CurlTalk

Today I learned how to scramble eggs.

curlyarcacurlyarca Posts: 8,449Registered Users
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.

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

4a, mbl, low porosity, normal thickness, fine hair.
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  • HoneycurlsHoneycurls Posts: 1,889Registered Users
    curlyarca wrote: »
    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! :smile:
    OK, I admit it.....I'm an alias! I wasn't born with the name Honeycurls!
    :lurk: 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! :confused5::laughing5::jocolor:
  • NetGNetG Posts: 8,116Registered Users
    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.
    The pews never miss a sermon but that doesn't get them one step closer to Heaven.
    -Speckla

    But at least the pews never attend yoga!
  • mrspoppersmrspoppers Posts: 7,223Registered Users
    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.
    When are women going to face the fact that they don’t know their own bodies as well as men who have heard things?

    Don Langrick
    Bonsai Culturist
  • eche428eche428 Posts: 2,782Registered Users Curl Neophyte
    :happy1:

    (wondering where Saria is... hee hee)
    < member since 2006 (no idea where 1969 came from :toothy10:).

    [FONT=&quot]Med/high porosity; color treated; med [FONT=&quot]d[/FONT]ensity 2c/3a.[/FONT]

    [FONT=&quot]Summer: (high dew point) co-wash [FONT=&quot]& leave-in [/FONT]Matrix Biolage Cleansing Conditioner for Curly Hair[FONT=&quot]. [/FONT]Ouidad Climate Control Heat & Humidity Gel.[/FONT][FONT=&quot] Spring and Fall: (perfect dew point) co-wash & leave-in Curl Junkie Repair Me! or [FONT=&quot]CJ [/FONT]BeautiCurls Strengthening Hair Conditioner; f[FONT=&quot]ollo[/FONT]wed by [FONT=&quot]CJ Pattern Pusha & [/FONT]Curl Queen.[/FONT][FONT=&quot][FONT=&quot] W[/FONT]inter: (low dew point) add in [FONT=&quot]CJ [/FONT]Coffee-Coco Curl Creme Lite[FONT=&quot].[/FONT][/FONT]
  • HoneycurlsHoneycurls Posts: 1,889Registered Users
    mrspoppers wrote: »
    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.
    OK, I admit it.....I'm an alias! I wasn't born with the name Honeycurls!
    :lurk: 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! :confused5::laughing5::jocolor:
  • redcelticcurlsredcelticcurls Posts: 17,502Registered Users
    virgo wrote: »
    We love to use Tony Chachere's Hot Salt Seasoning.

    You make it so easy. :lol:

    WileE-Dead wrote: »
    Well, I did put some Tony Chachere's on it. Hubby loves that stuff. I had no complaints :cool:
    Y_YDGSK1v7g9r-YkFmfqpecO173WuFcp-OKYIQrmN0s46zlIESNcf_JtZYCP7UZab7J5A9Jr1QO_otS_jat3JguCQaeFx3Z-qLcijNgcAL2QpLVTfAmsZyYtrF3-H-d9RYnBLE6xIfwRlHqGRKKomBv8zMap3jRrScluGqs
    Kiva! Microfinance works.

    Med/Coarse, porous curly.
  • B-wavyB-wavy Posts: 1,733Registered Users Curl Neophyte
    Score!

    RCC: 1

    Wile: 0
  • redcelticcurlsredcelticcurls Posts: 17,502Registered Users
    Honeycurls wrote: »
    mrspoppers wrote: »
    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.
    Kiva! Microfinance works.

    Med/Coarse, porous curly.
  • Fifi.GFifi.G Posts: 15,490Registered Users
    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. :)
    When I hear terms like "hipster" I think, who told cliques they could leave high school??

    [SIGPIC][/SIGPIC]
  • CurlyminxCurlyminx Posts: 5,581Registered Users
    I think we are actually at:

    RCC: 2

    Wile: 0
    tumblr_mk2chrdnQe1qzwi58o1_500.gif
    Mix of 3s, thick, coarse, medium porosity

    Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

    /home/leaving?target=http%3A%2F%2Fpublic.fotki.com%2Fcurlymix%2F" class="Popup
    pw: curls

    Known HGs: KCCC, homemade fsg, honey
  • redcelticcurlsredcelticcurls Posts: 17,502Registered Users
    But only one who also pushes steak and BJ day.
    Kiva! Microfinance works.

    Med/Coarse, porous curly.
  • CurlyminxCurlyminx Posts: 5,581Registered Users
    I really hope someone can find a reason to define something. *fingerscrossed*

    Then this thread becomes a WINNER!
    tumblr_mk2chrdnQe1qzwi58o1_500.gif
    Mix of 3s, thick, coarse, medium porosity

    Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

    /home/leaving?target=http%3A%2F%2Fpublic.fotki.com%2Fcurlymix%2F" class="Popup
    pw: curls

    Known HGs: KCCC, homemade fsg, honey
  • B-wavyB-wavy Posts: 1,733Registered Users Curl Neophyte
    Complete sentences....no smilies.....it's gotta be rough, eh?
  • roseannadanaroseannadana Posts: 5,632Registered Users
    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.

    I was born to be a pessimist. My blood type is B Negative.
  • HoneycurlsHoneycurls Posts: 1,889Registered Users
    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.
    OK, I admit it.....I'm an alias! I wasn't born with the name Honeycurls!
    :lurk: 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! :confused5::laughing5::jocolor:
  • Jess the MessJess the Mess Posts: 5,844Registered Users
    Ill have to try that for my babysit boys. My DD loves my scrambled eggs but they aren't fluffy enough for the babies.
    High Priestess JessMess, follower of the Goddess of the Coiling Way and Confiscator of Concoctions in the Order of the Curly Crusaders

  • Fifi.GFifi.G Posts: 15,490Registered Users
    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.
    When I hear terms like "hipster" I think, who told cliques they could leave high school??

    [SIGPIC][/SIGPIC]
  • NetGNetG Posts: 8,116Registered Users
    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...

    Curlyminx wrote: »
    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:
    1325–75; Middle English; see win, -er1

    Related forms non·win·ner, noun
    The pews never miss a sermon but that doesn't get them one step closer to Heaven.
    -Speckla

    But at least the pews never attend yoga!
  • Fifi.GFifi.G Posts: 15,490Registered Users
    Truly southern eggs = cook in bacon grease, and butter.
    When I hear terms like "hipster" I think, who told cliques they could leave high school??

    [SIGPIC][/SIGPIC]
  • RedCatWavesRedCatWaves Posts: 31,258Registered Users
    Constantly sneaking back and getting caught just cheapens what was a spectacular board suicide. Have some dignity.
  • Fifi.GFifi.G Posts: 15,490Registered Users
    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??

    [SIGPIC][/SIGPIC]
  • NetGNetG Posts: 8,116Registered Users


    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. ;-)
    The pews never miss a sermon but that doesn't get them one step closer to Heaven.
    -Speckla

    But at least the pews never attend yoga!
  • curlyarcacurlyarca Posts: 8,449Registered Users
    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.

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

    4a, mbl, low porosity, normal thickness, fine hair.
  • curlyarcacurlyarca Posts: 8,449Registered Users
    NetG wrote: »
    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.

    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.
  • Fifi.GFifi.G Posts: 15,490Registered Users
    curlyarca wrote: »
    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.

    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??

    [SIGPIC][/SIGPIC]
  • murrrcatmurrrcat Posts: 9,596Registered Users
    Fifi.G wrote: »
    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. :)


    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.

    Fifi.G wrote: »
    Truly southern eggs = cook in bacon grease, and butter.


    yuppp make bacon first, then eggs. :thumbup:
    tumblr_mji9u1Fwza1rh1wv4o1_500.jpg
  • Fifi.GFifi.G Posts: 15,490Registered Users
    murrrcat wrote: »
    Fifi.G wrote: »
    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. :)


    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.

    Fifi.G wrote: »
    Truly southern eggs = cook in bacon grease, and butter.


    yuppp make bacon first, then eggs. :thumbup:

    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??

    [SIGPIC][/SIGPIC]
  • jeepcurlygurljeepcurlygurl Posts: 19,235Registered Users Curl Dabbler
    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.
    --I'm located in Western PA.
    --I found NC in late 2004, CG since February 2005, started going grey in late 2005.
    --My hair is 3B with some 3A, texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
    --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, oils, honey, vinegar.
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  • HoneycurlsHoneycurls Posts: 1,889Registered Users
    Fifi.G wrote: »
    murrrcat wrote: »
    Fifi.G wrote: »
    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. :)


    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.

    Fifi.G wrote: »
    Truly southern eggs = cook in bacon grease, and butter.


    yuppp make bacon first, then eggs. :thumbup:

    Nom, nom, nom!!

    I will be pulling out the cast iron and treating myself to that soon. I've made up my mind.

    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!
    :lurk: 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! :confused5::laughing5::jocolor:
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