Scrambled Eggs

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Scrambled Eggs

Post  Guest on Fri Sep 28, 2012 8:40 pm


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Re: Scrambled Eggs

Post  QB on Sat Sep 29, 2012 9:58 pm

i would not add tomato ketchup but i like plenty of onions/garam masala/ hara dhani and lots of garlic in my egg bhurji...i learnt it form andawala neighbour in india..his egg bhurji was very famous .

this dude is good chef too

http://www.youtube.com/watch?v=Cqkhe1AU4uw
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Re: Scrambled Eggs

Post  My Utterances on Sun Sep 30, 2012 4:01 am

Rashmun wrote:

Mama Mia! This looks so good. I am trying it right now. Very Happy
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Re: Scrambled Eggs

Post  My Utterances on Mon Oct 01, 2012 2:53 am

I made this today. I have not tasted such scrambled eggs before! So creamy and tasty. Now I will make scrambled eggs this way only. Thank you Rashmun. Maybe I will post photos too later.
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Re: Scrambled Eggs

Post  Guest on Mon Oct 01, 2012 10:29 am

My Utterances wrote:I made this today. I have not tasted such scrambled eggs before! So creamy and tasty. Now I will make scrambled eggs this way only. Thank you Rashmun. Maybe I will post photos too later.

what did you put instead of creme fraiche?

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Re: Scrambled Eggs

Post  WillyNilly on Mon Oct 01, 2012 10:35 am

My Utterances wrote:I made this today. I have not tasted such scrambled eggs before! So creamy and tasty. Now I will make scrambled eggs this way only. Thank you Rashmun. Maybe I will post photos too later.
the best part of it, i think, was leaving the vine/stem on the cherry tomatoes. i doubt if it added to the taste; but its green colour surely made the dish more visually attractive. left to myself, i would always add chopped onions to an omelette.

we have a restaurant here that serves about fifty kinds of omelettes. each is made from a different combination of flavour-enhancing ingredients, e.g., onions, mushrooms, tomatoes, scallions, leeks, spinach, cheese, jalapeno peppers, green peppers, ham, bacon, etc. they're not merely different combos of a small number of ingredients - one can make 63 combinations from six ingredients - but a wide variety of them.

being where we are, the omelettes are accompanied by any of several salsas (hot sauces of mexican origin), and a choice of breads. usually served with an omelette, indeed, any egg served for breakfast, are also hash brown or country-fried potatoes.

the restaurant is inexpensive, and is owned by a chinese family.

one distinct advantage of the omelette is that it's easy to eat; no distracting, stringy noodles, gravy, sauce, or other inconvenient accompaniments, so they make conversations easy. indeed, a group of us, all members of an international club, used to meet at the omelette restaurant i referred to above, for brunch and conversation, every sunday, for years.
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Re: Scrambled Eggs

Post  Guest on Mon Oct 01, 2012 12:57 pm

WillyNilly wrote:
My Utterances wrote:I made this today. I have not tasted such scrambled eggs before! So creamy and tasty. Now I will make scrambled eggs this way only. Thank you Rashmun. Maybe I will post photos too later.
the best part of it, i think, was leaving the vine/stem on the cherry tomatoes. i doubt if it added to the taste; but its green colour surely made the dish more visually attractive. left to myself, i would always add chopped onions to an omelette.

we have a restaurant here that serves about fifty kinds of omelettes. each is made from a different combination of flavour-enhancing ingredients, e.g., onions, mushrooms, tomatoes, scallions, leeks, spinach, cheese, jalapeno peppers, green peppers, ham, bacon, etc. they're not merely different combos of a small number of ingredients - one can make 63 combinations from six ingredients - but a wide variety of them.

being where we are, the omelettes are accompanied by any of several salsas (hot sauces of mexican origin), and a choice of breads. usually served with an omelette, indeed, any egg served for breakfast, are also hash brown or country-fried potatoes.

the restaurant is inexpensive, and is owned by a chinese family.

one distinct advantage of the omelette is that it's easy to eat; no distracting, stringy noodles, gravy, sauce, or other inconvenient accompaniments, so they make conversations easy. indeed, a group of us, all members of an international club, used to meet at the omelette restaurant i referred to above, for brunch and conversation, every sunday, for years.

what would be the subjects of discussion in the international club?

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Re: Scrambled Eggs

Post  My Utterances on Mon Oct 01, 2012 2:37 pm

Rashmun wrote:
My Utterances wrote:I made this today. I have not tasted such scrambled eggs before! So creamy and tasty. Now I will make scrambled eggs this way only. Thank you Rashmun. Maybe I will post photos too later.

what did you put instead of creme fraiche?
oh, i did not hear creme fraiche when i saw it yesterday -- i heard only cream. i instructed my cook to use plain cream when i had it today. but i will have it made again tomorrow. i plan on using one part



and one part



and whisking the two into an even consistency. creme fraiche, i googled, is a mild sour cream. my trick should do the job!
i also (had) made shaksouka today and even uploaded pics here but deleted it because i did not get the even, rich red, tomato gravy/sauce consistency in the dish. i/we will try again tomorrow.
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Re: Scrambled Eggs

Post  My Utterances on Tue Oct 02, 2012 2:26 am



creme fraiche did make a difference -- enhanced flavours.
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Re: Scrambled Eggs

Post  My Utterances on Tue Oct 02, 2012 2:27 am

WillyNilly wrote:indeed, a group of us, all members of an international club, used to meet at the omelette restaurant i referred to above, for brunch and conversation, every sunday, for years.
WillyNilly (prefers omelette): Guarded and self-disciplined. Has a tidy home.
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Re: Scrambled Eggs

Post  Guest on Tue Oct 02, 2012 6:25 pm

My Utterances wrote:

creme fraiche did make a difference -- enhanced flavours.

thanks for sharing the pictures. i need to start doing this as well.

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Re: Scrambled Eggs

Post  QB on Tue Oct 02, 2012 6:47 pm

uggh it looks so unappetizing.yuck.
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Re: Scrambled Eggs

Post  Guest on Tue Oct 02, 2012 7:04 pm

QB wrote:uggh it looks so unappetizing.yuck.

not a good idea to form an opinion just by looking at the picture of the dish. i showed a caucasian colleague of mine some pictures of what yellow daal looks like and she commented on how unappetizing it looked.

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