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Old 12-15-2006, 04:53 PM   #31
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Originally Posted by TomW
I had an old wife tell me I should have a cast iron pan dedicated only to cooking eggs.

Has anyone else heard such a thing?

yes, I have heard this before. But it was about making omelettes. And the pan was meant to be cleaned only by using a piece of bread and some salt.

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Old 12-17-2006, 03:33 PM   #32
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both is what I do...

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Old 12-17-2006, 05:50 PM   #33
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Beat in a bowl after adding everything. :) I learned how to make scrambled eggs that way and have been doing it ever since.
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Old 12-17-2006, 09:51 PM   #34
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I used to bother beating them in a mixing bowl first but then I realized I was still scrambling them with a fork once they hit the hot butter in the pan so why bother? They turn out just as well and there's one less thing to wash up. I add a dash of milk to mine and salt & pepper. Sometimes I toss in some grated cheese but most often not. Penzey's - PENZEYS Spices Home Page - makes a wonderful herb blend, Parisien Bonnes Herbs, which is a most excellent addition to scrambled eggs! In fact I use this salt-free blend in a lot of things. Hey, folks near Memphis, there's a Penzey's at the corner of Poplar & Kirby Parkway.

I also must have my scrambled eggs very moist and fluffy, not "hard cooked". Keep in mind eggs continue to cook well after you've removed them from the heat.


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