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Old 01-01-2015, 12:32 AM
 
Location: Middle America
35,827 posts, read 39,513,210 times
Reputation: 48653

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Yep, have been attempting for years...it's just not happening.
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Old 01-01-2015, 12:36 AM
 
Location: Heart of Dixie
12,448 posts, read 10,181,568 times
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Quote:
Originally Posted by TabulaRasa View Post
Yep, have been attempting for years...it's just not happening.
It takes less than an hour with the proper sanding discs.
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Old 01-01-2015, 01:17 AM
 
10,421 posts, read 9,487,561 times
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Quote:
Originally Posted by ChessieMom View Post
"Pounding"? For scrambled eggs? Never heard of such a thing. I stir them in the pan with a spatula, as they cook. Certainly no reason to "pound" anything!!
I don't know why but this is so funny. I guess I'm just visualizing the whole scene.
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Old 01-01-2015, 02:19 AM
 
Location: Heart of Dixie
12,448 posts, read 10,181,568 times
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Quote:
Originally Posted by shyguylh View Post
...I scramble eggs in the frying pan as they cook, that involves a lot of "pounding" with the spatula...
You keep defending that position, so... there is no other choice... I knight thee Sir Egg Pounder - pounder of eggs.
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Old 01-01-2015, 03:14 AM
 
Location: North Oakland
8,866 posts, read 8,202,381 times
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Quote:
Originally Posted by shyguylh View Post
That's what I mean. You have the eggs in the pan, and you stir them up pretty aggressively with the spatula. As they "take shape" and finish cooking, the real "pounding" commences--as in chopping the eggs up in smaller pieces using the spatula.
Do you crack whole eggs into the pan without mixing them first? If so, mix them first. I shake eggs, salt, and pepper together in a jar with a lid before scrambling. That's ready when I put butter in the pan. I don't "pound" or even chop eggs. I stir them with a wooden spoon or a spatula.
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Old 01-01-2015, 10:08 AM
 
23,988 posts, read 31,219,893 times
Reputation: 28661
Quote:
Originally Posted by jay5835 View Post
Do you crack whole eggs into the pan without mixing them first? If so, mix them first. I shake eggs, salt, and pepper together in a jar with a lid before scrambling. That's ready when I put butter in the pan. I don't "pound" or even chop eggs. I stir them with a wooden spoon or a spatula.
Exactly. Sounds like the OP is not using the proper method, and also must be cooking the eggs until they are rubbery if he has to "chop them into pieces"! If someone set eggs in front of me that were cooked that hard, I would send them right back. Yuck!!!
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Old 01-01-2015, 05:01 PM
 
Location: Middle America
35,827 posts, read 39,513,210 times
Reputation: 48653
Quote:
Originally Posted by Dirt Grinder View Post
It takes less than an hour with the proper sanding discs.

Could be, but why on earth would I buy cooking implements that I have to first attack with sanding discs?
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Old 01-01-2015, 05:04 PM
 
Location: Middle America
35,827 posts, read 39,513,210 times
Reputation: 48653
Quote:
Originally Posted by ChessieMom View Post
Exactly. Sounds like the OP is not using the proper method, and also must be cooking the eggs until they are rubbery if he has to "chop them into pieces"! If someone set eggs in front of me that were cooked that hard, I would send them right back. Yuck!!!
This sounds like my dad's requirements for scrambled eggs. He will not eat any eggs that are in any way still moist (or, has he puts it, "raw and snotty"). Also won't touch a runny yolk.
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Old 01-01-2015, 05:10 PM
 
Location: Heart of Dixie
12,448 posts, read 10,181,568 times
Reputation: 28075
Quote:
Originally Posted by TabulaRasa View Post
Could be, but why on earth would I buy cooking implements that I have to first attack with sanding discs?
Because it makes the finish closer to that of the vintage skillets. However, even the rough ones get smooth over time as the carbon layer builds-up.
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Old 01-01-2015, 05:11 PM
 
Location: Heart of Dixie
12,448 posts, read 10,181,568 times
Reputation: 28075
Quote:
Originally Posted by TabulaRasa View Post
..."raw and snotty"...
That's how I like my scrambled eggs .
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