Technique for Scrambled Eggs

Omelet said:

In article <[email hidden]>,

Blinky the Shark said:

jmcquown wrote:

Quoted message said:

Quoted message said:

Quoted message 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. Bacon, spinach and brie is a
good filler for an omelet 😄

The combination may be verboten for purists, but: nice big shrimp,
coarsely chopped onion and more finely chopped jalapeños. Mmmmmm.

I like shrimp omelets, but Shrimp Quesadilla is even better. ;-d

Re verboten, I thought the japapeños with the shrimp might be a problem.

It's not for me. 🙂

The quesadillas sound good, too.

--
Blinky RLU 297263
Killing all posts from Google Groups
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In article <[email hidden]>,

Blinky the Shark said:

Omelet said:

In article <[email hidden]>,

Blinky the Shark said:

jmcquown wrote:

Quoted message said:

Quoted message 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. Bacon, spinach and brie is a
> good filler for an omelet 😄

The combination may be verboten for purists, but: nice big shrimp,
coarsely chopped onion and more finely chopped jalapeños. Mmmmmm.

I like shrimp omelets, but Shrimp Quesadilla is even better. ;-d

Re verboten, I thought the japapeños with the shrimp might be a problem.

It's not for me. 🙂

The quesadillas sound good, too.

I'd not mix peppers with shrimp at all, but there are those that like to
treat them with cayenne. To each their own!

I like to keep it simple with shrimp so I can taste the shrimp!

Butter, cheese, eggs, garlic, lemon, black pepper, that's about it.
Maybe tomato.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

In article <[email hidden]>,

Blinky the Shark said:

Omelet said:

In article <[email hidden]>,
Blinky the Shark <[email hidden]> wrote:

> jmcquown wrote:

Quoted message 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. Bacon, spinach and brie is a
> > good filler for an omelet 😄
>
> The combination may be verboten for purists, but: nice big shrimp,
> coarsely chopped onion and more finely chopped jalapeños. Mmmmmm.

I like shrimp omelets, but Shrimp Quesadilla is even better. ;-d

Re verboten, I thought the japapeños with the shrimp might be a problem.

It's not for me. 🙂

The quesadillas sound good, too.

I'd not mix peppers with shrimp at all, but there are those that like to
treat them with cayenne. To each their own!

When I was eating that, I was thought about spicy cajun stuff with shrimp.

Quoted message said:

I like to keep it simple with shrimp so I can taste the shrimp!

Oh, there was only a little hint of the peppers; I went light on them.
🙂

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

On Sun, 29 Jul 2007 17:15:43 -0700, "[email hidden]"
<[email hidden]> magnanimously proffered:

Quoted message said:

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.

The first and last time I ate in a Denny's was in god-forsaken
Needles, California. I was driving back home to California from
Indiana, where I was attending college in the early-60's. I ordered a
huge breakfast - omlette, with hash browns, bacon, pancakes, coffee.
Lousy service aside, everything was terrible. The omlette was
overcooked, the hash browns and bacon were undercooked & greasy, the
pancakes were dry & tasteless and the coffee was weak and watery. Even
a Norm's restaurant could do a far better breakfast.

Since it was the only place around that was open and I had no idea
where I'd next run into another coffee shop, I ate, paid and left.
Maybe 45 years is a long time to hold a grudge, but I've never been
back to a Denny's since.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

One time on Usenet said:

Quoted message said:

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

--
Jani in WA

They only turn grayish around the edges of the yolk if you overcook
them. It isn't the boiling, it's the cooking time.

Sorry Nancy, but I don't agree. I used to try boiling them shorter
and shorter amounts of time, and would often get green (yes, green)
yolks or they'd still be gooey in the center. I got used to the
green until Nancy Young told me to get them boiling hot and take
them off the heat. Now I get perfect, yellow hard-cooked yolks
every time, thanks to the lovely Ms. Young... :-)

--
Jani in WA

One time on Usenet said:

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 🙂

I love breakfast for dinner. Last week I was telling one of my
bosses that DH was planning to make us waffles and eggs for dinner.
He seemed very surprised -- he said he's never had breakfast that
late. But he didn't grow up in the U.S. either; maybe it's not as
popular in Mexico..?

--
Jani in WA

On Tue, 31 Jul 2007 11:17:36 +1200, bob <[email hidden]>

Quoted message said:

On Sun, 29 Jul 2007 17:15:43 -0700, "[email hidden]"
<[email hidden]> magnanimously proffered:

Quoted message said:

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.

The first and last time I ate in a Denny's was in god-forsaken
Needles, California. I was driving back home to California from
Indiana, where I was attending college in the early-60's. I ordered a
huge breakfast - omlette, with hash browns, bacon, pancakes, coffee.
Lousy service aside, everything was terrible. The omlette was
overcooked, the hash browns and bacon were undercooked & greasy, the
pancakes were dry & tasteless and the coffee was weak and watery. Even
a Norm's restaurant could do a far better breakfast.

Since it was the only place around that was open and I had no idea
where I'd next run into another coffee shop, I ate, paid and left.
Maybe 45 years is a long time to hold a grudge, but I've never been
back to a Denny's since.

Well, your first mistake was stopping in Needles. On any of our
driving trips we always planned the day so that Needles didn't come up
at any meal time... ever.

There are three Denny's within easy driving distance of our house. Two
of them are pretty bad, but the third is owned by a family and the
family does the cooking. *They* have good food. The problem with
most chains is the cooks change too often. Either they are too good
and go on to better restaurants or they are bad and get fired.

There is also an Italian restaurant near us that is family owned and
operated. The food is consistently outstanding.

Keep sampling restaurants till you find one you like.

Ron

On Tue, 31 Jul 2007 03:01:09 GMT, Ron <[email hidden]> magnanimously
proffered:

Quoted message said:

Keep sampling restaurants till you find one you like.

Sampling restaurants is a hobby. If I did it any more than I already
do it would be a career.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Christine Dabney said:

jmcquown said:

Christine Dabney said:

And according to Jacques Pepin, it is also not browned.

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

But I'm not French 🙂

Jill

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.

-sw

Some more tips:
http://www.mrbreakfast.com/article.asp?articleid=17

Little Malice said:

One time on Usenet said:

Quoted message said:

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

--
Jani in WA

They only turn grayish around the edges of the yolk if you overcook
them. It isn't the boiling, it's the cooking time.

Sorry Nancy, but I don't agree. I used to try boiling them shorter
and shorter amounts of time, and would often get green (yes, green)
yolks or they'd still be gooey in the center. I got used to the
green until Nancy Young told me to get them boiling hot and take
them off the heat. Now I get perfect, yellow hard-cooked yolks
every time, thanks to the lovely Ms. Young... :-)

Try this...I got one and my eggs always come out perfect.
http://www.amazon.com/Norpro-Egg-Rite-Timer/dp/B00004UE75/ref=pd_bbs_sr_1/002-1907179-2368043?ie=UTF8&s=home-garden&qid=1185904346&sr=1-1

On Tue, 31 Jul 2007 02:07:39 GMT, [email hidden] (Little

Malice) said:

One time on Usenet said:

Chatty Cathy said:

Steve Wertz wrote:
> 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 🙂

I love breakfast for dinner. Last week I was telling one of my
bosses that DH was planning to make us waffles and eggs for dinner.
He seemed very surprised -- he said he's never had breakfast that
late. But he didn't grow up in the U.S. either; maybe it's not as
popular in Mexico..?

i think maybe in mexico dinner for breakfast is more common, burritos
for example.

your pal,
blake

Scott 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.

-sw

Some more tips:
http://www.mrbreakfast.com/article.asp?articleid=17

thanks for the u.r.l. i think my problem is i haven't been
incorporating enough air into the eggs.

your pal,
blake

Scott said:

Some more tips:
http://www.mrbreakfast.com/article.asp?articleid=17

The author says that adding salt before cooking is bad, but then
in his "Perfect Scrambled Eggs" recipe he includes salt.

-sw