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- YC_1NomadTo learn how to flip eggs or an omlet or to quickly move ingredients in a pan, grab a slice of bread and practice flipping it. Flipping is not a matter of the eggs actually leaving the pan. Using your arm to push forward to start them moving away from you, use your wrist to pull towards yourself while raising the far edge. Once you get the hang of this you can flip eggs and they just about do not leave the pan.
- YC_1NomadSuper Dave must have worked in a restaurant as I did many years ago.
Crack the eggs into a small pot with a handle. Grab a whisk and beat them till blended. It takes just a few seconds.
Heat your pan and oil very hot. Pour the eggs into the oil. Do not move the eggs at this moment. As Dave suggest, when they look like they are about to become an omlet just pull the edges inward with a fork or wooden spoon. Keep pulling them inward and do not stir them as if trying to scramble them. You want to leave the air that you beat into them.
DO NOT overcook. As soon as they are no longer slimy or slick pour the pan onto a plate or cool skillet. The cooking must stop.
Many people pour the whipped eggs into a pan and stir the heck out of them. Resist the urge to stir them too much when cooking.
If you want to add cheese do so as soon as you pull them off the heat. I love the Mexican cheese blend.
To make a beautiful omlet (cheese), just pour the eggs onto the hot pan and carefully pull the sides in while tilting the pan to pour the uncooked egg part into the hot oil. Once there is no more loose egg on top give it a flip. Cook for about 30 seconds as you put your ground, chopped, or grated cheese on top. Carefully fold the top over as you pour the pancake of egg and cheese onto a plate. Use a paper towel to pat the omlet dry of any excess oil or butter. - NYCgrrlExplorer
Super_Dave wrote:
The fluffiest scrambled eggs you will ever see are done in the microwave. Not my personal choice, but you won't believe how light they are.
How does that work ingredient-wise past the eggs? Butter, milk, cream, something else or nothing? - down_homeExplorer IIroom temp with melted butter and whip the eggs. Don't pour them in the pan and sit down and wait to turn of churn them. Keep working the curds until done enough not too done. I hate hard scrambled eggs. Serve hot, on heated plates. Salt and pepper after cooking. I hate cool or cold meals. Note that old plates and chargers etc were heavy to hold heat.
It is getting nigh impossible to get hot food on the road from anyone. - RollnhomeExplorerBest way I have found is to ask my wife to scramble me up some eggs. Simple, easy, no muss no fuss.....for me :)
If that don't work Denny's is open 24/7. - campn4walleyeExplorerdon't over whisk them, add a Tsp water and an extra egg YOLK.
I learned it on America's test kitchen. - SWMOExplorerGenerally steam and a soft touch will produce somewhat fluffy eggs. Water will provide the steam, but the eggs have to be turned gently to avoid breaking the pockets of steam created.I try to avoid touching the top of the eggs and pick them up from the side and fold them over the top, gently over lower heat.
- bcsdguyExplorer
Super_Dave wrote:
The fluffiest scrambled eggs you will ever see are done in the microwave. Not my personal choice, but you won't believe how light they are.
I was just going to say that! - Super_DaveExplorerThe fluffiest scrambled eggs you will ever see are done in the microwave. Not my personal choice, but you won't believe how light they are.
- Super_DaveExplorer
Big Katuna wrote:
That and a. not over cooking and b. not too hot. c. don't let them set too long; keep working them.
Disagree with "c." People tend to stir them to little bits by over working them. I let mine start to go semi omlette before breaking into large, fluffy chunks.
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