I have been told by two different cooks who's opinions I trust that adding salt to a beaten egg mixture before cooking will dry out and/or toughen the eggs, but also that adding salt at this stage ...
I'm having the hardest time preventing scrambled eggs from sticking to stainless steel cookware. I've tried bringing the eggs to room temperature before cooking, slowly heating the pan, loads of ...
As an example, I made eggs using Gordon Ramsay's Perfect Scrambled Eggs, at the end the pan ends up having a layer of eggs attached to the bottom and sides that is very difficult to wash (not a ...
The way I cook an egg is like this. I take the egg, crack it in a bowl, pierce the yolk, then whisk it a bit. Then I add a bit of soy sauce, and fry it in a pan. However, the egg always come out a ...
Stainless Steel seems to be all the rage in cooking stores these days, yet frying eggs on one leads to an extremely messy cleanup situation, assuming you can get it out without breaking it. Scrambling ...
Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I can keep them?
I've seen many recipes for scrambled eggs with and without milk / cream / half and half So what does the milk do? The only difference I can see is color - without the milk the eggs are a brighter ...