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How to make scrambled eggs

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Ordep

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I have a question for #4... is a mini-chopper acceptable for the whisk-mix?

I normally use this method when I'm bread coating meat since it'll get the eggs to 100% homogeneous and and completely liquid but I've never used it for scrambled.

Post #31   3/1/14 6:16:08PM   

Svartorm

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I've never used one for that honestly. Seems like it would be more work to clean it than it would be just to rock a whisk for a bit.

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Post #32   3/1/14 6:47:44PM   

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Chopper is different than a whisk. It doesn't incorporate air and volume to fluff like a whisk. Yea it scrambles eggs but not the same way

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Post #33   3/1/14 7:04:44PM   

grappler0000

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Posted by Svartorm

Like that Ramsey recipe isn't really scrambled eggs to me, but some kind of pan soufflé dish. If you gave that to someone for breakfast that wanted scrambled eggs, they might like it, but it wouldn't be exactly what they wanted.



It may be a little different than someone would expect, but definitely in a good way. Nobody has ever eaten my scrambled eggs and thought it was something else or even a spin-off, just that there's better texture and flavor than they're accustomed to. I'm not sure I agree that adding milk = scrambled eggs, while adding creme = something else though. You could really skip that step if you were so inclined and still end up with great scrambled eggs, just not quite as good. Other than that, there's really nothing nontraditional about them...just preference in scrambling technique and order of ingredients, which actually makes for the largest difference. If traditional texture is truly what someone wants though, that's easily achievable. You just need to keep em on heat for a longer period of time. I'd, however, advise against that.

Last edited 3/2/14 1:55AM server time by grappler0000
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Post #34   3/1/14 10:42:58PM   

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Posted by Svartorm


Posted by jjeans

You lost me at use a pan.

Crack eggs into bowl
Whisk/Break Yolks
Add milk
Whisk
Add salt and pepper
Light whilst
Stick in microwave for 1 minute
Whisk
Stick in microwave for 1 minute
Whisk
Stick in microwave for 30 seconds then whisk, repeat till desired runnyness/dryness



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Post #35   3/2/14 7:32:08AM   

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this thread is revolutionizing my life

ill admit.. before this, most of my scrambled eggs were more like chopped omelets as svartom would say

Last edited 3/2/14 8:56AM server time by jakewalters
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Post #36   3/2/14 8:56:10AM   

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Give them a whirl man! A carton of eggs is cheap and you'll see the difference, no matter what recipe you follow.

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Post #37   3/2/14 12:14:52PM   

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I might have to give these different techniques a try.

I usually put EVOO in a pan, and let it heat up on medium. I crack all my eggs in the pan, and mix them while they are heating up. I love me some hot sauce on eggs. Even better when eaten with toast and peanut butter. I used to use milk with my eggs, but don't anymore. No reason I guess.

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Post #38   3/2/14 12:40:51PM   

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Colonial wood spoon for me, lol.

Post #39   3/2/14 3:19:21PM   

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Posted by jjeans

You lost me at use a pan.

Crack eggs into bowl
Whisk/Break Yolks
Add milk
Whisk
Add salt and pepper
Light whilst
Stick in microwave for 1 minute
Whisk
Stick in microwave for 1 minute
Whisk
Stick in microwave for 30 seconds then whisk, repeat till desired runnyness/dryness




Is this how people normally scramble eggs in England? Or do you just not have a stove?

Post #40   3/2/14 3:23:16PM   

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Posted by jjeans

You lost me at use a pan.

Crack eggs into bowl
Whiskey /Break Yolks
Add milk
Whiskey
Add salt and pepper
Light whilst
Stick in microwave for 1 minute
Whiskey
Stick in microwave for 1 minute
Whiskey
Stick in microwave for 30 seconds then Whiskey , repeat till desired runnyness/dryness



My gawd the amount of whiskey this guy uses. No wonder his eggs are so good

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Post #41   3/2/14 5:18:41PM   

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Posted by SpiderSilva


Posted by jjeans

You lost me at use a pan.

Crack eggs into bowl
Whiskey /Break Yolks
Add milk
Whiskey
Add salt and pepper
Light whilst
Stick in microwave for 1 minute
Whiskey
Stick in microwave for 1 minute
Whiskey
Stick in microwave for 30 seconds then Whiskey , repeat till desired runnyness/dryness



My gawd the amount of whiskey this guy uses. No wonder his eggs are so good



Post edit of the year

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Post #42   3/2/14 8:38:12PM   

Theoutlaw08

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Adding a touch of water instead of milk actually gives them more body.
Also, whisking right before adding to the pan keeps them fluffy. If you whisk and then let sit, they will be flat.

Post #43   3/3/14 2:01:28PM   
 
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