 My grand entrance into the culinary world was a sham. Scrambled eggs were the first thing I ever cooked by myself as a child, my mother standing over me assuring the dish was simple, quick and hard to mess up. She was right - I certainly didn't mess them up, but the scrambled eggs I made were the rubber tires on the Rolls Royce of œufs to come. Allow me to let you in on a little secret. The best scrambled eggs take up to half an hour to make, the slower the better and they're really good with cream and butter. Picture perfect scrambled eggs are unfussy to prepare; they merely require a little extra time to go from monotonous to symphonic, everyday to special occasion. I first learned about real scrambled eggs watching Ina Garten prepare one of her many Hamptons brunches - on television, mind you. I haven't looked back since. The process is a simple one. Slow and steady wins the race. In a bowl, gently whisk the eggs with salt, pepper and a couple of tablespoons of cream. You want to incorporate the ingredients just enough so the colors swirl, but not enough to make it frothy. Melt a generous chunk of butter in a large skillet. Reduce to the lowest of low heat settings and pour the mixture in, stirring, nay folding, only occasionally to prevent the bottoms from sticking to the pan. Depending on the heat of your stove, twenty-ish minutes later, the end result should be the eggs have slightly firmed up - but still look a little wet. Serve these buttery scrambled eggs with warm biscuits spread with butter and jam. Right before they hit the table, fold in another tablespoon of butter until it melts. Just because you can. A few additional ground rules for optimal egg-eating: Eggs need to be eaten moments after leaving the pan. Never eat cold eggs (unless they're deviled) - lest I remind you of those scrambled tawny lumps in chafing dishes seen from sea to shining Marriott pool. Scrambled eggs are not limited to the breakfast table. They're BLD appropriate - that's breakfast, lunch and dinner to you. We've all had those scrambled eggs kinds of days: you get home and convince yourself you would simply pass out mid-mise-en-place because of lack of energy, and it's a tad too late for momentous culinary feats. Scrambled eggs take five ingredients, two of which are salt and pepper. Even on your most woeful of days, you can do it - scout's honor. No ketchup. Just like I believe barbecue should only have vinegar, salt and pepper, I hold the same purist belief in my eggs. Save yourself the time and microwave your eggs if you want to release the condiment Kraken. What it hard-boils down to is no brazen seasoning - just eggs, technique and timing. Oh, and butter helps too. How do you cook - or order - your eggs? |
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Im wanting to get a electronic cigarette to quit smoking. Whats the best one on the market right now as far as smoking experience goes? I'm not too concerned about price as long as it's top quality.
Did you actually lay your hands on one of these ? It sounds like you totally got your review from reading one single thread on the Whirlpool website. Yes, it is cheap, but feels really well made. The screen is crystal clear and very easy to read.
I scramble my eggs by adding a splash of water to good, country eggs: those from chickens raised on pasture. I beat them using an old-fashioned hand egg beater. First, though, I heat a heavy, well-seasoned cast iron pan on medium-high heat. Before I pour in the beaten eggs, I add a pat of butter to the pan, which should immediately, completely melt. Pour in the eggs. Then I turn off the heat on the well-heated pan. If you're using an electric burner, move the pan off the burner. The retained heat of the pan will cook the eggs gently. Lift, fold, turn as needed to expose the liquid to the heat.
Or try sage-butter eggs: http://ozarkhomesteader.wordpress.com/2010/07/23/sage-butter-scrambled-eggs/
The traits of an excellent chief.... Use lots of fats, and salt and everything taste good. LOL! BTW I learned this same basic technique a long time ago from a different food network chief, so this is really nothing new.
You want to impress me with great tasting food... find a way to do it with natural ingredients, and lower (not eliminate) the fat and salt.... Try this:
1) Use whole milk (or really 2% will work) instead of cream.
2) Use a LOT less butter, but instead use some olive oil in the pan. Make sure to use a good non-stick pan.
3) Cook the same low and slow way – however I tend to stir them constantly more like I would a risotto.
4) Serve them with a little fresh chopped chive or cilantro – Or go all out and add salsa and maybe even some 2% cheese.... but that does ruin the "purity" level.
mmmmmmmmmmm...liquid chicken!
Good review! This is exactly the type of blog post that should be shared around the internet. Sad on the Google for not ranking this article higher!
Good advice on cooking scrambled eggs however, the rest of the article is so typical of many chefs-belittle the way other people want to eat their food. While I would frankly never put catsup on my eggs, I also happen to love barbecue sauce on ribs. It just so happens people can and should eat their food with whatever condiments they please. Thankfully, we can and we don't have to listen to this kind of diatribe.
Also, we eat turkey bacon (less fat & sodium) and El Milagro brand corn tortillas (only 50 cals per tortilla and a small amt of fat & carbs) with our eggs. Sometimes i'll put a dab of sour cream & salsa on my egg 'taco'. delicious & nutritious!
I love the american southwest: texas, new mexico, & arizona... My fiancee & I cook our eggs in a variety of diff ways depending on what veggies we have: -always- a bit of smashed garlic, salt, pepper, chopped onions, & jalepenos sauteed in some olive oil followed by the eggs cracked & scrambled directly in the pan. if we have ham or hot dogs, a piece gets chopped up & added to the mix. sometimes we add tomatoes, spinach, corn, etc. Or, we sautee the primary veggie mix, then add eggs & a can of black beans & cook the eggs until they're firm. no runniness in my house – that's gross.
I prepare my eggs with garlic, lemon and pepper spice (and a little salt). Like them a little soggy but – and this may be weird to some of you but – a bit of salsa or brown mustard is TOPS. I'm going to go make some right now
I prefer my eggs scrambled, but very dry. I don't like moist eggs at all.
WTF are œufs? Pretentious twit!!
Hello Bill. I stumbled onto this website called google. Here is the link. http://www.google.com Try using it sometime. Looks like oeufs are eggs. Isn't that what SLTs posting is about, scrambled eggs?
Bill, It's French for huevos.
Jerv, Bill thinks it's pretentious because they only speak English in his trailer park.
I prefer eggs over easy, but for scrambled I add paprika and Tabasco sauce for a little zing.
Another nice trick for fluffy scrambled eggs is to not use all of the yolks. If I'm making six or eight eggs, I might eliminate one or two yolks and that gives them a lighter texture.
http://www.huffingtonpost.com/2011/04/01/ina-garten-cancer-patient-barefoot-contessa_n_842246.html
Do your homework before you judge.
The best scrambled eggs I've ever had are an every day treat. I just go out in the morning and gather up my Cuckoo Maran eggs and bring them in for cooking. Nothing like pasture raised ultra dark eggs from French Breed chickens. You can not buy that kind of richness in the super market.
Scrambled eggs are best with the freshest eggs you can find. The recipe is basic but works well.
It's easy to get along with Texans. Don't criticize our barbecue.
The best scrambled eggs are not prepared in a skillet, but rather gently simmered in a sauce pan. Mix eggs with milk, salt, etc, and add to sauce pan. Simmer over medium heat, gently stirring (this become more important as liquid evaporates) to prevent burning. If desired, add shredded cheese.
In less than 10 minutes, a fluffy delight to complement any breakfast.
I love eggs in pretty much any form but scrambled. I always think that scrambling an egg is a terrible disservice to what you can do with eggs. :)
I'm pretty sure your sh!t smells just as bad as everyone else's after dropping off that high horse you're on. You're a disservice to the human race.
You should have seen the response by the waitress and a nearby table of elderly patrons when my seven-year-old ordered his egg poached the other day. He didn't like it, but he tried it!
30 minutes for scrambled eggs on a busy Saturday morning??? Oh hell no. Add ingredients, put in buttered shallow microwave bowl, nuke for 45 seconds to 1 minute Remove, scramble and serve. Now you can get on with your life.
I have been doing eggs over medium. I have been meaning to experiment with poached eggs.
Ahh crud – I make them like my grandma did, melt some butter in a pan, add eggs, wisk them around a bit, add a little milk, 5 minutes later, done. I have also followed her advice on nutrition – everything in moderation. Grandma died when she was 93. Sunday's breakfast included sausage, bacon, pancakes, scrambled eggs. Monday was toast and jam. Do you see how this may work? Oh – she liked to make her own butter, shaking the old peanut butter jar filled with milk while she told stories. She didn't know a darn thing about Beta this or that, she just enjoyed cooking and eating fun foods, as do I. Big steak dinner, the next day, salad and some steamed veggies. It's that simple.
WTH?? Some people don't like their eggs wet and creamy. Some like it with ketchup. The best scramble eggs are the way you like them.
Funny how comments can go astray. The original question was "how do you make (or order) your eggs?" Only a very small percentage of comments at the time of this writing actually answered the question.
If we're just talking about eggs mostly by themselves, I like 'em scrambled hard, no browning, with yolks. Ketchup on the side.
My favorite egg dish is an omelette. Various assorted items can go in the omelette depending on the restaurant or what's in my kitchen. Also with ketchup on the side.
Omelettes are bomb and so easy to make, but I like Eggs Benedict the best. For convenience, I just blend a few raw eggs up in my protein shake. Salmonella isn't an issue if the eggs are from a clean source (i.e. not industrially farmed).
Wrong. Salmonella is ALWAYS a concern, no matter the source of eggs. In fact, I bet you've been bitten by the Salmonella bug already and didn't even realize it.
Funny. Just as I saw this article my partner was making scrambled eggs. No butter, just water to make them fluffier. The secret which really isn't a secret is to use FRESH eggs. I prefer free range organic. To me they yolk is tastier. Add some cheddar cheese shavings on top or even some salsa and anything that suits your fancey. Sometimes we put them in whole wheat tortillas. Eggs are so versatile. The above recipe is a bit rich but hey MODERATION and portion size count.
I would bet my bank account you could not tell the difference in eggs in a blind tasting.
I cook my eggs this way and they are magnificent. And they are not runny. But give Ina Garten all the credit? I don't think so. Julia Child describes this method in her book "My Life In France" as the way she learned it in Paris over 50 years ago. From a health point of view I think this slow cook method may be superior as the low heat allows the egg to cook without denaturing the protein as would be the case with high heat cooking.
Cooking is what happens when proteins denature. That's what's making the egg go from clear and runny to opaque and firm– the proteins are denaturing and tangling together to change the consistency of the material. So cooking it at a lower heat will not prevent the proteins from denaturing, but you probably don't want them to remain in their native state anyway :).
This was a really stupid article.
Bingo!
Try the recipe without eggs or dairy and see what healthy feels like.
ACTUALLY, THE BEST RECIPE!!!!! http://www.youtube.com/watch?v=dU_B3QNu_Ks
Give me a break! No pun intended for the egg people still viewing this page.
You think she couldn't make time. There was multiple requests for her to go and meet this kid and her excuse was she had to go to a fundraiser for the Hamptons. The HAMPTONS! Like they need a freaking fundraiser. Get real.
Scrambled Eggs need to be browned. Soft/runny eggs are disgusting....
And some people like their steak cook all the way through and grey in the center. Doesn't mean that having a steak rare is somehow wrong. There is probably more evidence to suggest that undercooked is better than overcooked as long as the food is clean.
To the writer – didn't you mean to say you cooked the eggs for 20 seconds? I think eggs cooked for 20 minutes – as you note in your instructions, would be hard as rocks....
These eggs sound disgusting!! Yuck yuck yuck! Scrambled eggs should be somewhat firm and not goo-y. X(
Nothing like two soft sunny side up eggs staring at you in the morning. Lather some jelly in a warm muffin and slide a sausage link in there. MMM...MMM....mmm. My oh my! Now that is a morning glory breakfast.
Is her box as runny as these eggs?
BBQ the best is from Nevada cow country. cooked in pits in the ground with the spices and meat covered in berlap and slow cooked for 3 days. now that's BBQ beef worth eating!!
I jury-rig a double boiler and cooks the scrambled eggs that way. I have a small wok that fits nicely in a saucepan. Boiling water in the sauce pan and eggs in the wok. The boiling water is at a very good temp to curdle the eggs.
That's an interesting idea. I think I will give that a try.
Sounds like typical "my apple pie is the best in the county" egotism. I'll cook my free-range organic eggs with 1⁄3 less cholesterol, 1⁄4 less saturated fat, 2⁄3 more vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E, 5 times more vitamin D and 7 times more beta carotene than conventional eggs the way I always have—sans butter and cream.
Cool article. I'd like to try this with canola oil instead of butter, and free range eggs. Very healthy without the butter, good protein, maybe with whole wheat toast.
Canola oil (one of the cheapest oils) isn't healthy. The quality of oils, like most foods, can be determined by the price. The worst oils are Soybean, Canola, and Corn because they are the most refined, the hardest to digest, and the least nutritious. The best oils are Olive and Grapeseed, which are less processed and much more nutritious, but considerably more expensive.
I have difficulty trusting people who say that their way is the best way to do things. Those eggs sound kind of bad, actually (runny), and take 30 minutes, as opposed to 5.
But I know it's tempting for speakers or authors to choose the path of "if I act snobby enough, some people will jump on my crappy egg/wine/music bandwagon".
I agree with you Josh.
Twenty-ish minutes cooking time? Surely you jest. After a minute or so mine–made in a very similar way–are as dry as yellow cotton. Unbelievable!
Wow !! REally ?
So much hostility posted over a simple scrambled egg recipe?
People. Get Real.
If you don't like the recipe – shake your head. Move on.
If you like the recipe – good for you. Move on.
Life has much bigger concerns than hurling insults over a simple egg recipe.
Is the general population just plain bored or just egging to be indecent people ?
Let me ponder that while I cook my egg anyway I want.
its called a comment section...
yeah really. First of all the headline is misleading (jus' to use a stupid pun). But primarily because the author is overly opinionated in her views and highly pretentious. And yes, we have a comment section; so it's like: "you think your better than me - It's go time. And so we write. got it? it's simple.
^ *you're* ... better correct that. We have english & punctuation Police out there.
I have no problem with any of the foods listed above.
Like the monks in "Lost Horizon" though, "everything in moderation".
However, if you eat these foods everyday, you may or may not have a problem, depending on your genetic disposition.
If you are like me, for breakfast, you eat cereal most days.
If you can afford to eat eggs, bacon, and sausage, every day you are probably better off financially than me.
Eating these foods once or twice a week, seems a very good compromise.
If you don't buy this, you are probably one of those people that have that terrible fear that "someone out there might be having fun".
One day, if you are lucky, you might wake up and realize you've been a dog chasing cars near 30 years.
Like your screen name! ROFL
Why don't you Vegan Wannabe's get off your fat Azz's and exercise–then you wouldn't have anything to bitch about!!
EggHead: too many apostrophes
Sorry,I had to use them up before the weekend was over. :))
Gordon Ramsey beat you to it with better technique.
Why does every comment board in every article on this website resort to Texas vs everyone else? Most of you in the military run into jerks in Texas because you are in the MILITARY. You kill people for a living, what else do you think you are going to get? The rest of you are business men who travel, and those of you in the business industry are also jerks. You screw people over for a living so what do you think you are going to get?
How do blanket generalizations work for you?
Why does everyone believe dietary cholesterol and serum cholesterol are directly related to one another? This is part of the same old, tired narrative perpetuated by the low-fat (read: high-sugar) nutritionist community. While their cause is noble, their science is predicated on conclusions from studies (foundational studies done years ago) that did not take into consideration the refined carbohydrate consumptions of their test subjects. The notion that saturated fat is the cause of heart disease, diabetes, and all of the other syndrome X diseases is just not supported by the most current scientific evidence (2010 meta analysis–American Journal of Clinical Nutrition, etc..). One must understand that just because they see fat congealing at room temperature, it does not mean that when you ingest said fat, it automatically travels to your arteries in the same form. All the sugars, excess salt, trans fats, Omega6-loaded processed food is what is harmful. Constantly forcing your pancreas to secrete insulin, and pumping your body full of Omega 6 fatty acids (with no commensurate increase in Omega3s) does not promote a healthy lifestyle.
Oh yeah–despite what was said in the 70s, 80s, and early 90s, lifting weights (sometimes heavy weights) is not bad for you
@j.d. : probably the only reasonable content on this page is your comment right there.
Personally, I think this preparation would be too filling for me to eat on a daily basis. I tend to eat light breakfasts that mirror dinner (protein, salad...). However, if I were on vacation, I would scarf these eggs down with gusto!
There are numerous ways to prepare scrambled eggs. There is no right and wrong here. If you have special dietary restrictions, modifications may have to be made or you may have to avoid scrambled eggs completely. I don't understand why there are so many unpleasant posts. If you don't want to eat scrambled eggs as they are prepared in the Hamptons, that is okay.
I guess if you only eat the eggs and skip the bacon maybe it's not that bad afterall.
Staceyann Dolenti
Sounds great but fattening.
Staceyann Dolenti
If it is too much cholesterol for anybody then eliminate the butter and only add a teaspoon of cream. It gives a great color and flavor. This recipe calls for a great deal of added cholesterol that many people don't need and shouldn't have so eliminate the butter and reduce the cream. Increase the biking and you will prolong your life as well as the planet's!
Do you folks who believe that eggs increase your blood cholesterol levels also believe that the earth is flat? Please, every 20 years or so, try to educate yourself on the latest science and stop perpetuating dietary myth. Very little dietary cholesterol (as from egg yolks) becomes blood cholesterol, unless you are one of those rare people who are sensitive to dietary cholesterol. Your liver manufactures your blood cholesterol. For many people, eggs can be an inexpensive high-quality protein source and they are nutrient-dense.
hmm, all these 'lardos' must be intravenously injecting bacon fat in order to be getting such high cholesterol levels...unless...GASP! its something else entirely that is causing health problems.
Yea, this guy's perfect recipe for eggs involves adding three levels of fat. Really original. Jackass
Yuck! Nothing worse than runny scrambled eggs.
Did you just use the word "yuck"? Wow...
Alll the people above that said the butter and cream were ok all look like crap in the mirror...have bellies, rolls, thunder thighs, triple chins, flabby arms, and get winded walking to the all-you-can-eat-buttet. Then they justify that butter and cream are HEALTHY in moderation but they don't MODERATE.
Actually I'm 6'6, 180 lbs, and am completely cut.
And now you look like an idiot.
Yeah.... we'll all just take your word for that.
Indeed you'll have to, as CNN doesn't allow links, and I wouldn't provide one if they did.
I've laid out my argument coherently and clearly in several posts. Those of you who refuse to use your brain and think for yourselves deserve the painful, disease-ridden existence that is coming your way. That means less people buying the good food which means cheaper prices due to decreased demand, which means those of you that have at least half a brain will be more able to afford healthy, nutrition-rich foods.
The foolish starve themselves of nutrients and become sterile and perish without reproducing, while the wise are free to enjoy the fruits of the Earth without having to look at the unhealthy likes of you.
Oh, what's this? The egg and dairy industries were yanking your chain? start with www dot ncbi.nlm.nih.gov/pubmed/21076725
6' 6" and 180 lbs? Doesn't sound healthy to me. Sounds like you could use a few more of your protein shakes! lol
Anyway, I love listening to the nutrition freaks spout their paranoid nonsense. Cream and butter healthy? Um, yeah right.
Yeah, I could use probably 15-20 more lbs ideally, but I've been hovering around 180 for 6 years, no matter how much I eat. The only way I can put on weight is in muscle, but even then it vanishes quickly if I don't upkeep it. I'm what you'd call an extreme ectomorph: slender build, insatiable appetite, ravenous metabolism, very hard to gain muscle, very easy to lose fat.
I wouldn't recommend that most people eat a diet rich in heavy cream and butter, because most people have a poor diet nutritionally and may not be able to process the extra calories in a healthy way (i.e. not just storing them as fat). For those people I would recommend plenty of raw fruits and vegetables until your metabolism self-corrects, then you can gorge on the good stuff. Also, as I mentioned, my metabolism is ridiculous, and even at points in my life when I ate a lot of fast food and junk food I didn't gain any weight, although I was much less healthy. For me though, I need the bonus calories from a diet rich in fat because my body starts cannibalizing muscle if I don't get enough calories.
"...have bellies, rolls, thunder thighs, triple chins, flabby arms, and get winded walking to the all-you-can-eat-buttet."
That doesn't come from eating fat, it comes from eating carbohydrates. I lost 45 pounds when I started eating fat.
Butter and cream in scrambled eggs? You know, while we're at it add a 1/2 cup of vodka, a pinch of nutmeg, 2 cat hairs, a dollip of bacon grease, 5 drops of pepto-bismol. Now that's an egg!
With all due respect, I've always added cream, not half n half or milk, real full cream to my scrambled eggs. For my family and I, it's always been just a little (maybe a teaspoon or so) and it gives a better taste and color. Try it, you might like it. If you want vodka on the side. :-{)>
Sounds great! I've always used that recipe, but never tried the nutmeg. My cat hides on Sunday mornings and it always messes with brunch.
If you're in a real rush and don't have time to prepare this dish you can substitute by asking someone to punch you in the heart as hard as they can. Add salt and pepper to taste.
Hey, you missed the Worcestershire! Add 2 or 3 splashes when whisking. It may make your eggs a bit gray, but you'll wonder how you were going without it all these years!
Also basil and Swiss cheese.
My husband makes the best ones I've ever had. He learned how to make them when he was in the Navy. Our 2yr old refuses to touch them unless they are made by him :).
Thanks for the tip...I will try it the next time I do eggs.
I'm told I make the best scrambled eggs in the world. Which is funny, because I won't eat eggs and have never even tried them.
My recipe is much like the one in the article, and I thought I invented it. I whisk the eggs with salt and pepper, dried onion, dried parsley, and chili powder. Then cook slowly with a mix of half butter, half olive oil. I use the folding technique until the very end, at which I chop it up in the pan and turn the heat up for about half a minute... not too long or you'll ruin it.
p.s. I will substitute green onions for the dried onions if my son isn't eating... and have also used thyme (just a little) depending on the weather.
Something that I had in Edinburgh that completely took me by surprise: scrambled eggs with thyme. It was made with cream and butter, but it was amazing! Thyme is a classic chicken herb, so I kinda makes sense with eggs.
What came first... the chicken or the thyme?
I always add a small cube of cream cheese for that touch of luxury.
Throw in some cream cheese and green onions about half way through the cooking process. You won't be sorry!
Are you a Cardiologist looking to drum up some business?
^ ctoan: Actually no, we don't because of all the dang butter and cream and oil latent foods; we go out to eat very rarely. I really don't like these foods; I like the flavor of foods, such as the flavor of eggs. It's not just a health issue; I really don't like food like that loaded with the fats.
Eat what your body craves; we all have different body types with different needs. Just be mindful of ingredient quality and you will be good.
I crave some microwaved food right now.
These get-fat eggs do not sound good to me; I'm quite sure i don't want cream in my eggs. Sure they say 'the cream' floats to the top, but so does poop when you consume this kind of stuff. Also, not crazy about the ketchup (& bbq) snobbery - I say add to taste, period; the microwave comment was unnecessary. Author credibility level for me is very very low.
You're off your trolley mate. That sounds like a load of codswallop!
There is along and proven correlation between microwaving food and health problems.
"Proven"??? Care to post references that support your assertion?
I don't know why everyone's so freaked out about the butter and cream...don't you people ever go out to eat? Unless you're eating spring rolls or salad with vinaigrette (and no meat or eggs or whatever people put on salads to pretend that they like them), you're almost certainly getting far worse every time you go out.
Just make sure you're getting enough exercise, check your cholesterol occasionally, and don't worry about it. Worry makes you fat too.
HAHAHAHAHA TWENTY MINUTES to cook scrambled eggs? It should only take 1 or 2. Nobody should take this article seriously, as the author clearly does not know anything about cooking.
What a revelation, that adding fat, fat, and more fat makes eggs - which are already fatty - taste better. Meanwhile CNN will never go out of business running articles about the obesity crisis in America.
We have a tiny yard and keep 3 chickens, they lay the best eggs ever. I'll never buy factory eggs again. Butter is a good source of vitamin A. Whole wheat English muffin, smashed avocado, egg, mozzarella cheese (better than an egg McNothin)
It is all a matter of taste I guess. I have never liked slow cooked scrambled eggs. The texture is essentially a loose custard. I prefer to cook them as fast as possible creating a large curd with substance to it. Besides, who has 20 mins. to devote to making scrambled eggs. Some things just should be left to be simple.
I agree. Large curds, firm texture. Just make sure you remove them from the heat before they are completely done. Let them sit a few seconds, then one last stir. Voila! Perfect moist, firm eggs.
I like scrambled eggs in the microwave; really. take a small microwave dish, mix eggs salt, pepper, and alittle water. Microwave about a minute. they are fluffy and tastey.
Just so you know, when you microwave food, the high-energy waves will mutate the genetic structure of whatever they touch and fundamentally alter the nutrition profile. I'm sure it's fine though...
lol... uhhh, what? All a microwave does is excite atoms to generate heat. It's not changing properties of the item. Not sure where you would get info that 2.5ghz radio waves "mutate" anything?? rofl.. wow.
It excites atoms in a concentrated beam, and is nothing like conventional cooking which gradually heats the entire surface of the food, preserving much more of the nutrients. Living enzymes and nutrients are fragile compounds and exposing them to concentrated forms of energy DOES fundamentally change the structure of the molecules that it directly interacts with and destroys. You are delusional.
Everybody, look out!! Mutant eggs!! RAWR!
I think somebody thought X-men was science text book.
Microwaves cook using non-ionizing radiation. It is ionizing radiation that causes genetic structure damage. Microwaves simply cause polar molecules, like water molecules, to rapidly rotate back and forth. This rotation generates heat in the outer one inch of food. The intensity of heat depends on the wattage of the microwave oven and the surface area of the food exposed to the standing waves. Actual studies have concluded that fewer carcinogens are produced with microwave cooking and that in most situations, fewer nutrients are lost. High energy waves? Visible light has higher energy photons than microwaves.
OTOH, I'm not a big proponent of microwave cooking. For the most part, except for heating water and quick thawing food, I find that conventional cooking methods are generally more practical. But I can't stand all the fake science that is spouted by the millionaire health quacks and how readily it is accepted as fact by the poorly educated public.
Consequently, this is the same recipe for making Ina's giant ass.
Good lord, enough butter and cream for ya?
The Jack Sprat rhyme is a myth. Eating fat will not make you fat, it will keep you slim.
Most current scientific research suggests that eggs are innocent! While it's wise to reduce fat intake, you don't want to eliminate it, it (fat) is a necessary part of the human diet. Further, most nutrition scientists now agree that dietary intake of cholesterol is not a cause or a contributor to high blood levels of cholesterol. Having said all that, I wouldn't recommend these buttery scrambled eggs as a daily diet, but once or twice a week, OH YEAH! I've been cooking my scrambled eggs this way for 50 years (although I admit to not always having the patience to cook them quite as slowly) and they haven't killed me yet. Course it is early in the day.......Just one more point, butter is much better for you (again, in moderation) then any of the trans fat alternatives.
Thank you for clearing that up
As Wes says– the key is moderation. When I got serious about losing weight a few years ago, I went to a nutritionist. She actually said to me, "You can eat anything you want. Just keep it in proportion to everything else you eat." In other words, eat much more healthy food than unhealthy and keep everything within your metabolic needs, you will be fine. And guess what... your amazing body adjusts and pretty soon you begin to WANT what your body NEEDS. Every now and then, I crave high fat foods, but because I generally eat healthy, I know that it must be because my body needs it.
BS!
yeap the problem is the heart attack you will get with so much butter
How about four-minute eggs that taste much better?
I have 4-6 egg whites every morning; buy them in the carton. It's all about the high-quality protein.
Pour egg whites into small pyrex bowl you've sprayed with no-stick.
Add a bit of sauteed spinach, and a pinch of no-fat cheese.
Add chopped onions and whatever else you like that's laying around.
Microwave on high for 1 minute. Stop and stir because the add-ons rise to the top.
Finish microwaving for another 2-3 minutes or so, depending on your microwave.
Done properly, the egg whites will fluff up beautifully. The spinach helps that.
Dump them out on a plate, spray "butter" spray if you like.
They are incredibly good this way, soft, fluffy, not heavy and leaden.
Combine with a cup of oatmeal with water, and drink 16oz of water.
Notice no "bad" ingredients, and there you are ... eating a breakfast that satisfies everyone from all the way up to many professional athletes as their most important morning meal.
On alternating days, I have this before or after my morning workout.
Egg white protein takes longer to absorb, so it's good in the morning.
What were the egg-whites for? Oh, the protein. So...
Why not just forget the nuking, get-out your blender, pour-in some amino-acids powder, add your 16oz water, dump-in all that junk you'd like to taste instead of your bland egg-whites–switch-on the blender, and in one minute your have a power-drink you can carry with you on your fanny-pack as you jog or cycle into work?
Enjoy the eternal sunshine of your spotless mind.
yum, refined cooking oils and microwave-altered eggs, sounds healthy.
Um, no ... a very thin layer of high-heat canola, just to keep it from sticking.
Cook much?
Dude, he's talking about a very thin layer of something like canola.
Eggs stick like superglue otherwise. BTDT.
Don't cook much, do you?
Uhh, yea actually I cook everyday. With butter. On days I lift weights, I drink a protein shake with a scoop of protein powder, a banana, three raw eggs, a tablespoon of olive oil, and raw honey. Many days for lunch I fry up 3 or 4 eggs in butter. These are the things my body craves. My understanding of how the body works and reacts to different foods are based on first hand experience as well as a great amount of research, and anybody who wants to tell me that olive oil and egg yolks are bad for me is free to marvel at my low cholesterol level and negligible body fat percentage.
However I might question your food education, since refined oils are proven unhealthy, no matter the amount, since they have absolutely no nutritional value and require your body to work to get rid of them. True, a little canola oil isn't going to kill you if you have an otherwise healthy diet, but if you think replacing all natural fats with refined oils is somehow healthy then you don't know much about how the body works.
I'll bet you don't know where canola oil comes from. It can also be called Rapeseed oil, as it comes from the Rape plant, which is toxic if consumed. Heavy processing is required to remove the toxins. Here's a nifty little story for you: in the late 1980's in Great Britain, rapeseed began to be used as cattle feed. Shortly thereafter, the 'mad cow disease' epidemic spilled over, and to this day the scientific community can't identify the infectious agent that was suspected to have caused it. Funny thing though, as soon as Rapeseed was removed from the diet, the disease vanished...hmmm...go figure?
@HogoBoy: thank you, great minds think alike.
@Emvaz: As a competitive bodybuilder and after 35 years of studying nutrition (with a real medical background, not the crazy-nutty outghta-be-locked-up kind of ersatz seat-of-the-pants nutrition that you and most other people practice), I have to say, I think you probably do believe a lot of what you've posted here on this site, right up to and including the Mad Cow idiocy. You're not alone. I know many other so-called nutritionists who get sucked in by ideas that sound right, rather than what holds up to years of rigorous, scientific study.
However, after reading some of your other posts about microwave ovens causing genetic mutations, well, then, I guess it's time to pull out the tinfoil hats and dance under the full moon with the cows drinking jars of canola (not the old rapeseed, which is ..... ah, forget it). I'm glad you eat what your body wants; wonder what you do when your body wants Moon Pies rather than Heart Attack Eggs. BTW, having low body fat is not the same as being healthy; a lot of competitive bodybuilders get to low body fat in excruciatingly dangerous ways, and damage their long-term health.
You should have an entire Snopes section all to yourself; many of the ideas you've posted on this site are dangerous and yet widely accepted as true. That's why people like me have given up trying to debunk every idiotic idea, and just let you go on your way; we're tired of debunking the 10,000th tinfoil hat wearer, that's what Snopes is for.
I've achieved low body fat in natural ways that involve no dieting and minimal exercise, apart from walking to class and the occasional weight lifting session. I eat what my body craves because we have naturally evolved to eat what is healthy, because those who didn't evolve that mechanism probably choked on sand and tree bark.
Most of what I've said concerning nutrition is backed by recent scientific research. As creative as your tinfoil hat remarks are, they certainly don't add to your own credibility, and certainly fall short of discrediting me to anybody with a deductive mind.
Nice try.
Prion proteins are responsible for Mad Cow. It is not an infectious agent. Prion proteins have also been responsible for similar conditions in humans in far off (natural living) native tribes. The connection is that they were both (cows and humans) digesting the neural system of their fellow species. Yep– Cannibalism. Why don't you read real science instead of science fiction? Science is not simple. Truth is there are thousands of factors to why your body works the way it does.
Actually, Jim, the prion hypothesis you've mentioned is like the Rapeseed hypothesis: a hypothesis, with only some correlational evidence to support it.
When a prion, or mis-folded protein, enters an organism, it entices the neighboring proteins to mis-fold. Ok great, but I still don't see how after eating some neural prions, those proteins somehow remain in tact through the digestion process, maneuvering its way through the bloodstream and settling in the brain unaltered. Molecules don't remain in their original form once ingested. Sounds like a bunch of BS to me.
What seems more likely is that neural prion formation is a symptom of the disease, not the cause, and until you can explain how an ingested prion from another animal survives the body long enough to get to the brain, and then physically map the path a prion takes from ingestion to the brain, then I'll believe this hypothesis.
It's funny; anytime there is some unknown and mysterious illness, the establishment always jumps all over the infectious agent or "it's genetic" hypothesis, when the obviously unhealthy food system in this country is most likely to blame. The propensity for human beings to ignore the obvious when money is being made astounds me.
Those aren't scrambled eggs. Those are suicide eggs. They're just egging-on your heart to attack you.
First, forget the generous portion of butter. Delicious scrambled eggs need only just enough butter in the pan to prevent sticking. Any low cholesterol non-stick agent would be better.
Second, the taste of scrambled eggs is in the eggs. If you want to eat scrambled cream with butter and spices, so be it, but please do not insult the great taste of eggs by tossing these into the mix. If it's the protein you want, butter-up a steak and lump-on your cream with mushroom–it's difficult to insult a steak.
Third, use a whisk to scramble your eggs in bowl while the pan heats-up; the article is right here, don't whipped 'em up, simply whisk them into a visible mix of slime and yellow. If you're especially worried about your heart, separate the yolk from the white and scramble the whites only. Scramble on a medium heat; too high dehydrates the eggs and too low is like crock-potting cottage cheese.
Pour your mix in the plan and stand there. Do not walk away. Use a wooden fork to keep moving portions of the egg around in the pan from start to finish–two minutes tops.
Finish is just before it appears to be done. Done = no brown, yellow just now not quite firm. Get it from pan to plate as quickly as possible–the heat still in the eggs on plate will finish the cooking process within 30 seconds.
This then is what scrambled eggs are. They are not, nor were ever intended to be a gourmet meal. Attempting to spend half-an-hour making a French cuisine experience out of scrambled eggs is like preparing your five yr. old for Circus du Soleil when what he or she really needed was to learn how to ride a bike.
Now salt or pepper or whatever your regional pallet prefers. There you have it, actual scrambled eggs. The taste you'll be enjoying is eggs–not the lip-smacking deliciousness of butter, cream and ignorance of your on-coming heart attack.
Enjoy!
MmmHmm...yea you're just wrong. Butter and cream aren't unhealthy if part of a well-balanced diet. And the cholesterol-free non-stick spray you claim to be healthy is definitely not. The oils in those sprays are highly refined and very hard for your body to deal with, so they cause digestive inflammation, which results in a diminished capacity to digest nutrients, which leads to a diminished capacity to process calories, which leads to your body going in to starvation mode, which leads to a stockpiling of excess, undesirable fat and cholesterol.
So you see, the very thing you recommend will cause the very thing you are trying to avoid.
You are like my mother: with no real understanding of the relationship between nutrition, health, and the human body, but you think you do because you watch commercials that tell you to buy low-calorie, low-fat trash diet food.
Good luck with that.
Butter and cream are found no where in nature. They are the result of human processing. As with any thing processed by humans, it's unnatural to be ingesting this stuff.
When one does ingest man-made unnatural products, it is best done in extreme moderation...as an occassional thing like having an ice-cream while on summer vacation. No well-balanced diet includes human processed products. They all cause this or that physical and/or mental problem.
Butter and cream should never be recommended when cooking anything. They are best avoided entirely. French restaurants use butter and cream excessively–because they taste so fatty delicious.
Eat them as often as you play dress-up and go out fine dining at a fancy French place–darn near never.
But, please, don't imagine your diet is well-balanced and healty while including any regular degree of processed foods.
@Nunajer Bidnis
Butter and cream are certainly found in nature! Letting cream rise to the top of milk is not "human processing." Churning cream into butter is also quite "natural" and requires no additional ingredients. Again, this is not "processing." I can't even imagine what you have to say about how unnatural cheese is.
I agree–you don't have any idea of what processed food means if you think cream and butter are processed LOL
As a child, my husband ate like this. His mom used many pounds of butter a week, and certainly heavy cream in everything. Then at 63 he had a massive heart attack requiring 8 stents. Unhealthy eating starts in childhood, but nobody believes that until it's too late. My husband survived, but now lives a totally healthy lifestyle, exercise and low-fat diet. It's never too late to start, but preferably before the widow maker.
When I was a child I drank milk every day. One day I had an asthma attack that sent me to the hospital and almost killed me. Therefore milk causes asthma.
This is your logic.
Explain my situation, where I eat more calories and fat than anybody I know (along with organic fruits and vegetables and herbs), and have a cholesterol level and body weight that is below normal. According to your understanding, I should be on my deathbed, no? On the contrary, I haven't been sick in 3 years.
My guess is that whatever nutrient devoid, toxin-rich diet foods you surely put your husband on interfered with his body's natural ability to deal with cholesterol and saturated fat. Or maybe he just wasn't getting enough veggies.
Either way, your understanding of the effects of eating saturated fat and cholesterol are wrong.
You forgot to mention that you have a body fat percentage of 11%.
Well, it fluctuates.
And to be fair, I have an extremely high metabolism naturally. It's not like I've been on a diet.
Yeah, because 63yo isn't old enough, ideally, we'd all retire at 55, and live to be 120, so that we can burden our families and societies by living too long, requiring a handout because nobody will hire an old person(for good reason), and increasing the overpopulation problem.
Processed food and artificial sweeteners are far worse than any cream or butter, and failing to stay active and maintain cardiovascular health will ensure you spend those 60 to 90 years senile and worthless. But hey, atleast your sheltered kids won't have to deal with your actual death, even though in reality, you were practically dead when you turned 55.
lol
Overpopulation? Thats a problem? I had no idea.
huh? Your not making sense.
Don't worry, either you get it or you don't.
It wasn't the butter. It was all the flour products and the rice and the sugar and the potatoes.
It was the carbohydrates.
Carbohydrates in themselves aren't bad. I eat plenty of complex carbohydrates in muesli, sweet potatoes, whole grain rice, oatmeal etc. Simple carbohydrates can cause problems if you aren't active.
This sounds like the most unhealthy scramble eggs ever imagined. Who in their right mind would add two tablespoons of butter and two tablespoons of cream to scrambled eggs? Enjoy your eggs and your life because its going to be a short one eating like this (obesity and heart disease)!
Do you want to live a long time, or have it just seem like a long time? :-)
Somebody who doesn't have a fallacious understanding of nutrition would add butter and cream to their eggs, as both ingredients are nutrition-rich.
If you really think avoiding fats in your diet is healthy, then have fun counting calories and not eating anything that tastes good. I'll be here eating my egg yolks with cultured butter and cream and having a body fat percentage of 11% and a six pack while you slowly develop diabetes as you starve yourself of calories.
Cheers!
And d ie of a heart attack
Yea, right..I don't think so. Twenty minutes for eggs??? My chicken doesn't even take that long.
Wow, an entire article about turning a five minute prep into a 30 minute joke? Let me clue you in on some really good 5 minute scrambled eggs: assuming you are cooking for 4, 8 eggs in a glass bowl scrambled with a fork....NO MILK OR WATER. Salt and pepper, just a pinch of both. Put skillet on medium-high heat. Put a half stick of UNSALTED butter and melt completely. Pour eggs in and make sure butter gets incorporated into every bit of them. Leave them alone until the edges start to turn from liquidy. Start to pull the edges towards the center while the liquid eggs go to the edges to cook. Once most of the eggs turn from liquid, stir and flip the eggs until all liquid is gone. PERFECT EGGS EVERYTIME.
Those sound good but its almost like you're making an omelette the way you pull the edges in. Just add some cheese and veggies and fold it instead of stirring and there you have it.
The slow-cook method is–by far–the best. Other options are to use duck eggs and to replace the cream with EVOO (for a more Mediterranean flavor). Here is what I do: http://haughwout.tumblr.com/tagged/eggs
another great add to scrambled eggs is french tarragon – the taste is fantastic. I would try this full-everything recipe once in a while, but otherwise stick to using s dash of milk or non-fat 1/2-1/2, and no butter. Imagine that after eating those scrambled eggs you would need a nap !
Hello, fat is needed for health and weight control. Do not skimp on cream and butter.
Ina Garten is a worthless human being. If you subscribe to her cooking ideals you probably follow her moral guidance as well.
If you don't believe just type her name in a search engine and "make a wish" will automatically pull up behind hers. Wonder why? Probably because of my first statement.
Huh? I googled her and read about her life ... not seeing what you're seeing.
just google her name with make a wish, like is said, worthless
There is always another side to every story. I'll bet her people never let her know about the requests until it was too late.
Your dash of "bitters" doesn't mix well with something as wholesome as an egg.
I thought about that. Probably wrong forum to go on a rant of the moral fortitude of a person who feels that having a fund raiser for the Hamptons was more important than seeing a dying child for a couple of minutes. Wait, there I go again! woops :)
Accepting a Make-A-Wish request is certainly a mensnchy thing to do. Not doing one, however, does NOT make you scum of the earth. It may be bad PR, but certainly there are hundreds of valid reasons why she might have turned down such a request. I could imagine that simply being uncomfortable around death could be cause for many to second guess such a thing. Not everyone can handle being around a child who is close to death. So give the woman a break. She is only guilty of the rejection being made public.... that is something a douche does!
sorry, have to agree that it's pretty scum-of-the-earth. A 6 yr old dying of cancer has been trying to meet her and she turned him down twice. It's pretty crummy. How many PR stops does she have to do where she meets people and talks to people she doesn't want to? She could handle it. She just chose not to, or she has really horrible agents.
Actually I don't think she does much PR. Have you watched her? All her friends are gay, she never ever associates with children or child-bearing people, and the one time I saw her pick up her neice I think she squirmed AND IT WAS IN THE CARRIER. Do I think it's lame she said no? Certainly. But am I surprised? No. She doesn't seem to be a people kind of person, let alone a child kind of person. Until she explains her choice, it's not really up for you to judge her. You have no idea why she said no. As convinced as you are that it's a bad reason (quite frankly, I am too) you don't have confirmation of it so chill out. Do you always do everything eveyone asks of you?
I have always made my scrambled eggs with milk in them. Hubby likes his eggs "fluffy" so I beat them and stir constantly to keep them that way.
I cut down on the yolks-1 whole egg with 3 egg whites. The eggs are still yellow, but less fat and cholesterol. And still fluffy.
Sounds gross. When you have a party, do you also take out the pistachio nut and serve just the shells? That is the equivalent of what you are doing in removing the yolk.
The fat and cholesterol won't hurt you. Avoid sugar and exercise if you're worried about heart disease.
Eggs have gotten a bad rep for so long but the truth is that you can eat them without worry. The cholesterol in them is different than that in steak for example. You are not going to die. ALso, butter is way better than margerine for those margerine lovers out there. Margerine is practically plastic, does not go bad, and its the one thing even a starving dog won't eat. If a starving animal knows better than I will stay away from it too. I eat eggs several times a week. I have dropped some weight too.
sounds delish but I am too cholesterol & weight conscious – a matter of taste – I would use 2% not cream and not so heavy on the butter (I already cook in the butter and put it on buttered toast) but lower heat keeps it from sticking – also add a tiny bit of parsley – i also need have the eggs more firm so I cover the pan and check the eggs (for some reason less likely to stick) lI hate runny.
I probabably should make an appointment with a cardiologist before I make them. The yolk is where the fat and cholesterol are and we all know about butter. This sounds yummy but not worth the health risk.
If you ate this every day – yes, not the best idea. Once a week ? Really not that big a deal. This is certainly a decadent-ish recipe, but it's all about the flavor. A classic treat like this once in a while won't kill you – everything in moderation.
You are only about 20 years behind on your science. High cholesterol is not the cause of heart disease. Diets high in saturated fat and cholesterol don’t cause heart disease. In fact, egg consumption increases the proportion of LDL (good) cholesterol.
Keep eating those eggs. In fact, eat more of them and have some organic local butter with them as well.
See http://thehealthyskeptic.org/heartdisease for more information.
Actually HDL is the "good" Cholesterol. Please check your science.
It's amazing what a trillion-dollar lobby will make people believe. Butter and yolk healthy for your heart? You just keep on thinking that, DDN. :)
Now, back out in the pasture for you . . .
Actually, this happens to be one of the healthiest things you could eat. If your cardiologist is up to date on the latest medical news, he will be encouraging you to eat this, butter and all.
Just so you know Jack, the yolk is also where all the nutrients are stored. And the saturated fat is butter is a carrier for a host of vitamins that are beneficial. I eat butter, eggs, whole milk, and animal fat every day and my cholesterol levels are below normal and I have a body fat percentage of like 11%.
Poor nutrition causes obesity, high cholesterol, and heart disease, not fat, which happens to be our best source of calories.
Amazing how the myths about eggs continue to be mainstream belief. Very little dietary cholesterol (as from egg yolks) becomes blood cholesterol, unless you are one of those rare people who are sensitive to dietary cholesterol. Your liver manufactures your blood cholesterol. If you are concerned about your blood cholesterol levels, you should pay attention to saturated fat intake and stop demonizing eggs. Eggs are good high-quality protein source and are nutrient-dense.
The yolk is also where all of the nutrients are. If you remove the yolk , you would be eating essentially , just water and suger. Food becomes junk food when there are no nutrition value.
Actually, this IS old science. Cholesterol and fat consumption do not result in high oxidized LDL, which is the chemical implicated in atherosclerosis.
What WILL give you heart disease and athero is a high sugar, high complex carb diet combined with a sedentary lifestyle. You may even get some diabetes to boot!
Summary: Eat animal protein and fats to your heart's content, avoid sugar and complex carbs in excess, and EXERCISE. Avoiding butter, fat, eggs etc. will NOT prevent heart disease. Go for a walk!
Actually, it is the COMPLEX carbs that are good for you, isn't it? The longer thy take to process the less they raise your blood sugar. I think what you meant were processed foods with carbs that were easy ti digest.
Sugars are simple carbs
When I increased my consumption of the so called bad things like saturated fats and at least 2 eggs everyday in butter and whole milk, my numbers became great and especially my tryglicerides (66).
I am a whole lot heathier when I started eating fat, and I lost 45 pounds.
"not worth the health risk"...um, eating something unhealthy once in awhile is not a "risk"...it's not like there is a chance of immediate death–this isn't skydiving or bungee jumping. Sheesh. You must be a joy.
Not enough butter.
Everything tastes better w jalepenos. I'm still trying to perfect my huevos a la mexicana, Nuevo Mexico style.
Courtney, I agree! My sisters and I make a mean jalapeno jelly that is hot as the peppers (full of the seeds and ribs) that goes wonderfully well with meats and eggs. There's no such thing as too many jalapenos!
There IS such a thing as too much, these days. The damages done by many years of reflux remove that delight from my table, these days. :(
*I* love them, by my esophagus and I diverge in opinion. Pity, they DO cool you off on a hot day and are a delight to spice up a food. BUT, there are OTHER spices that aren't punishing, I avail myself of them with abandon.
Want to bitter a dish a bit? Don't dump vinegar on it, get some sumac, for an earthy and mild bitterness for dishes, such as lentil soup. Cumin and meat are made for each other, with a bit of chilli or other pepper and garlic (plus a bit of sumac), bland beef will come alive! Save the vinegar for marinade on lamb or wild meat, but I'll use tomato instead. :)
One day SLT,you WILL taste real Texas BBQ-not that airport crap.No vinegar-Texas ain't NC. and our cows are much happier. Like your egg recipe,will try it in the morning. Thanks.
I've been to Texas many times, and must say there isn't one thing I like about it– especially the people. If I didn't have to keep going there for business, I'd never go back.
Texans are like ostriches– theirs heads are stuck in a hole in the ground. They don't get out much, and just keep saying how great it is.
Yes, and coloradans are *all* uncle f*ckers. How about a little less blanket generalizations next time.
Makes me wonder what parts of Texas you've been to....most of our major cities have been flooded with people from out of state looking for work. Not that all of them are jerks....I'm engaged to a great Ohio girl, but in my experience don't judge Texas based on big city folk.
I can say truthfully, after over 27 years of military service to this nation and meeting many, many, many Texans, I've never met a Texan that I've liked. That in itself is extremely unusual, I usually get along with nearly anyone. Perhaps it was the personality type that recruited more easily in Texas. Save that the oil workers that I met in the Persian Gulf during my near 5 year deployment were just as bad.
What do you to in Texas? Boot out the misfits to either the oil industry abroad or shove them into the military?
Oh well, some day, I'll get down to Texas and see for myself. :)
As for the scrambled eggs, I'm bigger on various spices, many of which are virtually unknown in this country, but common in nations that I have deployed to. Without them, scrambled eggs are just scrambled eggs, slow cooked as the author prefers or more quickly cooked. A touch of cloves, a miniscule pinch of sumac, even coriander or cumin can change the eggs from boring to awakening in one's mouth. Garlic, pepper, chilli peppers, ANYTHING except the tired old salt and pepper or, perish the thought, PLAIN!
Yea IDK where you went in Texas, but I loved my time there. Food is great and the people are extremely nice and respectful. Yes, they are a little full of themselves when it comes to their heritage. It's called pride and it's something that too few Americans have in their homes.
@Joe WOW, you stirred up a hornets nest. Don't assume all of Texas is the same. It is so big that people from north, south, east, and west are all different. I'm in San Antonio and I love it so much because people are so friendly. I've never been to Colorado (would love to visit sometime) but I've been to New Mexico, Nevada, California, Oklahoma, Kansas, Missouri, Louisiana, Georgia, and Tennessee and have seen two sides to every state. I'm Hispanic and have run into racism in most of those states, but I've also seen people from the same states that were beyond accommodating. As for Texas there are parts I love (food) and parts I very much dislike (conservative), but all in all cost of living and just overall costs are pretty good here. Hope you'll see us in a better light in the future. :-)
I am a California guy but if you can't find something you like in Texas, you just aren't trying very hard.
The music scene in Austin and the insanely great "chicken fried steak" everywhere, are enough to
make this a State to cherish.
lol the thing you have to love about texans is how texas-patriotic they are. it's a pretty miserable place but they truly believe with all their heart that it's the best place in the world, god bless em.
Joe, you're an idiot. Colorado is a beautiful state, breaks my heart to see there is still trash like you in it. Texas is basically it's own nation, we are full of very proud and confident people...anything not Texas is just Lower Canadia (not Canada but "Canadia") and yes I am aware, haters gonna hate.
So Texans are happy to be Texans. Guess what, New Yorkers are happy to be New Yorkers and Puerto Ricans are happy to be Puerto Ricans. When folks tell you how great their neck of the woods is or drive around with flags on their front bumpers, you don't need to get bent out of shape about it, just live and let live.
So Joe, you can't find a few people out of 25 million you like? I hate to say it but the problem must be you then.
How sad.....I've spent the last 20 years in Colorado, blissfully, but my next favorite state is Texas, mainly BECAUSE of the people. Lived there happily for 7 years and, if I had to move anywhere out of Colorado, it'd be to Texas.
@Joe in CO, we wish you didn't have to come here either.....stay up there with your rude, hippie crowd and we'll all be happier....
Wow, generalize much? You're exactly the type of person the world needs less of. Have a wonderful, mean-spirited and narrow-minded life, Joe Schmo.
no...Joe is right....Texas is the worst place on earth....with the douchest people to go with it.
Well, like people from most places I’ve visited, I’ve met Texans I like and Texans I don’t; however as this is an article about food and the post was about BBQ, I do have to point out that the best BBQ hands down comes from Kansas City–not Texas, NC, or anywhere else.
Pete! Fertheluvagod – the article is about EGGS – not BBQ.
Pardon him folks – he must be from upstate.
;D
I like all scrambled eggs – even the powdered ones they serve at military bases.
But the best ones I ever had I lerned to make in HomeEc years ago. They come in the form of a "Fluffy Omlet" You prepare the egg yolks pretty much like the author instructs. But you whip the whites separately and then fold the yolks in. It's tricky – but you pour the whipped mixture into a low heated pan and if you're lucky you get this 2-1/2 or 3 inch pouf of eggy wonderfulness that you can top with cheese sauce (made from scratch – no Cheez Whiz) or verde sauce or whatever you like.
I do not know any woman who has ever actually cooked one of these for her man thogh. Ah – they had such high hopes for us back in HomeEc...
ahhh yes, Texas and Kansas City, where the bbq is so bad it has to be covered with a thick
sweet sauce to hide the taste of the meat.
That all depends upon what type of meat you are BBQ'ing. Texas beef BBQ is the best, but their pork and chicken – not so much. NC makes great pork BBQ, but their beef and chicken is not. Kansas City BBQs excellent ribs, but I don't care for their pork or chicken. N. Alabama makes the best BBQ chicken I have ever had and their pulled pork is quite good, but their beef and ribs – not so much. It all dpends on what you're cooking! This article, however was actually ABOUT EGGS! not BBQ! Oh well, I can't help it, I just Luv Smoked Meat !
Cows? BBQ has nothing to do with cows, it's all about the hog. ;-)
You tell 'em, Underground. Beef is OK for steaks and roasts but any fool that truly loves BBQ knows that pork is just the ultimate for any style BBQ.
Yeah, yeah, the article was about eggs; well guess what is the ultimate accompaniment for eggs? BACON! There is nothing in beef that rivals the tasty goodness of thick sliced smoked bacon. Not even close. Strike two for beef against pork.
If you want strike three – Ever hear anyone saving their beef grease to cook with? Nope, neither have I. And we all know that BACON GREASE RULES! Steeerike Three!!!
I've been to Austins' finest and now live in Raleigh... they are different types of BBQ but both equally AWESOME!!! You can't compare the best beef vs. the best pork... apples to oranges!
BAR-B-QUE should not touch that NC sauce. Im sorry its sacralige. I cook em for about 8 hours in my smoker, and you can go far longer. Have a nice rub and... hmmmmm hmmm. its delicious.