<html><head><meta http-equiv="content-type" content="text/html; charset=utf-8"></head><body dir="auto">I typically set all my things on the counter near the stove, then warm some olive oil or butter in a pan on low. I then crack the eggs directly into the pan, add a small amount of heavy cream and a bunch of seasoning, then turn the heat up and scramble the eggs with a spatula. I know a lot of people like to scramble their eggs in a bowl separately, but I like this method because I don’t lose any of the egg. <br><br><div dir="ltr">Sent from my iPhone</div><div dir="ltr"><br><blockquote type="cite">On Feb 28, 2024, at 14:00, Bruce Roberds <broberds60@gmail.com> wrote:<br><br></blockquote></div><blockquote type="cite"><div dir="ltr"><div dir="ltr">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.</div><br><div class="gmail_quote"><div dir="ltr" class="gmail_attr">On Wed, Feb 28, 2024 at 12:18 PM <<a href="mailto:dandrews920@comcast.net">dandrews920@comcast.net</a>> wrote:<br></div><blockquote class="gmail_quote" style="margin:0px 0px 0px 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex"><div class="msg-1845979645967830574"><div lang="EN-US" style="overflow-wrap: break-word;"><div class="m_-1845979645967830574WordSection1"><p class="MsoNormal"><span style="font-size:11pt">If you don’t scramble the egg before pouring into ring, just break into ring, you can make a fried egg.<u></u><u></u></span></p><p class="MsoNormal"><span style="font-size:11pt"><u></u> <u></u></span></p><p class="MsoNormal"><span style="font-size:11pt">Dave<u></u><u></u></span></p><p class="MsoNormal"><span style="font-size:11pt"><u></u> <u></u></span></p><p class="MsoNormal"><span style="font-size:11pt"><u></u> <u></u></span></p><p class="MsoNormal"><span style="font-size:11pt"><u></u> <u></u></span></p><div><div style="border-right:none;border-bottom:none;border-left:none;border-top:1pt solid rgb(225,225,225);padding:3pt 0in 0in"><p class="MsoNormal"><b><span style="font-size:11pt">From:</span></b><span style="font-size:11pt"> NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org" target="_blank">nfb-inthekitchen-bounces@nfbnet.org</a>> <b>On Behalf Of </b>Ginger Kutsch<br><b>Sent:</b> Wednesday, February 28, 2024 9:09 AM<br><b>To:</b> 'NFB In The Kitchen' <<a href="mailto:nfb-inthekitchen@nfbnet.org" target="_blank">nfb-inthekitchen@nfbnet.org</a>><br><b>Subject:</b> Re: [NFB-InTheKitchen] Making Scrambled Eggs<u></u><u></u></span></p></div></div><p class="MsoNormal"><u></u> <u></u></p><p class="MsoNormal"><span style="font-size:11pt">It also helps to use a timer so you can get the same results once you find how you liked them cooked. <u></u><u></u></span></p><p class="MsoNormal"><span style="font-size:11pt"><u></u> <u></u></span></p><p class="MsoNormal"><span style="font-size:11pt">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.<u></u><u></u></span></p><p class="MsoNormal"><span style="font-size:11pt">Here’s the ring we use, it has higher side than a normal egg ring:<u></u><u></u></span></p><p class="MsoNormal"><a href="https://www.amazon.com/gp/product/B00428M7RU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1" target="_blank">Amazon.com: Cutlery-Pro Food Plating Presentation Ring, 18/8 Stainless Steel, 3.5 x 2-Inch: Food Tongs: Home & Kitchen</a><u></u><u></u></p><p class="MsoNormal">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. <u></u><u></u></p><p class="MsoNormal"><u></u> <u></u></p><p class="MsoNormal">HTH,<u></u><u></u></p><p class="MsoNormal">Ginger <span style="font-size:11pt"><u></u><u></u></span></p><div><div style="border-right:none;border-bottom:none;border-left:none;border-top:1pt solid rgb(225,225,225);padding:3pt 0in 0in"><p class="MsoNormal"><b><span style="font-size:11pt">From:</span></b><span style="font-size:11pt"> NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org" target="_blank">nfb-inthekitchen-bounces@nfbnet.org</a>> <b>On Behalf Of </b>Brandon Olivares<br><b>Sent:</b> Wednesday, February 28, 2024 9:04 AM<br><b>To:</b> NFB In The Kitchen <<a href="mailto:nfb-inthekitchen@nfbnet.org" target="_blank">nfb-inthekitchen@nfbnet.org</a>><br><b>Subject:</b> Re: [NFB-InTheKitchen] Making Scrambled Eggs<u></u><u></u></span></p></div></div><p class="MsoNormal"><u></u> <u></u></p><p class="MsoNormal"><span style="font-size:11pt">Thanks, this helps. Pretty much what I figured but wanted to be sure.<u></u><u></u></span></p><p class="MsoNormal"><span style="font-size:11pt"><u></u> <u></u></span></p><div id="m_-1845979645967830574mail-editor-reference-message-container"><div><div style="border-right:none;border-bottom:none;border-left:none;border-top:1pt solid rgb(181,196,223);padding:3pt 0in 0in"><p class="MsoNormal" style="margin-bottom:12pt"><b><span style="font-size:12pt;font-family:Aptos,sans-serif;color:black">From: </span></b><span style="font-size:12pt;font-family:Aptos,sans-serif;color:black">NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org" target="_blank">nfb-inthekitchen-bounces@nfbnet.org</a>> on behalf of David Andrews <<a href="mailto:dandrews920@comcast.net" target="_blank">dandrews920@comcast.net</a>><br><b>Date: </b>Wednesday, February 28, 2024 at 8:45 AM<br><b>To: </b>NFB In The Kitchen <<a href="mailto:nfb-inthekitchen@nfbnet.org" target="_blank">nfb-inthekitchen@nfbnet.org</a>><br><b>Subject: </b>Re: [NFB-InTheKitchen] Making Scrambled Eggs<u></u><u></u></span></p></div><div><p class="MsoNormal"><span style="font-size:11pt">Just crack some eggs into a bowl, add a little slurp of milk, then <br>beat them up with a fork so mixed. Heat some butter or oil in a <br>frying pan, medium heat and add the egg mixture. Stir with fork or <br>wooden spoon. After a couple minutes they will start to thicken up. <br>Cook them to the consistency you want, you can touch them lightly, to <br>see how wet they are. Experience will help.<br><br>You could just do one egg, and a small pan, to practice a couple <br>times so you get the feel of it!<br><br>Dave<br><br>At 06:22 AM 2/28/2024, you wrote:<br>>Content-Language: en-US<br>>Content-Type: multipart/alternative;<br>> <br>>boundary="_000_CO3PR18MB50056402FDD74B12ABEF9B2DDE582CO3PR18MB5005namp_"<br>><br>>I've been wanting to try to make scrambled eggs. I did it a hanful <br>>of times years ago but it's been a long time and I'm feeling a bit <br>>nervous to try.<br>><br>><br>><br>>Any tips? How to know when they are done? I don't want to overcook them.<br>><br>><br>><br>>Thanks,<br>><br>>Brandon<br><br><u></u><u></u></span></p></div></div></div></div></div>_______________________________________________<br>
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