Beat up your eggs as usual then stick them in the microwave for
30 secs at a time....

for some reason they come out all nice and fluffy :-)

just like a morning buffet....at a hotel

Linda

On May 6, 5:25*am, "Linda" > wrote:
> Beat up your *eggs as usual then stick them in the microwave for
> 30 secs at a time....
>
> for some reason they come out all nice and fluffy :-)
>
> just like a morning buffet....at a hotel

Microwaves make eggs taste funny. But then, you're a slow learner.
>
> Linda

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

Try putting the eggs and omelet fixings in a ziplock bag and put the
bag o' omelet into rolling boiling water. Works great camping and
also nice at home for easy peasy meal that works good for kids and
elderly.

"pamjd" > wrote in message
...
> Try putting the eggs and omelet fixings in a ziplock bag and put the
> bag o' omelet into rolling boiling water. Works great camping and
> also nice at home for easy peasy meal that works good for kids and
> elderly.

Great idea, we do this on Scout campouts a lot (eat it right out of the bag
and eliminate washing a plate). Word of caution, use the heavy duty freezer
bags. The cheapo's have a tendency to melt/break open in boiling water.

KW

On May 6, 1:19*pm, "KW" > wrote:
> "pamjd" > wrote in message
>
> ...
>
> > Try putting the eggs and omelet fixings in a ziplock bag and put the
> > bag o' omelet into rolling boiling water. *Works great camping and
> > also nice at home for easy peasy meal that works good for kids and
> > elderly.
>
> Great idea, we do this on Scout campouts a lot (eat it right out of the bag
> and eliminate washing a plate). Word of caution, use the heavy duty freezer
> bags. The cheapo's have a tendency to melt/break open in boiling water.
>
> KW

Or transfer to a tortilla and have breakfast burito - no plate, no
fork :-)

Hanne

On Wed, 6 May 2009 07:50:02 -0700 (PDT), wrote:

>On May 6, 1:19*pm, "KW" > wrote:
>> "pamjd" > wrote in message
>>
>> ...
>>
>> > Try putting the eggs and omelet fixings in a ziplock bag and put the
>> > bag o' omelet into rolling boiling water. *Works great camping and
>> > also nice at home for easy peasy meal that works good for kids and
>> > elderly.
>>
>> Great idea, we do this on Scout campouts a lot (eat it right out of the bag
>> and eliminate washing a plate). Word of caution, use the heavy duty freezer
>> bags. The cheapo's have a tendency to melt/break open in boiling water.
>>
>> KW
>
>Or transfer to a tortilla and have breakfast burito - no plate, no
>fork :-)
>
>Hanne


I do 4 egg whites and one Omega 3 egg, a burito with salsa and grated
chesse is wonderful.

[fixed the subject line so it reads scrambled instead of scambled]

KW wrote:

> Great idea, we do this on Scout campouts a lot (eat it right out of the bag
> and eliminate washing a plate). Word of caution, use the heavy duty freezer
> bags. The cheapo's have a tendency to melt/break open in boiling water.

This was a huge hit at an overnight gathering. The hostess put
everything out for us to build our own omelets and there was very little
fuss or muss for such a large group. She had two large stock pots
boiling away on the stove, so there was very little wait and most of us
ate together.

The other thing I'd like to add is if you use three eggs or lots of
additions, make sure that the bag gets a full 15 minute boil -- and to
adjust your time for those that might add their bags to the same pot
after you.

Don't forget to use a Sharpie or permanent Magic Marker to write names
on the bags -- because they all look the same when cooking. You might
even put the time on the bag of when it actually went in.

--Lin

On Wed, 06 May 2009 09:13:23 -0700, Lin >
shouted from the highest rooftop:

>[fixed the subject line so it reads scrambled instead of scambled]
>
>KW wrote:
>
>> Great idea, we do this on Scout campouts a lot (eat it right out of the bag
>> and eliminate washing a plate). Word of caution, use the heavy duty freezer
>> bags. The cheapo's have a tendency to melt/break open in boiling water.
>
>This was a huge hit at an overnight gathering. The hostess put
>everything out for us to build our own omelets and there was very little
>fuss or muss for such a large group. She had two large stock pots
>boiling away on the stove, so there was very little wait and most of us
>ate together.
>
>The other thing I'd like to add is if you use three eggs or lots of
>additions, make sure that the bag gets a full 15 minute boil -- and to
>adjust your time for those that might add their bags to the same pot
>after you.

>--Lin

One of the best group breakfasts I remember was the morning after our
son-in-law's mother's 80th birthday. We weren't living so close to
them then, so we rented a huge holiday home at the beach near Fi &:
Steve's place and those people who didn't camp on on their land stayed
at the house with us (about 15 in all)

The party was a stunner, with over one hundred guests and lots and
lots of champaign, food, music, singing and dancing.

Next morning we all stumbled back to Fi & Steve's to find that one of
his uncles was cooking breakfasts to order outside on a huge gas BBQ.
With the armoma of bacon, coffee and toast my hangover instantly
turned into feeding-frenzy hunger and I had three or four fried eggs
on toast with tomatoes, mushrooms, bacon (honorary lettuce that
morning) and freshly brewed coffee.

BTW - the party went on for another couple of days and after we got
home (a forty minute drive away), my wife was looking at a newspaper
while I built a fire and said the words I'll never forget: "Now *this*
looks interesting."

It was a real estate advert for the house we now live in, on the
coast, just a five minute drive from two of our three "kids."


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On May 6, 7:36*am, pamjd > wrote:
> Try putting the eggs and omelet fixings in a ziplock bag and put the
> bag o' omelet into rolling boiling water. *Works great camping and
> also nice at home for easy peasy meal that works good for kids and
> elderly.

I can cook a 2 egg omelet on my tiny Trangia campstove (or a Pepsi can
stove for that matter) with about a teaspoon of alcohol fuel if I use
a frying pan, but need about three times that much fuel and 5 times
the time if I use the boil-in-bag method.

I suppose if you have a big Coleman stove or campfire, and are cooking
for a mob, it would make sense. Or am I missing something?

On May 6, 6:36*am, pamjd > wrote:
> Try putting the eggs and omelet fixings in a ziplock bag and put the
> bag o' omelet into rolling boiling water. *Works great camping and
> also nice at home for easy peasy meal that works good for kids and
> elderly.

How is that easier? And is it a good idea to have kids and the
elderly futzing around with a pot of boiling water? What's so ****ing
hard about stirring some ****ing eggs in a skillet? Wow, a pot of
boiling water and a ziplock ****ing bag would be so much easier!
Moron.

On May 7, 12:07*am, wrote:
> On May 6, 6:36*am, pamjd > wrote:
>
> > Try putting the eggs and omelet fixings in a ziplock bag and put the
> > bag o' omelet into rolling boiling water. *Works great camping and
> > also nice at home for easy peasy meal that works good for kids and
> > elderly.
>
> How is that easier? *And is it a good idea to have kids and the
> elderly futzing around with a pot of boiling water? *

But, but, it's "easy peasy."
Of course, you're right. I let my 7 YO cook French toast, but there
is no way I'd let him put a Ziplock full of eggs "into rolling boiling
water."

> What's so ****ing hard about stirring some ****ing eggs in a skillet? *

Maybe it's nostalgia for the "boil in bag" crap they ate as children.

> Wow, a pot of boiling water and a ziplock ****ing bag would be so much easier!

These are probably the same folks whose hamburger is helped by
Hamburger Helper.

In the case of the Scout leader, perhaps such a person wants a few
scalds. It'd give the person a chance to apply some salve to their
youthful charges.

> Moron.

Heck, I think that's pretty salvvy.

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

Bobo Bonobo® wrote:
> On May 7, 12:07 am, wrote:
>
>>On May 6, 6:36 am, pamjd > wrote:
>>
>>
>>>Try putting the eggs and omelet fixings in a ziplock bag and put the
>>>bag o' omelet into rolling boiling water. Works great camping and
>>>also nice at home for easy peasy meal that works good for kids and
>>>elderly.
>>
>>How is that easier? And is it a good idea to have kids and the
>>elderly futzing around with a pot of boiling water?
>
>
> But, but, it's "easy peasy."
> Of course, you're right. I let my 7 YO cook French toast, but there
> is no way I'd let him put a Ziplock full of eggs "into rolling boiling
> water."

Not to mention god knows what kind of crap leeching out of the hot
plastic into the eggs.

> wrote:
On May 6, 6:36 am, pamjd > wrote:
> Try putting the eggs and omelet fixings in a ziplock bag and put the
> bag o' omelet into rolling boiling water. Works great camping and
> also nice at home for easy peasy meal that works good for kids and
> elderly.

How is that easier? And is it a good idea to have kids and the
elderly futzing around with a pot of boiling water? What's so ****ing
hard about stirring some ****ing eggs in a skillet? Wow, a pot of
boiling water and a ziplock ****ing bag would be so much easier!
Moron.

And boiled in a bag wouldn't qualify as scrambled, may as well leave them in
the shell... in a condom or shell they still be boiled eggs.

For a couple three scrambled use a pan... how can you tell which are best...
BEST are those with the greatest ratio of butter to egg.

For large quantities, like scrambled for a half dozen to a crowd of a
hundred or more, use a double boiler... lotsa buddah of course.

Linda said...

> Beat up your eggs as usual then stick them in the microwave for
> 30 secs at a time....
>
> for some reason they come out all nice and fluffy :-)
>
> just like a morning buffet....at a hotel
>
> Linda


Linda,

I microwave Egg Beaters in a small ZipLoc screw top tub. Comes out
perfectly round and fluffy after one minute and sits perfectly on an
unsalted buttered toasted English muffin with some fresh cracked white
pepper.

Only downside is it is outrageously steaming hot for about five minutes.
Sometime the temptation makes it difficult to wait.

Best,

Andy
--
HONK if I'm paying your mortgage!

On Wed, 06 May 2009 07:15:17 -0500, Andy > wrote:

>Linda said...
>
>> Beat up your eggs as usual then stick them in the microwave for
>> 30 secs at a time....
>>
>> for some reason they come out all nice and fluffy :-)
>>
>> just like a morning buffet....at a hotel
>>
>> Linda
>
>
>Linda,
>
>I microwave Egg Beaters in a small ZipLoc screw top tub. Comes out
>perfectly round and fluffy after one minute and sits perfectly on an
>unsalted buttered toasted English muffin with some fresh cracked white
>pepper.
>
>Only downside is it is outrageously steaming hot for about five minutes.
>Sometime the temptation makes it difficult to wait.
>
>Best,
>
>Andy


Andy, the one you used is perfectly safe for both dishwasher and
microwave but there are some people ...........

http://www.cancer.ca/canada-wide/abo...x?sc_la ng=en

Do not use plastic bowls or wrap in the microwave unless they are
labelled as microwave safe. (The Food and Drug Administration in the
United States suggests that packaged food with labelling instructions
for heating in the package or storage containers sold for use in
microwave ovens are 2 examples of such containers.) There has been
some concern that food may absorb some of the plasticiser used in
plastic to make it more flexible, particularly at high temperatures,
when microwaving or when heating fatty or oily foods like cheese and
meat. Plastic containers that release anything more than an
insignificant amount of these substances are not approved for use in
Canada or the USA.

>>I microwave Egg Beaters in a small ZipLoc screw top tub. Comes out
>>perfectly round and fluffy after one minute and sits perfectly on an
>>unsalted buttered toasted English muffin with some fresh cracked white
>>pepper.


> Andy, the one you used is perfectly safe for both dishwasher and
> microwave but there are some people ...........


Stu,

That made the press here too!

Even the hard plastic water bottles got negative press.

There's probably a sounder argument to avoid the carcinogens in the foods
we can buy.

The ZipLoc Twist-Top containers are freezer, microwave and dishwasher safe.
They do make "storage" containers that don't make the same claims.

Best,

Andy
--
HONK if I'm paying your mortgage!

"Andy" > wrote in message ...
> Linda said...
>
>> Beat up your eggs as usual then stick them in the microwave for
>> 30 secs at a time....
>>
>> for some reason they come out all nice and fluffy :-)
>>
>> just like a morning buffet....at a hotel
>>
>> Linda
>
>
> Linda,
>
> I microwave Egg Beaters in a small ZipLoc screw top tub. Comes out
> perfectly round and fluffy after one minute and sits perfectly on an
> unsalted buttered toasted English muffin with some fresh cracked white
> pepper.
>
> Only downside is it is outrageously steaming hot for about five minutes.
> Sometime the temptation makes it difficult to wait.
>

Hi Andy,
I'd like to try this. How big a tub do you use and how much egg-beater do
you put in it? Do you use the real Egg Beaters or store brand?

Thanks,
Jon

"Zeppo" > wrote in message
...
>
> "Andy" > wrote in message
> ...
>> Linda said...
>>
>>> Beat up your eggs as usual then stick them in the microwave for
>>> 30 secs at a time....
>>>
>>> for some reason they come out all nice and fluffy :-)
>>>
>>> just like a morning buffet....at a hotel
>>>
>>> Linda
>>
>>
>> Linda,
>>
>> I microwave Egg Beaters in a small ZipLoc screw top tub. Comes out
>> perfectly round and fluffy after one minute and sits perfectly on an
>> unsalted buttered toasted English muffin with some fresh cracked white
>> pepper.
>>
>> Only downside is it is outrageously steaming hot for about five minutes.
>> Sometime the temptation makes it difficult to wait.
>>
>
> Hi Andy,
> I'd like to try this. How big a tub do you use and how much egg-beater do
> you put in it? Do you use the real Egg Beaters or store brand?
>
> Thanks,
> Jon
I second this motion - can you give a little more detail about Egg Beaters
and the tubs?
I'm keen to be guided by a breakfast expert here.
Hoges in wA

On May 6, 9:43*am, "Hoges in WA" > wrote:
> "Zeppo" > wrote in message
>
> ...
>
>
>
>
>
> > "Andy" > wrote in message
> ...
> >> Linda said...
>
> >>> Beat up your *eggs as usual then stick them in the microwave for
> >>> 30 secs at a time....
>
> >>> for some reason they come out all nice and fluffy :-)
>
> >>> just like a morning buffet....at a hotel
>
> >>> Linda
>
> >> Linda,
>
> >> I microwave Egg Beaters in a small ZipLoc screw top tub. Comes out
> >> perfectly round and fluffy after one minute and sits perfectly on an
> >> unsalted buttered toasted English muffin with some fresh cracked white
> >> pepper.
>
> >> Only downside is it is outrageously steaming hot for about five minutes.
> >> Sometime the temptation makes it difficult to wait.
>
> > Hi Andy,
> > I'd like to try this. How big a tub do you use and how much egg-beater do
> > you put in it? Do you use the real Egg Beaters or store brand?


Hahahaha, "real Egg Beaters." That's like *real* Cool Whip.
>
> > Thanks,
> > Jon
>
> I second this motion - can you give a little more detail about Egg Beaters
> and the tubs?
> I'm keen to be guided by a breakfast expert here.

One thing a "breakfast expert" should know that that Egg Beaters are a
medical food. They're for people who for one reason or another their
doctor's have decided that they can't eat normal, yummy food. The
only thing that Andy is expert at is reliably posting his breakfasts,
most of which are sad. Perhaps he's expert at finding stuff to eat
that permissible for one who has his particular disease profile, which
if I'm not mistaken includes gouty arthritis.

> Hoges in wA

--Bryan http://www.flickr.com/photos/15522299@N08/?saved=1

Zeppo said...

> Hi Andy,
> I'd like to try this. How big a tub do you use and how much egg-beater do
> you put in it? Do you use the real Egg Beaters or store brand?
>
> Thanks,
> Jon


Jon,

I buy the 3-pack of plain Egg Beaters brand (4 oz. tubs) and the pint
ZipLoc round containers.

The Twist Top container is best so it doesn't fly apart while cooking.

I lightly PAM spray the inside then pour in a tub and seal it real tight
and nuke on high (1,100W) for 45 seconds, open, stir and reseal for another
15 seconds. The directions are also on the box.

It's 2 servings but it's void of fat and cholesterol and pretty much void
of any nutrition so I don't mind the extra serving.

The egg beaters will "rise" impressively during the 2nd stage but will
settle some once you remove the lid.

One caveat, once, I got PAM spray on the threads of the tub and the cap
literally spun off and the eggs exploded in the microwave with a nice LOUD
pop! What a mess!!!

Best,

Andy
--
HONK if I'm paying your mortgage!

"Andy" > wrote in message ...
> Zeppo said...
>
>> Hi Andy,
>> I'd like to try this. How big a tub do you use and how much egg-beater do
>> you put in it? Do you use the real Egg Beaters or store brand?
>>
>> Thanks,
>> Jon
>
>
> Jon,
>
> I buy the 3-pack of plain Egg Beaters brand (4 oz. tubs) and the pint
> ZipLoc round containers.
>
> The Twist Top container is best so it doesn't fly apart while cooking.
>
> I lightly PAM spray the inside then pour in a tub and seal it real tight
> and nuke on high (1,100W) for 45 seconds, open, stir and reseal for
> another
> 15 seconds. The directions are also on the box.
>
> It's 2 servings but it's void of fat and cholesterol and pretty much void
> of any nutrition so I don't mind the extra serving.
>
> The egg beaters will "rise" impressively during the 2nd stage but will
> settle some once you remove the lid.
>
> One caveat, once, I got PAM spray on the threads of the tub and the cap
> literally spun off and the eggs exploded in the microwave with a nice LOUD
> pop! What a mess!!!

Thanks Andy, I'll make sure that only happens when it's Marci's turn to
clean up. :-)

Jon

Zeppo said...

> Thanks Andy, I'll make sure that only happens when it's Marci's turn to
> clean up. :-)
>
> Jon


Jon,

BTW: You can buy the larger cartons to bring the price down by more than
half and just measure and pour in 1/4 cup. The savings could be more by
buying lesser known brand egg substitutes and pint containers just make
sure they're microwave etc., safe.

Egg Beaters also come in a few varieties, garden vegetable and
southwestern, though they both sound more or less identical. I've never
tried them. I'd put in fresh veggies. That would require some timing
adjustments no doubt.

Best,

Andy
--
HONK if I'm paying your mortgage!

On Wed, 6 May 2009 11:14:13 -0400, "Zeppo" > wrote:

>
>"Andy" > wrote in message ...
>> Zeppo said...
>>
>>> Hi Andy,
>>> I'd like to try this. How big a tub do you use and how much egg-beater do
>>> you put in it? Do you use the real Egg Beaters or store brand?
>>>
>>> Thanks,
>>> Jon
>>
>>
>> Jon,
>>
>> I buy the 3-pack of plain Egg Beaters brand (4 oz. tubs) and the pint
>> ZipLoc round containers.
>>
>> The Twist Top container is best so it doesn't fly apart while cooking.
>>
>> I lightly PAM spray the inside then pour in a tub and seal it real tight
>> and nuke on high (1,100W) for 45 seconds, open, stir and reseal for
>> another
>> 15 seconds. The directions are also on the box.
>>
>> It's 2 servings but it's void of fat and cholesterol and pretty much void
>> of any nutrition so I don't mind the extra serving.
>>
>> The egg beaters will "rise" impressively during the 2nd stage but will
>> settle some once you remove the lid.
>>
>> One caveat, once, I got PAM spray on the threads of the tub and the cap
>> literally spun off and the eggs exploded in the microwave with a nice LOUD
>> pop! What a mess!!!
>
>Thanks Andy, I'll make sure that only happens when it's Marci's turn to
>clean up. :-)
>
>Jon
>

Andy,

You mean to say that you left the lid on? Explosion of egg expected,
you build up pressure in a container not meant for that use.
I do mine no lid just a paper towel... no more than two minutes

Hi Jon, you wrote:

> I'd like to try this. How big a tub do you use and how much egg-beater do
> you put in it? Do you use the real Egg Beaters or store brand?

I have very good luck using a 1/2 c. egg substitute (two eggs) in an
ungreased ceramic ramekin, uncovered. I season with what suits me, nuke
for 1 minute, stir, then nuke for 30 seconds. If you add things like
cheese or veggies you might add another 15 seconds after that. Microwave
powers do vary, but this works for me. Andy is right -- it's blazing hot
for a bit -- so be careful in handling.

--Lin

Linda wrote on Wed, 6 May 2009 18:25:34 +0800:

> for some reason they come out all nice and fluffy :-)

> just like a morning buffet....at a hotel

The scrambled eggs I knew when growing up were light, moist, fluffy and
delicious but they had to be eaten almost immediately before the liquid
separated. Surprisingly, I first encountered the cafeteria version when
I first came to the US: cooked very quickly with stirring on a quite hot
grill. They were considerably drier but, you know, I liked them too and
still do!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On May 6, 6:25*am, "Linda" > wrote:
> Beat up your *eggs as usual then stick them in the microwave for
> 30 secs at a time....
>
> for some reason they come out all nice and fluffy :-)

But, but, but... I don't like them fluffy.

"Best" is so subjective, isn't it?

Cindy Hamilton

I agree w/ Cindy, I don't like 'em fluffy.

I usually scramble the 2 eggs (or equivalent egg nsubstitute) with whatever
spices I'm adding that day. Dump it into the 8" skillet that's been cooking
whatever sausage links (breakfast, smoked, vegetarian) I'm having. Center
the links in the skillet and try to keep most of the egg to one side. Top
with shredded/grated cheese of choice if you want. Turn the heat down,
cover, and it 'bakes' in the skillet. Plop it on a 10" tortilla (warmed in
the microwave, to keep on topic) for your personal breakfast burrito.


"Cindy Hamilton" > wrote in message
...
On May 6, 6:25 am, "Linda" > wrote:
> Beat up your eggs as usual then stick them in the microwave for
> 30 secs at a time....
>
> for some reason they come out all nice and fluffy :-)

But, but, but... I don't like them fluffy.

"Best" is so subjective, isn't it?

Cindy Hamilton

In article >,
"Linda" > wrote:

> Beat up your eggs as usual then stick them in the microwave for
> 30 secs at a time....
>
> for some reason they come out all nice and fluffy :-)
>
> just like a morning buffet....at a hotel
>
> Linda

I have done that. Stir them each time the m-wave stops.
It's a delicate process tho' to keep them from coming out rubbery.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Linda wrote:
> Beat up your eggs as usual then stick them in the microwave for
> 30 secs at a time....
>
> for some reason they come out all nice and fluffy :-)
>
> just like a morning buffet....at a hotel
>
> Linda
>
>

Microwave eggs are a good thing. I used to make them a lot but haven't
done this in years. Made some for my mother-in-law this morning. It's a
good idea to stir it every few seconds or so in the beginning to promote
even cooking. Adding cheese during a cycle is always a good idea. Also
microwaved some Lil' Smokies sausages. It took less than 5 minutes to
prepare this one. Good thing too - that's about all I could spare. :-)

On Wed 06 May 2009 03:25:34a, Linda told us...

> Beat up your eggs as usual then stick them in the microwave for
> 30 secs at a time....
>
> for some reason they come out all nice and fluffy :-)
>
> just like a morning buffet....at a hotel
>
> Linda

Sorry, Linda, but I don't like "nice and fluffy" scrambled eggs, nor do I
like the scrambled eggs usually found at buffets.

What I do like are creamy and moist scrambled eggs. I cook them over
medium low heat in a non-stick skillet using a rubber spatula and slowly
stirring the "curds" until just under-done. At that point I added some
softened butter, remove from heat and serve immediately. I never add milk,
cream, or water.

--
Wayne Boatwright
------------------------------------------------------------------------
Anybody who believes that the way to a man's heart is through his
stomach flunked geography. ~Robert Byrne

On May 6, 5:25*am, "Linda" > wrote:
> Beat up your *eggs as usual then stick them in the microwave for
> 30 secs at a time....

Better yet, beat yer meat as usual then stick a rotisserie spit in
your ass for 30 secs at a time.....

>
> for some reason they come out all nice and fluffy :-)

I won't even elaborate on that one.

>
> just like a morning buffet....at a hotel

Yeah your fat ass probably is the first in line at the donut box in
the Motel 6 lobby.