Preferences in Scrambling eggs???
 

On Sat, 18 Mar 2006 23:17:07 -0500, Nancy Young wrote:

>
> "sf" > wrote
>
> > On Sat, 18 Mar 2006 21:03:52 -0500, Nancy Young wrote:
>
> >> First time I made black bean soup which involved pureeing it
> >> half at a time in a blender? and saw what a hellaceous mess that
> >> made? I was sold on a stick blender for soups.
> >
> > Nancy, if you had "any patience" you wouldn't have needed a stick
> > blender to thicken your bean soup. :) Trust me on this subject.
>
> Heh, while I agree with you that patience is not something
> I'm known for, it wasn't to thicken the soup, it was to smooth
> it out.
>

LOL... if you give it enough time to thicken naturally, you'll think
it's smooth enough.
--

Practice safe eating. Always use condiments.

Preferences in Scrambling eggs???
 

"sf" > wrote

> On Sat, 18 Mar 2006 23:17:07 -0500, Nancy Young wrote:

>> Heh, while I agree with you that patience is not something
>> I'm known for, it wasn't to thicken the soup, it was to smooth
>> it out.

> LOL... if you give it enough time to thicken naturally, you'll think
> it's smooth enough.

I don't know why you think I want it thickened. I just take
the stick blender and puree it a little the way the recipe calls
for. Done, and lunch is on the table.

nancy

Preferences in Scrambling eggs???
 

On Fri, 17 Mar 2006 19:33:13 GMT, "Peter Aitken"
> wrote:

>"serene" > wrote in message
.. .
>> On Thu, 16 Mar 2006 15:30:17 GMT, Mr Libido Incognito >
>> wrote:
>>
>>>How do you make your's?
>>
>> Heat butter until it stops bubbling. Add eggs that have been beaten
>> with a little milk. Cook on low. Pull the edges into the middle so
>> the liquid comes out to the edges. When it's almost cooked through,
>> break it up a little and move it around so it all gets cooked, but not
>> overcooked.
>>
>> People tell me I make the best scrambled eggs. I think it's because I
>> let the pan get hot enough first, but then cook on low. It's how I
>> learned it from cooking shows when I was young.
>>
>> And NO salt in the eggs unless you like them tough. A little fresh
>> dill or pepper is fine, though.
>>
>> serene
>
>Salt in the eggs has no effect on toughness. That's an old myth, completely
>false. Of course adding the salt later does no harm.

Cooking scrambled eggs in a frypan is an omelette. The traditional
English and French way of cooking scrambled eggs is in a saucepan.
For 2 eggs, heat one tbsp of butter on medium to low and add the
whisked eggs, to which has been added 1 tsp chilled water, salt and
pepper and some finely chopped parsley if you like that. Turn the
saucepan to low and when curds begin to form, slowly turn the mixture
with a wooden spoon or spatula. When there is just a small film of
liquid left, put a lid on the saucepan for 1 minute. Presto - done.


Daisy

Carthage demands an explanation for this insolence!

Preferences in Scrambling eggs???
 

On Sun 19 Mar 2006 06:49:01p, Thus Spake Zarathustra, or was it Daisy?

> On Fri, 17 Mar 2006 19:33:13 GMT, "Peter Aitken"
> > wrote:
>
>>"serene" > wrote in message
. ..
>>> On Thu, 16 Mar 2006 15:30:17 GMT, Mr Libido Incognito >
>>> wrote:
>>>
>>>>How do you make your's?
>>>
>>> Heat butter until it stops bubbling. Add eggs that have been beaten
>>> with a little milk. Cook on low. Pull the edges into the middle so
>>> the liquid comes out to the edges. When it's almost cooked through,
>>> break it up a little and move it around so it all gets cooked, but not
>>> overcooked.
>>>
>>> People tell me I make the best scrambled eggs. I think it's because I
>>> let the pan get hot enough first, but then cook on low. It's how I
>>> learned it from cooking shows when I was young.
>>>
>>> And NO salt in the eggs unless you like them tough. A little fresh
>>> dill or pepper is fine, though.
>>>
>>> serene
>>
>>Salt in the eggs has no effect on toughness. That's an old myth,
>>completely false. Of course adding the salt later does no harm.
>
> Cooking scrambled eggs in a frypan is an omelette. The traditional
> English and French way of cooking scrambled eggs is in a saucepan.
> For 2 eggs, heat one tbsp of butter on medium to low and add the
> whisked eggs, to which has been added 1 tsp chilled water, salt and
> pepper and some finely chopped parsley if you like that. Turn the
> saucepan to low and when curds begin to form, slowly turn the mixture
> with a wooden spoon or spatula. When there is just a small film of
> liquid left, put a lid on the saucepan for 1 minute. Presto - done.
>
>
> Daisy

That may be true in England and France, but I bet most people in the US
scramble eggs in a frypan. Doing so does not make them an omelette. I
make both, and I make both in a so-called "omemlette" pan. In most US
restaurants, no pan is used at all for scrambled eggs, as they are usually
cooked on a grill or griddle.

--
Wayne Boatwright o¿o
____________________

BIOYA

Preferences in Scrambling eggs???
 

On Fri, 17 Mar 2006 19:33:13 GMT, "Peter Aitken"
> wrote:

>"serene" > wrote in message
.. .
>> On Thu, 16 Mar 2006 15:30:17 GMT, Mr Libido Incognito >
>> wrote:
>>
>>>How do you make your's?
>>
>> Heat butter until it stops bubbling. Add eggs that have been beaten
>> with a little milk. Cook on low. Pull the edges into the middle so
>> the liquid comes out to the edges. When it's almost cooked through,
>> break it up a little and move it around so it all gets cooked, but not
>> overcooked.
>>
>> People tell me I make the best scrambled eggs. I think it's because I
>> let the pan get hot enough first, but then cook on low. It's how I
>> learned it from cooking shows when I was young.
>>
>> And NO salt in the eggs unless you like them tough. A little fresh
>> dill or pepper is fine, though.
>>
>> serene
>
>Salt in the eggs has no effect on toughness. That's an old myth, completely
>false. Of course adding the salt later does no harm.

Cooking scrambled eggs in a frypan is an omelette. The traditional
English and French way of cooking scrambled eggs is in a saucepan.
For 2 eggs, heat one tbsp of butter on medium to low and add the
whisked eggs, to which has been added 1 tsp chilled water, salt and
pepper and some finely chopped parsley if you like that. Turn the
saucepan to low and when curds begin to form, slowly turn the mixture
with a wooden spoon or spatula. When there is just a small film of
liquid left, put a lid on the saucepan for 1 minute. Presto - done.


Daisy

Carthage demands an explanation for this insolence!

Preferences in Scrambling eggs???
 

On Wed 22 Mar 2006 01:11:13a, Thus Spake Zarathustra, or was it Daisy?

> On Fri, 17 Mar 2006 19:33:13 GMT, "Peter Aitken"
> > wrote:
>
>>"serene" > wrote in message
. ..
>>> On Thu, 16 Mar 2006 15:30:17 GMT, Mr Libido Incognito >
>>> wrote:
>>>
>>>>How do you make your's?
>>>
>>> Heat butter until it stops bubbling. Add eggs that have been beaten
>>> with a little milk. Cook on low. Pull the edges into the middle so
>>> the liquid comes out to the edges. When it's almost cooked through,
>>> break it up a little and move it around so it all gets cooked, but not
>>> overcooked.
>>>
>>> People tell me I make the best scrambled eggs. I think it's because I
>>> let the pan get hot enough first, but then cook on low. It's how I
>>> learned it from cooking shows when I was young.
>>>
>>> And NO salt in the eggs unless you like them tough. A little fresh
>>> dill or pepper is fine, though.
>>>
>>> serene
>>
>>Salt in the eggs has no effect on toughness. That's an old myth,
>>completely false. Of course adding the salt later does no harm.
>
> Cooking scrambled eggs in a frypan is an omelette. The traditional
> English and French way of cooking scrambled eggs is in a saucepan.
> For 2 eggs, heat one tbsp of butter on medium to low and add the
> whisked eggs, to which has been added 1 tsp chilled water, salt and
> pepper and some finely chopped parsley if you like that. Turn the
> saucepan to low and when curds begin to form, slowly turn the mixture
> with a wooden spoon or spatula. When there is just a small film of
> liquid left, put a lid on the saucepan for 1 minute. Presto - done.

LOLOL! This must be a French law. <G>

Regardless of cooking vessel, the *only* difference between a basic
omelette and scrambled eggs is the cooking method. If I were served an
omelette that looked like scrambled eggs, it would wind up in the cook's
face.

Scrambled eggs can be cooked in an omelette pan, saucepan, skillet, or on a
griddle. Scrambled eggs require absolutely no additions, other than
something to prevent them sticking. Apparently you need to see this
demonstrated for you to understand. No, you probably wouldn't even believe
it then.

--
Wayne Boatwright o¿o
____________________

BIOYA

Preferences in Scrambling eggs???
 

Wayne Boatwright wrote on 22 Mar 2006 in rec.food.cooking

> On Wed 22 Mar 2006 01:11:13a, Thus Spake Zarathustra, or was it Daisy?
>
> > On Fri, 17 Mar 2006 19:33:13 GMT, "Peter Aitken"
> > > wrote:
> >
> >>"serene" > wrote in message
> . ..
> >>> On Thu, 16 Mar 2006 15:30:17 GMT, Mr Libido Incognito
> >>> > wrote:
> >>>
> >>>>How do you make your's?
> >>>
> >>> Heat butter until it stops bubbling. Add eggs that have been
> >>> beaten with a little milk. Cook on low. Pull the edges into the
> >>> middle so the liquid comes out to the edges. When it's almost
> >>> cooked through, break it up a little and move it around so it all
> >>> gets cooked, but not overcooked.
> >>>
> >>> People tell me I make the best scrambled eggs. I think it's
> >>> because I let the pan get hot enough first, but then cook on low.
> >>> It's how I learned it from cooking shows when I was young.
> >>>
> >>> And NO salt in the eggs unless you like them tough. A little
> >>> fresh dill or pepper is fine, though.
> >>>
> >>> serene
> >>
> >>Salt in the eggs has no effect on toughness. That's an old myth,
> >>completely false. Of course adding the salt later does no harm.
> >
> > Cooking scrambled eggs in a frypan is an omelette. The traditional
> > English and French way of cooking scrambled eggs is in a saucepan.
> > For 2 eggs, heat one tbsp of butter on medium to low and add the
> > whisked eggs, to which has been added 1 tsp chilled water, salt and
> > pepper and some finely chopped parsley if you like that. Turn the
> > saucepan to low and when curds begin to form, slowly turn the
> > mixture with a wooden spoon or spatula. When there is just a
> > small film of liquid left, put a lid on the saucepan for 1 minute.
> > Presto - done.
>
> LOLOL! This must be a French law. <G>
>
> Regardless of cooking vessel, the *only* difference between a basic
> omelette and scrambled eggs is the cooking method. If I were served
> an omelette that looked like scrambled eggs, it would wind up in the
> cook's face.
>
> Scrambled eggs can be cooked in an omelette pan, saucepan, skillet, or
> on a griddle. Scrambled eggs require absolutely no additions, other
> than something to prevent them sticking. Apparently you need to see
> this demonstrated for you to understand. No, you probably wouldn't
> even believe it then.
>

Scambled eggs usually consists of a pile of cooked egg curds.
A omlette usually consists of a "pancake like" egg disk, possibly folded
over to hold a filling.

Eiter can have additional ingredients added, such as cheese etc.

They are both different in texture and cooking methods...you don't stir
an omlette while it's cooking, but you do stir scrambled eggs to make the
curds.

--
-Alan

Preferences in Scrambling eggs???
 

On Wed 22 Mar 2006 05:32:14a, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> Wayne Boatwright wrote on 22 Mar 2006 in rec.food.cooking
>
>> On Wed 22 Mar 2006 01:11:13a, Thus Spake Zarathustra, or was it Daisy?
>>
>> > On Fri, 17 Mar 2006 19:33:13 GMT, "Peter Aitken"
>> > > wrote:
>> >
>> >>"serene" > wrote in message
>> . ..
>> >>> On Thu, 16 Mar 2006 15:30:17 GMT, Mr Libido Incognito
>> >>> > wrote:
>> >>>
>> >>>>How do you make your's?
>> >>>
>> >>> Heat butter until it stops bubbling. Add eggs that have been
>> >>> beaten with a little milk. Cook on low. Pull the edges into the
>> >>> middle so the liquid comes out to the edges. When it's almost
>> >>> cooked through, break it up a little and move it around so it all
>> >>> gets cooked, but not overcooked.
>> >>>
>> >>> People tell me I make the best scrambled eggs. I think it's
>> >>> because I let the pan get hot enough first, but then cook on low.
>> >>> It's how I learned it from cooking shows when I was young.
>> >>>
>> >>> And NO salt in the eggs unless you like them tough. A little
>> >>> fresh dill or pepper is fine, though.
>> >>>
>> >>> serene
>> >>
>> >>Salt in the eggs has no effect on toughness. That's an old myth,
>> >>completely false. Of course adding the salt later does no harm.
>> >
>> > Cooking scrambled eggs in a frypan is an omelette. The traditional
>> > English and French way of cooking scrambled eggs is in a saucepan.
>> > For 2 eggs, heat one tbsp of butter on medium to low and add the
>> > whisked eggs, to which has been added 1 tsp chilled water, salt and
>> > pepper and some finely chopped parsley if you like that. Turn the
>> > saucepan to low and when curds begin to form, slowly turn the
>> > mixture with a wooden spoon or spatula. When there is just a
>> > small film of liquid left, put a lid on the saucepan for 1 minute.
>> > Presto - done.
>>
>> LOLOL! This must be a French law. <G>
>>
>> Regardless of cooking vessel, the *only* difference between a basic
>> omelette and scrambled eggs is the cooking method. If I were served
>> an omelette that looked like scrambled eggs, it would wind up in the
>> cook's face.
>>
>> Scrambled eggs can be cooked in an omelette pan, saucepan, skillet, or
>> on a griddle. Scrambled eggs require absolutely no additions, other
>> than something to prevent them sticking. Apparently you need to see
>> this demonstrated for you to understand. No, you probably wouldn't
>> even believe it then.
>>
>
> Scambled eggs usually consists of a pile of cooked egg curds.
> A omlette usually consists of a "pancake like" egg disk, possibly folded
> over to hold a filling.
>
> Eiter can have additional ingredients added, such as cheese etc.
>
> They are both different in texture and cooking methods...you don't stir
> an omlette while it's cooking, but you do stir scrambled eggs to make the
> curds.
>

Eggsactly so!

--
Wayne Boatwright o¿o
____________________

BIOYA

Preferences in Scrambling eggs???
 

Mr Libido Incognito > wrote in
:

> They are both different in texture and cooking methods...you don't
> stir an omlette while it's cooking, but you do stir scrambled eggs to
> make the curds.


But for scrambled eggs you stir the eggs to mix the white and yolk prior
to putting it in the "coooking vessel" and again during during the
cooking process.

For omelettes you only stir to combine the whites and yolks, then drag
the stirred eggs until they set.

Either way they're both scrambled at one stage. You don't NOT stir eggs
to make them scrambled. Same goes for the omlette.

You guys crack me up! ;)

Andy

Preferences in Scrambling eggs???
 

"Andy" <q> wrote in message ...
> Mr Libido Incognito > wrote in
> :
>
> > They are both different in texture and cooking methods...you don't
> > stir an omlette while it's cooking, but you do stir scrambled eggs to
> > make the curds.
>
>
> But for scrambled eggs you stir the eggs to mix the white and yolk prior
> to putting it in the "coooking vessel" and again during during the
> cooking process.
>
> For omelettes you only stir to combine the whites and yolks, then drag
> the stirred eggs until they set.
>
> Either way they're both scrambled at one stage. You don't NOT stir eggs
> to make them scrambled. Same goes for the omlette.
>
> You guys crack me up! ;)
>
> Andy
>
>

I'd love to meet you in person, Andy. You're a good egg. :~)

kili

Preferences in Scrambling eggs???
 

Andy wrote:

> But for scrambled eggs you stir the eggs to mix the white and yolk prior
> to putting it in the "coooking vessel" and again during during the
> cooking process.
>
> For omelettes you only stir to combine the whites and yolks, then drag
> the stirred eggs until they set.
>
> Either way they're both scrambled at one stage. You don't NOT stir eggs
> to make them scrambled. Same goes for the omlette.

A friend of mine used to crack eggs into a frying pan , let them partially
cook and them stir them around. They were good.

> You guys crack me up! ;)

Ouch :-)

Preferences in Scrambling eggs???
 

"kilikini" > wrote in news:kFcUf.67739
:

>
> "Andy" <q> wrote in message ...
>> Mr Libido Incognito > wrote in
>> :
>>
>> > They are both different in texture and cooking methods...you don't
>> > stir an omlette while it's cooking, but you do stir scrambled eggs
to
>> > make the curds.
>>
>>
>> But for scrambled eggs you stir the eggs to mix the white and yolk
prior
>> to putting it in the "coooking vessel" and again during during the
>> cooking process.
>>
>> For omelettes you only stir to combine the whites and yolks, then drag
>> the stirred eggs until they set.
>>
>> Either way they're both scrambled at one stage. You don't NOT stir
eggs
>> to make them scrambled. Same goes for the omlette.
>>
>> You guys crack me up! ;)
>>
>> Andy
>>
>>
>
> I'd love to meet you in person, Andy. You're a good egg. :~)
>
> kili


Aw shucks, kili, Same here!

I'll be in Ocala (fast Orlando and back flight to Philly) for a day trip
in June to repay my respects. Kinda/sorta opposite directions.

Thanks,

Andy
[shuffling feet]

Preferences in Scrambling eggs???
 

Peter Aitken wrote:
> "Henhouse" > wrote in message
> ...
> > Mr Libido Incognito wrote:
> >> I like to make my scrambled eggs in a frypan over med-low heat...
> >
> > <snip>
> >>
> >> How do you make your's?
> >>
> >
> > So they nauseate others, I'm afraid - I like them very, very, runny - with
> > soft curds. I melt butter in a pan over a low heat, add the beaten eggs
> > (with a drop of Kikkoman's soy sauce for flavour) and stir incessantly
> > until they're at the stage I like them - still almost liquid. Never found
> > anyone else who likes them this way!
> >
> > Jo (and before anyone asks, no I don't worry about salmonella!)
>
> You found one now - me! And Julia Child, and Jacques Pepin, etc. etc. This
> is the true best way to make scrambled eggs, soft, moist, and creamy.
>
Soft, moist and creamy is NOT "almost liquid or "very, very runny."
Soft, liquidy eggs make me gag. Sorry. ;-) Each to own and all that.

I've watched Pepin make omelettes both on his show and on Julia's, and
his omelettes were creamy-looking but FIRM when he was finished. There
wasn't any "almost liquid" about them.

I like mine firm - if they are too done, that's o.k. - as long as they
aren't underdone. I've never been able to eat a soft-boiled egg.

N.