Comments on: A new way to scramble eggs

By: Michael R. Eades, MD

Michael R. Eades, MD — Wed, 18 Jan 2006 04:29:24 +0000

We finally tried the eggs made a la the New York Times and found them to be pretty much as you described. Md, who actually did the cooking, isn’t sure that the taste and texture are worth the extra time and clean up required. As for me, who just sat there and had the cooked eggs appear before me, I though they were great.

Thanks for the nice compliment on the blog and our PBS show.

By: Monty

Monty — Sun, 15 Jan 2006 15:56:41 +0000

I followed the recipe from the New York Times Magazine this morning using 5 eggs and reached perfection. They were very light and fluffy. I drained the DHA eggs before cooking as the author described. After they were cooked and in draining mode, I added a touch of butter and after placing them on individual plates, added salt and pepper.

Never have tasted such light and fluffy eggs as these were.

Love your cable show and enjoy your blog immensely.

By: Brigit-Carol

Brigit-Carol — Fri, 13 Jan 2006 11:47:22 +0000

I tried this method using duck eggs just hours old (I raise my own). I followed the instructions except for draining the eggs first since duck eggs whites are thicker than chicken. I was pleased with the result as the eggs came out very light and fluffy, whereas duck eggs tend to get rubbery when cooked the tradtional way. The taste was not as rich as with traditional scrambled eggs, but a bit of melted butter and seasoning helped. The second time, I used a round perforated skimmer to remove the eggs from the water and they seemed to drain better than pouring the water out as the instructions recommended. This also would allow one to make additional batches using the same water.

By: Michael R. Eades, MD

Michael R. Eades, MD — Tue, 10 Jan 2006 21:26:19 +0000

Thanks for the feedback. I imagine it will require a little trial and error before achieving perfection.

By: Janet

Janet — Tue, 10 Jan 2006 09:47:54 +0000

I’ve just tried this for lunch. I found it a bit overcooked for my taste, and absolutely uniform, more like a lump of omelette than normal scrambled eggs, but very quick and easy. I just did two eggs, so maybe I should have adjusted the cooking time. Next time I’ll beat the eggs less and give them less time in the hot water.