notbob wrote:
>
> Most of us here watch them. Julia, Jacques, The Bam Man and The
> Perv.... But, have they ever really been of any real influence? Have
> you ever really learned anything from these folks. Perhaps I should
> ask, have you ever really changed how you cooked something because of
> what you saw on these shows.
>
> I certainly have. I thought about this as I was cooking scrambled
> eggs for my breakfast, this morning. I used to cook scrambled eggs
> like the old greasy spoon frycook. Hot and fast! Slightly browned
> and dry as a bone. No wonder US eaters love ketchup on their
> scrambled eggs. No more. I learned from julia how to cook scrambled
> eggs like the French do it. Low and slow and with nothing added.
> It's probably the single biggest change I've made in my egg cooking
> over the years.
>
> The difference is astounding. I discoverd that adding milk to eggs
> just makes them watery. Not better tasting, not an improvement in
> texture, just watery. If you cook your scrambled eggs like most
> Americans, the water leaches out and you continue cooking until it
> evaporates and it leaves the eggs almost drier than if you'd left the
> milk out. Also, cooking them hot and fast kills the rich flavor of
> the yolks. The French method preserves the luscious rich texture and
> flavor of the yolk. It almost seems to enhance it, like you were
> enjoying a Hollandaise sauce. Vive la France! ...at least for eggs.
>
> nb

Something I've always done, instinctively, was to gently cook
scrambled eggs, but I do use a bit of milk. If they are still moist
when I take them out of the pan, the milk doesn't separate, in my
experience....Sharon