Despite the fact that Toby 'dislikes' every post that I write - I wouldn't be as nasty as to call him a chicken foetus !
He is obsessed - for a reason that is beyond me - but then I know I'm not on my own in GC - He just loves the button on the bottom left of the screen. I've asked him why he 'merely' dislikes everything I write - not that I mind - just that it would be nice to get an intelligent structure to his replies - but apparently I don't understand him because I'm a mongo ! --- you've seen the 'standard' of his posts - you decide.
Maybe the 2 of you should share an omlette together, they do tend to put people together, just look at me and wee black bongo bashing beale.
Gerry, here's another question for you re omlettes. Do you add milk to it? In fact, I've just realised I'm mixing scrambled with omlette. What a ****ing eejit. Should have deleted. I used to add milk to scrambled but I don't anymore. I do add egg to omlette, coz well that's how ye make an omlette.
I have a herd(?) of rabbits infesting my back garden, last evening I watched a fox catch one and eat it slowly while it was still alive. I was torn (but not in the way the rabbit was) between horror at the suffering the rabbit was going through and satisfaction that at least one of the bastards was gone. Anyway a pleasant half hour or so of voyeuristic animal watching was had.
I'd rather go to a bunga bunga party with Berlisconi ( not actually with him - but one of his 'guests' )
Chillies in an omelette is brilliant. Add water to you eggs if you must when making an omelette, but never milk. Same with scrambled. Also never season your mix when scrambling eggs. Season it and stir just before you dish out to the plate. I have spoken. Thread closed.
Interesting, why's that then? I do both and I see myself as a pretty good omelette and scrambled egg maker. My tips; do not beat the eggs, just fold them so they are marbled before cooking in the pan. Use bubbling salted butter to cook both, nothing else does it. Add a table spoon (level) of cream to scrambled eggs just when you take them off the heat at the end, stir it in and leave to stand for a minute or two before serving. Top drawer tasty and velvety scrambled eggs.
You can make scrambled eggs with milk, of course, but nothing at all other than eggs themselves is better. If you must, add a touch of water to give yourself more mix as opposed to milk. The reason for not seasoning your mix was told to me by a professional chef. If you season the mix and then scramble it causes the egg mix to break down and you get that little bit of eggy watery stuff when you plate up. If you season just before you plate up that does not happen. I don't like the idea of cream in ma eggs. But that's just me. I hear Tina loves her eggs creamed. But your're entirely right about standing for a minute or two. Scrambled eggs continue to cook in their own heat after being plated up. That is why you season just before plating up. They are still properly seasoned but it avoids the watery dregs that you can get from scrambled eggs if the mix is seasoned before going on the heat.
