On Thu 16 Mar 2006 10:13:07a, Thus Spake Zarathustra, or was it Ranee
Mueller?

> In article >,
> Mr Libido Incognito > wrote:
>
>> Peter Aitken wrote on 16 Mar 2006 in rec.food.cooking
>>
>> > > How do you make your's?
>> > >
>> >
>> > I tend to like "purist" scrambled eggs. I start with local free range
>> > eggs if possible and beat them with a fork, adding about 1/2 TB heavy
>> > cream and a big pinch of salt. I melt 1/2 TB bitter in a 6" nonstick
>> > pan over low heat (1 notch up from lowest). Add the eggs and stir now
>> > and then until almost done. A grinding of white pepper, a final stir,
>> > and onto the plate. You must take them out just before they are done
>> > because they continue cooking a bit.
>> >
>> > DON'T add water, and DON'T overcook!
>> >
>>
>> So you like a larger curd than I...More stirring equals smaller curd.
>> What is this facination with cream (2 posters so far use it)?
>>
>> I read somewhere that salt makes eggs more brittle, so I never salt eggs
>> till they're at the table. Even though this would only apply to fries
>> eggs.
>
> I'm not sure how adding cream, salt and white pepper makes one a
> purist, but whatever. I like plain scrambled eggs to be beaten until
> they are uniformly pale yellow, and I cook them until they are finished,
> no wet or runny parts for me. I will add some water, salt, pepper if
> I'm making it plain. If I'm making it with cheese, I leave out the salt
> and water. I also make "dirty eggs" and cook the eggs with salsa,
> cheese, sometimes olives, or using other omelet type ingredients and
> just mixing them up with the eggs as they cook.
>
> Regards,
> Ranee

I find adding water makes the eggs, well um, watery. Better to add
absolutely nothing.

--
Wayne Boatwright o¿o
____________________

BIOYA