Ok, so this isn't haute cuisine, but I swear, I have never been to a restaurant where the chef knows how to scramble an egg. Usually, the "scrambled eggs" look like yellow pancakes that have been flattened by a rolling pen.
How do I like my eggs in the morning? Soft scrambled and proper.
I like them sunny-side up. The Waffle House scrambles a good egg, Letty. So does IHOP.
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fishin
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Tue 16 Dec, 2003 05:49 pm
Hard boiled and heavy on the salt.
Deviled ain't bad either.
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Letty
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Tue 16 Dec, 2003 05:50 pm
Hey, eoe and Cav.
When I go to IHOP, it's usually for the waffles.
Cav, and just exactly how do you scramble your eggs..
Oh, Lord, resisting the urge to sing "Keep Your Sunny side up."
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Phoenix32890
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Tue 16 Dec, 2003 05:53 pm
Mix it up with a whisk, add some bacon bits and a little milk, and pour into hot greased pan. Add a few slivers of mozzerella cheese on top. When the bottom is done, fold it over, like an omelet!
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Letty
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Tue 16 Dec, 2003 05:54 pm
wow, fishin. Hard boiled? Know how to blow a hard boiled egg outta the shell?
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fishin
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Tue 16 Dec, 2003 05:57 pm
Letty wrote:
wow, fishin. Hard boiled? Know how to blow a hard boiled egg outta the shell?
Sumthin' tells me I don't wanna know!
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Letty
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Tue 16 Dec, 2003 06:02 pm
Phoenix, bite your tongue..heh heh. whisk, yes...omelet, NO!
Add a little tap water, put REAL butter in the skillet...watch them eggs with the love that only a careful eye can detect.
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Letty
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Tue 16 Dec, 2003 06:07 pm
Sure ya do, fishin'.Peel the ends off the eggs, then blow..sorta like whistling...defies gravity.
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Setanta
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Tue 16 Dec, 2003 06:07 pm
Over easy or poached . . . either way, i like the yolk hot an' runny, to be mopped up with toast . . .
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Phoenix32890
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Tue 16 Dec, 2003 06:07 pm
Letty- Aw heck. A gourmet cook I'm not. But I AM cute!
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ehBeth
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Tue 16 Dec, 2003 06:08 pm
Letty - I'm with you on this. I was taught that milk flattens eggs, so a fluffy scrambled egg needs a tiny bit of water. Of course real butter, what other evil thing would you use to make scrambled eggs?
I will very occasionally cut in a tiny bit of chive from the garden, but that's pretty revolutionary for me. I'm a purist when it comes to scrambled eggs.
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Letty
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Tue 16 Dec, 2003 06:10 pm
Lord, Setanta. Love it! swarping that toast around runny yellowness...
gotta go for a sec, and order some eyetalian...
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Setanta
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Tue 16 Dec, 2003 06:12 pm
Hi, Miss Girl . . .
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cavfancier
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Tue 16 Dec, 2003 06:13 pm
Letty, milk and/or cream, tons of butter, and if you want them really light and creamy, a double boiler. However, a nice low heat and a pan will suffice. Milk doesn't flatten eggs. Beating them too much before cooking does however, as does adding salt before they are almost done.
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cavfancier
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Tue 16 Dec, 2003 06:16 pm
I like eggs in general. Just going over the posts. Poached are one of my faves, when properly done. The trick to a perfect hard-boiled egg without grey around the yolk (sulfur, which stinks and looks gross), is to pop the eggs in a pan, cover with cold water, bring JUST to a boil, then cover the pot and let sit off the heat for 10-12 minutes. Rinse under cold water and peel.
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ehBeth
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Tue 16 Dec, 2003 06:18 pm
Hi to the waving fella. How are you doing?
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Setanta
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Tue 16 Dec, 2003 06:19 pm
Eggses, my precious, lovely eggses
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Letty
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Tue 16 Dec, 2003 06:24 pm
Hee Hee. Cav, sounds about right...tried making eggs benedict once. A beautiful catastrophe.
ehBeth, would you and Mr. Dimples quit mooning over your food?
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