Eggs seem to be the gift that keeps on giving. This experiment was with another technique
for scrambled eggs.
It worked just fine but I felt it took a long
time. The upside was the soft texture of
the eggs and no sticking to the dish they were in.
So the eggs were whisked together with a little splash
of water for each one plus lots of ground white pepper and a little salt.
Put the eggs in their buttered glass bowl into a pan of
water and then stir them. You have to be
patient – it seems to take forever for them to start coagulating – but once
they start you have to keep a close eye on them.
Because I didn't know how long they would take I had
difficulty timing the toast.
Would I do it again?
Maybe if I was serving a large crowd but not just for the two of us.
I`ve never tried this method but it`s interesting and I agree, if i were making it for a crowd I would try it. Poached is my favorite way.
ReplyDeleteI agree interesting method and glad it worked. Fluffy eggs can be tricky.
ReplyDeleteInteresting method. I'll have to try it. I love scrambled eggs on toast!
ReplyDelete