shortylickens
No Lifer
- Jul 15, 2003
- 82,854
- 17,365
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I dont want them fluffy I want them to taste good. Milk tastes better than water. And a double boiler gives me the texture I like.
A couple basic tips that I have learned:
- do not add water;
- add a little cream instead, not half and half but use full cream;
- do not add green or red pepper, they are mostly water;
- cook with bacon grease or regular butter;
- cook on a low heat and remove from the heat just before done.
Chives (green onions), cheese, or salt can be added at the end. Cheese often contains salt. Therefore do not add cheese and salt, one or the other is best.
Scrambled Eggs...Oh baby how I love your legs.
That looks real good. Definitely making it. Creme fraiche, nice touch. Weekend menu. Scrambled eggs in the morning and Carbonara in the afternoon.
He's gotta justify having a TV show.
As for me: Double boiler.
If I could find a double boiler with a non-stick upper I'd be in heaven.
why? that is a stupid method.ramsey is just making shit up ive never seen scrambled eggs cooked that way.
minus the cocunt oil this is how its done.
http://www.youtube.com/watch?feature=fvwp&v=R4vDqlKMbrk&NR=1
why? that is a stupid method.ramsey is just making shit up ive never seen scrambled eggs cooked that way.
minus the cocunt oil this is how its done.
http://www.youtube.com/watch?feature=fvwp&v=R4vDqlKMbrk&NR=1
They're way too gooey that way. I think Europeans like their eggs more creamy than we do in the US. I like my eggs to be firm with some texture. He made them into almost a custard. I'm familiar with the technique just not my taste.
Always use water, it actually makes them fluffier than cream or milk
Hmm.. I'll have to try/remember that.. :hmm:
But yeah, I make mine the "broken-omelet" way. I hate undercooked eggs.
Fry some bacon.
Fry some onions/peppers/ham
Add eggs
Stir a lot
Overcook
Eat
Hmm.. I'll have to try/remember that.. :hmm:Always use water, it actually makes them fluffier than cream or milk
Huge chunk of butter, and a bunch of creme fraiche. It's a custard, not scrambled eggs.
I turn the pan off before adding the eggs, gently stir, after the eggs have coated the pan, and remove them before they have finished cooking, and are still a little runny. They keep cooking on the plate for a little while, which takes care of them being runny.Haha, that's my almost daily ritual as well when it comes to eggs. This thread has got me wanting to try to do it properly...
I'm gonna try this.
http://youtu.be/PUP7U5vTMM0