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Thursday, June 21, 2012

In or Out

A few mornings ago I decided to make some eggs over medium for breakfast. One of the yolks broke upon entry to the pan. In a true moment of zen, I calmly started to scramble the eggs in the pan. (Sometimes when I want a fried egg, I want a fried egg, and a broken yolk can ruin a fair portion of my day. I am a little high strung on occasion.)

The yolks and the whites aren't exactly becoming homogeneous since I am mixing with a spatula and not the usual whisk or fork, yet amazingly I am embracing this two color combination and just being careful that everything cooks and isn't slimy. 

On a regular scrambled egg basis I whisk a couple of eggs in a bowl with a fork or small whisk. I whisk the heck out of those eggs, pour them into the pan and then move around with a spatula. (Not a scraper spatula, a flipper spatula - just to be clear).

Action shot - just in case you had trouble imagining my scrambled egg prep.
Well, ladies and gentleman... things are about to change here. My fried egg faux pas was a total game changer. I couldn't believe how much better the texture was. And I didn't even have a problem in the first place. From now on I will be an In Pan Scrambler. Unless I want cheesy scrambled eggs. That is a different ball game.

Where do you scramble? In or out?

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