Stupid Question for a 19 year old!!?

Question

My parents gone away for couple weeks, and i'm used them doing most cooking apart beans on toast and take-aways
Scrambled Egg- i no you put eggs in saucer how much approx milk you use, and
Mash..
Could somebody write a brief description on how to make both

Answer 1

For scrambled eggs you don't actually need to put any milk at all, but if you want to put some I'd use about a tablespoon for each egg. My grandfather used to use the egg shell to measure out the milk - one half egg shell of milk for every 2 eggs.

As for mashed potatoes, cut your potatoes into pieces and put them in a pot. Fill with enough water to immerse all the potatoes. Boil until they're soft when you stick a fork in them.
Drain off the water, add a tablespoon of butter and a couple tablespoons of milk or sour cream. Mash.
Season with salt & pepper if you want.

Alternatively, maked mashed potatoes from the boxed mix. Instructions are on the package. REally easy, really fast, and taste pretty good too!

Answer 2

Perfect scrambled eggs are not as easy as you may think! Here's how you do it. First, no milk is required. I've seen milk used, but usually for an omelet, not just scrambles. Simply crack 2-3 eggs into a bowl and whisk (or use a fork) until combined. Don't overdo it, or the consistency will not be as nice. Heat up a pan on medium high with some non-stick spray. If you have a pan that's non-stick, use that. Pour the eggs in only once the pan is good and hot, and then imediately take it off the burner, reduce the heat to low. Quickly sprinkle a SMALL dash of salt and pepper. Use a spatula to lightly push the eggs over the bottom of the pan as they solidify, and remove to the plate once they are just a little bit wetter than you'd like. They actually continue to carryover heat for a couple minutes. By the time they get to the table, they'll be perfect.

Mash... mashed what? Not sure what mash is...

Answer 3

For excellent, and I do mean EXCELLENT scrambled eggs, select a smallish, nonstick frying pan.

Put this over low heat and melt one pat of butter (about 1/2 teaspoon) SLOOOOWLY for each egg you want to cook. You do not want any "sizzle" That is the water in the butter cooking away. Bad. Go slow.

Crack the eggs into a cup (just to make sure they're not spoiled) and then pour into your pan. Gently break the yolks (if they didn't already) and gently stir. Remember: low heat. What you want to do is mix the melty butter with the eggs. The fat of the butter will combine with the fat in the eggs and the water will do likewise.

Stir occasionally until the eggs thicken and begin to form soft curds. Don't work too hard, they're fine.

Right at the end, the water that you didn't boil off (in the butter, remember?) will turn to steam and your eggs will poof up and become light, moist buttery, completely cooked and delicious.

A dash of Salt & Pepper and... you're on your way!

(P.S.) If you let the eggs set, once they're mixed up, you've got an omelette. Add cheese, some meat, a bit of chopped onion, whatever, and enjoy!

Best wishes!

Answer 4

Just a drop of milk (2 tablespoons for 2 eggs) otherwise the scrambled eggs will go watery. Add some salt and pepper and a little butter if you like. Then whisk until mixed and cook over a low heat. Make sure you constantly stir the egg mixture until it is cooked and not overcook it......it will then be creamy and tasty.

Boil potatoes until a knife is easily inserted, then drain and mash with masher. Add some cheese for a savory taste.

Answer 5

Scrambled eggs on toast

Ingredients
55g/2oz butter
4 eggs, lightly beaten
2 slices bread
handful parsley and chives, chopped
salt
freshly ground black pepper

Method
1. Melt the butter in a pan.
2. Add the eggs and heat gently.
3. Stir to break up the eggs.
4. Cook until just firm.
5. Grill the bread to make toast,
6. Stir the herbs through the eggs and serve on the toast.

Mashed potatoes
traditional method for tasty mashed potatoes.
Ingredients
675g/1½ lb potatoes (allow 170g/6oz mashed potato per person)
150ml/¼ pint milk

Method
1. Peel the potatoes and cut into even-sized chunks. If you are not going to use them straight away, keep them immersed in cold water.
2. Cook 675g/1½ lbs potatoes in a pan of lightly salted boiling water. Cover with a lid and simmer for 20 minutes or until tender.
3. Drain the potatoes and return them to the pan.
4. In another pan, bring the milk to the boil. Pour the milk over the potatoes and mash until smooth.
5. Season to taste and serve immediately

Also why don't you try these other easy recipes

Egg and mushroom fried rice
Ingredients
125g/5oz American long grain rice, cooked and drained
10ml/2 tsp vegetable oil
50g/2oz mini carrots, topped and sliced
100g/4oz closed cup mushrooms, brushed and sliced
2 medium eggs, beaten
a drop of sesame oil
a dash of soy sauce
coriander sprigs, to garnish

Method
1. In a wok, heat the oil.
2. Stir-fry the carrotor two minutes.
3. Add the mushrooms and fry for a further 2-3 minutes.
4. Stir in the egg until cooked and dispersed through the vegetables in small pieces.
5. Fold in the rice until hot.
6. Toss in the sesame oil and soy.
7. Serve garnished with coriander sprigs.

or Omelette
3 free-range eggs
1 tbsp whole milk
1 tbsp double cream
salt and freshly ground black pepper
1 tbsp olive oil

Method
1. In a bowl mix together the eggs, milk and cream, then season with salt and freshly ground black pepper.
2. Heat the oil in a frying pan, and pour in the egg mixture. After one minute, fold the omelette over from one side into the middle. Then fold the top edge over to the bottom.
3. To serve, immediately place the omelette onto a plate.

or Cheesy Potatoes
Ingredients
110g/4oz Anya potatoes
55g/2oz goats' cheese
4 tbsp double cream
1 egg
small handful of fresh chives, chopped

Method
1. Place the potatoes in a bowl and microwave on high for 5-6 minutes or until the potatoes are soft.
2. Once cooled, slice the potatoes in half and layer them in an ovenproof dish.
3. Slice the goats' cheese and layer it on top of the potatoes.
4. Whisk the cream, eggs and chives together in a bowl. Pour the mixture over the potatoes.
5. Bake in the oven for 6-8 minutes or until golden.
6. Transfer the cheesy potatoes to a serving plate.

Answer 6

ok get out a bowl and crack 2 eggs in them. Whisk these eggs about with a fork. Then, add in the milk - you don't need a lot - probs about 100ml. Then add some pepper to taste.
Put a little oil in a frying pan, wait till it heats, add in the mixture and use a wooden spoon to keep moving it about. When it goes a bit golden, take it off the heat.

hope I've helped
xxx

Answer 7

hey!

not a stupid question at all, ok first for the scrambled eggs, i find it best to do them in the microwave and the milk its a taste thing really, i dont use much i beat the eggs and a small amount of milk about 3 liquid ounces for two eggs, i like mine quite yellowy and i add some pepper too, gives a nice taste, microwave for a minute, the eggs will sit in a little pancake on top of the eggs which are still liquid beat it up and mix again, put back in for another two minutes until the eggs are cooked through and solid, doing it this way makes it easier to clean, as the eggs tend to burn in a pan but in a microwavable dish its much easier to clean. ok now for the potato, instant is much easier and less laborious, get your instant potato and literally follow the instructions on the back, plenty of hot water until its quite stiff and then add milk and butter/marge as required to make it smooth.
if your doing real potatoes boil them until soft, peeled of course, mash with a potato masher until soft add butter/marge and milk as required, don't over mash as it gets a bit gluey, if you do over do it you will know what i mean, oh and as for the eggs and potato add cheese, tastes great! good luck!

Answer 8

http://www.mrbreakfast.com/article.asp?articleid=17#recipe
Perfect Scrambled Eggs

Perfect Scrambled Eggs - The Recipe

This recipe serves 2 hungry people.

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.


One of the most important ingredients in scrambled eggs is hardly ever mentioned... air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent).

The more you whisk -- the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.

The American Egg Board describes well-beaten eggs as "frothy and evenly colored". When your eggs match that description (generally after about 2 minutes) you should stop beating.

Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air.

In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion. A fork works as well as a whisk but requires a slight bit more time and energy.


Electric Mixers and Blenders - There's no need to shy away from these time-saving devices if they are used correctly. Electric mixers should be set to a moderate speed that approximates hand-whisking. The same rules of over-mixing apply.

Eggs mixed in a blender should be "blended" for 20 to 25 seconds. Set the mixture aside for a couple minutes before cooking to let the foam settle.


The Best Way To Scramble In The Pan

The actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds). Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface. Others direct you to let the eggs start to set before stirring/scrambling. Of the two, the second method results in larger fluffier pieces.

When the first hint of setting appears you should begin to push the eggs around with a spatula. There are opposing schools of thought on how to handle the eggs at this point.

FoodNetwork.com tells us to "push the curds to one side and let the uncooked eggs spread over the surface of the pan."

Martha Stewart suggests: "Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts."

For scrambled eggs that might be described as light and fluffy, Martha Stewart's push-to-the-center technique narrowly edges out the competition.

Answer 9

For two eggs, I'd use only about 1/8 cup of milk. The milk only allows the egg to be scrambled easier. You can scramble them without the milk, too.

Answer 10

sorry, i always just guestimate the amount of milk for the eggs. The mash -you boil the potatoes for about 30mins/until soft. drain the water, add a knob of butter and 1-2 egg yolks (depends how much u r makin) and then mash it with a masher until there are no lumps left. Add a little salt and pepper to taste and voila mash!