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(Huffington Post)   Nine mistakes you're making with scrambled eggs, including adding milk. But it seems orange juice is still okay to add to the mix   (huffingtonpost.com) divider line 167
    More: PSA, HuffPost Taste, milk, Julia Child  
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14629 clicks; posted to Main » on 05 Apr 2014 at 2:35 PM (25 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



167 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest
 
2014-04-05 12:53:14 PM
Wife turned me on to Ramsay's way of cooking eggs; no salt during cooking, stir almost constantly, low and slow.  My scrambled eggs kick all kinds of ass now.
 
2014-04-05 02:38:59 PM
Didn't Huff Post used to be a political blog? When did it turn into Buzzfeed?
 
2014-04-05 02:39:34 PM
10. Do not have reliance on HuffPo for anything that is not the leftist political commentary.
 
2014-04-05 02:39:40 PM
Milk?  No.  Heavy cream?  Yes.
 
2014-04-05 02:40:12 PM
make them how you like them.
 
2014-04-05 02:40:35 PM
Milk is only added to help keep the result from being too dry. It's a short order cook trick to save time.
 
2014-04-05 02:40:55 PM

LeroyBourne: Milk?  No.  Heavy cream?  Yes.


Yogurt and sour cream work too
 
2014-04-05 02:41:26 PM
Simple rule for the best scrambled eggs: crack the eggs directly in the pan and whisk with a fork the entire cooking time. Season and enjoy.
 
2014-04-05 02:41:56 PM

Kevin Lomax: Didn't Huff Post used to be a political blog? When did it turn into Buzzfeed?


When they realized that their readers prefer fluff.
 
2014-04-05 02:42:05 PM
Over easy or nothing. I like dipping toast in the runny yolk
 
2014-04-05 02:42:09 PM
FTFA "Don't Overcook"

www.strat-talk.com
 
2014-04-05 02:43:13 PM
Make the god damned things how ever you like them. The only ways you can f*ck them up is if you use rotten eggs (unlikely because you would know as soon as you cracked it open), or if you burn them.

/f*ck HuffPo
 
2014-04-05 02:43:22 PM

ebenbane: LeroyBourne: Milk?  No.  Heavy cream?  Yes.

Yogurt and sour cream work too


So does coconut milk. Thick unsweetened.
 
2014-04-05 02:44:11 PM
How a scrambled egg should be done:


img.fark.net
 
2014-04-05 02:44:15 PM

WTFDYW: Make the god damned things how ever you like them. The only ways you can f*ck them up is if you use rotten eggs (unlikely because you would know as soon as you cracked it open), or if you burn them.

/f*ck HuffPo


This. I have provided to you the vote of that which says SMART because as is known by we this is the most commonly used feature of the Fark.com website.
 
2014-04-05 02:44:17 PM
Butter the pan or no?
 
2014-04-05 02:45:11 PM
Also the vote against the link of this is the vote for independence in the egg cooking. We have the power!
 
2014-04-05 02:45:18 PM

DubyaHater: Over easy or nothing. I like dipping toast in the runny yolk


content6.flixster.com
Someone blows their nose and you wanna eat it?
 
2014-04-05 02:45:50 PM
"Do you like eggs?"

She laughed. She looked at me, so I laughed too.

Wolfe scowled. "Confound it, are eggs comical? Do you know how to scramble eggs, Mrs. Valdon?"
"Yes, of course."

"To use Mr. Goodwin's favorite locution, one will get you ten that you don't. I'll scramble eggs for your breakfast and we'll see. Tell me forty minutes before you're ready."

Her eyes widened. "Forty minutes?"

"Yes. I knew you didn't know."
 
2014-04-05 02:46:24 PM
Butcher knife up to the neck gets the best results.
 
2014-04-05 02:46:32 PM

meow said the dog: WTFDYW: Make the god damned things how ever you like them. The only ways you can f*ck them up is if you use rotten eggs (unlikely because you would know as soon as you cracked it open), or if you burn them.

/f*ck HuffPo

This. I have provided to you the vote of that which says SMART because as is known by we this is the most commonly used feature of the Fark.com website.


The self of me is very honored to have your vote on the site of Fark.com.
 
2014-04-05 02:46:47 PM
Wait, people add milk to scrambled eggs?  Why?  Genuine question, I'd like to know.

/Make mine with eggs, cheese, and a slow cook temp.
 
2014-04-05 02:48:13 PM

uber humper: ebenbane: LeroyBourne: Milk?  No.  Heavy cream?  Yes.

Yogurt and sour cream work too

So does coconut milk. Thick unsweetened.


Eggnog.
 
2014-04-05 02:49:11 PM

WTFDYW: Make the god damned things how ever you like them. The only ways you can f*ck them up is if you use rotten eggs (unlikely because you would know as soon as you cracked it open), or if you burn them.

/f*ck HuffPo


Dammit, man!  I can only  THIS so much.
 
2014-04-05 02:49:16 PM
It all sounds like common sense to me, except for the whisk it until your arms fall off. I like to get it nice and homogeneous, but then let it settle to release all the air bubbles so I don't have an egg puff. I like my omelets smooth and silky not puffy.
 
2014-04-05 02:49:18 PM
I am so farking over these millenial bloggers who try to tell you how do to anything...Fark them right in their backside. Whether it is eggs or the farking oxford comma....Fark the fark off...seriously.
 
2014-04-05 02:49:31 PM
I use 3 eggs (one whole egg plus two yolks) & about 1 teaspoon water. Whip gently, add two teaspoons of butter to a non-stick pan and cook on low heat until just slightly wet, season with salt & pepper. These are the creamiest, yummiest scrambled eggs I have ever had.


eatingwdw.files.wordpress.com
 
2014-04-05 02:49:36 PM

Alonjar: Wait, people add milk to scrambled eggs?  Why?  Genuine question, I'd like to know.

/Make mine with eggs, cheese, and a slow cook temp.


A little milk (1 Tbl per egg) makes them creamier and less dry (if you cook them on too high of a temp). A little water will make them fluffier.
 
2014-04-05 02:50:29 PM
Has anyone paged The English Major yet?
 
2014-04-05 02:51:23 PM
Fark you and your opinion.  I like whipped eggs with a touch of milk.  Makes fluffy non green eggs.
 
2014-04-05 02:51:47 PM

GWSuperfan: Has anyone paged The English Major yet?


Thankfully no.
 
2014-04-05 02:52:31 PM
I've never understood the adding milk bit myself. I already cooked them pretty much the way TFA describes except I like to put ham in mine. I cut the ham up and cook that for a bit in the pan before adding the eggs though. Everything comes out slightly wet like TFA says then I add pepper just before I take them out of the pan and add cheese. Every now and then I'll add onions to the mix as well. Dammit, now I'm hungry.
 
2014-04-05 02:54:12 PM
What's this about adding orange juice? I've never heard of this, and I have to admit to some curiosity.
 
2014-04-05 02:54:41 PM
img.fark.net'

SHAZAM
 
2014-04-05 02:55:02 PM

Alonjar: Wait, people add milk to scrambled eggs?  Why?  Genuine question, I'd like to know.

/Make mine with eggs, cheese, and a slow cook temp.


I use milk for omelets.  (Though heavy cream is preferred.) But while omelets are scrambled eggs, scrambled eggs are not omelets.  So this is a new one on me, too.

/butter in pan, eggs, low-med
//omelets different, but above all get pan hot as f*ck to start
 
2014-04-05 02:55:34 PM
You put eggs in a pan, you scramble them until they look like scrambled eggs.  If they stick to the pan then you are using too much heat.  For better results, butter the pan and make diced potatoes before making the eggs.

It's so simple that even I managed to figure it out.
 
2014-04-05 02:56:53 PM
Anyone handy with pots and pans knows every tip huffpo provided there is correct.
For those who feel their otherwise prepared scrambled eggs are already good enough; you're right. They're good enough for you.
 
2014-04-05 02:57:29 PM

ten foiled hats: omelets different, but above all get pan hot as f*ck to start


This.  Fold, fold, fold, crust, yum.
 
2014-04-05 02:58:11 PM
I never liked scrambled eggs by themselves until I tried the Gordon Ramsay method.  I will never go back.
 
2014-04-05 02:58:51 PM

meow said the dog: GWSuperfan: Has anyone paged The English Major yet?

Thankfully no.


........
 
2014-04-05 02:58:54 PM

sendtodave: [img.fark.net image 711x531]'

SHAZAM


BAM!! picture unrelated
geek-news.mtv.com
 
2014-04-05 03:02:11 PM
My mom used to make eggs by adding too much milk, covering in saran wrap, and microwaving until it turned into a yellow foam with grey spots.
 
2014-04-05 03:03:07 PM

Ablejack: Anyone handy with pots and pans knows every tip huffpo provided there is correct.
For those who feel their otherwise prepared scrambled eggs are already good enough; you're right. They're good enough for you.


Okay, I had to click the link after this comment.  Because clearly I might have been missing some Great Secrets.

HuffPo links make my computer barf.  Actually, most FARK links make my computer barf.  So you understand, clicking the link is actually an undertaking of great peril, and not something that I choose to do lightly.

Synopsis of the article:  Don't burn 'em, don't use shiatty eggs, don't ignore them, don't add weird crap to them.

I can't wait for the article on 7 Things You Never Knew About Pouring a Glass Of Water.  (Do you know which end is up?  You might be surprised!)
 
2014-04-05 03:03:13 PM

FC Exile: Butcher knife up to the neck gets the best results.


Jesco?
Jessie?
Elvis?

/you just never know who ya gonna git.
 
2014-04-05 03:04:03 PM

Soup4Bonnie: Wife turned me on to Ramsay's way of cooking eggs; no salt during cooking, stir almost constantly, low and slow.  My scrambled eggs kick all kinds of ass now.


Hell to the yes.
https://www.youtube.com/watch?v=HKWsOLR4wOE

I found that on youtube a couple months ago, and while I thought they looked too creamy or undercooked in the video, I was very happily wrong.  You can get them fully cooked but still creamy this way.
 
2014-04-05 03:04:26 PM
I will continue adding heavy cream to my eggs.
 
2014-04-05 03:05:14 PM

FunkOut: My mom used to make eggs by adding too much milk, covering in saran wrap, and microwaving until it turned into a yellow foam with grey spots.


static.fjcdn.com
 
2014-04-05 03:05:49 PM

Mister Peejay: Ablejack: Anyone handy with pots and pans knows every tip huffpo provided there is correct.
For those who feel their otherwise prepared scrambled eggs are already good enough; you're right. They're good enough for you.

Okay, I had to click the link after this comment.  Because clearly I might have been missing some Great Secrets.

HuffPo links make my computer barf.  Actually, most FARK links make my computer barf.  So you understand, clicking the link is actually an undertaking of great peril, and not something that I choose to do lightly.

Synopsis of the article:  Don't burn 'em, don't use shiatty eggs, don't ignore them, don't add weird crap to them.

I can't wait for the article on 7 Things You Never Knew About Pouring a Glass Of Water.  (Do you know which end is up?  You might be surprised!)


You think that these are common knowledge?  You vastly overestimate most people with regards to cooking.
 
2014-04-05 03:07:04 PM

uber humper: ebenbane: LeroyBourne: Milk?  No.  Heavy cream?  Yes.

Yogurt and sour cream work too

So does coconut milk. Thick unsweetened.


Well, I'll have to try some of these or combinations of all of the above.  Thanks.
 
2014-04-05 03:07:42 PM

bratface: I use 3 eggs (one whole egg plus two yolks) & about 1 teaspoon water. Whip gently, add two teaspoons of butter to a non-stick pan and cook on low heat until just slightly wet, season with salt & pepper. These are the creamiest, yummiest scrambled eggs I have ever had.


[eatingwdw.files.wordpress.com image 782x766]


I guess if you like your eggs "creamy", which is almost actually runny.

I like cook mine until they're not creamy and then I let them cook and minute for good measure.

Also, mixing in chopped up bits of ham is awesome.
 
2014-04-05 03:08:16 PM
I like my scrambled eggs with milk and well done.  So there.
 
2014-04-05 03:08:43 PM

LeroyBourne: Well, I'll have to try some of these or combinations of all of the above. Thanks.


I think sour cream works well too.
 
2014-04-05 03:09:28 PM
My big revelation in making awesome eggs was real butter not Pam in the pan.

Also, Colby cheese ... Yum!
 
2014-04-05 03:10:29 PM

LeroyBourne: uber humper: ebenbane: LeroyBourne: Milk?  No.  Heavy cream?  Yes.

Yogurt and sour cream work too

So does coconut milk. Thick unsweetened.

Well, I'll have to try some of these or combinations of all of the above.  Thanks.


The coconut is not somehting I do often. Usually in a pinch when I'm out of heavy cream.

/usually in the Asian section of the grocery store
 
2014-04-05 03:11:26 PM
My own recipe for scrambled eggs calls for just a splash (just one tiny added bit) of milk, and i get complimented all the time on how good it is, even from people who don't really like eggs to begin with.
 
2014-04-05 03:13:28 PM
See, I actually cook my food, so runny-ass scrambled eggs is out of the question.
 
2014-04-05 03:13:36 PM

sprgrss: I never liked scrambled eggs by themselves until I tried the Gordon Ramsay method.  I will never go back.


https://www.youtube.com/watch?v=PUP7U5vTMM0

Interesting.  It's similar to a classic french omelette, where you stir and cook in the pan, making small curbs.

https://www.youtube.com/watch?v=57afEWn-QDg
 
2014-04-05 03:14:41 PM
uber humper:

The coconut is not somehting I do often. Usually in a pinch when I'm out of heavy cream.

/usually in the Asian section of the grocery store


Right, not fresh.  That's too watery.  It's more like condensed milk if irc working with it in my restaurant days.
 
2014-04-05 03:14:49 PM
I mix in honey with my scrambled eggs. Why?  Because I like it. As long as what you end up with tastes good to you, it's right.

Also love some salsa on top of eggs.
 
2014-04-05 03:15:50 PM
woman, i don't want no more of them sloppy slimey aigs.
 
2014-04-05 03:17:17 PM

NeoCortex42: I mix in honey with my scrambled eggs. Why?  Because I like it. As long as what you end up with tastes good to you, it's right.


Taste is subjective, sure.  But you're still wrong about adding honey.
 
2014-04-05 03:18:38 PM
sendtodave:
You think that these are common knowledge?  You vastly overestimate most people with regards to cooking.

I'm not so good at cooking, so I generally defer to the experts, experts generally being "everybody else".

But scrambled eggs?  That's friggin' easy.  That's like a 1 on a 1-10 scale of difficulty.   So my incredulity is that such an article needed to be written at all.  I've never compared my scrambled eggs to anybody elses and thought "Yep, I sure did suck at that" so I figure that, if nothing else, I've got at least that one thing figured out.

Not like the times I tried to make bread.  My theory was simple:  Bread is one of the first things people learned to make, so I should start there.  People make bread by ramming poorly-ground grain together with other stuff and bake it by setting it on top of a piece of burning camel dung, so I should be able to figure it out with modern kitchen capabilities like ovens and pans and flour that wasn't full of stone chips.

(spoiler:  NOPE)
 
2014-04-05 03:19:06 PM

Molavian: See, I actually cook my food, so runny-ass scrambled eggs is out of the question.



I always thought putting eggs into a hot pan and messing them about until they were done was the way to do it.  Apparently I need to add about 20 other random ingredients.
 
2014-04-05 03:22:17 PM

gfid: bratface: I use 3 eggs (one whole egg plus two yolks) & about 1 teaspoon water. Whip gently, add two teaspoons of butter to a non-stick pan and cook on low heat until just slightly wet, season with salt & pepper. These are the creamiest, yummiest scrambled eggs I have ever had.


[eatingwdw.files.wordpress.com image 782x766]

I guess if you like your eggs "creamy", which is almost actually runny.

I like cook mine until they're not creamy and then I let them cook and minute for good measure.

Also, mixing in chopped up bits of ham is awesome.


And fresh chives!
 
2014-04-05 03:22:37 PM
Yeah I don't care how delicious everyone says they are. I just don't like my eggs "creamy" or runny. I like them whipped up and cooked fluffy and firm.
 
2014-04-05 03:23:00 PM

Soup4Bonnie: Wife turned me on to Ramsay's way of cooking eggs; no salt during cooking, stir almost constantly, low and slow.  My scrambled eggs kick all kinds of ass now.


I made them very similar before that after having been taught by a Belgian chef I'd worked with during college, but I didn't do the trick of taking the pan on and off the heat before.  That definitely helps.
 
2014-04-05 03:23:25 PM
The correct method is to add the eggs to a pan of cooked chorizo.
 
2014-04-05 03:23:49 PM
scrambled eggs i gotta concur with those who say low and slow, dont over cook em, and use a bunch of butter. nothing else.. yum.
fried eggs, cook 3 strips of bacon, set aside, dont drain the pan, medium high heat, crack em in, thin out the whites and get that lacy goodness cooking, flip them over but dont cook the yolk.. nothing is better than lacy eggs cooked in bacon fat. really really yum.
 
2014-04-05 03:23:57 PM

Mister Peejay: But scrambled eggs? That's friggin' easy. That's like a 1 on a 1-10 scale of difficulty.


They are easy.  Yet the first 40 years of my life I endured over-cooked, under-seasoned eggs no matter who or where they came from.  And I never even knew.
 
2014-04-05 03:27:30 PM

ReverendJasen: Mister Peejay: But scrambled eggs? That's friggin' easy. That's like a 1 on a 1-10 scale of difficulty.

They are easy.  Yet the first 40 years of my life I endured over-cooked, under-seasoned eggs no matter who or where they came from.  And I never even knew.


Is this a scrambled egg, or bits of a superball?

BOING!
 
2014-04-05 03:28:31 PM

DrunkWithImpotence: "Do you like eggs?"

She laughed. She looked at me, so I laughed too.

Wolfe scowled. "Confound it, are eggs comical? Do you know how to scramble eggs, Mrs. Valdon?"
"Yes, of course."

"To use Mr. Goodwin's favorite locution, one will get you ten that you don't. I'll scramble eggs for your breakfast and we'll see. Tell me forty minutes before you're ready."

Her eyes widened. "Forty minutes?"

"Yes. I knew you didn't know."


From what I understand, Stout was a terrible cook. His published recipes are ... odd.
 
2014-04-05 03:32:13 PM

ZzeusS: Molavian: See, I actually cook my food, so runny-ass scrambled eggs is out of the question.

I always thought putting eggs into a hot pan and messing them about until they were done was the way to do it.  Apparently I need to add about 20 other random ingredients.


Also, this.
 
2014-04-05 03:32:16 PM

Alonjar: Wait, people add milk to scrambled eggs?  Why?  Genuine question, I'd like to know.

/Make mine with eggs, cheese, and a slow cook temp.


The one person that I know who does this explained that it was to add volume when he only had two eggs.
 
2014-04-05 03:34:44 PM
www.everythingaction.com
 
2014-04-05 03:34:49 PM

sendtodave: [img.fark.net image 711x531]'

SHAZAM


why would you use a plate and fork?
I have recently started using a bowl and spoon.
So much easier to eat!
 
2014-04-05 03:36:50 PM
I add milk, just enough to make them not runny. I like fluffy eggs, so I add a little bisquick to the mix.  If I have shredded cheese, I add that. Because my kids like cheese.  I whisk it in a measuring bowl and then pour it in the preheated pan and cook until done. Moist, fluffy, cheesy, yummy.
 
2014-04-05 03:37:22 PM

namatad: sendtodave: [img.fark.net image 711x531]'

SHAZAM

why would you use a plate and fork?
I have recently started using a bowl and spoon.
So much easier to eat!


How do you plate eggs
in a bowl?
 
2014-04-05 03:38:03 PM

Arachnophobe: What's this about adding orange juice? I've never heard of this, and I have to admit to some curiosity.


It's all about the citric acid. Or the acid. The Orange thing would technically work, however I would be able to taste the orange. In hotels and restaurants we use lemon juice or a bit of champagne vinegar. The acid enhances the color of the egg, and prevents discoloration over longer periods of time. The acid helps the egg curd cook quickly and improves the texture.
On a smaller scale, the acid helps kill bacteria.
In my opinion the article uses the example of orange juice as it is rather unknown to most people, whereas vinegar or lemon juice might make more sense to the common cook.
Also, eggwhites beat in a copper bowl are also fluffier
 
2014-04-05 03:38:05 PM

catmandu: Simple rule for the best scrambled eggs: crack the eggs directly in the pan and whisk with a fork the entire cooking time. Season and enjoy.


That's how my grandma made them and how I make them too.
 
2014-04-05 03:42:20 PM

Bob The Nob: My big revelation in making awesome eggs was real butter not Pam in the pan.

Also, Colby cheese ... Yum!


Try olive oil.  Butter is awesome but so is olive oil.  Adds variety once in awhile.
 
kth
2014-04-05 03:46:15 PM

Mister Peejay: You put eggs in a pan, you scramble them until they look like scrambled eggs.  If they stick to the pan then you are using too much heat.  For better results, butter the pan and make diced potatoes before making the eggs.

It's so simple that even I managed to figure it out.


Even better, start with bacon, then the home fries, then the eggs.  That's what I'm having for breakfast tomorrow.

Now to obtain the bacon and eggs - I live in the country so i can get them from the farmers. Possibly some cinnamon rolls from the Mennonite ladies who sell the eggs if they aren't out.
 
2014-04-05 03:46:42 PM

Fark Infested Waters: I am so farking over these millenial bloggers who try to tell you how do to anything...Fark them right in their backside. Whether it is eggs or the farking oxford comma....Fark the fark off...seriously.


This.  Fluffly eggs are a sin of the highest order.

I like mine a bit on the dry side.  Add cheddar late in the process so it's not all diffused into the eggs. The point is to have melted cheese and eggs, not add cheese so it's indistinguishable from the eggs.

Occasionally crispy bacon or sausage(also added late).  Sausage can be good when mixed/covered with american cheese so that the meat retains the spice and doesn't flavor the eggs so much, so as it's a spicy gooey nugget of flavor within the eggs.

Anything else in the eggs while cooking is also a sin.  Anything on the eggs after but salt is a sin. Exception, mayo for a breakfast sammige/burrito.

fark your salsa, katsup, mustard, horseradish, etc. Putting them on eggs is about as bad as putting them on icecream.
 
2014-04-05 03:49:13 PM

FC Exile: Butcher knife up to the neck gets the best results.


I don't want no sloppy slimy eggs.
 
2014-04-05 03:49:14 PM
I LOVE these "don't do this, don't do that"  lists.  LOVE them.

/sarcasm
//It's your food, cook it however you want.
//Busy-bodies can stay the fark outta my kitchen.
 
2014-04-05 03:49:54 PM

meow said the dog: GWSuperfan: Has anyone paged The English Major yet?

Thankfully no.


don't you mean: Fully the thanks of this is no.
 
2014-04-05 03:59:34 PM

omeganuepsilon: Fark Infested Waters: I am so farking over these millenial bloggers who try to tell you how do to anything...Fark them right in their backside. Whether it is eggs or the farking oxford comma....Fark the fark off...seriously.

This.  Fluffly eggs are a sin of the highest order.

I like mine a bit on the dry side.  Add cheddar late in the process so it's not all diffused into the eggs. The point is to have melted cheese and eggs, not add cheese so it's indistinguishable from the eggs.

Occasionally crispy bacon or sausage(also added late).  Sausage can be good when mixed/covered with american cheese so that the meat retains the spice and doesn't flavor the eggs so much, so as it's a spicy gooey nugget of flavor within the eggs.

Anything else in the eggs while cooking is also a sin.  Anything on the eggs after but salt is a sin. Exception, mayo for a breakfast sammige/burrito.

fark your salsa, katsup, mustard, horseradish, etc. Putting them on eggs is about as bad as putting them on icecream.


You're obviously quite cultured.

/Juevos rancheros...
 
2014-04-05 03:59:37 PM

HighZoolander: meow said the dog: GWSuperfan: Has anyone paged The English Major yet?

Thankfully no.

don't you mean: Fully the thanks of this is no.


Nope.
 
2014-04-05 03:59:56 PM

HighZoolander: meow said the dog: GWSuperfan: Has anyone paged The English Major yet?

Thankfully no.

don't you mean: Fully the thanks of this is no.


Don't encourage it.
 
2014-04-05 04:06:00 PM
I did an experiment a few minutes ago: <heresy>If you're making an omelette in one of those plastic microwave clamshell things, add 1-1.5 tbsp. milk to the eggs. Much better omelette since it doesn't get overcooked at the edges.</heresy> Of course, making an omelette in the frying pan is better than using a microwave clamshell thing, but microwave clamshell things can go in the top rack of the dishwasher instead of being washed by hand.
 
2014-04-05 04:06:08 PM
omeganuepsilon:

fark your salsa, katsup, mustard, horseradish, etc. Putting them on eggs is about as bad as putting them on icecream.

One of my favorite snacks used to be hardboiled eggs, with a little wasabi powder sprinkled on before each bite.  Good stuff, right there.  Hell of a lot cheaper than a bag of chips, too.
 
2014-04-05 04:10:22 PM

xtrc8u: I add milk, just enough to make them not runny. I like fluffy eggs, so I add a little bisquick to the mix.  If I have shredded cheese, I add that. Because my kids like cheese.  I whisk it in a measuring bowl and then pour it in the preheated pan and cook until done. Moist, fluffy, cheesy, yummy.


Good job, you just farked up making pancakes
 
2014-04-05 04:11:53 PM

ebenbane: Arachnophobe: What's this about adding orange juice? I've never heard of this, and I have to admit to some curiosity.

It's all about the citric acid. Or the acid. The Orange thing would technically work, however I would be able to taste the orange. In hotels and restaurants we use lemon juice or a bit of champagne vinegar. The acid enhances the color of the egg, and prevents discoloration over longer periods of time. The acid helps the egg curd cook quickly and improves the texture.
On a smaller scale, the acid helps kill bacteria.
In my opinion the article uses the example of orange juice as it is rather unknown to most people, whereas vinegar or lemon juice might make more sense to the common cook.
Also, eggwhites beat in a copper bowl are also fluffier


Interesting. Thank you!
 
2014-04-05 04:13:16 PM
On a burner no hotter than the heat from a single candle, stirring constantly until they just come together.  Lightly salt and pepper, then smother the f*ckers with ketchup.
 
2014-04-05 04:14:05 PM

bratface: I use 3 eggs (one whole egg plus two yolks) & about 1 teaspoon water. Whip gently, add two teaspoons of butter to a non-stick pan and cook on low heat until just slightly wet, season with salt & pepper. These are the creamiest, yummiest scrambled eggs I have ever had.


[eatingwdw.files.wordpress.com image 782x766]


Scrambled eggs aren't supposed to be creamy you degenerate!
 
2014-04-05 04:17:35 PM
Dear Huffington Post,
You scramble your eggs the way you want and I will scramble mine the way that I want, which is as follows.
With a little milk or water, some chopped prosciutto, shredded mild cheese, mango bits and a very small amount of finely chopped habanero.
 
2014-04-05 04:23:14 PM
Once upon a mid-day sunny, while I savored Nuts 'N Honey,
With my Tuscan Whole Milk, 1 gal, 128 fl. oz., I swore
As I went on with my lapping, suddenly there came a tapping,
As of some one gently rapping, rapping at the icebox door.
'Bad condensor, that,' I muttered, 'vibrating the icebox door -
Only this, and nothing more.'

Not to sound like a complainer, but, in an inept half-gainer,
I provoked my bowl to tip and spill its contents on the floor.
Stupefied, I came to muddle over that increasing puddle,
Burgeoning deluge of that which I at present do adore -
Snowy Tuscan wholesomeness exclusively produced offshore -
Purg'ed here for evermore.

And the pool so white and silky, filled me with a sense of milky
Ardor of the type fantastic of a loss not known before,
So that now, to still the throbbing of my heart, while gently sobbing,
I retreated, heading straightway for the tempting icebox door -
Heedless of that pitter-patter tapping at the icebox door -
I resolved to have some more.

Presently my soul grew stronger; hesitating then no longer,
'This,' said I, 'requires an extra dram of milk, my favorite pour.'
To the icebox I aspired, motivated to admire
How its avocado pigment complemented my decor.
Then I grasped its woodgrain handle - here I opened wide the door; -
Darkness there, and nothing more.

Deep into that darkness peering, long I stood there wondering, fearing,
Doubting, dreaming dreams of many Tuscans I had known before
But the light inside was broken, and the darkness gave no token,
And the only words there spoken were my whispered words, 'No more!'
Coke and beer, some ketchup I set eyes on, and an apple core -
Merely this and nothing more.

Back toward the table turning, all my soul within me burning,
Soon again I heard a tapping somewhat louder than before.
'Surely,' said I, 'surely that is something at my window lattice;
Let me see then, what thereat is, and this mystery explore -
Let my heart be still a moment and this mystery explore; -
'Tis the wind and nothing more!'

From the window came a stirring, then, with an incessant purring,
Inside stepped a kitten; mannerlessly did she me ignore.
Not the least obeisance made she; not a minute stopped or stayed she;
But, with mien of lord or lady, withdrew to my dining floor -
Pounced upon the pool of Tuscan spreading o'er my dining floor -
Licked, and lapped, and supped some more.

Then this tiny cat beguiling my sad fancy into smiling,
By the grand enthusiasm of the countenance she wore,
Toward the mess she showed no pity, 'til I said, 'Well, hello, kitty!'
Sought she me with pretty eyes that seemed to open some rapport.
So I pleaded, 'Tell me, tell me what it is that you implore!'
Quoth the kitten, 'Get some more.'


/not mine
 
2014-04-05 04:23:28 PM

brandent: Bob The Nob: My big revelation in making awesome eggs was real butter not Pam in the pan.

Also, Colby cheese ... Yum!

Try olive oil.  Butter is awesome but so is olive oil.  Adds variety once in awhile.


If you ever happen to have garlic butter that even beats out olive oil.
 
2014-04-05 04:24:33 PM

LikeALeafOnTheWind: scrambled eggs i gotta concur with those who say low and slow, dont over cook em, and use a bunch of butter. nothing else.. yum.
fried eggs, cook 3 strips of bacon, set aside, dont drain the pan, medium high heat, crack em in, thin out the whites and get that lacy goodness cooking, flip them over but dont cook the yolk.. nothing is better than lacy eggs cooked in bacon fat. really really yum.


Yeah that's about perfect for a fried egg :)
 
2014-04-05 04:24:52 PM
I'll stick with Alton Brown's scrambled egg recipe.
HuffPo can eat a bowl of dicks.

http://www.foodnetwork.com/recipes/alton-brown/perfect-scrambled-egg s- recipe.html
 
2014-04-05 04:30:58 PM

sendtodave: sprgrss: I never liked scrambled eggs by themselves until I tried the Gordon Ramsay method.  I will never go back.

https://www.youtube.com/watch?v=PUP7U5vTMM0

Interesting.  It's similar to a classic french omelette, where you stir and cook in the pan, making small curbs.

https://www.youtube.com/watch?v=57afEWn-QDg



What a small curb might look like?

www.sfmta.com
 
2014-04-05 04:34:57 PM

TheOriginalEd: make them how you like them.


THIS. I get nauseous when I eat most 'scrambled' eggs, because of a bad camping experience. But that doesn't mean other people don't like runny eggs--just that  I don't.
 
2014-04-05 04:40:38 PM

Smoking GNU: My own recipe for scrambled eggs calls for just a splash (just one tiny added bit) of milk, and i get complimented all the time on how good it is, even from people who don't really like eggs to begin with.


That is the only proper way to cook scrambled eggs that I am aware of; whoever wrote that article would be kicked out of my kitchen.  The only time I don't use milk is when I am making omelettes because in that case the egg is serving as a wrapper and you want it to be a little drier and tougher.
 
2014-04-05 04:52:09 PM

zepher: I'll stick with Alton Brown's scrambled egg recipe.
HuffPo can eat a bowl of dicks.

http://www.foodnetwork.com/recipes/alton-brown/perfect-scrambled-egg s- recipe.html


This is a food thread. You can't just throw that around. I believe you have to say how they should be prepared.
 
2014-04-05 04:53:25 PM
Let the eggs cook partially before scrambling them, so that there are chunks of cooked whites in the mix and it isn't just a nasty homogenous yellow goo.

/in other words, you're all doing it wrong
 
2014-04-05 04:57:57 PM

bratface: I use 3 eggs (one whole egg plus two yolks) & about 1 teaspoon water. Whip gently, add two teaspoons of butter to a non-stick pan and cook on low heat until just slightly wet, season with salt & pepper. These are the creamiest, yummiest scrambled eggs I have ever had.


[eatingwdw.files.wordpress.com image 782x766]


That looks like a cyst I had removed about 13 years ago.
 
2014-04-05 05:02:34 PM
What kind of idiot clicks on a link titled "Nine mistakes you're making with scrambled eggs......" and the Huffington Post icon, then gets all indignant saying "Shut up HuffPo!  Don't tell ME how to scramble my eggs!"


If you didn't want to hear how HuffPo thinks you should scramble your eggs then why the heck did you click the link AND read the article?
 
2014-04-05 05:07:02 PM
No Jacques Pepin links? Posers. The man invented eggs.
 
2014-04-05 05:11:22 PM
Garlic and cheese.  Sea salt and pepper after cooking, Cholula hot sauce on top.

Done.
 
2014-04-05 05:13:03 PM
Alternatively, grandma's way:  cook country ham in cast iron skillet, remove and drain.  Cook eggs in remaining grease.  Delicious.

/bacon grease also works
 
2014-04-05 05:20:47 PM

uber humper: ebenbane: LeroyBourne: Milk?  No.  Heavy cream?  Yes.

Yogurt and sour cream work too

So does coconut milk. Thick unsweetened.

fresh bull semen.

 
2014-04-05 05:21:45 PM

CruJones: Cholula hot sauce on top.


crow202.org
It's got the right pepper/vinegar balance for eggs, most definitely.
 
2014-04-05 05:22:18 PM

Soup4Bonnie: Wife turned me on to Ramsay's way of cooking eggs; no salt during cooking, stir almost constantly, low and slow.  My scrambled eggs kick all kinds of ass now.


Yes
 
2014-04-05 05:22:53 PM
i1.kym-cdn.com
 
2014-04-05 05:29:31 PM
I add a small spoonful of milk, stir constantly and cook over low/med heat. Right at the end, add shredded old or extra-old cheddar (I like Balderson's) and some finely chopped green onion.

/then douse it in Frank's hot sauce.
 
2014-04-05 05:34:44 PM

dbaggins: What kind of idiot clicks on a link titled "Nine mistakes you're making with scrambled eggs......" and the Huffington Post icon, then gets all indignant saying "Shut up HuffPo!  Don't tell ME how to scramble my eggs!"


If you didn't want to hear how HuffPo thinks you should scramble your eggs then why the heck did you click the link AND read the article?


If U.S. production of righteous indignation falls, I'm blaming you
 
2014-04-05 05:40:56 PM

dbaggins: What kind of idiot clicks on a link titled "Nine mistakes you're making with scrambled eggs......" and the Huffington Post icon, then gets all indignant saying "Shut up HuffPo!  Don't tell ME how to scramble my eggs!"


If you didn't want to hear how HuffPo thinks you should scramble your eggs then why the heck did you click the link AND read the article?


Because I gave them the benefit of a doubt. I was wrong again.

/there's always hope
 
2014-04-05 05:48:28 PM

sendtodave: HighZoolander: meow said the dog: GWSuperfan: Has anyone paged The English Major yet?

Thankfully no.

don't you mean: Fully the thanks of this is no.

Don't encourage it.


encouragement was not my goal.
 
2014-04-05 05:49:05 PM

WTFDYW: Make the god damned things how ever you like them. The only ways you can f*ck them up is if you use rotten eggs (unlikely because you would know as soon as you cracked it open), or if you burn them.

/f*ck HuffPo


I want to agree with you, except frequently articles like this do a great job changing my cooking habits for the better.

I WAS doing things wrong.

Ramsey's eggs are the shiat.
 
2014-04-05 06:04:05 PM
1. There is no "right way" to cook anything. Everyone's taste is different.
2. Gordon Ramsay's way to cook scrambled eggs is off the hook yo. IMHO.
 
2014-04-05 06:21:09 PM
I have always seen scrambled eggs made with milk. Then I saw that stupid movie with the genetically engineered sharks. The scene were the chef is talking about perfect scrambled eggs. So I tried without and never went back.I figured out pretty much everything else on the list myself.

My daughter will only eat my scrambled eggs. The look I my MIL face when my daughter told her that Daddy makes them better was priceless.

/i don't know what's so hard for most people to understand about the process.
//I've explained it to both grandmas and my wife and not a one of them can scramble a damn egg right.
 
2014-04-05 06:24:40 PM
I should also mention, if you can get free range eggs from mid spring to early fall, they really the best. Else it's omega - 3 eggs.
 
2014-04-05 06:34:33 PM
What's the best type of skillet for scrambled eggs: cast iron, stainless steel, or non-stick? I prefer cast iron for regular fried eggs but haven't had good results with scrambled.
 
2014-04-05 06:37:19 PM
Throw a steampack of frozen creamed spinach in the microwave, saute some onions with butter, scramble the eggs, add garlic salt and pepper, add the steamed spinach cream stuff.  Chop up some green onions to garnish if it's Sunday.
 
2014-04-05 06:40:14 PM

Oreamnos: What's the best type of skillet for scrambled eggs: cast iron, stainless steel, or non-stick? I prefer cast iron for regular fried eggs but haven't had good results with scrambled.


I like nonstick just because it's convenient and easy to clean up. Right now the ceramic type are supposed to be the best for you. Although I suppose it 10 years they'll discover it causes ass cancer or something.
 
2014-04-05 07:04:06 PM
As the designated maker of breakfast in my marriage, I'm getting a kick out of this thread.

The line over butter/milk/cream in eggs is interesting to me. I'm wondering if there's something about a balance of fat and water that can affect that, i.e. skim milk might be too much water, not enough fat.

Either way, I add milk because I find it makes homogenizing the eggs a lot easier.

He's definitely right about not adding salt ahead of time, although you have to add a  lot before it prevents or breaks down homogenization. (I learned this the hard way. Mistakes were made, eggs were cooked again, let's move on.)

I'd advocate adding any pepper before cooking, though. It won't break down the homogenate in the same way, and it will distribute the pepper throughout the eggs. Unless you like it more potent when added at the end.
 
2014-04-05 07:04:20 PM

Witness99: Throw a steampack of frozen creamed spinach in the microwave, saute some onions with butter, scramble the eggs, add garlic salt and pepper, add the steamed spinach cream stuff.  Chop up some green onions to garnish if it's Sunday.


If I was emperor, I'd hire you as my chef.

And when you served me that, I'd have you publicly executed
 
2014-04-05 07:09:44 PM
Step 1: Cut bologna slices into little triangles
Step 2: Fry bologna until edges crinkle
Step 3: Scramble eggs in fried bologna

Optional: Do it however you like and enjoy your eggs!
 
2014-04-05 07:10:22 PM

GRCooper: Witness99: Throw a steampack of frozen creamed spinach in the microwave, saute some onions with butter, scramble the eggs, add garlic salt and pepper, add the steamed spinach cream stuff.  Chop up some green onions to garnish if it's Sunday.

If I was emperor, I'd hire you as my chef.

And when you served me that, I'd have you publicly executed


You sound vegetable-adverse.  Well at least I didn't serve you eggs scrambled in V-8 juice.

/going to try that recipe right now, with sour cream
 
2014-04-05 07:23:54 PM

meow said the dog: Also the vote against the link of this is the vote for independence in the egg cooking. We have the power!


Cast iron pan seasoned with bacon grease.  I've been accused of trying to give my husband a heart attack.
 
2014-04-05 07:27:10 PM

The Southern Dandy: 2. Gordon Ramsay's way to cook scrambled eggs is off the hook yo. IMHO.


Yes.

I worked at a place known for our eggs when I was in college, and my chef had me using almost the same method.

Dude also taught me how to cook chicken so everyone always loves it, but that's not something you can really teach in a YouTube video.  Also a really interesting breakfast potatoes unlike anything I've ever seen served elsewhere.  It's essentially potatoes, boiled in beer, garlic and grilled onions.  Slowly cook off the beer.  To serve sear them in oil in a pan, then smother in whatever blend of cheese you like, and other veggies/meats if desired.  Bake that off in a bowl until hot throughout.  Maybe brown the cheese a little.  Garnish with green onion and sour cream (if you like sour cream.)

Sorry, I'm not good at writing up how I cook stuff.  That's the basic idea.  Substituting hard cider for the beer works even better.  It gives the potatoes a really sweet while still garlicky and salty flavor.
 
2014-04-05 08:06:29 PM

davidphogan: The Southern Dandy: 2. Gordon Ramsay's way to cook scrambled eggs is off the hook yo. IMHO.

Yes.

I worked at a place known for our eggs when I was in college, and my chef had me using almost the same method.

Dude also taught me how to cook chicken so everyone always loves it, but that's not something you can really teach in a YouTube video.  Also a really interesting breakfast potatoes unlike anything I've ever seen served elsewhere.  It's essentially potatoes, boiled in beer, garlic and grilled onions.  Slowly cook off the beer.  To serve sear them in oil in a pan, then smother in whatever blend of cheese you like, and other veggies/meats if desired.  Bake that off in a bowl until hot throughout.  Maybe brown the cheese a little.  Garnish with green onion and sour cream (if you like sour cream.)

Sorry, I'm not good at writing up how I cook stuff.  That's the basic idea.  Substituting hard cider for the beer works even better.  It gives the potatoes a really sweet while still garlicky and salty flavor.


THAT is very interesting. Thank you. I will take notes on that.

/i like to experiment with different ways to cook food.
 
2014-04-05 08:22:38 PM
This is not a potato.
 
2014-04-05 08:26:13 PM

WTFDYW: THAT is very interesting. Thank you. I will take notes on that.

/i like to experiment with different ways to cook food.


It's like cheesey fried chunky mashed potatoes.  I learned a lot of ways to make potatoes working with Paul, but those are by far the most unique.
 
2014-04-05 08:58:36 PM

catmandu: Simple rule for the best scrambled eggs: crack the eggs directly in the pan and whisk with a fork the entire cooking time. Season and enjoy.


Pan scramble FTW. Not to much heat. Season to taste afterwards. Don't you DARE get dairy products (other than butter and cheese) near my eggs.

Omelettes are a whole different deal.
 
2014-04-05 09:13:47 PM
Has anyone mentioned the number one key to good scrambled eggs yet?

Because the number one tip is to warm up your eggs before you cook them.  It reduces the overall cooking time greatly, which is a primary goal for scrambling eggs.

You're welcome.
 
2014-04-05 09:17:20 PM
I use free range eggs and whip them with my immersion blender.  I melt some Kerrygold butter in the pan, add salt and pepper, pour in the eggs, scrape from the outside in until still wet but not runny, then put them in a food jar and bring them to work for breakfast.  For variety I'll saute a couple of chopped up sausage patties before adding the eggs.  I tried Ramsay's way, but they were too mushy for my taste.
 
2014-04-05 09:18:32 PM

SquiggsIN: It's not like humans have been eating eggs for tens of thousands of years (longer, actually) or anything... but sure, let's have webpage links telling us what we're doing wrong.



In all fairness - when it comes to eggs...very few know how to prepare them properly - whether its fried, boiled, scrambled or poached - I cant tell you how many times someone has told me how much they cant stand eggs, until they have had them prepared properly.
 
2014-04-05 09:29:14 PM

Marisyana: whip them with my immersion blender


You said cook twice.

/now i need to try that
 
2014-04-05 09:47:20 PM

Marisyana: I use free range eggs and whip them with my immersion blender.  I melt some Kerrygold butter in the pan, add salt and pepper, pour in the eggs, scrape from the outside in until still wet but not runny, then put them in a food jar and bring them to work for breakfast.  For variety I'll saute a couple of chopped up sausage patties before adding the eggs.  I tried Ramsay's way, but they were too mushy for my taste.


An egg is an egg. Free range eggs are no different than eggs from a caged bird or a cage free bird. They all eat the same diet.
 
2014-04-05 09:49:48 PM

Kevin Lomax: You're obviously quite cultured.

/Juevos rancheros...


Scrambled eggs =\= juevos rancheros

/it's called context, farkstick
//the thread is, and the post was, about scrambled eggs as their own dish.

Mister Peejay: omeganuepsilon:

fark your salsa, katsup, mustard, horseradish, etc. Putting them on eggs is about as bad as putting them on icecream.

One of my favorite snacks used to be hardboiled eggs, with a little wasabi powder sprinkled on before each bite.  Good stuff, right there.  Hell of a lot cheaper than a bag of chips, too.


As above, that's fine.  Hardoiled eggs aren't the same, really, they're rather bland. That's why people make salad with them, or devil them, etc.
 
2014-04-05 09:54:58 PM

WTFDYW: Marisyana: I use free range eggs and whip them with my immersion blender.  I melt some Kerrygold butter in the pan, add salt and pepper, pour in the eggs, scrape from the outside in until still wet but not runny, then put them in a food jar and bring them to work for breakfast.  For variety I'll saute a couple of chopped up sausage patties before adding the eggs.  I tried Ramsay's way, but they were too mushy for my taste.

An egg is an egg. Free range eggs are no different than eggs from a caged bird or a cage free bird. They all eat the same diet.


Taste does vary between chicken breeds though.  Egg farms tend to all use the same breeds or similar enough to produce what amounts to the "standard" egg at any rate, as where "free range" are all sorts of various breeds.
 
2014-04-05 10:06:09 PM

bratface: I use 3 eggs (one whole egg plus two yolks) & about 1 teaspoon water. Whip gently, add two teaspoons of butter to a non-stick pan and cook on low heat until just slightly wet, season with salt & pepper. These are the creamiest, yummiest scrambled eggs I have ever had.


I would not eat that willingly.
 
2014-04-05 10:22:03 PM
Scrambled eggs aren't finished until you add the cheddar cheese and ketchup.
 
2014-04-05 10:33:49 PM

WTFDYW: An egg is an egg. Free range eggs are no different than eggs from a caged bird or a cage free bird. They all eat the same diet.


You obviously know absolutely nothing about chickens.

Perhaps less than zero.
 
2014-04-05 10:37:06 PM

The English Major: Scrambled eggs aren't finished until you add the cheddar cheese and ketchup.


If the cheddar is at least 12 years old, and the ketchup is Heinz, and there's a side of hash, maybe.
 
2014-04-05 10:38:11 PM

TheOriginalEd: make them how you like them.


And if everybody just did whatever they wanted to do, what kind of society would that be?
 
2014-04-05 10:50:38 PM
Missing: Cook your eggs in bacon grease .... mmmmm
 
2014-04-05 10:52:28 PM

omeganuepsilon: WTFDYW: Marisyana: I use free range eggs and whip them with my immersion blender.  I melt some Kerrygold butter in the pan, add salt and pepper, pour in the eggs, scrape from the outside in until still wet but not runny, then put them in a food jar and bring them to work for breakfast.  For variety I'll saute a couple of chopped up sausage patties before adding the eggs.  I tried Ramsay's way, but they were too mushy for my taste.

An egg is an egg. Free range eggs are no different than eggs from a caged bird or a cage free bird. They all eat the same diet.

Taste does vary between chicken breeds though.  Egg farms tend to all use the same breeds or similar enough to produce what amounts to the "standard" egg at any rate, as where "free range" are all sorts of various breeds.


Heh. You're responding to someone that has been in the egg business for 33 years. But keep going on. I'll check back later.
 
2014-04-05 11:27:11 PM
Not scrambled but good: I've liked the suggestion I heard a while back to pour whisked eggs into boiling water that has been strongly stirred to spin in the pot. Wait about 30 seconds, then strain. Season to taste. It sounds crazy, but it works.
 
2014-04-05 11:41:04 PM

cfreak: Missing: Cook your eggs in bacon grease .... mmmmm


That's my best hangover cure.  Two eggs poached in Hatfield or Dietz and Watson bacon grease, plus said bacon, and two slices of Giant generic Maiers Italian toasted on 5.  With real butter.  And some apricot jam.
 
2014-04-05 11:44:58 PM

WTFDYW: Heh. You're responding to someone that has been in the egg business for 33 years. But keep going on. I'll check back later.


This is why I buy my eggs from Amish farmers.  With the bloom still on them, when I can.

And speaking of eggs, how many people here get unborn eggs any more?

I always get two for Easter.
 
2014-04-06 12:04:55 AM

WTFDYW: omeganuepsilon: WTFDYW: Marisyana: I use free range eggs and whip them with my immersion blender.  I melt some Kerrygold butter in the pan, add salt and pepper, pour in the eggs, scrape from the outside in until still wet but not runny, then put them in a food jar and bring them to work for breakfast.  For variety I'll saute a couple of chopped up sausage patties before adding the eggs.  I tried Ramsay's way, but they were too mushy for my taste.

An egg is an egg. Free range eggs are no different than eggs from a caged bird or a cage free bird. They all eat the same diet.

Taste does vary between chicken breeds though.  Egg farms tend to all use the same breeds or similar enough to produce what amounts to the "standard" egg at any rate, as where "free range" are all sorts of various breeds.

Heh. You're responding to someone that has been in the egg business for 33 years. But keep going on. I'll check back later.


Then, by all means....
Keep farking that chicken.
 
2014-04-06 12:18:28 AM

Mister Peejay: For better results, butter the pan and make diced potatoes before making the eggs.


Cook your bacon first and then cook your eggs in the bacon grease.   Works for fried or scrambled eggs.
 
2014-04-06 12:32:15 AM

WTFDYW: An egg is an egg. Free range eggs are no different than eggs from a caged bird or a cage free bird. They all eat the same diet.


I'd be fascinated to learn how caged battery hens eat a large variety of fresh greens and live worms insects.   I'm also curious to know where free range chickens are finding massive quantities of corn, soybeans, and antibiotics in open uncultivated fields.

Most organic/free range bullshiat is just that - marking bullshiat - but you can't honestly say that there is no difference.   You may not be able to TELL the difference in a blind taste test, but there is a measurable difference in the lab.
 
2014-04-06 12:43:34 AM

clyph: WTFDYW: An egg is an egg. Free range eggs are no different than eggs from a caged bird or a cage free bird. They all eat the same diet.

I'd be fascinated to learn how caged battery hens eat a large variety of fresh greens and live worms insects.   I'm also curious to know where free range chickens are finding massive quantities of corn, soybeans, and antibiotics in open uncultivated fields.

Most organic/free range bullshiat is just that - marking bullshiat - but you can't honestly say that there is no difference.   You may not be able to TELL the difference in a blind taste test, but there is a measurable difference in the lab.


Keep telling yourself that. It will be true sooner or later.
 
2014-04-06 01:56:28 AM
"We don't care how many years you've been adding milk, cream or water to your eggs, it stops today. Despite whatever type of logic you've attributed to this addition, the truth is that eggs and added liquid will separate during cooking which creates wet, overcooked eggs"

And this is what let me know the author of that article is a buffoon. Scrambled eggs with milk, cream or even water will produce some of the fluffiest eggs you've ever had.
 
2014-04-06 07:40:27 AM
FTW if you need someone to tell you how to make scrambled eggs, you're a D-bag, stay the f*ck out of the kitchen. No, there nothing you can help with, just set the table.
 
2014-04-06 07:45:15 AM
 WTFDYW: I have chickens, I cook in a restaurant, so, while I'm getting a kick out of these comments, you apparently have never had good eggs. Find a small farm. Give 'em two bucks for a dozen of their eggs, you will understand.
 
2014-04-06 07:49:27 AM
Oh, and ringing up cartons of eggs does not constitute 'being in the egg business'.
 
2014-04-06 09:40:59 AM

laurens:  WTFDYW: I have chickens, I cook in a restaurant, so, while I'm getting a kick out of these comments, you apparently have never had good eggs. Find a small farm. Give 'em two bucks for a dozen of their eggs, you will understand.


I'm with WTFDYW. Nobody can tell the difference between free-range, organic, regular, brown, omega-3, pasteurized, whatever. You might think you can, but a blind taste test would prove you wrong. An egg's an egg and people who pay extra for any reason are suckers.
 
2014-04-06 11:01:02 AM

ransack.: laurens:  WTFDYW: I have chickens, I cook in a restaurant, so, while I'm getting a kick out of these comments, you apparently have never had good eggs. Find a small farm. Give 'em two bucks for a dozen of their eggs, you will understand.

I'm with WTFDYW. Nobody can tell the difference between free-range, organic, regular, brown, omega-3, pasteurized, whatever. You might think you can, but a blind taste test would prove you wrong. An egg's an egg and people who pay extra for any reason are suckers.


Says someone who's ever only had eggs from the grocers or have a poor sense of taste.  The latter is nothing to be ashamed of, mind you.  Basing some over-reaching absolute on your limited anecdotal experience is another deal entirely, and you should be ashamed of that.

Sure, some varying breeds of chicken will more or less be the same, given the same feed, but some are very different, at least as far as the yolks go.  A lot of varying breeds provide a much richer yolk, more orangish than yellow, even on the same feed.

The one's we had for the longest(unsure of breed, they had black feathers and laid slightly smaller and brown eggs), they were almost too rich, and got tiresome quickly if you're not big on rich foods.(ie crab meat can be good but too rich for some, reducing how much people will tolerate in one sitting, alfredo sauce, the same). 

Also, "free range" if they're actually free to go about the farm/yard, eat a wide variety of bugs and seeds and bits of plant, which will of course change the flavor of the eggs.  Saying they all taste the same regardless is an argument from ignorance, bordering on stupidity at this point, as it's been explained.
 
2014-04-06 11:10:17 AM
The proper way to eat eggs is poached, on an English muffin, with some bacon and some light, lemony hollandaise.

/yes, bacon. Much better than ham in eggs Benedict.
 
2014-04-06 12:03:25 PM

laurens: Oh, and ringing up cartons of eggs does not constitute 'being in the egg business'.


EAT ME. I am in the egg business. Don't EVEN try to preach at me about poultry diets.
 
2014-04-06 02:46:08 PM

zepher: I'll stick with Alton Brown's scrambled egg recipe.
HuffPo can eat a bowl of dicks.

http://www.foodnetwork.com/recipes/alton-brown/perfect-scrambled-egg s- recipe.html


Thanks for that link... if nothing else, the "preheat the plate" tip is a good one. The thing I hate most about making breakfast is that it gets cold too fast!
 
2014-04-06 06:37:51 PM

WTFDYW: laurens: Oh, and ringing up cartons of eggs does not constitute 'being in the egg business'.

EAT ME. I am in the egg business. Don't EVEN try to preach at me about poultry diets.


I tried this a couple weeks ago with "being in the c-cig business"....but everyone is going to have their opinion, regardless.
 
2014-04-06 07:22:25 PM

Witness99: WTFDYW: laurens: Oh, and ringing up cartons of eggs does not constitute 'being in the egg business'.

EAT ME. I am in the egg business. Don't EVEN try to preach at me about poultry diets.

I tried this a couple weeks ago with "being in the c-cig business"....but everyone is going to have their opinion, regardless.


WTF are you talking about?
 
2014-04-06 09:23:52 PM

WTFDYW: Witness99: WTFDYW: laurens: Oh, and ringing up cartons of eggs does not constitute 'being in the egg business'.

EAT ME. I am in the egg business. Don't EVEN try to preach at me about poultry diets.

I tried this a couple weeks ago with "being in the c-cig business"....but everyone is going to have their opinion, regardless.

WTF are you talking about?


Chill man, I think he's just saying that even though he sells the toxic little plugs people here didn't let him speak from authority about them (in a thread I haven't seen). I think he was commiserating with you that actual expertise doesn't mean jack compared to strongly held armchair Internet opinion, or something.
 
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