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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 166
    More: PSA, HuffPost Taste, milk, Julia Child  
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14681 clicks; posted to Main » on 05 Apr 2014 at 2:35 PM (47 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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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
 
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