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Old 09-25-2011, 11:27 AM
 
Location: Oakland, CA
28,093 posts, read 31,796,294 times
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Have you ever tried to make slow scrambled eggs?

Here is a recipe: http://www.salon.com/food/francis_la...scrambled_eggs

In a nutshell. Turn down the heat to very low, and stir constantly.

When done, you'll think you made eggs with 4 cups of cream. It is amazing! Try it on a weekend!
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Old 09-25-2011, 11:56 AM
 
Location: Middle America
37,378 posts, read 45,403,026 times
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That sounds either kind of awesome or kind of gross...could go either way. I'm pretty divided on runniness in my eggs (or, as my dad always descriptively stated in my youth..."Over HARD. I don't want snotty eggs!" - I'm not that bad...a little moisture is fine by me). I could see either really liking the creaminess, or finding it offputting. I'm game to try, though.
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Old 09-25-2011, 12:02 PM
 
25,627 posts, read 32,275,586 times
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This is a modern variation on the traditional French way of cooking scrambled eggs in a Bain Marie better known to Americans as a double boiler. TAKES FOR EVER! but produces the best scrambled eggs you will ever eat in your life time. Check the Internet for recipes. This is how my Italian Grandmother used to make scrambled eggs.
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Old 09-25-2011, 12:48 PM
 
Location: Kirkwood, DE and beautiful SXM!
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I just add whipping cream and they are the best scrambled eggs. So creamy.
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Old 09-25-2011, 12:52 PM
 
Location: Middle America
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I throw a little half and half in mine when I have it on hand, but I still tend to cook them to a more dry set.
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Old 09-26-2011, 11:02 AM
 
Location: Oakland, CA
28,093 posts, read 31,796,294 times
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Quote:
Originally Posted by TabulaRasa View Post
That sounds either kind of awesome or kind of gross...could go either way. I'm pretty divided on runniness in my eggs (or, as my dad always descriptively stated in my youth..."Over HARD. I don't want snotty eggs!" - I'm not that bad...a little moisture is fine by me). I could see either really liking the creaminess, or finding it offputting. I'm game to try, though.
I am not into runny. They firm up, but the texture is also soft like the filling in creme brulee.

I do add milk/cream/cheese to eggs, but this sort of creamy is little different than you get with those techniques. I do agree with the recipe. It seems very luxurious! Especially with a bit of cheese and maybe a few fresh herbs.

Try it out. And well if the texture looks off-putting, you can always turn up the heat and finish them the normal way.
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