I've seen many recipes for scrambled eggs with and without milk / cream / half and half So what does the milk do? The only difference I can see is color - wit
I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beans as I shouldn't
Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I
Stainless Steel seems to be all the rage in cooking stores these days, yet frying eggs on one leads to an extremely messy cleanup situation, assuming you can ge
The way I cook an egg is like this. I take the egg, crack it in a bowl, pierce the yolk, then whisk it a bit. Then I add a bit of soy sauce, and fry it in a pan
OK, I love scrambled eggs but I wanted a variant which isn't completely dry so here is what I did: I got some instant (add hot water) type gravy packets which w
I have a breakfast mixture leftover from making breakfast burritos the other day. It has cooked scrambled eggs, sausage, bacon, onion & peppers. I cooked it
As an example, I made eggs using Gordon Ramsay's Perfect Scrambled Eggs, at the end the pan ends up having a layer of eggs attached to the bottom and sides that
I'm having the hardest time preventing scrambled eggs from sticking to stainless steel cookware. I've tried bringing the eggs to room temperature before cooking
I have been told by two different cooks who's opinions I trust that adding salt to a beaten egg mixture before cooking will dry out and/or toughen the eggs, but
Today I had… hard conversation with my girlfriend whether to use or not oil (semi refined sunflower) when cooking scrambled eggs on a non-stick pan. My
When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into th
So, a bit of an odd question, but it's been bugging me for a while; could you put whole eggs (shell and all) into a blender if you're making something like scra
There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear
I used to have a very simple egg scrambler, metal, a kind of flexible wire spiral with a handle. As you beat with it, the flexible spiral would somewhat amplif
When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the
I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boil
I bought some fresh eggs the other day which don't expire until next month. They've remained in the fridge in their carton. I just realised that a few of the e
At our cafe we will begin offering a Saturday brunch buffet. I would like to do scrambled eggs and am thinking that they would be best cooked in a hotel pan in
I make a very simple scrambled eggs combining two eggs with a knife of cream cheese. Sometimes I've had this and it has been a warm yellow colour. Other times