Oh my god! That looks divine, Kuan! Can you explain your eggs? I have seen scrambled eggs done in a few different ways to get them creamy like those pictured. What is your version? Either way, you gotta give props to a fellow bacon enthusiast!
Those eggs do look good, I like mine soft and creamy, my wife likes hers cooked to death. So it goes.
We've had several discussions about scrambled eggs before, one fairly recently I think. My approach to the soft and creamy is low heat, take some time to cook them, move them around to keep large curds from forming.
Scrambled eggs, and omelettes for that matter, are such basic and simple dishes, but there seems to be endless nuances and details that make so much difference in the finished product. They say there are 100 ways to cook an egg, and I think that just refers to the methods used to scramble them :talk:
I wondered what that smoky smell was in the air this morning!
My scrambled eggs get their creaminess from bits of cream cheese added before cooking over low heat, stirring often. I let them finish cooking with the carry-over heat.
Yep low heat cooking on the scrambled eggs. But really what takes it over the top is that they are finished with some sour cream. Chives would have been better than Italian Parsley but my chives froze.
When I want my eggs that creamy I do them in a bowl over a water bath as opposed to in a skillet over direct heat. I to then finish them with sour cream.
BTW, the bacon looks great. I did you cure it yourself?
I like with small curds and a little on the creamy side.
So, for mine, I add a little heavy cream to the eggs before I scramble them. Then I beat the shitake out of them! I mean, I really beat the crab out of them! I don't necessarily beat them for a long time....just really, really, REALLY hard....get the mixture light, homogenous, and smooth. Then I cook them over lower heat, and pull them off the heat when almost done. The carry over gets them to the fluffy and creamy texture I like without becoming overdone.
I wanted to share this snapshot of our breakfast this morning and found this old thread that looks very tasty.
I simply adore an over easy egg fried in butter with steamed white rice, topped with shoyu (soy sauce) and furikake.
Along side is our beloved Hawaiian Portuguese Sausage, which we drove two hours north to get, so I ration this item closely.
oh man, MichaelGA, when you break that yummy yolk into the rice, oh, that's heaven for me. That slight taste of the Sea from the furikake, the saltiness from the shoyu (which is Japanese version of soy sauce, we prefer Aloha Brand shoyu over any other) and then the sausage, I mean COME ON MAN! Very different from Linguiça, way ONO (delicious). We can get Redondo Brand here in the middle of the desert.
do you mean this thread @teamfat
[thread="79751"]Frying Eggs [/thread]
I could eat eggs at every meal ... there is a new bill before the Arizona Senate allowing chickens in every backyard... hmmm, not too sure my neighbors would be too keen on that though...
do you mean this thread @teamfat
[thread="79751"]Frying Eggs [/thread]
I could eat eggs at every meal ... there is a new bill before the Arizona Senate allowing chickens in every backyard... hmmm, not too sure my neighbors would be too keen on that though...
A few of my friends have their own hens. The taste of the eggs is out of this world when compared to even the best organic eggs from the supermarket. Night and day. Think winter supermarket tomato vs freshly picked sun ripened tomato from your backyard. Sometimes I consider it myself, then I think about the noise, the mess... maybe one day.
Oh yeah that reminds me: recently my wife walks in and asks my kid:
- Do you want an egg?
- Oh yes, I want a green egg!
- Ok so I'll fry up a green egg for you.
The whole time I thought that was a joke so I didn't say anything. Then I walked into the kitchen and saw a box with two white eggs and two green eggs. A friend of my wife who has hens had given her the eggs.
I believe I heard that the color of the shell depends on the type of stones they eat (to make the shells), not so much on the different breed?
ya'know, I'm not positive, but Mrs. DF says that she has what are called Easter Egg chicks and their legs are a very different color... she has this other breed with a huge pompom om her head, very pretty indeed. Polish something...
To stretch the life of sour cream (to the sell by date) NEVER double dip.
For example...you spooned a dollop of sour cream on your potato and decide you want more.
Discard that spoon for a fresh one.
Yeahyeahyeah....I am certain the spoon never touched the potato.
Doesn't matter.
Ditch it.
Has never failed me.
Of course I have never been able to get that darned OCD under control either lol.
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