Scrambled egg on toast with chives and chilli flakes:
Show me your breakfast
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Most Mercans like there eggs scrambled firm. A little browning is even okay.
I make mine a bit looser. I stir constantly, and plate them a little before they are done to my taste, and they continue to cook on the plate. They are not "runny," just moist and fluffy.
CD
rascal
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Same , I should take a pic but it's a fine line between just cooked and overdone. I get mine to wife's satisfaction. Same with bacon, it needs to be crispy! It's a balancing act getting it right, along with wife's hot chocolate as well.
Russ
Regarding scrambled eggs, here's a 39-second video of Emeril Legasse making some. Noting the texture at the end, as he's plating the eggs, I'd say that's a good example of what scrambled eggs here in the US typically look like, more or less:
View: https://youtu.be/-PdUpGFYcXA
That is not my idea of scrambled eggs. They are much too set. This isn't simply a question of a difference in appearance and texture. Eggs as set as this taste quite different from loose fluffy curds. Set egg is going to taste more like the exterior an omelette (I make omelettes with a slightly soft loose middle).
I also wouldn't usually add cream, only butter. Sometimes neither, just a splash of milk.
When I first started making scrambled eggs, I used a splash of milk, because that's what my mother does.
Then, somewhere along the way, I read that French cooks use full cream, and hey, who knows better than the French, right? So I used cream for a while.
A few years after that, I read that sour cream was a better choice, and there was some science behind it, in that the usual dairy could make eggs tough, but whatever the souring process is that sour cream goes through prevents this, so I started using sour cream.
Finally, I read something else that said, "Scrambled eggs are all about the eggs. No water. No milk. No cream. No sour cream. Just eggs, salt, pepper. That's it."
So now I do that!
epicuric
Legendary Member
And butter. Don't forget the butter. Lots of it.When I first started making scrambled eggs, I used a splash of milk, because that's what my mother does.
Then, somewhere along the way, I read that French cooks use full cream, and hey, who knows better than the French, right? So I used cream for a while.
A few years after that, I read that sour cream was a better choice, and there was some science behind it, in that the usual dairy could make eggs tough, but whatever the souring process is that sour cream goes through prevents this, so I started using sour cream.
Finally, I read something else that said, "Scrambled eggs are all about the eggs. No water. No milk. No cream. No sour cream. Just eggs, salt, pepper. That's it."
So now I do that!
Finally, I read something else that said, "Scrambled eggs are all about the eggs. No water. No milk. No cream. No sour cream. Just eggs, salt, pepper. That's it."
So now I do that!
I just use eggs, scrambled in butter. That's all.
CD
Absolutely. That goes in the pan. I was laughing a bit to myself because I made omelettes this morning, and I can tolerate a lot of butter, but my wife, not so much.
When I slid hers out onto the plate, a lovely golden pool of melted butter and olive oil came out with it, which I thought was quite nice, really, but I knew she'd complain.
That's my omelette; tomato, onion, cheese, and chives.
MrsTasty had mushrooms, cheese, and oregano.
That's my omelette; tomato, onion, cheese, and chives.
MrsTasty had mushrooms, cheese, and oregano.
I'm liking the innards!
Thank you. Considering all the different ways to make omelettes (rolled, tri-fold), my favorite way is above, the half-moon one-fold. Fast, no fuss.I'm liking the innards!
Windigo
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Not a great picture, it was still dark outside. My Indonesian dna once in a while demand Asian food for breakfast so I had fried noodles and pisang goreng ( fried plantain).
Salsa with cheese nachos.
That's quite an unusual breakfast!
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