- Joined
- Jan 28, 2012
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people who want to eat unhealthy food will always find an excuse
I am not knocking how you like your eggs, I am just not getting what the point of your original comment was because you are the one who controls how they are cooked.By under-cooked I mean not well-done - a little mushy and runny.
Since I find under-cooked eggs disgusting, I don't scramble my eggs.
If you think it is unhealthy for you, that is okay, no one said you had to cook them that way, but it is always nice to learn new techniques.Umm - gross. Egg with a huge pad of butter? That defeats the whole purpose behind me wanting to cook them without any oil. i don't want unhealthy, heavy-fat eggs.
It sounds like you are using too high of a heat. Adjust and overcome.And his brand of pans (which he's using) are crap. They heat too quick and I've never been able to use them without burning anything.
No, he clearly explains why he does it. It is a technique in cooking them.That's why he has to go on/off/on/off with the heat, because if he doesn't he'll burn the crap out of it.
I find it silly that a person would jump in a topic with their negative opinion of "gross" when that is basically an invite for responses and then wonder why they are getting the responses they do.I find this 'defend the butter' thing to be a bit silly - I have my own health problems to worry about. Why does everyone suddenly pretend to care what I have to do?
What you call "fluffiness" is just tasteless, valueless air.I whisk the eggs for 30+ seconds to add fluffiness, then cook over a low-medium not to over cook them and use butter and a little more than I should to add flavor. The key to me is never scrape the dried egg from the skillet. I only serve what falls out of the skillet.
What you call "fluffiness" is just tasteless, valueless air.
Prolly gives you some hellacious egg farts!
Butter is OK, but there is nothing wrong with those scrapings, which blend unobtrusively in with the rest, especially if you mix them up a bit when they are hot.
Eggs are already soft! Plenny soft for me, anyway.Fluffiness is just tasteless air, but its not valueless. It creates a nice soft texture that most people find enjoyable when it comes to scrambled eggs.
I whisk the eggs for 30+ seconds to add fluffiness, then cook over a low-medium not to over cook them and use butter and a little more than I should to add flavor. The key to me is never scrape the dried egg from the skillet. I only serve what falls out of the skillet.
I whisk the eggs for 30+ seconds to add fluffiness, then cook over a low-medium not to over cook them and use butter and a little more than I should to add flavor. The key to me is never scrape the dried egg from the skillet. I only serve what falls out of the skillet.
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