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

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mfitz804
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Staten Island, NY

Godzilla the Thread Killa
Sep 7th, 2017 12:20 PM   Edit   Profile   Print Topic   Search Topic

I use an $88 shaving brush to scramble mine. Its really the only way.

Mikeyguitar
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PA - USA

THAT...IS...RIGHT!
Sep 7th, 2017 12:23 PM   Edit   Profile   Print Topic   Search Topic

Ok, NOW you've gone too far!
LOL

Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 7th, 2017 02:11 PM   Edit   Profile   Print Topic   Search Topic

Pan scrambled again today. I defy anyone to show me fluffier eggs if you give it a good go in the pan, cook on low heat, and use plenty of good butter. Added chopped chives today. Mmmmm.

saturn
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Back In The UK!

Swinging The Lead
Sep 7th, 2017 06:35 PM   Edit   Profile   Print Topic   Search Topic

Eggs have a varying water quantity, depending on age, etc.

The idea that adding water is needed is really just a matter of opinion. If it works for anyone, great.

I don't see it, and scrambling eggs is on the lower scale of cookery skills, so who really needs to worry about it?

The quickest route from pan to mouth is my main concern when it comes to breakfast.

Both my parents are trained chefs, so my views are informed by what works. I hear a variety of approaches, but sticking to the classic techniques seems to work well.

For me, overbeating leads to something that seems overprocessed. Just my view, of course.



rok-a-bill-e
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Nashville,USA

Clawhammer Rules!
Sep 7th, 2017 06:57 PM   Edit   Profile   Print Topic   Search Topic

The TV chef showing how to make omelets said that the added water formed steam in the hot pan and that it was the little boiling bubbles and the steam that made the omelet fluffier. I don't know how true that is, just reporting what he said, and I don't remember who he was, but it was about steam and not about thinning the eggs.

saturn
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Back In The UK!

Swinging The Lead
Sep 7th, 2017 07:32 PM   Edit   Profile   Print Topic   Search Topic

Going back to scrambled eggs; they should not be going into anything hot enough to create steam, or 'bubble', so the water is again a debatable addition. I'm willing to accept folks like it, but I still don't see any reason it should be an enhancement.

Each to their own, I guess!

Jake
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West Chester PA

Wait, what?
Sep 12th, 2017 09:41 AM   Edit   Profile   Print Topic   Search Topic

Alton brown uses milk, and I expect from him, for the most part, science based explanations for things:

No Steam Explanation Given

Juice Nichols
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Panama City, FL

I'm just a dude, playing a dude...
Sep 12th, 2017 09:54 AM   Edit   Profile   Print Topic   Search Topic

So we can all assume that there's more than one way to scramble eggs, right?

As long as it's the way I do it you're doing it correctly. LOL

One of the breakfast places I frequent actually puts them in one of those milk shake blenders before they dump them in the pan. They're too dang fluffy in my opinion.

mfitz804
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Staten Island, NY

Godzilla the Thread Killa
Sep 12th, 2017 11:29 AM   Edit   Profile   Print Topic   Search Topic

Yeah that's kind of like saying Pizza Hut is keeping pizza real...

Jake
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West Chester PA

Wait, what?
Sep 12th, 2017 11:36 AM   Edit   Profile   Print Topic   Search Topic

"puts them in one of those milk shake blenders before they dump them in the pan. They're too dang fluffy in my opinion."

That would tend to over beat which tends to toughness.

mfitz804
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Staten Island, NY

Godzilla the Thread Killa
Sep 12th, 2017 11:47 AM   Edit   Profile   Print Topic   Search Topic

I live in an area with many diners, and many of them have exposed kitchen areas where you can see them cooking your eggs.

Most crack them into a metal mixing bowl, scramble with a fork (sometimes two held together, slightly fanned), and dump them straight on the flat top, which cooks them near instantly.

A couple skip the bowl and scramble right on the flat top.

They never add water, or milk, or butter, or anything. Usually a squirt of oil on the flat top. Not saying what's right and wrong, just an observation. They scramble way more eggs than any of us.

Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 12th, 2017 12:07 PM   Edit   Profile   Print Topic   Search Topic

Oil is cheaper than butter and adds no flavor. Other than that, diner eggs are usually pretty good.

mfitz804
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Staten Island, NY

Godzilla the Thread Killa
Sep 12th, 2017 12:13 PM   Edit   Profile   Print Topic   Search Topic

"Oil is cheaper than butter and adds no flavor. Other than that, diner eggs are usually pretty good."

Absolutely. Butter is absolutely the way to go. But for whatever reason, I always like eggs at the diner better than my own eggs.

Maybe because I didn't have to make them, maybe because they are accompanied by delicious crispy potatoes, which I never make at home.

Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 12th, 2017 12:25 PM   Edit   Profile   Print Topic   Search Topic

Yeah, it's the hash browns. Love the American full breakfast (vs. the Brits) - eggs however you like them, hashbrowns, bacon or sausage (or both), toast or an English muffin, lots of jam, and coffee. Toss in a short stack of pancakes for the diabetics out there.

Pinetree
Moderator Emeritus
(with many stars)

NW Pennsylvania

Sep 12th, 2017 12:28 PM   Edit   Profile   Print Topic   Search Topic

You know what's sad?

We're not hearing anymore saying that hey, I'm an open-minded guy, so I tried it your way and it worked great/sucked hard.


NoSoapRadio
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Mass., Amerika

CO2 ... is there anything it can't do?
Sep 12th, 2017 12:35 PM   Edit   Profile   Print Topic   Search Topic

"maybe because they are accompanied by delicious crispy potatoes,"

They are indeed yummy -- but,

Every couple of weeks I roast a half dozen or so sweet potatoes to go with some weekend meal -- usually a pork roast or chicken, sometimes just a risotto or soup. Whatever is left over I drop in the fridge and use them later. I dice them and fry them up in bacon fat with chopped onions and maybe some type of peppers. IMO, a step up from plain old home fries.

Regarding the scrambled egg debate, I've added my dos centavos, but I rarely have my eggs scrambled -- I'm an over easy guy.

And I almost never have a big breakfast like this -- I prefer to have this kind of breakfast for a dinner during the week.

This time of year, breakfast for me is a fresh garden tomato on a buttered English muffin -- my preference is Bays original.

Bays

Chris Greene
FDP Host

Idaho, USA

Don't tell me town ain't got no heart
Sep 12th, 2017 12:53 PM   Edit   Profile   Print Topic   Search Topic

Piney, I learned to make scrambled eggs and omelets using a liquid - either water or milk. I found through my own trial and error that no liquid is best. Pan scrambling is the lazy way that works about as well as whisking separately first. When we make scrambled eggs for all of us, I whisk in a bowl before adding to the pan.

BTW, NSR, I prefer my eggs over easy too and when I have eggs just for me, that's usually how I roll.

mfitz804
Contributing Member
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Staten Island, NY

Godzilla the Thread Killa
Sep 12th, 2017 01:20 PM   Edit   Profile   Print Topic   Search Topic

"We're not hearing anymore saying that hey, I'm an open-minded guy, so I tried it your way and it worked great/sucked hard."

Well, I said I plan to try it next time I scramble...I just haven't scrambled yet.

clf
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Santa Barbara, CA

Je Suis Charlie
Sep 12th, 2017 01:26 PM   Edit   Profile   Print Topic   Search Topic

GORDON Ramsay approved! I use a rubber spatula to scramble in a sauce pan over med heat. Perfect every time.

saturn
Contributing Member
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Back In The UK!

Swinging The Lead
Sep 12th, 2017 02:43 PM   Edit   Profile   Print Topic   Search Topic

Hmmm. Gordon, I can use his christian name as I have met him a few times, has a number of methods out there for scrambled eggs!

If anything, this thread supports the ideal of each to their own.

Now how do you all poach your eggs?

I swirl the pan and place them in the middle, off the boil. Perfect every time.



Previous 20 Messages  

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




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