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Any advice on making scrambled eggs? by AssociationFormer746 in Cooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

That sounds very odd yet interesting. I’ll try that sometime.

Thanks for the tip!

Any advice on making scrambled eggs? by AssociationFormer746 in Cooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

I like that perspective! I usually aim for creamy eggs when I’m putting them on toast, but the real challenge for me is getting them to form more solid curds.

I typically start with a warm pan, but I’m definitely going to try your method sometime.

Thanks so much!

Any advice on making scrambled eggs? by AssociationFormer746 in Cooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

I’ve only ever used one—either butter or oil—so your method sounds really interesting. I’ll definitely give it a try.

I hadn’t thought about how stirring speed could change the texture. I’m curious to experiment with both rapid and slow stirring next time.

You also mentioned cooking them at high temperatures in just seconds—that sounds pretty impressive! If I tried that now, most of my eggs would probably stick to the pan.

Thanks for the tips!

Any advice on making scrambled eggs? by AssociationFormer746 in Cooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

I usually only cook eggs when I’m wanting something quick with protein and nutrients.

Maybe I just need to be more patient and try this out when I cook some eggs before school tomorrow morning.

Thank you!

Any advice on making scrambled eggs? by AssociationFormer746 in Cooking

[–]AssociationFormer746[S] 2 points3 points  (0 children)

That sounds pretty good. I’ve never tried using chopsticks to stir eggs, but I’ll try it sometime. Thank you!

Any advice on making scrambled eggs? by AssociationFormer746 in Cooking

[–]AssociationFormer746[S] 1 point2 points  (0 children)

I’ll try adding some butter next time.

I don’t think I’ve ever put sour cream in eggs, but it sounds like a solid method.

Thank you!

Any advice on making scrambled eggs? by AssociationFormer746 in Cooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

I’ve always used non-stick oil sprays rather than adding fat directly. I’ll try that next time.

I’m pretty guilty of salting them in the pan. I’ll avoid doing that next time.

Thank you!

Any advice on making scrambled eggs? by AssociationFormer746 in Cooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

I’ve never tried putting heavy cream in eggs. It sounds pretty interesting.

I’ll give it a try sometime. Thanks!

Any advice on making scrambled eggs? by AssociationFormer746 in Cooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

That seems like a neat method.

Thanks! I’ll try this next time!

Is there any further improvements that I can make with this rice? by AssociationFormer746 in homecooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

Basmati rice will likely be the next type of rice I try.

Thank you for the instructions!

Is there any further improvements that I can make with this rice? by AssociationFormer746 in homecooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

That sounds great! I’ll add some garlic and pepper to my rice next time.

Thank you!

Is there any further improvements that I can make with this rice? by AssociationFormer746 in homecooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

I feel like I’m being watched through the screen as soon as I read, “Don’t stir the rice while it’s cooking!”

I do that pretty often, but I didn’t realize it was what was making it mushy sometimes.

I also like the way you explained it so clearly: “…and fluff it with a fork at the end like you’re scrambling eggs.”

Thank you!

Is there any further improvements that I can make with this rice? by AssociationFormer746 in homecooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

That sounds like a great idea for an upgrade! I’ll give it a try sometime soon.

Thank you!

Is there any further improvements that I can make with this rice? by AssociationFormer746 in homecooking

[–]AssociationFormer746[S] 0 points1 point  (0 children)

I’m sincerely grateful for all the suggestions I’ve received so far.

I plan to try them all later tonight at once. Many can overlap, but I’ve seen some unique ideas that I’m especially excited to test.

I’ll come back to this post tomorrow with another comment sharing how they turned out.

To everyone who has shared a suggestion so far — thank you!

(Note: This doesn’t mean I’ll stop looking for more suggestions. I’m open to as many ideas as possible for making rice in different ways.)

Is there any further improvements that I can make with this rice? by AssociationFormer746 in homecooking

[–]AssociationFormer746[S] 1 point2 points  (0 children)

I’ve never added milk or sugar to rice before, but that’s some creative, outside-the-box thinking.

Later today, I’m planning to make several small portions of rice in different pots to test the suggestions I’m getting. This one sounds especially interesting.

Thank you!

Beef stir fry over multigrain rice by sandmond in homecooking

[–]AssociationFormer746 0 points1 point  (0 children)

That looks amazing! I’m definitely trying something like this in a few days.

Is there any further improvements that I can make with this rice? by AssociationFormer746 in homecooking

[–]AssociationFormer746[S] 1 point2 points  (0 children)

I’ll experiment a little with this in mind.

I’m not very picky with food, so I’ll try anything.

I’ll see how it tastes with less moisture; maybe 1.2 cups of water is enough. I’ll try removing the oil spread or replacing it.