There's a recipe on "The Great British Kitchen" website that explains
how to cook scrambled eggs in a bowl over boiling water, something like
melting chocolate. Makes sense since you get nice moist eggs. I don't
like my scr. eggs dry and brown and don't like the clean-up...even in a
nonstick pan. I'll try this recipe soon....Sharon

http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

"biig" > wrote in message ...
>
> There's a recipe on "The Great British Kitchen" website that explains
> how to cook scrambled eggs in a bowl over boiling water, something like
> melting chocolate. Makes sense since you get nice moist eggs. I don't
> like my scr. eggs dry and brown and don't like the clean-up...even in a
> nonstick pan. I'll try this recipe soon....Sharon
>
> http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

Unfortunately your link didn't work, so I checked out the Great British
Kitchen site. There's a lot of good information there! I was able to track
down the recipe for "rumbled eggs" cooked over boiling water - here's the
link: http://tinyurl.com/95j6s

I don't care for dry eggs either - I'll have to give this method a try.
Thanks, Sharon!

Karen

Karen wrote:
>
> "biig" > wrote in message ...
> >
> > There's a recipe on "The Great British Kitchen" website that explains
> > how to cook scrambled eggs in a bowl over boiling water, something like
> > melting chocolate. Makes sense since you get nice moist eggs. I don't
> > like my scr. eggs dry and brown and don't like the clean-up...even in a
> > nonstick pan. I'll try this recipe soon....Sharon
> >
> > http://www.greatbritishkitchen.co.uk/recipe_recipe.htm
>
> Unfortunately your link didn't work, so I checked out the Great British
> Kitchen site. There's a lot of good information there! I was able to track
> down the recipe for "rumbled eggs" cooked over boiling water - here's the
> link: http://tinyurl.com/95j6s
>
> I don't care for dry eggs either - I'll have to give this method a try.
> Thanks, Sharon!
>
> Karen
Sorry the link didn't work, but glad you found the recipe....Sharon

On Mon, 02 Jan 2006 10:03:10 -0500, biig > wrote:

>
> There's a recipe on "The Great British Kitchen" website that explains
>how to cook scrambled eggs in a bowl over boiling water, something like
>melting chocolate. Makes sense since you get nice moist eggs. I don't
>like my scr. eggs dry and brown and don't like the clean-up...even in a
>nonstick pan. I'll try this recipe soon....Sharon
>
> http://www.greatbritishkitchen.co.uk/recipe_recipe.htm


That link is broken. Try this.
http://www.greatbritishkitchen.co.uk...me=rumbledeggs


I have seen recipes before that call for making scrambled eggs in a
double boiler.

Boron

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. if the eggs are sticking to the nonstick pan,
you may not have enough fat in the pan. cook them gently and use some butter
in the pan and you'll have light fluffy eggs and clean up will be much
easier too.

In article >, biig > wrote:

> There's a recipe on "The Great British Kitchen" website that explains
> how to cook scrambled eggs in a bowl over boiling water, something like
> melting chocolate. Makes sense since you get nice moist eggs. I don't
> like my scr. eggs dry and brown and don't like the clean-up...even in a
> nonstick pan. I'll try this recipe soon....Sharon
>
> http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

Do them in a bowl in the microwave. 50% power, stirring frequently
until they are a little more moist than yuo like them. Remove, cover
and let stand to continue cooking for a couple minutes.
--
http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello!

biig wrote:
> There's a recipe on "The Great British Kitchen" website that explains
> how to cook scrambled eggs in a bowl over boiling water, something like
> melting chocolate. Makes sense since you get nice moist eggs. I don't
> like my scr. eggs dry and brown and don't like the clean-up...even in a
> nonstick pan. I'll try this recipe soon....Sharon

All this does is lower the heat. You can (and should) do the same with
your pan, assuming you're after soft, large curd scrambled eggs rather
than an omelet. If you are getting dry, brown eggs and a pan that
needs more than a quick wipe, you have to be using way too much heat
for too long. And remember to remove the eggs before you think they're
fully done to your liking, as they will finish cooking on the way to
your table. -aem

biig > wrote in :

>
> There's a recipe on "The Great British Kitchen" website that
> explains
> how to cook scrambled eggs in a bowl over boiling water, something
> like melting chocolate. Makes sense since you get nice moist eggs. I
> don't like my scr. eggs dry and brown and don't like the
> clean-up...even in a nonstick pan. I'll try this recipe
> soon....Sharon
>
> http://www.greatbritishkitchen.co.uk/recipe_recipe.htm


Problem with most cooks is they cook eggs on TOO hot of a temperature. I
used to cook at a restaurant and the manager always had me do the Sunday
egg grill, he always noted that I made the best eggs. He asked me my
secret. I told him that I turned the grill down, so the eggs would cook
a little slower and would not overshoot so much when you took them off
the grill. Eggs are quite delicate and if you cook them till down and
then take them out of the pan they will continue to cook just like
letting meat rest allows the meat to continue cooking off heat.

Using the double boiler method above forces you to use a lower heat. May
I suggest that all you need to do is use a lower temperature setting. I
prefer to cook my eggs in an electric skillet as I can easily set the
temperature to controlled low temp.

I really hate when I go to a restaurant and the eggs have those burnt
brown edges. Either the cook is too busy or he has the grill too hot.

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry
Garcia

"biig" > wrote in message ...
>
> There's a recipe on "The Great British Kitchen" website that explains
> how to cook scrambled eggs in a bowl over boiling water, something like
> melting chocolate. Makes sense since you get nice moist eggs. I don't
> like my scr. eggs dry and brown and don't like the clean-up...even in a
> nonstick pan. I'll try this recipe soon....Sharon
>
> http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

The L A Times had an article in the food section several months ago on how
to properly scramble eggs. The method described was to use a very low
flame and put the eggs into the pan as soon as the butter had melted and to
continue to mix the eggs until just barely done, turn off the heat and let
them sit for a few seconds to finish cooking. I tried this method and it
does make very superior scrambled eggs.

Harriet & critters (in rainy, SoCal)

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. if the eggs are sticking to the nonstick pan,
> you may not have enough fat in the pan. cook them gently and use some butter
> in the pan and you'll have light fluffy eggs and clean up will be much
> easier too.

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. But even using a
non stick pan, the egg sticks a bit. I use low heat too. But this
other recipe sounded like a good one....Sharon

biig wrote:
> There's a recipe on "The Great British Kitchen" website that explains
> how to cook scrambled eggs in a bowl over boiling water, something like
> melting chocolate. Makes sense since you get nice moist eggs. I don't
> like my scr. eggs dry and brown and don't like the clean-up...even in a
> nonstick pan. I'll try this recipe soon....Sharon
>
> http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

That's interesting. The Brits have come a ways. :-) I recall when I
was stationed there MANY years ago having to go in a restaurant kitchen
and scramble my own eggs for breakfast since when I asked for them no
one knew how. The rest of their breakfasts though was fantastic!

Melba's Jammin' wrote:
>
> In article >, biig > wrote:
>
> > There's a recipe on "The Great British Kitchen" website that explains
> > how to cook scrambled eggs in a bowl over boiling water, something like
> > melting chocolate. Makes sense since you get nice moist eggs. I don't
> > like my scr. eggs dry and brown and don't like the clean-up...even in a
> > nonstick pan. I'll try this recipe soon....Sharon
> >
> > http://www.greatbritishkitchen.co.uk/recipe_recipe.htm
>
> Do them in a bowl in the microwave. 50% power, stirring frequently
> until they are a little more moist than yuo like them. Remove, cover
> and let stand to continue cooking for a couple minutes.
> --
> http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello!

Now, I never would have thought of doing that....lol...I'll try that.
It sounds easier than the double boiler method....

On Mon, 2 Jan 2006, 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. if the eggs are sticking to the nonstick pan,
> you may not have enough fat in the pan. cook them gently and use some butter
> in the pan and you'll have light fluffy eggs and clean up will be much
> easier too.
>

I totally agree. What are you guys doing to those eggs??? Just like
anything else, there is a "done", a "well done" and a cremated.

Cooking too fast is the main reason for "dry" and cremated is the reason
for brown.

If you let your pan get too hot before you put in the eggs, they will sear
and brown.

Using a non-stick pan does not eliminate the need for fat in the pan. I
use butter. I also use cooking spray, sometimes. Warm the pan, allowing
the butter to melt and drop in the eggs. The more you "mash" them up, the
dryer they will be because you are breaking the egg in to tiny bits and
each "bit" is drying out faster. Don't overwork them in the pan.

After scrambling, I clean up my non-stick pan with a paper towel.

Elaine, too

In article >, biig > wrote:

> Melba's Jammin' wrote:
> >
> > Do them in a bowl in the microwave. 50% power, stirring frequently
> > until they are a little more moist than yuo like them. Remove, cover
> > and let stand to continue cooking for a couple minutes.
> > --
> > http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello!
>
> Now, I never would have thought of doing that....lol...I'll try that.
> It sounds easier than the double boiler method....

They'll puff up and then deflate. Let me know if it works well for you.
--
http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello!

Jimbo wrote:
>
> biig wrote:
> > There's a recipe on "The Great British Kitchen" website that explains
> > how to cook scrambled eggs in a bowl over boiling water, something like
> > melting chocolate. Makes sense since you get nice moist eggs. I don't
> > like my scr. eggs dry and brown and don't like the clean-up...even in a
> > nonstick pan. I'll try this recipe soon....Sharon
> >
> > http://www.greatbritishkitchen.co.uk/recipe_recipe.htm
>
> That's interesting. The Brits have come a ways. :-) I recall when I
> was stationed there MANY years ago having to go in a restaurant kitchen
> and scramble my own eggs for breakfast since when I asked for them no
> one knew how. The rest of their breakfasts though was fantastic!

Strange indeed. Perhaps if you'd asked for 'buttered eggs', you would
have got what you wanted. Unless you were stationed there a couple
hundred years ago, scrambled/buttered eggs were known by most people.

Yes, I think this is the best way to cook them. Works every time.

Bron

Oh no they haven't! We were in England and Scotland in Sept and I had
the worst scrambled eggs and this was at ritzy B&Bs. I don't think
they added milk or cream, and the dry curds were almost crumbled on the
dish. The next place I ordered them in WalesI asked how she intended
making them LOL. She did such a good job, cream and smoked salmon, I
could feel my arteries clogging!

Cheers
Bronnie

Bronwyn wrote:

> Oh no they haven't!

What are you replying to? Please include a bit of the previous text.
Google groups does not act like a real newreader, so you'll have to make a
bit of effort.
--
Dave
www.davebbq.com

biig wrote:
> There's a recipe on "The Great British Kitchen" website that explains
> how to cook scrambled eggs in a bowl over boiling water, something like
> melting chocolate. Makes sense since you get nice moist eggs. I don't
> like my scr. eggs dry and brown and don't like the clean-up...even in a
> nonstick pan. I'll try this recipe soon....Sharon
>

I went to a New Year's Day brunch yesterday and the hostess made
scrambled
eggs for 28 people this way -- had a large roasting pan filled with the
hot water,
placed another large pan into the water and stirred every few minutes
until the
eggs were done. Delicious and easy way to make eggs for a crowd.

In article .com>,
"Bronwyn" > wrote:

> Yes, I think this is the best way to cook them. Works every time.
>
> Bron

What is?
--
http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello!

biig wrote:

> There's a recipe on "The Great British Kitchen" website that explains
> how to cook scrambled eggs in a bowl over boiling water, something like
> melting chocolate. Makes sense since you get nice moist eggs. I don't
> like my scr. eggs dry and brown and don't like the clean-up...even in a
> nonstick pan. I'll try this recipe soon....Sharon
>
> http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

The web site isn't trying to take CREDIT for that method, are they? It's
what Escoffier wrote more than a century ago!

Bob

"biig" > wrote in message
...
>
> There's a recipe on "The Great British Kitchen" website
> that explains
> how to cook scrambled eggs in a bowl over boiling water,
> something like
> melting chocolate. Makes sense since you get nice moist
> eggs. I don't
> like my scr. eggs dry and brown and don't like the
> clean-up...even in a
> nonstick pan. I'll try this recipe soon....Sharon
>
> http://www.greatbritishkitchen.co.uk/recipe_recipe.htm


Called Rumbled Eggs.

http://www.greatbritishkitchen.co.uk...me=rumbledeggs



MoM

On Mon 02 Jan 2006 07:13:58p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article .com>,
> "Bronwyn" > wrote:
>
>> Yes, I think this is the best way to cook them. Works every time.
>>
>> Bron
>
> What is?

Apparently, scrambled eggs cook in the MW. That's what she was responding
to.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

biig wrote:
> There's a recipe on "The Great British Kitchen" website that explains
> how to cook scrambled eggs in a bowl over boiling water, something like
> melting chocolate. Makes sense since you get nice moist eggs. I don't
> like my scr. eggs dry and brown and don't like the clean-up...even in a
> nonstick pan. I'll try this recipe soon....Sharon
>
> http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

I cook my scrambleds in a non-stick and they come out moist, fluffy and
not browned. You simply must cook them on low, covered, and keep an
eye on them.
-L.

In article >, biig > wrote:

> There's a recipe on "The Great British Kitchen" website that explains
> how to cook scrambled eggs in a bowl over boiling water, something like
> melting chocolate. Makes sense since you get nice moist eggs. I don't
> like my scr. eggs dry and brown and don't like the clean-up...even in a
> nonstick pan. I'll try this recipe soon....Sharon
>
> http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

I don't like my eggs dry and brown either, but I don't have a problem.
I turn the heat under the frypan on low and melt the butter. Once it is
melted I add the scrambled eggs. I stir constantly with a spatula,
letting the liquid come in contact with the bottom of the pan. When it
is set, I scoop out the eggs onto the serving plate, or directly onto
the eating plates. With a non-stick pan, it all comes out, and there is
nothing to clean except the film of butter.

--
Dan Abel

Petaluma, California, USA

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

(remove d., .7, not, and .NOSPAM to reply)

-L wrote:

> I cook my scrambleds in a non-stick and they come out moist, fluffy and
> not browned. You simply must cook them on low, covered, and keep an
> eye on them.

I cook my scrambled eggs in a nonstick and they come out moist, fluffy, and
not browned. You simply must cook them on high heat, uncovered, with
frequent passes of a wide spatula, and take them off the heat about ten
seconds before you think you should.

Cook's Illustrated agrees with me.

Bob

In article om>,
"-L." > wrote:
>You simply must cook them on low, covered, and keep an
> eye on them.

> -L.

Gotta use a pan with a glass lid, huh? "-)
--
http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello!

In article >, biig > wrote:
(snipped my suggestion to nuke in a bowl)
>
> Now, I never would have thought of doing that....lol...I'll try that.
> It sounds easier than the double boiler method....

Here's what the American Egg Board says about it:
http://aeb.org/Recipes/BasicPreparat...ambledEggs.htm
--
http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello!

stitcher wrote:
>
> biig wrote:
> > There's a recipe on "The Great British Kitchen" website that explains
> > how to cook scrambled eggs in a bowl over boiling water, something like
> > melting chocolate. Makes sense since you get nice moist eggs. I don't
> > like my scr. eggs dry and brown and don't like the clean-up...even in a
> > nonstick pan. I'll try this recipe soon....Sharon
> >
>
> I went to a New Year's Day brunch yesterday and the hostess made
> scrambled
> eggs for 28 people this way -- had a large roasting pan filled with the
> hot water,
> placed another large pan into the water and stirred every few minutes
> until the
> eggs were done. Delicious and easy way to make eggs for a crowd.

That's a great idea. ....Sharon

Bob Terwilliger wrote:
>
> biig wrote:
>
> > There's a recipe on "The Great British Kitchen" website that explains
> > how to cook scrambled eggs in a bowl over boiling water, something like
> > melting chocolate. Makes sense since you get nice moist eggs. I don't
> > like my scr. eggs dry and brown and don't like the clean-up...even in a
> > nonstick pan. I'll try this recipe soon....Sharon
> >
> > http://www.greatbritishkitchen.co.uk/recipe_recipe.htm
>
> The web site isn't trying to take CREDIT for that method, are they? It's
> what Escoffier wrote more than a century ago!
>
> Bob


I don't know Bob....There is quite a collection of recipes
there. ..worth a look IMHO....Sharon

Alex Rast wrote:
>
> 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.

I use a silicone spatula. But it does move the butter off the pan and
therefore, that's why the eggs stick a bit...nothing serious, but a bit.


> 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 egg

Elaine Parrish wrote:
> On Mon, 2 Jan 2006, 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. if the eggs are sticking to the nonstick pan,
> > you may not have enough fat in the pan. cook them gently and use some butter
> > in the pan and you'll have light fluffy eggs and clean up will be much
> > easier too.
> >
>
> I totally agree. What are you guys doing to those eggs??? Just like
> anything else, there is a "done", a "well done" and a cremated.
>
> Cooking too fast is the main reason for "dry" and cremated is the reason
> for brown.
>
> If you let your pan get too hot before you put in the eggs, they will sear
> and brown.
>
> Using a non-stick pan does not eliminate the need for fat in the pan. I
> use butter. I also use cooking spray, sometimes. Warm the pan, allowing
> the butter to melt and drop in the eggs. The more you "mash" them up, the
> dryer they will be because you are breaking the egg in to tiny bits and
> each "bit" is drying out faster. Don't overwork them in the pan.
>
> After scrambling, I clean up my non-stick pan with a paper towel.
>
I do it exactly like that except I'm sure I use more butter and I do
work the egss pretty much with a plasticware fork. The key is low
heat. Eggs in general are not easy, but they're the single most
important food.

> Elaine, too

--Bryan