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.
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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.
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.
That’s exactly how I’ve cooked them ever since I was little. I just like them that way.
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
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~!
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!
Yep. A little whole milk makes a huge difference
I bought new pots and pans recently. Bought the new steel pots. Love them. Bought ceramic frying pans. Love them even more.
I whisk in half and half or heavy cream if I have it. That’s besides the butter and olive oil in the pan.
That sounds goooooddd. Yummmmm
YES!
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.
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.
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.
Non-stick ceramic or traditional porcelain enamel type?
I have both. Love the non stick ceramic.
That’s One of the versions she told the Feds.
Pfl
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