On 11/24/2015 10:33 AM, Tony Hwang wrote:
Muggles wrote:
On 11/24/2015 9:05 AM, DerbyDad03 wrote:
On Tuesday, November 24, 2015 at 12:21:48 AM UTC-5, Muggles wrote:
On 11/23/2015 9:29 PM, Mike Duffy wrote:
On Mon, 23 Nov 2015 19:06:34 -0600, Muggles wrote:

(Baking powder.)

Really? Just a pinch or more than that?


It depends how fluffy you want them. Start with about a half cc per
egg and
then adjust according to your desired level of spongyness. It will
depend
on your local atmosphereic pressure (elevation plus a slight effect
due to
weather) as well. Because the BP is being activated relatively quickly
(i.e. as opposed to in a cake or whatever) and also because cooked
egg is
less permiable to CO2 than cooked dough, minor differences in the
quantity
will lead to noticable differences in spongyness.

If they are to be very fluffy, they need to be cooked slower
because when
they become spongy they effectively become thermal insulators, and
tend
thus to burn where the heat is applied. It has just occured to me
now while
writing this that probably using a microwave oven would be better
than a
skillet. I've never tried that. Why don't you do some experiments
and get
back to us?

I also have a recipe for "The yolk's on you" exploding eggs if
anyone is
interested.


I tend to like eggs over easy, or just scrambled eggs with sausage in
it. In an omelet I really love to add corned beef hash, and let it get
a tad bit crispy before I flip the omelet.




2 eggs over easy, a 6 oz tenderloin, crisp hash browns, whole wheat
toast,
a large OJ, black coffee, good friends and a friendly server.

Now *that's* what I call breakfast.


I'd swap the tenderloin for thin crispy bacon or maybe some sausage.
mmmmmm


I like scrambled fresh eggs(not made from power, they often do) with
Tabasco sauce.Thick home made bacon or sausage, not the processed kind
loaded with chemicals. In this day and age, who eats white bread(Toast)?

We get our eggs warm right after the chicken lays them. Now THAT's what
I call fresh eggs.

--
Maggie