Today I learned how to scramble eggs.

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Truly southern eggs = cook in bacon grease, and butter.
Po, FieryCurls, murrrcat and 1 others like this.
When I hear terms like "hipster" I think, who told cliques they could leave high school??

Constantly sneaking back and getting caught just cheapens what was a spectacular board suicide. Have some dignity.
I'm mad at this thread right now. I sat around all night wishing I had some eggs, and also trying to remember the last time I had one fried in bacon grease. It's been too long.

Why are the bad things always so, so good?
When I hear terms like "hipster" I think, who told cliques they could leave high school??

Originally Posted by redcelticcurls

Thanks!

Though there's an incorrect statement in the second video.... the chemical team from the company in NJ which came up with Teflon did try coating pans, and their wives said it was junk and no one would prefer that to cast iron.
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But at least the pews never attend yoga!
I'm trying to use less salt. I've also been watching Good Eats reruns. I was taught to cook the heck out of everything and to use salt freely. I tried his method and stopped sooner than I normally would. They were literally the best eggs ever, with the tiniest sprinkle of salt and pepper.
roseannadana likes this.

"In the depth of winter, I finally learned that within me there lay an invincible summer."

4a, mbl, low porosity, normal thickness, fine hair.
I use far less salt than any of the tv chefs do. My mom has high blood pressure and needs to get away from all the processed foods, so my food doesn't have as strong a taste as I'd like. I use a lot of herbs and spices to help, though.

I'd never heard this if you don't overcook idea - have an explanation you care to share? I don't overcook in general anyway, but am curious since he always goes into the science behind things.
Originally Posted by NetG
The eggs were more flavorful when moist instead of dry. I found the like three grains of salt I added at the end to be complementary instead of overwhelming the eggs.

"In the depth of winter, I finally learned that within me there lay an invincible summer."

4a, mbl, low porosity, normal thickness, fine hair.
I'm trying to use less salt. I've also been watching Good Eats reruns. I was taught to cook the heck out of everything and to use salt freely. I tried his method and stopped sooner than I normally would. They were literally the best eggs ever, with the tiniest sprinkle of salt and pepper.
Originally Posted by curlyarca
I've done low salt for years. I got into the habit due to my parents blood pressure issues, and then my dads kidney failure. He had to eat less than 2000 mg a day, which is an easy limit to reach. Since he passed my mom has had the hardest time remembering that she can actually use a little more salt. I have too, because I cooked for them often.

I will still salt while cooking, but I can no longer stand to salt afterward. It's too much.

* Glad you enjoyed them! It's nice to successfully break an old cooking habit or start a new one.
When I hear terms like "hipster" I think, who told cliques they could leave high school??


Last edited by Fifi.G; 02-16-2013 at 06:47 PM.
Hmm. I do eggs, splash of milk, pinch of salt, pepper, and whisk. I melt the butter, put in the eggs, and turn the heat down soon after they start forming. Then I scoot them around until done.

*and i never break into a pan. i always break into a separate dish, in case the egg is bad.

And according to my oldest nephews I make the bestest eggs in the whole world. I've held that title 19 years now.
Originally Posted by Fifi.G

That's how I make eggs, they be dope. I don't get how to not know how to scramble eggs, I don't know. I tried to watch those videos...omg get to the point already dude and stop showing your face, how does your face help me learn anything? Show the food. Ain't nobody got time for that.


Truly southern eggs = cook in bacon grease, and butter.
Originally Posted by Fifi.G

yuppp make bacon first, then eggs.
Hmm. I do eggs, splash of milk, pinch of salt, pepper, and whisk. I melt the butter, put in the eggs, and turn the heat down soon after they start forming. Then I scoot them around until done.

*and i never break into a pan. i always break into a separate dish, in case the egg is bad.

And according to my oldest nephews I make the bestest eggs in the whole world. I've held that title 19 years now.
Originally Posted by Fifi.G

That's how I make eggs, they be dope. I don't get how to not know how to scramble eggs, I don't know. I tried to watch those videos...omg get to the point already dude and stop showing your face, how does your face help me learn anything? Show the food. Ain't nobody got time for that.


Truly southern eggs = cook in bacon grease, and butter.
Originally Posted by Fifi.G

yuppp make bacon first, then eggs.
Originally Posted by murrrcat
Nom, nom, nom!!

I will be pulling out the cast iron and treating myself to that soon. I've made up my mind.
When I hear terms like "hipster" I think, who told cliques they could leave high school??

The microwave makes the best scrambled eggs, light and fluffy. Spray a micro safe bowl, add eggs, whisk with a little milk or water, salt, pepper. Micro for 1-2 min. Done.
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Hmm. I do eggs, splash of milk, pinch of salt, pepper, and whisk. I melt the butter, put in the eggs, and turn the heat down soon after they start forming. Then I scoot them around until done.

*and i never break into a pan. i always break into a separate dish, in case the egg is bad.

And according to my oldest nephews I make the bestest eggs in the whole world. I've held that title 19 years now.
Originally Posted by Fifi.G

That's how I make eggs, they be dope. I don't get how to not know how to scramble eggs, I don't know. I tried to watch those videos...omg get to the point already dude and stop showing your face, how does your face help me learn anything? Show the food. Ain't nobody got time for that.


Truly southern eggs = cook in bacon grease, and butter.
Originally Posted by Fifi.G

yuppp make bacon first, then eggs.
Originally Posted by murrrcat
Nom, nom, nom!!

I will be pulling out the cast iron and treating myself to that soon. I've made up my mind.
Originally Posted by Fifi.G
Eggs and bacon in cast iron? Are you a magician?



(I have sticking issues)
OK, I admit it.....I'm an alias! I wasn't born with the name Honeycurls!
Dood, get over it; there's no time limit on lurking.

I so busy runnin' allllllll over the place and ain't nobody chasin' me!


That's how I make eggs, they be dope. I don't get how to not know how to scramble eggs, I don't know. I tried to watch those videos...omg get to the point already dude and stop showing your face, how does your face help me learn anything? Show the food. Ain't nobody got time for that.





yuppp make bacon first, then eggs.
Originally Posted by murrrcat
Nom, nom, nom!!

I will be pulling out the cast iron and treating myself to that soon. I've made up my mind.
Originally Posted by Fifi.G
Eggs and bacon in cast iron? Are you a magician?



(I have sticking issues)
Originally Posted by Honeycurls
I have a very old, well seasoned skillet. It was my grandmothers, and then my moms for several years. I've never have sticking issues. When the bacon is done, it will be good and hot and the residual grease/fat will keep the egg from sticking.


Several people have had problems with newer cast iron over the past 20 years though. People who know how to season and season well (blind folded) have not been able to properly season the pan. I can't remember which brand it was.
When I hear terms like "hipster" I think, who told cliques they could leave high school??


Last edited by Fifi.G; 02-17-2013 at 12:07 AM.
my mom has a pot from my oma, it's like 1000 years old lmao, it's still in perfect condition, they just don't make 'em like they used to.

Nom, nom, nom!!

I will be pulling out the cast iron and treating myself to that soon. I've made up my mind.
Originally Posted by Fifi.G
Eggs and bacon in cast iron? Are you a magician?



(I have sticking issues)
Originally Posted by Honeycurls
I have a very old, well seasoned skillet. It was my grandmothers, and then my moms for several years. I've never have sticking issues. When the bacon is done, it will be good and hot and the residual grease/fat will keep the egg from sticking.


Several people have had problems with newer cast iron over the past 20 years though. People who know how to season and season well (blind folded) have not been able to properly season the pan. I can't remember which brand it was.
Originally Posted by Fifi.G
Just go with the magician thing...it's so much more intriguing.

I have a few new Lodge pans, and I'm in the process of following Saria's link to instructions for seasoning, but it's a slow, smoky process. I wonder if we're having the same problem...when I try to season, the oil "separates?"
during the seasoning process, and when I remove the pan from the oven, there are multiple little circular areas where the oil has pulled away. I don't know how to describe it more accurately. Basically, you can see several dime-sized "holes" in the seasoning. Perhaps I'm using the wrong oils. I've tried both grapeseed and regular vegetable. The grapeseed oil seems to yield a sticky, goopy surface. And, it smokes up the place, even with the high smoke point of the grapeseed oil. I will press on, though. My semi-Paleo lifestyle demands it.
OK, I admit it.....I'm an alias! I wasn't born with the name Honeycurls!
Dood, get over it; there's no time limit on lurking.

I so busy runnin' allllllll over the place and ain't nobody chasin' me!

Eggs and bacon in cast iron? Are you a magician?



(I have sticking issues)
Originally Posted by Honeycurls
I have a very old, well seasoned skillet. It was my grandmothers, and then my moms for several years. I've never have sticking issues. When the bacon is done, it will be good and hot and the residual grease/fat will keep the egg from sticking.


Several people have had problems with newer cast iron over the past 20 years though. People who know how to season and season well (blind folded) have not been able to properly season the pan. I can't remember which brand it was.
Originally Posted by Fifi.G
Just go with the magician thing...it's so much more intriguing.

I have a few new Lodge pans, and I'm in the process of following Saria's link to instructions for seasoning, but it's a slow, smoky process. I wonder if we're having the same problem...when I try to season, the oil "separates?"
during the seasoning process, and when I remove the pan from the oven, there are multiple little circular areas where the oil has pulled away. I don't know how to describe it more accurately. Basically, you can see several dime-sized "holes" in the seasoning. Perhaps I'm using the wrong oils. I've tried both grapeseed and regular vegetable. The grapeseed oil seems to yield a sticky, goopy surface. And, it smokes up the place, even with the high smoke point of the grapeseed oil. I will press on, though. My semi-Paleo lifestyle demands it.
Originally Posted by Honeycurls
Vegetable oil should be okay. I don't know anyone who has used grape seed. I know it has a high smoke point but...

Most people I know use a thin layer of lard/Crisco vegetable shortening or vegetable oil.

I just asked my co worker what brand of pan he hard time seasoning and it was Lodge. Normally, they are good, and they sell some pre seasoned now, but he had one that was a bit rougher and simply would not season correctly. I still can't remember if mine was Lodge or something else. I can only remember the packaging.

*I'm pretty sure mine was something other than lodge, but it was rougher and spotty. That was 12 or 13 years ago, and a housewarming gift. Occasionally, there are duds.
When I hear terms like "hipster" I think, who told cliques they could leave high school??


Last edited by Fifi.G; 02-17-2013 at 06:57 PM.
my mom has a pot from my oma, it's like 1000 years old lmao, it's still in perfect condition, they just don't make 'em like they used to.
Originally Posted by murrrcat
I love a well seasoned, handed down, old cast iron skillet. They are the best.
When I hear terms like "hipster" I think, who told cliques they could leave high school??

I keep buying cast iron and giving up. My mom is all smug, "I don't know what's do hard about seasoning a pan!"
She's never had to do it! She got all hers from her mother and grandmother. I've given up. I watch Tuesday Morning for Le Creuset.
Every time I read "Alton Brown" I see Jamie Oliver in my head. It's always a shock when I go to youtube.

I have one cast iron pan that looks like all the pictures of what cast iron is NOT suppose to look like, but I can fry eggs on it without sticking. Haven't tried scrambled, though.

I came across this post about seasoning cast iron. I haven't tried it but the picture tempts me.

Chemistry of Cast Iron Seasoning: A Science-Based How-To
Eres o te haces?
The microwave makes the best scrambled eggs, light and fluffy. Spray a micro safe bowl, add eggs, whisk with a little milk or water, salt, pepper. Micro for 1-2 min. Done.
Originally Posted by jeepcurlygurl
That was the very first thing I ever cooked in a microwave! I'll never forget because dad got mom one for Christmas when they first came out and she was scared to use it. It came with a cookbook and scrambled eggs was one of the recipes and I thought it was just the neatest thing that I could make scrambled eggs in the microwave.
jeepcurlygurl likes this.




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I came across this post about seasoning cast iron. I haven't tried it but the picture tempts me.

Chemistry of Cast Iron Seasoning: A Science-Based How-To
Originally Posted by legends
Thanks for posting this! I might have to try that method. My cast iron dutch oven is not well-seasoned; it looks like the "before" picture except worse. I haven't used it in a long time for that reason.

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