Thread: scrambling egg whites..
01-10-2006, 01:54 AM #1
scrambling egg whites..
I am going back to college soon and I have a problem.. I've got a pan and my eggwhites that I scramble, but no dishwasher since I am in a dorm. Any ideas? Im not sure if spam will help out 100% of the problem. Hardbroiled eggs are also a pain to peel..am I going to have to resort to that?
01-10-2006, 03:25 AM #2Associate Member
- Join Date
- Jul 2004
it suck while u r outside living , but hey bro guess again its freedom!
get the packed tuna er .. for the eggs i didnt know what u mean just get something to clean the pan of cause HEY unless bro u wanna keep ur pan in the fridge so that u dont have to wash rite ?
01-10-2006, 07:53 AM #3
01-10-2006, 08:07 AM #4VET
- Join Date
- Sep 2001
i pam the pan with a decent amount, then take a napkin or paper towel and wipe the pan somewhat, then throw my eggs in there.
it'll wipe down nicely with a wet paper towel, so pee on if you can't get any water
01-10-2006, 11:18 AM #5
i hated living in a dorm. for eggs i would pam a bowl, pour in the whites, and zap in the microwave for a couple minutes. the big pain about eggs is that they are always pretty hard to clean up, especially when all you have is a bathroom sink.
01-10-2006, 11:40 AM #6Originally Posted by chest6
bro bro bro, trust me, if you have the resources to peal hardboiled eggs in college DO IT. I dont have the luxery of making hardoiled eggs in my dorm. i resort to scrambling the whites in the microwave. not only do they hella taste like shit, but they are the biggest pain in the ass.
if you think peeling eggs are a pain in the ass, you might be making mistakes i used to make. i can peel 24 eggs in like 5 minutes. and every one perfectly
1. I used to start to lower the heat (and to much) when they first start to boil. i have learned to abuse em a little. to the point that water is almost splashing out. this seems to do a number on that god damn membrane. Then after the 20 or so minutes is up of them simmerring, take them to the sink. keep filling your thing up with cold water, dumping the water out and refilling until the eggs seem colder and the water doesnt get warmer. keep it filled with water. Then take 2 gigantic cups of ice and dump them in there and let them chill for like 15 minutes. crack and peel under cold running water. YOu got to perfect the crack technique, what helps me is i try to make them "pop". the shells for me come off in one piece
sorry if you already knew this. but i would do hardboiled any day
01-10-2006, 01:18 PM #7
Didn't know that at all..Im horrible and sometimes when I peel off the shell the eggwhite will come off with it..it sucks. Thanks for all the advice guys
01-10-2006, 02:18 PM #8
what are your guys' techniques for doing scrambled whites as far as seperating it from the yelllow. Is their anything better then cracking it in half and tossing it back and forth?
01-10-2006, 02:35 PM #9
I wish i new the best ways
01-10-2006, 06:19 PM #10Originally Posted by IronReload04
Yes there is a simple product you can get at BB&B etc.... its a small plastic spoon with open slot on the sides. You crack the egg, pour it onto the spoon and let the whites drip down the slots. Easy.
01-10-2006, 08:22 PM #11
microwaves them, stir half way good to go a little pepper and ketchup and you got yourself a delacatsy
as for hard boilded eggs let em sit in cold water for a few mins then they're easy to peal after that.
booo-yah any more questions, muhahahahahaha
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