NYT yesterday: This Is How You Get the Best Scrambled Eggs
FredRydr (February 20th, 2021)
Thank you, but I'll stick with the Australian Country Women's Association (CWA) scrambled egg recipe. It is simple. Two eggs, two TBS of milk, one oversize TSP of butter, and salt and pepper to taste (I add dried chives). Heat the milk and butter in a pan. Add the unbeaten eggs. Stir (beating) and fold the eggs from the side. Remove from heat while still soft (cooking will continue).
This recipe is similar. LINK: https://www.australianeggs.org.au/re...crambled-eggs/
This looks some thing great scramble on a MARMITE toast. I am on the loving side of the Marmite. I have a regular sandwich with butter and sunny side-up egg plus light coat of marmite.
It is something heavenly for me and for others something disgusting. I know there's two sides of life for marmite.
Glad this is not cooking forum. or the great Scrambled egg cook off! judged blind
Yes! I grew up using milk, then read somewhere that you shouldn’t, and haven’t used milk since. The post above where someone mentions sour cream, though...that sounds interesting....
I tried the Nytimes version it was alright. However, I prefer it with sharp cheddar or as we call it here, extra old
Oh my. My wife returned from a shopping trip this morning and had stopped at the local latinx market. She had a stack of freshly-made flour tortillas that were almost too hot to handle. Scrambled up two eggs, a little cotija cheese and dollop of salsa and roll it up in a pillowy tortilla. Glad I found the thread today!
"When Men differ in Opinion, both Sides ought equally to have the Advantage of being heard by the Publick;
and that when Truth and Error have fair Play, the former is always an overmatch for the latter."
~ Benjamin Franklin
Honestly? A mash-up of a couple techniques... I really don't like eggs to be too soft (and not runny) and I know that is pretty Neanderthal. But for the first time I tried to do it without scrambling prior to pan: some butter in a nice small fry pan, warm it up, put room temp egg in and then just use a spatula. It actually got done awfully quick, so next time I'll try with lower heat and two eggs. I like the fewer utensils/etc to clean. And we're lucky that friends have chickens and we get fresh eggs pretty regularly.
BTW, just tangentially: during the last year, with lockdown and whatnot, we opted for a subscription to Masterclass. I had a really extraordinary experience, watching a big series of lessons from chef Thomas Keller. It wasn't just his encyclopedic survey of tools, ingredients, methods, and more... he was/is one of the most remarkable teachers I've come across in my long life. Spectacularly clear, positive, informative, organized, I mean I was just enchanted and engrossed, and I'm not even the one who is allowed in the kitchen!!! Can't recommend his classes highly enough, and I've found a lot of good times in the MC sessions. Mid-way through Neil Gaiman on Writing now.
Ok, back to eggs!
"When Men differ in Opinion, both Sides ought equally to have the Advantage of being heard by the Publick;
and that when Truth and Error have fair Play, the former is always an overmatch for the latter."
~ Benjamin Franklin
Thanks Jon for the update.
Thomas Keller is something. I got to know him, thanks to Ratatouille
In retrospect, my wife told me that my scrambled eggs were perfect. That's high praise... So I guess the NYtimes recipe is a keeper...
Jon Szanto (February 27th, 2021)
It's fairly common here in San Diego, being just a few miles from the southern border. We get most any of our specialties of this sort from a local market called Pancho Villas, which is where they also have the fresh tortillas.
"When Men differ in Opinion, both Sides ought equally to have the Advantage of being heard by the Publick;
and that when Truth and Error have fair Play, the former is always an overmatch for the latter."
~ Benjamin Franklin
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