Food Talk  Discussion Forum

can somebody pls give me the recipe for egg scramble, french toast and simple pancakes. kevin replied. ok, i will give a go at this.

1. Scrambled Eggs.
Crack 1 or 2 eggs into a bowl. Take one half of the egg shell and fill it with water or milk. Add one of these for each egg used. With a wire whisk or a fork, whip the eggs until blended. Melt a bit of butter into a medium hot frying pan to barely cover the surface. You can also use oil, ghee, etc. Pour the beaten eggs into the pan and move them around with a spatula or pancake lifter. The eggs in contact with the surface will harden, you want to keep stirring from bottom to top so that all portions of the egg mixture get to the same consistency. They are ready when they are at the point where you like to eat them...scrambled wet with a lot of moisture still in the eggs, scrambled medium with no outside moisture but moisture inside each 'curd' of egg, or scrambled dry where there is little to no moisture left. serve on a plate. season with salt & pepper or seasoned salt and seasoned pepper. eat with toasted bread or pancakes or waffles or french toast.

a variation... the above method was for french style scrambled eggs. in spain and most spanish speaking countries they break the eggs directly into the frying pan, let it set for a second or two, and then scramble the eggs in the pan with a fork. They are not as fluffy, as the french way whips air into the eggs and the water or milk also help for that. You can also see the different parts of the egg..white, yolk, where it has not mixed. besides looking different on the plate, there is a slight taste difference and quite a texture difference.

2. French Toast. in french this is called 'pain perdu', which means 'lost bread' (or bread lost for a literal translation) this is because it is best made with bread that is a little stale or older. it is not the greatest with fresh bread, as that tends to fall apart easier.

beat 4 eggs with at wire whisk, not too much, but enough to blend. add in 1/2 teaspoon of salt and a cup of milk. you can also put in a touch of vanilla if you want. pour this mixture into a pie pan or other flat bottomed dish with high sides. take 8 pieces of day old bread dip them one at a time into the egg mixture on both sides to thoroughly cover and penetrate the bread. as soon as a piece is covered and coated, place it in a well buttered hot griddle or frying pan. brown on both sides. take care not to burn the bread, as that is not a pleasant taste. as soon as it is brown on both sides, remove it to a plate and finish the rest. you can sprinkle powdered sugar on top if you want. cinnamon, too. serve with butter and maple syrup or jam or jelly or something sweet. you can also serve with scrambled eggs and/or other savory items instead of going the sweet route.

3. Pancakes
there are many variations on this. the names can be different, too..hot cakes, griddle cakes, flapjacks, crepes, blini or blintz, pfannkuchen, etc. here is a starter...

take 1 1/2 cups of all purpose flour and mix in 1 tsp of salt, 3 tablespoons sugar, 1 3/4 tsp of baking powder (not baking soda). mix them all together. separate 2 eggs. add the yolks to the flour mixture. beat the whites until stiff in a bowl. (this will add extra lightness to the pancakes) set aside. mix egg yolks into the flour mix. add 3 tablespoons melted butter and a cup to a bit more of milk. mix together until blended. fold the egg whites into this mixture. (for speed, you can just add the whole egg to the batter instead of separating, but the texture will be different). heat a griddle or frying pan until a drop of cold water bounces and sputters on it. lightly grease the pan surface and ladle some batter into the pan. when bubbles arise on the top side and break, the pancake should be ready to flip. it will be golden brown. this may take 2 or 3 minutes. the second side does not need to cook as long as the first. just cook until a golden brown. remove to a plate and continue cooking the rest. they are often served 2 or 3 stacked on top of each other with whipped butter and maple syrup. this is like the national breakfast of canada, and harkens back to the lumberjack days there. you can use other syrups instead...fruit syrups, etc, or serve with scrambled eggs. in ireland they make pancakes, fill them with vegetables or fish, fold them over and pour a cream-herb sauce over them. in the usa they put breakfast items on one side and fold the other side over it. in brazil they make a lot of them and use them to make a dish that is like a cross between lasagna and enchiladas. smells like lasagna as it is cooking, looks like enchiladas in the pan because the pancakes are stuffed then rolled then added to a pan and covered with a tomato sauce and cheese. (called paoqueques. pao is pronounced POWn the n is not completed and pronounced in the throat) they are really good.

i hope these help you. unfortunately, none are vegetarian, as all have eggs.
:-)
kevin