Scrambled Eggs

[StaticCling]

I've tried this recipe, and it's quite good.

[Bill]

I think I'd just rather have the onion, tomato and mushrooms diced up and served with the eggs, omelette style.

What was the white stuff he added when the eggs were almost fully cooked? Sour cream?

[StaticCling]

Originally Posted by bill_daniels

I think I'd just rather have the onion, tomato and mushrooms diced up and served with the eggs, omelette style.

What was the white stuff he added when the eggs were almost fully cooked? Sour cream?

Fresh Cream

[04 commemorative]

Originally Posted by chinaski

Fresh Cream of someyoungboy

[04 commemorative]

Looks great but way too much trouble

[Sea Six]

Originally Posted by chinaski

Fresh Cream

Swing, and a miss.

[Jobaka]

Originally Posted by chinaski

Fresh Cream

Crème fraîche is a dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5. It is soured with a bacterial culture.


Source

[StaticCling]

Originally Posted by Sea Six

Swing, and a miss.

Well, I've done it with milk, sour cream, feta etc and it all turns out pretty good. I think the concept of it is to actually cool down the eggs to prevent them from overcooking/cooking too fast etc. It's a great recipe, and the closest thing I have found to my Grandmothers scrambled eggs, who coincidentally was an English woman.