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| General Discussion (Food/etc) Talk about general topics in regard to food, coupons and recipes |
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I usually cook them on medium, but my best girl friend dated a chef and he told her to cook them on low. They obviously take longer on low, but medium heat works just fine for me. I usually stir them pretty constantly once they actually start to cook and harden. Good luck!
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After beating the eggs, I had a small amount of milk and beat them again. I cook them on about 4 on my stove and the key is to constantly move them around. The milk keeps them soft and moist.
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The only time i've ever burnt eggs is when its above medium. Also make sure you have some nonstick cookwear or grease the pan good. I usually cook right below medium and always add in a bit of milk and perhaps some cheese. The liquid seems to keep 'em moist. Constant stirring is required when they're dry - make sure they're not sticking to the pan (thats when they burn). The more liquid you've added, the less stirring time needed
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i cook them on med heat and keep stirring. it shouldn't brown this way
here's a weird tip - try adding a very small amount of cream of tartar to your scrambled eggs. it gives it a very nice consistency! |
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Another "dumb" question....how do you scald milk?
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Place milk in pot, turn it up to high and eventually the milk will start rising. I normally take it off the heat when it's almost to the top.
I make my expresso coffee's or capuccino's like this. I make a pot of expresso cofee, scald the milk, pour the milk into see thru mug, add a little bit of sugar, add coffee, put plenty of whip cream on top, add shaved chocolate to top of whipped cream, and sprinkle a little bit of cinnamon. Put in a straw and enjoy. |
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