Re: [london.food] Scrambled eggs and allied trades

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Roger Burton West wrote:
> 
> Takes effort and time. When I'm making breakfast I usually go for
> scramlet:
> 
> - beat a couple of eggs in a bowl. If you're me, add salt and
> fresh-ground pepper.
> 
> - take one hot greasy frying pan (from the bacon or whatnot you've just
> cooked, and/or buttered).
> 
> - pour eggs into pan. Shift them about with the frying-tool.
> 
> - about twenty seconds later, eggs are fried/scrambled and ready to be
> eaten.

Yes, this is the method I employ too. It also lends itself to adding 
things before the pan.

Adding some chilli powder with the salt and pepper is simplicity itself.

Salsa is lovely in scrambled eggs, don't use too much though or the eggs 
won't solidify proper like.

Get some mushrooms nice and soft in butter, mix them with the eggs and 
then scrmable it in the same pan.

Scrambled eggs are great as a delivery mechanism for lots of other goodness.

   n

• [london.food] Scrambled eggs and allied trades Roger Burton West 12:44 on 31 Jan 2006
  Takes effort and time. When I'm making breakfast I usually go for
  • Re: [london.food] Scrambled eggs and allied trades Simon Wistow 12:49 on 31 Jan 2006
    My favourite Scrambled Eggs come from this Fire and Knives post (sadly
    • Nigel Rantor 13:02 on 31 Jan 2006
      10/10 for the story, but quite frankly, so what to the recipe? apart
  • Nigel Rantor 12:53 on 31 Jan 2006
    Yes, this is the method I employ too. It also lends itself to adding

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