tag:blogger.com,1999:blog-3678865064583539852.post5670321610881705932..comments2023-08-22T06:02:45.073-07:00Comments on Nostalgic Homemaking: France vs. US - scrambled eggsUnknownnoreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3678865064583539852.post-44039069618369155952007-10-19T12:37:00.000-07:002007-10-19T12:37:00.000-07:00I'm a big fan of baked eggs, myself. It gives the ...I'm a big fan of baked eggs, myself. It gives the chef a big fat break...butter a ramekin, crack an egg or two, add a pat of butter and some thyme if you wish, then bake it. I can read the Sunday paper while it bakes, and I don't have to deal with the comments from the peanut gallery about "no runnies, please." (My clan hates runny scrambled eggs.) Now your post has made me hungry!Seattle Coffee Girlhttps://www.blogger.com/profile/12870241262834378880noreply@blogger.comtag:blogger.com,1999:blog-3678865064583539852.post-39804532240849416092007-10-18T13:52:00.000-07:002007-10-18T13:52:00.000-07:00I recently saw an old Julia Child clip (it was in ...I recently saw an old Julia Child clip (it was in black and white) where she demonstrated the proper way to make an omelet. <BR/>Loved it!<BR/>Now, I can turn out a pretty decent omelet that Julia would enjoy. And that just makes me feel good every time I do it. <BR/><BR/>BTW - I love your blog and I'm glad you got the screen-freezing thing taken care of!Br. Jonathanhttps://www.blogger.com/profile/03794716304960943782noreply@blogger.comtag:blogger.com,1999:blog-3678865064583539852.post-49481477604505920442007-10-17T17:15:00.000-07:002007-10-17T17:15:00.000-07:00Haha! Awesome! I only eat French style...with crea...Haha! Awesome! <BR/><BR/>I only eat French style...with cream a la Martha!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3678865064583539852.post-78491245516764108312007-10-17T13:16:00.000-07:002007-10-17T13:16:00.000-07:00I don't add anything to my scrambled eggs, no wate...I don't add anything to my scrambled eggs, no water, no milk. I take 2-4 eggs and remove all but one yoke, beat with a fork and scramble in a skillet until set. Taking out most of the yokes cuts down on cholesterol and makes them more fluffy.Annehttps://www.blogger.com/profile/07934050541589102652noreply@blogger.comtag:blogger.com,1999:blog-3678865064583539852.post-40851557731559283162007-10-15T08:53:00.000-07:002007-10-15T08:53:00.000-07:00Here I sit eating what...a scrambled egg sandwich!...Here I sit eating what...a scrambled egg sandwich! I did the most unthinkable of things.....cooked it in the microwave, then slathered it with ketchup! Now that's good eatin!<BR/><BR/>DebraKDebra from Bungalowhttps://www.blogger.com/profile/07539362962804034595noreply@blogger.comtag:blogger.com,1999:blog-3678865064583539852.post-88513150674576117402007-10-14T17:03:00.000-07:002007-10-14T17:03:00.000-07:00Eggcellent perspective. (I crack (get it? crack?)...Eggcellent perspective. (I crack (get it? crack?) myself up).<BR/><BR/>I have never tried the French method (sacre bleu!), mostly because when I've got a jones on for some scrambled eggs I want 'em NOW and that 30 minute cook time thing gets in the way of immediate gratification. I should try it sometime though, in the interest of world peace, if not just a plate of creamy (yum) eggs.Lorrainehttps://www.blogger.com/profile/15130321823549477784noreply@blogger.com