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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 |
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>Eggs are pretty bland. Tobasco sauce helps. Or Louisianna Hot Sauce.
I like Tabasco, but prefer Texas Pete hot sauce on my eggs. Michael O'Connor - Modern Renaissance Man "The likelyhood of one individual being right increases in a direct proportion to the intensity with which others try to prove him wrong." |
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Joelle wrote:
> Eggs are pretty bland. Tobasco sauce helps. Or Louisianna Hot Sauce. > Eggs bland? I don't think so. I find eggs quite tasty when they are barely cooked. Unfortunately, too many people are squeamish about undercooked <?> foods. A lot of people I know prefer their scrambled eggs to be cooked more than I like to do them for myself. It's when they are overcooked like that that (IMO) they need more more help. |
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Joelle wrote:
> Eggs are pretty bland. Tobasco sauce helps. Or Louisianna Hot Sauce. > Eggs bland? I don't think so. I find eggs quite tasty when they are barely cooked. Unfortunately, too many people are squeamish about undercooked <?> foods. A lot of people I know prefer their scrambled eggs to be cooked more than I like to do them for myself. It's when they are overcooked like that that (IMO) they need more more help. |
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Joelle wrote:
> Eggs are pretty bland. Tobasco sauce helps. Or Louisianna Hot Sauce. > Eggs bland? I don't think so. I find eggs quite tasty when they are barely cooked. Unfortunately, too many people are squeamish about undercooked <?> foods. A lot of people I know prefer their scrambled eggs to be cooked more than I like to do them for myself. It's when they are overcooked like that that (IMO) they need more more help. |
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>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 Have you tried microwaving them? You can use the same bowl you're going to serve them in and not have to dirty up a skillet. They're actually pretty good if done correctly. Just combine your eggs with a little bit of milk, about 1 or 2 teaspoons per egg, and mix. Next throw in 1 teaspoon of butter or margarine per egg. The butter doesn't have to be melted. Cover the bowl with waxed paper and place in the microwave. Most people cook them too long at too high a power. The trick is too cook them at no higher than 50% power, stir them every 30 seconds once they start to coagulate, and stop cooking them before they are completely done. They'll finish cooking on their own. Season to taste. |
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>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 Have you tried microwaving them? You can use the same bowl you're going to serve them in and not have to dirty up a skillet. They're actually pretty good if done correctly. Just combine your eggs with a little bit of milk, about 1 or 2 teaspoons per egg, and mix. Next throw in 1 teaspoon of butter or margarine per egg. The butter doesn't have to be melted. Cover the bowl with waxed paper and place in the microwave. Most people cook them too long at too high a power. The trick is too cook them at no higher than 50% power, stir them every 30 seconds once they start to coagulate, and stop cooking them before they are completely done. They'll finish cooking on their own. Season to taste. |
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>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 Have you tried microwaving them? You can use the same bowl you're going to serve them in and not have to dirty up a skillet. They're actually pretty good if done correctly. Just combine your eggs with a little bit of milk, about 1 or 2 teaspoons per egg, and mix. Next throw in 1 teaspoon of butter or margarine per egg. The butter doesn't have to be melted. Cover the bowl with waxed paper and place in the microwave. Most people cook them too long at too high a power. The trick is too cook them at no higher than 50% power, stir them every 30 seconds once they start to coagulate, and stop cooking them before they are completely done. They'll finish cooking on their own. Season to taste. |
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Anthony Ewell > wrote in
: > 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 make mine in the microwave...lightly stir the eggs (get the yolks broke at least)...chuck in some 0.25" cubed cheese, garlic sausage chunks don't forget salt and pepper. And nuke about 45-50 seconds per egg used. I stop it about once per minute to stir and check done-ness. If you use a glass bowl to cook in; spray it with pam first...Scrambled this way the eggs really seem to want to stick to the glass bowl. Careful about done-ness over nuked eggs suck...and stink. You want the eggs just ever so slightly moist when removing them from the microwave...They'll finish up cooking on the way to the table/plate/car whatever. -- Starchless in Manitoba. Type 2 Diabetic |
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Anthony Ewell > wrote in
: > 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 make mine in the microwave...lightly stir the eggs (get the yolks broke at least)...chuck in some 0.25" cubed cheese, garlic sausage chunks don't forget salt and pepper. And nuke about 45-50 seconds per egg used. I stop it about once per minute to stir and check done-ness. If you use a glass bowl to cook in; spray it with pam first...Scrambled this way the eggs really seem to want to stick to the glass bowl. Careful about done-ness over nuked eggs suck...and stink. You want the eggs just ever so slightly moist when removing them from the microwave...They'll finish up cooking on the way to the table/plate/car whatever. -- Starchless in Manitoba. Type 2 Diabetic |
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Anthony Ewell > wrote in
: > 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 make mine in the microwave...lightly stir the eggs (get the yolks broke at least)...chuck in some 0.25" cubed cheese, garlic sausage chunks don't forget salt and pepper. And nuke about 45-50 seconds per egg used. I stop it about once per minute to stir and check done-ness. If you use a glass bowl to cook in; spray it with pam first...Scrambled this way the eggs really seem to want to stick to the glass bowl. Careful about done-ness over nuked eggs suck...and stink. You want the eggs just ever so slightly moist when removing them from the microwave...They'll finish up cooking on the way to the table/plate/car whatever. -- Starchless in Manitoba. Type 2 Diabetic |
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On 2004-12-04, Dave Smith > wrote:
> Eggs bland? I don't think so. I find eggs quite tasty when they are barely > cooked. Unfortunately, too many people are squeamish about undercooked <?> I'm with you, Dave. If cooked a certain way, they are incredibly flavorful. So much so they hardly need any seasoning. I'm talking about the so-called French cooking method. It involves cooking straight mixed eggs ...no water, no milk, no cream... at a very low temperature over a period of about 6-8 mins. The method is so slow, one technique is to cook the eggs in a glass bowl over a water bath, a double-boiler if you will. Eggs cooked by this method never really cook up in the usual sense. It's more like they set up like a hollandaise sauce. They just keep getting thicker and thicker till they begin forming curds. The result is very moist scrambled eggs that taste more like straight yolks than the dull flavorless hard scramble of your typical greasy spoon / home breakfast table. Give it a try. Yes, it's time consuming and labor intensive, but the result is astonishingly good and really brings out the true flavor of an egg. nb |
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On 2004-12-04, Dave Smith > wrote:
> Eggs bland? I don't think so. I find eggs quite tasty when they are barely > cooked. Unfortunately, too many people are squeamish about undercooked <?> I'm with you, Dave. If cooked a certain way, they are incredibly flavorful. So much so they hardly need any seasoning. I'm talking about the so-called French cooking method. It involves cooking straight mixed eggs ...no water, no milk, no cream... at a very low temperature over a period of about 6-8 mins. The method is so slow, one technique is to cook the eggs in a glass bowl over a water bath, a double-boiler if you will. Eggs cooked by this method never really cook up in the usual sense. It's more like they set up like a hollandaise sauce. They just keep getting thicker and thicker till they begin forming curds. The result is very moist scrambled eggs that taste more like straight yolks than the dull flavorless hard scramble of your typical greasy spoon / home breakfast table. Give it a try. Yes, it's time consuming and labor intensive, but the result is astonishingly good and really brings out the true flavor of an egg. nb |
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notbob > wrote in news:x6asd.196074$R05.8824@attbi_s53:
> On 2004-12-04, Dave Smith > wrote: > >> Eggs bland? I don't think so. I find eggs quite tasty when they are >> barely cooked. Unfortunately, too many people are squeamish about >> undercooked <?> > > I'm with you, Dave. If cooked a certain way, they are incredibly > flavorful. So much so they hardly need any seasoning. > > I'm talking about the so-called French cooking method. It involves > cooking straight mixed eggs ...no water, no milk, no cream... at a very > low temperature over a period of about 6-8 mins. The method is so slow, > one technique is to cook the eggs in a glass bowl over a water bath, a > double-boiler if you will. Eggs cooked by this method never really cook > up in the usual sense. It's more like they set up like a hollandaise > sauce. They just keep getting thicker and thicker till they begin > forming curds. The result is very moist scrambled eggs that taste more > like straight yolks than the dull flavorless hard scramble of your > typical greasy spoon / home breakfast table. Give it a try. Yes, it's > time consuming and labor intensive, but the result is astonishingly good > and really brings out the true flavor of an egg. > > nb That's generally the way I make them and the only way I really like them. My partner wouldn't even eat scrambled eggs until he tasted them cooked this way. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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>Eggs bland? I don't think so. I find eggs quite tasty when they are barely
>cooked. If I'm going to have undercooked eggs, then I want them over easy. > Unfortunately, too many people are squeamish about undercooked Yes, well after you've spent a few nights in the hospital with sominella poisening (once from eggs, the other one was probably chicken) like I have, you'd be a squeamish too. It's not pretty. Joelle The world is a book and those who do not travel read only one page - St Augustine Joelle |
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>Eggs bland? I don't think so. I find eggs quite tasty when they are barely
>cooked. If I'm going to have undercooked eggs, then I want them over easy. > Unfortunately, too many people are squeamish about undercooked Yes, well after you've spent a few nights in the hospital with sominella poisening (once from eggs, the other one was probably chicken) like I have, you'd be a squeamish too. It's not pretty. Joelle The world is a book and those who do not travel read only one page - St Augustine Joelle |
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Peter Aitken wrote:
>>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? East slope of the Sierra's in the Markleeville (California) area. But, I don't do much actual "catching"; I mostly do "fishing". It is called "fishing" or more accurately, "casting practice" for a reason. :-) -- ------------------------- I Fish. Therefore, I am. ------------------------- |
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Peter Aitken wrote:
>>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? East slope of the Sierra's in the Markleeville (California) area. But, I don't do much actual "catching"; I mostly do "fishing". It is called "fishing" or more accurately, "casting practice" for a reason. :-) -- ------------------------- I Fish. Therefore, I am. ------------------------- |
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<< I make mine in the microwave >>
I do a bachelor's soufle in the microwave. A couple of eggs in a coffee cup, some water, some flavors (S&P, garlic, onion, tabasco - whatever is handy). Whisk it with a fork, nuke for a minute or two. It fluffs up nicely. Eat it with microwaved tortillas. Not fancy eatin', just food. michael |
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<< I make mine in the microwave >>
I do a bachelor's soufle in the microwave. A couple of eggs in a coffee cup, some water, some flavors (S&P, garlic, onion, tabasco - whatever is handy). Whisk it with a fork, nuke for a minute or two. It fluffs up nicely. Eat it with microwaved tortillas. Not fancy eatin', just food. michael |
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On Sat, 04 Dec 2004 03:34:10 GMT, Wayne Boatwright >
wrote: >notbob > wrote in news:x6asd.196074$R05.8824@attbi_s53: > >> On 2004-12-04, Dave Smith > wrote: >> >>> Eggs bland? I don't think so. I find eggs quite tasty when they are >>> barely cooked. Unfortunately, too many people are squeamish about >>> undercooked <?> >> >> I'm with you, Dave. If cooked a certain way, they are incredibly >> flavorful. So much so they hardly need any seasoning. >> >> I'm talking about the so-called French cooking method. It involves >> cooking straight mixed eggs ...no water, no milk, no cream... at a very >> low temperature over a period of about 6-8 mins. The method is so slow, >> one technique is to cook the eggs in a glass bowl over a water bath, a >> double-boiler if you will. Eggs cooked by this method never really cook >> up in the usual sense. It's more like they set up like a hollandaise >> sauce. They just keep getting thicker and thicker till they begin >> forming curds. The result is very moist scrambled eggs that taste more >> like straight yolks than the dull flavorless hard scramble of your >> typical greasy spoon / home breakfast table. Give it a try. Yes, it's >> time consuming and labor intensive, but the result is astonishingly good >> and really brings out the true flavor of an egg. >> >> nb > >That's generally the way I make them and the only way I really like them. >My partner wouldn't even eat scrambled eggs until he tasted them cooked >this way. I kove 'em this way too. I can't figger out what makes the difference between scrambled eggs cooked quickly and cooked slowly. It's the same eggs! For those of you that have never tried the slow-fry scrambled eggs, throw a tablespoon of butter/margarine in a fry pan, put heat on low, and melt the butter. While butter is melting, put 3 or 4 eggs in a bowl and use a fork to mix it good. Dump the eggs into the fry pan and let is sit, stirring occassionally. They will eventually get like tiny lumps. You will know when it's cooked...it will start to dry out a little. Serve hot. Yummy! Lots of flavor!!! |
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On Sat, 04 Dec 2004 03:34:10 GMT, Wayne Boatwright >
wrote: >notbob > wrote in news:x6asd.196074$R05.8824@attbi_s53: > >> On 2004-12-04, Dave Smith > wrote: >> >>> Eggs bland? I don't think so. I find eggs quite tasty when they are >>> barely cooked. Unfortunately, too many people are squeamish about >>> undercooked <?> >> >> I'm with you, Dave. If cooked a certain way, they are incredibly >> flavorful. So much so they hardly need any seasoning. >> >> I'm talking about the so-called French cooking method. It involves >> cooking straight mixed eggs ...no water, no milk, no cream... at a very >> low temperature over a period of about 6-8 mins. The method is so slow, >> one technique is to cook the eggs in a glass bowl over a water bath, a >> double-boiler if you will. Eggs cooked by this method never really cook >> up in the usual sense. It's more like they set up like a hollandaise >> sauce. They just keep getting thicker and thicker till they begin >> forming curds. The result is very moist scrambled eggs that taste more >> like straight yolks than the dull flavorless hard scramble of your >> typical greasy spoon / home breakfast table. Give it a try. Yes, it's >> time consuming and labor intensive, but the result is astonishingly good >> and really brings out the true flavor of an egg. >> >> nb > >That's generally the way I make them and the only way I really like them. >My partner wouldn't even eat scrambled eggs until he tasted them cooked >this way. I kove 'em this way too. I can't figger out what makes the difference between scrambled eggs cooked quickly and cooked slowly. It's the same eggs! For those of you that have never tried the slow-fry scrambled eggs, throw a tablespoon of butter/margarine in a fry pan, put heat on low, and melt the butter. While butter is melting, put 3 or 4 eggs in a bowl and use a fork to mix it good. Dump the eggs into the fry pan and let is sit, stirring occassionally. They will eventually get like tiny lumps. You will know when it's cooked...it will start to dry out a little. Serve hot. Yummy! Lots of flavor!!! |
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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? > > Many thanks, I'm sure you've gotten a ton of responses, but I'll offer mine: Put two eggs in a bowl along with either a dollop of either sour cream, yogurt or 2 tbsp of milk. Whisk together with salt and pepper, but do *not* "beat like heck"; just whisk enough to break up the yolk and introduce all of the ingredients together. Put butter in the skillet over medium heat and let the butter melt. Pour the egg mixture into the skillet and let it slightly set in the pan. Then, gently fold it around the pan to let unset parts get to the bottom. When the eggs look *almost* finished, remove them from the skillet to a plate. Carry-over heat will finish cooking them. Remember, if they look cooked in the skillet then they'll be *over*cooked on the plate. HTH. -- Darryl L. Pierce > Visit my webpage: <http://mcpierce.multiply.com> "By doubting we come to inquiry, through inquiry truth." - Peter Abelard |
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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? > > Many thanks, I'm sure you've gotten a ton of responses, but I'll offer mine: Put two eggs in a bowl along with either a dollop of either sour cream, yogurt or 2 tbsp of milk. Whisk together with salt and pepper, but do *not* "beat like heck"; just whisk enough to break up the yolk and introduce all of the ingredients together. Put butter in the skillet over medium heat and let the butter melt. Pour the egg mixture into the skillet and let it slightly set in the pan. Then, gently fold it around the pan to let unset parts get to the bottom. When the eggs look *almost* finished, remove them from the skillet to a plate. Carry-over heat will finish cooking them. Remember, if they look cooked in the skillet then they'll be *over*cooked on the plate. HTH. -- Darryl L. Pierce > Visit my webpage: <http://mcpierce.multiply.com> "By doubting we come to inquiry, through inquiry truth." - Peter Abelard |
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George wrote:
> 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. I like adding almost any left-over green vegetables and a bit of cheese as well as the onions. My favorite is asparagus tips and celery in an omelette. -- Darryl L. Pierce > Visit my webpage: <http://mcpierce.multiply.com> "By doubting we come to inquiry, through inquiry truth." - Peter Abelard |
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George wrote:
> 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. I like adding almost any left-over green vegetables and a bit of cheese as well as the onions. My favorite is asparagus tips and celery in an omelette. -- Darryl L. Pierce > Visit my webpage: <http://mcpierce.multiply.com> "By doubting we come to inquiry, through inquiry truth." - Peter Abelard |
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Anthony Ewell > wrote:
> 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? Its a matter of personal preference, but what I do is take one of the halved egg shells after I break it and dump the egg into a bowl and then I put enough water to fill the egg shell half way and then I add that amount of water to the eggs before beating them. I do this for two eggs. If the eggs are very large, I go with a little less water. I guess that's maybe a tablespoon or two worth of water. Again, just experiment and you'll come up with a method of making eggs that works well for you. |
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Anthony Ewell > wrote:
> 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? Its a matter of personal preference, but what I do is take one of the halved egg shells after I break it and dump the egg into a bowl and then I put enough water to fill the egg shell half way and then I add that amount of water to the eggs before beating them. I do this for two eggs. If the eggs are very large, I go with a little less water. I guess that's maybe a tablespoon or two worth of water. Again, just experiment and you'll come up with a method of making eggs that works well for you. |
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"notbob" > wrote in message
news:x6asd.196074$R05.8824@attbi_s53... > On 2004-12-04, Dave Smith > wrote: > > > Eggs bland? I don't think so. I find eggs quite tasty when they are barely > > cooked. Unfortunately, too many people are squeamish about undercooked <?> > > I'm with you, Dave. If cooked a certain way, they are incredibly flavorful. So > much so they hardly need any seasoning. > > I'm talking about the so-called French cooking method. It involves cooking > straight mixed eggs ...no water, no milk, no cream... at a very low > temperature over a period of about 6-8 mins. The method is so slow, one > technique is to cook the eggs in a glass bowl over a water bath, a > double-boiler if you will. Eggs cooked by this method never really cook up > in the usual sense. It's more like they set up like a hollandaise sauce. > They just keep getting thicker and thicker till they begin forming curds. > The result is very moist scrambled eggs that taste more like straight yolks > than the dull flavorless hard scramble of your typical greasy spoon / home > breakfast table. Give it a try. Yes, it's time consuming and labor > intensive, but the result is astonishingly good and really brings out the > true flavor of an egg. > > nb I agree 100%. It's a pity when people cook eggs incorrectly and then have to put hot sauce on them to get any flavor. -- Peter Aitken Remove the crap from my email address before using. |
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"Anthony Ewell" > wrote in message
... > Peter Aitken wrote: > >>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? > > East slope of the Sierra's in the Markleeville (California) area. > But, I don't do much actual "catching"; I mostly do "fishing". > It is called "fishing" or more accurately, "casting practice" > for a reason. :-) > Don't I know it! My favorite area is the North Carolina coast where we do both surf fishing and inshore boat fishing. -- Peter Aitken Remove the crap from my email address before using. |
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Anthony Ewell wrote:
> > Hi All, > > I do not care much for my scrambled eggs: There are plenty of reason why one may dislike scrambled eggs. 1 Because they are done on a grill as opposed to an omelette pan, they may have a grill taste if you are a first off or early off after a recent grill cleaning. 2 I hate the taste of whites so scrambled eggs, depending on how scrammed or not, they may wreck the whole idea of a scrambled egg. 3 Some restaurants just break up a fried egg when you ask for a scrambled egg. 4 If you don't like runny eggs, the cook may or may not be receptive to your request for well-cooked or dry eggs. 5 I suppose scrambled eggs could have milk added to it without you knowing it until the scrambed eggs come to the table. 6 Modern conveniences may result in your scrambled egg being cooked in a microwave. 7 Two or three scrambled eggs may not in fact be that but be a watered or milked version of fewer eggs. I am running out of reasons for a quick thought but I am sure others have as many reasons. |
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"occupant" > wrote in message ... > Anthony Ewell wrote: > > > > Hi All, > > > > I do not care much for my scrambled eggs: > > There are plenty of reason why one may dislike scrambled eggs. > > 1 Because they are done on a grill as opposed to an omelette pan, they > may have a grill taste if you are a first off or early off after a > recent grill cleaning. > > 2 I hate the taste of whites so scrambled eggs, depending on how > scrammed or not, they may wreck the whole idea of a scrambled egg. > > 3 Some restaurants just break up a fried egg when you ask for a > scrambled egg. > > 4 If you don't like runny eggs, the cook may or may not be receptive to > your request for well-cooked or dry eggs. > > 5 I suppose scrambled eggs could have milk added to it without you > knowing it until the scrambed eggs come to the table. > > 6 Modern conveniences may result in your scrambled egg being cooked in a > microwave. > > 7 Two or three scrambled eggs may not in fact be that but be a watered > or milked version of fewer eggs. > > I am running out of reasons for a quick thought but I am sure others > have as many reasons. My brother always claimed that the local Coney Island (chain) scrambled 3 eggs when two people ordered two scrambled and cut the three eggs into two servings. We tried it, watched, and it was true. |
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On Thu, 02 Dec 2004 22:40:20 -0800, Anthony Ewell
> scribbled some thoughts: >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 Oregano Paprika Cayenne pepper Seasoned Salt Salsa Cinnamon Cheese (Parmesan, cheddar, provolone, etc...) Ham Bacon Green peppers Some like their eggs slightly runny, others like them moist, still others like them drier. I opt for the drier to moist consistency. Basically it's whatever floats your boat. eat them with chopsticks for a change of pace. -- Sincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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Dave Smith's way is the best. All this mustard, cheese, chilli is just
hiding the taste of decent eggs. Eggs ARE subtle things and dont need spicing up. The trick is lots of butter. Not just in the pan but chunks melting in with the eggs. And one flavouring IS great. When cooked (ie soft creamy curds), snip in some fresh tarragon. Heavenly. |
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Hi,
Try doing your scrambled eggs in the microwave. You can get it to exactly the right consistency for your taste and you can add grated cheese and extra tastes like ginger, french mustard, or even chilli or curry if you fancy it. John. "Andrew H. Carter" > wrote in message ... > On Thu, 02 Dec 2004 22:40:20 -0800, Anthony Ewell > > scribbled some thoughts: > > >>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 > > > Oregano > Paprika > Cayenne pepper > Seasoned Salt > Salsa > Cinnamon > Cheese (Parmesan, cheddar, provolone, etc...) > Ham > Bacon > Green peppers > > Some like their eggs slightly runny, others like them moist, > still others like them drier. I opt for the drier to moist > consistency. > > Basically it's whatever floats your boat. > > eat them with chopsticks for a change of pace. > > -- > > Sincerely, | NOTE: Best viewed in a fixed pitch font > | (©) (©) > Andrew H. Carter | ------ooo--(_)--ooo------ > d(-_-)b | /// \\\ |
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On Wed, 08 Dec 2004 14:58:30 GMT, "John Hulbert"
> scribbled some thoughts: >Hi, >Try doing your scrambled eggs in the microwave. You can get it to exactly >the right consistency for your taste and you can add grated cheese and extra >tastes like ginger, french mustard, or even chilli or curry if you fancy it. >John. Sorry, but I'm 99.9999999999999999999999% positive that I'll never buy a microwave. Why? Well, my dream home will be in the mountains without electricity and unless a microwave can run off of air, I'll not get one. -- Sincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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On Wed, 08 Dec 2004 14:58:30 GMT, "John Hulbert"
> scribbled some thoughts: >Hi, >Try doing your scrambled eggs in the microwave. You can get it to exactly >the right consistency for your taste and you can add grated cheese and extra >tastes like ginger, french mustard, or even chilli or curry if you fancy it. >John. Sorry, but I'm 99.9999999999999999999999% positive that I'll never buy a microwave. Why? Well, my dream home will be in the mountains without electricity and unless a microwave can run off of air, I'll not get one. -- Sincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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