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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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14715 clicks; posted to Main » on 05 Apr 2014 at 2:35 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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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 07:27:10 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.
 
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