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Old 09-28-2010, 04:57 PM   #21
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Two eggs and a splash of milk go into a bowl along with a pinch of salt and pepper. Everything is whisked until everything is homogenized. Butter goes into a medium hot cast iron pan followed by the egg. I let it cook without touching it until it just starts to set. I then fold everything to the middle and let cook just a bit longer. When the egg starts to hold together, I chop it into chunks and stir-fry until everything is cooked through. The eggs are very fluffy. My wife likes her scrambled eggs dry. I cook them until they are just starting to take on a golden color. I like mine very moist, but not gushy. I take them out of the pan sooner. If I'm feeling decadent, I throw on some Velveeta and sharp cheddar cheese, cover, and let it all melt over the eggs. Put it on a whole wheat English Muffin. Oh yeh!

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Old 09-28-2010, 05:25 PM   #22
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I fixed some this morning.
Wisked 3 eggs with a splash (1/8 cup) of milk.
Poured into a medium hot buttered skillet.
Let set until the underside was done.
Used a spatula to flip large pieces.
Watched the eggs grow big and fluffy.
Waited until the interior was dry all of the way through (no more steam).
Plated and served with salt and pepper only.
Total time was about 8 minutes.
It tasted great!

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Old 09-28-2010, 05:43 PM   #23
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i often take that latter way of making them; that being, gently & using a spatula!
my Parents' 1977 cookbook says get them plated as soon as they seem slighty firm yet glossy; i abided by that & learned that a scrambled egg, that is a great food!

i use absurd amounts of butter in my pan, too, cast-iron or a copper-coat, from way when ago when people made cookware properly, a cladware pan
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Old 09-28-2010, 06:47 PM   #24
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Kim makes great scrambled eggs! He uses about medium heat, depending on how they are cooking. He doesn't add milk or water, but he does add a dollup or two of sour cream, and does not overcook them.
We get by with a little help from our friends
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Old 09-30-2010, 03:45 PM   #25
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Slowish on a medium heat for me - lightly mix eggs with splash of milk and black pepper, as they're just about done I mix in a dollop of creme fraiche and some chopped chives and serve on a slice of crusty rustic loaf toasted - yum!
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Old 09-30-2010, 05:18 PM   #26
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low & slow - drives me crazy to watch some family members use such high heat - makes the eggs tough
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Old 10-01-2010, 11:29 AM   #27
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This is the way I do it:

Crack eggs in a bowl and mix well.

Add a gerous pinch of salt, I prefer Kosher. Mix again. Let them sit for about a min.

Add a tablespoon or so of water.

Heat a pan over medium low heat, add a small pat of butter, and cook until set.

The water makes the eggs really fluffy and good.

Hope this helps!

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Old 10-07-2010, 09:06 AM   #28
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That's it. I'm having scrambled eggs for lunch tomorrow!
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Old 10-07-2010, 02:04 PM   #29
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A while ago we had a discussion here baut scrambled eggs, and if I remember corectly it was agreed that milk makes eggs harder and water makes eggs fluffier.

Personaly I like to cook my scrambled eggs slowly. I whip them in a bowl, poor into a hot pan, tun the heat down to about medium and cook, peeling the cooked egg of the wals of the pan and folding inside.
You are what you eat.
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Old 10-07-2010, 02:41 PM   #30
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Originally Posted by 4meandthem View Post
Most breakfast buffet eggs are from a powder mix.They still taste good.
How odd. None of the places I've cooked or been to use powdered eggs.

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