How to scramble eggs: the Rosemary dilema

4 Responses to How to scramble eggs: the Rosemary dilema

1. Christina Carabini says:

   July 29, 2011 at 3:30 pm

   The key is whisking the eggs thoroughly and vigorously before cooking them. And fluffier is better!..Overcooking is a common problem with scrambled eggs. For starters scrambled eggs should never be even the slightest bit brown — that means theyre burnt!

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2. Liz wicksteed says:

   July 29, 2011 at 3:31 pm

   Love making scrambled eggs with our ex-batts’ fabulous fresh eggs! They taste treally good on their own, but also with some chives chopped in. Must try the rosemary some time.

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3. ChickenFancier says:

   October 25, 2011 at 8:32 am

   I thought you meant you were a battery hen farmer, until i saw the re-homing battery hens sign! Also try adding some cream to the mixture as this makes the eggs light and fluffy.

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   • Liz says:

     October 25, 2011 at 11:25 am

     Hi Rosie, hmm that sounds nice. I’ll let the chef know!

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