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Post by Sharon Sharealike on Sept 12, 2007 20:15:48 GMT
In Spain was actually scrambled egg with big chopped up king prawns with mushrooms!
With little toasts round the edge of the plate!
And was yummy!
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Post by carlott on Sept 12, 2007 20:28:56 GMT
Wot's scrumle?
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Post by sarah on Sept 12, 2007 20:54:10 GMT
scrumbled eggs! xx
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Post by carlott on Sept 12, 2007 21:07:56 GMT
Ta - think I had something similar in Japan cooked at the table. Might try that it sounds lovely.
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Post by Peek on Sept 19, 2007 10:25:49 GMT
LOL, I just googled scrumle, and top of the list was this page!
I think what Sharon is describing is more like an omelette than scrambled eggs....but I could be wrong, I usually am,lol.
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Post by carlott on Sept 19, 2007 13:31:58 GMT
No it is scrumle - I do a similar with shredded smoked salmon.
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Post by Peek on Sept 19, 2007 14:52:07 GMT
I must be thinking of something else.
It's like an omellette, but is perhaps 1/2 -3/4 inch thick, you cook it one side, and then turn it over to cook the other...but it can have several ingredients in it.
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Post by carlott on Sept 19, 2007 14:56:21 GMT
Frittata
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Post by Peek on Sept 19, 2007 15:14:01 GMT
That's it! Thanks Carl !
Think I'll have a go at making one, now I've remembered it,lol.
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Post by carlott on Sept 19, 2007 15:15:05 GMT
They are superb - must make one again.
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Post by faeryboots on Sept 19, 2007 15:36:29 GMT
Spanish people do a torta patata, take some boiled potatoes, bacon (you can miss the bacon), green beans, peas, a small onion, garlic clove and 6 eggs. Fry onion garlic and bacon, chuck in the cooked (warm) potatoes, peas and green beans, add whisked eggs with a drop of milk added. Cook as you would your frittata. Serve warm with salad or allow to go cold and slice it the next day with salad or great for picnics.
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Post by Peek on Sept 19, 2007 15:42:53 GMT
The only problem I'm going to have is grilling it to finish it, as my new oven has the grill inside it, the booklet says the door has to be shut...I really don't like the thought of my shiny frying pan under a hot grill.
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Post by faeryboots on Sept 19, 2007 16:48:33 GMT
The only problem I'm going to have is grilling it to finish it, as my new oven has the grill inside it, the booklet says the door has to be shut...I really don't like the thought of my shiny frying pan under a hot grill. Slide it carefully into the grill pan.
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Post by carlott on Sept 19, 2007 17:13:37 GMT
Make sure you remove the grill thing first or it will be shredded Frittata
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Post by Peek on Sept 19, 2007 17:29:31 GMT
The only problem I'm going to have is grilling it to finish it, as my new oven has the grill inside it, the booklet says the door has to be shut...I really don't like the thought of my shiny frying pan under a hot grill. Slide it carefully into the grill pan. Ah yes, that's an idea...I seem to remember a chef turning it over in thr frying pan to brown the other side , on the hob, but that'd be risking it too much I think
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Post by faeryboots on Sept 19, 2007 17:40:28 GMT
Peek, I slide mine out of the pan and onto a plate then flip it over back into the frying pan.
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Post by carlott on Sept 19, 2007 20:03:25 GMT
Slide it carefully into the grill pan. Ah yes, that's an idea...I seem to remember a chef turning it over in thr frying pan to brown the other side , on the hob, but that'd be risking it too much I think Toss it I am sure you will find an an expert teacher on the boards - try the Forum Addendum - Can I make it clear that I was referring to somone who could demonstrate the art of tossing (pancakes) and not the profession
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Post by Peek on Sept 19, 2007 21:22:46 GMT
Ah yes, that's an idea...I seem to remember a chef turning it over in thr frying pan to brown the other side , on the hob, but that'd be risking it too much I think Toss it I am sure you will find an an expert teacher on the boards - try the Forum *Sniggers*, I'm naming no names!
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