Quote from: Mr Larrington on 29 January, 2009, 01:28:09 pmSend some over and I'll give 'em the once-over.Can one send scrambled eggs as an e-mail attachment?Don't be daft. You have to fax them.
Send some over and I'll give 'em the once-over.Can one send scrambled eggs as an e-mail attachment?
Well that's the more blunt way of putting it but as usual he's dead right.
...Liz later enlightened me as to how they do it - apparently they use the steam nozzle on the coffee machine. Ever seen this before?
Nobody else mixes in a packet of smoked salmon scribbles and a little dill?
Don't use cream or milk. Scrambled eggs should just contain eggs, butter and seasoning. Don't overbeat the eggs - you should still have sections of cooked white that are clearly distinguishable from the yolk.
Confession - I do them in the microwave. 20 second bursts stiring in between. Works fine. TRy to do them in one long burst and you get rubber though.
I mix eggs, milk, salt and black pepper in a big mug, zap on full til mix starts to thicken, stir, zap a while again stir, zap till ready.
The best worst scrambled eggs are of course thrown together in a pot outside a tent. They don't taste the same indoors. anything like they should and it would be easier to have spent a little bit more and gone to an hotel where I would have also had a good nights sleep rather than lying on a thistle and waking everytime I heard a weird noise....oh, and the hotel would have had a full cooked breakfast, with toast and coffee and freshly squeezed juice.
looks good (and I might try the cream sometime) - but I go for:melt knob of butter in pan over gentle heatadd dash of milk to melted buttercrack eggs into pan stir (with wooden spoon) whilst starting to set, and enough to distribute yolk thoroughly through mix serve whilst on the edge of setting. (better under than over-done) Add sea-salt and freshly-ground black pepper
