Originally posted by seafarer john
I know how to scramble eggs. I want to know how you guys do it?
This is off-topic as well as off-forum but, seeing as how you asked: Other than ensuring fresh eggs, answering that question is a bit like explaining how long to stir a Martini. For a basic scramble, this is my approach:
I use a heavy Teflon omelette pan that I reserve for eggs; it's almost never experienced soap and never a dishwasher. The flame should be fairly hot but not too hot. The salted-butter added to the pan should be enough to lend its flavor without predominating or, even worse, making the result the least bit greasy. I rotate the pan to disribute the melted butter well, occasionally pouring off a few drops of excess.
As the eggs begin to solidify in the pan, I keep them moving by stirring them gently with the tines of a plastic kitchen fork until they reach that ephemeral moment when they are still a firm-but-oh-so-slightly-moist custard and but still shy of becoming even slightly dry. If I hit it just right, that slight moisture is no longer present when the eggs reach the plate yet they still haven't turned the least bit dry. The least bit of brown, of course, warrants a disqualification and the dog might well get a treat.
No great secrets here; just a degree atention born of love and respect that is, I'm sad to say, usually missing.
To me, the preparation of Martinis and scrambled eggs is North America's answer to the Japanese chanoyu without so much of the excessive, somewhat fetishy fanfare. But, like chanoyu, it's practiced only by the more discriminating. It's a ritual characterized by a deep respect for the process. When properly conducted with quailty ingredients. the desired potential of the ingredients is fully realized. Finally, it generates the kind of peace of mind essntial to the full enjoyment of the end result.
My current partner's very old Honduran madre
has cooked over an open-fire or in a wood-fired oven all her life. She speaks of "talking to the fire." It seems to me that the same applies to whatever is being prepared and the best chefs are similarly conversant with all aspects of the preparation. Me, not having the talent or temperament to be a gourmet chef, I stick to the short-order elegance of things like scrambled eggs and Martinis.