I like to make my scrambled eggs in a frypan over med-low heat...I butter
my non-stick fry pan, wisk the eggs with a little frank's hot sauce and
some fresh ground Black pepper. I add the eggs when the butter starts to
bubble and get noisy. I stir them around constantly with a silicon
Spatchula, and just before they're set I add optional stuff like shredded
cheese, or herbs etc. And then directly onto a plate...the finish setting
up on the way to the table.

I tried doing them in a double boiler but I find that takes more clean up
than I'd like...

How do you make your's?

--
-Alan

Mr Libido Incognito wrote:
> I like to make my scrambled eggs in a frypan over med-low heat...

<snip>
>
> How do you make your's?
>

So they nauseate others, I'm afraid - I like them very, very, runny -
with soft curds. I melt butter in a pan over a low heat, add the beaten
eggs (with a drop of Kikkoman's soy sauce for flavour) and stir
incessantly until they're at the stage I like them - still almost
liquid. Never found anyone else who likes them this way!

Jo (and before anyone asks, no I don't worry about salmonella!)

"Henhouse" > wrote in message
...
> Mr Libido Incognito wrote:
>> I like to make my scrambled eggs in a frypan over med-low heat...
>
> <snip>
>>
>> How do you make your's?
>>
>
> So they nauseate others, I'm afraid - I like them very, very, runny - with
> soft curds. I melt butter in a pan over a low heat, add the beaten eggs
> (with a drop of Kikkoman's soy sauce for flavour) and stir incessantly
> until they're at the stage I like them - still almost liquid. Never found
> anyone else who likes them this way!
>
> Jo (and before anyone asks, no I don't worry about salmonella!)

You found one now - me! And Julia Child, and Jacques Pepin, etc. etc. This
is the true best way to make scrambled eggs, soft, moist, and creamy.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Thu 16 Mar 2006 08:56:57a, Thus Spake Zarathustra, or was it Peter
Aitken?

> "Henhouse" > wrote in message
> ...
>> Mr Libido Incognito wrote:
>>> I like to make my scrambled eggs in a frypan over med-low heat...
>>
>> <snip>
>>>
>>> How do you make your's?
>>>
>>
>> So they nauseate others, I'm afraid - I like them very, very, runny -
>> with soft curds. I melt butter in a pan over a low heat, add the beaten
>> eggs (with a drop of Kikkoman's soy sauce for flavour) and stir
>> incessantly until they're at the stage I like them - still almost
>> liquid. Never found anyone else who likes them this way!
>>
>> Jo (and before anyone asks, no I don't worry about salmonella!)
>
> You found one now - me! And Julia Child, and Jacques Pepin, etc. etc.
> This is the true best way to make scrambled eggs, soft, moist, and
> creamy.
>
>

Me, too! I hate dry, quickly cook scrambled eggs.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:
> On Thu 16 Mar 2006 08:56:57a, Thus Spake Zarathustra, or was it Peter
> Aitken?
>

<snippage>

>>You found one now - me! And Julia Child, and Jacques Pepin, etc. etc.
>>This is the true best way to make scrambled eggs, soft, moist, and
>>creamy.
>>
>>
>
>
> Me, too! I hate dry, quickly cook scrambled eggs.
>

Glad to be in such good company (and MFK Fisher, come to that)! As you
two will know, softly scrambled eggs, cooked slowly, have a flavour all
of their own - must evolve during the relatively long cooking process
(compared to those who cook hot 'n fast). It's the definitive flavour of
Sunday breakfasts of my youth - Dad did his once-a-week cooking, which
was either a soufflé omelette, or scrambled eggs cooked as I like them.
He's still going strong at age 78 (79 in July), but we live in separate
countries now, so this is my way of feeling closer to him.

I don't think Dad ever learned to cook anything apart from eggs - I was
over on a visit last week, and all he cooked all the time I was there
were 4 hardboiled eggs! My mother is no longer with us, but she didn't
cook much either (and hated doing it, with predictable results), so I
learned by necessity, really!

Jo

On Thu 16 Mar 2006 09:54:37a, Thus Spake Zarathustra, or was it Henhouse?

> Wayne Boatwright wrote:
>> On Thu 16 Mar 2006 08:56:57a, Thus Spake Zarathustra, or was it Peter
>> Aitken?
>>
>
> <snippage>
>
>>>You found one now - me! And Julia Child, and Jacques Pepin, etc. etc.
>>>This is the true best way to make scrambled eggs, soft, moist, and
>>>creamy.
>>>
>>>
>>
>>
>> Me, too! I hate dry, quickly cook scrambled eggs.
>>
>
> Glad to be in such good company (and MFK Fisher, come to that)! As you
> two will know, softly scrambled eggs, cooked slowly, have a flavour all
> of their own - must evolve during the relatively long cooking process
> (compared to those who cook hot 'n fast). It's the definitive flavour of
> Sunday breakfasts of my youth - Dad did his once-a-week cooking, which
> was either a soufflé omelette, or scrambled eggs cooked as I like them.
> He's still going strong at age 78 (79 in July), but we live in separate
> countries now, so this is my way of feeling closer to him.
>
> I don't think Dad ever learned to cook anything apart from eggs - I was
> over on a visit last week, and all he cooked all the time I was there
> were 4 hardboiled eggs! My mother is no longer with us, but she didn't
> cook much either (and hated doing it, with predictable results), so I
> learned by necessity, really!

That's a nice story!

--
Wayne Boatwright o¿o
____________________

BIOYA

On 2006-03-16, Peter Aitken > wrote:

> You found one now - me! And Julia Child, and Jacques Pepin, etc. etc.

Yep, me too. Not still runny, but like a soft custard. Takes time,
about 8-10 minutes of constant stirring. I like how it magnifies the
flavor of the yolk, like a hollandaise sauce.

nb

Peter Aitken wrote:
> "Henhouse" > wrote in message
> ...
> > Mr Libido Incognito wrote:
> >> I like to make my scrambled eggs in a frypan over med-low heat...
> >
> > <snip>
> >>
> >> How do you make your's?
> >>
> >
> > So they nauseate others, I'm afraid - I like them very, very, runny - with
> > soft curds. I melt butter in a pan over a low heat, add the beaten eggs
> > (with a drop of Kikkoman's soy sauce for flavour) and stir incessantly
> > until they're at the stage I like them - still almost liquid. Never found
> > anyone else who likes them this way!
> >
> > Jo (and before anyone asks, no I don't worry about salmonella!)
>
> You found one now - me! And Julia Child, and Jacques Pepin, etc. etc. This
> is the true best way to make scrambled eggs, soft, moist, and creamy.
>
Soft, moist and creamy is NOT "almost liquid or "very, very runny."
Soft, liquidy eggs make me gag. Sorry. ;-) Each to own and all that.

I've watched Pepin make omelettes both on his show and on Julia's, and
his omelettes were creamy-looking but FIRM when he was finished. There
wasn't any "almost liquid" about them.

I like mine firm - if they are too done, that's o.k. - as long as they
aren't underdone. I've never been able to eat a soft-boiled egg.

N.

Henhouse wrote on 16 Mar 2006 in rec.food.cooking

> So they nauseate others, I'm afraid - I like them very, very, runny -
> with soft curds. I melt butter in a pan over a low heat, add the beaten
> eggs (with a drop of Kikkoman's soy sauce for flavour) and stir
> incessantly until they're at the stage I like them - still almost
> liquid. Never found anyone else who likes them this way!
>
> Jo (and before anyone asks, no I don't worry about salmonella!)
>
>

I like my scrambled eggs moist...not dry but not actually runny...They look
almost like grits when I'm eating them...Not that I actually like grits...

--
-Alan

"Henhouse" > wrote in message
...
> Mr Libido Incognito wrote:
>> I like to make my scrambled eggs in a frypan over med-low heat...
>
> <snip>
>>
>> How do you make your's?
>>
>
> So they nauseate others, I'm afraid - I like them very, very, runny - with
> soft curds. I melt butter in a pan over a low heat, add the beaten eggs
> (with a drop of Kikkoman's soy sauce for flavour) and stir incessantly
> until they're at the stage I like them - still almost liquid. Never found
> anyone else who likes them this way!
>
> Jo (and before anyone asks, no I don't worry about salmonella!)


Me too, me too! And I want the poached eggs on my benedicts runny, thank
you.

Felice

Mr Libido Incognito wrote:
> I like to make my scrambled eggs in a frypan over med-low heat...I butter
> my non-stick fry pan, wisk the eggs with a little frank's hot sauce and
> some fresh ground Black pepper. I add the eggs when the butter starts to
> bubble and get noisy. I stir them around constantly with a silicon
> Spatchula, and just before they're set I add optional stuff like shredded
> cheese, or herbs etc. And then directly onto a plate...the finish setting
> up on the way to the table.
>
> I tried doing them in a double boiler but I find that takes more clean up
> than I'd like...
>
> How do you make your's?
>
> --
> -Alan

Oh yeah, with fresh grounded black pepper. Also I like it with salt.
Sometimes add single cream in the mix. non-stick pan for me as well.
Probably have it with toast.

dee wrote on 16 Mar 2006 in rec.food.cooking

> Sometimes add single cream in the mix.

I seem never to have cream in the house...except when I'm baking.

--
-Alan

Mr Libido Incognito wrote:

> I like to make my scrambled eggs in a frypan over med-low heat...I butter
> my non-stick fry pan, wisk the eggs with a little frank's hot sauce and
> some fresh ground Black pepper. I add the eggs when the butter starts to
> bubble and get noisy. I stir them around constantly with a silicon
> Spatchula, and just before they're set I add optional stuff like shredded
> cheese, or herbs etc. And then directly onto a plate...the finish setting
> up on the way to the table.

Similar to yours but without cheese or herbs. I like them cooked slowly and
only until slightly runny.

"Mr Libido Incognito" > wrote in message
...
>I like to make my scrambled eggs in a frypan over med-low heat...I butter
> my non-stick fry pan, wisk the eggs with a little frank's hot sauce and
> some fresh ground Black pepper. I add the eggs when the butter starts to
> bubble and get noisy. I stir them around constantly with a silicon
> Spatchula, and just before they're set I add optional stuff like shredded
> cheese, or herbs etc. And then directly onto a plate...the finish setting
> up on the way to the table.
>
> I tried doing them in a double boiler but I find that takes more clean up
> than I'd like...
>
> How do you make your's?
>

I tend to like "purist" scrambled eggs. I start with local free range eggs
if possible and beat them with a fork, adding about 1/2 TB heavy cream and a
big pinch of salt. I melt 1/2 TB bitter in a 6" nonstick pan over low heat
(1 notch up from lowest). Add the eggs and stir now and then until almost
done. A grinding of white pepper, a final stir, and onto the plate. You must
take them out just before they are done because they continue cooking a bit.

DON'T add water, and DON'T overcook!



--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote on 16 Mar 2006 in rec.food.cooking

> > How do you make your's?
> >
>
> I tend to like "purist" scrambled eggs. I start with local free range
> eggs if possible and beat them with a fork, adding about 1/2 TB heavy
> cream and a big pinch of salt. I melt 1/2 TB bitter in a 6" nonstick
> pan over low heat (1 notch up from lowest). Add the eggs and stir now
> and then until almost done. A grinding of white pepper, a final stir,
> and onto the plate. You must take them out just before they are done
> because they continue cooking a bit.
>
> DON'T add water, and DON'T overcook!
>

So you like a larger curd than I...More stirring equals smaller curd.
What is this facination with cream (2 posters so far use it)?

I read somewhere that salt makes eggs more brittle, so I never salt eggs
till they're at the table. Even though this would only apply to fries
eggs.



--
-Alan

In article >,
Mr Libido Incognito > wrote:

> Peter Aitken wrote on 16 Mar 2006 in rec.food.cooking
>
> > > How do you make your's?
> > >
> >
> > I tend to like "purist" scrambled eggs. I start with local free range
> > eggs if possible and beat them with a fork, adding about 1/2 TB heavy
> > cream and a big pinch of salt. I melt 1/2 TB bitter in a 6" nonstick
> > pan over low heat (1 notch up from lowest). Add the eggs and stir now
> > and then until almost done. A grinding of white pepper, a final stir,
> > and onto the plate. You must take them out just before they are done
> > because they continue cooking a bit.
> >
> > DON'T add water, and DON'T overcook!
> >
>
> So you like a larger curd than I...More stirring equals smaller curd.
> What is this facination with cream (2 posters so far use it)?
>
> I read somewhere that salt makes eggs more brittle, so I never salt eggs
> till they're at the table. Even though this would only apply to fries
> eggs.

I'm not sure how adding cream, salt and white pepper makes one a
purist, but whatever. I like plain scrambled eggs to be beaten until
they are uniformly pale yellow, and I cook them until they are finished,
no wet or runny parts for me. I will add some water, salt, pepper if
I'm making it plain. If I'm making it with cheese, I leave out the salt
and water. I also make "dirty eggs" and cook the eggs with salsa,
cheese, sometimes olives, or using other omelet type ingredients and
just mixing them up with the eggs as they cook.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
Ranee Mueller > wrote:

> I'm not sure how adding cream, salt and white pepper makes one a
> purist, but whatever. I like plain scrambled eggs to be beaten until
> they are uniformly pale yellow, and I cook them until they are finished,
> no wet or runny parts for me. I will add some water, salt, pepper if
> I'm making it plain. If I'm making it with cheese, I leave out the salt
> and water. I also make "dirty eggs" and cook the eggs with salsa,
> cheese, sometimes olives, or using other omelet type ingredients and
> just mixing them up with the eggs as they cook.

Oh, and I cook them in butter.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Thu 16 Mar 2006 10:13:07a, Thus Spake Zarathustra, or was it Ranee
Mueller?

> In article >,
> Mr Libido Incognito > wrote:
>
>> Peter Aitken wrote on 16 Mar 2006 in rec.food.cooking
>>
>> > > How do you make your's?
>> > >
>> >
>> > I tend to like "purist" scrambled eggs. I start with local free range
>> > eggs if possible and beat them with a fork, adding about 1/2 TB heavy
>> > cream and a big pinch of salt. I melt 1/2 TB bitter in a 6" nonstick
>> > pan over low heat (1 notch up from lowest). Add the eggs and stir now
>> > and then until almost done. A grinding of white pepper, a final stir,
>> > and onto the plate. You must take them out just before they are done
>> > because they continue cooking a bit.
>> >
>> > DON'T add water, and DON'T overcook!
>> >
>>
>> So you like a larger curd than I...More stirring equals smaller curd.
>> What is this facination with cream (2 posters so far use it)?
>>
>> I read somewhere that salt makes eggs more brittle, so I never salt eggs
>> till they're at the table. Even though this would only apply to fries
>> eggs.
>
> I'm not sure how adding cream, salt and white pepper makes one a
> purist, but whatever. I like plain scrambled eggs to be beaten until
> they are uniformly pale yellow, and I cook them until they are finished,
> no wet or runny parts for me. I will add some water, salt, pepper if
> I'm making it plain. If I'm making it with cheese, I leave out the salt
> and water. I also make "dirty eggs" and cook the eggs with salsa,
> cheese, sometimes olives, or using other omelet type ingredients and
> just mixing them up with the eggs as they cook.
>
> Regards,
> Ranee

I find adding water makes the eggs, well um, watery. Better to add
absolutely nothing.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> I find adding water makes the eggs, well um, watery. Better to add
> absolutely nothing.

I don't add a whole lot of water, and it seems to steam up and make
them fluffier.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Mr Libido Incognito" > wrote in message
...
> Peter Aitken wrote on 16 Mar 2006 in rec.food.cooking
>
>> > How do you make your's?
>> >
>>
>> I tend to like "purist" scrambled eggs. I start with local free range
>> eggs if possible and beat them with a fork, adding about 1/2 TB heavy
>> cream and a big pinch of salt. I melt 1/2 TB bitter in a 6" nonstick
>> pan over low heat (1 notch up from lowest). Add the eggs and stir now
>> and then until almost done. A grinding of white pepper, a final stir,
>> and onto the plate. You must take them out just before they are done
>> because they continue cooking a bit.
>>
>> DON'T add water, and DON'T overcook!
>>
>
> So you like a larger curd than I...More stirring equals smaller curd.
> What is this facination with cream (2 posters so far use it)?
>

If you try cream I think you will have your answer! Milk or half and half
work too, but cream is best.


--
Peter Aitken

Mr Libido Incognito wrote:
>
> So you like a larger curd than I...More stirring equals smaller curd.
> What is this facination with cream (2 posters so far use it)?

I use whole milk - cream is even better. It makes the eggs taste
better - less rubbery, more light and fluffy in consistency. It also
calms the pungent sulphur taste of the yolk. I don't like scrambeled
eggs cooked without milk, cream, or cottage cheese added for this
reason.
-L.

In article . com>,
"-L." > wrote:

> Mr Libido Incognito wrote:
> >
> > So you like a larger curd than I...More stirring equals smaller curd.
> > What is this facination with cream (2 posters so far use it)?
>
> I use whole milk - cream is even better. It makes the eggs taste
> better - less rubbery, more light and fluffy in consistency. It also
> calms the pungent sulphur taste of the yolk. I don't like scrambeled
> eggs cooked without milk, cream, or cottage cheese added for this
> reason.
> -L.
>

A handful of any kind of shredded cheese works for that. ;-) Cottage
cheese is interesting (I've used it) but my personal preference is
Monterey Jack.

And I agree, it keeps the eggs a much better texture and adds a superb
flavor.

I cannot stand, and will not eat, rubbery, overcooked eggs.

It's all too easy to do IMHO. The time frame for perfect to disgusting
is 60 seconds or less.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet > wrote in news:Omelet-
:

> In article . com>,
> "-L." > wrote:
>
>> Mr Libido Incognito wrote:
>> >
>> > So you like a larger curd than I...More stirring equals smaller
curd.
>> > What is this facination with cream (2 posters so far use it)?
>>
>> I use whole milk - cream is even better. It makes the eggs taste
>> better - less rubbery, more light and fluffy in consistency. It also
>> calms the pungent sulphur taste of the yolk. I don't like scrambeled
>> eggs cooked without milk, cream, or cottage cheese added for this
>> reason.
>> -L.
>>
>
> A handful of any kind of shredded cheese works for that. ;-) Cottage
> cheese is interesting (I've used it) but my personal preference is
> Monterey Jack.
>
> And I agree, it keeps the eggs a much better texture and adds a superb
> flavor.
>
> I cannot stand, and will not eat, rubbery, overcooked eggs.
>
> It's all too easy to do IMHO. The time frame for perfect to disgusting
> is 60 seconds or less.


I'm an omelette person. It lets you present a nicer looking version of
scrambled eggs, imho.

Andy

"-L." wrote:

>
> > So you like a larger curd than I...More stirring equals smaller curd.
> > What is this facination with cream (2 posters so far use it)?
>
> I use whole milk - cream is even better. It makes the eggs taste
> better - less rubbery, more light and fluffy in consistency. It also
> calms the pungent sulphur taste of the yolk. I don't like scrambeled
> eggs cooked without milk, cream, or cottage cheese added for this
> reason.

It must be a matter of taste. I prefer them with a little bit of water. I
think it is overcooking them that gives them the pungent taste. They taste
a lot nicer when they are a little runny.

On 16 Mar 2006 13:03:34 -0800, "-L." > wrote:
>
>Mr Libido Incognito wrote:
>>
>> So you like a larger curd than I...More stirring equals smaller curd.
>> What is this facination with cream (2 posters so far use it)?
>
>I use whole milk - cream is even better. It makes the eggs taste
>better - less rubbery, more light and fluffy in consistency. It also
>calms the pungent sulphur taste of the yolk. I don't like scrambeled
>eggs cooked without milk, cream, or cottage cheese added for this
>reason.
>-L.

I thought I was the only one who added cottage cheese ! ;o)

Three eggs, mixed with a "fourth egg of cottage cheese"
Slow fried in lots of butter..... mmmmmmm
BTW;
You get the fluffiest eggs if you stick-blend riccotta cheese.

<rj>

On Fri 17 Mar 2006 05:53:43a, Thus Spake Zarathustra, or was it <RJ>?

> On 16 Mar 2006 13:03:34 -0800, "-L." > wrote:
>>
>>Mr Libido Incognito wrote:
>>>
>>> So you like a larger curd than I...More stirring equals smaller curd.
>>> What is this facination with cream (2 posters so far use it)?
>>
>>I use whole milk - cream is even better. It makes the eggs taste
>>better - less rubbery, more light and fluffy in consistency. It also
>>calms the pungent sulphur taste of the yolk. I don't like scrambeled
>>eggs cooked without milk, cream, or cottage cheese added for this
>>reason. -L.
>
> I thought I was the only one who added cottage cheese ! ;o)
>
> Three eggs, mixed with a "fourth egg of cottage cheese"
> Slow fried in lots of butter..... mmmmmmm
> BTW;
> You get the fluffiest eggs if you stick-blend riccotta cheese.
>
> <rj>
>

LOL! I don't like "fluffy and light". I prefer heavy, creamy, and
slightly unset, large curds. Low heat, a pat of butter, slow stirring, and
off the fire a bit before the stage I want them to end up.

--
Wayne Boatwright o¿o
____________________

BIOYA

I like Peter Aitken's ingredients and use much the same. However, I am
an iconoclast in regard to paan temperature and have found that a
rleatively hot pan makes a delicious product. I dump the mix in a
medium hot well buttered pan (whether it's no-stick or not) when the
butter just barely begins to brown. I leave things alone for about 15
seconds and then start stirring around about every 3-4 seconds, tipping
the pan so that the still liquid parts of the mixture contact hot
surface. Some might not call these legit' scarmbled eggs but rather a
kind of broken up unstuffed omelette. I call 'em delicious. As it is
morning and I have made myself hungry typing this out, off I go to cook
some!

Mr Libido Incognito wrote:

> I like to make my scrambled eggs in a frypan over med-low heat...I butter
> my non-stick fry pan, wisk the eggs with a little frank's hot sauce and
> some fresh ground Black pepper. I add the eggs when the butter starts to
> bubble and get noisy. I stir them around constantly with a silicon
> Spatchula, and just before they're set I add optional stuff like shredded
> cheese, or herbs etc. And then directly onto a plate...the finish setting
> up on the way to the table.
>
> I tried doing them in a double boiler but I find that takes more clean up
> than I'd like...
>
> How do you make your's?
>

One of the few things I will use a non-stick fry pan for is eggs. I
prefer my sunny side up but here's how I make scrambled eggs. I use
local free range eggs if that matters. Heat pan with a little light
olive or canola oil. Whisk the eggs with cream and pour into hot pan.
I like larger lumps so don't stir as much as you do. DH doesn't like
Frank's so that is added to my eggs after plating along with fresh
ground pepper and a little salt. DH puts ketchup on his or eats them
plain. When DH makes scrambled eggs he does it the same way I do except
he adds shredded cheese, onions, and mushrooms. They are quite tasty
this way too.

Mr Libido Incognito wrote on 3/16/2006:

> I like to make my scrambled eggs in a frypan over med-low heat...

<snip>

> I tried doing them in a double boiler but I find that takes more clean up
> than I'd like...

> How do you make your's?

In a double boiler cooked to soft, slightly runny curds.

Mr Libido Incognito wrote:
> I like to make my scrambled eggs in a frypan over med-low heat...I butter
> my non-stick fry pan, wisk the eggs with a little frank's hot sauce and
> some fresh ground Black pepper. I add the eggs when the butter starts to
> bubble and get noisy. I stir them around constantly with a silicon
> Spatchula, and just before they're set I add optional stuff like shredded
> cheese, or herbs etc. And then directly onto a plate...the finish setting
> up on the way to the table.
>
> I tried doing them in a double boiler but I find that takes more clean up
> than I'd like...
>
> How do you make your's?
>
> --
> -Alan

Eggs, whole milk. Wisk with fork at lightening speed. Pour into hot
(medium/low) skillet into which melted butter is bubbling. Stir to
coat bottom, slowly, until all free liquid is gone. Cover, turn to
low, and they stem/puff up as they set. Top with cheese or whatever.

This is sort of one of my specialties. When my family gets together,
everyone wants me to make the eggs.

I HATE soft/runny/mush eggs. Blech! I once saw Julia do it on TV and
they were runny. She globbed butter on top. Disgusting!

-L.

Mr Libido Incognito wrote:
> [snip] How do you like yours?

A. Scrambled Eggs: low heat, generous butter, milk or cream optional,
cook slowly and push around with spatula occasionally to produce large,
soft curds. Remove while still moist. Garnish with parsley.

B. Omelet: medium high heat, generous butter, water optional, cook
quickly, tilt pan and stir to produce smooth homogeneous mixture. Add
filling, trifold/flip, remove while still moist. Garnish with
something appropriate to filling.

Both as learned from the gospel writers Julia and Jacques. -aem

Being an Indian, I scramble eggs slightly different. Beat Eggs with
some whole milk. Chop fresh Serrano, and fresh Cilantro. Stir in the
chopped stuff. Heat clarified butter in a pan. Dump the mixture in.
Cook on medium heat. I guess milk gives them a softer texture. I don't
use any salt.

In article . com>,
"Yogi Gupta" > wrote:

> Being an Indian, I scramble eggs slightly different. Beat Eggs with
> some whole milk. Chop fresh Serrano, and fresh Cilantro. Stir in the
> chopped stuff. Heat clarified butter in a pan. Dump the mixture in.
> Cook on medium heat. I guess milk gives them a softer texture. I don't
> use any salt.
>

I use a wire whisk on eggs and beat them in a bowl with just a touch of
water, and a nice handful of my choice of cheese.

I add some butter and EVOO to the seasoned CI skillet and pre-cook any
other ingredients. Today it was onions, fresh shitake mushrooms, garlic,
ginger and celery. When all was "done" I poured in the egg and cheese
mix and manipulated it carefully with the spatula. When it was nearly
done (still slightly runny), I transferred it to plates and it finishes
cooking/setting up from the residual heat.

I just HATE overcooked eggs that could be used as superballs......
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Mr Libido Incognito" > wrote in message
...
>I like to make my scrambled eggs in a frypan over med-low heat...>
> How do you make your's?
>
> --
> -Alan

I whip the eggs with 1 teaspoon of water per egg. I cook them in a non
stick skillet with butter and cook them until dry and fluffy. We usually
have homemade from scratch biscuits and locally made sausage with scrambled
eggs.

Ms P

ms_peacock wrote:
>
> "Mr Libido Incognito" > wrote in message
> ...
>>I like to make my scrambled eggs in a frypan over med-low heat...>
>> How do you make your's?
>>
>> --
>> -Alan
>
> I whip the eggs with 1 teaspoon of water per egg. I cook them in a non
> stick skillet with butter and cook them until dry and fluffy. We usually
> have homemade from scratch biscuits and locally made sausage with scrambled
> eggs.
>
> Ms P
>
>

maybe you can answer this, what's the water for? I could never figure out why
you put water in the eggs if you are going to cook it out again. I don't add
liquid (water or milk or cream) to my eggs. My favorite scrambled eggs have
spinach, goat cheese and tomatoes in them.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

>
>
> maybe you can answer this, what's the water for? I could never figure out why
> you put water in the eggs if you are going to cook it out again. I don't add
> liquid (water or milk or cream) to my eggs. My favorite scrambled eggs have
> spinach, goat cheese and tomatoes in them.
>

My personal suspicion is that more water winds up left in the eggs once
they are cooked. I also suspect the water may create extra fluffiness as
ti evaporates. And I have tested eggs with water in the past and found
they tasted creamier, so to speak. I rarely fry eggs, though. So I am
not sure my memory is serving me right.

In article >,
jake > wrote:

> >
> >
> > maybe you can answer this, what's the water for? I could never figure out
> > why
> > you put water in the eggs if you are going to cook it out again. I don't
> > add
> > liquid (water or milk or cream) to my eggs. My favorite scrambled eggs have
> > spinach, goat cheese and tomatoes in them.
> >
>
> My personal suspicion is that more water winds up left in the eggs once
> they are cooked. I also suspect the water may create extra fluffiness as
> ti evaporates. And I have tested eggs with water in the past and found
> they tasted creamier, so to speak. I rarely fry eggs, though. So I am
> not sure my memory is serving me right.

I get better results with water versus without as well.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
The Bubbo > wrote:

> maybe you can answer this, what's the water for? I could never figure out why
> you put water in the eggs if you are going to cook it out again. I don't add
> liquid (water or milk or cream) to my eggs. My favorite scrambled eggs have
> spinach, goat cheese and tomatoes in them.

The steam from the water cooking fluffs up the egg. However, if you
are adding spinach, goat cheese and tomatoes, you _are_ adding water.
That's why if you use milk or cream, you don't add water, and, when
I add cheese I don't. However, the straight water turns to steam
faster, which is why it helps fluff the eggs more. This probably isn't
an issue for people who like their eggs soft or runny.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"The Bubbo" > wrote in message
...
> ms_peacock wrote:
>>
>> "Mr Libido Incognito" > wrote in message
>> ...
>>>I like to make my scrambled eggs in a frypan over med-low heat...>
>>> How do you make your's?
>>>
>>> --
>>> -Alan
>>
>> I whip the eggs with 1 teaspoon of water per egg. I cook them in a non
>> stick skillet with butter and cook them until dry and fluffy. We usually
>> have homemade from scratch biscuits and locally made sausage with
>> scrambled
>> eggs.
>>
>> Ms P
>>
>>
>
> maybe you can answer this, what's the water for? I could never figure out
> why
> you put water in the eggs if you are going to cook it out again. I don't
> add
> liquid (water or milk or cream) to my eggs. My favorite scrambled eggs
> have
> spinach, goat cheese and tomatoes in them.
>
> --
> .:Heather:.
> www.velvet-c.com
> Step off, beyotches, I'm the roflpimp!

Water makes steam and makes them nice and fluffy. Fluffy is good if you
like them on the dry side.

Ms P

ms_peacock wrote:
>
> "The Bubbo" > wrote in message
> ...
>> ms_peacock wrote:
>>>
>>> "Mr Libido Incognito" > wrote in message
>>> ...
>>>>I like to make my scrambled eggs in a frypan over med-low heat...>
>>>> How do you make your's?
>>>>
>>>> --
>>>> -Alan
>>>
>>> I whip the eggs with 1 teaspoon of water per egg. I cook them in a non
>>> stick skillet with butter and cook them until dry and fluffy. We usually
>>> have homemade from scratch biscuits and locally made sausage with
>>> scrambled
>>> eggs.
>>>
>>> Ms P
>>>
>>>
>>
>> maybe you can answer this, what's the water for? I could never figure out
>> why
>> you put water in the eggs if you are going to cook it out again. I don't
>> add
>> liquid (water or milk or cream) to my eggs. My favorite scrambled eggs
>> have
>> spinach, goat cheese and tomatoes in them.
>>
>> --
>> .:Heather:.
>> www.velvet-c.com
>> Step off, beyotches, I'm the roflpimp!
>
> Water makes steam and makes them nice and fluffy. Fluffy is good if you
> like them on the dry side.
>
> Ms P
>
>

thanks guys, I do prefer drier, fluffier eggs, but i think the cheese and
stuff takes care of that

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!