Very scrambled.
Apr. 19th, 2005 10:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarea
I love eggs. There's no way you can cook an egg that will make me not like it. In that way, it's very similar to the potato. But you know, everyone makes eggs differently. And more specifically, everyone makes scrambled eggs a bit differently. It seems like such a simple thing, but ... no, even with scrambled eggs, there are many variations.
So I went to brunch with Julie on Sunday, and we both ordered some form of scrambled eggs (hers were plain with cheese, while I had a seafood-type one). She ordered hers "very scrambled," which I thought was odd, because ... was there a way to serve scrambled eggs that were somehow more scrambled than another way? Well, I soon found out. Our meals arrived, and her eggs were, as she had specified, very well done. Mine were ... not. They weren't uncooked or anything, but imho they definitely could have used a few more minutes on the grill. And I thought that was a revelation about a food preference that I had not known up until now -- I like my scrambled eggs very scrambled. (I had leftovers, and when I heated them up again later -- basically, cooking them more -- they were delicious.)
That's not to say that I always have to have eggs in general cooked extremely well done -- eggs overeasy are perhaps my favorite (I love to dip toast into the runny yolk), and I also like soft-boiled eggs. But scrambled? Runny scrambled eggs are not my thing, apparently. So next time, I'm going to have to order them "very scrambled."
But I'm curious ... has some food connoisseur somewhere maintained that just-underdone scrambled eggs were the best way to eat them (like the guy championing rare burgers)? Is this something the food world just knows, that I'm in the dark about?
While we're on the topic of scrambled eggs, do you put milk in yours? I didn't even know people put milk in scrambled eggs until about two years ago. In my house, we always made scrambled eggs straight up with no dilution.
And for the record, the absolute best scrambled eggs I've ever had was made by this 20something guy at a bed & breakfast that my friends and I stayed in, in Dublin. I do not know what he did to those eggs, but they were out of this world.
So I went to brunch with Julie on Sunday, and we both ordered some form of scrambled eggs (hers were plain with cheese, while I had a seafood-type one). She ordered hers "very scrambled," which I thought was odd, because ... was there a way to serve scrambled eggs that were somehow more scrambled than another way? Well, I soon found out. Our meals arrived, and her eggs were, as she had specified, very well done. Mine were ... not. They weren't uncooked or anything, but imho they definitely could have used a few more minutes on the grill. And I thought that was a revelation about a food preference that I had not known up until now -- I like my scrambled eggs very scrambled. (I had leftovers, and when I heated them up again later -- basically, cooking them more -- they were delicious.)
That's not to say that I always have to have eggs in general cooked extremely well done -- eggs overeasy are perhaps my favorite (I love to dip toast into the runny yolk), and I also like soft-boiled eggs. But scrambled? Runny scrambled eggs are not my thing, apparently. So next time, I'm going to have to order them "very scrambled."
But I'm curious ... has some food connoisseur somewhere maintained that just-underdone scrambled eggs were the best way to eat them (like the guy championing rare burgers)? Is this something the food world just knows, that I'm in the dark about?
While we're on the topic of scrambled eggs, do you put milk in yours? I didn't even know people put milk in scrambled eggs until about two years ago. In my house, we always made scrambled eggs straight up with no dilution.
And for the record, the absolute best scrambled eggs I've ever had was made by this 20something guy at a bed & breakfast that my friends and I stayed in, in Dublin. I do not know what he did to those eggs, but they were out of this world.
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no subject
Date: 2005-04-19 07:15 pm (UTC)The answer is yes, at least according to every foodie I know. There was a thing in the LA Times (I think) recently about learning to cook the perfect omelet, and on Jacques Pepin's "Fast Food My Way" too - and the consensus seems to be that the eggs need to come off of the heat while still wet. But that grosses me out, so I ignore the experts and cook a bit o' golden brown into them.
Now I'm hungry and wish the cafeteria served eggs at lunch ;)
no subject
Date: 2005-04-20 10:18 pm (UTC)Yeah, I don't mind the wet for the first two bites or so, and then after that I start feeling kind of disgusted by it. I was saying to someone else that the eggs need not be cooked to the point of rubbery-ness, but maybe the perfect time for them to be taken off the heat is when the last of the true wetness has disappeared. :D