Uncle Bob
Chef Extraordinaire
Do you scramble your eggs prior to cooking or scramble them in the pan...Why??
Gretchen said:Well beaten before the pan in order for all the white and yolk to be smooth and incorporated. A tablespoon of water if making an omelette to be even more sure it is all incorporated. A pan, just the right temp, with a bit of grease--butter or bacon grease. Swirl to begin to set and very lightly fold and fold again--scrambled light/wet/soft.
Gretchen said:Well beaten before the pan in order for all the white and yolk to be smooth and incorporated. A tablespoon of water if making an omelette to be even more sure it is all incorporated. A pan, just the right temp, with a bit of grease--butter or bacon grease. Swirl to begin to set and very lightly fold and fold again--scrambled light/wet/soft.
Ayrton said:Couldn't have said it better myself -- every detail flawless! I hereby officially add you to the list of people who I'd allow to make me eggs. That makes two now -- you, and my mum .
BreezyCooking said: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.
I had an old wife tell me I should have a cast iron pan dedicated only to cooking eggs.VeraBlue said:If I want scrambled eggs, I scramble them in a bowl before sliding it into a hot, buttered cast iron pan...