The perfect scrambled eggs...

[DJ...]

I tried this out this morning, I didn't quite get it right for a couple of reasons:

• I think my water was too hot so the bowl got hotter quicker than expected

This will affect it. You want a low, slow heat rise so you need a simmer instead of a rapid boil. Also you need to ensure that the water does not touch the cooking vessel you're using...

• I used a double boiler which does not have a curved bottom, but a flat stepped base

This will make life a little more difficult. How did you manage that though? Usually a curved bowl will be the best thing to use as a double boiler cooking vessel...

However, the overall result was still pretty smooth with a nice creamy texture and was firm not runny.

The wife quite enjoyed them as well.

I'll definitely give it a second shot

And it's not all that much extra effort, was it? Did you remember to season with the sherry vinegar? Amazing what a difference that makes. I can't stand runny scrambled eggs, but I love the creaminess, which is why this recipe works do damned well...

 

[DJ...]

I eat butter/marg if someone else made the toast and added it with whatever toping.... Reluctantly.

I do not appreciate the taste much. And the texture....

I love the taste of butter alone on freshly baked, soft bread. Even margarine on the odd occasion, but there are far more flavourful spreads one can use instead of butter. Mayo is tastier and healthier and allows you to flavour it up however you like. Mustard is good for you and has better flavour. Pate's usually contain butter but they've got far more flavour and for the most part are better for you than butter. Leftover sauces can be great to spread on your bread as well. That little bit of leftover mushroom sauce or cheese sauce will taste far better than butter, and does the same job if you can't handle dry sandwiches. Personally I don't mind them a little dry if I've added watery vegetables like tomato or cucumber. I say scrap the butter and experiment, as butter only serves to mask the flavours of whatever you're adding to your sandwich and adds very little to it in terms of flavour...

 

[Ockie]

like this?

OH Wow!!!! How utterly fantastic! I am gonna give this a try soon! Egg and Onion! Two of my fav things !!!!!

 

[Ockie]

I have always wondered how to get creamy scrambled eggs. However...the pics of that DJ posted...I think that is a bit too runny for me. Dont think I would be keen on that texture. I would then just let it go a bit longer to get it firmer I would assume?

 

[ponder]

OH Wow!!!! How utterly fantastic! I am gonna give this a try soon! Egg and Onion! Two of my fav things !!!!!

Don't recall ever seeing onions that big in our local stores, unless it's just really small eggs

 

[fred1]

OH Wow!!!! How utterly fantastic! I am gonna give this a try soon! Egg and Onion! Two of my fav things !!!!!

Do you flip it afterwards. My fried eggs always breaks when I turn it.

 

[Ockie]

Don't recall ever seeing onions that big in our local stores, unless it's just really small eggs

I think I have seen the loose ones that you pick yourself...not the ones that are prepacked and peeled. Those tend to be a lot smaller.

 

[thedutchman]

[video=youtube;JJ4oJtBz3wE]http://www.youtube.com/watch?v=JJ4oJtBz3wE[/video]

 

[Ockie]

Do you flip it afterwards. My fried eggs always breaks when I turn it.

Though I have never tried this onion ring method...my eggs very seldom break if I flip them. I must say though...I very seldom flip my fried eggs. I put a lid on them and then that way the steam and heat gets the yoke just right for me. Not too runny and not too hard and all the white is cooked also. I HATE it when there is still gooye uncooked white stuff on the top. The white must be completely cooked and hard.

 

[fred1]

Thanks for the tip. Will try the lid trick.

 

[Ockie]

That is the kind of texture I would like.

 

[ponder]

I HATE it when there is still gooye uncooked white stuff on the top. The white must be completely cooked and hard.

But ja the white has to be solid else I feel ill.

 

[DJ...]

I have always wondered how to get creamy scrambled eggs. However...the pics of that DJ posted...I think that is a bit too runny for me. Dont think I would be keen on that texture. I would then just let it go a bit longer to get it firmer I would assume?

As per subsequent posts, I'm also not a fan of runny eggs. You're assuming they're runny because they don't look entirely scrambled. Trust me, the mixture has set properly and is not runny at all...

 

[DJ...]

That is the kind of texture I would like.

Argh, this a preconception that you need to get out of. This is a different method to cook them that scrambles them firm, but without letting them "scramble" to the texture you're talking about. This is what makes them creamy. It is similar to custard making, so the egg is set firm, but not scrambled up into protein-contracted blobs.

Okay, now it's time to go get a little more pissed. That's all for tonight, folks.

Go The Sharks...!

 

[AthenianOwl]

That is the kind of texture I would like.

Same here! That's how my typical scrambled eggs look when I cook it It tastes like a rainbow unicorn's ****.

 

[ChilliGirl]

Though I have never tried this onion ring method...my eggs very seldom break if I flip them. I must say though...I very seldom flip my fried eggs. I put a lid on them and then that way the steam and heat gets the yoke just right for me. Not too runny and not too hard and all the white is cooked also. I HATE it when there is still gooye uncooked white stuff on the top. The white must be completely cooked and hard.

Thanks for the tip. Will try the lid trick.

If you wait until the white has firmed and then flip it over it will be less likely to break when turning. Do not try move the egg before the white has set. Only turn tthe egg over IF you like well done fried egg....

 

[ChilliGirl]

I love the taste of butter alone on freshly baked, soft bread. Even margarine on the odd occasion, but there are far more flavourful spreads one can use instead of butter. Mayo is tastier and healthier and allows you to flavour it up however you like. Mustard is good for you and has better flavour. Pate's usually contain butter but they've got far more flavour and for the most part are better for you than butter. Leftover sauces can be great to spread on your bread as well. That little bit of leftover mushroom sauce or cheese sauce will taste far better than butter, and does the same job if you can't handle dry sandwiches. Personally I don't mind them a little dry if I've added watery vegetables like tomato or cucumber. I say scrap the butter and experiment, as butter only serves to mask the flavours of whatever you're adding to your sandwich and adds very little to it in terms of flavour...

On really fresh bread it is ok IF you scare the bread with the butter, otherwise not... There are all kinds of sauces in my house. Often I will even keep some sauce, from cooked food, to use with another meal.

Over the last few years I have learnt a lot about Italian food and how it is prepared. With many meals they eat various bread types. If you serve butter with bread, most of them would probaby try give you a decent /klap.

Another thing I do not enjoy is when you visit friend or they are by you, somewhere someone decides wors rolls would make a great lunch and then someone goes and ruins the rolls with marg

 

[Shake&Bake]

Tried this recipe yesterday - came out great - didn't have the sherry vinegar So substituted with some mixed herbs and pepper at the end.
Light and fluffy - lekker
Shot DJ...

 

[OMB]

now if he can just share some tips for a decent poached egg I'll be happy

 

[Shake&Bake]

now if he can just share some tips for a decent poached egg I'll be happy

True - I've always wanted to try - but for some reason never got round to it - or read up about how to do it properly anyway