Go Back  Quiltingboard Forums > Recipes
Scrambled Eggs >

Scrambled Eggs

Scrambled Eggs

Old 01-13-2020, 09:43 AM
  #11  
Power Poster
 
Join Date: Jan 2011
Location: Southern USA
Posts: 12,401
Default

Scrambled eggs should be soft and creamy. Cook on low heat until hot then turn off heat. So many think scrambled eggs are large chunks of egg. The eggs should be beaten not whipped (omelets should be whipped) until the whites are not noticeable in the yokes. Butter adds water to the eggs so use a little olive oil instead and they will cook fluffier.
Onebyone is offline  
Old 01-13-2020, 10:38 AM
  #12  
Member
 
Join Date: Aug 2015
Posts: 84
Default

Most of the restaurants in my neck of the woods use the 'fry & chop' method for scrambled eggs! You know-, break the yoke, toss on the grill, when dry- chop up & call it scrambled!!! Triple yuk to this method. Hate dry, flat scrambled eggs. I now refuse to order my eggs other than 'over, medium'. At least this way I have a fighting chance of getting a moist egg that hasn't been pounded into submission.
sewverybusy1
sewverybusy1 is offline  
Old 01-17-2020, 11:32 AM
  #13  
Super Member
 
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 2,542
Default

I always add a couple of tablespoons of almond cream cheese to my eggs near the end of their cooking. It makes them so velvety and creamy...yummmmm. Regular cream cheese is good too.

~ C
tropit is offline  
Old 01-22-2020, 08:11 AM
  #14  
Super Member
 
Join Date: Mar 2016
Posts: 2,169
Default

Originally Posted by ube quilting View Post
This may be an urban legend so I'm gonna continue it by passing it along. It seems some restaurants add a bit of pancake mix to scrambles to make them fluffy. Is it true I don't know but there may be some logic to it when you consider that the mix has baking powder in it and would also make it look like there are more eggs than there actually are. True or not
I've been in and around the restaurant/food business most of my life. I've never seen this done and never heard of it either. I'm not saying it hasn't ever been done or that it won't work. I'm just saying that mainstream restaurants don't and wouldn't do it.
People on special diets would be very upset to find their "scrambled eggs" had been tampered with.
bkay
bkay is offline  
Old 01-23-2020, 07:24 AM
  #15  
Super Member
 
Join Date: Aug 2018
Location: Near Seattle, WA
Posts: 4,191
Default

Some chains, including IHOP have recently had to add some fine print to their menus because of additives to their eggs and other menu items, it's mostly for the gluten-free people because the additives (flour based mostly) tend to have gluten.

I don't have any Celiac concerns or reactions myself and don't worry about gluten free. But I do like to be conscious of what is in my food and with a vegetarian background and a vegan son, I try to keep aware of things. Like how McDonald's french fries were not vegetarian for decades. Impossible burger at BK is still cooked on the same grills as the meats. And sadly, for those that have severe reactions to gluten, eating out is just not very safe at all. Even if the food themselves are safe, cross-contamination is still possible.
Iceblossom is offline  
Old 01-30-2020, 05:24 PM
  #16  
Power Poster
 
Jingle's Avatar
 
Join Date: Dec 2009
Location: Outside St. Louis
Posts: 36,389
Default

Scrambled eggs is like quilting. Everyone has their favorite way of making them.

I love eggs anyway but raw. I cook my own and very happy with the outcome.
Jingle is offline  
Old 01-30-2020, 05:30 PM
  #17  
Senior Member
 
Join Date: Mar 2011
Location: Org. Texas now Florida
Posts: 823
Default

add a tablespoon or two of milk ... beat in bowl until completely mixed ..... little dab of butter, Fold while cooking.
Fold, not beat again. salt and pepper , pepper flakes for me.
ThreadHead is offline  
Old 01-30-2020, 07:03 PM
  #18  
Super Member
 
Join Date: Dec 2010
Location: Dallas area, Texas, USA
Posts: 2,994
Default

I'm game to try this. I usually just use low heat and add nothing but a little water or milk before cooking. Keep stirring to a minimum. They are fluffy enough, but I like to experiment in the kitchen.
Rose_P is offline  
Old 01-31-2020, 04:19 PM
  #19  
Super Member
 
Join Date: Aug 2008
Location: new york state
Posts: 6,208
Default

I cannot use milk so I add a little water to my eggs and they come out nice and fluffy. I have heard of adding baking powder but never tried it.
I forgot who mentioned eating out and having problems with gluten. You are sp right. I never eat out anymore because we just don't know.
zennia is offline  
Old 02-16-2020, 02:45 PM
  #20  
Member
 
Join Date: Jan 2020
Posts: 36
Default

OK! I have a question since ya'll are talking eggs. I have a (sorta new) microwave and was told that eggs cannot be put in the thing but then I read of recipes where the put in eggs and cook it in the microwave. So which is it??? Can I or Can I Not?

Last edited by QuiltnNan; 02-17-2020 at 04:39 AM. Reason: shouting/all caps
Motley is offline  

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


FREE Quilting Newsletter


SEO by vBSEO ©2011, Crawlability, Inc.