Oh Donald; that takes me back to my childhood. We used cream, too.
Colleen
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eggs.
I also use milk when scrambling eggs. I find it makes them more fluffy.
- Original Message -
From: "Jan via Cookinginthedark"
To: ;
Sent: Monday, August 11, 2014 3:50 PM
Subject: Re: [CnD] scrambling eggs.
depending on how many eggs I am using, usually one or two if
27;Malaina VanderWal'"
Sent: Friday, August 08, 2014 11:03 PM
Subject: Re: [CnD] scrambling eggs.
I don't think scrambled eggs are scrambled eggs without cheese. I like
cheddar, but other cheeses are also good. I add salt and pepper and cook
them slowly in a pan with a good supply of
I also use milk when scrambling eggs. I find it makes them more fluffy.
- Original Message -
From: "Jan via Cookinginthedark"
To: ;
Sent: Monday, August 11, 2014 3:50 PM
Subject: Re: [CnD] scrambling eggs.
depending on how many eggs I am using, usually one or two if it
Sent: Sunday, August 10, 2014 11:59 PM
To: cookinginthedark@acbradio.org; 'Sandy'
Subject: Re: [CnD] scrambling eggs.
I also use milk (either 1/4 or 1/3 cup milk. An ingredient to use to make
your scrambled eggs lighter and fluffier is cream of tartar, not a lot,
experiment.
Not much.
I don't usually measure, but recipes I've read usually say one to two
tablespoons or so.
Hope that helps,
Becky
-Original Message-
From: Blaine Deutscher via Cookinginthedark
Sent: Friday, August 08, 2014 7:17 PM
To: Cooking in the Dark
Subject: [CnD] scram
Cookinginthedark
Sent: Saturday, August 09, 2014 4:18 AM
To: cookinginthedark@acbradio.org; 'Alex Hall'
Subject: Re: [CnD] scrambling eggs.
I never used milk; my mother-in-law did, and felt they came out more tender
using it; one time, on a radio talk show with recipes, the M C said to use
water i
Cookinginthedark
Sent: Saturday, August 09, 2014 4:18 AM
To: cookinginthedark@acbradio.org; 'Alex Hall'
Subject: Re: [CnD] scrambling eggs.
I never used milk; my mother-in-law did, and felt they came out more tender
using it; one time, on a radio talk show with recipes, the M C said to us
True with eggs in general. Salt after eggs are cooked. Black pepper any
time.
- Original Message -
From: "Betty Emmons via Cookinginthedark"
To: ; "Regina Marie"
Sent: Saturday, August 09, 2014 7:02 AM
Subject: Re: [CnD] scrambling eggs.
I took a microwave cours
nginthedark"
To: ; "'David Pearson'"
Sent: Friday, August 08, 2014 9:07 PM
Subject: Re: [CnD] scrambling eggs.
And remember that you don't want high heat. The best scrambled eggs are
cooked gently, not fast, as cooking them too fast will make them hard and
negatively impac
andjfm.com
-Original Message-
From: Shirley Baker [mailto:shirleyba...@comcast.net]
Sent: Friday, August 08, 2014 9:51 PM
To: cookinginthedark@acbradio.org; 'Regina Marie'
Subject: RE: [CnD] scrambling eggs.
I tried it with water and I can't stand the taste.
-Original
Sent: Friday, August 08, 2014 6:51 PM
To: cookinginthedark@acbradio.org; Blaine Deutscher
Subject: Re: [CnD] scrambling eggs.
I usually put in 1 to 2 tablespoons and I stir that into my eggs. I let my
skillet get hot and pour them in.
Sent from my iPhone
> On Aug 8, 2014, at 6:17 PM, Bla
jody milisavic1
Subject: Re: [CnD] scrambling eggs.
Funny how everyone does it differently. I tried milk, and I didn't like the
texture the eggs got, so I don't even use it now. Just put a bit of butter
in the bottom of the pan, and don't overcook the eggs, and I find they turn
out great.
Saturday, August 09, 2014 12:45 AM
Subject: Re: [CnD] scrambling eggs.
Only in omelettes. By the way, do you put seasonings in your scrambled eggs.
I always do even if it's just salt and pepper but also other combinations of
seasoning salt, Mrs. Dash, garlic, onion powder, etc. Of cour
: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Abby Vincent via Cookinginthedark
Sent: Friday, August 08, 2014 8:04 PM
To: cookinginthedark@acbradio.org; 'Malaina VanderWal'
Subject: Re: [CnD] scrambling eggs.
I don't think scrambled eggs are scrambled eggs wit
: Shirley Baker [mailto:shirleyba...@comcast.net]
Sent: Friday, August 08, 2014 9:51 PM
To: cookinginthedark@acbradio.org; 'Regina Marie'
Subject: RE: [CnD] scrambling eggs.
I tried it with water and I can't stand the taste.
-Original Message-
From: Cookinginthedark
;David Pearson'"
Sent: Friday, August 08, 2014 9:07 PM
Subject: Re: [CnD] scrambling eggs.
And remember that you don't want high heat. The best scrambled eggs are
cooked gently, not fast, as cooking them too fast will make them hard and
negatively impact the flavor.
> ---
ll'; 'jody milisavic1'
Subject: Re: [CnD] scrambling eggs.
I agree with you. I add about a tablespoon or so (2 if I use more than 2
eggs) of water when doing an omelette, but just a little butter and don't
overcook scrambled eggs.
*smile*
Regina Marie
Phone: 916-877-4320
Email: regina
ehalf Of David Pearson via Cookinginthedark
> Sent: Friday, August 08, 2014 9:24 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] scrambling eggs.
>
> Try a little Teragon in those eggs.
>
>
> __ Information from ESET NOD32 Antivirus, version of viru
: Re: [CnD] scrambling eggs.
I don't usually add milk when I scramble eggs. I do however use a little bit
of coconut oil instead of butter and I like it much better! I also like
throwing in a little bit of curry powder and cheese.
Malaina
Sent from my iPhone
> On Aug 8, 2014, at 7:17 PM, Bl
Try a little Teragon in those eggs.
__ Information from ESET NOD32 Antivirus, version of virus signature
database 10227 (20140808) __
The message was checked by ESET NOD32 Antivirus.
http://www.eset.com
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Cookinginthedark mailin
; To: Cooking in the Dark
> Subject: [CnD] scrambling eggs.
>
> Hello there.
>
> I was just wondering if anyone knows how much milk to add when
> scrambling eggs?
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I don't usually add milk when I scramble eggs. I do however use a little bit of
coconut oil instead of butter and I like it much better! I also like throwing
in a little bit of curry powder and cheese.
Malaina
Sent from my iPhone
> On Aug 8, 2014, at 7:17 PM, Blaine Deutscher via Cookinginthe
Best to use water. A half shell for 2 to 3 eggs.
- Original Message -
From: "Blaine Deutscher via Cookinginthedark"
To: "Cooking in the Dark"
Sent: Friday, August 08, 2014 7:17 PM
Subject: [CnD] scrambling eggs.
Hello there.
I was just wondering if anyone kn
jody milisavic1
Subject: Re: [CnD] scrambling eggs.
Funny how everyone does it differently. I tried milk, and I didn't like the
texture the eggs got, so I don't even use it now. Just put a bit of butter
in the bottom of the pan, and don't overcook the eggs, and I find they turn
out g
Funny how everyone does it differently. I tried milk, and I didn't like the
texture the eggs got, so I don't even use it now. Just put a bit of butter in
the bottom of the pan, and don't overcook the eggs, and I find they turn out
great.
On Aug 8, 2014, at 7:45 PM, jody milisavic1 via Cookingint
I usually put in 1 to 2 tablespoons and I stir that into my eggs. I let my
skillet get hot and pour them in.
Sent from my iPhone
> On Aug 8, 2014, at 6:17 PM, Blaine Deutscher via Cookinginthedark
> wrote:
>
> Hello there.
>
> I was just wondering if anyone knows how much milk to add when s
Hello there, I don't measure the milk. I listen to how I pour it and it makes a
little splash I know it's enough that the eggs are not going to dry out.
Sent from my iPhone
> On Aug 8, 2014, at 7:17 PM, Blaine Deutscher via Cookinginthedark
> wrote:
>
> Hello there.
>
> I was just wondering
Hello there.
I was just wondering if anyone knows how much milk to add when scrambling
eggs?
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Subject: Re: [CnD] Scrambling Eggs in the imcrowave
Hi Jane.
Personally, I've had very mixed results scrambling eggs in the microwave.
I've ocasionally got them
to come out right, but mostly not unfortunately. I prefer to scramble eggs
in a very small electric
skillet. Failing that, a s
works well
for me. I think
it's because in the pan I can stir them till they feel right then turn the heat
off.
Cheers
Andrew
- Original Message -
From: "Jane"
To:
Sent: Thursday, July 19, 2012 5:46 AM
Subject: [CnD] Scrambling Eggs in the imcrowave
So today I attempted
So today I attempted to scramble eggs and make them in the microwave. Some of
it turned out really firm and not burned, like I like them. Some of it was
well, tasted mostly cooked, but not nearly as good. What's the secret to a
good scrambling? For that matter, do you add cheese and such to th
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