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Thread: Scrambling eggs, a question

  1. #1
    Michel Boucher Guest

    Default Scrambling eggs, a question

    So, how do you scramble eggs? In a bowl and then drop the mixture in a pan
    or right in the pan after you have broken the shell?

    I tend to think scrambled eggs are different from beaten eggs which are
    used for omelettes and frittate. Or does it actually not make that much of
    a difference?

    Also, do you add anything to your scrambled eggs?

    --

    Capitalism is the astounding belief that the most wickedest
    of men will do the most wickedest of things for the greatest
    good of everyone. - John Maynard Keynes

  2. #2
    Chemo the Clown Guest

    Default Re: Scrambling eggs, a question

    On May 8, 3:49*pm, Michel Boucher <alsand...@g.mail.com> wrote:
    > So, how do you scramble eggs? *In a bowl and then drop the mixture in apan
    > or right in the pan after you have broken the shell?
    >
    > I tend to think scrambled eggs are different from beaten eggs which are
    > used for omelettes and frittate. *Or does it actually not make that much of
    > a difference?
    >
    > Also, do you add anything to your scrambled eggs?
    >
    > --
    >
    > Capitalism is the astounding belief that the most wickedest
    > of men will do the most wickedest of things for the greatest
    > good of everyone. - John Maynard Keynes


    Either or. I add a little milk sometimes. You can add a little green
    onion or bell pepper or whatever you want.

  3. #3
    Michel Boucher Guest

    Default Re: Scrambling eggs, a question

    Chemo the Clown <[email protected]> wrote in news:39e93eac-cc2a-4ac9-9e04-
    [email protected]:

    >> Also, do you add anything to your scrambled eggs?
    >>

    > Either or. I add a little milk sometimes. You can add a little green
    > onion or bell pepper or whatever you want.


    While scrambling in the pan? Or do you beat them separately?

    I add water to my omelettes and frittate, a tip I picked up here which I
    find superior to milk.

    --

    Capitalism is the astounding belief that the most wickedest
    of men will do the most wickedest of things for the greatest
    good of everyone. - John Maynard Keynes

  4. #4
    Wayne Boatwright Guest

    Default Re: Scrambling eggs, a question

    On Fri 08 May 2009 03:49:18p, Michel Boucher told us...

    > So, how do you scramble eggs? In a bowl and then drop the mixture in a
    > pan or right in the pan after you have broken the shell?
    >
    > I tend to think scrambled eggs are different from beaten eggs which are
    > used for omelettes and frittate. Or does it actually not make that much
    > of a difference?
    >
    > Also, do you add anything to your scrambled eggs?
    >


    I like them both ways, depending on my mood. I don't add anything except
    softened butter near the end of cooking.

    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    Dinner, a time when . . . one should eat wisely but not too well,
    and talk well but not too wisely. ~W. Somerset Maugham




  5. #5
    Dimitri Guest

    Default Re: Scrambling eggs, a question


    "Michel Boucher" <[email protected]> wrote in message
    news:[email protected] ...
    > So, how do you scramble eggs? In a bowl and then drop the mixture in a
    > pan
    > or right in the pan after you have broken the shell?
    >
    > I tend to think scrambled eggs are different from beaten eggs which are
    > used for omelettes and frittate. Or does it actually not make that much
    > of
    > a difference?
    >
    > Also, do you add anything to your scrambled eggs?
    >
    > --


    Step Action

    1 Place a 6" cast iron pan on a gas burner.
    2 Remove real butter & 2 - 3 eggs from the fridge
    3. While the pan is heating crack open the eggs into a bowl and add a
    healthy pinch of salt.
    4 Put a pat (1 T) of butter into the pan
    4a. Put 2 pieces of toast into the toaster and push down the lever.
    5 Pike the yolks with the tines of a fork and mix the eggs/salt with
    the fork.
    6 When the pan is nicely coated and the butter begins to sizzle pour
    the egg/slat mixture into the pan.
    7 As the eggs begin to set on the bottom of the pan start dragging th
    eggs with the fork allowing the uncooked egg to flow into the already cooked
    area.
    8 Continue with this process of dragging the egg until the eggs are
    cooked to your satisfaction.
    9 Turn off the heat and serve
    10 Wipe out the well seasoned cast iron pan with a paper towel

    Dimitri


  6. #6
    Michel Boucher Guest

    Default Re: Scrambling eggs, a question

    Wayne Boatwright <[email protected]> wrote in
    news:[email protected] 5.247:

    >> Also, do you add anything to your scrambled eggs?
    >>

    >
    > I like them both ways, depending on my mood. I don't add anything
    > except softened butter near the end of cooking.


    Salty or sweet butter?

    --

    Capitalism is the astounding belief that the most wickedest
    of men will do the most wickedest of things for the greatest
    good of everyone. - John Maynard Keynes

  7. #7
    Andy Guest

    Default Re: Scrambling eggs, a question

    Chemo the Clown said...

    > Either or. I add a little milk sometimes. You can add a little green
    > onion or bell pepper or whatever you want.



    I've seen brunch buffet omelette stations first sauté the vegetables till
    wilted, then add to the eggs in the pan before they set. It's really more
    "scrambled eggs," the folding like an omelette is pretty much for show. Not
    the set/fill and fold omelette I'm used to.

    They definitely make liberal use of clarified butter!!! :9

    I'd stir up the eggs before scrambling.

    Best,

    Andy
    --
    Eat first, talk later.

  8. #8
    Wayne Boatwright Guest

    Default Re: Scrambling eggs, a question

    On Fri 08 May 2009 04:58:55p, Michel Boucher told us...

    > Wayne Boatwright <[email protected]> wrote in
    > news:[email protected] 5.247:
    >
    >>> Also, do you add anything to your scrambled eggs?
    >>>

    >>
    >> I like them both ways, depending on my mood. I don't add anything
    >> except softened butter near the end of cooking.

    >
    > Salty or sweet butter?
    >


    Sweet bbutter. I lightly sprikle my eggs at table.

    --
    Wayne Boatwright
    ------------------------------------------------------------------------
    To the old saying that man built the house but woman made of it a
    "home" might be added the modern supplement that woman accepted
    cooking as a chore but man has made of it a recreation. ~Emily Post




  9. #9
    Michael Siemon Guest

    Default Re: Scrambling eggs, a question

    In article <[email protected]>,
    Michel Boucher <[email protected]> wrote:

    > Wayne Boatwright <[email protected]> wrote in
    > news:[email protected] 5.247:
    >
    > >> Also, do you add anything to your scrambled eggs?
    > >>

    > >
    > > I like them both ways, depending on my mood. I don't add anything
    > > except softened butter near the end of cooking.

    >
    > Salty or sweet butter?


    Either. The eggs want a pinch of salt in any case.

    The only time I scramble in the pan is when I've broken a yolk
    in setting out to do fried eggs. I like to beat well, add some
    chives (nothing else -- otherwise I go the omelet route...),
    and 1-2 tsp. milk or half-and-half. Then into the pan and do a quick
    mix with the melted butter, and leisurely fold into large curds
    as the eggs set. Remove from pan _before_ they are perfectly set
    to your taste, as they keep cooking for a bit. Yummy.

  10. #10
    [email protected] Guest

    Default Re: Scrambling eggs, a question



    I add a little water and a little milk, a bit of salt and pepper, mix
    together in a bowl, then dump into the skillet. I keep the heat low
    and push the eggs around til they 'follow' the spatula. I like em
    fluffy, and dry and NO WHITE visible. Gotta have ketchup with em.

  11. #11
    Michel Boucher Guest

    Default Re: Scrambling eggs, a question

    "Dimitri" <[email protected]> wrote in
    news:Fm3Nl.3814$[email protected]:

    > 5 Pike the yolks with the tines of a fork and mix the eggs/salt
    > with the fork.
    > 6 When the pan is nicely coated and the butter begins to sizzle
    > pour the egg/slat mixture into the pan.
    > 7 As the eggs begin to set on the bottom of the pan start
    > dragging th eggs with the fork allowing the uncooked egg to flow into
    > the already cooked area.
    > 8 Continue with this process of dragging the egg until the eggs
    > are cooked to your satisfaction.


    That's how I do omelettes and frittate. In fact, for an omelette, I push
    the cooked egg from two edges towards the centre of the pan creating an
    elongated object, and allow the uncooked mixture to spread out. Then I
    turn it over briefly before sliding it onto the plate. You do not need to
    fold my omelette.

    No fork, though. I have a non-stick ceramic coated pan so I use a wooden
    spatula made by Littledeer Mapleware as you can see the big item in the
    centre:

    http://starturl.com/thecg

    Full URL:

    http://2.bp.blogspot.com/
    _clpusC4jjCE/R_eILsHCaXI/AAAAAAAABCI/zAbNJRQFfGI/s1600-h/littledeer.jpg

    They make these for right and left-handed people.

    The pan however has very high heat resistance (450C or 850F).

    http://www.green-pan.com/

    For frittate, it's a little less structured and there is usually a fair
    amount of vegetable matter (pre-roasted red pepper strips, sautéed cubed
    potatoes and sautéed mushrooms as per my wife's instructions). And because
    it's broiled, I don't need to worry about flipping it over.

    In both, I add a handful of water for each egg used.

    With scrambled in the pan, that is not quite as simple. I can see adding
    some things as an accompaniment, but not during the cooking.

    --

    Capitalism is the astounding belief that the most wickedest
    of men will do the most wickedest of things for the greatest
    good of everyone. - John Maynard Keynes

  12. #12
    Mr. Bill Guest

    Default Re: Scrambling eggs, a question

    On Fri, 8 May 2009 16:46:01 -0700, "Dimitri" <[email protected]>
    wrote:

    >3. While the pan is heating crack open the eggs into a bowl and add a
    >healthy pinch of salt.


    Salt your product at table. Salt will toughen your attempt.
    ....but you already knew that.


  13. #13
    Michael \Dog3\ Guest

    Default Re: Scrambling eggs, a question

    Michel Boucher <[email protected]>
    news:[email protected] : in rec.food.cooking

    > Chemo the Clown <[email protected]> wrote in
    > news:39e93eac-cc2a-4ac9-9e04-
    > [email protected]:
    >
    >>> Also, do you add anything to your scrambled eggs?
    >>>

    >> Either or. I add a little milk sometimes. You can add a little green
    >> onion or bell pepper or whatever you want.

    >
    > While scrambling in the pan? Or do you beat them separately?
    >
    > I add water to my omelettes and frittate, a tip I picked up here which
    > I find superior to milk.


    I generally beat the eggs with a bit of water in a mixing bowl and then
    put them in the pan. After they are in the pan I'll sometimes add diced
    scallion or bits of left over diced bacon... anything you like. You
    might want to saute' larger dices of green bell pepper etc. before
    adding the eggs to the pan.

    Michael



    --
    You can find me at: - michael at lonergan dot us dot com

  14. #14
    Cheryl Guest

    Default Re: Scrambling eggs, a question

    "Dimitri" <[email protected]> wrote in message
    news:Fm3Nl.3814$[email protected]..
    >
    > "Michel Boucher" <[email protected]> wrote in message
    > news:[email protected] ...
    >> So, how do you scramble eggs? In a bowl and then drop the mixture in a
    >> pan
    >> or right in the pan after you have broken the shell?
    >>
    >> I tend to think scrambled eggs are different from beaten eggs which are
    >> used for omelettes and frittate. Or does it actually not make that much
    >> of
    >> a difference?
    >>
    >> Also, do you add anything to your scrambled eggs?
    >>
    >> --

    >
    > Step Action
    >
    > 1 Place a 6" cast iron pan on a gas burner.
    > 2 Remove real butter & 2 - 3 eggs from the fridge
    > 3. While the pan is heating crack open the eggs into a bowl and add
    > a healthy pinch of salt.
    > 4 Put a pat (1 T) of butter into the pan
    > 4a. Put 2 pieces of toast into the toaster and push down the lever.
    > 5 Pike the yolks with the tines of a fork and mix the eggs/salt
    > with the fork.
    > 6 When the pan is nicely coated and the butter begins to sizzle
    > pour the egg/slat mixture into the pan.
    > 7 As the eggs begin to set on the bottom of the pan start dragging
    > th eggs with the fork allowing the uncooked egg to flow into the already
    > cooked area.
    > 8 Continue with this process of dragging the egg until the eggs are
    > cooked to your satisfaction.
    > 9 Turn off the heat and serve
    > 10 Wipe out the well seasoned cast iron pan with a paper towel
    >
    > Dimitri
    >


    What do you do with the double toasted toast?


  15. #15
    elaich Guest

    Default Re: Scrambling eggs, a question

    [email protected] wrote in news:1493aa8b-14dd-4bfb-b53c-
    [email protected]:

    >
    >
    > I add a little water and a little milk, a bit of salt and pepper, mix
    > together in a bowl, then dump into the skillet. I keep the heat low
    > and push the eggs around til they 'follow' the spatula. I like em
    > fluffy, and dry and NO WHITE visible. Gotta have ketchup with em.
    >


    I read somwhere that the water should be ice cold, so I drop an ce cube in
    before adding. The eggs should also be beaten very well.

    I always love a few dashes of Tabasco in mine.

  16. #16
    Mickey Zalusky Guest

    Default Re: Scrambling eggs, a question

    Michel Boucher wrote:
    > So, how do you scramble eggs? In a bowl and then drop the mixture in a pan
    > or right in the pan after you have broken the shell?
    >
    > I tend to think scrambled eggs are different from beaten eggs which are
    > used for omelettes and frittate. Or does it actually not make that much of
    > a difference?
    >
    > Also, do you add anything to your scrambled eggs?
    >

    I like my scrambled eggs creamy rather than in large curds so I use
    Gordon Ramsay's method. Cold pan, cold butter, cold eggs; whisked in
    the pan over heat. Salt, pepper and chives at the very end. On special
    occasions I'll stir in a bit of sour cream right before serving.

    It's fast and there are no extra bowls to clean - one pan - that's it.

    Toast topped with these creamy eggs, topped with a beautiful slice of
    smoked salmon. Yum!

    From Youtube:
    http://www.youtube.com/watch?v=dU_B3...rom=PL&index=5

    or use this:
    http://tinyurl.com/GordonRamsayScrambledEggs

    -Mickey

  17. #17
    Matthew Malthouse Guest

    Default Re: Scrambling eggs, a question

    On Fri, 08 May 2009 17:49:18 -0500, Michel Boucher
    <[email protected]> wrote:

    > So, how do you scramble eggs? In a bowl and then drop the mixture in a pan
    > or right in the pan after you have broken the shell?


    When I worked in an hotel in my teens it was the very first thing
    started by the breakfast chef when she came in. It was done thus:

    In a large tall pan put 1/2 pound butter and 1/2 pint whole milk.

    Break in 4 dozen eggs.

    Stand pan in a bain marie. Stir gently each time you go past. After
    30 - 40 minutes the eggs will have come together. Move to the cool
    end of the bain marie and put the lid on the pan. The scrambled eggs
    will remain good throughout the 2 hours of breakfast service.

    At home I use the same method. Knob of butter, splash of milk and
    about one and a half eggs per person to be served all into a Pyrex
    glass bowl. Stand bowl in a saucepan of water held just below
    simmering. Stir occasionally. Small quantities, say 3 to 9 eggs,
    will be done in 15 to 20 minutes. Stop the cooking by siring in a
    spoon of cold cream. Grind on some black pepper. Serve immediately.

    If pressed for time I'll do the rapid method in a frying pan, the
    results are just as good but different, being hotter it needs constant
    attention and will overcook in an instant so I actually consider it
    the more difficult.


    Matthew
    --
    Mail to this account goes to the bit bucket.
    In the unlikely event you want to mail me replace usenet with my name

  18. #18
    jmcquown Guest

    Default Re: Scrambling eggs, a question

    "Michel Boucher" <[email protected]> wrote in message
    news:[email protected] ...
    > So, how do you scramble eggs? In a bowl and then drop the mixture in a
    > pan
    > or right in the pan after you have broken the shell?
    >
    > I tend to think scrambled eggs are different from beaten eggs which are
    > used for omelettes and frittate. Or does it actually not make that much
    > of
    > a difference?
    >
    > Also, do you add anything to your scrambled eggs?
    >
    > --


    I whisk them in a shallow mixing bowl with salt & pepper and a splash of
    water, then pour them in a hot pan over fairly high heat. I used to use
    butter in the pan but lately I've been using canola oil to lightly coat the
    pan. Once the eggs are in I stir them several times while they're cooking
    (I like scrambled eggs to be soft and fluffy).

    As for adding stuff, it all depends on my taste buds at the time

    Jill


  19. #19
    jmcquown Guest

    Default Re: Scrambling eggs, a question

    "Cheryl" <[email protected]> wrote in message
    news:Ko6Nl.50939$[email protected]..
    > "Dimitri" <[email protected]> wrote in message
    > news:Fm3Nl.3814$[email protected]..
    >>
    >> "Michel Boucher" <[email protected]> wrote in message
    >> news:[email protected] ...
    >>> So, how do you scramble eggs? In a bowl and then drop the mixture in a
    >>> pan
    >>> or right in the pan after you have broken the shell?
    >>>
    >>> I tend to think scrambled eggs are different from beaten eggs which are
    >>> used for omelettes and frittate. Or does it actually not make that much
    >>> of
    >>> a difference?
    >>>
    >>> Also, do you add anything to your scrambled eggs?
    >>>
    >>> --

    >>
    >> Step Action
    >>
    >> 1 Place a 6" cast iron pan on a gas burner.
    >> 2 Remove real butter & 2 - 3 eggs from the fridge
    >> 3. While the pan is heating crack open the eggs into a bowl and add
    >> a healthy pinch of salt.
    >> 4 Put a pat (1 T) of butter into the pan
    >> 4a. Put 2 pieces of toast into the toaster and push down the lever.
    >> 5 Pike the yolks with the tines of a fork and mix the eggs/salt
    >> with the fork.
    >> 6 When the pan is nicely coated and the butter begins to sizzle
    >> pour the egg/slat mixture into the pan.
    >> 7 As the eggs begin to set on the bottom of the pan start dragging
    >> th eggs with the fork allowing the uncooked egg to flow into the already
    >> cooked area.
    >> 8 Continue with this process of dragging the egg until the eggs
    >> are cooked to your satisfaction.
    >> 9 Turn off the heat and serve
    >> 10 Wipe out the well seasoned cast iron pan with a paper towel
    >>
    >> Dimitri
    >>

    >
    > What do you do with the double toasted toast?
    >


    Feed it to the birds, silly!

    Jill


  20. #20
    Michel Boucher Guest

    Default Re: Scrambling eggs, a question

    Matthew Malthouse <[email protected]> wrote in
    news:[email protected]:

    > When I worked in an hotel in my teens it was the very first thing
    > started by the breakfast chef when she came in.


    Excellent! I'll consider that as my egg preparation for the next time I am
    cooking for a small group.

    --

    Capitalism is the astounding belief that the most wickedest
    of men will do the most wickedest of things for the greatest
    good of everyone. - John Maynard Keynes

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