I used to know what a fresh egg can do and enjoyed it very much.

No longer can keep chickens, don't think the apartment manager would be impressed. *grin*

That's good eatin' ya go there, Geetarhacker.

One small thing I learned about eggs is to take the ones I intend to use tomorrow out of the refrigerator the night before and allow them to slowly come up to room temperature. Then they tend to fluff more when scrambled or omelet and we have also found that eggs cooked from room temp also make for better fried, over-easy and even poached.

I really like cooking my scrambled eggs slowly over water. You can use a double boiler for that, but I prefer using an aluminum or ss mixing bowl placed over a largish saucepan that has about 1/3 level of water in it. This method of heat introduction takes more time, and I have to stand there and keep folding the scrambled egg over on itself in layers with a spatula, but for those long Sunday mornings and the like, the end result is so smooth and tasty, well, its worth it.

Food + Heat = Good Eats

Alton Brown published a book by that name - Good source of Food Geek cookin' knowledge.

Fascinates me how different methods of applying that heat can make such differences in taste.


EnJOY!


--Mac

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