General fitness, health and nutrition · Public discussion

Scrambled eggs

Mr Libido Incognito · 2005-08-11T15:14:17+00:00

When I make Scrambled eggs, the eggs come out as in one piece similar to what a omlete does. That's the way I like them. The way of making scrambled eggs in a pot and stirring resulting in a pot of small lumps of eggs just doesn't appeal to me even though it taste fine. Now when I mix the eggs I add herbs and some finely shredded cheese when beating the eggs, usually some parrisiene blend by penzeys plus some hot sauce and pepper. I think salt added before the eggs are cooked doesn't do the eggs any good. Read somewhere it make them more brittle. Now when I make a omlete I add the same herbs and hot sauce to the eggs when beating, but add the cheese just before folding and serving. How do you like your scrambled eggs? -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up.

Started by Mr Libido Incognito · 11 August 2005 · Last activity 18 August 2005 · 67 posts · 2,068 views

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Original section: General fitness, health and nutrition
Published: 11 August 2005
Last activity: 18 August 2005
Original author: Mr Libido Incognito
Posts: 67
Discussion status: Public discussion
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Original post
Mr Libido Incognito
Archived post

11 August 2005, 15:14 UTC #1

When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine. Now when I mix
the eggs I add herbs and some finely shredded cheese when beating the
eggs, usually some parrisiene blend by penzeys plus some hot sauce and
pepper. I think salt added before the eggs are cooked doesn't do the eggs
any good. Read somewhere it make them more brittle.
Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.
How do you like your scrambled eggs?
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

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aem
Archived post

11 August 2005, 16:05 UTC #2

Mr Libido Incognito said:
[snip]
How do you like your scrambled eggs?

For scrambled, I like them slightly beaten (so there's still some
differentiation between white and yolk), lots of butter over a low
heat, pushed around into lumps, done when still moist. For an omelet,
I like well whipped, medium high heat, lots of butter, quickly cooked
tilting the pan and raising the egg's edges, then a topping, a flip and
onto the plate, still just moist. -aem

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Stan Horwitz
Archived post

11 August 2005, 16:43 UTC #3

In article <[email hidden]>,
Mr Libido Incognito said:
When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine. Now when I mix
the eggs I add herbs and some finely shredded cheese when beating the
eggs, usually some parrisiene blend by penzeys plus some hot sauce and
pepper. I think salt added before the eggs are cooked doesn't do the eggs
any good. Read somewhere it make them more brittle.
Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.
How do you like your scrambled eggs?
I prefer my scrambled eggs to actually be scrambled. You obviously don't
like scrambled eggs. What you described is fried eggs. I add a little
bit of water to the eggs and a few shakes of Penzey's Sunny Paris Spice
blend, then I mix up the eggs in a bowl before pouring them in a hot
pan. I "scramble" my eggs in the hot frying pan until they just begin to
get firm, then I plate them and eat them.

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Wayne Boatwright
Archived post

11 August 2005, 16:51 UTC #4

On Thu 11 Aug 2005 08:14:17a, Mr Libido Incognito wrote in
rec.food.cooking:
Quoted message said:
When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine. Now when I mix
the eggs I add herbs and some finely shredded cheese when beating the
eggs, usually some parrisiene blend by penzeys plus some hot sauce and
pepper. I think salt added before the eggs are cooked doesn't do the eggs
any good. Read somewhere it make them more brittle.
Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.
How do you like your scrambled eggs?
I like them in one mass, the same as you, Alan. I don't often add much to
them apart from some shredded cheese and, ocasionally, some finely chopped
scallion. Among those who have eaten the eggs I cook, I'm known for very
creamy and richt tasting scrambeld eggs. I think it's because I cook them
rather slowly, and gently loosen and combine the cooked portion with the
raw portion 'til all is not quite done. They continue to cook a bit after
taking off the fire.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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cathyxyz
Archived post

11 August 2005, 16:54 UTC #5

Mr Libido Incognito said:
When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine. Now when I mix
the eggs I add herbs and some finely shredded cheese when beating the
eggs, usually some parrisiene blend by penzeys plus some hot sauce and
pepper. I think salt added before the eggs are cooked doesn't do the eggs
any good. Read somewhere it make them more brittle.
Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.
How do you like your scrambled eggs?
I like my scrambled eggs um, well, scrambled 😉
I also like to put in herbs and freshly ground black pepper - hold the
salt.
We tried this the other day:
Sautéed some fresh sliced mushrooms in EVOO with chopped spring onions
and some minced garlic. Added a splosh of port. When the mushrooms were
almost done, we added the seasoned raw eggs and cooked the whole thing
up until the eggs were cooked but still moist. And for good measure we
added some chopped smoked ham.
Took some pita bread, cut in in half and sliced it sideways to make
"pockets". Filled these pockets with the scrambled egg and mushroom
mixture and served. Must admit it was a bit dry for my liking... was
thinking of adding some cream to the mushrooms next time around.
--
Cheers
Cathy(xyz)

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jmcquown
Archived post

11 August 2005, 17:01 UTC #6

Mr Libido Incognito said:
How do you like your scrambled eggs?
Soft, fluffy and with a little cheese.
Jill

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-L.
Archived post

11 August 2005, 17:12 UTC #7

Mr Libido Incognito said:
When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine. Now when I mix
the eggs I add herbs and some finely shredded cheese when beating the
eggs, usually some parrisiene blend by penzeys plus some hot sauce and
pepper. I think salt added before the eggs are cooked doesn't do the eggs
any good. Read somewhere it make them more brittle.
Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.
How do you like your scrambled eggs?
I make kick-butt scrambled eggs. People request them over and over. I
use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
scramble with a fork at lightening speed. I cook over low, and "turn"
the eggs with a spatula until all liquid is in contact with the pan. I
cover, and let cook through - never brown. Then I flip the whole thing
over, and THEN I top with cheese or meat - whatever is requested. I
never, ever, add the cheese before cooking - that results in eggs that
are runny. <shudder>. My scrambled eggs turn out big, light, puffy and
if I do say so, delicious. And yes, they are usually in one contiguous
egg fluff-ball.
-L.

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Sheldon
Archived post

11 August 2005, 17:12 UTC #8

Mr Libido Incognito said:
When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them.
Then you're making an omelet, not scrambled... a fercocktah omelet but
an omelet nevertheless.
Quoted message said:
The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine.
Small lumps means you're cooking on too high a heat and stirring too
vigorously.
The easiest most fool-pruf method for preparing perfect scrambled eggs
(large creamy curds), especially in large quantities, is in a double
boiler. For small quantities (single serving) a microwave oven
actually makes very good scrambled eggs.
Sheldon

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Dave Smith
Archived post

11 August 2005, 17:19 UTC #9

Mr Libido Incognito said:
When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine. Now when I mix
the eggs I add herbs and some finely shredded cheese when beating the
eggs, usually some parrisiene blend by penzeys plus some hot sauce and
pepper. I think salt added before the eggs are cooked doesn't do the eggs
any good. Read somewhere it make them more brittle.
I like my scrambled eggs wet. I can make them by cracking an egg into a hot
pan and then stirring them around, resulting in bits of white and yolk, or
beat them up a bit and then into the pan, stirring a few times until they are
barely cooked. I do not like them cooked to the point where they are dry and
flavorless, and I really don't like omelets at all.

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Wayne Boatwright
Archived post

11 August 2005, 17:23 UTC #10

On Thu 11 Aug 2005 09:54:54a, cathyxyz wrote in rec.food.cooking:
Quoted message said:
Mr Libido Incognito said:
When I make Scrambled eggs, the eggs come out as in one piece similar
to what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps
of eggs just doesn't appeal to me even though it taste fine. Now when
I mix the eggs I add herbs and some finely shredded cheese when beating
the eggs, usually some parrisiene blend by penzeys plus some hot sauce
and pepper. I think salt added before the eggs are cooked doesn't do
the eggs any good. Read somewhere it make them more brittle.
Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.
How do you like your scrambled eggs?
I like my scrambled eggs um, well, scrambled 😉
I also like to put in herbs and freshly ground black pepper - hold the
salt.
We tried this the other day:
Sautéed some fresh sliced mushrooms in EVOO with chopped spring onions
and some minced garlic. Added a splosh of port. When the mushrooms were
almost done, we added the seasoned raw eggs and cooked the whole thing
up until the eggs were cooked but still moist. And for good measure we
added some chopped smoked ham.
Took some pita bread, cut in in half and sliced it sideways to make
"pockets". Filled these pockets with the scrambled egg and mushroom
mixture and served. Must admit it was a bit dry for my liking... was
thinking of adding some cream to the mushrooms next time around.
Sounds like a really good combination! You might try cooking even a
little less, as scrambled eggs continue cooking and firming a bit after
removing from the fire. Cream, of course, is good with almost anything!
:-)
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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Wayne Boatwright
Archived post

11 August 2005, 17:27 UTC #11

On Thu 11 Aug 2005 10:12:29a, -L. wrote in rec.food.cooking:
Quoted message said:

Mr Libido Incognito said:
When I make Scrambled eggs, the eggs come out as in one piece similar
to what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps
of eggs just doesn't appeal to me even though it taste fine. Now when
I mix the eggs I add herbs and some finely shredded cheese when beating
the eggs, usually some parrisiene blend by penzeys plus some hot sauce
and pepper. I think salt added before the eggs are cooked doesn't do
the eggs any good. Read somewhere it make them more brittle.
Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.
How do you like your scrambled eggs?
I make kick-butt scrambled eggs. People request them over and over. I
use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
scramble with a fork at lightening speed. I cook over low, and "turn"
the eggs with a spatula until all liquid is in contact with the pan. I
cover, and let cook through - never brown. Then I flip the whole thing
over, and THEN I top with cheese or meat - whatever is requested. I
never, ever, add the cheese before cooking - that results in eggs that
are runny. <shudder>. My scrambled eggs turn out big, light, puffy and
if I do say so, delicious. And yes, they are usually in one contiguous
egg fluff-ball.
-L.
I do add the cheese to the eggs in the pan, but only at the last moment or
two before they're done. Seems to eliminate the runniness. I like the
cheese incorporated.
Pet peeve: Restaurants who put all or most of the cheese on top of the
omelette instead of in it. I send them back.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0532-3, 08/10/2005
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Mr Libido Incognito
Archived post

11 August 2005, 17:28 UTC #12

Sheldon wrote on 11 Aug 2005 in rec.food.cooking
Quoted message said:

Mr Libido Incognito said:
When I make Scrambled eggs, the eggs come out as in one piece
similar to what a omlete does. That's the way I like them.
Then you're making an omelet, not scrambled... a fercocktah omelet
but an omelet nevertheless.
Quoted message said:
The way of making
scrambled eggs in a pot and stirring resulting in a pot of small
lumps of eggs just doesn't appeal to me even though it taste fine.
Small lumps means you're cooking on too high a heat and stirring too
vigorously.
The easiest most fool-pruf method for preparing perfect scrambled
eggs (large creamy curds), especially in large quantities, is in a
double boiler. For small quantities (single serving) a microwave
oven actually makes very good scrambled eggs.
Sheldon
small lumps...curds it is all the same to me. Just doesn't appeal to me.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

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cathyxyz
Archived post

11 August 2005, 18:43 UTC #13

Wayne Boatwright said:

Sounds like a really good combination! You might try cooking even a
little less, as scrambled eggs continue cooking and firming a bit after
removing from the fire.
Good advice...
Cream, of course, is good with almost anything!
Quoted message said:
:-)
Yup. A bit like garlic 🙂
--
Cheers
Cathy(xyz)

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Wayne Boatwright
Archived post

11 August 2005, 19:00 UTC #14

On Thu 11 Aug 2005 11:43:58a, cathyxyz wrote in rec.food.cooking:
Quoted message said:
Wayne Boatwright said:

Sounds like a really good combination! You might try cooking even a
little less, as scrambled eggs continue cooking and firming a bit after
removing from the fire.
Good advice...
Cream, of course, is good with almost anything!
Quoted message said:
:-)
Yup. A bit like garlic 🙂
I'm at home on Thursdays, and I'm just about to fix lunch... Lots of
sauteed garlic, sweet butter, and parmesan over pasta!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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Virus Database (VPS): 0532-3, 08/10/2005
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cathyxyz
Archived post

11 August 2005, 19:18 UTC #15

Wayne Boatwright said:
On Thu 11 Aug 2005 11:43:58a, cathyxyz wrote in rec.food.cooking:
Quoted message said:
Wayne Boatwright said:

Sounds like a really good combination! You might try cooking even a
little less, as scrambled eggs continue cooking and firming a bit after
removing from the fire.
Good advice...
Cream, of course, is good with almost anything!
Quoted message said:
:-)
Yup. A bit like garlic 🙂
I'm at home on Thursdays, and I'm just about to fix lunch... Lots of
sauteed garlic, sweet butter, and parmesan over pasta!
--
Wayne Boatwright *¿*
Er, where did you say you lived again? - I need directions. 🙂 Sounds
good. Enjoy!
Cheers
Cathy(xyz)

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Wayne Boatwright
Archived post

11 August 2005, 19:29 UTC #16

On Thu 11 Aug 2005 12:18:13p, cathyxyz wrote in rec.food.cooking:
Quoted message said:

Wayne Boatwright said:
On Thu 11 Aug 2005 11:43:58a, cathyxyz wrote in rec.food.cooking:
Quoted message said:
Wayne Boatwright wrote:
>
> Sounds like a really good combination! You might try cooking even a
> little less, as scrambled eggs continue cooking and firming a bit
> after removing from the fire.
Good advice...
Cream, of course, is good with almost anything!
> :-)
>
Yup. A bit like garlic 🙂
I'm at home on Thursdays, and I'm just about to fix lunch... Lots of
sauteed garlic, sweet butter, and parmesan over pasta!
--
Wayne Boatwright *¿*
Er, where did you say you lived again? - I need directions. 🙂 Sounds
good. Enjoy!
Cheers
Cathy(xyz)
Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome
for lunch.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0532-3, 08/10/2005
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Peter Aitken
Archived post

11 August 2005, 19:30 UTC #17

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine. Now when I mix
the eggs I add herbs and some finely shredded cheese when beating the
eggs, usually some parrisiene blend by penzeys plus some hot sauce and
pepper. I think salt added before the eggs are cooked doesn't do the eggs
any good. Read somewhere it make them more brittle.
Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.
How do you like your scrambled eggs?
Really fresh eggs from free-range chickens. Mix with some heavy cream (1TB /
2 eggs) and salt. Cook in 1TB butter in a nonstick pan very slowly, stirring
ocassionally, until just set and still moist and creamy. Add pepper at the
table.
--
Peter Aitken

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cathyxyz
Archived post

11 August 2005, 19:33 UTC #18

Wayne Boatwright said:
On Thu 11 Aug 2005 12:18:13p, cathyxyz wrote in rec.food.cooking:
Quoted message said:
Quoted message said:
Er, where did you say you lived again? - I need directions. 🙂 Sounds
good. Enjoy!
Cheers
Cathy(xyz)
Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome
for lunch.
I wish you could read my bumper-sticker... it says "My other car is a
Concorde"
(I wish....) LOL. But thanks for the invite anyway... 😉
Totally OT: Have you moved to your new house yet?
Cheers
Cathy(xyz)

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Wayne Boatwright
Archived post

11 August 2005, 19:54 UTC #19

On Thu 11 Aug 2005 12:33:20p, cathyxyz wrote in rec.food.cooking:
Quoted message said:

Wayne Boatwright said:
On Thu 11 Aug 2005 12:18:13p, cathyxyz wrote in rec.food.cooking:
Quoted message said:
Quoted message said:
Er, where did you say you lived again? - I need directions. 🙂 Sounds
good. Enjoy!
Cheers
Cathy(xyz)
Cathy, it's a mere ~20,000 miles to Phoenix! But you'd be very welcome
for lunch.
I wish you could read my bumper-sticker... it says "My other car is a
Concorde"
(I wish....) LOL. But thanks for the invite anyway... 😉
Totally OT: Have you moved to your new house yet?
Cheers
Cathy(xyz)
We've had some delays over getting the permit to demolish the old house
currently on the property. They will begin the tear-down within the next
week or so. The builder should start our new house in mid-September, and
we now hope to be in before Christmas. I don't think construction is ever
on schedule. :-)
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0532-3, 08/10/2005
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Email address hidden
Archived post

11 August 2005, 19:55 UTC #20

-L. said:

I make kick-butt scrambled eggs. People request them over and over. I
use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
scramble with a fork at lightening speed. I cook over low, and "turn"

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
This must be the secret to light and fluffy scrambled eggs.
-bwg

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