Scrambled Eggs
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Re: Scrambled Eggs
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
https://www.youtube.com/watch?v=Cqkhe1AU4uw
this dude is good chef too
https://www.youtube.com/watch?v=Cqkhe1AU4uw
QB- Posts : 181
Join date : 2012-09-20
Re: Scrambled Eggs
Rashmun wrote:
Mama Mia! This looks so good. I am trying it right now.
My Utterances- Posts : 32
Join date : 2012-09-26
Re: Scrambled Eggs
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.
My Utterances- Posts : 32
Join date : 2012-09-26
Re: Scrambled Eggs
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?
Guest- Guest
Re: Scrambled Eggs
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.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.
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.
WillyNilly- Posts : 99
Join date : 2012-09-26
Re: Scrambled Eggs
WillyNilly wrote: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.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.
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?
Guest- Guest
Re: Scrambled Eggs
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 partRashmun 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?
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.
My Utterances- Posts : 32
Join date : 2012-09-26
Re: Scrambled Eggs
WillyNilly (prefers omelette): Guarded and self-disciplined. Has a tidy home.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.
My Utterances- Posts : 32
Join date : 2012-09-26
Re: Scrambled Eggs
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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