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Dave Smith[_1_]

On 2018-12-19 3:27 p.m., tert in seattle wrote:
> writes:
>> On Wednesday, December 19, 2018 at 10:45:33 AM UTC-5, Sheldon wrote:
>>> On Wed, 19 Dec 2018 02:58:30 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Tuesday, December 18, 2018 at 7:17:41 PM UTC-5, Sqwertz wrote:
>>>>> On Tue, 18 Dec 2018 04:03:21 +0000 (UTC), tert in seattle wrote:
>>>>>
>>>>>> leftover meat sauce, grated mozzarella and parmesan, and eggs, served
>>>>>> with toast - what's not to love??
>>>>>
>>>>> And sort of tomatoes or tomato sauce with eggs is Gag City for me.
>>>>>
>>>>> -sw
>>>>
>>>> Noted. I like scrambled eggs with diced tomatoes mixed in.
>>>>
>>>> Cindy Hamilton
>>>
>>> Wouldn't they be too juicy? Scrambled needs nothing but butter...
>>
>> I put the tomatoes in first, cook off some of the moisture,
>> and then add the eggs.
>>
>>> best method for scrambled is with a double boiler.
>>
>> Not for me.
>>
>>> I like a sauted onion and green pepper omelet/fritatta.
>>> I'm not a big fan of scrambled, reminds me of hospital eggs.
>>
>> My scrambled eggs are more like a flat omelet. I don't beat
>> much air into them, nor do I stir them very much once they're
>> cooking.
>>
>> Cindy Hamilton
>
> same here - I don't understand what all the stirring is about - the
> eggs cook just fine on their own without a lot of intervention
>

There are dozens of ways to prepare scrambled eggs using the same
ingredients. The way they turn out depends a lot on how much they are
beaten, how hot the pan is and how often and how vigorously they are
stirred. Heck, a knew a couple whose idea of scrambled eggs was to heat
up a pan with some butter, crack a few eggs into the pan and then stir
them around a bit after the whites had started to set.