Random Post Thread

Porty · Post by **Porty** » 01 Jul 2004, 11:33

I just made scrambled eggs and toast, I am no chef but it seems to me that if one adds salt and pepper after, as opposed to during or prior to the cooking process, the Eggs retain a fluffiness and taste better.

Post by **wangi** » 01 Jul 2004, 11:39

Also try frying an egg on a non-stick pan without using any oil...

Porty · Post by **Porty** » 01 Jul 2004, 11:43

I miss Dan Maskell's commentary at Wimbledon.

bellybabe · Post by **bellybabe** » 01 Jul 2004, 11:43

I've just come across Madhur Jaffrey's recipe for scrambled eggs - spicy ones - and am in heaven. Now the humble scrammy egg is far removed from the anorexic days of my mother's cooking... and i can have the same meal as the kids and ENJOY it. Yay.

Surrealist · Post by **Surrealist** » 02 Jul 2004, 20:53

don't tease us then bellybabe - what's the recipe?

(unless you're concerned that you don't have madhur's permission to reproduce her copyrighted material for use other than your own)

Sandra · Post by **Sandra** » 03 Jul 2004, 17:40

Porty

Did you add cream cheese to your scrambled eggs? Tastes sublime.

Porty · Post by **Porty** » 04 Jul 2004, 13:09

Not tried cream cheese but I will. Incidentally, has this become the scrambled eggs thread?

Sandra · Post by **Sandra** » 04 Jul 2004, 14:04

put a blob of cream cheese in after you put the eggs in and whisk, cream cheese melts into egg mixture - yummy eggs

Porty · Post by **Porty** » 22 Aug 2004, 15:05

I tried the cream cheese idea and I have to say its a winner.

Guest · Post by **Guest** » 22 Aug 2004, 17:01

Marya wrote: Great results and no messy washing up!

Isn't that your husband's job anyway..?

Guest · Post by **Guest** » 22 Aug 2004, 17:43

Don't let Kim and Aggie hear you say that.

Porty · Post by **Porty** » 22 Aug 2004, 17:46

I prefer the micro for SE. I remember the first time I tasted SE and Smoked Salmon. mmm mmm mmm