[CnD] scrambled eggs are easy as eating pie

Nicole Massey nyyki at gypsyheir.com
Tue Aug 2 02:37:56 GMT 2011

Right, one of the advantages of whipping them into a bowl, especially with a
wire whisk, is that you get air into the eggs which makes them fluffier. I
also cook mushrooms and green chilies in the eggs, not before, and cook
onions, bell pepper, potatoes, and any meat beforehand. Cheese always goes
in last unless I'm making migas, in which case the cheese is in with the
eggs, chips, and pico.

-----Original Message-----
From: cookinginthedark-bounces at acbradio.org
[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Alex Hall
Sent: Monday, August 01, 2011 9:20 PM
To: cookinginthedark at acbradio.org
Subject: Re: [CnD] scrambled eggs are easy as eating pie

I prefer to scramble them in a bowl first. My mother has a trick where
she will scramble them in a bowl, then keep scrambling even as she
pours the beaten eggs into the pan. The idea here is to get as much
air as possible into the eggs before and as they start to cook. Be
careful to not over-work the eggs, though, as they will not be as good
if scrambled too much.

On 8/1/11, Jennifer Chambers <jennilee99 at gmail.com> wrote:
> Jan, I do eggs the same way;--i.e., without breaking them into a bowl
> or adding milk.  Just crack the eggs directly into the pan.  Over the
> weekend, I found Jimmy Dean Sausage Crumbles, which is fully-cooked
> sausage crumbled up in a bag.  You can add some to your pan along with
> bell pepper and onions, and when veggies are the way you like them,
> add the eggs.  I usually add my seasonings to the bell pepper and
> onion so I won't have to stop and do it after adding the eggs.
> On 8/1/11, jan brown <janbrown at samobile.net> wrote:
>> Put some butter in the bottom of a fry pan or cook spray. Put just
>> enough to have a film, not a lake of grease. Break the eggs into
>> something a cup or a dish or even right into the pan. If you are a more
>> refined person than I, you might wish to add a sip of milk to the eggs
>> and salt and pepper in the dish. In my hurried up case, I break the
>> eggs directly into the pan after butter has melted. I salt and pepper.
>> and make sure the yolks are broken. If you were going to have the eggs
>> with green pepper, onion or something, you would have already cooked it
>> in the butter. Take a wooden spoon or other implement of destruction,
>> turn the burner on high and stir gently. The eggs start out the texture
>> of well, uh, eggs. As you stir, be gentle, it is eggs not concrete and
>> how much clean up do you want? You will feel as they cook. They clump
>> together and your job is to keep them from sticking Go all around the
>> pan edges to get each pesky little egg bit. Use fingers to determine
>> doneness. It took longer to read it than to cook your eggs. If you burn
>> your finger, it will get better. If you have  someone around to kiss
>> your owey, so much the better. Just try it. Add cooked bacon,some
>> cheese, or whatever you like with eggs. Just go out there and do it.
>> Mix them with grits for Heaven on a plate. Grits, is four to one water
>> to grits. You use the same spoon to stir around the grits and water.
>> Add salt and pepper and a smig of butter. I think I told you all this a
>> week ago. Happy breakfast cats and kitties.
>> Jan
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Have a great day,
Alex (msg sent from GMail website)
mehgcap at gmail.com; http://www.facebook.com/mehgcap
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