The weirdest technique for scrambled eggs I have ever seen.

[Patience]

Quote:
Oh my goodness no! This would be a terrible idea for you. I would imagine cooking high and hot over direct heat would be best. Like on a wok, Asian style.

 

[Jschaaff]

Yay Chicks! :

I was introduced to something a little similar to the tea towel approach, but it was with thick baggies. You scrabble up the eggs, put them in a baggie and, if you like, add stuff that you might put in an omelette (Omelette in a bag, it was called). Then drop the baggie into boiling water. The texture was probably similar, but I can't say I was knocked out by it. Plus, I really don't like the idea of eating out of boiled plastic. The tea towel seems to be a healthier approach.

My grandma was so excited about this recipe for me, since she knows everyone in my house takes their scrambled eggs AND their omelets different...I end up in the kitchen forever...plus, great idea for camping right?...
...

well, let me tell you...DO NOT use dollar store baggies. I am definitely going to try this again...but with higher quality bags. When the wood stove was going a couple of months ago, I brought water to a boil (hubby said maybe it was too hot, compared to how hot water would have gotten on the gas stove...) and put all my carefully filled freezer bags (the recipe says freezer bags, as they are thicker) into the boiling water...within seconds, each bag had melted...all contents floating around the water...and needless to say...I had to make whole other bactch of omelets in the cast iron that night.

Still the concept is kind of neat and would be good for camping if i can perfect it first... Um, NOT melting the bags would be a great start!!

-Jessa​

 

[gogoalie]

Quote:
Oh my goodness no! This would be a terrible idea for you. I would imagine cooking high and hot over direct heat would be best. Like on a wok, Asian style.

No, but still a very intriguing manner in which to cook scambled eggs...

 

[Tala]

Quote:
My grandma was so excited about this recipe for me, since she knows everyone in my house takes their scrambled eggs AND their omelets different...I end up in the kitchen forever...plus, great idea for camping right?...
...

well, let me tell you...DO NOT use dollar store baggies. I am definitely going to try this again...but with higher quality bags. When the wood stove was going a couple of months ago, I brought water to a boil (hubby said maybe it was too hot, compared to how hot water would have gotten on the gas stove...)

Boiling water stays at 212*F as long as it's boiling.....there is no "hotter" boiling water. The excess energy that would raise the temperature higher escapes the pan via the bubbling action/steam (steam IS hotter than boiling water). Based on this fact is how you calibrate thermometers.

 

[Jschaaff]

Quote:
Thank you for clarifying this! Simple science I know, and something was nagging at the back of my mind when he said that...but ah... Thank you!!
-Jessa

 

[MarinMama]

Daniel Patterson is an amazing chef....will ace to try this.

 

[Patience]

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Oooooh MarinMama!!! Have you been to COI?

 

[ChooksinChoppers]

Yep! Have to have the whirlpool as fast as you can make it go to begin with as it slows down pretty quickly. If you add a dash of vinegar you can make poached eggs for eggs benedict this way. Make sure water is swirling fast..quickly crack in your whole eggs and leave in until they look done..3 mins. use a slotted spoon to remove. They come out looking like comets with tails

 

[MarinMama]

Quote:
Oooooh MarinMama!!! Have you been to COI?

yes, it is sort of my old stomping ground...DH works around the corner and I lived in nob hill for the longest time. I used to be more of a foodie. One of the reasons I grow my own veggies and started raising chickens.

 

[Patience]

Quote:
Oooooh MarinMama!!! Have you been to COI?

yes, it is sort of my old stomping ground...DH works around the corner and I lived in nob hill for the longest time. I used to be more of a foodie. One of the reasons I grow my own veggies and started raising chickens.

I lived on the SF side of Noe Valley; I still miss the food scene there