All good as always - just glad I didn’t go into our recipe for a jalapeño cheese bread and sausage egg casserole!
Any Tips for Jazzing up Scrambled Eggs Guys?
- Thread starter mawnansmiff
- Start date
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Hash originated in New England. I love it on occasion (crispy with lots of black pepper), but it is sadly no longer carried at Dollar Tree.
My mother used to make two-minute and three-minute eggs in the microwave (just cracked into a mug and season). Do not recommend.
If you fold and stuff it is omelette. If you prefer to rub it out then it is scrambled.
Quite right, in fact September 27th is National Corned Beef Hash Day!
It can be rather nice if done right.
Regards,
Jay.
A favorite here. I add scads if ketchup while cooking and get lots of crispness that way.
Still going to try to influence you towards a nice omelette! A medley of jalapeños, onion, cucumber, tomato from the garden with some feta - folded and topped with a little Persian lime infused olive oil. 
Oh I do love a good omelette, one of my favourites is 3 eggs + one extra yolk, pan fried in butter with salt & pepper sprinkled on top, then as soon as I turn it over I drop chopped sun dried tomatoes along with grated mature cheddar then immediately fold it in half and quickly serve on a warmed plate.
Ever so simple but ever so tasty.
Regards,
Jay.
The wife made me the fluffiest, moist plain old scrambled eggs this morning!
I just made a 3 fried egg sandwich for lunch with garlic powder, onion powder, garlic salt, pepper, mushrooms, a slice of smokehouse cheddar, and served on Kings Hawaiian Bread with mayo. Eating it with a fork. 
I tend to go in the opposite direction: start out trying to make an omelette, then I fuck up the folding and flipping so it turns into scrambled eggs right before my eyes.
A good fried egg sandwich is a beautiful thing. Nicely done.
In Spanglish, Adam Sandler plays a chef who is supposed to make the world's greatest sandwich. It's basically a BLT with fried egg, made at home as a tired chef after a long shift ("created" by Thomas Keller, who is probably my favorite chef).
Haven't watched that one yet. Will have to add it to the list.
If talking just eggs, I’ll usually add some milk and whisk them real well, salt and pepper, and then hot sauce.
Kinda boring, but our house hours through quite a bit of Frank’s. Nothing flashy but good stuff.
One of my camp favs that I’ll occasionally make at home too, is a sausage scramble.
Fry up some breakfast sausage with onions and cubed up potatoes. Some fresh garlic, diced but left kinda big, salt and pepper. Once all the stuffs almost done and taters crisped up crack a bunch of eggs in the pan and stir it all up.
Easy way to feed the masses at hold them over till lunch at least !
Kinda boring, but our house hours through quite a bit of Frank’s. Nothing flashy but good stuff.
One of my camp favs that I’ll occasionally make at home too, is a sausage scramble.
Fry up some breakfast sausage with onions and cubed up potatoes. Some fresh garlic, diced but left kinda big, salt and pepper. Once all the stuffs almost done and taters crisped up crack a bunch of eggs in the pan and stir it all up.
Easy way to feed the masses at hold them over till lunch at least !
Try a bluesy B Major on the clarinet while making your eggs. If that’s not jazzy enough take the bass line for walk.
I like to sprinkle alittle SPC Virginia Jazz on my scrambled eggs when making them (ymmv), while listening to the Charlie Brown Christmas soundtrack. Good vibes. 
Those of us from the Colorado/New Mexico region eat eggs-- and everything else-- smothered in Pork Green Chili. As a kid my mom just bought it in a can (Stokes), but when I moved away I found no one knew what the hell I was talking about, which was weird because we put it on literally everything, so I had to learn to make it. I'm still looking for the best recipe, but that's the work of a lifetime.
Well after a recommendation by Forum member Michael aka @cosmicfolklore I tried some El Yucateco green habanero sauce on scrambled eggs last night and they were delicious. I've yet to try the black sauce on food.
It'll take me a while to become fully accustomed to this sauce (plus others of the same brand) as I'm so used to Tabasco but I'm enjoying the ride.
Regards,
Jay.
It'll take me a while to become fully accustomed to this sauce (plus others of the same brand) as I'm so used to Tabasco but I'm enjoying the ride.
Regards,
Jay.
I find that a little Mixture 79 goes a long way towards spicing up scrambled eggs.