Hi All,

I do not care much for my scrambled eggs: eggs,
salt, pepper, butter on the pan; beat like heck;
cook on a low heat; stir occationally.

1) am I cooking them correctly?, and
2) are there any better seasonings to use?

Many thanks,
--Tony

--
-------------------------
I Fish. Therefore, I am.
-------------------------

>Hi All,
>
> I do not care much for my scrambled eggs: eggs,
>salt, pepper, butter on the pan; beat like heck;
>cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?
>
>Many thanks,
>--Tony


It would help if you mentioned why you don't like them.

>Hi All,
>
> I do not care much for my scrambled eggs: eggs,
>salt, pepper, butter on the pan; beat like heck;
>cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?
>
>Many thanks,
>--Tony


It would help if you mentioned why you don't like them.

Anthony Ewell wrote:

> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?

You've got the right ingredients, but you should add a little water to
the eggs. What is it about them that you do not like? Personally, I
like them cooked a little hotter, faster and not too much. I don't beat
them to much before they go into the pan and I keep them moving in the
pan and take them out while they are still wet. I know someone who
beats the hell of them and slow cooks them and gets lovely, fluffy
scrambled eggs. And then there is another friend who cracks eggs into a
pan, lets them set up a bit and then breaks them up and stirs them
around. They are all good.

Anthony Ewell wrote:

> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?

You've got the right ingredients, but you should add a little water to
the eggs. What is it about them that you do not like? Personally, I
like them cooked a little hotter, faster and not too much. I don't beat
them to much before they go into the pan and I keep them moving in the
pan and take them out while they are still wet. I know someone who
beats the hell of them and slow cooks them and gets lovely, fluffy
scrambled eggs. And then there is another friend who cracks eggs into a
pan, lets them set up a bit and then breaks them up and stirs them
around. They are all good.

"Anthony Ewell" > wrote in message
...
> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?
>
> Many thanks,
> --Tony
>
> --
> -------------------------
> I Fish. Therefore, I am.
> -------------------------

You didn't mention what it is you don't like but I like to add some onions
and peppers first. It adds a lot of taste and texture.

Dave Smith wrote:
> Anthony Ewell wrote:
>
>> I do not care much for my scrambled eggs: eggs,
>> salt, pepper, butter on the pan; beat like heck;
>> cook on a low heat; stir occationally.
>>
>> 1) am I cooking them correctly?, and
>> 2) are there any better seasonings to use?
>
> You've got the right ingredients, but you should add a little water to
> the eggs. What is it about them that you do not like? Personally, I
> like them cooked a little hotter, faster and not too much. I don't
> beat them to much before they go into the pan and I keep them moving
> in the pan and take them out while they are still wet.

Yup, Dave, fluffy and still moist scrambled for me and your technique is
perfect. I can't stand dry scrambled eggs. A little grated cheese stirred
in is good, too

Jill

Dave Smith wrote:
> Anthony Ewell wrote:
>
>> I do not care much for my scrambled eggs: eggs,
>> salt, pepper, butter on the pan; beat like heck;
>> cook on a low heat; stir occationally.
>>
>> 1) am I cooking them correctly?, and
>> 2) are there any better seasonings to use?
>
> You've got the right ingredients, but you should add a little water to
> the eggs. What is it about them that you do not like? Personally, I
> like them cooked a little hotter, faster and not too much. I don't
> beat them to much before they go into the pan and I keep them moving
> in the pan and take them out while they are still wet.

Yup, Dave, fluffy and still moist scrambled for me and your technique is
perfect. I can't stand dry scrambled eggs. A little grated cheese stirred
in is good, too

Jill

>George" writes"
>
>"Anthony Ewell" wrote:
>>
>> I do not care much for my scrambled eggs: eggs,
>> salt, pepper, butter on the pan; beat like heck;
>> cook on a low heat; stir occationally.
>>
>> 1) am I cooking them correctly?, and
>> 2) are there any better seasonings to use?
>
>You didn't mention what it is you don't like but I like to add some onions
>and peppers first. It adds a lot of taste and texture.

You forgot the lox.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>George" writes"
>
>"Anthony Ewell" wrote:
>>
>> I do not care much for my scrambled eggs: eggs,
>> salt, pepper, butter on the pan; beat like heck;
>> cook on a low heat; stir occationally.
>>
>> 1) am I cooking them correctly?, and
>> 2) are there any better seasonings to use?
>
>You didn't mention what it is you don't like but I like to add some onions
>and peppers first. It adds a lot of taste and texture.

You forgot the lox.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Eggs are pretty bland. Tobasco sauce helps. Or Louisianna Hot Sauce.

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

> do not care much for my scrambled eggs: eggs,
>salt, pepper, butter on the pan; beat like heck;

Some people like to add water, I add a little milk and maybe some cheese.

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

> do not care much for my scrambled eggs: eggs,
>salt, pepper, butter on the pan; beat like heck;

Some people like to add water, I add a little milk and maybe some cheese.

Joelle
The world is a book and those who do not travel read only one page - St
Augustine
Joelle

"Anthony Ewell" > wrote in message
...
> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?
>

Personal preferences vary, but I think overbeathing the eggs gives an
uninteresting result - too airy and fluffy. Better to mix well and cook
slowly and, most important, don;t overcook. You want a soft, creamy curd. I
like to saute some onions before adding the eggs. If you have time to
caramelize them, even better. Try good olive oil in place of butter. Add
some minced smoked salmon just before the eggs are done. Add a TB of sour
cream or heavy cream. Lots of possibilities with eggs!


--
Peter Aitken

Remove the crap from my email address before using.

"Anthony Ewell" > wrote in message
...
> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?
>

Personal preferences vary, but I think overbeathing the eggs gives an
uninteresting result - too airy and fluffy. Better to mix well and cook
slowly and, most important, don;t overcook. You want a soft, creamy curd. I
like to saute some onions before adding the eggs. If you have time to
caramelize them, even better. Try good olive oil in place of butter. Add
some minced smoked salmon just before the eggs are done. Add a TB of sour
cream or heavy cream. Lots of possibilities with eggs!


--
Peter Aitken

Remove the crap from my email address before using.

>(Joelle) writes:
>
>Eggs are pretty bland. Tobasco sauce helps. Or Louisianna Hot Sauce.

Fried kosher salami is better.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Anthony Ewell wrote on 12/2/2004:

>I do not care much for my scrambled eggs: eggs, salt, pepper,
>butter on the pan; beat like heck; cook on a low heat; stir occationally.

>1) am I cooking them correctly?, and
>2) are there any better seasonings to use?

I'm partial to doing scrambled eggs in a double boiler. I don't beat
the heck out of them. They're more than lightly beaten and less
than thoroughly beaten. I get a rich tasting, soft, moist curd without
the addition of milk, cream, butter, etc., although I sometimes add
a bit of such things. Sometimes I add a dash or two of hot sauce,
maybe a handful of grated cheese, some chopped ham or smoked
fish (although I don't care to mix smoked fish with hot sauce
and cheese).

Anthony Ewell wrote on 12/2/2004:

>I do not care much for my scrambled eggs: eggs, salt, pepper,
>butter on the pan; beat like heck; cook on a low heat; stir occationally.

>1) am I cooking them correctly?, and
>2) are there any better seasonings to use?

I'm partial to doing scrambled eggs in a double boiler. I don't beat
the heck out of them. They're more than lightly beaten and less
than thoroughly beaten. I get a rich tasting, soft, moist curd without
the addition of milk, cream, butter, etc., although I sometimes add
a bit of such things. Sometimes I add a dash or two of hot sauce,
maybe a handful of grated cheese, some chopped ham or smoked
fish (although I don't care to mix smoked fish with hot sauce
and cheese).

"Anthony Ewell" > wrote in message
...
> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?

I crack them into a bowl first, add some milk and sometimes cheese (sharp
chedder). Beat them and then pour into hot pan (medium heat). stir until
they are cooked to your liking. I prefer mine very soft. A little S&P and
they are perfect.

>
> Many thanks,
> --Tony
>
> --
> -------------------------
> I Fish. Therefore, I am.
> -------------------------

"Anthony Ewell" > wrote in message
...
> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?

I crack them into a bowl first, add some milk and sometimes cheese (sharp
chedder). Beat them and then pour into hot pan (medium heat). stir until
they are cooked to your liking. I prefer mine very soft. A little S&P and
they are perfect.

>
> Many thanks,
> --Tony
>
> --
> -------------------------
> I Fish. Therefore, I am.
> -------------------------

"Anthony Ewell" > wrote in message
...
> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?
>
> Many thanks,
> --Tony
=================

This is what I usually do -

Beat eggs lightly with a fork until it looks fairly well blended - then add
a tablespoon or two of water, beat just a little bit more. Now stir in a
sprinkle of dry mustard powder and garlic powder. Mix until blended. Cook
over med-hi heat until bottom is cooked... then f l i p. Turn off heat
(I'm on electric).Get out plate(s), fork(s), napkin(s), etc. NOW, sprinkle
with a tiny bit of salt and some freshly ground black pepper. Occasionally
I also sprinkle on Everglades* Heat seasoning. YUMM!

That's it.

Cyndi

"Anthony Ewell" > wrote in message
...
> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?
>
> Many thanks,
> --Tony
=================

This is what I usually do -

Beat eggs lightly with a fork until it looks fairly well blended - then add
a tablespoon or two of water, beat just a little bit more. Now stir in a
sprinkle of dry mustard powder and garlic powder. Mix until blended. Cook
over med-hi heat until bottom is cooked... then f l i p. Turn off heat
(I'm on electric).Get out plate(s), fork(s), napkin(s), etc. NOW, sprinkle
with a tiny bit of salt and some freshly ground black pepper. Occasionally
I also sprinkle on Everglades* Heat seasoning. YUMM!

That's it.

Cyndi

"PENMART01" > wrote in message
...
> >(Joelle) writes:
>>
>>Eggs are pretty bland. Tobasco sauce helps. Or Louisianna Hot Sauce.
>
> Fried kosher salami is better.
>

What no lox and eggs? Shame on you.

Years ago a local Hyatt had scrambled eggs and onions with a toasted bagel
on the b'fast menu. As it happened I used to visit their coffee shop
several times a month for lunch with several coworkers. One time I ordered
the Lox & Eggs & Onions asking for the lox on the side. To my delight
nicely scrambles eggs with onions and about 1/2 pound of very nice lox
adorned the plate. At that time reasonable lox were about $20.00 per pound.
I'm sure they lost money but I did find a new lunch time staple.

;-)

Dimitri

"PENMART01" > wrote in message
...
> >(Joelle) writes:
>>
>>Eggs are pretty bland. Tobasco sauce helps. Or Louisianna Hot Sauce.
>
> Fried kosher salami is better.
>

What no lox and eggs? Shame on you.

Years ago a local Hyatt had scrambled eggs and onions with a toasted bagel
on the b'fast menu. As it happened I used to visit their coffee shop
several times a month for lunch with several coworkers. One time I ordered
the Lox & Eggs & Onions asking for the lox on the side. To my delight
nicely scrambles eggs with onions and about 1/2 pound of very nice lox
adorned the plate. At that time reasonable lox were about $20.00 per pound.
I'm sure they lost money but I did find a new lunch time staple.

;-)

Dimitri

"Rick & Cyndi" > wrote in message
news:EB0sd.8$hP2.4@trnddc05...
>
> "Anthony Ewell" > wrote in message
> ...
>> Hi All,
>>
>> I do not care much for my scrambled eggs: eggs,
>> salt, pepper, butter on the pan; beat like heck;
>> cook on a low heat; stir occationally.
>>
>> 1) am I cooking them correctly?, and
>> 2) are there any better seasonings to use?
>>
>> Many thanks,
>> --Tony
> =================
>
> This is what I usually do -
>
> Beat eggs lightly with a fork until it looks fairly well blended - then
> add a tablespoon or two of water, beat just a little bit more. Now stir
> in a sprinkle of dry mustard powder and garlic powder. Mix until blended.
> Cook over med-hi heat until bottom is cooked... then f l i p. Turn off
> heat (I'm on electric).Get out plate(s), fork(s), napkin(s), etc. NOW,
> sprinkle with a tiny bit of salt and some freshly ground black pepper.
> Occasionally I also sprinkle on Everglades* Heat seasoning. YUMM!
>
> That's it.
>
> Cyndi =============

OOps - was thinking fried; not scrambled. I still do the same thing
though - other than stirring it around in the pan.

Cyndi

>"Dimitri" writes:
>
>"PENMART01" wrote:
>> >(Joelle) writes:
>>>
>>>Eggs are pretty bland. Tobasco sauce helps. Or Louisianna Hot Sauce.
>>
>> Fried kosher salami is better.
>
>What no lox and eggs? Shame on you.

You must have missed my previous post.

With Hebrew National fried salami, onions, peppers and potatoes it's a kosher
denver.

Great recipes - Mmmmm---> http://www.virtualcities.com/ons/0rec/07salmon.htm

Scrambled Eggs with Lox and Cream Cheese

12 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
8 ounce pkg well chilled cream cheese -- cut into 1/2" cubes
6 ounces thinly sliced Nova Scotia smoked salmon -- or lox -- cut into 1/2"
pieces
Chopped fresh chives -- optional
Whisk eggs, salt and pepper in large bowl to blend.

Melt butter in large nonstick skillet over medium-high heat.

Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes.

Gently fold in cream cheese and salmon and stir just until eggs are set,
about 1 minute.
---


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Dimitri" writes:
>
>"PENMART01" wrote:
>> >(Joelle) writes:
>>>
>>>Eggs are pretty bland. Tobasco sauce helps. Or Louisianna Hot Sauce.
>>
>> Fried kosher salami is better.
>
>What no lox and eggs? Shame on you.

You must have missed my previous post.

With Hebrew National fried salami, onions, peppers and potatoes it's a kosher
denver.

Great recipes - Mmmmm---> http://www.virtualcities.com/ons/0rec/07salmon.htm

Scrambled Eggs with Lox and Cream Cheese

12 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
8 ounce pkg well chilled cream cheese -- cut into 1/2" cubes
6 ounces thinly sliced Nova Scotia smoked salmon -- or lox -- cut into 1/2"
pieces
Chopped fresh chives -- optional
Whisk eggs, salt and pepper in large bowl to blend.

Melt butter in large nonstick skillet over medium-high heat.

Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes.

Gently fold in cream cheese and salmon and stir just until eggs are set,
about 1 minute.
---


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

George wrote:
> "Anthony Ewell" > wrote in message
> ...
>
>>Hi All,
>>
>> I do not care much for my scrambled eggs: eggs,
>>salt, pepper, butter on the pan; beat like heck;
>>cook on a low heat; stir occationally.
>>
>> 1) am I cooking them correctly?, and
>> 2) are there any better seasonings to use?
>>
>>Many thanks,
>>--Tony
>>
>>--
>>-------------------------
>>I Fish. Therefore, I am.
>>-------------------------
>
>
> You didn't mention what it is you don't like but I like to add some onions
> and peppers first. It adds a lot of taste and texture.

Hi All,

Thank you for all the wonderful responses!

Sorry for not listing what is wrong with my
scrambled eggs: I find the taste okay, although a
bit bland, to start with, then turn to nauseating
half way through (how does one explain "YUK").

My major problem may be that they are too rich
(didn't add water). Also, no seasoning, except s&p
(too bland).

Follow up questions:

1) what would the eggs to water ratio be?

2) if using peppers, what would work best
(I have powdered Cayenne, Ancho, and
Chimayo in my arsenal.)

Many thanks,
--Tony


--
-------------------------
I Fish. Therefore, I am.
-------------------------

Anthony Ewell > wrote:
> Hi All,

> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.

> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?

What exactly is the problem? Better seasonings are entirely a
matter of personal taste, but I enjoy scrambled eggs best when
I stir some of Penzey's Sunny Paris spice blend. Feel free to
expirment with seasonings you think you might enjoy.

Anthony Ewell > wrote:
> Hi All,

> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.

> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?

What exactly is the problem? Better seasonings are entirely a
matter of personal taste, but I enjoy scrambled eggs best when
I stir some of Penzey's Sunny Paris spice blend. Feel free to
expirment with seasonings you think you might enjoy.

> wrote in message ...
> Anthony Ewell > wrote:
> > Hi All,
>
> > I do not care much for my scrambled eggs: eggs,
> > salt, pepper, butter on the pan; beat like heck;
> > cook on a low heat; stir occationally.
>
> > 1) am I cooking them correctly?, and
> > 2) are there any better seasonings to use?
>
> What exactly is the problem? Better seasonings are entirely a
> matter of personal taste, but I enjoy scrambled eggs best when
> I stir some of Penzey's Sunny Paris spice blend. Feel free to
> expirment with seasonings you think you might enjoy.
>
>

The eggs make a difference. Supermarket eggs from a huge factory farm are
rather tasteless and benefit from seasoning. Fresh farmers market eggs have
a wonderful rich eggy taste and are great with just S&P.


--
Peter Aitken

Remove the crap from my email address before using.

> wrote in message ...
> Anthony Ewell > wrote:
> > Hi All,
>
> > I do not care much for my scrambled eggs: eggs,
> > salt, pepper, butter on the pan; beat like heck;
> > cook on a low heat; stir occationally.
>
> > 1) am I cooking them correctly?, and
> > 2) are there any better seasonings to use?
>
> What exactly is the problem? Better seasonings are entirely a
> matter of personal taste, but I enjoy scrambled eggs best when
> I stir some of Penzey's Sunny Paris spice blend. Feel free to
> expirment with seasonings you think you might enjoy.
>
>

The eggs make a difference. Supermarket eggs from a huge factory farm are
rather tasteless and benefit from seasoning. Fresh farmers market eggs have
a wonderful rich eggy taste and are great with just S&P.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
> > wrote in message ...
>
>>Anthony Ewell > wrote:
>>
>>>Hi All,
>>
>>> I do not care much for my scrambled eggs: eggs,
>>>salt, pepper, butter on the pan; beat like heck;
>>>cook on a low heat; stir occationally.
>>
>>> 1) am I cooking them correctly?, and
>>> 2) are there any better seasonings to use?
>>
>>What exactly is the problem? Better seasonings are entirely a
>>matter of personal taste, but I enjoy scrambled eggs best when
>>I stir some of Penzey's Sunny Paris spice blend. Feel free to
>>expirment with seasonings you think you might enjoy.
>>
>>
>
>
> The eggs make a difference. Supermarket eggs from a huge factory farm are
> rather tasteless and benefit from seasoning. Fresh farmers market eggs have
> a wonderful rich eggy taste and are great with just S&P.
>

They are organic eggs purchased from a buying club. They are
anywhere from one to four weeks old. I refrigerate
them when I get them.

I am thinking that my eggs are too rich. One of the other
posters said to add some water to them. Do you do this?
If so, what water ratio to eggs ratio do you use?

Many thanks,
--Tony



--
-------------------------
I Fish. Therefore, I am.
-------------------------

Peter Aitken wrote:
> > wrote in message ...
>
>>Anthony Ewell > wrote:
>>
>>>Hi All,
>>
>>> I do not care much for my scrambled eggs: eggs,
>>>salt, pepper, butter on the pan; beat like heck;
>>>cook on a low heat; stir occationally.
>>
>>> 1) am I cooking them correctly?, and
>>> 2) are there any better seasonings to use?
>>
>>What exactly is the problem? Better seasonings are entirely a
>>matter of personal taste, but I enjoy scrambled eggs best when
>>I stir some of Penzey's Sunny Paris spice blend. Feel free to
>>expirment with seasonings you think you might enjoy.
>>
>>
>
>
> The eggs make a difference. Supermarket eggs from a huge factory farm are
> rather tasteless and benefit from seasoning. Fresh farmers market eggs have
> a wonderful rich eggy taste and are great with just S&P.
>

They are organic eggs purchased from a buying club. They are
anywhere from one to four weeks old. I refrigerate
them when I get them.

I am thinking that my eggs are too rich. One of the other
posters said to add some water to them. Do you do this?
If so, what water ratio to eggs ratio do you use?

Many thanks,
--Tony



--
-------------------------
I Fish. Therefore, I am.
-------------------------

Anthony Ewell wrote:

> Sorry for not listing what is wrong with my
> scrambled eggs: I find the taste okay, although a
> bit bland, to start with, then turn to nauseating
> half way through (how does one explain "YUK").
>
> My major problem may be that they are too rich
> (didn't add water). Also, no seasoning, except s&p
> (too bland).

Scrambled eggs can be quite good with just a little salt and pepper for
seasoning. I prefer water to milk because I usually find that the milk
separates and you get a bunch of liquid that runs out of them. IMO, the most
important thing is to keep moving the eggs in the pan because if you let them
sit too long you end up with a texture more like an omelet, and I am not an
omelet fan. I think that scrambled eggs taste great when just barely cooked and
still nice and shiny, and the longer you cook them after that point the worse
they get.

> 1) what would the eggs to water ratio be?

Not much water, maybe 1-2 tsp. water per egg.

> 2) if using peppers, what would work best
> (I have powdered Cayenne, Ancho, and
> Chimayo in my arsenal.)

IMO, they are unnecessary. If you want a touch of heat slop a few dashes of
Tabasco sauce on them when they are done.

Peter Aitken wrote:

>
>
> Organic is good but does not guarantee best flavor. Eggs being too rich is a
> new one to me, but tastes vary! I prefer adding milk, perhaps 1 TB per egg.
> Heavy cream is even better but would just add to the richness.

My neighbours used to have free range chickens and sell us their extra eggs. I
loved the taste of them, the yolks were a bright orange, and so scrambled eggs
and omelets ended up looking more orange than yellow. I couldn't help but wonder
about the connection between the colour of them and the fact that they spend so
much time pecking around my raspberry plants had anything to do with it. When he
got rid of his chickens my raspberry harvest was a lot bigger.

It was cute the way the chickens used to come around to visit us around dinner
time. I would be out on the patio cooking dinner on the BBQ and one of the girls
would show up, and within a few minutes there would be at least a dozen chickens
milling around. I wonder if they realized that on a few of those occasions we
were grilling one of their sisters.

>
> They are organic eggs purchased from a buying club. They are
> anywhere from one to four weeks old. I refrigerate
> them when I get them.
>
> I am thinking that my eggs are too rich. One of the other
> posters said to add some water to them. Do you do this?
> If so, what water ratio to eggs ratio do you use?
>
> Many thanks,
> --Tony
> --
> -------------------------
> I Fish. Therefore, I am.
> -------------------------

Organic is good but does not guarantee best flavor. Eggs being too rich is a
new one to me, but tastes vary! I prefer adding milk, perhaps 1 TB per egg.
Heavy cream is even better but would just add to the richness.

Your sig suggests that you are a fisherman - me too! Where do you like to
fish?


--
Peter Aitken

Remove the crap from my email address before using.

>
> They are organic eggs purchased from a buying club. They are
> anywhere from one to four weeks old. I refrigerate
> them when I get them.
>
> I am thinking that my eggs are too rich. One of the other
> posters said to add some water to them. Do you do this?
> If so, what water ratio to eggs ratio do you use?
>
> Many thanks,
> --Tony
> --
> -------------------------
> I Fish. Therefore, I am.
> -------------------------

Organic is good but does not guarantee best flavor. Eggs being too rich is a
new one to me, but tastes vary! I prefer adding milk, perhaps 1 TB per egg.
Heavy cream is even better but would just add to the richness.

Your sig suggests that you are a fisherman - me too! Where do you like to
fish?


--
Peter Aitken

Remove the crap from my email address before using.

>
> They are organic eggs purchased from a buying club. They are
> anywhere from one to four weeks old. I refrigerate
> them when I get them.
>
> I am thinking that my eggs are too rich. One of the other
> posters said to add some water to them. Do you do this?
> If so, what water ratio to eggs ratio do you use?
>
> Many thanks,
> --Tony
> --
> -------------------------
> I Fish. Therefore, I am.
> -------------------------

Organic is good but does not guarantee best flavor. Eggs being too rich is a
new one to me, but tastes vary! I prefer adding milk, perhaps 1 TB per egg.
Heavy cream is even better but would just add to the richness.

Your sig suggests that you are a fisherman - me too! Where do you like to
fish?


--
Peter Aitken

Remove the crap from my email address before using.

Anthony Ewell > wrote in news:31ag2bF398c39U1
@individual.net:

> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?

Correct cooking and better seasonings are a matter of personal taste. I
add a little milk or cream (no more than about a tablespoon per egg or else
it's more likely to separate), chopped rosemary (or whatever herbs I have,
but it's usually rosemary), green tabasco, a little seeded mustard, and
salt and pepper, then cook very slowly, constantly stirring. I serve on
toast with grated parmesan and sometimes a sauce if I'm in the mood.

Good luck with yours

K
--
nil illegitimi carborundum