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</o:shapelayout></xml><![endif]--></head><body lang=EN-US link=blue vlink=purple style='word-wrap:break-word'><div class=WordSection1><p class=MsoNormal><span style='font-size:11.0pt'>If you don’t scramble the egg before pouring into ring, just break into ring, you can make a fried egg.<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt'>Dave<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt'><o:p> </o:p></span></p><div><div style='border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in'><p class=MsoNormal><b><span style='font-size:11.0pt'>From:</span></b><span style='font-size:11.0pt'> NFB-InTheKitchen <nfb-inthekitchen-bounces@nfbnet.org> <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' <nfb-inthekitchen@nfbnet.org><br><b>Subject:</b> Re: [NFB-InTheKitchen] Making Scrambled Eggs<o:p></o:p></span></p></div></div><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><span style='font-size:11.0pt'>It also helps to use a timer so you can get the same results once you find how you liked them cooked. <o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt'>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.<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt'>Here’s the ring we use, it has higher side than a normal egg ring:<o:p></o:p></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">Amazon.com: Cutlery-Pro Food Plating Presentation Ring, 18/8 Stainless Steel, 3.5 x 2-Inch: Food Tongs: Home & Kitchen</a><o:p></o:p></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. <o:p></o:p></p><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>HTH,<o:p></o:p></p><p class=MsoNormal>Ginger <span style='font-size:11.0pt'><o:p></o:p></span></p><div><div style='border:none;border-top:solid #E1E1E1 1.0pt;padding:3.0pt 0in 0in 0in'><p class=MsoNormal><b><span style='font-size:11.0pt'>From:</span></b><span style='font-size:11.0pt'> NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org">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">nfb-inthekitchen@nfbnet.org</a>><br><b>Subject:</b> Re: [NFB-InTheKitchen] Making Scrambled Eggs<o:p></o:p></span></p></div></div><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal><span style='font-size:11.0pt'>Thanks, this helps. Pretty much what I figured but wanted to be sure.<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt'><o:p> </o:p></span></p><div id=mail-editor-reference-message-container><div><div style='border:none;border-top:solid #B5C4DF 1.0pt;padding:3.0pt 0in 0in 0in'><p class=MsoNormal style='margin-bottom:12.0pt'><b><span style='font-size:12.0pt;font-family:"Aptos",sans-serif;color:black'>From: </span></b><span style='font-size:12.0pt;font-family:"Aptos",sans-serif;color:black'>NFB-InTheKitchen <<a href="mailto:nfb-inthekitchen-bounces@nfbnet.org">nfb-inthekitchen-bounces@nfbnet.org</a>> on behalf of David Andrews <<a href="mailto:dandrews920@comcast.net">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">nfb-inthekitchen@nfbnet.org</a>><br><b>Subject: </b>Re: [NFB-InTheKitchen] Making Scrambled Eggs<o:p></o:p></span></p></div><div><p class=MsoNormal><span style='font-size:11.0pt'>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><o:p></o:p></span></p></div></div></div></div></body></html>