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How Do You Make Scrambled Eggs? - Page 2

post #31 of 42
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You know Miss KK, Ramsey can cook and has a wonderful imagination but it's the attitude that gets me. They ask on the program for the guests opinion of what they are served, not knowing what each course will bring, and he went on this rant. Just the other day my husband asked me why I don't watch my "food shows" anymore, I can't say that I watch very many of them any longer, just because of that one episode. But I do go on...
What were we talking about? HA! tongue.gif

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #32 of 42

Same as there are a 12 eggs in a dozen, each one can be scrambled a different way. If it comes out  good, then there is no wrong way. !

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #33 of 42

Putting a cream on scramble eggs? maybe we can say it is nice, but you just imagine it is full of cholesterol, why not just add an onion to kill the bacteria plus to lessen the cholesterol.
 

post #34 of 42

onion will NOT kill bacteria.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #35 of 42

It will take some getting used to putting the butter and eggs in the pan first then scrambling them.

I tried it this morning

They were good, different texture...more like curds to me. Interesting.

post #36 of 42

 

Quote:
Originally Posted by nathadale View Post

Putting a cream on scramble eggs? maybe we can say it is nice, but you just imagine it is full of cholesterol, why not just add an onion to kill the bacteria plus to lessen the cholesterol.
 

 

What bacteria?  How does onion lessen cholesterol?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #37 of 42

OK. This is a stretch, but ... the more non-cholesterol items you add, increasing the general mass and volume of the dish, also increases the number of servings. Therein ... you reduce the amount of cholesterol per serving. Maybe? ... Possibly?

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #38 of 42

 

Quote:
Originally Posted by Koukouvagia View Post

 How does onion lessen cholesterol?

 

If you use a Vidallia or a Maui onion it will just sweet talk the cholesterol right out of the pan........Honest. biggrin.gif

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #39 of 42
Quote:
Originally Posted by DuckFat View Post

 

 

If you use a Vidallia or a Maui onion it will just sweet talk the cholesterol right out of the pan........Honest. biggrin.gif

 

Dave

 

So if I smother my big fat juicy ribeye steak with caramelized onions it almost becomes fat-free!  Nice.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #40 of 42
Quote:
Originally Posted by IceMan View Post

OK. This is a stretch, but ... the more non-cholesterol items you add, increasing the general mass and volume of the dish, also increases the number of servings. Therein ... you reduce the amount of cholesterol per serving. Maybe? ... Possibly?

You sir should be an ambassador or something of the like....!

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #41 of 42

This whole discussion has got me tempted to take a day and dedicate a large portion of it to just scrambling eggs, and doing each egg differently.  lol.gif

Won't be doing the Microwave, because my household doesn't own one. XD

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #42 of 42

I honestly can't stand most scrambled eggs. Not to sound cocky but everyone I know who cooks overcooks them and dries them out or leaves them in a plate of water (also due to overcooking).

 

My method?

 

  • Mix three eggs w/ salt and a couple tablespoons of whole milk.
  • Brown a bit of butter in the NONSTICK pan on low heat while this is happening.
  • Mix with rubber spatula until curds start forming, scrape them off the bottom/sides as you go.
  • Boost heat to high, FOLD eggs gently over each other instead of actually scrambling.
  • Plate while still a bit underdone. They'll finish cooking with residual heat.

 

Then cover in pepper and hot sauce, of course.

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