Trick is no milk just eggs. Fork slowly wisk add half melted butter. Slow cook and add more butter. Folding eggs over.
Butter prevents eggs getting too hot.
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Cream. Allergies aside or not wanting cream, this is the secret to creamy scrambled eggs.
Did some work at The Coffee Club whilst travelling. Not only do they use cream for their
scrambled eggs but also for their omelette.
Common practice in commercial kitchen where one mix is used across more then one dish.
Bolognese sauce: Lasagna, Spag Bol, base for Cottage Pie but to name a few examples.
I used to use milk many moons back but always watery so,
Now I lightly spray a not stick fry pan with Olive Oil then chop up onion (sometimes chopped up bacon as well) and lightly fry in pan then just crack the amount of eggs wanted into pan and just with egg flip swish everything around quickly breaking eggs until cooked as I like them. Onto a slice of toasted sourdough bread then salt and black pepper to taste. A nice White Ginger and Pear Tea to wash it all down.
Mmmm, what time is lunch?
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Dougwe ... With the greatest respect , you are talking about an Omelette. A distinct comestible entirely. Not to put it/them in the shade and I can understand where the confusion may have arisen.
Peace ..
-- Edited by Extraordinary Rendition on Sunday 18th of February 2024 03:08:27 PM
Nope, Hanna. Not an omelette. By the time it is cooked and served, it is just like scrambled eggs. An omelette is a round flat egg mix similar looking to a pancake folded over in half and served like that.
Scrambled is similar I spose to my brain when Uncle Al gets up before me in the morning.
Stay Safe out there.
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Live Life On Your Terms
DOUGChief One Feather (Losing feathers with age)
TUG.......2014 Holden LT Colorado Twin Cab Ute with Canopy
DEN....... 2014 "Chief" Arrow CV (with some changes)
I am not actually an egg person, a bit in a meal is ok
If making home-made fried rice, crack a couple of eggs in and stir just prior to serving, turns OK to great.
I always do egg first & separately, then meat separately (not a lot), separately. Found a great Chinese duck shop in Chatswood - Sydney, which I get de-boned (couldn't be bothered myself, another $4 for a whole duck, $2 half duck). I do boil the carcass parts for stock, easy & well worth the effort). No difference to boiling takeaway chicken carcasses to create stock.
Remove each food group after initial cooking. Only combine at the end.
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