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  1. #1
    Thailand Expat
    Headworx's Avatar
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    Show us your Scrambled Eggs.

    Scrambled Eggs came up in a thread last night. Something so simple can be fucked-up beyond belief or a delight to eat, and there's a hundred different ideas on how they should be cooked (even the best chefs in the world often disagree with each other on this). So show us or tell us how you do yours.

    My take on a favourite easy breakfast is;
    A little milk and a knob of butter into a cold saucepan, then turn on the heat to medium. This isn't a race!.


    3 eggs in this case, broken into the saucepan and gently agitated with a wooden spoon to mix.


    Fully mixed and the heat is coming up enough to start curds setting. The problem now was wanting to take more pics but you cannot stop gently moving the eggs around once steam appears in the saucepan because the point of no return is seconds away!.


    And turned out onto a plate while they're still a little wet (they'll keep cooking for the next minute), then seasoned with S & P.


    So who's got other ideas on how this should be done?.

  2. #2
    hangin' around cyrille's Avatar
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    I do the same except that I put the milk in a bowl with the eggs and give a quick whisk.

    Oh, and I never see any 'curds', hopefully.

  3. #3
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    ^The whole whisk/don't whisk thing is something a lot of people disagree on. I've tried both ways and can't really see or taste much difference .

    Sorry if the curd terminology is wrong, I dont know what the correct terminoligy is for when eggs start to set but you know what I meant

  4. #4
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    Quote Originally Posted by Headworx
    I've tried both ways and can't really see or taste much difference
    I whisk the fuck out of them with the milk until its foamy then bang it onto a warm pan immediately.

    Makes them fluffier imo

  5. #5
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    Fry or boil em.

    I can't stand scrambled for some reason.

  6. #6
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    Quote Originally Posted by Headworx View Post
    ^The whole whisk/don't whisk thing is something a lot of people disagree on. I've tried both ways and can't really see or taste much difference .

    Sorry if the curd terminology is wrong, I dont know what the correct terminoligy is for when eggs start to set but you know what I meant
    Actually, I think curds is the right word.

  7. #7
    hangin' around cyrille's Avatar
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    It looks like it is!

    Apologies and green owed.

  8. #8
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    I don't use any butter.
    I mix the eggs and milk in a bowl then I add the mix to the warm pan.

  9. #9
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    The depth of debate on this forum enthrals me and is the only reason I joined.

    I have a number of teaspoons in my house and to the uninformed they seem to be identical. To me, however, they are distinct individuals each with its own specific purpose. Some have names in accordance with their functions. There are no prizes for guessing what " Coffee" and "Sugar" do. They have become part of our family and it is not unusual for my wife to place them in her pocket and take them up the mountain with our dogs when she goes for her daily promenade.

    As a comparative newcomer I will stick to mundane things like spoons. Hopefully one day I will be able to contribute to a higher level of debate and, who knows, I may yet aspire to be able to give my views on frying bacon if I apply myself to emulating longer established members ?

  10. #10
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    ^Great contribution DF. There may come a day when stabbing yourself in the eye daily with those 2 spoons will stop, and will likely coincide with your decision to stop drinking coffee from the cup and start using a straw. Again.

  11. #11
    Pedantic bastard
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    Quote Originally Posted by Digby Fantona View Post

    As a comparative newcomer I will stick to mundane things like spoons.
    Fair enough. What is your take on sporks?

  12. #12
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    One of the few things that microwave ovens were designed for. Gone are the days of scrambled egg catching and spending ages cleaning the pan.

    Whish the eggs with the milk and a knob of butter and nuke it for 3mins. Works every time and easy to wash up.

  13. #13
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    ^
    I'll not be eating in your restaurant ,

  14. #14
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    Quote Originally Posted by nidhogg View Post
    Quote Originally Posted by Digby Fantona View Post

    As a comparative newcomer I will stick to mundane things like spoons.
    Fair enough. What is your take on sporks?
    I do not like them.I do not like anything that tries to perform more than one function. I abhor smart TVs, combined DVD/TVs, a phone should be just a phone and a tablet a tablet.

    Sporks are neither spoons nor forks and cause consternation for the user. They have no place in a civilised world and those who promulgate their use should be rounded up and done away with. They are Satan's instrument.

  15. #15
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    The utensil you are describing is a "splade"

    Now fork off
    Last edited by Iceman123; 11-06-2017 at 05:54 PM.

  16. #16
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    Quote Originally Posted by Iceman123 View Post
    The utensil you are describing is a "splade"

    Now fork off
    I am sure that nobody understands this. Please try to be coherent.

  17. #17
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    Quote Originally Posted by hallelujah View Post
    Fry or boil em.

    I can't stand scrambled for some reason.
    Same here devils food. Poached eggs on the other hand....

  18. #18
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    Quote Originally Posted by Digby Fantona View Post
    I do not like anything that tries to perform more than one function.


    Fair point. Mind you, the dual use penis must give you some problems.....

  19. #19
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by nidhogg
    the dual use penis must give you some problems.....
    not if the instruction booklet is carefully reviewed...

  20. #20
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    Quote Originally Posted by nidhogg View Post
    Quote Originally Posted by Digby Fantona View Post
    I do not like anything that tries to perform more than one function.


    Fair point. Mind you, the dual use penis must give you some problems.....
    You're presuming he uses it for more than one function.

  21. #21
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    Quote Originally Posted by Troy View Post
    One of the few things that microwave ovens were designed for. Gone are the days of scrambled egg catching and spending ages cleaning the pan.

    Whisk, a bit, the eggs with the milk and a knob of butter and nuke it for 3mins. Works every time and easy to wash up.

    Hmmm.....

    Agree about using the m/w but I prefer to blitz the mix for 1 minute, take out and stir well.
    Repeat until you have the fluffy moist consistency required then let rest for a minute whilst they continue cooking.

    Add s+p to taste.

    Occasionally i'll add a blob of horseradish or mustard to the mix.
    Sometimes a handful of finely chopped herbs or spring onion.

    Wholemeal bread/toast or German black rye bread, a couple of slices of smoked salmon then topped with the scrambled eggs. Lovely.

    Good fresh eggs can't be beat. I eat far too many.

  22. #22
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    The only things that refined people place in scrambled eggs are finely chopped chives. I find this relentless trend to vulgarity by adding other things to them absolutely stomach churning. There are no standards anymore.

  23. #23
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    I add a bit of fish sauce and Basil to 3 eggs. Butter in the pan but no milk.

    Whisk the eggs in the pan only, and keep removing the pan from the heat to not cook too quickly. Serve on thick toasted Walnut bread.

  24. #24
    Thailand Expat tomcat's Avatar
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    ^I have a similar recipe except I toss the fish sauce over my shoulder right at the beginning...

  25. #25
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    ^Is that for good luck? Similarly substituting for salt.

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