Scrambling Eggs With Water, Not Fat
09-07-2021, 07:44 AM
#11
Power Poster
Join Date: Nov 2009
Location: Mableton, GA
Posts: 11,335
My technique is still in a Beta stage, but so far, it's worked every time. Clean up is a snap too! I may try it with "fried and basted" eggs next time.
The one thing that I have done is baste my fried eggs by putting a few drops of water into a tight fitting lid, then covering the eggs in the pan for a minute, or so. I learned that in my early days as a breakfast cook.
The one thing that I have done is baste my fried eggs by putting a few drops of water into a tight fitting lid, then covering the eggs in the pan for a minute, or so. I learned that in my early days as a breakfast cook.
09-07-2021, 09:48 PM
#12
Super Member
Join Date: Oct 2012
Location: Twin Cities, MN
Posts: 2,526
I make a "fried egg" - a little real butter in skillet, just a dab, melted, then crack in egg. In a few seconds put in about a tsp to tbsp of water and put lid on. I wait til the yolk turns white - it is still a little runny - and then slide it onto a plate. I love eggs this way.
09-08-2021, 09:31 AM
#14
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Join Date: Jan 2011
Location: Southern USA
Posts: 16,426
There are so many ways to cook mixed eggs. Creamy, fluffy, curdles, flat, or poached. I prefer the creamy style. It takes longer to cook though. In a cooking class I took we got to sample each different way. I prefer the creamy scrambled.
09-09-2021, 02:41 PM
#15
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Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
My MIL was never my favorite person, but one day she made me laugh so hard. She was complaining about how someone that she was visiting had made her scrambled eggs. Apparently, the eggs turned out to be like, "little, tiny, pieces of turds." She went on and on about it. Right then, I knew that I'd better learn to make great scrambled eggs and two, to never ever serve my MIL my home-cooked breakfasts.
