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  #61  
Old 07-19-2017, 12:08 PM
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Ample Vigour Ample Vigour is offline
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Originally Posted by muteKi View Post
Right, it seems like most other places I've seen people refer to this style of egg cooking it's done on a lower heat than he seems to have set it right now, so they might mix the eggs in the pan but they'll take longer to cook so it's not as much of a problem.
His style is a modification of classic double-boiler scrambled eggs of the sort you used to see served with caviar. They take forever and a day to cook and the curds are supposed to barely keep their shape on the fork. To someone used to firmer diner eggs it's like eating snot.
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  #62  
Old 07-19-2017, 12:36 PM
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my roommate is allergic to dairy, and i don't have anything else to use butter for since i also avoid dairy on my own, so i never buy it. i almost never cook eggs anyway for various reasons, but when i do i end up having to use oil if i'm not poaching them
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  #63  
Old 07-19-2017, 12:47 PM
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I'm curious how well olive oil would work as a substitute for butter in this circumstance. Since you don't want to crank the heat up too high, you probably won't be reaching the smoke point during preparation. Would probably be a pretty nice flavor if you go the chives + cream route, honestly
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  #64  
Old 07-19-2017, 01:45 PM
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Originally Posted by spineshark View Post
my roommate is allergic to dairy, and i don't have anything else to use butter for since i also avoid dairy on my own, so i never buy it. i almost never cook eggs anyway for various reasons, but when i do i end up having to use oil if i'm not poaching them
I always liked Earth Balance vegan/GF/dairy-free butter.
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