08 March 2018

Perfect Scrambled Eggs - Review and Giveaway Le Creuset Nonstick Fry Pan

Perfect Scrambled Eggs - Giveaway Le Creuset Nonstick Fry Pan / www.delightfulrepast.com

Perfect Scrambled Eggs—Now there’s a claim! This is one of those dishes that even experts can’t agree on. It all comes down to what you like. If you are perfectly happy with your scrambled eggs, skip right on down to the Le Creuset pan. I won’t be offended.

But if you’re not quite sure your scrambled eggs really are the be-all and end-all, stay with me here. Of course, all you’ll get is my opinion. For every so-called expert who insists you must do or add something, there is another of equal stature who insists on just the opposite.

I like scrambled eggs that finish in soft, fluffy folds rather than tiny pieces of egg that look like a pile of gravel on the plate. They should look slightly moist, but not wet or gooey. If they look matte/dry or, heaven forbid, browned, they are overcooked and rubbery.

How is this "perfection" accomplished? I’ll tell you in the recipe, but let’s start with the pan. A slope-sided (rather than straight-sided) pan of the proper size for the number of eggs is key. I’m usually scrambling 4 to 6 large eggs, so a 10-inch pan is perfect.

Should you beat the eggs in a bowl or right in the pan? Beat them in a bowl, vigorously, with a whisk, for 30 seconds or so, right before you pour them into the heated pan. Add milk, cream or water? None of the above! Just eggs. Salt or other seasonings? No. Just eggs.


The Pan


As I’ve said before, such as in my How to Make Crepes post, maybe it's one of those anti-everything all-natural organic old hippie chick things, but I'm not crazy about (translation: I hate) nonstick pans. But ... I do use a well cared for, high-quality nonstick pan for a few things—omelettes, scrambled eggs, crepes and pancakes (or gluten-free pancakes).

My everyday skillet is uncoated tri-ply stainless steel, my preferred pan for cooking steaks, chops, anything I want to brown. And I’ve actually perfected the art of cooking eggs in it with almost no sticking, but it takes a lot of concentration! The nonstick version doesn’t give me a problem even if I’m distracted or half asleep!

And, squeamish as I am about ingesting chemicals or fumes, I’m quite confident that a properly used and cared for, high-quality nonstick pan used occasionally is not going to hurt me. Of course, I treat my nonstick pans properly because I also don’t like having to throw things away because, as you know, there is no "away."

A few general tips for using a nonstick pan:


Unlike with other pans, never preheat empty or over high heat. Rub a little oil or butter (I use about 1/2 teaspoon) onto the cold pan—don’t use cooking spray—and heat over low to moderate heat.

Use non-metal utensils that are not sharp or rough so as to not scratch or nick the nonstick surface. Once you’ve damaged the nonstick coating, it’s all over for that pan.

Allow to cool completely before immersing in water or filling with water. Hand-wash with a sponge or cloth. And never stack another pan inside a nonstick pan. If you must stack, put a dishcloth between the pans.

Now for the recipe. Oh, and do tell me how you like your scrambled eggs. And be sure to enter my giveaway of a Le Creuset Stainless Steel 10-Inch (26 cm) Nonstick Fry Pan, a heavy tri-ply pan that retains and distributes heat evenly so there are no hot and cold spots!


Perfect Scrambled Eggs - Giveaway Le Creuset Nonstick Fry Pan / www.delightfulrepast.com


Perfect Scrambled Eggs


(Makes 2 servings)

4 or 5 large eggs
1 tablespoon unsalted butter

1 In 10-inch nonstick skillet over medium-low heat, melt the butter.

Note: Actually, Number One is make sure everything else is ready and the diners are at the table before you even start. If you're having toast or whatever, it needs to be done before the eggs go into the pan. There's nothing worse than scrambled eggs that have been waiting around!

2 In a 1-quart bowl (I use a 4-cup glass measure), whisk the eggs vigorously for 30 seconds or so.

Note: I had a friend who insisted that whisking the eggs right in the pan with a fork was the way to go, but her scrambled eggs always had white streaks - a big major unappetizing no-no for me. 

3 When the butter is bubbling (but not browned), pour the eggs into the center of the pan. Do not stir.

4 Cook over medium-low heat, without stirring, until eggs begin to set at the edges.


Perfect Scrambled Eggs - Giveaway Le Creuset Nonstick Fry Pan / www.delightfulrepast.com
The eggs pictured in this post are actually not as "Perfect" as usual because I cooked them a little too long before starting to push them around with the silicone spatula. But that's how it goes when you're trying to cook and photograph at the same time!


5 When the edges are starting to set, draw a heat-resistant silicone spatula across the bottom of the pan. Uncooked egg will flow into that area. Wait several seconds. Repeat a few times, forming large curds.

6 When the eggs look about one minute away from done, take the pan off the heat; the eggs will continue to cook. Plate; sprinkle with salt and pepper; garnish with chives, cilantro, flat-leaf parsley or tarragon, if you're being fancy; and serve right away.


Giveaway Le Creuset Tri-Ply Stainless Steel Nonstick Fry Pan / www.delightfulrepast.com
Don't forget to Pin it!


Le Creuset® Nonstick Fry Pan Giveaway


This giveaway is open to US residents* 18 years of age or older. Leave a comment below (one entry per person, plus see below for ways to get up to two bonus entries). First comment should be about the first thing you'll make in your 10-inch nonstick fry pan. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday March 14.

* If you are outside the US but would like to have this sent to someone you know in the US (you would have to send them a gift card separately on your own), go ahead and enter!

Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday March 15. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday March 18, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

For up to two bonus entries (each in a separate comment):

  • follow Le Creuset on Twitter and leave a separate comment below with your Twitter name. (Must include Twitter name!)


Disclosure: Le Creuset provided a pan for review purposes and one for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!



134 comments:

Angie Schneider said...

That's a perfect breakfast! Thanks for the tips of using a nonstick pan, Jean.

Cranberry Morning said...

The way you make scrambled eggs is exactly the way both Mr. C and I make scrambled eggs and they're perfect every time. Fluffy, moist but no running, and No Brown. I won't even eat scrambled eggs that have a speck of brown. The first thing I would make if I won the giveaway would be a Sunday Fry, which includes your perfect scrambled eggs, uncured (no nitrites, msg, etc) bacon, and fried potatoes with lots of onions and red sweet peppers. Thanks Jean, for the opportunity. And sorry, I don't tweet. ��

Thomas "Sully" Sullivan said...

Well, they do call them “scrambled.” Pile of gravel guy here. Like you, I bow to no authority – but then, that’s pretty much everything in the kitchen for me. Recipes aren’t delivered from a mountaintop on tablets of stone, nor do they carry moral imperative. I scramble eggs in/on almost anything, including a griddle. If “greasy spoons” can do it on a flat stove, so can I. Really do not like scrambled eggs all by their lonesome, however. I do not add anything to them (except the occasional omelette), but they must accompany something. Have pretty much eschewed all pans except an iron skillet (ugh…hard to clean), but a nonstick skillet is handy for some things, so please throw my name in the hopper. Nonstick hopper. I’ll skip the bonus entries. Only takes one to win. He said.

Jean | DelightfulRepast.com said...

Thanks, Angie. I hope the tips will be helpful for lots of people.

Jean | DelightfulRepast.com said...

Judy, that breakfast sounds perfect for a weekend! And I always buy organic uncured bacon - those processed meat additives are not good!

Jean | DelightfulRepast.com said...

Yes, Sully, I agree, a nonstick is handy for some things. My dad was master of the cast iron skillet. His was so well-maintained, it was slick as glass and pristine. But I would have wrecked it in no time! (PS You may consider all that I write about tea to be "on tablets of stone" and "carry[ing] a moral imperative!") :D

Marilyn Miller said...

The first thing I would make in this special pan are crepes. My crepe pan in ready to move on and have already been thinking of a replacement, this would be perfect. Thanks for including me. You can find me at marilyn tea at gmail dot com. Thanks also for the great tips on scrambled eggs, I would love yours. And thanks for visiting me, space in the cupboard is indeed wonderful. I smile every time I now see that space.

Zaa said...

Hey Jean ...

Thanks for the tips .... I’m so fussy about my eggs in the morning .. so a good pan is always a delight ... What is the brand name? Fabulous read and I always try your recipes....YUMMY

Louca por porcelana said...

Hi Jean!What a mouthwatering post!!!I am hungry now!Thank for the tips.Great giveaway!Hugs!

Jean | DelightfulRepast.com said...

Marilyn, it would be perfect for crepes as the bottom diameter is about 7 1/2, 7 3/4, something like that. Keep enjoying your extra space!

Jean | DelightfulRepast.com said...

Thank you, Zaa. You will love this pan. Le Creuset's stainless steel line is all tri-ply so very even heating and great heat retention.

Jean | DelightfulRepast.com said...

Thanks, Maristella. It's what I'd like to be having today, but I'm out of eggs!

Billie Jo said...

Thank you for the tips on scrambled eggs!!!
It is always a topic of conversation in this house!
I have been eating a lot of scrambled eggs lately...
But mine don't look like those!!
Lovely pan, too. : )

Lana said...

Awesome giveaway! I love my eggs with streaky whites and try to always leave some but they have to be completely cooked. Gordon Ramsey's runny eggs are just a no!

April J Harris said...

Your scrambled eggs do indeed look perfect, Jean! I'm such a fan of Le Creuset and I'm so glad you have shared this giveaway with the Hearth and Soul Link Party! I'm sharing it around. Hope you are having a lovely week.

Butterfly 8)(8 Bungalow said...

I don't know what I would cook!? A grilled cheese? I make them maybe the same way from your description by slowly pushing them. I learned it from watching Jacque Pepin, but I can't cook like him! I like to make omelettes, but I use a copper pan, however that needs to be re tinned, because someone by accident used metal in it. Wood is always better when cooking. xoxo Su

Jeanie said...

OK, get ready for three comments because I'm doing everything because I want all the chances I can get! First off, I would make scrambled eggs first because I make scrambled eggs a lot and love them but have mixed results. (I will also be following your excellent instructions which are somewhat like I do. Maybe it's a heat thing!) And email -- jeanie@wkar.org!

Jeanie said...

Second, consider Delightful Repast followed by @MarmeladeGypsy. (Big surprise there!)

Jeanie said...

Third, Le Creuset has just been followed, too! @MarmeladeGypsy

And thanks for offering this!

Jean | DelightfulRepast.com said...

Thanks, Billie Jo. I've been eating a lot of scrambled eggs lately, too!

Jean | DelightfulRepast.com said...

Lana, you are right about that - I'd definitely rather have some white streaks than those runny GR eggs!

Jean | DelightfulRepast.com said...

April, thank you soooo much! Love the Hearth and Soul Link Party!

Jean | DelightfulRepast.com said...

Su, sounds like you need to adopt my policy of keeping back certain kitchen items (like your copper pan) from general use! :D I keep my "Jean Only" knives and pans hidden away!

Jean | DelightfulRepast.com said...

Jeanie, thanks for participating! And let me know if my instructions help you get consistent results!

LauraJJ said...

Oh those look so good! I have to admit...I am not too great at making scrambled eggs, but we love them. I am going to try your way! Thank you!!!
The first thing I would make would be grilled cheese to go with some homemade tomato soup!

Jean | DelightfulRepast.com said...

Laura, thank you. And that soup and sandwich combo is a classic for a reason - sooo good!

kitty@ Kitty's Kozy Kitchen said...

That's how I make scrambled eggs, too, Jean...yummy, fluffy and perfectly done.
The first thing that I'd make would be eggs, as I have one every, single day of my life. I do have some other Le Crueset pots, but would be so happy with a nonstick skillet. I'm sure it's wonderful. Thanks for the opportunity to win!

The Joy of Home with Martha Ellen said...

Jean, I am extremely picky about my scrambled eggs. So picky that I don't order them when we have breakfast in a restaurant. My husband loves eggs, so we eat them a lot. I especially love tomatoes with them just like you featured. I would make breakfast using this lovely pan. Maybe french toast or scrambled eggs. ♥

Jean | DelightfulRepast.com said...

Kitty, glad to hear it! I think eggs are a really healthful food, and I didn't let the anti-egg (cholesterol) people scare me off them! :-)

Jean | DelightfulRepast.com said...

Martha, that's smart. I've had too many bad scrambled eggs in restaurants. Thanks for reminding me about French toast - I probably haven't made any in close to a year!

Margie said...

I don't usually eat my eggs scrambled, but I wished that I can sample yours.

If you're looking for some tea-infused ice cream flavours to make, I've always been partial to Earl Grey (I think you featured this already) and matcha. I saw on social media a "Hong Kong Milk Tea" (I think that's regular black tea with condensed milk?) ice cream which I'd love to try!

Jean | DelightfulRepast.com said...

Yes, Margie, I'd like to make some for you AND some tea, of course! And it will be ice cream weather before we know it.

Diva Kreszl said...

I absolutely agree with your description of the perfect scrambled eggs, that’s exactly how I like them! I think the first thing I would try to make is an omelet, they too require just the right pan. I have a enamel cast iron Dutch oven from Creuset that is my all time favorite and I also have some of their ovenware but I’d didn’t know they made non stick! I would love an opportunity to win, thanks for hosting such a generous giveaway.

Rusthawk said...

I would first make scrambled eggs or an omelette. After many years I've reached near-total satisfaction with the end result!
(rusthawk at gmail.com)

Rusthawk said...

I follow you on twitter @rusthawk

Rusthawk said...

I follow LeCreuset on twitter @rusthawk.

Susan Broughton said...

Scrambled Eggs for me!!

Susan Broughton said...

I followed Le Creuset on Twitter susanelaineb1

Susan Broughton said...

I followed Delightful Repast on Twitter susanelaineb1

Jean | DelightfulRepast.com said...

Diva, I'm so happy to be able to offer it because it's such a perfect pan! Just right for your omelette!

Jean | DelightfulRepast.com said...

Rusthawk, yes, after many years of making something, it should be just about exactly like we like it!

Jean | DelightfulRepast.com said...

Susan, thanks for your entries. I always get excited, wondering who is going to win my giveaway!

Susan Jackson said...

I was shocked to hear not to put anything in the eggs I thought for sure there was some trick to it! lOl So glad to visit your lovely post today from the Bloggers Pit Stop!

Nancy said...

I would try your way of making scrambled eggs if I won the pan. Had the opportunity to watch a master chef make omelets last summer and they were so delicious. But still prefer a perfect scrambled egg.

Anonymous said...

Leslie:
I have a chicken with mushroom sauce this would be perfect for.
leslieannstevenson@yahoo.com

Jean | DelightfulRepast.com said...

Thanks, Susan. I knoooooow! You'd think that, but I've tried them all, and all you need is the eggs and butter!

Jean | DelightfulRepast.com said...

Nancy, I agree. I like an omelette - when I have some stuff (mushrooms, avocado, etc) I want to put in it; but otherwise, I prefer scrambled eggs.

Jean | DelightfulRepast.com said...

Leslie, I like the sound of that - two of my favorite ingredients!

Cheryl said...

Interesting! I was taught to make scrambled eggs with a few splashes of milk thrown in, had no idea there was any other way to do it.

Once I had gastric bypass surgery, I had problems swallowing eggs. So now they have to be a soft scramble as the idea of I'll just wash it down with a liquid went out the window when the size of the stomach got smaller.

If I had this pan, I'd probably be making exactly that...scrambled eggs!

drags59 at yahoo dot com

Tony Grant said...

Ha! Ha! I have a new name for what you have invented, Jean. How does an "omscram," sound?? The difference to me between scrambled eggs and an omelette, apart from the fact that I might mix in pieces of ham, mushrooms and sliced tomatoes into my omelette, is that an omelette is made in a frying pan, which you use here, and scrambled eggs made in a pan and whisked up to fluffy bits.But, as the saying goes, "eggs is eggs."I am sure your egg creation tastes ,"lovely jubbly." A phrase used in an iconic British comedy called, "Fools and Horses."

Ariana said...

I think I’d try out your scrambled eggs. I’ve actually always preferred hard scrambled, with lacy brown bits, but as I get older, I find that I like things I previously rejected. Gee, maybe older does equal wiser.

Regine Karpel said...

A frittata. Eggs and spinach.

Marisa Franca @ Allourway said...

Your eggs look perfect. I was already following you on Twitter -- my name is @Allourway

Marisa Franca @ Allourway said...

I'm following Le Creuset and I love their products. I retweeted the giveaway. In fact, my son gives me something Le Creuset at Christmas time :-) I don't have this pan, though. My name is @Allourway.

Jean | DelightfulRepast.com said...

Cheryl, if you've been perfectly happy with a little milk in your scrambled eggs, then keep on with it - I don't like to be dogmatic! :D I always say, I have an opinion about everything and am always happy to share it!

Jean | DelightfulRepast.com said...

Or there's always scramlette, Tony! Anything but "whisked up to fluffy bits." "Fools and Horses" I've heard of and always meant to check out, but I've never seen an episode. I'll look for one on YouTube and listen for "lovely jubbly."

Jean | DelightfulRepast.com said...

Ariana, that is an interesting thought. I *hope* older does equal wiser - there have to *some* perks to it! :D But, yes, a few of my food tastes have definitely changed over the years.

Jean | DelightfulRepast.com said...

Regine, ooh, that sounds good! It's been far too long since I've made a frittata - thanks for the reminder. This is the perfect pan for it.

Jean | DelightfulRepast.com said...

Marisa, thank you so much. Retweets are much appreciated. What a good son you have - giving you Le Creuset!

Cocoa and Lavender said...

We make our eggs in a rather similar fashion. Nothing added to the eggs, except salt and pepper, and some butter in the skillet. Also, we like our eggs in layers as well, rather than lumps. Somehow, I think they are creamier that way. Since I have been craving crêpes, I think they would be the first thing I would make in the skillet! Although eggs might happen, as well. Not that I ever win anything, but my email address is cocoaandlavender@gmail.com

Jean | DelightfulRepast.com said...

David, yes, hate those lumpy scrambled eggs! I love crepes, too, and this pan is perfect for them, being about 7 1/2 inches or so at the bottom.

Gerlinde de Broekert said...

Thanks for all the good tips on making perfect scrambled eggs and how to take care of your nonstick pans. Some of my Le Creuset pots are 30 years old. I have followed you on twitter for a long time.



Jean | DelightfulRepast.com said...

Thank you, Gerlinde! My Le Creuset enameled cast iron is getting pretty old, too. Their stainless steel line should hold up just as well. Happy cooking!

Swathi Iyer/ Zesty South Indian Kitchen said...

That Non-stick pan looks so nice. Yes scrambled eggs are best in the non-stick pan.I like Le Creuset pot and pans .

Jean | DelightfulRepast.com said...

Swathi, with all your wonderful cooking, you must need a lot of pans!

Rue said...

I've always put cream or milk in mine, but I'll have to try it without. It might just be the way my grandmother used to make them, which I've been trying to figure out for years lol

xo,
rue

Brenda Haines said...

I still can't believe that I have never made a crepe. Not one! And I love to cook. I will have to make some soon. Thanks for the chance!

Brenda Haines said...

I follow Le Creuset on twitter @TheHippieHut

Brenda Haines said...

I also follow Delightful Repast on twitter @TheHippieHut

GrammaGrits said...

Your eggs sound amazing - will be trying some of your tips. The new pan would be wonderful to try them in, too! Thanks!

Alana said...

First thing I'd make is french toast or pancakes!

alanajade34 (gmail)

Alana said...

followed Le Creuset
@leahjade_r

Alana said...

followed Delightful Repast
@leahjade_r

Jean | DelightfulRepast.com said...

Rue, it's all good - but I figure, why add anything when they're so good without!

Jean | DelightfulRepast.com said...

Brenda, making crepes is rather fun! You make them one at a time, but they cook so quickly that in no time at all you have a big stack.

Jean | DelightfulRepast.com said...

Thanks, GrammaGrits. You would definitely love this pan!

Jean | DelightfulRepast.com said...

Alana, now you have me craving French toast!

Sandi@ Rose Chintz Cottage said...

Jean, for years I added milk to the beaten eggs just like my mother did. Then a little while ago, I read that eggs don't need milk, just a dollop of sour cream. So I tried that but I wasn't happy with them. So I have been making them with beaten eggs only and that's best, in my opinion. You all have me craving French toast now too! I love eggs and I eat a boiled egg pretty much every morning if I don't scramble them. Have a nice weekend.

Jean | DelightfulRepast.com said...

Thanks, Sandi. I've always wished I liked soft-boiled eggs so I would have an excuse to collect those cute little egg cups! Growing up, my favorite eggs were my mother's way, poached in little cups with butter, and my grandma's way, fried egg sandwiches. Then came my husband who only likes scrambled or hard-boiled.

eileeninmd said...

Hello, I like the scrambled eggs cooked both ways. I have made them plain and with milk.
Great post, thanks for sharing. Enjoy your day and weekend. PS, I appreciate your visit and comment.

Jean | DelightfulRepast.com said...

Thanks, Eileen. I always enjoy your beautiful photography; makes me feel as if I've had a mini-vacay!

Sue Loncaric said...

I couldn't live without my non stick pan Jean. The omelette looks delicious and perfect because it didn't stick - very professional. Thanks for sharing with us at #BloggersPitStop.

Jean | DelightfulRepast.com said...

Thanks, Sue! Maybe one of the Pit Stop readers will win the pan!

Mildred said...

Hi Jean. Thanks for the info about eggs. I've never been happy with any that I've made, so I appreciate your tips! Would love to try this pan for eggs and/or stir fry.

Jean | DelightfulRepast.com said...

Mildred, I'm so glad! I hope they turn out to your liking now.

Serenely Sam said...

This pan looks great. As do the eggs! #TriumphantTales

Jean | DelightfulRepast.com said...

Thank you, Sam! ("Serenely" is one of my favorite words!)

Dr. Elise Ho said...

I have this frying pan and I love it. It is my new favorite.

Jean | DelightfulRepast.com said...

Cool, Elise! I love that it's so heavy, not flimsy like so many nonstick pans.

Phil in the Kitchen said...

Yours are very fine scrambled eggs but I think there are big national differences in scrambled eggs. Most of my American and Australian acquaintances would love them exactly as you made them. The British way is closer to gravel and the French way is very soft and gently cooked. I'm closer to the French school of egg scrambling myself. But for me the big secret to the best scrambled eggs is the type of egg. We're at the start of goose egg season here and there are not many things guaranteed to make me happier than softly scrambled goose egg.

Jean | DelightfulRepast.com said...

Phil, thank you. That is so interesting. I had no idea about the Australian and British ways. I've seen the French way demonstrated by Jacques Pepin, and ohmygoodness, not my thing at all! I've never tried a goose egg, but I had the opportunity to try duck eggs when I was a little girl. My mother had a couple of ducks and she was using one large duck egg in place of 3 "regular" eggs in my favorite cake, and I wouldn't take even a bite of that cake! Little Me wanted "real" eggs out of a paper carton from the grocery store!

Anonymous said...

I would make eggs bennie the first time and the second time I would make crepes..Yummy for the tummies..oh, my I could use this pan, from mjs at mrs.sampson!@outlook.com!!!!!!! I love your blog and the recipes they are easy to follow and make the most yummy of foods..happy st. patricks day and happy easter tooooo!

keshakeke said...

I would make a sausage and egg scramble for my first dish in this Le Creuset Fry Pan. I would use your recipe. My eggs always turn out rubbery. I can't wait to try your method!
keshakeke(at)gmail(dot)com

Jean | DelightfulRepast.com said...

Thanks, MJS. Happy Spring!

Jean | DelightfulRepast.com said...

Keshakeke, thanks. I hope it works well for you!

1porkchop said...

The first thing I would make is a grilled cheese sandwich, then I would really put the non-stick surface to the test by making an omelet, without any grease or butter.

1porkchop said...

I follow Le Creuset on Twitter as @1froglegs

1porkchop said...

I follow you on Twitter as @1froglegs

JakiJellz said...

I LOVE scrambled eggs and now it's all I want to eat! Thanks for sharing at #TriumphantTales.

Jean | DelightfulRepast.com said...

Thanks, 1porkchop. I love grilled cheese sandwiches!

Jean | DelightfulRepast.com said...

Thanks, Jaki! And do you know someone in the US you'd like to win a pan for?

Decor To Adore said...

Oh Jean those eggs looks SO good. My fingers are crossed for the pan as the one I use is completely worn out. Thank you for the opportunity.

Jean | DelightfulRepast.com said...

Laura, thank you! And, please, even if you don't win the pan, throw that worn-out pan out!

Tina Woo said...

I think I would try making crepes.

Tina Woo said...

I follow Le Creuset on twitter (@tinawoo21)

Tina Woo said...

I follow you on twitter (@tinawoo21)

Miz Helen said...

Great looking Scrambled Eggs, and I love my Le Creuset! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you have a great St. Patrick’s Day and come back to see us real soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thanks, Miz Helen. I'm having scrambled eggs again this morning!

Karen (Back Road Journal) said...

If I won your pan, I would make your crepe recipe...knowing that they would then turn out perfectly. backroad-journal@comcast.net

Jean | DelightfulRepast.com said...

Aaw, thank you, Karen!

Lowcarb team member said...

Hi there, I do not want to be included in the draw, thanks.
Just stopping by to say you can't beat scrambled eggs, and these look great.

All the best Jan

Ali news said...

I would make a delicious egg frittata for dinner, making in this pan would be wonderful!

Jean | DelightfulRepast.com said...

Thanks so much, Jan. I appreciate it.

Jean | DelightfulRepast.com said...

Ali, that sounds good! It's been too long since I've made a frittata.

ellen b said...

Your eggs look very good. I have to use the nonstick variety for my blintzes and Dear uses them for his Swedish pancakes. I like the good old stainless high heat variety for searing meat. Don't add me to the drawing...I already have too much stuff to pack for our move. :)

Jillian Too said...

I'd love to use it for an avocado omelet. What a gorgeous pan!

Tina said...

I think the perfect first thing would be a goat cheese, asparagus and shallot frittata.

Jean | DelightfulRepast.com said...

Ellen, thanks for commenting. Are you going to get rid of some stuff before the move, or take it all with you? Hope the move goes smoothly!

Jean | DelightfulRepast.com said...

Jillian, that sounds like a good combination.

Jean | DelightfulRepast.com said...

Tina, that sounds like something I might make today.

Kitchen Riffs said...

Who doesn't like scrambled eggs? One of my favorite ways to cook them. Absolutely mix them in a bowl first -- otherwise you're basically making a scrambled omelet. Good stuff -- thanks.

Jean | DelightfulRepast.com said...

Thank you, John. It's not like most of us don't have a dishwasher and need to avoid dirtying a bowl!

Four Paw Savings said...

I would make pancakes!

Four Paw Savings said...

I follow Le Creuset on twitter

@cloudlessme

Four Paw Savings said...

I follow you on twitter

@cloudlessme

Jean | DelightfulRepast.com said...

Thanks, Nicki. And pancakes sound good to me right now, with some very low sugar homemade blueberry syrup/sauce!

Jean | DelightfulRepast.com said...

*Giveaway Winner Announced* - The winner of the Le Creuset giveaway, by random drawing, is Marilyn Miller. Marilyn, as soon as you send me, delightfulrepast at aol dot com, your shipping information, Le Creuset will ship the package. Congratulations!

If I don't hear from the winner of the random drawing by 11:59 am Eastern time Sunday, March 18, another drawing will be held and new winner selected from among the original entrants (those who commented before the giveaway deadline).

This was fun! Watch for more giveaways here at Delightful Repast! In the meantime, follow me on Google, Pinterest (@delightfulrepas) and Twitter (@delightfulrepas). You can even use the Follow Me By Email button in the right column.

♡♥♬ Carolsue ♡♥♬ said...

The first thing I would make in this pan would be to try your recipe for scrambled eggs! They look much more appetizing than the way I make them!
digicats {at} sbcglobal {dot} net

♡♥♬ Carolsue ♡♥♬ said...

I follow you on Twitter as @SusieQKat
digicats {at} sbcglobal {dot} net

Lucy At Home Blog said...

Can you believe I never had scrambled egg until I was in my twenties! It's just not something we ever ate growing up. I love it now though. Mmmm! #blogcrush

Lucy At Home Blog said...

Also, just a friendly reminder to please add our linky badge or a text link back if you prefer. Thank you :) #blogcrush

Jean | DelightfulRepast.com said...

Thanks, Lucy. I've never actually eaten a soft-boiled egg, and I'm, shall we say, well past my twenties! :D Sorry about the linky badge/text link thing, but I'm very low-tech and I just don't do those things. But I'm a good participant and always visit and comment on others!

Susan J Meyerott, M.S. said...

I admit it, Jean--I'm a breakfast lover--and especially perfectly done scrambled eggs. Your description of how you like the scrambled eggs cooked fits mine to a T. I just got back from traveling and stayed in a hotel that included breakfast. The scrambled eggs were rubbery without flavor. My first thought was they added water...taking all flavor out. So disappointing to my tastebuds!

I'm with you--no need to add anything to scrambled eggs. Just seasoned eggs cooked in butter. Nothing better!

Jean | DelightfulRepast.com said...

Thanks, Sue. I like scrambled eggs for lunch or dinner, too. There's really no excuse for a hotel or restaurant having rubbery, flavorless scrambled eggs!

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