Forget Everything You (thought you) Knew About Scrambled Eggs and Omelettes

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Originally Posted by Annapurna

I prefer to use clarified butter on a cast iron skillet, but that's just me. :)

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Don't say you prefer that until you've tried these methods, hence the title of the thread. Give it a shot, and see. While you still may prefer the cast iron method, you'll realize that this is something totally different.

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Originally Posted by salami

Don't say you prefer that until you've tried these methods, hence the title of the thread. Give it a shot, and see. While you still may prefer the cast iron method, you'll realize that this is something totally different.

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It's pretty much the same method, but clarified butter handles high heat a little better. I refuse to use non-stick cookware. To get that nutty flavor from the browned butter you can fold in a bit of melted butter into your egg mixture as well.

Watched the video this morning and made the scrambled eggs exactly as shown (using a half tablespoon of ghee. They were great! Loved the taste and texture.

I tried something similar a while back from an article on latimes.com, and though the finished product was the silkiest and most luxuriously textured eggs I've ever eaten, it took literally 20-30 minutes of constant stirring (I started with fridge-cold eggs=mistake). If anyone's interested to try it's here: linky

I may try the above-linked once again with room-temp eggs, but Alton's gave great results for minimum hassle. My new go-to scramble! Thanks, Salami.

Bacon grease for my eggs.
I'll add my favorites later.

no wonder I let my frittatas cook too long.

I like this with my eggs.
http://1.bp.blogspot.com/-3PSpjYTEQb...asy-cheese.jpg

Funny and Clever Egg Photography

Here's a link to some funny egg photography.

http://www.moolf.com/images/stories/...ography-13.jpg

I didn't watch either of the videos but we learned (apparently) the English way of making scrambled eggs. The idea is they become more creamy and fluffy.

Take a sauce pan and fill the bottom with a spot of milk (fill it up along the very bottom - don't overdo it). Half a pat of butter then pour in the scrambled eggs and cook to your choice.

Difference is adding liquid, sauce pan and no frying.

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Originally Posted by roenick

I didn't watch either of the videos but we learned (apparently) the English way of making scrambled eggs. The idea is they become more creamy and fluffy.

Take a sauce pan and fill the bottom with a spot of milk (fill it up along the very bottom - don't overdo it). Half a pat of butter then pour in the scrambled eggs and cook to your choice.

Difference is adding liquid, sauce pan and no frying.

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at what heat?

I do mine by adding a TB of milk to 3 eggs, for instance, beating them with a touch of salt and pepper. and stirring them over low heat til they stop being runny. then I keep stirring for a minute as the eggs are still hot.

Daddy Eggs.
I've been making these since I was a kid.
Bacon Grease.
Scrambled eggs, add:
ketchup
hot sauce, I use Franks Red Hit now a days.
worcestershire sauce
season salt.
mix and cook, I like my eggs well done!