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Scramble Eggs Like This, Change The Way You View the Morning
Yahoo ^ | 4-9-14 | ADAM RAPOPORT

Posted on 04/16/2014 5:54:51 PM PDT by kingattax

Eggs and butter. That’s all you need for truly amazing scrambled eggs. Unfortunately, eggs and butter are also the key ingredients in really bad scrambled eggs, the rubbery, flavorless kind you find too often in diners and restaurants.

The fact is, your eggs will always live and die by how they’re handled on the stovetop. Cook them too long and you extract the moisture and, with it, the flavor. But if you cook them gently and slowly, over low heat, you’ll have the best eggs you’ve ever tasted. Crack them directly into the pan and, instead of scrambling them, slowly push them about with a rubber spatula.

The whites stay white, the yolks a rich yellow. After a few minutes, you have scrambled eggs that are deeply flavored and wonderfully soft. It’s that simple, and they are that good.


(Excerpt) Read more at yahoo.com ...


TOPICS: Food
KEYWORDS: breakfast; butter; butterandeggs; cooking; eggs; food; scrambled; scrambledeggs
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1 posted on 04/16/2014 5:54:51 PM PDT by kingattax
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To: kingattax

Classic french style

http://www.youtube.com/watch?v=57afEWn-QDg


2 posted on 04/16/2014 5:58:40 PM PDT by PieterCasparzen (We have to fix things ourselves)
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To: kingattax

Eggbeaters in a bowl sprayed with PAM first, with olives, cheese, jalapenos, bacon bits, and chopped tomato; cook on high in the microwave for four minutes. Dump out...easy omelet.


3 posted on 04/16/2014 5:58:48 PM PDT by vetvetdoug
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To: kingattax

I hate undercooked and half scrambled eggs. I like my eggs pre scrambled cooked well done in bacon grease.

Your taste may differ.


4 posted on 04/16/2014 5:59:07 PM PDT by Hugin
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To: kingattax
Yep.

Silicone high-heat spatula, and a good non-stick egg pan.

I flip them, but I was a cook.

5 posted on 04/16/2014 6:00:01 PM PDT by kiryandil (turning Americans into felons, one obnoxious drunk at a time (Zero Tolerance!!!))
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To: vetvetdoug

Yum! sounds great..& easy. Don’t know what it is about eggs, but I can’t cook them! They never turn out how I want..


6 posted on 04/16/2014 6:00:29 PM PDT by rainee (Her)
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To: kingattax

I prefer bacon grease, but butter is the next option.


7 posted on 04/16/2014 6:01:37 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: kingattax

This is our families b-fast mainstay. Great way to start the day (but we use 1st cold pressed olive oil, leave off the bread, and add fruit instead).


8 posted on 04/16/2014 6:01:57 PM PDT by Dubh_Ghlase (Therefore, send not to know For whom the bell tolls, It tolls for thee.)
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To: Hugin

No, yours are about right, butter though if no bacon grease.


9 posted on 04/16/2014 6:02:45 PM PDT by Kackikat
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To: goodwithagun

Also, I use a cast iron skillet. There is no comparison. Tossed my (extremely expensive) Calphalon non-stick a few years ago and I haven’t looked back.


10 posted on 04/16/2014 6:02:57 PM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: Hugin

You whip em real good in a bowl and add milk. never heard of breaking eggs in a pan for scrambled eggs, must be a Yankee way of doin it. ; )


11 posted on 04/16/2014 6:03:13 PM PDT by Gasshog (DemoKKKrats: Leaders of the Free Sh!t World)
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To: rainee

when you’re doing anything and want it to turn out the way you want it to, my grandfather said you always have to make sure you are ‘holding your mouth right’.

maybe that’s it. :)


12 posted on 04/16/2014 6:05:57 PM PDT by kingattax (America needs more real Americans.)
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To: C. Edmund Wright

See? Cookbook recipes ARE on FR. So, maybe you SHOULD be kinder and less snarky with your postings?


13 posted on 04/16/2014 6:06:17 PM PDT by Resettozero
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To: Gasshog
You whip em real good in a bowl and add milk

there ya go...thats the ticket

14 posted on 04/16/2014 6:06:58 PM PDT by kingattax (America needs more real Americans.)
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To: kingattax

Martha Stewart cooks her eggs over a double boiler, gradually folding them over periodically.


15 posted on 04/16/2014 6:09:47 PM PDT by toothfairy86
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To: kingattax

I just add a little water and that makes them good and fluffy. The kids love them.


16 posted on 04/16/2014 6:10:34 PM PDT by Carpe Cerevisi
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To: kingattax

“Do you like eggs?”
She laughed. She looked at me, so I laughed too.
Wolfe scowled. “Confound it, are eggs comical? Do you know how to scramble eggs, Mrs. Valdon?”
“Yes, of course.”
“To use Mr. Goodwin’s favorite locution, one will get you ten that you don’t. I’ll scramble eggs for your breakfast and we’ll see. Tell me forty minutes before you’re ready.”
Her eyes widened. “Forty minutes?”
“Yes. I knew you didn’t know.”

— Nero Wolfe, conversing with Lucy Valdon, in The Mother Hunt, chapter 17

Maybe one of the funniest things ever written. I recall something like after he was satiated with his stupendous 40 minute scrambled eggs and had his first beer he conceded that housewives could perhaps be excused their lack of 40 minute egg-making lore due to their other responsibilities.

Never made them, but I should probably try. Here’s a recipe with two reviews:

http://www.cdkitchen.com/recipes/recs/40/Nero_Wolfes_Scrambled_eggs40529.shtml

Freegards


17 posted on 04/16/2014 6:11:45 PM PDT by Ransomed
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To: Hugin

I’m with you, although I’ll accept butter or margarine as a substitute for bacon grease. The flavor of butter just really works well with eggs.


18 posted on 04/16/2014 6:12:30 PM PDT by ZirconEncrustedTweezers (I'm not anti-government, government's anti-me.)
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To: kingattax

Not like the way some people beat it to death with the spatula until what results is like buckshot.

Add milk & turn it very slowly, cooked layers over uncooked.


19 posted on 04/16/2014 6:12:52 PM PDT by elcid1970
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To: Hugin
I hate undercooked and half scrambled eggs. I like my eggs pre scrambled cooked well done in bacon grease.

I'm with you, although maybe not too well done.

But I want them a uniform yellow - otherwise, what's the point of scrambling them?
20 posted on 04/16/2014 6:13:05 PM PDT by chrisser (Senseless legislation does nothing to solve senseless violence.)
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To: kingattax

Kraft has a white cheddar slice with chipotle that is great placed on hot fresh scrambled eggs. Eat when melted. Add guacamole and it tastes like heaven.


21 posted on 04/16/2014 6:18:46 PM PDT by Slyfox
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To: chrisser

Well, I don’t want them rubbery, just cooked. When I was a little kid I hated eggs because my mom always made them runny. Later I found out I liked them when I tried them well cooked elsewhere.


22 posted on 04/16/2014 6:23:31 PM PDT by Hugin
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To: kingattax
center>
23 posted on 04/16/2014 6:23:41 PM PDT by JoeProBono (SOME IMAGES MAY BE DISTURBING VIEWER DISCRETION IS ADVISED;-{)
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To: kingattax

That’s exactly how I’ve cooked them ever since I was little. I just like them that way.


24 posted on 04/16/2014 6:36:42 PM PDT by ReagansShinyHair
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To: goodwithagun

If you like cast iron, have you tried carbon steel? It has all the nice qualities of cast — sears meat well and builds up the same kind of natural non-stick seasoning — but is easier to handle because it’s lighter weight.

I just bought one similar to this recently and am loving it:

http://www.amazon.com/De-Buyer-Mineral-Inch-Fry/dp/B002VPEFI0/ref=cm_cr_pr_product_top


25 posted on 04/16/2014 6:44:04 PM PDT by Yardstick
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To: kingattax
Best scrambled eggs!
26 posted on 04/16/2014 6:46:52 PM PDT by MV=PY (The Magic Question: Who's paying for it?)
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To: Gasshog

ah...no.

This Yankee has never made scrambled eggs like that.

I take three eggs, break them into a bowl, use a whisk and beat the living daylight out of them. No egg whites exist after I am done. Can not stand the site of egg white in my scrambled eggs.

Cast iron skillet on medium / high heat with olive oil. The skillet being hot enough I pour the eggs in and use a spatula to stir the eggs around a bit. They cook properly in about 30 seconds as the skillet is nice and hot.

Sometimes I will have a few slices of ham already chopped up and I’ll throw them in the bowl of beaten eggs. Then pour it all in the skillet.

Eggs, Yankee style~!


27 posted on 04/16/2014 6:50:25 PM PDT by warsaw44
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To: rainee

Low heat is the key. Some electric stove tops are too hot. It should take near two minutes to cook one egg. If they cook in less than that, your too hot.
Use Pam and cook sunny side up, never turning over, low heat. Use non stick pan. Butter would be even better! Also try coconut oil!


28 posted on 04/16/2014 6:51:31 PM PDT by 9422WMR (: " Tolerance is the virtue of a man who has no convictions".)
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To: Gasshog

Yep. A little whole milk makes a huge difference


29 posted on 04/16/2014 6:57:31 PM PDT by Blackirish
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To: Yardstick

I bought new pots and pans recently. Bought the new steel pots. Love them. Bought ceramic frying pans. Love them even more.


30 posted on 04/16/2014 7:00:38 PM PDT by sheana
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To: Blackirish

I whisk in half and half or heavy cream if I have it. That’s besides the butter and olive oil in the pan.


31 posted on 04/16/2014 7:05:39 PM PDT by JohnnyP
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To: Slyfox
Kraft has a white cheddar slice with chipotle that is great placed on hot fresh scrambled eggs. Eat when melted. Add guacamole and it tastes like heaven.

That sounds goooooddd. Yummmmm

32 posted on 04/16/2014 7:06:17 PM PDT by uncitizen
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To: MV=PY

YES!


33 posted on 04/16/2014 7:07:50 PM PDT by free me
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To: kingattax

Saute a chopped tomato and handful of chopped onion in the pan a couple minutes before adding the eggs to the pan.

serve on a corn tortilla with a strip of crispy bacon and tapatio on top. we call ‘em Mexican eggs.


34 posted on 04/16/2014 7:08:09 PM PDT by uncitizen
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To: Hugin

Also, the best way to cook bacon is a single layer in a pan at medium low to medium heat. Take a while for the first batch, but the next batches cook quicker in the bacon fat from the earlier ones.

Bacon doesn’t have a chance to burn in the middle while still being raw on the ends.


35 posted on 04/16/2014 7:09:33 PM PDT by SeaHawkFan
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To: vetvetdoug

Amen. Agree. Except I use Wal*Mart’s Egg Beaters taste alike called Egg Makers. Costs 30-40% less.

Try sliced and drained Roma tomatoes in your omlet. I also like sliced pork sausage.


36 posted on 04/16/2014 7:09:35 PM PDT by upchuck (Support ABLE, the Anybody But Lindsey Effort. Yes, we are the ABLE!!)
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To: sheana

Non-stick ceramic or traditional porcelain enamel type?


37 posted on 04/16/2014 7:10:57 PM PDT by Yardstick
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To: Yardstick

I have both. Love the non stick ceramic.


38 posted on 04/16/2014 7:17:47 PM PDT by sheana
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To: toothfairy86

That’s One of the versions she told the Feds.


39 posted on 04/16/2014 7:22:50 PM PDT by Scrambler Bob (You can count my felonies by looking at my FR replies.)
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To: kingattax

Pfl


40 posted on 04/16/2014 7:30:07 PM PDT by Clump ( the tree of liberty is withering like a stricken fig tree)
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To: kingattax

This is the ONLY way to scramble eggs. Anyone who blends the eggs into a yellow mash might just as well add the bacon and toast and coffee to the mix and drink it from the blender.


41 posted on 04/16/2014 7:32:14 PM PDT by norwaypinesavage (for)
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To: kingattax
They can die in the chicken as far as i’m concerned.

The last time i ate an egg I was 8, 69 years ago!

42 posted on 04/16/2014 7:35:11 PM PDT by dalereed
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To: warsaw44

I be beggin your pardon.

yaw might be livin in Yankee-land but yer cookin like a real Southerner. Jefferson Davis would be proud - Keep up the good work!


43 posted on 04/16/2014 7:44:09 PM PDT by Gasshog (DemoKKKrats: Leaders of the Free Sh!t World)
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To: Gasshog
You whip em real good in a bowl and add milk. never heard of breaking eggs in a pan for scrambled eggs, must be a Yankee way of doin it. ; )

Possibly Yankee eggs are just better than the southern ones. The eggs I eat have flavorful yokes and whites so there is no need to add milk or whip together two distinctive tastes.

44 posted on 04/16/2014 7:53:31 PM PDT by CommerceComet (Ignore the GOP-e. Cruz to victory in 2016.)
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To: kingattax

What a genius. No cook ever thought about this before.


45 posted on 04/16/2014 7:59:25 PM PDT by Fledermaus (Conseravtives are all that's left to defend the Constitution. Dems hate it, and Repubs don't care.)
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To: goodwithagun

I’ve found that bacon grease is better for fried eggs. Scrambling in bacon grease tends to leave the eggs too oily.


46 posted on 04/16/2014 8:09:26 PM PDT by Little Pig (Vi Veri Veniversum Vivus Vici.)
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To: kingattax

My mother always cooked scrambled eggs until they were really, really, really cooked (browned even) and she rarely moved them once they went into the pan.

Sorry to say I continued that process for way too many years.

A few years ago, I finally started coking scrambled eggs they way they should be cooked. What a pleasure it is to eat them now. No need to drowned them in salsa to get them down :-)


47 posted on 04/16/2014 8:14:01 PM PDT by KosmicKitty (WARNING: Hormonally crazed woman ahead!!)
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To: KosmicKitty

Coking = cooking - Geeze


48 posted on 04/16/2014 8:17:11 PM PDT by KosmicKitty (WARNING: Hormonally crazed woman ahead!!)
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To: kingattax
Vegas Eggs

2 eggs(mix well)

3/4 cup Old El Paso thick/chunky medium-hot salsa(or enough to make the egg mixture fairly dark red in color)

1 green onion chopped

1 slice firm bread ripped into 7-8 pieces

Mix together.

Butter small frying pan, cook/stir eggs in pan until firm on bottom/slightly uncooked on top, place small saucer plate(one that fits into, not over the pan)on top of eggs, give the plate a turn to break loose eggs if they've become stuck, flip pan/eggs onto plate, carefully place eggs back into pan(obviously uncooked side down), add pieces from 1 slice of favorite cheese on top.

Remove from heat(don't overcook them)...allow for cheese to melt.

The key for me is using a plate that's only big enough to completely cover the eggs so when I flip them they don't come out along the edge and burn the hll out of my hand. Of course the small pan/plate trick is mostly just for presentation...as you get a nice round-plate serving. One could just cook'em plain'ole scrambled or omelet style.

The bread BTW simply adds volume...if you're short on eggs this could easily make 2 servings.

...reason I call'em "Vegas Eggs" is that they remind me of how a lot of the buffets in Vegas used to serve their scrambled eggs back in the day.

49 posted on 04/16/2014 8:17:28 PM PDT by RckyRaCoCo (Shall Not Be Infringed)
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To: Carpe Cerevisi

I add a tad of milk to prevent them becoming too dry.


50 posted on 04/16/2014 8:19:58 PM PDT by lonestar (It takes a village of idiots to elect a village idiot.)
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