Willow ,'Chosen'
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Anyone tried this? Make Scrambled Eggs and Bacon in the Oven
Scrambled eggs and bacon are a hearty, heart-warming way to start a day, but they require a bit too much stove-top work and dish dirtying for a typical morning. Not so if you follow this oven technique, which keeps your eggs fluffy.
Scramble all the way. If I'm at home, I dump in about a half cup of salsa just before I start breaking it up into curds. Om nom nom nom.
That seems like more hassle than doing on the stove.
Scrambled eggs for a crowd are better done in a small saucepan than a skillet - you have to stir them a bit more to make the curds cook evenly, but they'll stay warm for longer without drying out.
I often cook bacon in the oven. It comes out nice and chewy and it doesn't spatter all over the stovetop (and your arms). Plus, it frees up a burner. Plus, all the cleanup is taking out the aluminum foil from the pan and giving it a rinse.
Also, Buffistas who like Jones New York, they're having a $99 suit sale, but it ends at 12PM EST, so hurry to jny.com if you're interested.
dang it, no time to cook bacon & eggs. :: hrmph ::
Congrats to bt & wb for passing respective tests!
Must go to work now. Would rather sleep at the moment.
I love bacon in the oven on a rack so that all the extra grease falls away. I also like my bacon as cooked as possible. I always order it burnt at restaurants.
Vortex, that's a great sale and I need new professional clothes. Thanks!
I like eggs every old way: omelets, fried and runny, scrambled with fresh reggiano, eggs in a basket, hard boiled in salads, poached with hollandaise, soft boiled with salt and pepper.
Fortunately JZ is as one with me in egg-love, and the virtues of a golden runny yolk sopped up with toast.
::blechh::