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On 31/1/06 14:09, Simon Wistow mentioned: > On Tue, Jan 31, 2006 at 01:02:58PM +0000, Nigel Rantor said: >> 10/10 for the story, but quite frankly, so what to the recipe? apart >> from the cream that's how you're bloody well supposed to make eggs! (or >> at least the method I learnt from my mum) > > See, I know of at least 3 different ways. > > 1. The way espoused above which, to my knowledge, is the least common. > Although that might be Northern Hemisphere bias. > > 2. Fried hard in a pan. > This is most common in Merka as far as I know and is the easiest > because it's the hardest to mess up. Probably the best for things > like huevos rancheros etc etc > > 3. Tip whole lot into saucepan on low heat. > I'd wager this is the most common in the northern hemispher (or at > least the UK). Tricky because it's easy to over cook and get watery > eggs. The trick seems to be to stireslowly and continuously and take > the eggs off before they're finally set. With some experimentation, I came to a kind of half-way house between 1 and 3. Things always ended over cooked on a high heat, so chuck everything into a saucepan over a medium heat. Let them form a layer on the bottom of the pan before stirring each time - continuous stirring breaks things up and I always end up with little scrambled egg grains. Eugh. And added smoked salmon is definite goodness. Will have to try with the cream imbibed salmon!There's stuff above here
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