Comments on: SCRAMBLED EGGS

By: Jared Hatch

Jared Hatch — Mon, 01 Feb 2010 05:05:47 +0000

Scrambled with Vermont Cheddar and Maple Syrup (sweet) or Leeks and Curry Ketchup (Savory)

By: Le Fist

Le Fist — Sat, 30 Jan 2010 19:33:46 +0000

Yum! My favourite way to cook them though goes like this_
3 eggs per person. Crack into a bowl. Add a dollop of cream, the more the better. Whisk gently together with a clove of garlic stabbed through the fork. This gives them a barely there garlicky hint. On a very low heat pour into a buttered heavy based pan. Stir occasionally with a wooden spoon. Once the eggs have set two thirds of the way remove from heat and stir in a knob of cold butter to stop over cooking. Takes a while but you get the creamiest, softest eggs ever.,, Yielding pillows of joy! Haha! Someone told me once that you shoud never really have any eggs stuck to the base of the pan – so gentle the heat should be. Tuck in! LFN

By: Worldmanabouttown

Worldmanabouttown — Sat, 30 Jan 2010 13:31:43 +0000

Perfect daily recommendation for a Saturday! :-)

By: jimjam

jimjam — Sat, 30 Jan 2010 09:25:26 +0000

Australians add orange juice to theirs, the French separate the whites from the yolks and cook one at a time, adding more butter, cream or milk at the end. I like mine with double one tiptree marmalade stirred in…heavenly

By: mario

mario — Sat, 30 Jan 2010 05:45:11 +0000

absolutely! Cheese or vegetables are also excellent additions