Posted by Gary Heston on January 24, 2010, 11:50 am
...by not actually whipping them. Use a jar.
I tried it this morning; two eggs and an ounce or so of cold water
into a 16oz jar that used to contain salza; screw on the lid, and
shake vigorously for 15-20 seconds.
Worked very well; very uniform eggs with a bit of foam on top.
Added sauces, closed lid, and shook a few times to mix those in,
and it was ready to go in the skillet.
Faster, no utensils, easy cleanup; just make sure the lid is on
tight (I held it by top and bottom for more security). What's not
to like?
The idea came to me earlier this week while I was doing something
unrelated. It's how I'll prepare eggs from now on.
Gary
--
Gary Heston gheston@hiwaay.net http://www.thebreastcancersite.com/
"It's kind of hard to rally 'round a math class."
Paul "Bear" Bryant
Posted by Balvenieman on January 25, 2010, 4:27 pm
gheston@hiwaay.net (Gary Heston) wrote:
>It's how I'll prepare eggs from now on.
Prepare them for what? It seems to me that the procedure you
describe would result in a finished dish resembling a dish sponge.
Posted by Gary Heston on January 25, 2010, 8:24 pm
>gheston@hiwaay.net (Gary Heston) wrote:
>>It's how I'll prepare eggs from now on.
> Prepare them for what? It seems to me that the procedure you
>describe would result in a finished dish resembling a dish sponge.
I normally cook a frittata for breakfast; sauteed vegetables with
whipped eggs poured in. Whipped eggs also are needed to make scrambled
eggs, quiche, or omlettes.
There are more ways to prepare eggs than fried.
Gary
--
Gary Heston gheston@hiwaay.net http://www.thebreastcancersite.com/
"It's kind of hard to rally 'round a math class."
Paul "Bear" Bryant
Posted by Balvenieman on January 26, 2010, 12:08 am
gheston@hiwaay.net (Gary Heston) wrote:
>There are more ways to prepare eggs than fried.
Damn, I didn't know that! Live and learn, I guess.... My first wife
made quiche but I don't know her technique. Since then, quiche has come
from a restaurant or from the supermarket frozen foods case. I don't
know from frittata but had always believed it to be an Italian "almost
soufflé" that is finished in the oven. In all of the how-to videos I
just watched, the cooks seemed to be shooting for creamy, not frothy,
even when using a whisk instead of a fork. I do know that aeration is
destructive of both the flavor and texture of eggs. Generally, scrambled
eggs and omelettes are stirred with a fork to avoid getting air into
them but "different strokes", I guess, eh? Hell, I was just curious what
you do with the eggs after shaking them up as you describe.
Posted by josejarvie on January 26, 2010, 1:41 am
10754 RIDGE RIM TRAIL SE PORT ORCHARD WA 98367
On Tue, 26 Jan 2010 00:08:16 -0500, in misc.consumers.frugal-living Balvenieman
wrote:
>gheston@hiwaay.net (Gary Heston) wrote:
>>There are more ways to prepare eggs than fried.
> Damn, I didn't know that! Live and learn, I guess.... My first wife
>made quiche but I don't know her technique. Since then, quiche has come
>from a restaurant or from the supermarket frozen foods case. I don't
>know from frittata but had always believed it to be an Italian "almost
>soufflé" that is finished in the oven. In all of the how-to videos I
>just watched, the cooks seemed to be shooting for creamy, not frothy,
>even when using a whisk instead of a fork. I do know that aeration is
>destructive of both the flavor and texture of eggs. Generally, scrambled
>eggs and omelettes are stirred with a fork to avoid getting air into
>them but "different strokes", I guess, eh? Hell, I was just curious what
>you do with the eggs after shaking them up as you describe.
XML site map