Comments on: Creamy Scrambled Eggs with Parmesan and Thyme http://www.digginfood.com/2009/01/creamy-scrambled-eggs-with-parmesan-and-thyme/ DigginFood is a vegetable garden blog by Willi Galloway that serves up recipes, organic gardening tips, backyard chickens and coop information, DIY garden projects, and more! Wed, 08 Sep 2010 23:24:16 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Willi http://www.digginfood.com/2009/01/creamy-scrambled-eggs-with-parmesan-and-thyme/comment-page-1/#comment-2863 Willi Mon, 02 Feb 2009 21:53:19 +0000 http://www.digginfood.com/?p=544#comment-2863 Island Gardener--Thanks for the tips! I'm going to try them tomorrow when I make breakfast. :) Island Gardener–Thanks for the tips! I’m going to try them tomorrow when I make breakfast. :)

]]> By: An Island Gardener http://www.digginfood.com/2009/01/creamy-scrambled-eggs-with-parmesan-and-thyme/comment-page-1/#comment-2852 An Island Gardener Sat, 31 Jan 2009 17:53:05 +0000 http://www.digginfood.com/?p=544#comment-2852 Just two little tips I picked up thanks to my wife's grandpa (now passed away), reportedly a legendary maker of scrambled eggs: 1.) If you put a few little lumps of butter into your egg mixture, it melts as they cook, helping to prevent sticking and adding a lovely flavour... 2.) Use a wooden spoon to stir/scrape from the bottom. Don't ask me why, but I have made scrambled eggs in well seasoned cast iron with a fork, and with the same batch of eggs then used a spoon - they turn out much lighter and with a much more pleasant texture! I think it is possibly because the tines of the fork tend to break up the egg matrix as it cooks, while a wooden spoon leaves the cooking strand of egg whole? Cheerio! Just two little tips I picked up thanks to my wife’s grandpa (now passed away), reportedly a legendary maker of scrambled eggs:

1.) If you put a few little lumps of butter into your egg mixture, it melts as they cook, helping to prevent sticking and adding a lovely flavour…

2.) Use a wooden spoon to stir/scrape from the bottom. Don’t ask me why, but I have made scrambled eggs in well seasoned cast iron with a fork, and with the same batch of eggs then used a spoon – they turn out much lighter and with a much more pleasant texture! I think it is possibly because the tines of the fork tend to break up the egg matrix as it cooks, while a wooden spoon leaves the cooking strand of egg whole?

Cheerio!

]]> By: Creamy Scrambled Eggs with Parmesan and Thyme | DigginFood | cakesny.com http://www.digginfood.com/2009/01/creamy-scrambled-eggs-with-parmesan-and-thyme/comment-page-1/#comment-2828 Creamy Scrambled Eggs with Parmesan and Thyme | DigginFood | cakesny.com Thu, 22 Jan 2009 00:53:49 +0000 http://www.digginfood.com/?p=544#comment-2828 [...] Creamy Scrambled Eggs with Parmesan and Thyme | DigginFood [...] [...] Creamy Scrambled Eggs with Parmesan and Thyme | DigginFood [...]

]]> By: gardenmentor http://www.digginfood.com/2009/01/creamy-scrambled-eggs-with-parmesan-and-thyme/comment-page-1/#comment-2827 gardenmentor Thu, 22 Jan 2009 00:46:26 +0000 http://www.digginfood.com/?p=544#comment-2827 mmmm...we don't have chicks of our own, but I do buy our eggs from farmers at the farmer's market, so we get those fantastic deep yolks. Our main supplier augments the feed with flax seed and kelp...as well as all the grubs & beetles and such they slurp up around the farm. Have you tried those out? I look forward to trying your recipe. I've done a similar egg with cream cheese and basil in the summer. Mmmmm...now I'm hungry! mmmm…we don’t have chicks of our own, but I do buy our eggs from farmers at the farmer’s market, so we get those fantastic deep yolks. Our main supplier augments the feed with flax seed and kelp…as well as all the grubs & beetles and such they slurp up around the farm. Have you tried those out?

I look forward to trying your recipe. I’ve done a similar egg with cream cheese and basil in the summer. Mmmmm…now I’m hungry!

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