Cookaholics Bulletin Board

Paul,

Completely agree with you about expectations on the really low and slow method...it's not for everyone, but damn, it's good.

Amy

I did a semi Jacque-George scramble this morning. I faltered a bit. One, I added a bit of whole milk. Second I used a pan with some bacon grease in it from making bacon. But I poured most of the bacon grease out. I did let the pan cool a bit and I added a few chunks of butter at the same time I added the lightly whisked eggs. When ever they started to stick to the side of the non-stick pan, I removed them from heat. Kept going in one direction, but I only had a wooden utensil to stir with. None the less, they came out quite creamy. I probably cooked them a bit long, but since they are primarily for my recouping wife, I went a bit drier. But still creamy, none the less.

I tip my hat to Amy for her mention of this. I don't know I have the patience to make these every morning, but when I am in the mood, I can see these will be my "presentation" scramble now.

I think I know what I want for breakfast now...

Me too!!!!

I've added all of the above to scrambles eggs as well. But, I've never added the sour cream after, always beat right in with the egg's. I'll give it a try after scrambling. I cook mine on low, but not so slow it takes over 6-8 minutes. I also like them a little undercooked. I remove them from the heat a minute before I think they are done and get them straight onto the plates.

Oh the incedible edible egg..

All,

I prefer "scrambles", a California term for scrambled eggs with lots of stuff in them. e.g. Scramble with artichoke hearts, black olives and chevre; scramble with romano beans, garlic, cherry tomatoes and parmigiano; scramble with broccoli and pesto. This takes scrambled eggs into the land of full nutritious brunch, so that we don't need to eat again until dinner. Also, because Kris & I are both supposed to be on cholesterol-preventing diets, I use half egg whites and half whole eggs, and egg whites don't make very tasty scrambled eggs unless you mix lots of stuff into them.

If I'm going to do "plain" scrambled eggs with all whole eggs, one really nice way to do them is with saffron. You get a little half & half or cream, and heat it a fat pinch saffron threads until it turns yellow. Then you beat that into the eggs and cook. Flourescent yellow-orange, and delicious.

We like meat, veg and cheese in our's. Almost any combo is good for me. You also need less eggs for this version.