[NFB-InTheKitchen] Making Scrambled Eggs

[Bruce Roberds]

These are all really good tips, but seeing so many makes me want to put  my
2 cents worth in.  First tip is to add a small amount of salt, pepper, and
garlic powder or granulated garlic to the eggs.  A little garlic has made a
big difference in the taste that has resulted in many compliments from
others who have eaten eggs that I have cooked.  My other tip is if you are
only cooking for yourself try using a product called "just crack an egg".
They come in many different flavors  such as "All American", "Denver", "All
Meats", etc.  Again I add a little salt, pepper, and garlic to two eggs and
you cook it right in the container provided.  I have found that if I cook
them for 30 seconds in the microwave then take it out and stir then repeat
two more times they come out perfect every time.  That way  you get some
variety with your scrambled eggs depending on what flavors you purchase,
you get scrambled eggs with onion, peppers, cheese, sausage, bacon, ham and
other things.

On Wed, Feb 28, 2024 at 12:18 PM <dandrews920 at comcast.net> wrote:

> If you don’t scramble the egg before pouring into ring, just break into
> ring, you can make a fried egg.
>
>
>
> Dave
>
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> *From:* NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org> *On Behalf
> Of *Ginger Kutsch
> *Sent:* Wednesday, February 28, 2024 9:09 AM
> *To:* 'NFB In The Kitchen' <nfb-inthekitchen at nfbnet.org>
> *Subject:* Re: [NFB-InTheKitchen] Making Scrambled Eggs
>
>
>
> It also helps to use a timer so you can get the same results once you find
> how you liked them cooked.
>
>
>
> We like to make egg sandwiches with cheese on an English muffin. We
> scramble two eggs and pour them into a food ring that’s sitting in a heated
> pan. The inside of the ring is greased as well as the pan.
>
> Here’s the ring we use, it has higher side than a normal egg ring:
>
> Amazon.com: Cutlery-Pro Food Plating Presentation Ring, 18/8 Stainless
> Steel, 3.5 x 2-Inch: Food Tongs: Home & Kitchen
> <https://www.amazon.com/gp/product/B00428M7RU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1>
>
> Next, pour eggs into ring and let cook for 1 minute. Then hold the ring in
> place and stir with a fork, scraping sides. Cook another one minute and
> stir again.  About 30 seconds later, hold the ring down while you lightly
> scrape the sides and then remove ring. Eggs should remain in ring form. Set
> ring aside and carefully flip eggs over and cook about 2.5 minutes longer.
> Of course the timing will vary from one stove to the next depending on
> cooking temp, etc. but the timing helps to take the guess work out of
> cooking. You can also lightly touch the eggs in the ring before flipping to
> ensure they’re cooked enough to flip. The ring also keeps the eggs in one
> place and you can use the ring to guide your fingers to the eggs.
>
>
>
> HTH,
>
> Ginger
>
> *From:* NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org> *On Behalf
> Of *Brandon Olivares
> *Sent:* Wednesday, February 28, 2024 9:04 AM
> *To:* NFB In The Kitchen <nfb-inthekitchen at nfbnet.org>
> *Subject:* Re: [NFB-InTheKitchen] Making Scrambled Eggs
>
>
>
> Thanks, this helps. Pretty much what I figured but wanted to be sure.
>
>
>
> *From: *NFB-InTheKitchen <nfb-inthekitchen-bounces at nfbnet.org> on behalf
> of David Andrews <dandrews920 at comcast.net>
> *Date: *Wednesday, February 28, 2024 at 8:45 AM
> *To: *NFB In The Kitchen <nfb-inthekitchen at nfbnet.org>
> *Subject: *Re: [NFB-InTheKitchen] Making Scrambled Eggs
>
> Just crack some eggs into a bowl, add a little slurp of milk, then
> beat them up with a fork so mixed.  Heat some butter or oil in a
> frying pan, medium heat and add the egg mixture.  Stir with fork or
> wooden spoon.  After a couple minutes they will start to thicken up.
> Cook them to the consistency you want, you can touch them lightly, to
> see how wet they are. Experience will help.
>
> You could just do one egg, and a small pan, to practice a couple
> times so you get the feel of it!
>
> Dave
>
> At 06:22 AM 2/28/2024, you wrote:
> >Content-Language: en-US
> >Content-Type: multipart/alternative;
> >
> >boundary="_000_CO3PR18MB50056402FDD74B12ABEF9B2DDE582CO3PR18MB5005namp_"
> >
> >I've been wanting to try to make scrambled eggs. I did it a hanful
> >of times years ago but it's been a long time and I'm feeling a bit
> >nervous to try.
> >
> >
> >
> >Any tips? How to know when they are done? I don't want to overcook them.
> >
> >
> >
> >Thanks,
> >
> >Brandon
>
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