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Scrambled eggs
When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making scrambled eggs in a pot and stirring resulting in a pot of small lumps of eggs just doesn't appeal to me even though it taste fine. Now when I mix the eggs I add herbs and some finely shredded cheese when beating the eggs, usually some parrisiene blend by penzeys plus some hot sauce and pepper. I think salt added before the eggs are cooked doesn't do the eggs any good. Read somewhere it make them more brittle. Now when I make a omlete I add the same herbs and hot sauce to the eggs when beating, but add the cheese just before folding and serving. How do you like your scrambled eggs? -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
Mr Libido Incognito wrote: > [snip] > How do you like your scrambled eggs? > For scrambled, I like them slightly beaten (so there's still some differentiation between white and yolk), lots of butter over a low heat, pushed around into lumps, done when still moist. For an omelet, I like well whipped, medium high heat, lots of butter, quickly cooked tilting the pan and raising the egg's edges, then a topping, a flip and onto the plate, still just moist. -aem |
In article >,
Mr Libido Incognito > wrote: > When I make Scrambled eggs, the eggs come out as in one piece similar to > what a omlete does. That's the way I like them. The way of making > scrambled eggs in a pot and stirring resulting in a pot of small lumps of > eggs just doesn't appeal to me even though it taste fine. Now when I mix > the eggs I add herbs and some finely shredded cheese when beating the > eggs, usually some parrisiene blend by penzeys plus some hot sauce and > pepper. I think salt added before the eggs are cooked doesn't do the eggs > any good. Read somewhere it make them more brittle. > > Now when I make a omlete I add the same herbs and hot sauce to the eggs > when beating, but add the cheese just before folding and serving. > > How do you like your scrambled eggs? I prefer my scrambled eggs to actually be scrambled. You obviously don't like scrambled eggs. What you described is fried eggs. I add a little bit of water to the eggs and a few shakes of Penzey's Sunny Paris Spice blend, then I mix up the eggs in a bowl before pouring them in a hot pan. I "scramble" my eggs in the hot frying pan until they just begin to get firm, then I plate them and eat them. |
On Thu 11 Aug 2005 08:14:17a, Mr Libido Incognito wrote in
rec.food.cooking: > When I make Scrambled eggs, the eggs come out as in one piece similar to > what a omlete does. That's the way I like them. The way of making > scrambled eggs in a pot and stirring resulting in a pot of small lumps of > eggs just doesn't appeal to me even though it taste fine. Now when I mix > the eggs I add herbs and some finely shredded cheese when beating the > eggs, usually some parrisiene blend by penzeys plus some hot sauce and > pepper. I think salt added before the eggs are cooked doesn't do the eggs > any good. Read somewhere it make them more brittle. > > Now when I make a omlete I add the same herbs and hot sauce to the eggs > when beating, but add the cheese just before folding and serving. > > How do you like your scrambled eggs? > I like them in one mass, the same as you, Alan. I don't often add much to them apart from some shredded cheese and, ocasionally, some finely chopped scallion. Among those who have eaten the eggs I cook, I'm known for very creamy and richt tasting scrambeld eggs. I think it's because I cook them rather slowly, and gently loosen and combine the cooked portion with the raw portion 'til all is not quite done. They continue to cook a bit after taking off the fire. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 9:46:19 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
Mr Libido Incognito wrote:
> When I make Scrambled eggs, the eggs come out as in one piece similar to > what a omlete does. That's the way I like them. The way of making > scrambled eggs in a pot and stirring resulting in a pot of small lumps of > eggs just doesn't appeal to me even though it taste fine. Now when I mix > the eggs I add herbs and some finely shredded cheese when beating the > eggs, usually some parrisiene blend by penzeys plus some hot sauce and > pepper. I think salt added before the eggs are cooked doesn't do the eggs > any good. Read somewhere it make them more brittle. > > Now when I make a omlete I add the same herbs and hot sauce to the eggs > when beating, but add the cheese just before folding and serving. > > How do you like your scrambled eggs? > I like my scrambled eggs um, well, scrambled ;) I also like to put in herbs and freshly ground black pepper - hold the salt. We tried this the other day: Sautéed some fresh sliced mushrooms in EVOO with chopped spring onions and some minced garlic. Added a splosh of port. When the mushrooms were almost done, we added the seasoned raw eggs and cooked the whole thing up until the eggs were cooked but still moist. And for good measure we added some chopped smoked ham. Took some pita bread, cut in in half and sliced it sideways to make "pockets". Filled these pockets with the scrambled egg and mushroom mixture and served. Must admit it was a bit dry for my liking... was thinking of adding some cream to the mushrooms next time around. -- Cheers Cathy(xyz) |
Mr Libido Incognito wrote:
> How do you like your scrambled eggs? Soft, fluffy and with a little cheese. Jill |
Mr Libido Incognito wrote: > When I make Scrambled eggs, the eggs come out as in one piece similar to > what a omlete does. That's the way I like them. The way of making > scrambled eggs in a pot and stirring resulting in a pot of small lumps of > eggs just doesn't appeal to me even though it taste fine. Now when I mix > the eggs I add herbs and some finely shredded cheese when beating the > eggs, usually some parrisiene blend by penzeys plus some hot sauce and > pepper. I think salt added before the eggs are cooked doesn't do the eggs > any good. Read somewhere it make them more brittle. > > Now when I make a omlete I add the same herbs and hot sauce to the eggs > when beating, but add the cheese just before folding and serving. > > How do you like your scrambled eggs? I make kick-butt scrambled eggs. People request them over and over. I use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I scramble with a fork at lightening speed. I cook over low, and "turn" the eggs with a spatula until all liquid is in contact with the pan. I cover, and let cook through - never brown. Then I flip the whole thing over, and THEN I top with cheese or meat - whatever is requested. I never, ever, add the cheese before cooking - that results in eggs that are runny. <shudder>. My scrambled eggs turn out big, light, puffy and if I do say so, delicious. And yes, they are usually in one contiguous egg fluff-ball. -L. |
Mr Libido Incognito wrote: > When I make Scrambled eggs, the eggs come out as in one piece similar to > what a omlete does. That's the way I like them. Then you're making an omelet, not scrambled... a fercocktah omelet but an omelet nevertheless. >The way of making > scrambled eggs in a pot and stirring resulting in a pot of small lumps of > eggs just doesn't appeal to me even though it taste fine. Small lumps means you're cooking on too high a heat and stirring too vigorously. The easiest most fool-pruf method for preparing perfect scrambled eggs (large creamy curds), especially in large quantities, is in a double boiler. For small quantities (single serving) a microwave oven actually makes very good scrambled eggs. Sheldon |
Mr Libido Incognito wrote:
> When I make Scrambled eggs, the eggs come out as in one piece similar to > what a omlete does. That's the way I like them. The way of making > scrambled eggs in a pot and stirring resulting in a pot of small lumps of > eggs just doesn't appeal to me even though it taste fine. Now when I mix > the eggs I add herbs and some finely shredded cheese when beating the > eggs, usually some parrisiene blend by penzeys plus some hot sauce and > pepper. I think salt added before the eggs are cooked doesn't do the eggs > any good. Read somewhere it make them more brittle. I like my scrambled eggs wet. I can make them by cracking an egg into a hot pan and then stirring them around, resulting in bits of white and yolk, or beat them up a bit and then into the pan, stirring a few times until they are barely cooked. I do not like them cooked to the point where they are dry and flavorless, and I really don't like omelets at all. |
On Thu 11 Aug 2005 09:54:54a, cathyxyz wrote in rec.food.cooking:
> Mr Libido Incognito wrote: >> When I make Scrambled eggs, the eggs come out as in one piece similar >> to what a omlete does. That's the way I like them. The way of making >> scrambled eggs in a pot and stirring resulting in a pot of small lumps >> of eggs just doesn't appeal to me even though it taste fine. Now when >> I mix the eggs I add herbs and some finely shredded cheese when beating >> the eggs, usually some parrisiene blend by penzeys plus some hot sauce >> and pepper. I think salt added before the eggs are cooked doesn't do >> the eggs any good. Read somewhere it make them more brittle. >> >> Now when I make a omlete I add the same herbs and hot sauce to the eggs >> when beating, but add the cheese just before folding and serving. >> >> How do you like your scrambled eggs? >> > > I like my scrambled eggs um, well, scrambled ;) > I also like to put in herbs and freshly ground black pepper - hold the > salt. > > We tried this the other day: > > Sautéed some fresh sliced mushrooms in EVOO with chopped spring onions > and some minced garlic. Added a splosh of port. When the mushrooms were > almost done, we added the seasoned raw eggs and cooked the whole thing > up until the eggs were cooked but still moist. And for good measure we > added some chopped smoked ham. > > Took some pita bread, cut in in half and sliced it sideways to make > "pockets". Filled these pockets with the scrambled egg and mushroom > mixture and served. Must admit it was a bit dry for my liking... was > thinking of adding some cream to the mushrooms next time around. Sounds like a really good combination! You might try cooking even a little less, as scrambled eggs continue cooking and firming a bit after removing from the fire. Cream, of course, is good with almost anything! :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 10:17:53 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
On Thu 11 Aug 2005 10:12:29a, -L. wrote in rec.food.cooking:
> > Mr Libido Incognito wrote: >> When I make Scrambled eggs, the eggs come out as in one piece similar >> to what a omlete does. That's the way I like them. The way of making >> scrambled eggs in a pot and stirring resulting in a pot of small lumps >> of eggs just doesn't appeal to me even though it taste fine. Now when >> I mix the eggs I add herbs and some finely shredded cheese when beating >> the eggs, usually some parrisiene blend by penzeys plus some hot sauce >> and pepper. I think salt added before the eggs are cooked doesn't do >> the eggs any good. Read somewhere it make them more brittle. >> >> Now when I make a omlete I add the same herbs and hot sauce to the eggs >> when beating, but add the cheese just before folding and serving. >> >> How do you like your scrambled eggs? > > I make kick-butt scrambled eggs. People request them over and over. I > use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I > scramble with a fork at lightening speed. I cook over low, and "turn" > the eggs with a spatula until all liquid is in contact with the pan. I > cover, and let cook through - never brown. Then I flip the whole thing > over, and THEN I top with cheese or meat - whatever is requested. I > never, ever, add the cheese before cooking - that results in eggs that > are runny. <shudder>. My scrambled eggs turn out big, light, puffy and > if I do say so, delicious. And yes, they are usually in one contiguous > egg fluff-ball. > > -L. I do add the cheese to the eggs in the pan, but only at the last moment or two before they're done. Seems to eliminate the runniness. I like the cheese incorporated. Pet peeve: Restaurants who put all or most of the cheese on top of the omelette instead of in it. I send them back. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 10:22:03 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
Sheldon wrote on 11 Aug 2005 in rec.food.cooking
> > Mr Libido Incognito wrote: > > When I make Scrambled eggs, the eggs come out as in one piece > > similar to what a omlete does. That's the way I like them. > > Then you're making an omelet, not scrambled... a fercocktah omelet > but an omelet nevertheless. > > >The way of making > > scrambled eggs in a pot and stirring resulting in a pot of small > > lumps of eggs just doesn't appeal to me even though it taste fine. > > Small lumps means you're cooking on too high a heat and stirring too > vigorously. > > The easiest most fool-pruf method for preparing perfect scrambled > eggs (large creamy curds), especially in large quantities, is in a > double boiler. For small quantities (single serving) a microwave > oven actually makes very good scrambled eggs. > > Sheldon > > small lumps...curds it is all the same to me. Just doesn't appeal to me. -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
Wayne Boatwright wrote:
> > Sounds like a really good combination! You might try cooking even a > little less, as scrambled eggs continue cooking and firming a bit after > removing from the fire. Good advice... Cream, of course, is good with almost anything! > :-) > Yup. A bit like garlic :) -- Cheers Cathy(xyz) |
On Thu 11 Aug 2005 11:43:58a, cathyxyz wrote in rec.food.cooking:
> Wayne Boatwright wrote: > >> >> Sounds like a really good combination! You might try cooking even a >> little less, as scrambled eggs continue cooking and firming a bit after >> removing from the fire. > > Good advice... > > Cream, of course, is good with almost anything! >> :-) >> > > Yup. A bit like garlic :) I'm at home on Thursdays, and I'm just about to fix lunch... Lots of sauteed garlic, sweet butter, and parmesan over pasta! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 11:55:01 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
Wayne Boatwright wrote: > On Thu 11 Aug 2005 11:43:58a, cathyxyz wrote in rec.food.cooking: > > > Wayne Boatwright wrote: > > > >> > >> Sounds like a really good combination! You might try cooking even a > >> little less, as scrambled eggs continue cooking and firming a bit after > >> removing from the fire. > > > > Good advice... > > > > Cream, of course, is good with almost anything! > >> :-) > >> > > > > Yup. A bit like garlic :) > > I'm at home on Thursdays, and I'm just about to fix lunch... Lots of > sauteed garlic, sweet butter, and parmesan over pasta! > > -- > Wayne Boatwright *=BF* Er, where did you say you lived again? - I need directions. :) Sounds good. Enjoy! Cheers Cathy(xyz) |
On Thu 11 Aug 2005 12:18:13p, cathyxyz wrote in rec.food.cooking:
> > Wayne Boatwright wrote: >> On Thu 11 Aug 2005 11:43:58a, cathyxyz wrote in rec.food.cooking: >> >> > Wayne Boatwright wrote: >> > >> >> >> >> Sounds like a really good combination! You might try cooking even a >> >> little less, as scrambled eggs continue cooking and firming a bit >> >> after removing from the fire. >> > >> > Good advice... >> > >> > Cream, of course, is good with almost anything! >> >> :-) >> >> >> > >> > Yup. A bit like garlic :) >> >> I'm at home on Thursdays, and I'm just about to fix lunch... Lots of >> sauteed garlic, sweet butter, and parmesan over pasta! >> >> -- >> Wayne Boatwright *¿* > > Er, where did you say you lived again? - I need directions. :) Sounds > good. Enjoy! > Cheers > Cathy(xyz) Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome for lunch. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 12:24:23 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
"Mr Libido Incognito" > wrote in message
... > When I make Scrambled eggs, the eggs come out as in one piece similar to > what a omlete does. That's the way I like them. The way of making > scrambled eggs in a pot and stirring resulting in a pot of small lumps of > eggs just doesn't appeal to me even though it taste fine. Now when I mix > the eggs I add herbs and some finely shredded cheese when beating the > eggs, usually some parrisiene blend by penzeys plus some hot sauce and > pepper. I think salt added before the eggs are cooked doesn't do the eggs > any good. Read somewhere it make them more brittle. > > Now when I make a omlete I add the same herbs and hot sauce to the eggs > when beating, but add the cheese just before folding and serving. > > How do you like your scrambled eggs? > Really fresh eggs from free-range chickens. Mix with some heavy cream (1TB / 2 eggs) and salt. Cook in 1TB butter in a nonstick pan very slowly, stirring ocassionally, until just set and still moist and creamy. Add pepper at the table. -- Peter Aitken |
Wayne Boatwright wrote: > On Thu 11 Aug 2005 12:18:13p, cathyxyz wrote in rec.food.cooking: > > > Er, where did you say you lived again? - I need directions. :) Sounds > > good. Enjoy! > > Cheers > > Cathy(xyz) > > Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome > for lunch. I wish you could read my bumper-sticker... it says "My other car is a Concorde" (I wish....) LOL. But thanks for the invite anyway... ;) Totally OT: Have you moved to your new house yet? Cheers Cathy(xyz) |
On Thu 11 Aug 2005 12:33:20p, cathyxyz wrote in rec.food.cooking:
> > Wayne Boatwright wrote: >> On Thu 11 Aug 2005 12:18:13p, cathyxyz wrote in rec.food.cooking: >> > > >> > Er, where did you say you lived again? - I need directions. :) Sounds >> > good. Enjoy! >> > Cheers >> > Cathy(xyz) >> >> Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome >> for lunch. > > > I wish you could read my bumper-sticker... it says "My other car is a > Concorde" > (I wish....) LOL. But thanks for the invite anyway... ;) > Totally OT: Have you moved to your new house yet? > Cheers > Cathy(xyz) We've had some delays over getting the permit to demolish the old house currently on the property. They will begin the tear-down within the next week or so. The builder should start our new house in mid-September, and we now hope to be in before Christmas. I don't think construction is ever on schedule. :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 12:48:53 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
-L. wrote: > > I make kick-butt scrambled eggs. People request them over and over. I > use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I > scramble with a fork at lightening speed. I cook over low, and "turn" ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ This must be the secret to light and fluffy scrambled eggs. -bwg |
Bob Myers wrote: > "Wayne Boatwright" > wrote in message > ... > > Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome > > for lunch. > > If it's 20,000 miles, I think you're pointed in exactly the > wrong direction...:-) > > Bob M. Ok, it's actually 10019 miles :) Mind you.... that lunch might be worth it. Cheers Cathy(xyz) |
On Thu 11 Aug 2005 01:04:47p, Bob Myers wrote in rec.food.cooking:
> > "Wayne Boatwright" > wrote in message > ... >> Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome >> for lunch. > > If it's 20,000 miles, I think you're pointed in exactly the > wrong direction...:-) > > Bob M. Could be. I was guessing. Still, it's quite a long trip. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 12:51:46 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
Wayne Boatwright wrote: > > We've had some delays over getting the permit to demolish the old house > currently on the property. They will begin the tear-down within the next > week or so. The builder should start our new house in mid-September, and > we now hope to be in before Christmas. I don't think construction is ever > on schedule. :-) > Sad, but true. Hope you get there by Christmas.... come to think of it, if I start walking now, (and learn to swim) I could be there to share the turkey. ;) Cheers Cathy(xyz) |
"Wayne Boatwright" > wrote in message ... > Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome > for lunch. If it's 20,000 miles, I think you're pointed in exactly the wrong direction...:-) Bob M. |
On Thu 11 Aug 2005 12:56:30p, cathyxyz wrote in rec.food.cooking:
> > Bob Myers wrote: >> "Wayne Boatwright" > wrote in message >> ... >> > Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very >> > welcome for lunch. >> >> If it's 20,000 miles, I think you're pointed in exactly the >> wrong direction...:-) >> >> Bob M. > > Ok, it's actually 10019 miles :) > Mind you.... that lunch might be worth it. > Cheers > Cathy(xyz) > Well, I'd be pretty close if that was round-trip milage! :-) I'd do up a very nice lunch! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 1:07:06 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
On Thu 11 Aug 2005 01:03:01p, cathyxyz wrote in rec.food.cooking:
> > Wayne Boatwright wrote: > > >> >> We've had some delays over getting the permit to demolish the old house >> currently on the property. They will begin the tear-down within the >> next week or so. The builder should start our new house in >> mid-September, and we now hope to be in before Christmas. I don't >> think construction is ever on schedule. :-) >> > > Sad, but true. Hope you get there by Christmas.... come to think of it, > if I start walking now, (and learn to swim) I could be there to share > the turkey. ;) > Cheers > Cathy(xyz) > Would you settle for a standing rib roast? I only do turkey at our Thanksgiving in November. :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 1:08:28 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
Wayne Boatwright wrote: > > > > Would you settle for a standing rib roast? I only do turkey at our > Thanksgiving in November. :-) Works for me! Don't think I could make it by end of November... I am not as fit (read young) as I used to be! This has set me thinking (don't laugh - I CAN think occasionally)... has there ever been an "International" Cook-in? That could be fun... and where would we have it? Cheers Cathy(xyz) |
On Thu 11 Aug 2005 01:19:18p, cathyxyz wrote in rec.food.cooking:
> > Wayne Boatwright wrote: > >> > >> >> Would you settle for a standing rib roast? I only do turkey at our >> Thanksgiving in November. :-) > > Works for me! Don't think I could make it by end of November... I am > not as fit (read young) as I used to be! Take you time, we'll hold dinner. :-) > This has set me thinking (don't laugh - I CAN think occasionally)... > has there ever been an "International" Cook-in? That could be fun... > and where would we have it? I can't recall having heard of one and I've been here for quite a while. I think it would be great fun but where, indeed, would we have it? Switzerland is "neutral" <smile>, so perhaps Nathalie would host it. Or we could nominate countries/cities and have a huge vote. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 1:43:40 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
Wayne Boatwright wrote: > On Thu 11 Aug 2005 01:19:18p, cathyxyz wrote in rec.food.cooking: > > > > > Wayne Boatwright wrote: > > > >> > > >> > >> Would you settle for a standing rib roast? I only do turkey at our > >> Thanksgiving in November. :-) > > > > Works for me! Don't think I could make it by end of November... I am > > not as fit (read young) as I used to be! > > Take you time, we'll hold dinner. :-) You might be eating very late :) > > > This has set me thinking (don't laugh - I CAN think occasionally)... > > has there ever been an "International" Cook-in? That could be fun... > > and where would we have it? > > I can't recall having heard of one and I've been here for quite a while. I > think it would be great fun but where, indeed, would we have it? > Switzerland is "neutral" <smile>, so perhaps Nathalie would host it. Or we > could nominate countries/cities and have a huge vote. Hmmmmm. Switzerland sounds nice, but a bit on the cold side.... How 'bout Hawaii? I have never been there... <g> Cheers Cathy(xyz) |
cathyxyz wrote:
> Wayne Boatwright wrote: > > This has set me thinking (don't laugh - I CAN think occasionally)... > has there ever been an "International" Cook-in? That could be fun... > and where would we have it? > > Cheers > Cathy(xyz) > To be fair: have everybody travel the same distance. As there are people here from all over the globe, the only location that satisfies that condition is the centre of the earth. The big stove is already there, and it makes for easy directions: everybody start digging, straight down. Stop when you smell food. |
Jack Masters wrote: > cathyxyz wrote: > > Wayne Boatwright wrote: > > > > This has set me thinking (don't laugh - I CAN think occasionally)... > > has there ever been an "International" Cook-in? That could be fun... > > and where would we have it? > > > > Cheers > > Cathy(xyz) > > > > To be fair: have everybody travel the same distance. As there are people > here from all over the globe, the only location that satisfies that > condition is the centre of the earth. The big stove is already there, > and it makes for easy directions: everybody start digging, straight > down. Stop when you smell food. LOL. Only one problem. Who is going to pay for all the shovels? Cheers Cathy(xyz) |
Mr Libido Incognito wrote:
> When I make Scrambled eggs, the eggs come out as in one piece similar to > what a omlete does. That's the way I like them. The way of making > scrambled eggs in a pot and stirring resulting in a pot of small lumps of > eggs just doesn't appeal to me even though it taste fine. Now when I mix > the eggs I add herbs and some finely shredded cheese when beating the > eggs, usually some parrisiene blend by penzeys plus some hot sauce and > pepper. I think salt added before the eggs are cooked doesn't do the eggs > any good. Read somewhere it make them more brittle. > > Now when I make a omlete I add the same herbs and hot sauce to the eggs > when beating, but add the cheese just before folding and serving. > > How do you like your scrambled eggs? > I like the lumps and not soft scrambled either with a few sprinkles of hot sauce, salt, and fresh ground pepper. The only eggs I can stand soft cooked are sunny side up. I've almost given up on omlettes in preference for frittas :) |
On Thu 11 Aug 2005 01:57:26p, cathyxyz wrote in rec.food.cooking:
> > Wayne Boatwright wrote: >> On Thu 11 Aug 2005 01:19:18p, cathyxyz wrote in rec.food.cooking: >> >> > >> > Wayne Boatwright wrote: >> > >> >> > >> >> >> >> Would you settle for a standing rib roast? I only do turkey at our >> >> Thanksgiving in November. :-) >> > >> > Works for me! Don't think I could make it by end of November... I am >> > not as fit (read young) as I used to be! >> >> Take you time, we'll hold dinner. :-) > > You might be eating very late :) >> >> > This has set me thinking (don't laugh - I CAN think occasionally)... >> > has there ever been an "International" Cook-in? That could be fun... >> > and where would we have it? >> >> I can't recall having heard of one and I've been here for quite a >> while. I think it would be great fun but where, indeed, would we have >> it? Switzerland is "neutral" <smile>, so perhaps Nathalie would host >> it. Or we could nominate countries/cities and have a huge vote. > > Hmmmmm. Switzerland sounds nice, but a bit on the cold side.... How > 'bout Hawaii? I have never been there... <g> > Cheers > Cathy(xyz) > Hmm... Been there, loved it, but would rather go somewhere else. I already live in a very warm place, so would rather go somewhere more moderate. We have to work on this! :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 2:55:20 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
On Thu 11 Aug 2005 01:57:37p, Jack Masters wrote in rec.food.cooking:
> cathyxyz wrote: >> Wayne Boatwright wrote: >> >> This has set me thinking (don't laugh - I CAN think occasionally)... >> has there ever been an "International" Cook-in? That could be fun... >> and where would we have it? >> >> Cheers >> Cathy(xyz) >> > > To be fair: have everybody travel the same distance. As there are people > here from all over the globe, the only location that satisfies that > condition is the centre of the earth. The big stove is already there, > and it makes for easy directions: everybody start digging, straight > down. Stop when you smell food. Phoenix is hot enough, thanks! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-3, 08/10/2005 Tested on: 8/11/2005 2:55:51 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
Mr Libido Incognito wrote:
> When I make Scrambled eggs, the eggs come out as in one piece similar to > what a omlete does. That's the way I like them. The way of making > scrambled eggs in a pot and stirring resulting in a pot of small lumps of > eggs just doesn't appeal to me even though it taste fine. Now when I mix > the eggs I add herbs and some finely shredded cheese when beating the > eggs, usually some parrisiene blend by penzeys plus some hot sauce and > pepper. I think salt added before the eggs are cooked doesn't do the eggs > any good. Read somewhere it make them more brittle. > > Now when I make a omlete I add the same herbs and hot sauce to the eggs > when beating, but add the cheese just before folding and serving. > > How do you like your scrambled eggs? Here's what I did a couple days ago: I beat the eggs with salt, black pepper, and some water. I melt some butter in the pan, cook some flaked smoked salmon until it starts to get just a bit crisp, then add the eggs. I scramble the eggs by running a heatproof spatula around in the pan, especially around the periphery. Toward the end of cooking, I add some cream cheese, then I sprinkle with chopped chives when I put the eggs onto the plate. I also tend to keep the eggs in one large mass. Bob |
On 12 Aug 2005 00:00:37 +0200, Wayne Boatwright
> connected the dots and wrote: ~On Thu 11 Aug 2005 01:57:26p, cathyxyz wrote in rec.food.cooking: ~ ~> ~> Wayne Boatwright wrote: ~>> On Thu 11 Aug 2005 01:19:18p, cathyxyz wrote in rec.food.cooking: ~>> ~>> > ~>> > Wayne Boatwright wrote: ~>> > ~>> >> > ~>> >> ~>> >> Would you settle for a standing rib roast? I only do turkey at our ~>> >> Thanksgiving in November. :-) ~>> > ~>> > Works for me! Don't think I could make it by end of November... I am ~>> > not as fit (read young) as I used to be! ~>> ~>> Take you time, we'll hold dinner. :-) ~> ~> You might be eating very late :) ~>> ~>> > This has set me thinking (don't laugh - I CAN think occasionally)... ~>> > has there ever been an "International" Cook-in? That could be fun... ~>> > and where would we have it? ~>> ~>> I can't recall having heard of one and I've been here for quite a ~>> while. I think it would be great fun but where, indeed, would we have ~>> it? Switzerland is "neutral" <smile>, so perhaps Nathalie would host ~>> it. Or we could nominate countries/cities and have a huge vote. ~> ~> Hmmmmm. Switzerland sounds nice, but a bit on the cold side.... How ~> 'bout Hawaii? I have never been there... <g> ~> Cheers ~> Cathy(xyz) ~> ~ ~Hmm... Been there, loved it, but would rather go somewhere else. I ~already live in a very warm place, so would rather go somewhere more ~moderate. We have to work on this! :-) Switzerland is not alway cold. I hear it's pleasantly cool in the summer. Unlike Florida. maxine in ri |
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"Nancy1" > wrote in message
oups.com... > > wrote: >> -L. wrote: >> > >> > I make kick-butt scrambled eggs. People request them over and over. I >> > use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I >> > scramble with a fork at lightening speed. I cook over low, and "turn" >> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ >> This must be the secret to light and fluffy scrambled eggs. >> >> -bwg > > Maybe, but water makes fluffier scrambled eggs than milk. > > N. > False, long disproven. The reverse is true. http://www.pgacon.com/KitchenMyths.htm -- Peter Aitken |
Peter Aitken wrote:
> > > Maybe, but water makes fluffier scrambled eggs than milk. > > > > N. > > > > False, long disproven. The reverse is true. > http://www.pgacon.com/KitchenMyths.htm From my experience, scrambled eggs made with milk tend to seep a gray liquid when cooked. I always find them fluffier with water. But there are dozens of textures that you can get with scrambled eggs, all depending on water or milk, heat of the pan and how much you stir them when cooking. |
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