ChatterBank1 min ago
Creamy Scrambled Eggs
37 Answers
Anyone know how to make creamy scrambled eggs, I once had some in a hotel and they was delious but I havnt a clue how to make them creamy.
Answers
Best Answer
No best answer has yet been selected by fabemmy. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
Sounds a bit better than PMSL doesn't it - although, from now until the small hours.....the latter should start to be used a bit more often! x
You're right about the "thin stuff, actually. I mostly use that, but let's face it, "fat foodstuff tastes an awful lot better!
Piddicat - I always do that with yorkshire puddings - add a bit of water - but never in scrambled eggs. Mind you....if I'm honest...I don't usually do the cooking at breakfast - if anything's cooked at all - and that's the only time we have scrambled eggs.
You're right about the "thin stuff, actually. I mostly use that, but let's face it, "fat foodstuff tastes an awful lot better!
Piddicat - I always do that with yorkshire puddings - add a bit of water - but never in scrambled eggs. Mind you....if I'm honest...I don't usually do the cooking at breakfast - if anything's cooked at all - and that's the only time we have scrambled eggs.
Okay IceM, I've figured out PMSL, now that I'm on the right wavelength.
And you're right - fat stuff tastes better, but we somehow make ouselves like the thin stuff.
In Portugal last summer, I told the barman at our hotel that Coca Lite was wrong, and that he must refer to it as Thin Coke, or Fat Coke. And so he did, and hopefully still does. I said it was okay to serve a Portuguese person with "Uma Coca Magra" or "Uma Coca Gorda" (literally, a thin coke or a fat coke). And nobody batted an eyelid when he asked if they wanted fat or thin Coke, even with a whacky Portuguese accent.
BTW Ice, I know u prefer Coke to Pepsi. Do u prefer fat Coke, but buy thin Coke to appease your conscience, like we all do?
And you're right - fat stuff tastes better, but we somehow make ouselves like the thin stuff.
In Portugal last summer, I told the barman at our hotel that Coca Lite was wrong, and that he must refer to it as Thin Coke, or Fat Coke. And so he did, and hopefully still does. I said it was okay to serve a Portuguese person with "Uma Coca Magra" or "Uma Coca Gorda" (literally, a thin coke or a fat coke). And nobody batted an eyelid when he asked if they wanted fat or thin Coke, even with a whacky Portuguese accent.
BTW Ice, I know u prefer Coke to Pepsi. Do u prefer fat Coke, but buy thin Coke to appease your conscience, like we all do?
Now that's made me sit up! You seem to know one or two things about me! Don't know if that's a good or a bad thing!
Whatever, I have extremes of eating and drinking - either very "good", or sickeningly "rich (which also tastes good, of course!), but yes, I'm careful about what I eat. the whole family mostly have wholesome stuff.
Whatever, I have extremes of eating and drinking - either very "good", or sickeningly "rich (which also tastes good, of course!), but yes, I'm careful about what I eat. the whole family mostly have wholesome stuff.
Gordon Ramsey method:
Put 3 eggs and a tbs of butter in a small saucepan and put on low heat. Dont pre-whisk or season.
Stir continuously with wooden spoon.
Keep taking off the heat as even the lowest heat is too hot and you dont want anything sticking to the bottom (which also means you shouldnt be using a pan with a v thin bottom).
When still runny but firming up add a tbs of creme fraish (which cuts the richness and also stops it overcooking). Add salt and pepper. Chives and smoked salmon optional.
Adding cream or cold butter at the end is good idea too.
Put 3 eggs and a tbs of butter in a small saucepan and put on low heat. Dont pre-whisk or season.
Stir continuously with wooden spoon.
Keep taking off the heat as even the lowest heat is too hot and you dont want anything sticking to the bottom (which also means you shouldnt be using a pan with a v thin bottom).
When still runny but firming up add a tbs of creme fraish (which cuts the richness and also stops it overcooking). Add salt and pepper. Chives and smoked salmon optional.
Adding cream or cold butter at the end is good idea too.
