The Accidental Scientist - The Science of Cooking

Reply #75 - 07/11/10 at 21:57:27

kamikaze Ex Member

i think every tips here all work and effective..
I enjoy more cooking now!

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Reply #76 - 07/13/10 at 04:27:14

July Red Offline
Junior Member
Welcome to Cooking!

Posts: 62

I usually have a can of condensed milk in the fridge and use a little of that for scrambled eggs. Wink

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Reply #77 - 07/13/10 at 12:48:24

chris Harris Ex Member

It is something really new to me, I would consider trying it!!

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Reply #78 - 07/15/10 at 03:21:37

Imrozz7 Ex Member

condensed milk is much better, but it depends on people taste.

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Reply #79 - 07/16/10 at 23:50:30

buah Ex Member

thanks for this nice info, it's so useful for me.

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Reply #80 - 07/21/10 at 07:48:08

mike ramsey Ex Member

Mmmm, buttered whole wheat toast. And some cheese on top (of the eggs), don't forget the ketchup. Perhaps, if you're really hungry, a piece of ham and some hashbrowns.

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Reply #81 - 07/22/10 at 17:58:42

francoisemeek Ex Member

For creamy eggs, remove from heat source while still very moist - the internal heat of the eggs will complete the cooking process. Eggs that become too dry indicate that they have been overcooked.

Half-n-half can be used and you can also add a bit of cubed cream cheese - whirl in a blend to combine (until very frothy); heat your butter in your pan, coook your eggs just until very moist.

Hope this helps.

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Reply #82 - 07/22/10 at 18:44:03

WannabeChef Offline
Full Member
MmmmMmm food
Beijing

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Posts: 110

Great topic!
I always whisk the eggs, milk, salt and pepper.
But now I know I should add the salt and pepper later.

Read some great recipes here. Going to try them out soon.
Too bad it's hard to get real butter. Really need some.

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Reply #83 - 08/03/10 at 05:03:29

mangsayurtahu Ex Member

After you put your sour cream in, go vomit in the nearest sink!!! [j-k] Just use butter.

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Reply #84 - 08/06/10 at 00:59:20

mishawelsh Ex Member

Oh how different we all are I abhor soft scrambled eggs, I like mine dry! I also like them in a warm tortilla with salsa, cheese, and bacon!!! Yummy yummy eggs!!!! Quiche, egg custard, deviled eggs, boiled eggs, poached eggs, over-easy, and HARD SCRAMBLED Roll Eyes

Also used to love to egg my enemies houses as a prank when I was a teenager Tongue

But I only did it once after I thought the owner would skin me alive Embarrassed

Not to mention my own dear sweet mother who would've KILLED me for wasting food like that!!!

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Reply #85 - 08/16/10 at 19:58:41

Ted W. Ex Member

If you use milk the eggs will be a lot fluffier and fuller than if you use water...fyi.

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Reply #86 - 08/20/10 at 00:10:53

mikey b Offline
YaBB Newbies
Welcome to Cooking!

Posts: 30

What about non fat fromage frais. I use it to make omlettes but have never tried with scrambled eggs!

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Reply #87 - 08/23/10 at 11:06:44

Cilla Maria Ex Member

I remember once reading a classic method in an old book published in USA sometime in the early 1960's I think but cannot remember the name of the book or the Author. Does anyone know ?

Thanks to all.

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Reply #88 - 08/23/10 at 11:54:38

nigrilaforever90 Offline
Full Member
Welcome to Cooking!

Posts: 104

You'd better remember method - not author or name of these book Cheesy

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Reply #89 - 08/23/10 at 17:59:47

Janice Harper Ex Member

Has anyone ever use half & half creamer instead of milk? It has been my little secret. =)

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