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The Human Disease. The handles are made up of an ergonomically molded polyresin that has been reinforced with fiberglass to make it resistant to chipping and cracking. This is one of the few sets of kitchen cutlery on the market that features full-tang blades that and handles that are designed to fit the contours of your hands.
Putting them through the paces in the kitchen feels good, and they will make blasting through a long day cooking as painless of a process as possible. Thanks for sharing some really great info. I am a fan of Mercola and use cast iron and stainless steel pans. I get my eggs from my daughter who does not feed her chickens soy. I like to cook them in ghee and add sea salt and herb seasoning. I learned a lot and now will have non-stick eggs after all these years!
How cool is that? I had not given this any thought, but this is egg-zactly how my Mom taught me to cook scrambled eggs, and also the care of the cast iron skillets all of which I inherited is the same. Reminded me of home Excellent work on this lens. You are the eggspert! Now let me scamper before you scramble! Cooking in cast iron is a bit different.
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I cook egg whites this way and they hardly stick at all. The trick is to actually allow the eggs to cook before moving them around. Excellent lens and tutorial on making the perfect scrambled eggs!! I used to turn scrambled eggs into a sticky, crusty mess until my um He also taught me how to fry a perfect egg. I will pass this lens on to a couple of Egg-Scrambling-Challenged friends of mine!!
Great work. I've been scrambling eggs in my cast iron pans like this for years, and it works exactly as you describe. I don't add butter at the end, for health reasons, but if I watch the eggs carefully, we still get a moist, tender scramble. Nicely done lens! You kept my attention throughout, which few can do! I love having eggs for breakfast. These tips will make breakfast-making less of a challenge.
Thank you! Thank you for sharing the secret, I look forward to trying out your recipe when I'm next delegated breakfast chef.
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They say the hardest food to prepare is making eggs to others. There are so many variatons Now i have one more.
Looking forward to try it:. Such great information about eggs. I just slap mine in the skillet and tough it out with the scrubbing. Not tomorrow morning, cause I am going to try your tip at breakfast. Thanks for the great tips, I make scrambled eggs everyday for my grandson and from now on I will be only using stainless steel!
Squid angel blessings on a eggs-emplary lens! We're featuring this on our collection of bless worthy lenses: Wing-ing It on Squidoo. I've needed this for ages. Now I know the secret. I didn't know that the nonstick pans were harmful. I'm glad I've been using a cast iron skillet.
What a great lens. Egg-actly what I needed for all those fresh eggs that our girls are now laying because winter is but a dream : May the luck of the Irish be with you today Great tips. It amazes me how many people add their eggs when the pan is WAY too cool Having worked for two years in a restaurant were we served plates of scrambled eggs per day I got LOTS of practice. Good information here. I learn all sorts of new thing by cruising around squidoo, this lens has lots of good information that is very well presented.
So happy to read all this I always rush in and stir my eggs right away, and it makes sense now that I shouldn't.
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We use our cast iron skillet almost daily, it never quite makes it to the kitechen cabinet, and the rest of my cookware is stainless steel. Loved the Coconut Oil tip, too, and it was nice to see the Frugal Gourmet's face again, it's been a long time since I've seen him on TV They definitely work, I have been fixing eggs like this for many years. I have never used nonstick cookware.
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