They should have a knob of butter melted until sizzling but not burning, and then have eggs broken into the pan and whisked until frothy. Then they should have the heat lowered a little bit, salt and pepper added (and at this point you can add other tasty things, like parsley and chives and anything else that takes your fancy) and then you stir and mix and break constantly until they are underdone by about thirty seconds, and then ladled onto toast. And eaten straight away.
I tend to not butter the toast, and put the butter in the eggs instead. Hence they are delicious without being obscenely unhealthy.
Scrambled eggs should never contain milk - eugh! Milk makes scrambled eggs watery.
Scrambled eggs cannot be made in a microwave. That is not scrambled egg. That is a disgusting mess.
Scrambled eggs are nice with all sorts of other things thrown in, as well. Garlic is good - I use garlic that I dry and crush, so it's powdered. Rosemary is good. Ground coriander seed is good. Milk is not, though.
Hmm. . . the last few times we have had scrambled eggs they have had milk in. (And they have not been watery.) Sometimes they have been overdone, though.
I'm not sure I'd describe the effect of milk as watery, though it does change them. Perhaps the quantity of milk is significant. Agree about underdone though, I find overdoing them makes a much bigger (and invariably negative) difference to my appreciation of them than the presence or absence of milk.
It never even occurred to me that someone might try to use a microwave for scrambled eggs! I boggle.
It never even occurred to me that someone might try to use a microwave for scrambled eggs!
It's one of the things microwaves were specifically advertised with when becoming common domestic appliances. Jimmy Tarbuck going "Look how quick and easy it is to make scrambled eggs." I wouldn't think of making scrambled eggs just for myself any other way.
Yep, they're fine in a microwave SO LONG as you stop them before they're finished - if you wait until they're lightly-cooked, they'll be a rubbery omelette by the time you eat them.
Well that's because you made them. If I made them they wouldn't have milk in. And if we ever had smoked salmon on hand they'd have smoked salmon in. The wording was should not do.
There's quite a few things we don't do quite as they should be done. But that doesn't mean they're done the right way, just that that's how we do them because of lack of time/money/ingredients/tuits/whatever.
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(no subject)
Date: 2004-01-28 08:35 am (UTC)Or toast.
(no subject)
Date: 2004-01-28 08:57 am (UTC)Chives. Hmmm.
(no subject)
Date: 2004-01-28 09:01 am (UTC)They should have a knob of butter melted until sizzling but not burning, and then have eggs broken into the pan and whisked until frothy. Then they should have the heat lowered a little bit, salt and pepper added (and at this point you can add other tasty things, like parsley and chives and anything else that takes your fancy) and then you stir and mix and break constantly until they are underdone by about thirty seconds, and then ladled onto toast. And eaten straight away.
I tend to not butter the toast, and put the butter in the eggs instead. Hence they are delicious without being obscenely unhealthy.
Scrambled eggs should never contain milk - eugh! Milk makes scrambled eggs watery.
Scrambled eggs cannot be made in a microwave. That is not scrambled egg. That is a disgusting mess.
Scrambled eggs are nice with all sorts of other things thrown in, as well. Garlic is good - I use garlic that I dry and crush, so it's powdered. Rosemary is good. Ground coriander seed is good. Milk is not, though.
(no subject)
Date: 2004-01-28 09:03 am (UTC)Smoked salmon and cream.
(no subject)
Date: 2004-01-28 09:12 am (UTC)(no subject)
Date: 2004-01-28 09:20 am (UTC)(no subject)
Date: 2004-01-28 09:28 am (UTC)(no subject)
Date: 2004-01-28 09:50 am (UTC)Most especially the underdone bit, because they do keep cooking for a bit out of the pan.
(no subject)
Date: 2004-01-28 10:19 am (UTC)(no subject)
Date: 2004-01-28 12:50 pm (UTC)DGNED
Date: 2004-01-28 01:12 pm (UTC)I'm not sure I'd describe the effect of milk as watery, though it does change them. Perhaps the quantity of milk is significant. Agree about underdone though, I find overdoing them makes a much bigger (and invariably negative) difference to my appreciation of them than the presence or absence of milk.
It never even occurred to me that someone might try to use a microwave for scrambled eggs! I boggle.
(no subject)
Date: 2004-01-28 02:57 pm (UTC)Re: DGNED
Date: 2004-01-29 02:08 am (UTC)It's one of the things microwaves were specifically advertised with when becoming common domestic appliances. Jimmy Tarbuck going "Look how quick and easy it is to make scrambled eggs." I wouldn't think of making scrambled eggs just for myself any other way.
Re: DGNED
Date: 2004-01-29 04:56 am (UTC)Re:
Date: 2004-01-29 08:25 am (UTC)There's quite a few things we don't do quite as they should be done. But that doesn't mean they're done the right way, just that that's how we do them because of lack of time/money/ingredients/tuits/whatever.