AndFarAway

A Blog from Amman, Jordan, Online Since 2004.

Scrambled, please (and why blogging is bad for your health)

For the past four nights I’ve been having eggs for dinner (at around 3:00 AM) in futile attempts to teach myself how to make scrambled eggs.

I’ve always loved scrambled eggs. Toast on the side.

But Arabs don’t make scrambled eggs, well, at least my family doesn’t, thus making the scrambled variety a treat (perhaps because it reminds me of vacations?). Eggs made here are generally boiled (yuck), fried (closest variety to scrambled), or um.. 3yoon (which I will not attempt to translate at 5:00 AM with a project due in a few hours).

That said, I came upon a scrambled eggs recipe on a blog 4 days ago. Attempts keep resulting in fried eggs. Over and over again.

I guess it’s hardwired in the genes.

Bleh.

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14 Comments

  1. haaaahahahahahah!
    You don’t know how to make scrambled eggs?
    I sometimes decide to do Omlet and end up with scrambled eggs, don’t ask me how!

    Ta7sheesh,
    3yoon is Sunny Side Up! hehehe
    YUMM — It’s been a while since I had eggs…I gotta have some!

    omar

  2. look its pretty easy! you scramble the eggs real good with a fork in a bowl, add salt and pepper, and and fry them, there you go, scrambled eggs! :D

  3. Heh, I never imagined it could be so hard to scramble eggs! (Like they say in Bangladesh, rice can be the hardest to cook!)

    But wait, you have “dinner” at 3:00am?? It’s breakfast, dude! (Good luck with your project, btw.)

  4. Break the eggs into a small bowl and mix up the yellow into the whites, but not too much. Mix in about a half a teaspoon of water per egg. Pour them into a heated frying pan – on mediun low heat! You want them to cook slowly. For an omelet, you don’t disturb them except to turn or fold them. But for scrambled eggs, mix them around some more with a fork or spatula AS THEY ARE COOKING. Lift the cooked parts from the bottom and mix them into the uncooked part. Don’t overcook. When there’s still a little bit of runniness on top, turn them over for a few seconds to finish cooking the runniness, then serve. They should be loose and “lumpy” and soft.

  5. neshmi

    i’ll teach when i get to amman! ;)

  6. Omar, I’venever tried making omlette.. I usually stay out of the kitchen.. :)

    Bakka, tha’ts what I did! It ends up fried!

    Arafat, well, it is dinner cause I go to sleep afterwards ;)
    And thanks!

    Silk, lol, that sounds really complicated… lift the cooked parts from the bottom?

    Neshmi, hehe, thanks.

  7. You may love this. It’s easy to scramble eggs in a microwave oven.

    The time is around one minute per egg, but you have to sit there and watch. Microwaves vary, and it’s critical to stop while the cooking is going on to mix.

    I usually make two or three eggs at a time.

    Break the eggs into a microwave safe bowl. Beat the eggs until mixed with a fork or egg beater.

    Mix in some milk, about a teaspoon or tablespoon per egg.

    I like to add a little pad of butter. Trust me, mmmmmm.

    OK, so now you have the eggs beaten, some milk, and a floating little pad of butter in the bowl. You’re almost finished.

    Start nuking the eggs on high.

    CRITICAL: As you see the eggs beginning to solidify along the side of the bowl, stop the microwave and fluff with a fork to break up the solid ring of scrambled egg and mix it up.

    Keep fluffing the eggs about every 30 seconds or so. You’ll see them getting done along the sides of the bowl so it’s pretty easy to know when to fluff them again.

    Two eggs on my microwave take about a minute and 45 seconds.

    Enjoy! I like a little salt and pepper. For extra goodness, melt some cheese in the eggs at the last fluffing.

  8. You may love this. It’s easy to scramble eggs in a microwave oven.

    The time is around one minute per egg, but you have to sit there and watch. Microwaves vary, and it’s critical to stop while the cooking is going on to mix.

    I usually make two or three eggs at a time.

    Break the eggs into a microwave safe bowl. Beat the eggs until mixed with a fork or egg beater.

    Mix in some milk, about a teaspoon or tablespoon per egg.

    I like to add a little pad of butter. Trust me, mmmmmm.

    OK, so now you have the eggs beaten, some milk, and a floating little pad of butter in the bowl. You’re almost finished.

    Start nuking the eggs on high.

    CRITICAL: As you see the eggs beginning to solidify along the side of the bowl, stop the microwave and fluff with a fork to break up the solid ring of scrambled egg and mix it up.

    Keep fluffing the eggs about every 30 seconds or so. You’ll see them getting done along the sides of the bowl so it’s pretty easy to know when to fluff them again.

    Two eggs on my microwave take about a minute and 45 seconds.

    Enjoy! I like a little salt and pepper. For extra goodness, melt some cheese in the eggs at the last fluffing.

  9. I only eat scrambled eggs and omletes!But generally speaking, I’m not a big fan of eggs.

    And I think it has been months since I ate eggs.

    But now seriously, eggs@3am? Good God!Just make sure you don’t sleep with your window opened, because it could be a deadly combination with eggs at 3am :D

  10. Chip, thanks for your recipe, but hehe, microwave eggs? I like how simple it sounds.

    Firas, neither am I… but haven’t you ever had cravings/!

    Mahmood, hehe, that’s so sweet of you! I’ll definitely try it out and let you know what happens.

  11. what i do is first put some oil (sometimes olive oil) then heat it up then add cheese, any kind of cheese and heat it until it melts away, put a lot of chesse, then scramble your eggs, belta3 ta3emha akho fallateh.

  12. roba,

    but hehe, microwave eggs?

    That’s what I thought until I made them. Try it once. I do almost all the cooking in our house. This is not a guy thing to save time.

    The only thing that’s critical is to watch them and mix them up as they scramble. They cook really fast, so if you let it go you can end up with a block of hard scrambled eggs instead of fluffy goodness.

  13. b.

    It’s odd that the recipe didn’t include water or milk — my mother assures me that one or the other is necessary in order to get the yellow to properly mix in with the white (she prefers milk, btw, for taste).

    I’m no scrambled egg expert either — ugh, the way eggs smell while cooking! But I live in a house full of Arab men, big and little, who love them, so I occasionally will lift my personal anti-egg ban to cook them. The key is to keep moving the egg(s) ’round the pan while it’s cooking. It’ll fry otherwise, and look rather like an egg where the yolk ran all into the white. A fork or a spatula works — I like the spatula myself; it doesn’t scratch the pan and you can move more egg at once. Make sure the pan isn’t too hot, so that the egg will cook slowly enough to enable you to move it around.

    Flavor as you like; I use salt, pepper, and cumin. :)

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