What's the deal with eggs?
11-06-2023
, 01:59 PM
Quote:
While I'm here, the above is an elite scrambled egg for sure. Was my go to for a while but I never had creme fraiche on hand and would sub in half and half.
So I've been doing my scrambles this way which I think have the same great texture and creaminess.
I call them Sunny Side Up Scrambled Eggs. Preki is welcome to chime in if I have mislabeled them.
Start with a non-stick pan and heat it just enough to start melting a healthy pat of butter.
Off heat add 3 eggs and a dollop of half and half. (You can use milk or nothing, and they still turn out great.)
With a small wooden spoon or spatula begin by scrambling the egg whites only, stirring constantly to keep up the creamy texture. On and off heat as you don't want the whites to set up to quickly. I add my salt at this stage.
Just as the whites become set, you can see that the yolks are still unbroken. Sunny Side Up if you will. At this point, break the yolks and mix in with the whites. I do this off heat as the residual heat from the pan and the whites will begin to cook the yolks. Stir in the pan for only 10 to 15 seconds as you don't want the yolks to become firm. Obviously cook longer if you prefer a more firm texture.
Then plate, serve on toast or whatever you please. Pepper to taste. And please don't bastardise them by covering them in a Pepto-Bismol colored barf sauce.
I usually serve on a plate with a side of avocado toast and fresh sliced tomatoes. Sorry. No pics. Just made these for the thread.
So I've been doing my scrambles this way which I think have the same great texture and creaminess.
I call them Sunny Side Up Scrambled Eggs. Preki is welcome to chime in if I have mislabeled them.
Start with a non-stick pan and heat it just enough to start melting a healthy pat of butter.
Off heat add 3 eggs and a dollop of half and half. (You can use milk or nothing, and they still turn out great.)
With a small wooden spoon or spatula begin by scrambling the egg whites only, stirring constantly to keep up the creamy texture. On and off heat as you don't want the whites to set up to quickly. I add my salt at this stage.
Just as the whites become set, you can see that the yolks are still unbroken. Sunny Side Up if you will. At this point, break the yolks and mix in with the whites. I do this off heat as the residual heat from the pan and the whites will begin to cook the yolks. Stir in the pan for only 10 to 15 seconds as you don't want the yolks to become firm. Obviously cook longer if you prefer a more firm texture.
Then plate, serve on toast or whatever you please. Pepper to taste. And please don't bastardise them by covering them in a Pepto-Bismol colored barf sauce.
I usually serve on a plate with a side of avocado toast and fresh sliced tomatoes. Sorry. No pics. Just made these for the thread.
When you're ready for breakfast, throw a piece of bread in the toaster. Start the eggs and have a couple of pieces of bacon in the microwave. Eggs take about 3 minutes. Zap the bacon for a minute or so. Spread avocado on the toast. Slice a ripe tomato if that's your thing.
From, I'm hungry for breakfast, to noshing takes about 10 minutes tops.
11-12-2023
, 04:28 PM
11-13-2023
, 02:39 AM
11-13-2023
, 01:16 PM
I was just thinking about these the other day. Our Thanksgiving get together is coming up and last year's is the last time I made them as best I can remember. Such an elite breakfast or brunch or anytime snack. Definitely needs a regular spot in the rotation. Highly recommend as well.
