LOL yaknow the 'deep fried' variant is how my dad used to make his overeasy eggs. Cooked the tops by tossing the hot puddle of bacon grease over the tops till they turned color. The holandaise method for scrambling whole eggs is a bit new to me though. I think i'll stick to my usual method of melting a couple pats of butter in my cast iron pan then dumping the blended eggs in and scrambling by scraping the bottom periodically. Awesome fluffyness (Mix in some water or milk when blending them initially). And don't forget the damned salt and pepper.
...my pro-tip for most folks when making scrambled eggs properly... get the pan hot, damn hot, and throw on some butter after spraying it with nonstick oil. The pro-part is...spray your spatula too then scrape the pan, expose more egg to the hot surface.. and pull it off/dish it up just before admitting defeat (it should still look wet).
I can't stand scrambled eggs cooked with butter. I normally have them just as eggs, maybe with some milk, and definitely with salt. Cooked in a non-stick pan with no oil/butter is my preference, and removed well before they look done.
Ral, those eggs sound like something you would cook for friend who has a cholesterol deficiency.
I have major issues with any foods to which milk/butter's been added: it always tastes nauseously rancid. Wonder if you could cook eggs that way but substituting extra-virgin olive-oil for the dairy-products?
I don't think there are many furs out there with a deficcient calorie intake :P
I've never tried it with a double boiler (except when making Hollandaise) I suppose I could cook them with my immersion circulator to 65 or so
The deep fried scrambled eggs reminds me of a army cook I once knew who just tipped trays of eggs (shells and all) into the deep fryer, then passed the resulting goo through a chinos.
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...my pro-tip for most folks when making scrambled eggs properly... get the pan hot, damn hot, and throw on some butter after spraying it with nonstick oil. The pro-part is...spray your spatula too then scrape the pan, expose more egg to the hot surface.. and pull it off/dish it up just before admitting defeat (it should still look wet).
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Ral, those eggs sound like something you would cook for friend who has a cholesterol deficiency.
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You could try substituting olive oil, but really it's the cream that makes the dish. I think you'd just wind up with oily eggs.
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I've never tried it with a double boiler (except when making Hollandaise)
I suppose I could cook them with my immersion circulator to 65 or so
The deep fried scrambled eggs reminds me of a army cook I once knew who just tipped trays of eggs (shells and all) into the deep fryer, then passed the resulting goo through a chinos.
The charts here give a good idea of cooking temperatures for eggs http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/
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