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Old 12-04-2006, 06:51 PM   #1
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Scrambled Eggs

Do you scramble your eggs prior to cooking or scramble them in the pan...Why??

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Old 12-04-2006, 06:57 PM   #2
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Both. I poke a clove of garlic with the fork and beat the eggs in the bowl to transfer flavour. Then I scramble further with my spatula as they cook.
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Old 12-04-2006, 06:58 PM   #3
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I love Scrambled Eggs and always make them in the pan.
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Old 12-04-2006, 07:02 PM   #4
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Way cool idea, Alix, about the garlic. Usually I add about a T of milk/cream/water before delivering the mix to the pan.

I beat 'em up before throwing them in the pan too. I prefer the large, creamy curds over anything smaller or drier.
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Old 12-04-2006, 07:04 PM   #5
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I like to lightly scramble my eggs in a bowl and when they are in the pan I use a spatula to move them as they cook.
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Old 12-04-2006, 07:15 PM   #6
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I spray my skillet with some cooking spray, coat the bottom and sides with soft margarine, break my eggs into the pan, and stir them with the margarine mixing in a bit. I season and add any liquid then mix it into them. Once over medium heat, I stir them until they are mostly done. Turn off the heat and put on a lid until the toast comes up. They are moist and fluffy.
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Old 12-04-2006, 08:47 PM   #7
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I beat mine to death in a bowl with a fork, then add them to an obscene amount of melted butter in a nonstick pan. Since I need my eggs cooked more than well-done, they spend a lot of time in that pan - lol!! Once they're set, however, I add grated cheese (cheddar or swiss usually), & enjoy them liberally topped off with whatever hot pepper sauce I have on hand.
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Old 12-05-2006, 07:29 AM   #8
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I was raised on the idea of beating them to death before going to the pan...then cooking them quickly....However several weeks ago a lady told me her method and I just had to try....

Spray the pan...add margarine/butter....over medium heat add the eggs. With a fork beat them really fast as they cook...results: they are so light and fluffy. Very soft yet done. Don't be disappointed the first time you try as it takes practice....You might find it helpful to have a spoon near by to move them in the pan during the last little bit. Oh and cook them softer than you think you want as they will carry over....by the time you get them to the table they will be perfect.
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Old 12-05-2006, 10:19 AM   #9
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Jacques Pepin says to beat the eggs lightly and then add to the pan. Scrambled eggs is one of those things that you stop cooking before they look done as they continue to cook on the way to the plate.
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Old 12-05-2006, 09:00 PM   #10
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If I want scrambled eggs, I scramble them in a bowl before sliding it into a hot, buttered cast iron pan. The result is even coloured light yellow blended eggs. If I want fried eggs, I crack the egg into a bowl and then slide it, whole, into a hot, buttered cast iron pan. From there, I'll crack the yolk and give the whites a couple of tosses, yeilding a result of equal parts white and yellow.
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