Today I learned how to scramble eggs.

Like Tree55Likes

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
Originally Posted by legends
Thanks so much for posting this. The descriptions of typical ineffective seasoning methods totally describe my pans' surfaces--sticky, soft, easily removed...and for the reasons stated--oil too thick, too-short cooking time (because I can't stand the smell of the smoking oil).
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!
I have a couple of cast iron skillets, one in particular is the one I use only for cornbread. It's got a super slick surface from years of use and the crusty cornbread slides out like buttah.

I've always seasoned my cast iron with shortening over a period of time. After every use, I wash it quickly (no scrubbing), and put it in the oven at a low temp to make sure it's completely dry.

I was born to be a pessimist. My blood type is B Negative.
I need new cookware and I've been considering cast iron. Don't think I'll get it now. Glad I read this before buying it. I was at a kitchen store "Sweet Basil" on Saturday with my granddaughter, Jane. She found this gadget that is in the shape of an egg with a small ball in it. You crack your eggs in it and shake, shake, shake. I thought it was pretty silly, but it was only $6, so I bought it for her and we made scramble eggs when we got home. I cook mine in butter.

Funny story... Saturday morning I decided to make a roast in my crock pot. It wasn't heating up. I went to "Sweet Basil" to get a new one. When I got it home the detachable power cord was missing. I called them and they set one aside for me. I went back got the cord and found when I got home that it was the wrong cord. I called them again and they didn't have the correct one in stock. I go back and get a different crock pot. When I got back home it wouldn't work. A friend came over and suggested I use an outlet in a different room. It worked. It was the fuse in my kitchen that was messed up not my crock pot.
I need new cookware and I've been considering cast iron. Don't think I'll get it now. Glad I read this before buying it. I was at a kitchen store "Sweet Basil" on Saturday with my granddaughter, Jane. She found this gadget that is in the shape of an egg with a small ball in it. You crack your eggs in it and shake, shake, shake. I thought it was pretty silly, but it was only $6, so I bought it for her and we made scramble eggs when we got home. I cook mine in butter.

Funny story... Saturday morning I decided to make a roast in my crock pot. It wasn't heating up. I went to "Sweet Basil" to get a new one. When I got it home the detachable power cord was missing. I called them and they set one aside for me. I went back got the cord and found when I got home that it was the wrong cord. I called them again and they didn't have the correct one in stock. I go back and get a different crock pot. When I got back home it wouldn't work. A friend came over and suggested I use an outlet in a different room. It worked. It was the fuse in my kitchen that was messed up not my crock pot.
Originally Posted by Lotsawaves
Yeah, cast iron is a bit of a PITA and I'm not sure the benefits balance things out, though I do despise pans that warp/hump upward in the center, which my favorite pan is now doing. That was my initial reason for buying cast iron...that and the ability to sear at high temps without damaging the pan or going from the stove right into the oven. It's nice to have one or two in your arsenal, but I just can't do without a good nonstick pan it seems.

I'm confused by the success variation in seasoning experiences.

ETA: The more of the under-article comments I read, the more confused I became, especially when the author commented that newer cast iron, like the Lodge line, comes with a waxy coating and doesn't need to be stripped and re-seasoned. Um, what? Le sigh...will be shopping for another awesome-until-it-warps teflon-coated pan.
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!

Last edited by Honeycurls; 02-18-2013 at 10:33 AM.
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

I sometimes make scrambled eggs in the microwave. I have found that if you pour the milk in the bowl first and swirl it around to coat the edges, then whisk in your eggs, the milk acts as an anti-stick agent, and there's no need for spray.
jeepcurlygurl likes this.
I'm gonna try the microwave egg thing BC I usually sleep until I only have thirty minutes left before class that would save time making breakfast
So, I added this bad-ass mofo to my cooking arsenal. I've had good luck with my other Calphalon pans not warping...let's see how this one performs. It's a little bigger than I would have liked, but it was the only one they had that would withstand 450˚ in the oven, or even go into the oven, for that matter.
jeepcurlygurl likes this.
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!
curlyarca, there are two more techniques (recipes) of AB's that are simple and I use these often.

One is for baked potatoes.

The second is for guacamole.

I highly recommend both of these!

I was born to be a pessimist. My blood type is B Negative.
^ That is how I do my potatoes. Olive oil, kosher salt, and a little fork aggression.

If i am pinched for time I nuke it in the microwave for a few min first, to shave 20-25 min off the oven baking time.

That's one of the few things I use a microwave for.
When I hear terms like "hipster" I think, who told cliques they could leave high school??

I still have the strange feeling that microwaves will one day cause us all to grow 3 heads. Lol

I heat a cup water, do my potatoes, popcorn, and re heat a few things in one at work.
When I hear terms like "hipster" I think, who told cliques they could leave high school??

I've always done my baked potatoes that way as well except I skip the salt, I love how the skin gets crispy.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.

Trending Topics


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -6. The time now is 11:43 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Copyright 2011 NaturallyCurly.com