"pltrgyst" > wrote in message
...
> On Wed, 24 Sep 2008 09:53:01 -0400, "Dee Randall" >
> wrote:
>
>>I do use an infrared thermometer (as well as a ThermoPen). But I've yet
>>to
>>decide on what temperature I really want for scrambled or fried. My
>>problem
>>is I like to get the skillet hot for almost everything I cook, and I'm too
>>cautious about eggs, so I tend to back off and the pan then becomes
>>under-temperature.
>>
>>Do you have a suggestion for infrared therm temp for eggs -- what I'm
>>asking
>>for is an 'don't go over this temperature' temperature. Quite a
>>sentence.
>
> 325 - 350 deg. F for fried.
>
> But for scrambled, the lower the temperature, and the longer the cooking
> time,
> the silkier (creamier) the result. Patience is rewarded.
>
> Of course, if you like hard scrambled eggs, never mind. 8
>
> I haven't tried scrambled eggs on the induction hob yet, but when I do, it
> will
> be at 250 degrees. If I ever get a non-stick, induction-ready pan of an
> appropriate size...
>
> -- Larry


Thanks, Larry.

I just now scrambled 2 eggs, 1/2 tsp. clarified butter, 1 T half-&-half in
the non-stick skillet, the one that will be turned over to the DH. Did not
pour eggs in until the skillet reached 250ºF. Perfection!

I'll have to try this same recipe in my Calphalon hard-anodized at 250º
(tomorrow), but it will be 1 egg, etc. If it doesn't work, then I'll try it
with a mixture of EVOO & clarified butter. I feel I'm going to have to use
more oil in that pan.

When the DH gets ready to do his eggs another day, he'll do them in the
non-stick at 325-350 as you suggested. Hoping they don't cluck all over the
stove-top. Clarified butter will help.

I usually cook "hard" scrambled eggs for myself - can't stand squiggley -
but the taste with non-stick at 250º was better, I admit that. Hard-cooked
has been my trade-off.

Dee Dee