Scrambled eggs

iblive said:
You got the swimming part right. Probably killing our arteries. But we take bacon grease after frying bacon and pour thru a tea strainer to get rid of most of the solids. Save in a small mason jar. I like about a 50/50 bacon grease / butter mix for doing eggs. Yummy.

Works for sautéing veggies as well.
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Just reading Hack's and Ib's ingredient list makes my mouth water and my stents cry for help!! :pound-hand: :pound-hand: :pound-hand:
 
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Prepare scrambled eggs thusly:

1. Mix three eggs with one tablespoon of whole milk or, better yet, half-and-half.
2. Immediately season to taste. I only add black pepper. No salt.
3. Once thoroughly mixed, pour into a preheated skillet with a little olive oil. Don’t heat the skillet too hot.
4. Continue mixing with a fork until the eggs are no longer runny and well-scrambled. I prefer mine to have just the slightest hint of browning.
 
smitty_p said:
Prepare scrambled eggs thusly:

1. Mix three eggs with one tablespoon of whole milk or, better yet, half-and-half.
2. Immediately season to taste. I only add black pepper. No salt.
3. Once thoroughly mixed, pour into a preheated skillet with a little olive oil. Don’t heat the skillet too hot.
4. Continue mixing with a fork until the eggs are no longer runny and well-scrambled. I prefer mine to have just the slightest hint of browning.
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I make a seasoned creme for the cabbage we use on fish tacos. 50/50 sour cream and Mayo. Some lime juice. My own taco mix seasoning. I’ll add that to the egg mixture before cooking. I don’t measure…. But probably a Tbl or so. That’s pretty yummy too.
 
Just had some! Scrambled / omlette sorta.
I premix the eggs up. I sauted some yellow n red bell peppers, red onion amd muahrooms. Add the mixed eggs. I let em cook a bit before scrambling up. Add some cheddar on top.
Either continue to stir around for scrambled or mostly let cook for omlette. Then flip at the end and let the cheese crust over!!
Best part. Crusty cheese.
Add some Louisiana hot sauce, Montanas Habanero bbq or a local hot sauce guy's product. He adds garlic onion etc for extra flavors.

Just finished it!
 
Amp Mad Scientist said:
Chicken eggs, or ostrich eggs?
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From experience with eggs (as opposed to the meat) from a few different fowl (duck, goose, quail, etc...) the methods and end results remain pretty similar all across the board. Haven't tried or cooked with ostrich eggs (yet), but I think the only big difference of course, would be the size and maybe a slightly gamier taste. But then, this also happens even within the spectrum of regular hen's eggs, depending on how they are raised and what they eat.

But I believe an ostrich egg would suffice to make a BIG family-size scramble.
 
SIx String Chef said:
From experience with eggs (as opposed to the meat) from a few different fowl (duck, goose, quail, etc...) the methods and end results remain pretty similar all across the board. Haven't tried or cooked with ostrich eggs (yet), but I think the only big difference of course, would be the size and maybe a slightly gamier taste. But then, this also happens even within the spectrum of regular hen's eggs, depending on how they are raised and what they eat.

But I believe an ostrich egg would suffice to make a BIG family-size scramble.
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SIx String Chef said:
That is one BIG fried egg... looks delicious! There's an ostrich farm about an hour's drive from Toronto near Niagara that sell eggs. You have to reserve them and then get in a waiting list of about 2-3 months. And they are somewhat pricey, $70 CAD (about $55 USD) each. But they may be worth the time and money...
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What about Velociraptor Eggs?
 
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