Slowly scrambled in pecan oil, using a plastic fork in a non-stick
sautee pan. How much healthier could you get?

--Bryan

On Jan 9, 9:45*pm, Bryan > wrote:
> Slowly scrambled in pecan oil, using a plastic fork in a non-stick
> sautee pan. *How much healthier could you get?
>
> --Bryan

I thought you detested scrambled eggs?

John Kuthe...

On Mon, 9 Jan 2012 19:53:47 -0800 (PST), John Kuthe
> wrote:

>On Jan 9, 9:45*pm, Bryan > wrote:
>> Slowly scrambled in pecan oil, using a plastic fork in a non-stick
>> sautee pan. *How much healthier could you get?
>>
>> --Bryan
>
>I thought you detested scrambled eggs?

Scrambled eggs are for those who can't cook them properly.

Lou

On Jan 10, 1:34*am, Lou Decruss > wrote:
> On Mon, 9 Jan 2012 19:53:47 -0800 (PST), John Kuthe
>
> > wrote:
> >On Jan 9, 9:45*pm, Bryan > wrote:
> >> Slowly scrambled in pecan oil, using a plastic fork in a non-stick
> >> sautee pan. *How much healthier could you get?
>
> >> --Bryan
>
> >I thought you detested scrambled eggs?

No, I just wouldn't choose them that way if I could have fried
instead. I happily enough eat scrambled eggs at buffets. What I
detest is uncooked albumin, and I also not fond of eggs that have been
browned, like too often happens to omelets.
>
> Scrambled eggs are for those who can't cook them properly.

I prefer basted or over easy/medium, but my wife and son prefer
scrambled, so that's what I make them.
>
> Lou

--Bryan

Bryan > wrote:
> Slowly scrambled in pecan oil, using a plastic fork in a non-stick
> sautee pan. How much healthier could you get?
>
> --Bryan

I like some garlic powder sprinkled on my eggs. Takes into the other world.

Greg

On 01/09/2012 09:04 PM, gregz wrote:
> > wrote:
>> Slowly scrambled in pecan oil, using a plastic fork in a non-stick
>> sautee pan. How much healthier could you get?
>>
>> --Bryan
>
> I like some garlic powder sprinkled on my eggs. Takes into the other world.

Shows how we're all different. I hate garlic on eggs.

Serene

--
http://www.momfoodproject.com

Serene Vannoy > wrote in
:

> On 01/09/2012 09:04 PM, gregz wrote:
>> > wrote:
>>> Slowly scrambled in pecan oil, using a plastic fork in a non-stick
>>> sautee pan. How much healthier could you get?
>>>
>>> --Bryan
>>
>> I like some garlic powder sprinkled on my eggs. Takes into the other
>> world.
>
> Shows how we're all different. I hate garlic on eggs.
>
> Serene
>


I couldn't imagine anything worse than garlic powder on eggs!! But, each to
their own :-)


Peter
Tasmania
Australia

"I'm back on the laptop" > wrote:
> Serene Vannoy > wrote in
> :
>
>> On 01/09/2012 09:04 PM, gregz wrote:
>>> > wrote:
>>>> Slowly scrambled in pecan oil, using a plastic fork in a non-stick
>>>> sautee pan. How much healthier could you get?
>>>>
>>>> --Bryan
>>>
>>> I like some garlic powder sprinkled on my eggs. Takes into the other
>>> world.
>>
>> Shows how we're all different. I hate garlic on eggs.
>>
>> Serene
>>
>
>
> I couldn't imagine anything worse than garlic powder on eggs!! But, each to
> their own :-)

You lack imagination. What about chunky peanut butter on fried liver?
What
about pickled anchovies in hot oatmeal? Or a raw onion slathered in
chilled lard? Makes the garlic powder recede into the distance,
doesn't it? Or, maybe not, in which case I'll have to appeal to your
closing sentence.

Mike Beede

Mike Beede > wrote in
:

> "I'm back on the laptop" > wrote:
>> Serene Vannoy > wrote in
>> :
>>
>>> On 01/09/2012 09:04 PM, gregz wrote:
>>>> > wrote:
>>>>> Slowly scrambled in pecan oil, using a plastic fork in a non-stick
>>>>> sautee pan. How much healthier could you get?
>>>>>
>>>>> --Bryan
>>>>
>>>> I like some garlic powder sprinkled on my eggs. Takes into the
>>>> other world.
>>>
>>> Shows how we're all different. I hate garlic on eggs.
>>>
>>> Serene
>>>
>>
>>
>> I couldn't imagine anything worse than garlic powder on eggs!! But,
>> each to their own :-)
>
> You lack imagination. What about chunky peanut butter on fried liver?
> What
> about pickled anchovies in hot oatmeal? Or a raw onion slathered in
> chilled lard? Makes the garlic powder recede into the distance,
> doesn't it? Or, maybe not, in which case I'll have to appeal to your
> closing sentence.
>
> Mike Beede
>





I certainly don't lack imagination, or taste.


Seems there's no accounting for some peoples tastes though. You'd eat a
shit sandwich, right? Oh, that's right, you wouldn't. You don't like bread.


--
Peter Lucas
Brisbane
Australia

Skydiving: Where immortality is touched through danger,
where life meets death on equal plane;
where man is more than man, and existence both supreme and valueless at the
same instant.

--- Charles A. Lindbergh ---

Serene wrote:

>> I like some garlic powder sprinkled on my eggs. Takes into the other
>> world.
>
> Shows how we're all different. I hate garlic on eggs.

I like cooking fresh garlic in about a quarter-inch depth of olive oil, then
using that oil to cook eggs. I also enjoyed "Turkish Eggs". I've posted the
recipe before; it's from Sara Moulton:

http://www.cookingchanneltv.com/reci...ipe/index.html

Turkish Eggs
1 cup plain yogurt
1 garlic clove, crushed, optional
Pinch sea salt
Freshly ground black pepper
4 eggs
1 tablespoon extra-virgin olive oil
1 teaspoon paprika
1 handful baby English spinach leaves

Preheat the oven to 350 degrees F.

Place the yogurt and garlic in a small bowl and stir to combine. Season with
salt and pepper. Divide between 4 small ovenproof dishes and place in the
oven for 10 minutes.

[Directions for poaching eggs]

Mix the olive oil and paprika together in a small bowl. Season with salt and
pepper. Remove the yogurt from the oven and top with the spinach leaves and
poached egg. Drizzle over the olive oil mixture and serve at once.

Bob

On Thu, 12 Jan 2012 23:03:42 -0800, "Bob Terwilliger"
> wrote:

> I like cooking fresh garlic in about a quarter-inch depth of olive oil, then
> using that oil to cook eggs. I also enjoyed "Turkish Eggs". I've posted the
> recipe before; it's from Sara Moulton:
>
> http://www.cookingchanneltv.com/reci...ipe/index.html

I haven't seen you post that one before, but it looks like it's
calling out for some harissa (which I'd never thought about before
Steve P posted about putting rose harissa on eggs).

I like Sara's directions for poaching eggs too, must try it soon.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Jan 9, 9:45*pm, Bryan > wrote:
>
> Slowly scrambled in pecan oil, using a plastic fork in a non-stick
> sautee pan. *How much healthier could you get?
>
> Bryan
>
>
I've never used pecan oil, nor eaten anything prepared with it to my
knowledge. What sort of flavor does it impart to eggs? Don't you
dare tell me if makes them taste like walnuts, either.

On Jan 9, 11:10*pm, ItsJoanNotJoann > wrote:
> On Jan 9, 9:45*pm, Bryan > wrote:
>
> > Slowly scrambled in pecan oil, using a plastic fork in a non-stick
> > sautee pan. *How much healthier could you get?
>
> > Bryan
>
> I've never used pecan oil, nor eaten anything prepared with it to my
> knowledge. *What sort of flavor does it impart to eggs? *Don't you
> dare tell me if makes them taste like walnuts, either.

It's very mildly flavored, and pecan oil is very different in
composition from walnut oil.

--Bryan

Bryan > wrote in news:85afc9b3-2ac8-409a-b98e-
:

> Slowly scrambled in pecan oil, using a plastic fork in a non-stick
> sautee pan. How much healthier could you get?
>
> --Bryan


I do the SO's scrambled eggs with 2 eggs just muddled with a glug of cream,
and slowly cooked in a pan with a lump of butter and a splash of EVOO.


Peter
Tasmania
Australia

On Mon, 9 Jan 2012 19:45:08 -0800 (PST), Bryan
> arranged random neurons and said:

>Slowly scrambled in pecan oil, using a plastic fork in a non-stick
>sautee pan. How much healthier could you get?

I like to do the scramblin' with a rubber spatula. 'Course, I also
like to use the rubber spatula when I'm doing omelets.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Mon, 9 Jan 2012 19:45:08 -0800 (PST), Bryan
> wrote:

>Slowly scrambled in pecan oil, using a plastic fork in a non-stick
>sautee pan. How much healthier could you get?
>
>--Bryan

Was it the plastic fork that made them the best?

Lou

On Jan 10, 1:34*am, Lou Decruss > wrote:
> On Mon, 9 Jan 2012 19:45:08 -0800 (PST), Bryan
>
> > wrote:
> >Slowly scrambled in pecan oil, using a plastic fork in a non-stick
> >sautee pan. *How much healthier could you get?
>
> >--Bryan
>
> Was it the plastic fork that made them the best?

I save plastic forks from to-go meals to use in non-stick pans. The
advantage of the fork is that you can beat the eggs in the pan, and
not have to get a bowl dirty.
The pecan oil went into emulsion and I cooked them very slowly. They
were past soft scrambled, but not a bit hard or dry.
>
> Lou

--Bryan

"Bryan" > wrote in message
...
> On Jan 10, 1:34 am, Lou Decruss > wrote:
>> On Mon, 9 Jan 2012 19:45:08 -0800 (PST), Bryan
>>
>> > wrote:
>> >Slowly scrambled in pecan oil, using a plastic fork in a non-stick
>> >sautee pan. How much healthier could you get?
>>
>> >--Bryan
>>
>> Was it the plastic fork that made them the best?
>
> I save plastic forks from to-go meals to use in non-stick pans.

Which is why we find the fact that you cooked scrambled eggs in anything
like pecan oil astounding!

Jill

On Jan 10, 12:22*pm, "jmcquown" > wrote:
> "Bryan" > wrote in message
>
> ...
>
> > On Jan 10, 1:34 am, Lou Decruss > wrote:
> >> On Mon, 9 Jan 2012 19:45:08 -0800 (PST), Bryan
>
> >> > wrote:
> >> >Slowly scrambled in pecan oil, using a plastic fork in a non-stick
> >> >sautee pan. *How much healthier could you get?
>
> >> >--Bryan
>
> >> Was it the plastic fork that made them the best?
>
> > I save plastic forks from to-go meals to use in non-stick pans.
>
> Which is why we find the fact that you cooked scrambled eggs in anything
> like pecan oil astounding!

I don't only save the forks because I'm frugal, but because they still
have useful life left in them. I only save the really nice, sturdy
ones. The amount of pecan oil I used cost no more than 10 cents, vs 3
or 4 cents for the same amount of peanut oil.
>
> Jill

--Bryan

interesting, I have have used that oil before as well. Might try that the next time scrambled eggs are on the menu.

"tom89" > wrote in message
...
>
> interesting, I have have used that oil before as well. Might try that
> the next time scrambled eggs are on the menu.
>


and then try it with porcini infused olive oil.

Bryan wrote:

> I save plastic forks from to-go meals to use in non-stick pans. The
> advantage of the fork is that you can beat the eggs in the pan, and not
> have to get a bowl dirty.

Did you use the plastic fork to keep the eggs moving in the hot pan? I'd be
worried about the carcinogens from hot plastic.

Bob

On Thu, 12 Jan 2012 23:05:59 -0800, "Bob Terwilliger"
> wrote:

> Bryan wrote:
>
> > I save plastic forks from to-go meals to use in non-stick pans. The
> > advantage of the fork is that you can beat the eggs in the pan, and not
> > have to get a bowl dirty.
>
> Did you use the plastic fork to keep the eggs moving in the hot pan? I'd be
> worried about the carcinogens from hot plastic.
>
Why didn't you ask about carcinogens from the non-stick coating too?
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.