posted
Ah, the pre-heated pan did the trick. Thanks. Though today I am using my eggs for waffles. Yum!
Posts: 10645 | Registered: Jul 2004
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According to Alton Brown, eggs should not be over beaten if scrambled, or the egg won't cook as well. I beat then fairly well, and add a little milk to them, but if I were to use a beater I wouldn't use it for long, that's for sure.
They fluff up MUCH better if they still have some of their original texture...teh whites hold them together better, as long as you don't overbeat them.
I like Over Easy myself, then scrambled. Posts: 15082 | Registered: Jul 2001
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This would be because I made quiches last night, which were almost done . . . when I fell asleep for two hours. arg!
Posts: 32919 | Registered: Mar 2003
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posted
We're out of peppers - today is grocery shopping day (I'm waiting for the trishaw as I type). But yep, I used one of those little adorable red Bombay onions, sliced, with a few eggs (for both me and Fahim), some salt and basil, and some Happy Cow cheese I forgot we got last week as a promotion for margarine.
The Happy Cow cheese is the soft stuff, processed, that comes in a flat round disk, separated into 8 wedges, all covered individually in its own aluminum foil. Pepper flavored.
So I broke out a few of those soft imitation cheese wedges, cut them into, well, thich chunkies, and dumped them onto the eggs.
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