Any Home Bakers Here?

[jnicholes]

Glad to hear that! What did you do differently that made them so good, do you know?

Isn't it great when you learn something new about stuff you have been doing for a long time? I bet you'll have a lot of those kinds of AHA! moments with that book.

Keep in mind, I can’t post the recipe itself due to copyright.

Here is the basic rundown. Some people mix water with beaten eggs, some people mix milk, but this recipe says NEITHER.

In fact, it says to mix BUTTER a specific way.

 

[Sally PB]

Keep in mind, I can’t post the recipe itself due to copyright.

Here is the basic rundown. Some people mix water with beaten eggs, some people mix milk, but this recipe says NEITHER.

In fact, it says to mix BUTTER a specific way.

Oh, sure, I hadn't thought about the copyright issue.

Butter... I would never have thought of that... Very interesting!

 

[Ladies-Eight]

Bakers good afternoon ne and all!

The food looks good.

Have a great day!

 

[RoosterWhisperer]

Oh my gosh, I LOVE your profile picture!

Thank you! Me too!

I watched the series a long time ago, but I’ve since forgotten about it and then I stumbled upon Brock again. He’s just an awesome guy!

 

[ronott1]

This one is from the internet and includes the copyright information so is legal to post.

Soft and Creamy Scrambled Eggs​

• PREP 10mins
• COOK 5mins
• TOTAL 15mins

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.
Makes approximately 2 servings

YOU WILL NEED​

• 1/2 tablespoon butter
  4 large eggs
  1/8 teaspoon kosher salt, or more to taste

DIRECTIONS​

• Melt the butter in a medium non-stick pan over medium-low heat.
  Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
  When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
  Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
  When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

ADAM AND JOANNE'S TIPS​

• Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.
• Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Calories 168 / Protein 13 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 12 g / Saturated Fat 5 g / Cholesterol 380 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/26600/scrambled-eggs-recipe/

 

[RoosterWhisperer]

Got the book and tested a simple recipe, called Oeufs Brouilles, or scrambled eggs.

Followed the recipe exactly.

The result?

View attachment 2900298

The best looking and best tasting scrambled eggs EVER!

Those look absolutely heavenly, delicious! I don’t eat egg a lot but when I make it the best way I like to do it is with almond milk.

To be honest I’ll take Jimmy Dean meat crumbles cheese and egg and mix it up in a frying pan, so good!

but no egg can be IHOP and McDonald’s!

 

[RoosterWhisperer]

This one is from the internet and includes the copyright information so is legal to post.

Soft and Creamy Scrambled Eggs​

• PREP 10mins
• COOK 5mins
• TOTAL 15mins

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.
Makes approximately 2 servings

YOU WILL NEED​

• 1/2 tablespoon butter
  4 large eggs
  1/8 teaspoon kosher salt, or more to taste

DIRECTIONS​

• Melt the butter in a medium non-stick pan over medium-low heat.
  Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
  When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
  Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
  When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

ADAM AND JOANNE'S TIPS​

• Olive oil: It’s pretty common (and delicious) to cook scrambled eggs in butter, but olive oil works nicely, too. If you want to give it a try, stick to lighter, fruiter olive oils.
• Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Calories 168 / Protein 13 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 12 g / Saturated Fat 5 g / Cholesterol 380 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/26600/scrambled-eggs-recipe/

Thank you for the recipe I’ll have to try it!

what’s the difference between regular salt and kosher salt?

 

[jnicholes]

@ronott1 Thank you. That’s not the same recipe, but still, thank you.

 

[jnicholes]

Thank you! Me too!

I watched the series a long time ago, but I’ve since forgotten about it and then I stumbled upon Brock again. He’s just an awesome guy!

“I know, I’ll use my trusty frying pan, as a drying pan!”

yeah, I grew up watching Pokémon, too. Good show.

 

[RoosterWhisperer]

“I know, I’ll use my trusty frying pan, as a drying pan!”

yeah, I grew up watching Pokémon, too. Good show.

I was thinking of using that line in my title or signature! It really was a good show, wasn’t it. You should see Brock in the new animated movie he’s absolutely adorable!

I also love how well he takes care of his nine younger siblings, I’ve rarely seen that in anime I much prefer the sweeter side and more humor that Pokémon has.