Thread: 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.

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

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

"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

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

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.

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

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.

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.

"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

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.

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

"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?

[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.

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

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

"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

"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

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