January 5, 2006
IF YOU WERE MEANT TO GO SLOW IT WOULDN'T BE CALLED A WHISK:
In a scramble? Slow it down (Donna Deane, 1/05/06, Los Angeles Times)
A couple of eggs can save the day. When you're at a loss over what to make, just crack, beat, scramble and you've got a meal pronto.Posted by Orrin Judd at January 5, 2006 3:32 PMBut hold on a minute.
In fact, hold on a few minutes.
If you slow things down a bit, you can turn scrambled eggs into something spectacular: Cooked very slowly, and stirred constantly, scrambled eggs can be a dish that's creamy, rich and luxurious enough to serve as a first course at an elegant dinner.
Try it once, and you may never do the quick scramble again. Try it twice, and you'll never fret again about a brunch menu.
The trick to the magical transformation of the slow scramble is simple enough: Lower the fire and stir with a patient hand.
Just remember that a beaten egg behaves differently at different temperatures. Cook it over high heat and the egg's protein bonds seize up and tighten quickly, squeezing out the moisture as the egg cooks. You'll end up with large, tough curds.
Add some cream cheese as you stir and then you'll have something special.
Posted by: Genecis at January 5, 2006 3:40 PMNutmeg, onions, chive.......
Posted by: Sandy P at January 5, 2006 4:05 PM...ham, green peppers...
Posted by: AllenS at January 5, 2006 4:23 PM...red peppers, mushrooms...
Posted by: joe shropshire at January 5, 2006 4:27 PMThe trick to the magical transformation of the slow scramble is simple enough: Lower the fire and stir with a patient hand.
I am sensing a double entendre of the highest order here.....
Posted by: Bruce Cleaver at January 5, 2006 4:28 PMOJ:
"Try it once, and you may never do the quick scramble again."
True that. Try it. You'll like it. Use bit of cream (not milk) in place of water. Make them in a double boiler - real or makeshift - with a pat of butter and it's almost foolproof.
AllenS and Joe:
Not for eggs made this way. Save those for an omelette. Here less is definitely more.
Bruce:
Not if you've had eggs this way before. Along with a properly baked potato or a perfectly ripe tomato, one of the food wonders of the world. My most travelled and food sophisticated friend counts an appetizer of eggs prepared this way with a slice of truffle as a top 10 dining experience.
Posted by: Rick T. at January 5, 2006 4:37 PMWho makes eggs w/water?
bleh. flat, not fluffy. My girlfriend doesn't like them w/milk, she thinks they're too heavy.
The real secret is to get the pan hot then you pour the eggs in, let it sit for a little while then stir.
Posted by: Sandy P at January 5, 2006 4:41 PMHeat a skillet so it's just hot enough to melt butter, then melt butter to cover the bottom. Sprinkle in shredded cheddar, then add a dollop of creme. Crack eggs directly into skillet and stir until cheese, cream and egg are well-mixed. Stir occasionally until the eggs are fluffy and as dry as you like them. Salt and pepper to taste.
Posted by: David Cohen at January 5, 2006 5:12 PMSandy P:
A basic omelette recipe usually calls for a bit of water beaten in with the eggs.
Posted by: Rick T. at January 5, 2006 5:30 PM...garlic salt, touch of tabasco.
Posted by: Peter B at January 5, 2006 6:13 PMSlower is better if you can make the time. Squeeze of fresh lemon works great instead of the water. Turn the heat of when you think you're 85% done cooking them and you can avoid hammering them too.
Posted by: John Resnick at January 5, 2006 6:52 PMI don't make omlettes, I only make scrambled eggs.
Posted by: Sandy P at January 5, 2006 8:36 PMOur kids like their eggs "light & fluffy" nuked in the microwave. 2 eggs = a little milk for 90 sec., stir, then nuikle again for 45 sec.
Posted by: Dave W at January 5, 2006 9:44 PMI believe it was Nero Wolfe who said that anyone who takes less than 1/2 hour to cook his scrambled eggs ought to be hung.
Posted by: Jim in Chicago at January 5, 2006 10:45 PMCream cheese you fools , or nuefchatel ... never just plain milk.
Serve the eggs on toast and with fresh buttered asparagus on the side. Begin with one finger of auqua vite neat, followed by a fine Pilsner beer accompanyment. Best as a late evening repast.
Posted by: Genecis at January 5, 2006 10:49 PMP.S. The slow stir technique is nicely demonstrated by Stanley Tucci in the final scene of the movie "Big Night", 1996.
Posted by: Genecis at January 5, 2006 10:54 PM