Scramble 2, or 3, or 4

quote:

Originally posted by Sundancer7

quote:

Originally posted by Adjudicator

So that's about 2 to 1 for jumbos, right?

You are probably correct as they were not very large. It is not a issue with me as I very seldom fry eggs. I use them mostly for cooking and large volume eggs does not seem to be a issue.

Paul E. Smith
Knoxvillle, TN

I believe they are in baking. I recall my instructor telling us that baking recipes are compiled assuming large AA's, and to use that size whenever possible to ensure the finished product.

She informed me as I sent the previous that, that was fridays price, apparently the price varies daily with a low of 27.33 a case to a high of 31.00. Now she's aggravated because I "grilled" her about work on her day off..........

quote:

Originally posted by Jimeats

During the winter months I like to cook my scrambled eggs in a glass double boiler little butter in the pot add eggs and walk away from it if you need to do something else. They turn out nice and creamy. chow Jim

I read about that in a Nero Wolfe mystery once. Part of the allure of these books is that besides being a brilliant detective (@ 300 and something pounds) who never leaves his home on business, he grows orchids and eats well. His cook is named Fritz.

There is mention of this method a couple of times that I have found. One mentioned taking 30 minutes to get it done. I need to try it.

I use a thick bottom, non cast iron small skillet. Use milk and whip them pretty good. Oil and just a small pat of butter. Heat skillet until butter just beginns to cook and pour in eggs.

Key is low and slow and gentle stirring with spatula.

quote:

Originally posted by don-o

quote:

Originally posted by Jimeats

During the winter months I like to cook my scrambled eggs in a glass double boiler little butter in the pot add eggs and walk away from it if you need to do something else. They turn out nice and creamy. chow Jim

I read about that in a Nero Wolfe mystery once. Part of the allure of these books is that besides being a brilliant detective (@ 300 and something pounds) who never leaves his home on business, he grows orchids and eats well. His cook is named Fritz.

There is mention of this method a couple of times that I have found. One mentioned taking 30 minutes to get it done. I need to try it.

I use a thick bottom, non cast iron small skillet. Use milk and whip them pretty good. Oil and just a small pat of butter. Heat skillet until butter just beginns to cook and pour in eggs.

Key is low and slow and gentle stirring with spatula.

That's Fritz Brenner.

quote:

Originally posted by Al-The Mayor-Bowen


Jack,
You've been to close to the SoCal Chickens that lay Stucco Eggs !! Here in Hoosier Country we get the Large eggs at most of the Markets for $1.00 or so for the 18 count pkg. XL's will go a bit more ($1.15 or so) but again thats for the 18 count carton. About once every two months or so Milk and Eggs hit the sale page at 2 doz for $1, and the milk for 99cents/half gallon (all Varieties & % types).

Regarding Scrambling... Bacon Fat is preferable over Butter, but Butter is preferable over 'fake grease' (the spray cans).
Stirring the eggs in the pan as they cook to scramble them is preferable to the premixing with a whip (for my tastes)...and finally having some diced onion and bacon bits in the grease when the eggs hit the pan makes them all the better. Season with Salt and Black Pepper (Tabasco is ok now and then, but not all the time!)

PS- Farmer Boys make Great Omelets!

I buy my eggs at a Farm Market, about 4 miles north of the Michigan/Indiana Stateline for 77 cents a dozen for Extra Large Eggs, but there is a 3 dozen per person limit.

quote:

Originally posted by fpczyz

If you gentle folks ever get the chance to purchase turkey eggs please do . .... use them as you would chicken eggs and I promise you you'll never look back at a chicken egg again.
Two turkey eggs will equal 4 XL large chicken eggs ............. when scrambled they will be much more yellow almost orange just like what chicken eggs used to be like in the good old days.
.... Bakeries will use them gladly instead of chicken eggs if they can get them......... and when you have them over easy or sunny side up you'll have your self a beautiful picture........ Turkey eggs are what art directors use when photographing eggs for cook books or commercials....

When I was young, I was allergic to all things chicken, including chicken eggs, so I grew up eating turkey eggs. My folks always bought them at a turkey farm about 10 miles from here. If you want to try turkey eggs, see if you can locate a turkey farm nearby. Even if they don't breed the turkeys themselves, but buy the poults (baby turkeys) instead, they probably can tell you where you can get the eggs.

quote:

Originally posted by the ancient mariner

Hey Jimeats

that is a new method as far as I know. Why only in the winter though ?????
And where do the folks that pay so much for eggs live ???

Mr Adjudicator that picture is awesome--------------yummy!! as my Granddaughter would say !!!!!!!!!!!!!

Have never seen a turkey egg on sale anywhere, but I have heard that an ostrich egg serves a whole crew !!!!

During the winter, I have a large Crawford cook stove in my kitchen wich is going all the time so I always have instant boiling water avaliable. As far as the double boiler for eggs my Grandmother who was from Ireland that was the way she use to cook them always turned out great. She did oatmeal the same way. I do that myself now just prep it the night before put on back of stove and its ready when I get up in the morning. I get mostly farm fresh eggs they are free to me, well it cost me a bag of grain now and then. Store bought Brown eggs are about a buck a dozen give or take a few cents. White eggs are 10 or 15 cents cheaper, been buying eggs recently the hens aren't putting out quite as much. That time of year I quess. I have had duck eggs and goose eggs but never tryed turkey eggs. My brother inlaw raises wild turkeys from April till Nov. I don't think I want to go stealing their eggs, those S.O.Bs., but thats another story. Chow Jim

Jim--
My mother was from Ireland as well and though we had a coal burning stove in the old kitchen when I was growing up I never remember her making scrambled eggs as you describe. We did have the oatmeal cooking on low all night and we always had the soup de jour (soup on the stove all the time added to with the good left overs from dinner---so every day the soup was different), and the kettle was always hot for a great cup of tea.
Folks would come from miles away for a cup of Mom's tea and a piece of her apple
pie with a slab of cheddar atop. Never had ice cream on the pie in those days, no freezer !!!!!

My Grandmother use to say "A slice of apple pie without cheese is like a kiss without a squeeze" I always have my pie with cheese can't imagine it without it. In fact if I had to choose between Ice Cream and cheese it would be the cheese. My stove I use coal at night bank her down let it burn all night the stoke her up in the morning with wood and I'm up to full steam in about half an hour. Quite a trick trying to mix coal with wood send me down to those poor bastards in West Virginia I can put out a coal fire just by looking at it wrong. Chow Jim Now back to the incredible etable egg.

Congrats, Pigiron! I'm sure many of us here could stand to lose 67 (or more) pounds, me included. I've lost 35 since November, and I'm really proud of myself. I haven't really dieted, just cut out all empty calories. I haven't had fries, or soda, or any sweets except at holidays. Diabetes will put the fear of God into you, lemme tell ya.

And I scramble my eggs french-style. I break the eggs into a slow pan with melted butter, stir em up gently so as to not homogenize them but to keep a modicum of separation between whites and yolks. French-style is to also toss a bit of butter in just at the end to cool em off and slow down the cooking. I will do that on occasion, and that really makes em taste oh so good, as butter is my favorite food, but more often than not I'll just watch em like a hawk and turn them out when they are barely set. Takes about two minutes from shell to pan.

Some people will tell you that using milk when making scrambled eggs and omelets results in tough eggs - that you should use water instead. It's puzzling how this myth continues to propagate because it is so easy to disprove for yourself. But if you require the pronouncement of some authority, tests by Cook's Illustrated (the "America's Test Kitchen" people) revealed that scrambled eggs made with water are less flavorful, do not fluff as well, and are not as soft as those made with milk. Cream is better still, but that's another story!

quote:

Originally posted by garryd451

quote:

Originally posted by Al-The Mayor-Bowen


Jack,
You've been to close to the SoCal Chickens that lay Stucco Eggs !! Here in Hoosier Country we get the Large eggs at most of the Markets for $1.00 or so for the 18 count pkg. XL's will go a bit more ($1.15 or so) but again thats for the 18 count carton. About once every two months or so Milk and Eggs hit the sale page at 2 doz for $1, and the milk for 99cents/half gallon (all Varieties & % types).

Regarding Scrambling... Bacon Fat is preferable over Butter, but Butter is preferable over 'fake grease' (the spray cans).
Stirring the eggs in the pan as they cook to scramble them is preferable to the premixing with a whip (for my tastes)...and finally having some diced onion and bacon bits in the grease when the eggs hit the pan makes them all the better. Season with Salt and Black Pepper (Tabasco is ok now and then, but not all the time!)

PS- Farmer Boys make Great Omelets!

I buy my eggs at a Farm Market, about 4 miles north of the Michigan/Indiana Stateline for 77 cents a dozen for Extra Large Eggs, but there is a 3 dozen per person limit.

My local grocery has X-Large eggs on sale more then not for 79 cents a dozen. I also hit the farmers market in the summer for them fresh brown eggs.. Though a bit pricey at a buck and a half a dozen, I have no regrets in paying the price knowing it supports a local farmer. Also have a source east of here where I can get a dozen brown eggs at 99 cents, but it's quite the drive into the country...

Speaking of coal, some of you easterners might find this hard to believe, but in all my 50 years I've never even seen a chunk of coal. Guess that's a So Cal thing, no coal.

quote:

Originally posted by fpczyz

Some people will tell you that using milk when making scrambled eggs and omelets results in tough eggs - that you should use water instead. It's puzzling how this myth continues to propagate because it is so easy to disprove for yourself. But if you require the pronouncement of some authority, tests by Cook's Illustrated (the "America's Test Kitchen" people) revealed that scrambled eggs made with water are less flavorful, do not fluff as well, and are not as soft as those made with milk. Cream is better still, but that's another story!

Milk with scrambled eggs, cook on low heat, omelets with water, cooked on high is what I assimilated long ago. The water in the omelet will steam out, providing tiny air pockets in the finished product. I don't know, but I like them both ways.

When I was a kid my Swedish heritage mother would make something called (sp?) Egga Duppa, which she swore was a Swedish dish, but was pretty much scrambled eggs with a hugh quantity of milk added.

quote:

Originally posted by essvee

Congrats, Pigiron! I'm sure many of us here could stand to lose 67 (or more) pounds, me included. I've lost 35 since November, and I'm really proud of myself. I haven't really dieted, just cut out all empty calories. I haven't had fries, or soda, or any sweets except at holidays. Diabetes will put the fear of God into you, lemme tell ya.

And I scramble my eggs french-style. I break the eggs into a slow pan with melted butter, stir em up gently so as to not homogenize them but to keep a modicum of separation between whites and yolks. French-style is to also toss a bit of butter in just at the end to cool em off and slow down the cooking. I will do that on occasion, and that really makes em taste oh so good, as butter is my favorite food, but more often than not I'll just watch em like a hawk and turn them out when they are barely set. Takes about two minutes from shell to pan.

I've seen Jaques Peppian {sp?] do it that way on PBS he is so fast with everything. Once seen him bone a raw turkey with a cleaver and reassemble and shape it in no time. Anyway the eggs are always done that French way. Chow Jim

quote:

Originally posted by enginecapt

Speaking of coal, some of you easterners might find this hard to believe, but in all my 50 years I've never even seen a chunk of coal. Guess that's a So Cal thing, no coal.

I used to find it around railroad tracks as a kid... (Midwest)..

quote:

Originally posted by enginecapt

Speaking of coal, some of you easterners might find this hard to believe, but in all my 50 years I've never even seen a chunk of coal. Guess that's a So Cal thing, no coal.

Not even in your stocking? I was looking forward to coal im my stocking this year, guess I was bad because I did'nt get any. Chow Jim

I have conducted a major experiment in my test kitchen and the folks who voted for using milk rather than water in making their scrambled eggs have a point. The dish I served myself today was muy x-cell-n-tay. How it compares with the one I had last week using water we will never know. But I will continue to use milk because it really was good. Thank you one and all. Or in the south should I just say "thank y'all" and let it go at that ??????

Scrambled eggs was the first dish I learned to cook. I was six and had to stand on a chair at the stove so I could see into the pan. Eggs, dash of salt, dash of pepper, a dollop of milk, beat until you couldn't see whites anymore, melt butter in cast iron pan, pour in eggs, stir around until done. These days I add cream instead of milk and use my immersion blender to beat the eggs. Still good though.

Scrambled eggs with diced country ham. Now that's good. Fry the ham dice -- it puts some fat in the pan and takes care of the salt. Then just whoop the eggs into the pan and stir until it's time for them to come out. No additions, pepper and whatever else on top after they come out.

I have a friend who raises chickens just because he likes to raise chickens. Always giving away the eggs. Fresh, home-raised eggs are so much different from the store-bought.

I had saved a recipe back in early January from a Sunday NY Times article about a new way of cooking eggs, Poached Scrambled Eggs. We tried them this morning, and coincidentally, I saw this thread tonight. The article was very interesting and I include the link http://tinyurl.com/aew5u for anyone that may have the Times Select pay service. Essentially, the writer, a chef, was eating scrambled eggs every day until he became concerned regarding health effects of teflon. Eventually he developed this recipe which is quite easy and healthful. They turn out very light and smooth, almost custardy. I'm sure not all will agree but my 12 year old and myself liked them a lot. I think figuring ingredients to add will make them even better. I do agree with what UncleVic posted 4 scrambled = 2 fried. I'm not trying to say this is superior to traditional scrambled eggs, just a variation that some might enjoy.


Poached Scrambled Eggs

4 large eggs
2 tablespoons extra-virgin olive oil (optional)
Fine sea salt
Freshly ground black pepper

1. Crack each egg into a medium-mesh sieve (or narrow-slotted spoon), letting the thin white drain away. Transfer the remaining yolk and white to a small bowl. Beat the eggs vigorously with a fork for 20 seconds.

2. Set a medium saucepan filled with 4 inches of water over moderate heat. Put a strainer in the sink. When the water is at a low boil, add a few large pinches of salt, then stir in a clockwise direction to create a whirlpool. Pour the eggs into the moving water, cover the pot and count to 20.

3. Turn off the heat and uncover the pot. The eggs should be floating on the surface in ribbons. While holding back the eggs with a spoon, pour off most of the water over the strainer. Gently slide the eggs into the strainer and press them lightly to expel any excess liquid.

4. Scoop the eggs into bowls, drizzle with olive oil if desired and season with salt and freshly ground black pepper. (Variations: Serve with butter; smoked paprika; piment d'Espelette; or a spoonful of crème fraîche and a dollop of caviar.) Serves 2. Adapted from Daniel Patterson

MacTac-that just sounds like too much work for me first thing in the morning. I'm somrwhat of a lazy cook in the morning thats why I do my oatmeal the night before and eggs in a double boiler. I might try that for a brunch thing though. Got to go I think my eggs are done. Chow Jim

I've got a lady about 15 miles south of me (North Florida) that sells us double yolk eggs every couple of weeks, what a treat!

Fresh quail eggs are quite good also.