Have you subsitituted cream for the water-in-the-eggshell? I've also added oregano, ground red pepper, basil, garlic (DUDE! Where's your GARLIC?!), rosemary, and/or herbs de provence to scrambled eggs.
Please re-read the title of this post!hvwJanuary 23 2009, 12:35:51 UTC
Dude, you're just WAY outta control there. Scrambled eggs are simple. You're making quiche or some such fanciness. ;)
I actually have experimented with my scramblies recipe many times over the years, and keep coming back to the simplest being the best, for my taste. Not dissing anyone else's taste in scrambled eggs. Just saying, mine is minimalist.
The cream thing is good for taste, but it actually defeats the purpose of the water. Water expands much more than fat (cream) when it's hot. This means it will force the egg to expand, and sort of steam it from the inside. The result is a lighter, almost fluffy, very tender scrambled egg. Although I don't care for wet eggs, I also don't care for dry eggs. Dry scramblies always remind me of the egg-crud that's stuck to stuff after you've cooked eggs, and are therefore gross.
Must've been an egg sorta day (well the egg substitutes for me-both egg and egg whites). I made myself an omelet last night for dinner. It contained chopped green onions, granulated garlic, fresh cracked black pepper, red chili powder, and grated parmesan cheese. I have a new love for omelets. I've finally mastered the skill of making them without the aide of a two piece "cheater" omelet pan.
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I actually have experimented with my scramblies recipe many times over the years, and keep coming back to the simplest being the best, for my taste. Not dissing anyone else's taste in scrambled eggs. Just saying, mine is minimalist.
The cream thing is good for taste, but it actually defeats the purpose of the water. Water expands much more than fat (cream) when it's hot. This means it will force the egg to expand, and sort of steam it from the inside. The result is a lighter, almost fluffy, very tender scrambled egg. Although I don't care for wet eggs, I also don't care for dry eggs. Dry scramblies always remind me of the egg-crud that's stuck to stuff after you've cooked eggs, and are therefore gross.
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Technically, minimalist would just be to swallow an egg whole. Raw. But I ain't doing that.
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