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"I have a weakness for a certain type of scrambled eggs, and that is the type I have most often had at cheap roadside diners on roadtrips and also on ferries at breakfast time," says montrealeater. "They are completely uniform in colour—a pale yellow, and there is no discernible whites vs yolks. Are these powdered eggs? If they're not powdered, what are they? I gotta have these at home!"
"Those are commercial pre-processed things and the last time I encountered those was at the 'free breakfast' at the Holiday Inn (Kelowna to be specific)," says wattacetti. "I'm not sure if you're going to get the same texture/taste from either powdered or liquid, but you can always try. Now you've got me wanting to make a square monochrome egg to serve with pork belly."
"I was making scrambled eggs a little while ago, and all of my whisks were missing (I have sons, they play with things they shouldn't ...) so I used my immersion blender to beat the eggs," says CanadaGirl. "The result was perfectly uniform eggs. They were also a bit different in texture somehow."
"Yes, you fluffed them up with air. So good with Canadian cheddar cheesy eggs!" says Veggo.
Discuss: What are these eggs?
I don't know about ferries at breakfast time -- to me the tip off would not be the color so much as the texture. Getting fresh eggs to be a uniform color is just a matter of using a whisk -- or rotary egg beater -- until the white is fully incorporated. I would think that an immersion blender would over do it real fast. When I am almost through whisking I add 1 tbsp cool water per egg (it gives a...+READ
I don't know about ferries at breakfast time -- to me the tip off would not be the color so much as the texture. Getting fresh eggs to be a uniform color is just a matter of using a whisk -- or rotary egg beater -- until the white is fully incorporated. I would think that an immersion blender would over do it real fast. When I am almost through whisking I add 1 tbsp cool water per egg (it gives a lighter and fluffier scrambled egg, whereas milk or cream make it denser)and a pinch of salt. Finish whisking until all is incorporated and then slowly pour it into a heated black cast iron pan in which a generous dollop of butter has been melted and the froth is beginning to subside. You want the pan moderately hot but not scorching. Eggs like gentle handling. The scrambling motion is two handed -- with one hand shake the pan and with the other use a wooden (please not a melting rubber) spatula to gently push the curds of eggs towards the center and allow the still liquid egg to flow outward. Turn off the heat when the eggs just begin to lose their wet look, but before they become crumbly and begin to ooze water -- a sign you cooked them at too high a temperature and for too long. This method gives you truly fabulous scrambled eggs. One other thing -- have you noticed that cooking eggs in a stainless steel pan never works? It seems that they always just stick whereas cast iron or aluminum seem to give eggs what they like and they perform well.-COLLAPSE