On 1/19/2014 9:09 PM, Andrew Fildes wrote:
> There's another odd habit. You like your fried eggs cooked on top (which I
> do)? - flip hot fat over the top of them. Doesn't take much - just until they
> turn milky. 'Overing' them makes a mess.
Surely you jest. A flick of the wrist and they do a lovely little aerobatic
flip, wait a moment, then slide off onto a
plate.
On 1/19/2014 9:18 PM, Andrew Fildes wrote:
> There is no top or bottom - it is folded before being cooked through and
> served while the centre is still soft.
No, no, no! Rolled! Folded is hash house, cooked on a griddle, one side folded
over with a big spatula. I do 'em as
Julia showed me.
If prepared correctly, pan tilted slightly down and away and a fore and aft
motion of a correctly shaped pan will cause
them to roll right up. Lovely tidy things on a plate, not like a flattened
clam, with stuff leaking out the lips. :-)
If one can't do that, it's scramble time. I do do scrambles occasionally, nice
soft folds, not stirring, for the
difference in texture.
Eggsactly Moose
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