-
I never made a decent scrambled egg. Hubby made the best. He was hard to beat with eggs, bacon, sausage, red eye gravy, fried taters. Oh my goodness I miss his cooking...
-
-
03-27-2004 05:10 PM
# ADS
Circuit advertisement
-
I was watching Good Morning America and they had a cook on there making eggs.He said to add water then wisk.He said water makes them fluffier.Med heat and melt butter first.
-
-
For some reason, restaurant eggs always taste better then homemade(IMO). I use a little milk(tsp per egg), and cream cheese in mine. I cook them halfway, then I take them off the heat,cover, and let sit for a couple of minutes, then I uncover, fluff, add salt and pepper, and they are pretty great.
-
-
I was watching Good Morning America and they had a cook on there making eggs.He said to add water then wisk.He said water makes them fluffier.Med heat and melt butter first.
That is how I make mine .. and I beat the living yolk out of the egg ... lol ... they are yellow all the way through, without the white streaks, and they are fluffier! I worked in many restaurants, usually they beat the eggs on the milkshake machine 
.. and cook them in buttered flavored oil I don't do scrambled for breakfast at a restaurant~~LOL !!!
Live the life you love~~love the life you live
-
-
Add Sour Cream 
-
-
Registered User
The best way to cook them is to add butter to the pan, and whip your eggs in a bowl with a little milk as mentioned above, but how you cook it is very important so you dont end up with tough chunks of eggs. Get your skillet to a medium tempurature, make sure the bottom is coated with butter, pour in your whisked eggs. When the bottom starts to cook, draw your spatula through the middle scraping a stripe of eggs up and the liquid eggs from the sides should fill in the space you made, turn the skillet a quarter turn and do this again when that area is cooked, this way the eggs arent getting all chopped up in the pan as soon as an area is cooked just draw the spatula across the bottom and take them out a few seconds before they look done, they keep cooking on the plate. They will be soft and delicious.
-
-
Life is Magickal!
I agree, I too use milk....in a pinch (if you are out of milk) a little dollop of mayo (not miracle whip) and not too much. But milk works better. I agree with adding salt afterwards too.
-
-
My sister adds milk, butter, and cheese and they're yummy. I HATE eggs, but I'll eat her scrambled eggs...and cheese omelets. I've tried making them before and they get all brown and fall apart into tiny pieces.
<3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3
Treat everyone with politeness, even those who
are rude to you - not because they are nice, but
because you are. ~ ?
<3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3
-
-
I use about 1/8th a cup of heavy whipping cream. Don't add salt to raw eggs, it toughens them. That is what I read. I like to stir them in the pan, so not to get an "omlet". I want fluffy chunks of eggs. MMM....I eat alot of them, I'm on Atkins.
-
-
Disabled Female USAF Vet
A little bit of really cold water whisked into the eggs before putting them in the pan on the heat. For some reason the colder the water the fluffier they seem to get.
I have put an ice cube in a small amount of water and waiting a little bit and then used the water and was amazed at how nice they were.
A fight to the death between zombies has a few inherent problems.
-
-
1 tablespoon of water per egg. Also the cooking method described above about using the spatula scrapping from the middle.
-
Reply With Quote
Taegus 