| Anthony Ewell |
Hi All,
I have a problem. I can not stand my fried eggs anymore.
I used to be able to handle them with Chipotle sauce, but that
has diminished severely. :-(
For spice, I have been using salt and pepper. Other people
seem to like these things, so I figure I just am not very good at
cooking them (I am a newbie at cooking).
I would appreciate any advice on how cook these things
correctly! (If it helps, my taste is Greek , Italian,
American cooking. I have a gag reflex on French cooking.)
Many thanks,
--Tony
--
-------------------------
I Fish. Therefore, I am.
-------------------------
|
|
|
| Kenneth |
On Fri, 30 Jul 2004 20:50:52 -0700, Anthony Ewell <aewell@gbis.com>
wrote:
> I have a problem. I can not stand my fried eggs anymore.
Howdy,
Have you considered returning to the method you liked?
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
|
|
|
| Darkginger |
"Anthony Ewell" <aewell@gbis.com> wrote in message
news:2n0j5kFrh864U1@uni-berlin.de...
> Hi All,
>
> I have a problem. I can not stand my fried eggs anymore.
> I used to be able to handle them with Chipotle sauce, but that
> has diminished severely. :-(
>
> For spice, I have been using salt and pepper. Other people
> seem to like these things, so I figure I just am not very good at
> cooking them (I am a newbie at cooking).
I think the word you're looking for isn't 'spice' it's 'seasoning' (just
based on this and your previous posts). Not trying to be nasty, just
helpful.
I fry eggs the following way:
Heat oil (or better still, bacon fat if I have it) in a frying pan to a
medium heat (NOT very hot!). Break a couple of eggs into the pan, and leave
until the bases are set, but not browned. Using a spoon, baste (ie, pour fat
over) with the fat in the pan until the tops are done, and the gloopy bit of
white over the yolk is opaque. Remove from pan using a fish slice or slotted
spoon, and serve on buttered toast, perhaps with a light sprinkling of salt.
The quality and freshness of the eggs makes all the difference - if you're
frying 5 week old eggs from battery hens, they'll never taste good. If, on
the other hand, you've just collected the eggs from your own free range
chickens (which I do every morning, lucky me!), you can look forward to
beautiful orange coloured yolks, full of flavour, and whites which have a
distinct central area which stands proud of the rest. At least try to buy
free range eggs if you can - it's worth it from a chicken welfare point of
view as well as tasting much better. Also be aware that eggshells are
porous, and pick up smells and tastes from things they're stored next to, so
be careful not to put 'em next to the garlic!
Jo
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.722 / Virus Database: 478 - Release Date: 18/07/04
|
|
|
| Bill |
On Fri, 30 Jul 2004 20:50:52 -0700, Anthony Ewell <aewell@gbis.com>
wrote:
>Hi All,
>
> I have a problem. I can not stand my fried eggs anymore.
>I used to be able to handle them with Chipotle sauce, but that
>has diminished severely. :-(
>
> For spice, I have been using salt and pepper. Other people
>seem to like these things, so I figure I just am not very good at
>cooking them (I am a newbie at cooking).
>
> I would appreciate any advice on how cook these things
>correctly! (If it helps, my taste is Greek , Italian,
>American cooking. I have a gag reflex on French cooking.)
>
>Many thanks,
>--Tony
Hey Tony!
Ever watch the short order cook in the Waffle House frying eggs? They
use a small frying pan that is only big enough to put about two eggs
in it to fry. They also pour a thin layer of hot oil in the bottom of
the pan so it does not stick. You won't go wrong if you accidentally
put too much oil in the bottom of the pan. Turn the heat onto medium
and heat your pan for two or three minutes before you through the eggs
in there. Let the person eating the eggs put all the spices on it
after it is cooked.
Regards,
Bill
|
|
|
| Steve Calvin |
Anthony Ewell wrote:
> Hi All,
>
> I have a problem. I can not stand my fried eggs anymore.
> I used to be able to handle them with Chipotle sauce, but that
> has diminished severely. :-(
>
> For spice, I have been using salt and pepper. Other people
> seem to like these things, so I figure I just am not very good at
> cooking them (I am a newbie at cooking).
>
> I would appreciate any advice on how cook these things
> correctly! (If it helps, my taste is Greek , Italian,
> American cooking. I have a gag reflex on French cooking.)
>
> Many thanks,
> --Tony
>
>
Sounds like you just don't like 'em. I'd simply have something else.
--
Steve
Men are from Earth. Women are from Earth. Deal with it.
|
|
|
| kilikini |
"Steve Calvin" <calvins@optonline.net> wrote in message
news:TZMOc.46902$vJ6.23324@cyclops.nntpserver.com...
> Anthony Ewell wrote:
>
> > Hi All,
> >
> > I have a problem. I can not stand my fried eggs anymore.
> > I used to be able to handle them with Chipotle sauce, but that
> > has diminished severely. :-(
> >
> > For spice, I have been using salt and pepper. Other people
> > seem to like these things, so I figure I just am not very good at
> > cooking them (I am a newbie at cooking).
> >
> > I would appreciate any advice on how cook these things
> > correctly! (If it helps, my taste is Greek , Italian,
> > American cooking. I have a gag reflex on French cooking.)
> >
> > Many thanks,
> > --Tony
> >
> >
> Sounds like you just don't like 'em. I'd simply have something else.
>
> --
> Steve
>
> Men are from Earth. Women are from Earth. Deal with it.
>
Gotta agree with you there, Steve. I can't eat eggs anymore either and I
just absolutely CRAVE them sometimes. If I eat them I feel heavy, full, and
gassy all day. Why should the OP force himself to eat them?
kili
|
|
|
| Tony Walton |
On 2004-07-31 04:50:52 +0100, Anthony Ewell <aewell@gbis.com> said:
> Hi All,
>
> I have a problem. I can not stand my fried eggs anymore.
So don't eat fried eggs any more. It's not compulsory.
--
Tony
|
|
|
| Anthony Ewell |
Tony Walton wrote:
> On 2004-07-31 04:50:52 +0100, Anthony Ewell <aewell@gbis.com> said:
>
>> Hi All,
>>
>> I have a problem. I can not stand my fried eggs anymore.
>
>
> So don't eat fried eggs any more. It's not compulsory.
>
Dudes! You are missing the point. Before I swear off fried
eggs, I want to make sure I was 1) cooking them correctly
and 2) seasoning them correctly. You can make even the
best foods inedible by cooking them poorly.
Oh, and I like your name. :-)
--Tony
--
-------------------------
I Fish. Therefore, I am.
-------------------------
|
|
|
| Anthony Ewell |
Darkginger wrote:
> "Anthony Ewell" <aewell@gbis.com> wrote in message
> news:2n0j5kFrh864U1@uni-berlin.de...
>
>>Hi All,
>>
>> I have a problem. I can not stand my fried eggs anymore.
>>I used to be able to handle them with Chipotle sauce, but that
>>has diminished severely. :-(
>>
>> For spice, I have been using salt and pepper. Other people
>>seem to like these things, so I figure I just am not very good at
>>cooking them (I am a newbie at cooking).
>
>
> I think the word you're looking for isn't 'spice' it's 'seasoning' (just
> based on this and your previous posts). Not trying to be nasty, just
> helpful.
>
> I fry eggs the following way:
>
> Heat oil (or better still, bacon fat if I have it) in a frying pan to a
> medium heat (NOT very hot!). Break a couple of eggs into the pan, and leave
> until the bases are set, but not browned. Using a spoon, baste (ie, pour fat
> over) with the fat in the pan until the tops are done, and the gloopy bit of
> white over the yolk is opaque. Remove from pan using a fish slice or slotted
> spoon, and serve on buttered toast, perhaps with a light sprinkling of salt.
>
> The quality and freshness of the eggs makes all the difference - if you're
> frying 5 week old eggs from battery hens, they'll never taste good. If, on
> the other hand, you've just collected the eggs from your own free range
> chickens (which I do every morning, lucky me!), you can look forward to
> beautiful orange coloured yolks, full of flavour, and whites which have a
> distinct central area which stands proud of the rest. At least try to buy
> free range eggs if you can - it's worth it from a chicken welfare point of
> view as well as tasting much better. Also be aware that eggshells are
> porous, and pick up smells and tastes from things they're stored next to, so
> be careful not to put 'em next to the garlic!
>
> Jo
Hi Jo,
Thank you for the help. :-)
I am using organic, range free eggs from the grocery. (Not as
nice as yours, but close.) They are usually within one to three
weeks of their expiration date.
I was definitely cooking them incorrectly. (Too hot. Too
many at a time. Not basting them.)
How do you season your eggs?
Which oils do you prefer?
Many thanks,
--Tony
|
|
|
| Anthony Ewell |
Bill wrote:
> On Fri, 30 Jul 2004 20:50:52 -0700, Anthony Ewell <aewell@gbis.com>
> wrote:
>
>
>>Hi All,
>>
>> I have a problem. I can not stand my fried eggs anymore.
>>I used to be able to handle them with Chipotle sauce, but that
>>has diminished severely. :-(
>>
>> For spice, I have been using salt and pepper. Other people
>>seem to like these things, so I figure I just am not very good at
>>cooking them (I am a newbie at cooking).
>>
>> I would appreciate any advice on how cook these things
>>correctly! (If it helps, my taste is Greek , Italian,
>>American cooking. I have a gag reflex on French cooking.)
>>
>>Many thanks,
>>--Tony
>
>
> Hey Tony!
> Ever watch the short order cook in the Waffle House frying eggs? They
> use a small frying pan that is only big enough to put about two eggs
> in it to fry. They also pour a thin layer of hot oil in the bottom of
> the pan so it does not stick. You won't go wrong if you accidentally
> put too much oil in the bottom of the pan. Turn the heat onto medium
> and heat your pan for two or three minutes before you through the eggs
> in there. Let the person eating the eggs put all the spices on it
> after it is cooked.
>
> Regards,
> Bill
>
Hi Bill,
Thank you for the help. I am definately making mistakes
on how I am cooking them -- too many at a time, etc..
Now that I will be cooking them fewer at a time, when
cooking for several people, do you have a tip on how to keep
the first batch warm while cooking the last batch? Cold
eggs -- yuk! I have tried reheating in the microwave, but
it cooks the yoke. This is why I started cooking too
many at a time and things went down hill.
Which seasoning do you like?
Many thanks,
--Tony
--
-------------------------
I Fish. Therefore, I am.
-------------------------
|
|
|
| Peter Aitken |
"Anthony Ewell" <aewell@gbis.com> wrote in message
news:2n25jfFsd89mU2@uni-berlin.de...
> Darkginger wrote:
>
> > "Anthony Ewell" <aewell@gbis.com> wrote in message
> > news:2n0j5kFrh864U1@uni-berlin.de...
> >
> >>Hi All,
> >>
> >> I have a problem. I can not stand my fried eggs anymore.
> >>I used to be able to handle them with Chipotle sauce, but that
> >>has diminished severely. :-(
> >>
> >> For spice, I have been using salt and pepper. Other people
> >>seem to like these things, so I figure I just am not very good at
> >>cooking them (I am a newbie at cooking).
> >
> >
> > I think the word you're looking for isn't 'spice' it's 'seasoning' (just
> > based on this and your previous posts). Not trying to be nasty, just
> > helpful.
> >
> > I fry eggs the following way:
> >
> > Heat oil (or better still, bacon fat if I have it) in a frying pan to a
> > medium heat (NOT very hot!). Break a couple of eggs into the pan, and
leave
> > until the bases are set, but not browned. Using a spoon, baste (ie, pour
fat
> > over) with the fat in the pan until the tops are done, and the gloopy
bit of
> > white over the yolk is opaque. Remove from pan using a fish slice or
slotted
> > spoon, and serve on buttered toast, perhaps with a light sprinkling of
salt.
> >
> > The quality and freshness of the eggs makes all the difference - if
you're
> > frying 5 week old eggs from battery hens, they'll never taste good. If,
on
> > the other hand, you've just collected the eggs from your own free range
> > chickens (which I do every morning, lucky me!), you can look forward to
> > beautiful orange coloured yolks, full of flavour, and whites which have
a
> > distinct central area which stands proud of the rest. At least try to
buy
> > free range eggs if you can - it's worth it from a chicken welfare point
of
> > view as well as tasting much better. Also be aware that eggshells are
> > porous, and pick up smells and tastes from things they're stored next
to, so
> > be careful not to put 'em next to the garlic!
> >
> > Jo
>
> Hi Jo,
>
> Thank you for the help. :-)
>
> I am using organic, range free eggs from the grocery. (Not as
> nice as yours, but close.) They are usually within one to three
> weeks of their expiration date.
>
> I was definitely cooking them incorrectly. (Too hot. Too
> many at a time. Not basting them.)
>
> How do you season your eggs?
>
> Which oils do you prefer?
As an alternative to basting, cover the pan after adding the eggs. After a
few moments the whites will be set and the yolks still runny. This lets you
avoid using the large amount of fat that is required to baste - which does
taste good but is not part of everyone's diet. It will take a few tries to
get the timing just right - a glass lid is best so you can see what's going
on - but it is by far the best way to cook "fried" eggs that I have found.
--
Peter Aitken
Remove the crap from my email address before using.
|
|
|
| Steve Calvin |
Anthony Ewell wrote:
> Tony Walton wrote:
>
>> On 2004-07-31 04:50:52 +0100, Anthony Ewell <aewell@gbis.com> said:
>>
>>> Hi All,
>>>
>>> I have a problem. I can not stand my fried eggs anymore.
>>
>>
>>
>> So don't eat fried eggs any more. It's not compulsory.
>>
>
> Dudes! You are missing the point. Before I swear off fried
> eggs, I want to make sure I was 1) cooking them correctly
> and 2) seasoning them correctly. You can make even the
> best foods inedible by cooking them poorly.
>
> Oh, and I like your name. :-)
>
> --Tony
>
>
I suppose everyone likes them different. Personally, I like them fried
in butter over a medium high heat, salt and pepper(fresh ground) and
over easy. I use a non-stick skillet. I get the butter to the point
where it's beginning to brown, put the eggs in (hopefully without the
yolks breaking ;-) There's a section of white around the yolk which is
thicker than the rest, I "break" that with the turner. Add salt and
pepper and in 30 seconds or so I make sure that they're not sticking
(which they shouldn't be but I always move 'em around anyhow). I keep
sliding them around getting the butter over the top of the whites.
Then when I flip them I leave them for only 20 seconds or so and out
of the pan. Just so that the white isn't runny, but the yolk is.
Serving with toast is mandatory in my book.
As for seasonings, s&p is typically all that I use but throw on what
ever you like. You want hot? Make some butter which has been
simmered with habenaro peppers. 'at'll wake you up! ;-)
--
Steve
Everyone has a photographic memory. Some folks just don't have any film.
|
|
|
| Nancree |
>Dudes! You are missing the point. Before I swear off fried
>eggs, I want to make sure I was 1) cooking them correctly
>and 2) seasoning them correctly. You can make even the
>best foods inedible by cooking them poorly.
------------------------
Just a couple of suggestions, since I don't know just what it is that you don't
like about your eggs. I suggest cooking them more slowly over medium-low heat.
(although some people prefer a crispy edge). If the white of the egg is cooked
enough for your taste, but not the yolk, I suggest "basting" it this way --Have
a pan lid ready, add about 1 tablespoon water to the hot pan, cover
immediately, and the steam will cook the yolk a little faster. Or, if you don't
mind the fat, add butter to the pan, and spoon melted butter over to finish off
basting the egg. Seasoning--salt and pepper should be enough.
Nancree
|
|
|
| Anthony Ewell |
Nancree wrote:
>>Dudes! You are missing the point. Before I swear off fried
>>eggs, I want to make sure I was 1) cooking them correctly
>>and 2) seasoning them correctly. You can make even the
>>best foods inedible by cooking them poorly.
>
> ------------------------
> Just a couple of suggestions, since I don't know just what it is that you don't
> like about your eggs. I suggest cooking them more slowly over medium-low heat.
> (although some people prefer a crispy edge). If the white of the egg is cooked
> enough for your taste, but not the yolk, I suggest "basting" it this way --Have
> a pan lid ready, add about 1 tablespoon water to the hot pan, cover
> immediately, and the steam will cook the yolk a little faster. Or, if you don't
> mind the fat, add butter to the pan, and spoon melted butter over to finish off
> basting the egg. Seasoning--salt and pepper should be enough.
> Nancree
>
>
Hi All,
Thank you all so much for the suggestions. I have cooked up two
rounds of eggs since. I am using the lid method to cut down
on the grease. The first batch had the heat still a little
too high. The second batch I peeked under the lid too much.
My bottoms are now about 90% less browned. And,
I actually enjoyed them again! :-)
--Tony
--
-------------------------
I Fish. Therefore, I am.
-------------------------
|
|
|
| Mark Reichert |
Anthony Ewell <aewell@gbis.com> wrote in message news:<2n0j5kFrh864U1@uni-berlin.de>...
>
> I would appreciate any advice on how cook these things
> correctly!
Good basic instruction for fried eggs over easy is available by
reading the transcript at:
http://www.goodeatsfanpage.com/Season1/EA1A03.htm
Watching the show would be even better, but I don't know when it will
be repeated.
I'm not certain that it has any information about seasoning.
|
|
|
| Goomba |
Nothing like a couple of eggs fried in smoking butter on a very hot griddle
so that the bottoms become crispy brown and lacey.
"Anthony Ewell" <aewell@gbis.com> wrote in message
news:2n0j5kFrh864U1@uni-berlin.de...
> Hi All,
>
> I have a problem. I can not stand my fried eggs anymore.
> I used to be able to handle them with Chipotle sauce, but that
> has diminished severely. :-(
>
> For spice, I have been using salt and pepper. Other people
> seem to like these things, so I figure I just am not very good at
> cooking them (I am a newbie at cooking).
>
> I would appreciate any advice on how cook these things
> correctly! (If it helps, my taste is Greek , Italian,
> American cooking. I have a gag reflex on French cooking.)
>
> Many thanks,
> --Tony
>
>
> --
> -------------------------
> I Fish. Therefore, I am.
> -------------------------
>
|
|
|
| Steve Calvin |
Anthony Ewell wrote:
>
> Hi All,
>
> Thank you all so much for the suggestions. I have cooked up two
> rounds of eggs since. I am using the lid method to cut down
> on the grease. The first batch had the heat still a little
> too high. The second batch I peeked under the lid too much.
> My bottoms are now about 90% less browned. And,
> I actually enjoyed them again! :-)
>
> --Tony
>
>
If you got 'em down to where you like 'em, that's what it's about.
Enjoy.
--
Steve
Everyone has a photographic memory. Some folks just don't have any film.
|
|
|
| zuuum |
Seems one of the big secrets to good eggs is not to much heat, but never
drop those eggs until the pan comes to temp. The lid steam trick is a good
lo-fat sup for basting, but not as flavorful. Sounds as if we went to the
same school. lol
s&p.... and tobasco.. a spot of Asian chili-oil works too
>
|
|
|
| DJS0302 |
>Hi All,
>
> I have a problem. I can not stand my fried eggs anymore.
SNIP
What about scrambled eggs? That's the only way I like 'em.
|
|
|
| sf |
On Sat, 31 Jul 2004 11:18:54 -0700, Anthony Ewell
<aewell@gbis.com> wrote:
> Thank you for the help. I am definately making mistakes
> on how I am cooking them -- too many at a time, etc..
>
> Now that I will be cooking them fewer at a time, when
> cooking for several people, do you have a tip on how to keep
> the first batch warm while cooking the last batch? Cold
> eggs -- yuk!
Warm your oven to 150 and turn it off. Do your eggs in
small batches, plate your eggs and hold them in the oven.
> I have tried reheating in the microwave, but
> it cooks the yoke. This is why I started cooking too
> many at a time and things went down hill.
>
How many people are you trying to cook for? Maybe you
should rethink your eggs. Soft boiled is good for a crowd.
> Which seasoning do you like?
>
S & P
Practice safe eating - always use condiments
|
|
|
| sf |
On Sat, 31 Jul 2004 19:11:57 GMT, "Peter Aitken"
<paitken@CRAPnc.rr.com> wrote:
> As an alternative to basting, cover the pan after adding the eggs. After a
> few moments the whites will be set and the yolks still runny. This lets you
> avoid using the large amount of fat that is required to baste - which does
> taste good but is not part of everyone's diet. It will take a few tries to
> get the timing just right - a glass lid is best so you can see what's going
> on - but it is by far the best way to cook "fried" eggs that I have found.
>
As a long time "doer" of fake basting... I suggest adding 1
or 2T of hot water to the pan before covering.
Practice safe eating - always use condiments
|
|
|
| -L. : |
Anthony Ewell <aewell@gbis.com> wrote in message news:<2n0j5kFrh864U1@uni-berlin.de>...
> Hi All,
>
> I have a problem. I can not stand my fried eggs anymore.
> I used to be able to handle them with Chipotle sauce, but that
> has diminished severely. :-(
>
> For spice, I have been using salt and pepper. Other people
> seem to like these things, so I figure I just am not very good at
> cooking them (I am a newbie at cooking).
>
> I would appreciate any advice on how cook these things
> correctly! (If it helps, my taste is Greek , Italian,
> American cooking. I have a gag reflex on French cooking.)
>
> Many thanks,
> --Tony
The problem I have with fried eggs is that they are too greasy. So I
baste them:
Start with a non-stick skillet on medium-high - add oil of choice.
Once it is hot, turn it to medium, wait a minute and then drop in your
eggs quickly. Turn the pan so that the white starts cooking evenly.
Cook a minute or two. Drop in about 3 Tablespoons of water and cover
the pan. Cook two mintes, and then turn the pan to low. Steam them
until desired done-ness, about 4 minutes additional for thickened but
not solid yolks.
-L.
|
|
|
| sf |
On Sun, 1 Aug 2004 08:24:08 +0900, "Goomba"
<aferrant0@NONONOkornet.net> wrote:
> Nothing like a couple of eggs fried in smoking butter on a very hot griddle
> so that the bottoms become crispy brown and lacey.
>
Eeeew. I give those to my husband. I don't like any brown
on my eggs.
Practice safe eating - always use condiments
|
|
|
| PENMART01 |
>: usenetlyn@yahoo.com (-L. :) blathers:
>
>The problem I have with fried eggs is that they are too greasy.
Don't eat the yolks.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| mousepotato |
Hasn't anyone ever tried 'Lawry's Seasoned Salt' on eggs? (Mmmmmm!)
A favorite blend of 'Mrs. Dash' is great too! ; )
~~~(¯`º·._mousepotato_.·º´¯)~~~
|
|
|
| Steve the Sauropodman |
Anthony Ewell <aewell@gbis.com> wrote in message news:<2n2618Fs0ij0U1@uni-berlin.de>...
> Bill wrote:
>
> > On Fri, 30 Jul 2004 20:50:52 -0700, Anthony Ewell <aewell@gbis.com>
> > wrote:
> >
> >
> >>Hi All,
> >>
> >> I have a problem. I can not stand my fried eggs anymore.
> >>I used to be able to handle them with Chipotle sauce, but that
> >>has diminished severely. :-(
> >>
> >> For spice, I have been using salt and pepper. Other people
> >>seem to like these things, so I figure I just am not very good at
> >>cooking them (I am a newbie at cooking).
> >>
> >> I would appreciate any advice on how cook these things
> >>correctly! (If it helps, my taste is Greek , Italian,
> >>American cooking. I have a gag reflex on French cooking.)
> >>
> >>Many thanks,
> >>--Tony
> >
> >
> > Hey Tony!
> > Ever watch the short order cook in the Waffle House frying eggs? They
> > use a small frying pan that is only big enough to put about two eggs
> > in it to fry. They also pour a thin layer of hot oil in the bottom of
> > the pan so it does not stick. You won't go wrong if you accidentally
> > put too much oil in the bottom of the pan. Turn the heat onto medium
> > and heat your pan for two or three minutes before you through the eggs
> > in there. Let the person eating the eggs put all the spices on it
> > after it is cooked.
> >
> > Regards,
> > Bill
> >
>
> Hi Bill,
>
> Thank you for the help. I am definately making mistakes
> on how I am cooking them -- too many at a time, etc..
>
> Now that I will be cooking them fewer at a time, when
> cooking for several people, do you have a tip on how to keep
> the first batch warm while cooking the last batch? Cold
> eggs -- yuk! I have tried reheating in the microwave, but
> it cooks the yoke. This is why I started cooking too
> many at a time and things went down hill.
>
> Which seasoning do you like?
>
> Many thanks,
> --Tony
If you're cooking for more than 4, perhaps a fritatta, or a baked egg
dish would be easier - besides either of these methods would allow for
a wide variety of favorite additions - meats, veggies, etc.
Cheers
|
|
|
| Anthony Ewell |
DJS0302 wrote:
>>Hi All,
>>
>> I have a problem. I can not stand my fried eggs anymore.
>
>
> SNIP
>
> What about scrambled eggs? That's the only way I like 'em.
>
Hi DJS0302,
What seasoning do you use in yours? Do you have a
favorite recipe?
--Tony
--
-------------------------
I Fish. Therefore, I am.
------------------------
|
|
|
| Rick & Cyndi |
"Anthony Ewell" <aewell@gbis.com> wrote in message
news:2ndkelFuo5cnU12@uni-berlin.de...
> DJS0302 wrote:
>
> >>Hi All,
> >>
> >> I have a problem. I can not stand my fried eggs anymore.
> >
> > SNIP
> >
> > What about scrambled eggs? That's the only way I like 'em.
> Hi DJS0302,
>
> What seasoning do you use in yours? Do you have a
> favorite recipe?
>
> --Tony
================
I use garlic powder, dried mustard and a bit of salt & pepper.
Cyndi
|
|
|
|
