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Old 08-24-2006, 05:07 PM   #31
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Also you can make scrambled eggs with no oil or butter in a new non stick pan.
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Old 08-24-2006, 05:08 PM   #32
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man, now I want some custardy scrambled eggs.
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Old 08-24-2006, 05:09 PM   #33
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i want some big puffy ones to put on top of some white toast with butter :D
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Old 08-24-2006, 05:16 PM   #34
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Originally Posted by vagriller
Bang, those look like my pans. I didn't pay near that for them though. I'm sure I didn't pay more than $30-40 at Kohls.
Either did my wife. But those are very good pans. I have never had eggs stick to them. Sometimes I spray them with a little pam just in case.
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Old 08-24-2006, 09:01 PM   #35
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i really prefer to stay away from teflon.
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Old 08-24-2006, 09:45 PM   #36
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I love my scrambled eggs. Good eats - super fast - cheap. I only use a cast iron skillet. (I have some 'non-stick' pans, and dislike them all.)

Low-Medium or a smidgen less. I small-dice some onions and red peppers, then turn on the heat. 1/2 tablespoon butter or olive oil for three eggs. When the skillet is hot, set the onions and peppers cook, Then I whisk up the eggs, with 1 tablespoon water per egg (milk will make them even fluffier), fresh ground pepper, and a pinch of salt per egg.

Add the egg mix and be ready to work fast - don't leave them for a moment. ( Now is the time to splash in some Tabasco if so inclined.) They'll start to set quickly. Draw set egg from the edge to the middle, and swirl liquid to the edges. Continue to draw cooked egg toward the center till there's really not enough liquid to swirl. Turn the eggs (I use one of those Oxo super-flexible metal spatulas.), They'll finish quick - maybe 30 - 45 seconds.

I expect a very minor amount of stick, but if they stick a bit too much it will have been from not enough fat in the pan, or too much heat.

I think that you can definitely have too little heat, but too much and they will be quickly irreparable.
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Old 08-24-2006, 09:49 PM   #37
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eww peppers and onions :P

i put cheese and ham in mine sometimes :)
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Old 08-24-2006, 09:50 PM   #38
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Quote:
Originally Posted by MERTON
i really prefer to stay away from Teflon.
Then I recommend you get a quality tri-ply stainless steel skillet of the appropriate size and use it as directed above. To repeat:

Start with a clean pan

Bring it up to temp. - medium

Add the fat - I use a stick of butter and just rub the end in the hot pan. Enough melts off to cook the eggs.

Add the eggs to the hot pan and stir constantly with a fork for a bit.

Take the eggs out of the pan before they are fully cooked as they will continue to cook after being plated.

Whey do you really prefer to stay away from Teflon? Are you concerned about possible health issues?
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Old 08-25-2006, 09:03 AM   #39
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Whey do you really prefer to stay away from Teflon? Are you concerned about possible health issues?
The trap is set...

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Old 08-25-2006, 09:12 AM   #40
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Are there health concerns associated with Teflon?...I had not heard that.

For the record, I use cheap pans for both eggs and milk, and accept I will have to replace them every few years...lots of butter and a wooden paddle, not a fork. I make really good scrambled egg...I gave them for breakfast to a guy who had 2 Michelin starts and he said mine were among the best he had had.....amazing because I don't like scrambled eggs, lol
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