(apologies if you already know this stuff-- I'm assuming based on your posts that you're working on cooking skillz. In any case, tell me to shush if you're just posting mental notes and don't want suggestions)
A pot should be ok for eggs-- definitely used whatever was available in college. Scrambled eggs usually work best if they're heated on lower heat for a slightly longer period of time, though you can do it fast if you watch them and swish frequently. Definitely melt the butter first (or add oil first if you're using that). When I do rice and eggs I usually add the rice first so it has time to heat through, though heating it in the microwave would work too. Depends on how you want the eggs and rice to mix?
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Date: 2012-03-04 06:13 am (UTC)A pot should be ok for eggs-- definitely used whatever was available in college. Scrambled eggs usually work best if they're heated on lower heat for a slightly longer period of time, though you can do it fast if you watch them and swish frequently. Definitely melt the butter first (or add oil first if you're using that). When I do rice and eggs I usually add the rice first so it has time to heat through, though heating it in the microwave would work too. Depends on how you want the eggs and rice to mix?