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FDP Forum / Moe's Tavern (_8^(I) / Anyone else a pan-scrambler?

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Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 6th, 2017 01:46 PM   Edit   Profile   Print Topic   Search Topic

Eggs, that is. I'm lazy so I break the eggs into my pan with plenty of butter (either Kerry or Pulgar) and use a two tine plastic kitchen fork to scramble. I mix them the same as I would with a whisk in a bowl (somewhat furiously) and am very happy with the results. Light, fluffy, and yummy goodness with a couple slices of bacon to keep it real.

My wife and son make them the old way with bowl mixing and spatulas. Savages...

Juice Nichols
Contributing Member
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Panama City, FL

I'm just a dude, playing a dude...
Sep 6th, 2017 01:54 PM   Edit   Profile   Print Topic   Search Topic

I'm a pan scrambler. I scramble the egg whites at first and then fold in the yolks. Add a little cheese when they start to set up and scramble some more while the cheese is melting.

Pinetree
Moderator Emeritus
(with many stars)

NW Pennsylvania

Sep 6th, 2017 01:54 PM   Edit   Profile   Print Topic   Search Topic

Ya gotta add some salt and more importantly, water... so while I can appreciate the lazy method, I get better results whisking them in a bowl.




1600
Contributing Member
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USA

North of I10
Sep 6th, 2017 01:58 PM   Edit   Profile   Print Topic   Search Topic

I do them both ways but I think the scramble in the bowl is just a bit fluffier. Sometimes my wife wants a single scramble when I have mine fried so lll just do hers in the pan rather than dirty another dish. I also use a two prong plastic fork. I think it is a Calfalon tool. I use it quite a bit and have been looking for a silicon replacement but not had any luck.

Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 6th, 2017 01:59 PM   Edit   Profile   Print Topic   Search Topic

Water?? Why?

I season after cooking when it comes to eggs because I often skip the salt and pepper. Really good butter (and enough of it) is great for eggs.

And honestly, I can't tell the difference between the fluffiness of whisked in the bowl eggs or scrambled in the pan. For me, the results are the same. Now, for a proper omelet, that's another story. Gotta whisk in a bowl.

Leftee
Contributing Member
*******

VA

One foot on the brake, one on the GAS
Sep 6th, 2017 01:59 PM   Edit   Profile   Print Topic   Search Topic

Over medium. No egg violence!

Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 6th, 2017 02:00 PM   Edit   Profile   Print Topic   Search Topic

1600, yes, mine's a Calphalon too.

Peegoo
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Creed

Clearwaterrrrr Revival
Sep 6th, 2017 02:01 PM   Edit   Profile   Print Topic   Search Topic

Butter, a spoon of bacon fat, and a splash of hi-test milk.

Good eatin'!

Achase4u

U.S. - Virginia

Sep 6th, 2017 02:04 PM   Edit   Profile   Print Topic   Search Topic

I always used to whisk in a bowl. It wasn't until I played a video game where you had to make some eggs and you just scramble them in the pan that I realized you could do that. So I did that from then on.

Butter, cheese, Himalayan salt and some milk. Bam.

willie
Contributing Member
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Too Near Atlanta GA

Amp Tech Emeritus
Sep 6th, 2017 02:04 PM   Edit   Profile   Print Topic   Search Topic

Why water? Because the eggs fluff up better with water...that's what several cooks that know more than I have told me. Just not too much...

w

Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 6th, 2017 02:05 PM   Edit   Profile   Print Topic   Search Topic

What's with adding liquid? Milk, water, bourbon? It's wrong. Ask any good pro.

Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 6th, 2017 02:08 PM   Edit   Profile   Print Topic   Search Topic

willie, I don't think they do get fluffier with water or milk at least based on personal experience and I'd guess no French chef would ever dream of doing that to eggs.

Try it without water or milk sometime and see what your results are whether whisked in a bowl or scrambled in the pan. The secret is to use more butter!

Pinetree
Moderator Emeritus
(with many stars)

NW Pennsylvania

Sep 6th, 2017 02:10 PM   Edit   Profile   Print Topic   Search Topic

"Howard Helmer, spokesman for the American Egg Board who holds the Guinness record as fastest omelet maker recommends using two eggs plus 2 tablespoons water."

Plus I do it, so...




jazzguy

Philly, B-3 Capital

don't dream it be it
Sep 6th, 2017 02:12 PM   Edit   Profile   Print Topic   Search Topic

since I'm back on the bacon I haven't used butter in years.
when you're bacon is done do as Peeg suggests and use a spoon of the bacon fat instead.
I save the bacon fat and make home fries also.


Jake
Contributing Member
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West Chester PA

Wait, what?
Sep 6th, 2017 02:15 PM   Edit   Profile   Print Topic   Search Topic

I'm known to do it in the pan there. The addition of water is a common part of a lot of methods, I rarely do it though. It's said to allow some steaming effect?


Electron

Undiscover'd country

from whose bourn no traveller returns.
Sep 6th, 2017 02:26 PM   Edit   Profile   Print Topic   Search Topic

I do the prep work, mise en place. Two eggs in a medium bowl, whisk to light yellow. Add salt, cheese, etc + a little milk.

Fluffy! FLUFFY!! :)

Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 6th, 2017 02:31 PM   Edit   Profile   Print Topic   Search Topic

I can't use bacon fat for cooking because the bacon we buy is Hormel-Kirkland pre-cooked and we crisp it up in the microwave on a paper towel. It's expensive compared to traditional raw bacon but it's just as good and far more convenient. But even if I had it, I prefer using really good butter and plenty of it. I have my bacon on the side.

I do remember the bacon fat jar under the kitchen sink when I was a kid.

NoSoapRadio
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Mass., Amerika

CO2 ... is there anything it can't do?
Sep 6th, 2017 02:37 PM   Edit   Profile   Print Topic   Search Topic

"Ask any good pro."

James Beard suggests a tablespoon of water for two eggs. But what did he know?

"I'd guess no French chef would ever dream of doing that to eggs."

I have at least a dozen cookbooks in the French style -- as often as not, the addition of creme fraiche (or sour cream) or water is prescribed.

The theory, as I understand, is since the essence of the perfect omelet is to not overcook, the addition of a liquid allows the egg proteins to steam rather than fry thus preserving the texture.

Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 6th, 2017 02:40 PM   Edit   Profile   Print Topic   Search Topic

OK. I'm wrong. But try it with no liquid and see what you think.

(This message was last edited by Chris Greene at 04:41 PM, Sep 6th, 2017)

SandBagger
Contributing Member
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Texas

Enjoy Every Popsicle
Sep 6th, 2017 02:43 PM   Edit   Profile   Print Topic   Search Topic

"...with a couple slices of bacon to keep it real....."


So you keep it real with with pre-cooked bacon that you zapp in the microwave?




Yum.


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FDP Forum / Moe's Tavern (_8^(I) / Anyone else a pan-scrambler?




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