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eggs eggs eggs!

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posted on Jul, 16 2004 @ 10:33 AM
eggs are not eggs my friends!

no sir. eggs do not cook up the same way and they dont taste the same way.

now anyway can up a pan and cook eggs but thats not REAL cooking.

eggs are made of proteins, we all know this BUT. when you scramble them these proteins get mixed up and when they cook, they bunch up and STICK to anything they touch, namely trhe pan. this is because the proteins work their ways into the tiny crevices you cant see and this is why they stick to the pan, even non stick!

now the secret to good scrambled eggs is "tempering". you simply do not just heat a pan up and start cooking scrambled eggs. no way! turn the heat down low! lower than you normally cook them. then heat up a couple tablespoons of butter in the pan and make sure it coats the entire pan. now take as many eggs as you want and beat the snot out of them. you dont have to add milk or anything of the sort but you can if you want.

then pour those eggs into the pan. now before they have a chance to turn into an ommlette goen terribly awry (if you turned the heat up too high, and you will know) move the eggs around with a spatula, a silicone spatula made for high heat. an scrape and move those eggs around. dont stop! keep doing this. eventually you will see the eggs forming SMALL curds. keep cooking until they are almost done then put them on a plate (they will cook a little more after you remove them from the pan. you will see this small curd mass of egg and think "ok what was the point of this?". take a bite and see for yourself. you will notice the eggs are not foamy/rubbery. they are creamy in texture as well as taste. they are moist, small in curd and are almost velvety in texture and taste (provided you cooked them correctly)

then you will see why cooking scrambled eggs slowly beats cooking them quickly.

this technique is almost similar to making a custard except it is done in a double boiler but cooking them at a low temperature will produce a small velvety curd that will make your taste buds sing.

posted on Aug, 5 2004 @ 10:12 AM
Wow, are you a conniseur chef? Thanks for the tips!

Have a good recipe for Eggs Benedict? I die for Eggs Benedict.

posted on Aug, 5 2004 @ 10:16 AM
Thanks for the tips Monkey, I love scrambled eggs . Another good trick for not losing any of the protein in them, is drinking them. It tastes disgusting, but it's good for you.

[Edited on 5-8-2004 by m0rbid]

posted on Aug, 5 2004 @ 08:49 PM
I love eggs. The problem is that since I moved to Oregon, ever time I eat then, I get the trots :shk:

I have no idea what they feed the chickens over here but whatever it is, it's not good for the Pisky's culinary art.

posted on Aug, 5 2004 @ 09:03 PM
ThePrankMonkey, I have to give it to you, you know your eggs.

posted on Aug, 21 2004 @ 12:39 PM
aha! i jsut rechecked this thread and read the responses. you'd be amazed what i can do in the kitchen. eggs was the first thing i learned to cook as a child but i didnt learn how to properly cook them until many years later.

i'll see what i can rummage up for a eggs benedict recipe.

but remember! high heat ruins eggs.

here's another tip for you...when boiling eggs, dont boil the water first. put the eggs in the pot then add cold water then heat the water up. do NOT heat it up to a rapid boil, the eggs will bounce around and if heated too quickly will crack. simmering is generally the best way to cook them.

here's an egg factoid, put an egg between your finger and thumb then with the tip of both on the ends squeeze it. no seriously, this isnt a joke! ok, notice something? it didnt break! why? arches! the egg has an arch on each end and the more pressure you put on an arch the stronger it gets. i learned THAT in drafting class during highschool. if there is a crack it will reveal itself! so be warned, egg shells are not entirely perfect, i've only had one break on me though out all the times ive done it so im sure this wont happen.

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