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User Name Thread Name Subject Posted
Stilly River Sage BS: Recipes - what are we eating? (2562* d) RE: BS: Recipes - what are we eating? 10 Jan 21

My omelet method is pretty much like Steve and Charmion concur is a good one. 1-2 teaspoons of water, two eggs, etc. But yes, in this instance I didn't want to stop and wash and reheat the pan so I added the egg to the browned chopped peppers and onions (there wasn't much of all of that, maybe 1/4 cup, and it was a half-ounce of the sausage) and moved the pan around to spread out the egg. Add the lid for about 30 seconds to help it set up, then cheese and struggled with this one to get it out of the pan because some of the fried bits stuck. It wasn't as pretty as usual.

Hot sauce I use a lot these days is a Mexican pepper sauce brand called Tapatio. It won't send steam out of your ears but you can feel the heat and (most importantly) it adds a complementary flavor to the eggs. And this is a sauce, not a salsa.

Years ago, probably in my teens, I was watching an American television game show called What's My Line, and after identifying whoever the guest was, for some reason he cooked an omelet on stage. As he was setting up, regular panelist Arlene Francis said something about starting with milk and he was all over her - "NEVER use milk, always use water, just a tiny amount" (that's actually paraphrased - mostly I remember being impressed by his passion on the topic). I resolved at that time to use only water. I think it was confirmed by Julia Child at a later date, only use water.

When I make scrambled eggs I also only use a little water, same exact method, except the eggs are stirred around once they're in the pan.

There's a little OCD in play when I cook fried eggs for myself, and the dogs have caught onto it. When I crack the egg and carefully apply to the hot pan, if at the first the yoke breaks, it bugs me, so it gets a quick stir in the pan and is cooked just long enough to be solid for easy distribution to the three waiting dogs. (Sometimes it breaks when flipping, and if it isn't too bad, I live with it if I can corral the liquid yoke.) So when I make fried eggs for myself they're sitting there hoping I break all of the yokes. If I'm going to eat scrambled eggs, they're beaten briefly with a fork in a bowl with the aforementioned water the same as for omelets. I don't care for pan scrambled. My

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