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Old 02-15-2013, 01:08 PM   #1
 
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Default Today I learned how to scramble eggs.

Thank you, Alton Brown.

I'm also unlearning a lot. If you don't overcook food, guess what? You may not need salt. Imagine that. These are shockingly simple but hard truths to face.
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Old 02-15-2013, 01:37 PM   #2
 
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Thank you, Alton Brown.

I'm also unlearning a lot. If you don't overcook food, guess what? You may not need salt. Imagine that. These are shockingly simple but hard truths to face.


The hell you say!
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Old 02-15-2013, 02:05 PM   #3
 
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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.
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Old 02-15-2013, 02:20 PM   #4
 
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His method for cooking scrambled eggs is actually right. There's another tv chef whose method includes beating the hell out of the eggs and then continually stirring while cooking.
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Old 02-15-2013, 03:04 PM   #5
 
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(wondering where Saria is... hee hee)
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Old 02-15-2013, 04:01 PM   #6
 
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His method for cooking scrambled eggs is actually right. There's another tv chef whose method includes beating the hell out of the eggs and then continually stirring while cooking.
I haven't seen his method~I'm curious about it. I just break the eggs into a bowl or even right into the pan without beating them first. Then I just gently break them and blend them together as they cook. I'm sure no one else does it this way, but it works for me.
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Old 02-15-2013, 05:13 PM   #7
 
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We love to use Tony Chachere's Hot Salt Seasoning.
You make it so easy.


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Well, I did put some Tony Chachere's on it. Hubby loves that stuff. I had no complaints
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Old 02-15-2013, 05:19 PM   #8
 
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Score!

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Wile: 0
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Old 02-15-2013, 05:29 PM   #9
 
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His method for cooking scrambled eggs is actually right. There's another tv chef whose method includes beating the hell out of the eggs and then continually stirring while cooking.
I haven't seen his method~I'm curious about it. I just break the eggs into a bowl or even right into the pan without beating them first. Then I just gently break them and blend them together as they cook. I'm sure no one else does it this way, but it works for me.
I do the right into the pan thing with a hot pan. I like a very wet scramble, so it's pretty quick.
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Old 02-15-2013, 05:56 PM   #10
 
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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.
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Old 02-15-2013, 06:01 PM   #11
 
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I think we are actually at:

RCC: 2

Wile: 0
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Old 02-15-2013, 06:07 PM   #12
 
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But only one who also pushes steak and BJ day.
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Old 02-15-2013, 06:08 PM   #13
 
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I really hope someone can find a reason to define something. *fingerscrossed*

Then this thread becomes a WINNER!
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Old 02-15-2013, 06:10 PM   #14
 
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Complete sentences....no smilies.....it's gotta be rough, eh?
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Old 02-15-2013, 07:54 PM   #15
 
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True story. Years ago after I saw that episode of AB making eggs, I was bored one morning so I made them exactly as he demonstrated. My son ate them for breakfast. About an hour after breakfast he suddenly said, "Those were the best scrambled eggs I've ever had. What was different?"

And they were really, soft and creamy, just perfect. I highly recommend it too! Although if I recall correctly the salt before lightly whisking was important for some scientific reason.
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Old 02-15-2013, 08:16 PM   #16
 
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True story. Years ago after I saw that episode of AB making eggs, I was bored one morning so I made them exactly as he demonstrated. My son ate them for breakfast. About an hour after breakfast he suddenly said, "Those were the best scrambled eggs I've ever had. What was different?"

And they were really, soft and creamy, just perfect. I highly recommend it too! Although if I recall correctly the salt before lightly whisking was important for some scientific reason.
That's interesting because I'd heard many years ago that you should never salt eggs until after they're cooked because it makes them rubbery. I'll have to check out this method, though I love my salt. Not trying to cut back.
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Old 02-15-2013, 08:28 PM   #17
 
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Ill have to try that for my babysit boys. My DD loves my scrambled eggs but they aren't fluffy enough for the babies.
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Old 02-15-2013, 08:41 PM   #18
 
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This thread has made me think of my grandmother. She would carefully inspect each egg, and remove some of the thicker white areas before cooking them. She said they would get hard and mess up her perfect pies when baking. She decided to keep it simple and teach everyone to pick the stuff out, every time.

If you didn't do that in her kitchen, you were in T-rouble.
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Old 02-15-2013, 10:18 PM   #19
 
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So what IS Alton's method for scrambled eggs? I whisk them in a bowl with milk then pour, and I tend to use grapeseed oil instead of butter. I'm so NOT a Southerner...


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I really hope someone can find a reason to define something. *fingerscrossed*

Then this thread becomes a WINNER!

win∑ner

[win-er]
noun 1. a person or thing that wins; victor.


Idioms 2. winner take all, a situation or outcome whereby the winner receives all the prizes or rewards.


Origin:
1325Ė75; Middle English; see win, -er1

Related forms non∑win∑ner, noun
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Old 02-15-2013, 10:21 PM   #20
 
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http://youtu.be/8ORcW7UrbKc



http://youtu.be/czcmQgVHGgc
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