"Eggs"

[pawclaws]

Pawclaws Scrambled (Best in the world!)

four eggs
2 Tablespoons butter
2 Tablespoons half and half
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon sour cream
2 teaspoons chopped chives (preferably garlic)
1/2 teaspoon onion powder
Salt and Pepper to taste (optional)

Pre-heat the pan over medium heat.
Add the half and half to the eggs and beat to a light lemon yellow color. Stir in the onion powder and sour cream. Combine by folding; not beating. Add first the oil, then the butter to the hot pan. Quickly turn the pan to cover the bottom. Add the egg mixture and sprinkle the chives evenly about the surface of the eggs. Lift the edge of the egg and allow the liquid to run underneath. Gently stir the eggs and reduce the heat to low. Continue stirring the eggs bringing the outermost portion to the center until they have fully set. They should still be moist, fluffy, and glossy. Lightly salt and pepper to taste if desired. Remove from the heat and serve immediately. I gaurantee you will have never tasted better!

 

[Gunner46]

WHAT'D YA SAY ???

And all this time I thought helmets were for, shaving out 'a, makin' coffee, and sittin' on when your in a chopper........ was I supposed to actually wear the d**m thing???


P.S. the eggs were pretty good, course not as much fun as watching 'em explode in the nuke,,,,,, but preeeettty d**m good.

[ 02-10-2004, 16:55: Message edited by: Gunner46 ]

 

[pawclaws]

LNAO Gunner!!

 

[flcowpoke]

Paws, try this one. Chop onion, green peppers, fresh garlic cloves and mushrooms and sauteed' in olive oil and white wine. Add chipped smoke pork and Southwest Citrus Marinade. Cover in cajun seasoning and cook until warm.
Put in a 3 egg omelet and fold. Sprinkle with parsley and serve.

 

[pawclaws]

That'll work!!

 

[pawclaws]

If you really like omelets and can spare the time you'll love this: Separate your whites and yolks. Whip your yolks until nice and lemon yellow. Put a little salt and about a tablespoon of water for every two eggs into your whites. Whip your whites until they are getting pretty white and thick. Get your skillet warmed up on the stove top, put a couple tablespoons of butter in it and heat your oven to 350. Gently fold the yolks into the whites then carefully spoon it into the hot pan. The mixture will be thick and fluffy. Let the bottom set. Put it into the oven until the egg sets; about 10 to 12 minutes. Score a line just off center all the way across the thing to make it easier to fold. Fill it and fold it, maybe pour some melted cheese over it and garnish it! It sets about four inches high and melts in your mouth!!.

[ 02-22-2004, 06:33: Message edited by: pawclaws ]

 

[pawclaws]

Eggucation:

Always crack your egg on a flat surface to prevent driving tiny bits of shell into the egg; never on the edge of a pan or bowl.

Eggs may be stored up to five times longer in the refrigerator than at room temperature. If you must store them at room temperature flip them end for end every day and keep no longer than five days.

Is it fresh? The USDA says yes if it is less than 31 days old. Hold it firmly in your fingers and make a rapid circeling motion with it like you were whipping a batter. When you stop notice how long the contents continue to spin. The thinner the albumin, the longer it will spin and the older the egg.

Going to boil it? Put a rubber band on the carton and place the carton on it's side for 24 hlours. This allows the yolk to center and you won't end up with a real thin side of white when you peel it. Great application when making deviled eggs.

Grading has most to do with the age of the egg The freshest are the youngest, ride high in the skillet because they are thicker and are the best for frying or presentation when pan cooked or poached. Some clues are the package date, the shell will be very smooth, and of course the spin test above will show the contents to be relatively thick.

To emulate a fresher high riding egg, lift the skillet handle and cook the fried egg in the side of the skillet holding the handle aloft allowing the albumin to collect in a more restricted space.