
>>> I always follow my mother's way and add a little milk to the beaten egg.
>>
>> Bogus approach.Â* Milk in eggs only adds water to the final result.
>> That water leaking outta the botton of yer eggs is the milk.
>>
> Funny! I've never had that problem. Also, milk and eggs work fine
> together as custard.


I have and that is the reason that I stopped adding milk and used water
only. More recently I started using neither. I just beat up the eggs,
throw some butter in a pan, let it brown a little bit and then add the
eggs.

On Friday, December 6, 2019 at 1:17:13 PM UTC-5, Sheldon wrote:
> On 6 Dec 2019 16:40:49 GMT, notbob > wrote:
>
> >On 2019-12-05, graham > wrote:
> >
> >> I always follow my mother's way and add a little milk to the beaten egg.
> >
> >Bogus approach. Milk in eggs only adds water to the final result.
> >That water leaking outta the botton of yer eggs is the milk.
> >
> >> scrambled eggs in a double boiler. It took "forever" but dammit, they
> >> were really good!!!!
> >
> >Agree!
> >
> >More of a yolk flavor, than Western method, which are brown and dry.
> >
> >nb
>
>
> Scrambled eggs cooked with a double boiler is the US Navy Popeye
> method... no other method yields decent scrambled eggs... Popeye has
> been telling yoose for years. Frying panned eggs is fried eggs, NOT
> scrambled

Disagree I do. I take it that the US navy uses a steam kettle? You would need a big double boiler set up in order to feed many people.

On Friday, December 6, 2019 at 10:40:55 AM UTC-6, notbob wrote:
>
> On 2019-12-05, graham > wrote:
>
> > scrambled eggs in a double boiler. It took "forever" but dammit, they
> > were really good!!!!
>
> Agree!
>
> More of a yolk flavor, than Western method, which are brown and dry.
>
> nb
>
That's odd. I've never cooked eggs until they're brown or dry. But I have
had dry scrambled eggs on buffets because they sit there and continually
cook on the steam table.