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at Mon, 02 Jan 2006 18:52:32 GMT in >,
(biig) wrote :

>
>
>AC wrote:
>>
>> biig wrote:
>>
>> >I don't like my scr. eggs dry and brown and don't like the
>> >clean-up...even
>> in a
>> > nonstick pan.
>>
>> if your eggs are dry and brown when you get done cooking them then
>> you're likely using too much heat...
>
> I don't have a problem making scrambled eggs the way I like them...I
>was mostly referring to some I've had at restaurants.

IME the issues with restaurant scrambled eggs have to do with them commonly
cooking them over a griddle. This isn't IMHO a good idea. The griddle is
too hot and furthermore has open sides. In addition they're "stirring" with
a metal spatula, not with a spoon. The overall result is what I call
"chopped omelette".

My way to do scrambled eggs is in a pot with high sides (which traps
moisture) over medium-low heat and stirring with a spoon. You want to stir
relatively frequently although not like a madman. So slower pace than for
instance for custard.

I've also found that a regular (not non-stick) pot also works slightly
better because butter or other fat tends to pool in a non-stick pot and
inhibit good even cooking across the bottom. Furthermore it's difficult to
get a good scraping action with a spoon without risking the finish on the
pot no matter what, so non-stick is usually out for this application.
Nonstick is better for omelettes - which again to some degree means that
even in the home a lot of people are basically recreating chopped omelette
when they try to make scrambled eggs.

--
Alex Rast

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