There is one instance I know of where using any kind of wire whisk for moving eggs up will ruin the recipes. That's when making fritas in which case a fork is needed and only enough beating with that fork to break up the yolks. The reason for that is since the eggs got minimal amount of air added, they'll hold together better when all of the other ingredients get added and everything is set to cook.On Sat, 30 Jul 2011, [email protected] wrote:
> Yes, you can bake a large batch of eggs in the oven, but when this is done, > it is more like a casserole, or baked omelet, with other things in it like > ham, potatoes, vegetables, or a combination. If you want to do a large batch > of scrambled eggs on the stove top, they can be done in a large pot, stirred > gently and cooked slowly. Make sure the pot is well greased. > Hope this helps. > Alice > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
