Technique for Scrambled Eggs

Steve Wertz said:

The secret to good scrambled eggs:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them.

This makes for perfectly textured eggs rather than those ugly
sponge pieces you end up by cooking over medium or high heat.

Same goes for omelets - low heat.

Hmmm. Isn't it a bit late for breakfast in your neck of the woods?

--
Cheers
Chatty Cathy

Steve Wertz said:

The secret to good scrambled eggs:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them.

This makes for perfectly textured eggs rather than those ugly
sponge pieces you end up by cooking over medium or high heat.

Same goes for omelets - low heat.

Every egg style should be cooked with low-med heat, even in shell
cooked in water should never be boiled.

One time on Usenet said:

Steve Wertz said:

The secret to good scrambled eggs:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them.

This makes for perfectly textured eggs rather than those ugly
sponge pieces you end up by cooking over medium or high heat.

Same goes for omelets - low heat.

Every egg style should be cooked with low-med heat, even in shell
cooked in water should never be boiled.

Yup -- if you boil them, they can turn green...

--
Jani in WA

Sheldon said:

Every egg style should be cooked with low-med heat, even in shell
cooked in water should never be boiled.

And in your case, you scramble yours at 98.6F. No pan necessary.

-sw

Chatty Cathy said:

Hmmm. Isn't it a bit late for breakfast in your neck of the woods?

Breakfast -- it's not just for breakfast any more. 🙂

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Chatty Cathy said:

Steve Wertz said:

The secret to good scrambled eggs:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them.

This makes for perfectly textured eggs rather than those ugly
sponge pieces you end up by cooking over medium or high heat.

Same goes for omelets - low heat.

Hmmm. Isn't it a bit late for breakfast in your neck of the woods?

Breakfast for dinner is very popular 🙂

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Steve Wertz said:

The secret to good scrambled eggs:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them.

This makes for perfectly textured eggs rather than those ugly
sponge pieces you end up by cooking over medium or high heat.

Same goes for omelets - low heat.

Hmmm. Isn't it a bit late for breakfast in your neck of the woods?

Actually I whip some eggs, salt and pepper together with a tiny bit of
water. Then I get a non-stick pan hot enough to melt and brown some
unsalted butter.

Once the butter stops foaming and browns a bit I pour in the egg
mixture. If I'm making scramled I'll fold it over as others have said.
If it's an omelet it cooks until the eggs just set in the middle then
any filling is added and it's tri-folded out onto a plate.

On Jul 29, 2:52 pm, Steve Wertz <[email hidden]> wrote:
[snip]

Quoted message said:

Same goes for omelets - low heat.

Right on for scrambled eggs, but omelets are altogether different and
call for a different technique. Unlike the big soft curds you want to
pile up for scrambled, your omelet should be smooth and not lumpy.
So, you use a medium or higher setting to heat the pan well, then add
butter, watch it crackle and foam. The moment the foam begins to
subside is the instant to pour in the beaten eggs, which you stir
pretty much constantly with the flat bottom side of a fork for the 1
to 2 minutes it takes to cook. Then roll or fold. Whole thing should
take at most 2 minutes, whereas good scrambled eggs take at least
10. -aem

Chatty Cathy said:

Steve Wertz said:

The secret to good scrambled eggs:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them.

This makes for perfectly textured eggs rather than those ugly
sponge pieces you end up by cooking over medium or high heat.

Same goes for omelets - low heat.

Hmmm. Isn't it a bit late for breakfast in your neck of the woods?

I guess you don't have any Denny's where you live.
I almost always have lunch for breakfast. This morning was very
spicy sichuan tofu (again). The perfect eye-opener since I don't
drink coffee.

http://i18.tinypic.com/53jjsyh.jpg

-sw

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

Quoted message said:

The secret to good scrambled eggs:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them.

This makes for perfectly textured eggs rather than those ugly
sponge pieces you end up by cooking over medium or high heat.

Same goes for omelets - low heat.

Eyyuuu. Curdish eggs. Bleah.

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

Quoted message said:

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Steve Wertz said:

The secret to good scrambled eggs:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them.

This makes for perfectly textured eggs rather than those ugly
sponge pieces you end up by cooking over medium or high heat.

Same goes for omelets - low heat.

Hmmm. Isn't it a bit late for breakfast in your neck of the woods?

Actually I whip some eggs, salt and pepper together with a tiny bit of
water. Then I get a non-stick pan hot enough to melt and brown some
unsalted butter.

Once the butter stops foaming and browns a bit I pour in the egg
mixture. If I'm making scramled I'll fold it over as others have said.
If it's an omelet it cooks until the eggs just set in the middle then
any filling is added and it's tri-folded out onto a plate.

Perfect.

"Chatty Cathy" wrote...

Quoted message said:

Steve Wertz said:

The secret to good scrambled eggs:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them. This makes for perfectly textured eggs rather
than those ugly
sponge pieces you end up by cooking over medium or high heat.

Same goes for omelets - low heat.

Hmmm. Isn't it a bit late for breakfast in your neck of the woods?

Huh? It's *never* too late for breakfast.

BOB

Steve Wertz said:

Chatty Cathy said:

Steve Wertz said:

The secret to good scrambled eggs:

Quoted message said:

Quoted message said:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them.

Quoted message said:

Quoted message said:

This makes for perfectly textured eggs rather than those ugly
sponge pieces you end up by cooking over medium or high heat.

Quoted message said:

Quoted message said:

Same goes for omelets - low heat.

Quoted message said:

Hmmm. Isn't it a bit late for breakfast in your neck of the woods?

I guess you don't have any Denny's where you live.
I almost always have lunch for breakfast. This morning was very
spicy sichuan tofu (again). The perfect eye-opener since I don't
drink coffee.

http://i18.tinypic.com/53jjsyh.jpg

-sw

Denny's ???!!!

I've been to 2 different Denny's in 2 different states.
I didn't even follow my own of "3 strikes" rule.

Never again, no way, no how.

aem said:

On Jul 29, 2:52 pm, Steve Wertz <[email hidden]> wrote:
[snip]

Quoted message said:

Same goes for omelets - low heat.

Right on for scrambled eggs, but omelets are altogether different and
call for a different technique. Unlike the big soft curds you want to
pile up for scrambled, your omelet should be smooth and not lumpy.
So, you use a medium or higher setting to heat the pan well, then add
butter, watch it crackle and foam. The moment the foam begins to
subside is the instant to pour in the beaten eggs, which you stir
pretty much constantly with the flat bottom side of a fork for the 1
to 2 minutes it takes to cook. Then roll or fold. Whole thing should
take at most 2 minutes, whereas good scrambled eggs take at least
10. -aem

Yep, a good omelet requires higher heat than scrambled eggs. I cannot abide
dried out hard scrambled eggs. I want mine soft and fluffy. But an omelet
should only be moist in the middle and almost gently browned on the outside
of the filling. Bacon, spinach and brie is a good filler for an omelet 😄

Jill

jmcquown said:

Yep, a good omelet requires higher heat than scrambled eggs. I cannot abide
dried out hard scrambled eggs. I want mine soft and fluffy. But an omelet
should only be moist in the middle and almost gently browned on the outside
of the filling.

I totally agree, but a classic French omelet (which I basically
can't stand) is much softer than you describe.

Steve

On Mon, 30 Jul 2007 00:58:12 +0000 (UTC), [email hidden]

(Steve Pope) said:

jmcquown said:

Yep, a good omelet requires higher heat than scrambled eggs. I cannot abide
dried out hard scrambled eggs. I want mine soft and fluffy. But an omelet
should only be moist in the middle and almost gently browned on the outside
of the filling.

I totally agree, but a classic French omelet (which I basically
can't stand) is much softer than you describe.

Steve

And according to Jacques Pepin, it is also not browned. He says that
browning it is Grand Mere style, which I guess translates to
grandmother style? I guess in classic French cooking, the omelet has
to show no browning whatsoever.

I think this discussion of it, was on one of his PBS programs on
techniques.

Christine

Christine Dabney said:

On Mon, 30 Jul 2007 00:58:12 +0000 (UTC), [email hidden]

(Steve Pope) said:

jmcquown said:

Yep, a good omelet requires higher heat than scrambled eggs. I
cannot abide dried out hard scrambled eggs. I want mine soft and
fluffy. But an omelet should only be moist in the middle and
almost gently browned on the outside of the filling.

I totally agree, but a classic French omelet (which I basically
can't stand) is much softer than you describe.

Steve

And according to Jacques Pepin, it is also not browned. He says that
browning it is Grand Mere style, which I guess translates to
grandmother style? I guess in classic French cooking, the omelet has
to show no browning whatsoever.

I think this discussion of it, was on one of his PBS programs on
techniques.

Christine

I don't think I exactly said "browned"... I said gently browned but moist in
the center. Not like, blackened LOL

Jill

jmcquown said:

Christine Dabney wrote:

Quoted message said:

Quoted message said:

And according to Jacques Pepin, it is also not browned. He says that
browning it is Grand Mere style, which I guess translates to
grandmother style? I guess in classic French cooking, the omelet has
to show no browning whatsoever.

Quoted message said:

I don't think I exactly said "browned"... I said gently browned but moist in
the center. Not like, blackened LOL

Jill

In classic French cooking, it is not even gently browned. But for
ordinary cooking and for your own taste, whatever you want to do with
an omelet is okay. 😉

Christine

On Sun, 29 Jul 2007 16:52:17 -0500, Steve Wertz
<[email hidden]> magnanimously proffered:

Quoted message said:

The secret to good scrambled eggs:

Have patience, Grasshopper. Use a slightly buttered pan on _low_
heat. Fold eggs gently and often from the outside towards the
middle - don't chop them.

I like eggs many ways (I've just finished off a soft-boiled egg I'd
cooked in boiling water for 3 minutes 45 seconds so the yolk and part
of the white are still runny). But the method you've described is how
I prefer to cook my own scrambled eggs.

You're certainly right about the patience bit ... you can't leave them
for a second or stop folding them, otherwise parts of them get
overcooked. Makes it a bit difficult to get the toast perfect though.

Quoted message said:

This makes for perfectly textured eggs rather than those ugly
sponge pieces you end up by cooking over medium or high heat.

In the good old days, one could order scrambled eggs "wet" or "lightly
cooked" in a restaurant or cafe. Now they're mass produced in huge
sponge-like "wodges" (a word our kids used) that are close to
indigestible. It's also difficult to find places that are able to
serve poached eggs that don't have solid yolks.

Was it Gordon Ramsay who said that one of his tests for evaluating
whether or not a "chef" was if the "chef" could cook a decent omlette?
I'd put scrambled and poached eggs in the equation too.

--

una cerveza mas por favor ...

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