Comments on: Tips for Better Scrambled Eggs http://collectedquotidian.com/2011/08/07/tips-for-better-scrambled-eggs/ An accumulation of recipes, domestic adventures, and the thinkerings they provoke Mon, 08 Jul 2013 14:44:07 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Rachelle http://collectedquotidian.com/2011/08/07/tips-for-better-scrambled-eggs/comment-page-1/#comment-4039 Rachelle Mon, 15 Aug 2011 15:16:03 +0000 http://collectedquotidian.com/?p=1620#comment-4039 Oh yeah, I've also heard not to use salt because it makes them tough. So I stopped but I haven't noticed any difference. Oh yeah, I’ve also heard not to use salt because it makes them tough. So I stopped but I haven’t noticed any difference.

]]> By: Christine http://collectedquotidian.com/2011/08/07/tips-for-better-scrambled-eggs/comment-page-1/#comment-4008 Christine Mon, 08 Aug 2011 01:13:41 +0000 http://collectedquotidian.com/?p=1620#comment-4008 Don't use any salt until the end--it denatures the whites, lots of bacon or butter (or heck, both), use a rubber spatula to gently squoosh? thru the center over and over until almost done, get them from fabulous heritage chickens. I love eggs! Don’t use any salt until the end–it denatures the whites, lots of bacon or butter (or heck, both), use a rubber spatula to gently squoosh? thru the center over and over until almost done, get them from fabulous heritage chickens.

I love eggs!

]]> By: Rachelle http://collectedquotidian.com/2011/08/07/tips-for-better-scrambled-eggs/comment-page-1/#comment-4006 Rachelle Sun, 07 Aug 2011 19:15:19 +0000 http://collectedquotidian.com/?p=1620#comment-4006 Oh and I manage to do this with just a little dab of fat scooped on the end of a knife, per 2 eggs. Not that I'm fatphobic either but I never have bacon anymore and coconut oil and ghee are expensive. Oh and I manage to do this with just a little dab of fat scooped on the end of a knife, per 2 eggs. Not that I’m fatphobic either but I never have bacon anymore and coconut oil and ghee are expensive.

]]> By: Rachelle http://collectedquotidian.com/2011/08/07/tips-for-better-scrambled-eggs/comment-page-1/#comment-4005 Rachelle Sun, 07 Aug 2011 19:11:07 +0000 http://collectedquotidian.com/?p=1620#comment-4005 My biggest priority when cooking scrambled eggs is not to leave my cast-iron skillet a mess, because I cook breakfast in it pretty much every morning. I have gotten good enough at it that there is only the odd little piece of dried-up egg edge that I can just lift off the The next morning, and I don't have to wash it at all. I don't know how good the eggs are from a culinary perspective because i have never really liked any scrambled eggs, but they're done the way I can eat them--not too wet. The key for me is your #3--the pan must be nice and hot. My breakfast routine takes care of this pretty well because I do home fries in there first. When they're done I push them over to the side and pour in just enough egg that it doesn't run into them (my burner isn't quite level). The pan is hot enough that the eggs touching it cook instantly and don't stick or "wallpaper the pan" as you put it! Then I lift that part up, pour in the rest, etc. I try to wait until Joel has already poured his coffee and is ready to eat and serve them immediately because they cook really fast and there's nothing worse than cold eggs!! My biggest priority when cooking scrambled eggs is not to leave my cast-iron skillet a mess, because I cook breakfast in it pretty much every morning. I have gotten good enough at it that there is only the odd little piece of dried-up egg edge that I can just lift off the The next morning, and I don’t have to wash it at all. I don’t know how good the eggs are from a culinary perspective because i have never really liked any scrambled eggs, but they’re done the way I can eat them–not too wet. The key for me is your #3–the pan must be nice and hot. My breakfast routine takes care of this pretty well because I do home fries in there first. When they’re done I push them over to the side and pour in just enough egg that it doesn’t run into them (my burner isn’t quite level). The pan is hot enough that the eggs touching it cook instantly and don’t stick or “wallpaper the pan” as you put it! Then I lift that part up, pour in the rest, etc. I try to wait until Joel has already poured his coffee and is ready to eat and serve them immediately because they cook really fast and there’s nothing worse than cold eggs!!

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