James Silverton wrote:
> blake wrote on Sat, 28 Feb 2009 18:43:08 GMT:
>
>>> The message
>>>
>>> .com> from James > contains these words:
>>>
>>>> I've always used a fork to beat the eggs. How do you? I'm
>>>> thinking it may be easier if I put them in a used pint size
>>>> cream container and shake.
>>>
>>>
>>> Balloon hand whisk. Then stirred very gently in the pan as
>>> they cook, with a wooden spoon
>>>
>>> Janet.
>>
>
>> i see the wooden spoon called for in many recipes, but i can't
>> remember seeing any rationale behind it. does anyone know?
>
>
> That's a good point! I usually use a bamboo spatula but that's because
> the pan is non-stick. I've used a metal fork in a stainless steel pan
> without problems.
>
Wire whisk to beat the eggs with a soup¨on of curry powder then a
'pancake turner' to move them about the pan while they are cooking.
Of course that's after i have sautˇed some mushrooms & green onions &
garlic in the butter i then proceed to cook the eggs in. At which point
im as likely as not to throw some cheese & diced cooked ham in and call
it an omelet
--
JL