The problem with eggs for me is that they are so darn hard to get right that you can’t just throw them into a pot and leave them to defrost. Once they are hard, they are just a little too tough to eat. I’ve had to resort to making a few things at home to solve this problem. First, they all go into a big bowl, the eggs are sprinkled with a seasoning mixture, and then covered with some oil.
I like to use frozen eggs when I have a freezer. I use them in soups, in baking, and just plain and simple in omelettes. The best thing about them is that they stay hard and delicious. The problem is that the eggs are so hard to get right, that I am often left with what Ive left over. I often throw them into a pie or make a big pot of scrambled eggs, add some cheese, some tomatoes, and a bit of sugar.
The trick is to do it right. I have had my eggs in the freezer for months, and I have never used the right amount of seasoning mixture, and I had a very hard time getting the eggs to cook evenly. I think this is because the amount of oil you use in the pan is the main factor. You also need to use enough seasoning mixture so that the eggs are not overly browned.
This is one of those things that you just have no idea how to do. I mean, you can make a pot of scrambled eggs perfectly smooth by using too much oil, and that’s what I tried to do here. But I’ve never made scrambled eggs like I’ve made them in the video. I’ve never made scrambled eggs that were just barely browned. I’ve never made scrambled eggs that were cooked perfectly all the way through.
I know, I know, I’ve made a ton of scrambled eggs. You can also make scrambled eggs that have a hint of crunch, and then you’re left wondering what happened and why you didn’t make scrambled eggs like I did.
It was fun watching your first time make scrambled eggs, but also a little painful. Like its totally easy and theres no real need to make sure its cooked perfectly and has no hint of crunch. I dont think I’ve ever made scrambled eggs that didnt taste like a scrambled egg was cooked. And what really bothered me was the fact that when I finished making my first batch that I had no idea where the eggs were, I had to buy them at my local grocery store.
I think the most important thing to remember about making scrambled eggs is that the main ingredient is scrambled eggs. And you can’t just throw those eggs in your microwave without being careful with the ingredients. The eggs have to be cooked first, so you have to get ahead of the heat. You also have to remember that you have to go through a whole series of steps to make scrambled eggs.
That’s just a little more on the “how to” side of it. You cook the eggs, then in a little bowl, you mix in the beaten egg whites, then throw in the water and mix it in, then you add the salt, and you cook it until it’s done. It sounds complicated, and it is, but that’s because it is. It can be overwhelming.
I feel like I shouldn’t put this out there, but I have to say, I don’t think I could do anything like that with eggs. I feel like I have the patience of a saint, but I could definitely get the hang of it if I tried.
After reading the article, I think that the hardest part about freezing scrambled eggs is actually the amount of water that you have to use. I was going to say that it would be better if you just froze them in a zip lock bag, but after doing some research on that topic, it seems that if you do that, then you need to use a lot more water than you would normally.
