RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin?

RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (Full Version)

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mnottertail -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 6:37:34 AM)
but what about the shit that sticks? thats what I want to avoid.

purepleasure -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 6:39:05 AM)
try some non-stick spray, it could be the non-stick surface is starting to deteriorate

sirsholly -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 6:39:17 AM)
quote: ORIGINAL: mnottertail but what about the shit that sticks? thats what I want to avoid. Stop cooking shit. Stick to cooking eggs. Ron's into scat

sirsholly -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 6:41:39 AM)
quote: ORIGINAL: purepleasure try some non-stick spray, it could be the non-stick surface is starting to deteriorate yeah. and dont forget, you want the egg to cook on water, so make sure there is enough in the skillet, and it is on a low boil.

purepleasure -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 6:44:10 AM)
lol hols

Toppingfrmbottom -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 6:48:33 AM)
I guess it depends on your definition of a " mountain" I split it between me and Daddy, other wise it would of been a mountain, but after splitting, no I wouldn't call it a " mountain of eggs" more like a small mound lol. quote: ORIGINAL: soul2share One thought may be that the water in the eggs evaporates? [8\|] 8 eggs must still make a mountain of eggs, tho.......

soul2share -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 6:52:33 AM)
I guess. but that still seems like a lot of eggs for two people, guessing also that it's just not eggs being eaten...most folks also add some sort of meat and toast. I hope it's only like once a week that you're eating that many eggs...I know they aren't as bad as one used to think, but they still aren't healthy in a large amount daily.

Toppingfrmbottom -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 6:55:31 AM)
No, but on a cooking show I saw a guy blend the eggs with the blender you put milk shakes into to make milk shakes and the batter was very fluffy and then he dumped it into a huge thing of butter, it was I'd guess the size of a small table tub of butter, and it was then cooked in tons of butter. Which made them even fluffier.. I don't care for all the butter he drowned the eggs in, but the blender bit, it kind of appealed to me, and next time I'll try blending the eggs with the cake batter mixer we have. Normally I just whip them with a fork until the eggs yolks are all broken and blended. I wait till the bottom of the eggs are done, the tops is still kind of liquidy, and then I stir them once the bottom is solid. And yeah, maybe I need to cook the batch in smaller increments. quote: ORIGINAL: Aylee 8 eggs is the right amount when cooking for 4 people. You may need to cook in batches. My 10 inch cast iron skillet cooks 4 scrambled eggs quite well. More than that, I would need to do two or more batches. One other thought, have you used a blender to mix your eggs and milk? Also, are you letting them cook long enough before stiring? They should be cooked almost through before you stir. There are my egg thoughts for the day.

Toppingfrmbottom -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 6:58:58 AM)
Not exactly, no, but the icon sure was funny![:D] quote: ORIGINAL: Aylee Holly, you are not helping.

purepleasure -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 7:00:02 AM)
quote: ORIGINAL: Toppingfrmbottom No, but on a cooking show I saw a guy blend the eggs with the blender you put milk shakes into to make milk shakes and the batter was very fluffy and then he dumped it into a huge thing of butter, it was I'd guess the size of a small table tub of butter, and it was then cooked in tons of butter. Which made them even fluffier.. I don't care for all the butter he drowned the eggs in, but the blender bit, it kind of appealed to me, and next time I'll try blending the eggs with the cake batter mixer we have. Normally I just whip them with a fork until the eggs yolks are all broken and blended. I wait till the bottom of the eggs are done, the tops is still kind of liquidy, and then I stir them once the bottom is solid. It's not the butter that makes them fluffy. The butter keeps it from sticking to the pan. What makes them fluffy is the air that is beaten into the raw egg, and cooking over moderate heat. When you cook scrambled eggs over a too high of heat, essentially, you're boiling the air out before the egg is cooked. Lower the heat, so that that egg cooks and retains more air/fluffiness. Trust me, I know ALOT about being fluffy.

Toppingfrmbottom -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 7:01:45 AM)
Thank you. Yes, I would certainly agree it's hard to advise someone on cooking if you can't be in their kitchen watching them, but you and every one else has done such a wonderful job of trying to help. I will watch the video. quote: ORIGINAL: dreamysubmale Hello TFB, i put cream fraish on my scramble eggs. I would suggest to cook for no more than 2 people at a time but as Aylee mentioned above it's rather hard to explain without being at your house. This video might help though. http://www.youtube.com/watch?v=dU_B3QNu_Ks

dreamysubmale -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 7:07:42 AM)
Use a deep pan that is at least 5-6 inches deep, and wide enough as you don’t want the eggs to stick together. Bring water to a boil, add a few teaspoons of white vinegar (at least 3), this will help egg whites to set, and then turn water down to a simmer (make sure there is enough water to cover the eggs). Brake eggs one by one into individual ramekins or small bowls and gently add each egg separately into the simmering water. Don’t put too many eggs in at once. With a spoon gently push egg whites to the yolks if need to. Cook for 2- 2/12 min. Remove with a slotted spoon into a cloth (tea towel) covered plate to drain excess water. PS: If eggs aren’t fresh, the egg whites tend to be runnier (thinner) and you won’t get that perfect poached egg. Also don’t add salt in your water. Hope this will help you cook an eggsellent poach egg.

Toppingfrmbottom -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 7:08:54 AM)
Pure, I know people tend to over the use the LOL phrase, but man I did LOL In real life , and Daddy had just left for work and I called him to share your suggestion of IHO hehehe. Thank you:) Why would putting a bit of garlic salt IN the eggs as they cook make it runny? quote: ORIGINAL: purepleasure This is my top secret recipe for making kick ass "no fuss/no muss" scrambled eggs. Go to IHOP. Now, for "at home" kick ass scrambled eggs... Break eggs into bowl. Remove shell particles. Add 1 tablespoon water for each egg. Beat with whisk until a light yellow... sort of a lemon color. Heat fry pan over MEDIUM heat. Place 1 tablespoon of butter or margarine in pan and melt. Swirl melted butter over the bottom of pan until well coated. Pour egg mixture into fry pan. As the eggs cook, gently push them towards the side of the pan that doesn't cook as fast. (My favorite burner to cook on is lop-sided) Cook until desired consistency. Place on plates and then top with cheese, and season to taste. If this does not produce some of the best scrambled eggs, see second sentence.

mnottertail -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 7:09:14 AM)
I do all that and there still is at least one stubbornly sticky spot. OK, I will live with it. But I don't have to like it.

Toppingfrmbottom -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 7:12:36 AM)
It's even less than once a week, it's like maybe once every 3 or 4 months, or rarely. I'm not an eggs very much person. And yeah most people do add toast and some kind of meat, but I just wanted eggs alone, much much easier than some kind of meat and I'm not big on toast usually[;)] quote: ORIGINAL: soul2share I guess. but that still seems like a lot of eggs for two people, guessing also that it's just not eggs being eaten...most folks also add some sort of meat and toast. I hope it's only like once a week that you're eating that many eggs...I know they aren't as bad as one used to think, but they still aren't healthy in a large amount daily.

sub4hire -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 7:22:59 AM)
quote: ORIGINAL: mnottertail When I poach eggs, even in a non-stick skillet there is always sommat that sticks to the fucking skillet and is a bitch to scrub off, how do I avoid that shit, because I love me some poached eggs on toast. I cannot believe I read all the way down on a stupid egg question. Come on now scrambled eggs are no brain food to cook. You merely move them around in the skillet until you see no more runny. Simple as that. Although I would not add pounds of cheese. Scrambled eggs to me have some green onions. Tomatoes, some spinach. For the poached eggs. My father used to poach them in milk. His doctor gave him the idea when they once thought he had an ulcer. They taste great. I think the key is to moving the milk around a lot. I never have anything stick to the skillet. I used the smallest non stick one I own. Add the milk, let it get warm but not boil. Add the egg, move around until it is cooked the way I want it to cook. I even turn it over at one point. I don't like it being runny so that's why I flip it.

flcouple2009 -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 7:28:59 AM)
Maybe it's time for a new pan?

Toppingfrmbottom -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 7:55:13 AM)
In my opinion spinach is gross and shouldn't come anywhere near my plate, let alone touch my plate lol. Tomato's ok, as long as they're not stewed* stewed tomato's are gross in my opinion lol. quote: ORIGINAL: sub4hire some spinach.

sub4hire -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 8:02:43 AM)
quote: ORIGINAL: Toppingfrmbottom In my opinion spinach is gross and shouldn't come anywhere near my plate, let alone touch my plate lol. Tomato's ok, as long as they're not stewed* stewed tomato's are gross in my opinion lol. Spinach is quite good for you...I opt for fresh. I don't like the slimy canned stuff. Tomatoes must be fresh as well. Maybe add some bell peppers as well. I use whatever I have around the house but I cannot make scrambled eggs without green onions period. You know when it goes into the can so does a mountain full of salt to preserve it. You should avoid cans at all costs.

Aynne88 -> RE: When making scrambled eggs how come there's never as much product in the end as there was eggsputin? (8/11/2010 8:03:42 AM)
quote: ORIGINAL: mnottertail I do all that and there still is at least one stubbornly sticky spot. OK, I will live with it. But I don't have to like it. Wait I am confused. You use a pan to poach eggs? Besides the pan that has the boiling water in it? Whenever I poach eggs for benedicts or whatever, I take a quart saucepan, about a third filled with water, and add a tsp. of vinegar. Get it to a rolling boil, then a crack the eggs and gently lower it into the boiling water. I do up to 4 in the same pan. Once in the water, I take a slotted spoon and GENTLY kind of coddle the egg til the white sets up, and wait a few minute, lift it out and voila perfectly delicous runny yolk poached eggs! :) I didn't think you needed a pan to poach an egg other than the one with the water. Try this approach Ron, the eggs come out delicous every time. TFTB, I don't agree with adding water to scrambled eggs at all, milk for sure. I do a soft scramble too, don't beat the hell out of the egg it makes it tough. I kind of treat it like a plain omelet, gently cooking it over medium heat, don't hack at the eggs.

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