> >I use milk or cream as an additive to scrambled eggs, if using any thing
> >besides just eggs.
> I must confess that I was a little curious to what purpose he was
> putting the eggs but then realized that I probably don't want to know.
> It seems to me that, unless one is deliberately whipping egg whites for
> a meringue (for example), the objective is to minimize the amount of air
> incorporated into them which shaking in a jar seems to defeat.
Agreed. The more air you add the less oomph you get. Every morning DH
makes some sort of frittata/quiche/souffle for breakfast. He fries up
the meat and veg, gently whisks the eggs into a scramble with a small
amount of 1/2 & 1/2, and adds it to the pan. Then several kinds of
cheese goes in and the whole pan goes into the oven to puff up. Once
it's set (and about 3 inches high) it gets pulled out, folded over,
and served up as a 6" high scrambled layer cake. Low carbing is SO
satisfying.
>On Sun, 24 Jan 2010 10:50:19 -0600, gheston@hiwaay.net (Gary Heston) wrote:
>>...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.
[ ... ]
>Water? I use milk or cream as an additive to scrambled eggs, if using any thing
>besides just eggs. I guessing you removed the shell first and broke the yolks.
>Of course, I am used to using farm fresh eggs that have strong yolks. Store
>bought eggs probably break just by shaking.
I don't use enough milk or cream to keep it from going bad before I use it
up. They'd also add calories.
I did remove the shell, of course, but didn't need to break the yokes; they
did that quite easily in the first few seconds of shaking.
>I like the idea of using a jar, easier than whisking. You could also add some
>onion (fresh or dried), bacon bits, or cheese for a little more flavor. And
>poach the eggs in none stick poaching pans in the microwave. Takes a little
>practice to get it right, but makes a good lower caloric breakfast egg.
Bacon is on the side; the eggs go over diced potatos, jalapeno peppers,
bell peppers, habaneros (if I have them), onions, mushrooms, and cheese
goes on top. Good thing I only cook on weekends... :-)
Gary
--
Gary Heston gheston@hiwaay.net http://www.thebreastcancersite.com/
"It's kind of hard to rally 'round a math class."
Paul "Bear" Bryant
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> >besides just eggs.
> I must confess that I was a little curious to what purpose he was
> putting the eggs but then realized that I probably don't want to know.
> It seems to me that, unless one is deliberately whipping egg whites for
> a meringue (for example), the objective is to minimize the amount of air
> incorporated into them which shaking in a jar seems to defeat.