Scrambled eggs

biig said:

There's a recipe on "The Great British Kitchen" website that explains
how to cook scrambled eggs in a bowl over boiling water, something like
melting chocolate. Makes sense since you get nice moist eggs. I don't
like my scr. eggs dry and brown and don't like the clean-up...even in a
nonstick pan. I'll try this recipe soon....Sharon

http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

The web site isn't trying to take CREDIT for that method, are they? It's
what Escoffier wrote more than a century ago!

Bob

"biig" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There's a recipe on "The Great British Kitchen" website
that explains
how to cook scrambled eggs in a bowl over boiling water,
something like
melting chocolate. Makes sense since you get nice moist
eggs. I don't
like my scr. eggs dry and brown and don't like the
clean-up...even in a
nonstick pan. I'll try this recipe soon....Sharon

http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

Called Rumbled Eggs.

http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=rumbledeggs

MoM

On Mon 02 Jan 2006 07:13:58p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

Quoted message said:

In article <[email hidden]>,

Bronwyn said:

Yes, I think this is the best way to cook them. Works every time.

Bron

What is?

Apparently, scrambled eggs cook in the MW. That's what she was responding
to.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

biig said:

There's a recipe on "The Great British Kitchen" website that explains
how to cook scrambled eggs in a bowl over boiling water, something like
melting chocolate. Makes sense since you get nice moist eggs. I don't
like my scr. eggs dry and brown and don't like the clean-up...even in a
nonstick pan. I'll try this recipe soon....Sharon

http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

I cook my scrambleds in a non-stick and they come out moist, fluffy and
not browned. You simply must cook them on low, covered, and keep an
eye on them.
-L.

In article said:

There's a recipe on "The Great British Kitchen" website that explains
how to cook scrambled eggs in a bowl over boiling water, something like
melting chocolate. Makes sense since you get nice moist eggs. I don't
like my scr. eggs dry and brown and don't like the clean-up...even in a
nonstick pan. I'll try this recipe soon....Sharon

http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

I don't like my eggs dry and brown either, but I don't have a problem.
I turn the heat under the frypan on low and melt the butter. Once it is
melted I add the scrambled eggs. I stir constantly with a spatula,
letting the liquid come in contact with the bottom of the pan. When it
is set, I scoop out the eggs onto the serving plate, or directly onto
the eating plates. With a non-stick pan, it all comes out, and there is
nothing to clean except the film of butter.

--
Dan Abel
[email hidden]
Petaluma, California, USA

at Mon, 02 Jan 2006 18:52:32 GMT in <[email hidden]>,
[email hidden] (biig) wrote :

Quoted message said:

AC said:

biig said:

I don't like my scr. eggs dry and brown and don't like the
clean-up...even

in a

Quoted message said:

nonstick pan.

if your eggs are dry and brown when you get done cooking them then
you're likely using too much heat...

I don't have a problem making scrambled eggs the way I like them...I
was mostly referring to some I've had at restaurants.

IME the issues with restaurant scrambled eggs have to do with them commonly
cooking them over a griddle. This isn't IMHO a good idea. The griddle is
too hot and furthermore has open sides. In addition they're "stirring" with
a metal spatula, not with a spoon. The overall result is what I call
"chopped omelette".

My way to do scrambled eggs is in a pot with high sides (which traps
moisture) over medium-low heat and stirring with a spoon. You want to stir
relatively frequently although not like a madman. So slower pace than for
instance for custard.

I've also found that a regular (not non-stick) pot also works slightly
better because butter or other fat tends to pool in a non-stick pot and
inhibit good even cooking across the bottom. Furthermore it's difficult to
get a good scraping action with a spoon without risking the finish on the
pot no matter what, so non-stick is usually out for this application.
Nonstick is better for omelettes - which again to some degree means that
even in the home a lot of people are basically recreating chopped omelette
when they try to make scrambled eggs.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)

-L said:

I cook my scrambleds in a non-stick and they come out moist, fluffy and
not browned. You simply must cook them on low, covered, and keep an
eye on them.

I cook my scrambled eggs in a nonstick and they come out moist, fluffy, and
not browned. You simply must cook them on high heat, uncovered, with
frequent passes of a wide spatula, and take them off the heat about ten
seconds before you think you should.

Cook's Illustrated agrees with me.

Bob

In article <[email hidden]>,

-L. said:

You simply must cook them on low, covered, and keep an
eye on them.

Quoted message said:

-L.

Gotta use a pan with a glass lid, huh? "-)
--
http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello!

In article <[email hidden]>, biig <[email hidden]> wrote:
(snipped my suggestion to nuke in a bowl)

Quoted message said:

Now, I never would have thought of doing that....lol...I'll try that.
It sounds easier than the double boiler method....

Here's what the American Egg Board says about it:
http://aeb.org/Recipes/BasicPreparation/ScrambledEggs.htm
--
http://www.jamlady.eboard.com, updated 1-1-2006, Sam I Am! and Hello!

stitcher said:

biig said:

There's a recipe on "The Great British Kitchen" website that explains
how to cook scrambled eggs in a bowl over boiling water, something like
melting chocolate. Makes sense since you get nice moist eggs. I don't
like my scr. eggs dry and brown and don't like the clean-up...even in a
nonstick pan. I'll try this recipe soon....Sharon

I went to a New Year's Day brunch yesterday and the hostess made
scrambled
eggs for 28 people this way -- had a large roasting pan filled with the
hot water,
placed another large pan into the water and stirred every few minutes
until the
eggs were done. Delicious and easy way to make eggs for a crowd.

That's a great idea. ....Sharon

Bob Terwilliger said:

biig said:

There's a recipe on "The Great British Kitchen" website that explains
how to cook scrambled eggs in a bowl over boiling water, something like
melting chocolate. Makes sense since you get nice moist eggs. I don't
like my scr. eggs dry and brown and don't like the clean-up...even in a
nonstick pan. I'll try this recipe soon....Sharon

http://www.greatbritishkitchen.co.uk/recipe_recipe.htm

The web site isn't trying to take CREDIT for that method, are they? It's
what Escoffier wrote more than a century ago!

Bob

I don't know Bob....There is quite a collection of recipes
there. ..worth a look IMHO....Sharon

Alex Rast said:

at Mon, 02 Jan 2006 18:52:32 GMT in <[email hidden]>,
[email hidden] (biig) wrote :

Quoted message said:

AC said:

biig wrote:

>I don't like my scr. eggs dry and brown and don't like the
>clean-up...even
in a
> nonstick pan.

if your eggs are dry and brown when you get done cooking them then
you're likely using too much heat...

I don't have a problem making scrambled eggs the way I like them...I
was mostly referring to some I've had at restaurants.

IME the issues with restaurant scrambled eggs have to do with them commonly
cooking them over a griddle. This isn't IMHO a good idea. The griddle is
too hot and furthermore has open sides. In addition they're "stirring" with
a metal spatula, not with a spoon. The overall result is what I call
"chopped omelette".

My way to do scrambled eggs is in a pot with high sides (which traps
moisture) over medium-low heat and stirring with a spoon. You want to stir
relatively frequently although not like a madman. So slower pace than for
instance for custard.

I've also found that a regular (not non-stick) pot also works slightly
better because butter or other fat tends to pool in a non-stick pot and
inhibit good even cooking across the bottom. Furthermore it's difficult to
get a good scraping action with a spoon without risking the finish on the
pot no matter what, so non-stick is usually out for this application.

I use a silicone spatula. But it does move the butter off the pan and
therefore, that's why the eggs stick a bit...nothing serious, but a bit.

Quoted message said:

Nonstick is better for omelettes - which again to some degree means that
even in the home a lot of people are basically recreating chopped omelette
when they try to make scrambled egg

Elaine Parrish said:

AC said:

biig said:

I don't like my scr. eggs dry and brown and don't like the clean-up...even

in a

Quoted message said:

nonstick pan.

if your eggs are dry and brown when you get done cooking them then you're
likely using too much heat. if the eggs are sticking to the nonstick pan,
you may not have enough fat in the pan. cook them gently and use some butter
in the pan and you'll have light fluffy eggs and clean up will be much
easier too.

I totally agree. What are you guys doing to those eggs??? Just like
anything else, there is a "done", a "well done" and a cremated.

Cooking too fast is the main reason for "dry" and cremated is the reason
for brown.

If you let your pan get too hot before you put in the eggs, they will sear
and brown.

Using a non-stick pan does not eliminate the need for fat in the pan. I
use butter. I also use cooking spray, sometimes. Warm the pan, allowing
the butter to melt and drop in the eggs. The more you "mash" them up, the
dryer they will be because you are breaking the egg in to tiny bits and
each "bit" is drying out faster. Don't overwork them in the pan.

After scrambling, I clean up my non-stick pan with a paper towel.

I do it exactly like that except I'm sure I use more butter and I do
work the egss pretty much with a plasticware fork. The key is low
heat. Eggs in general are not easy, but they're the single most
important food.

Quoted message said:

Elaine, too

--Bryan