Perfect Scrambled Eggs; Roundabouts — 15 Comments

  1. I’m now eager to find green garlic. I’m not sure it’s even sold here!
    Roundabouts: we’re getting more and more of them in Indy. 15 years ago, there were something like 3 in the area. Two downtown and one or two north of the outer inter-state (that almost sounds like an oxymoron, but is saved by a ‘t’). Now they’re all over the place. As they’re put in new areas, drivers that have never seen one before experience them for the first time, and then you get someone stopping when they should be going. So people don’t just zoom through them, knowing the person in front of them might just come to a dead halt even though no one is on the roundabout or approaching it from another direction. But when you have a line of people who know how to use them, it really cuts down on traffic backups!

  2. Oh, I’d never have thought of a double boiler! Cool idea. I just put them on super-low flame, like my Dad always did, and practice patience.

  3. What’s wrong here … I have my warm plate and fork at the ready and nothings coming through … please pass the scrambled eggs HERE …

  4. I bought green garlic at the farmer’s market last summer and bought too much and didn’t know what to do with half of it. Now you have given me some ideas. I thank you. Now I must try scrambling eggs in a double boiler. In Julia Child’s “My Life in France” she describes how an instructor at Cordon Bleu added the cream at the last minute to stop the cooking, another idea that intrigued me.
    The McDonalds of my childhood looked like that. It was red and white bricks with big golden arches and only a counter with no tables for eating there. They eventually tore it down and put in a more modernized eat-in place.

  5. I can’t wait to try these, they sound so smooth and delicious looking….thanks for this awesome info who would have known without your post thank you 🙂

  6. I am always surprised when I see McDonalds in other countries. I never eat there at home but when I travel I find myself drawn to “what might be different”. Like cooking their fries in olive oil and having Greek salad on the menu in Greece or serving spicy ketchup and mayonnaise for your fries in Holland. They are always evolving. As far as the green garlic…I have never tried it or even seen it at the market. Perhaps I will have to put a bug in the farmers ears just like I have for zucchini flowers.

  7. I’ll have you know that I stayed to the bitter end, Katie – I even looked at the (shudder) photograph of the scrambled eggs, and can’t help thinking that they’d be so much more perfect if they had been formed into an omelette or had some flour added to them to change them into biscuits.
    I’ve GOT to get hold of some green garlic!

  8. Yummy…there is nothing better than toast and scrambled eggs. Thank you for your detailed instructions; my scrambled eggs will be much improved this weekend.

  9. Tracey, roundabouts are great – but one does have to be careful…. some people are too hesitant about the other cars – and some are waaaayyyyy to confident!
    Amy, oh, yes, fresh spinach would be great!!! Next time!
    Zoomie, it was that patience thing that always did me in. I’m learning, and good eggs are worth it!
    Tanna, um, due to the internet time delay – I ate it all…. sorry….
    Rachel, one cannot have too much green garlic… Really. Cream – that would be good ;-))
    Pegasuslegend, you are so very welcome…
    Val, I remember the first time I saw one (Germany, I think) that served beer…. I was amazed. Do bug your farmers…
    Elizabeth…. Brave girl. You eat omelets? Probably not mine – I like them a bit runny ;-))
    CookNg Sisters, green garlic is immature garlic, pulled before the cloves form. It looks like a green onion – but with a bit of purple (at least, on mine) It’s much milder than mature, regular garlic.
    Monet, I hope you love them! Make a plate and curl up with they Sunday paper…..

  10. There are now some roundabouts in Olympia, WA and they were the cause of much consternation and harrumphing when they were set up. But they are working out fine.

  11. You’re probably right, Katie. Are your omelettes loose with slightly translucent whites? (I just can’t quite understand the obsession with making an entirely blonde omelette; a little caramelization is nice, don’t you think?)

  12. Betty, when we lived in Andorra there were traffic cops at every intersection. They are now being replaced with roundabouts. I kend of miss the cops….
    Elizabeth, I like them a bit crisp on the bottom but still moist on the inside….

  13. Pingback:Pan-Fried Salmon with Lemon and Capers; Google Recipe View, Weekly Menu - Thyme for Cooking, Blog