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Old 04-06-2006, 03:58 PM   #11
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Originally Posted by jennyema
Water = Fluffy

Milk = Creamy
So at these brunch buffets in the US (usually at hotels from what I know), their eggs are always really rich and creamy. I always thought they were just undercooking by a minute or two. But they are using milk to get this texture. This is a great thread!! I'm learning a bunch!

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Old 04-06-2006, 04:07 PM   #12
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My dad taught me milk with omelettes, water with scrambled eggs.

For a long time, scrambled eggs were the only thing I'd cook, with my "secret" ingredient that I came up with when I was about 8. I always put a pinch of nutmeg in, but I only told my parents that I only put seasoned salt and cinnamon in.
It's probably been a year or two at least since I've made them...

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Old 04-06-2006, 05:37 PM   #13
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Originally Posted by SizzlininIN
In all the years I've been cooking I never knew this. Did you know that you should scramble your eggs with water because they'll come out fluffier. I'd always used milk like mom did. Def. going to experiment next time I make scrambled eggs just to see if there really is that much difference.
As a matter of fact, I did learn that here on DC, and it's' true. I always used milk, but I find water is much better. Why, I have no idea
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Old 04-06-2006, 06:53 PM   #14
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Have done all three ways, no addition, water and milk.

I like the water.

If I am just making plain old scrambled eggs.

But usually add other things to the eggs, like cheese, shrooms, you name it and with those it doesn't make any difference.

One of my favorites is scrambled eggs with shrooms, crumbled bacon, and spinach.

But that is a totally different thread I suppose.

Take care.
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Old 04-07-2006, 04:48 PM   #15
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I have used all the methods... but the eggs taste different to me when i add water or milk. i don't like it at all. anyone else have this experience when adding liquid to their scrambled eggs?
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Old 04-07-2006, 05:08 PM   #16
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One teaspoon of water per egg should do the trick.
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Old 04-07-2006, 05:11 PM   #17
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The best scrambled eggs are with sour milk! Yes, sour milk!
A chef in Tampa served me at his home just the fluffiest and finest tasting scrambled eggs for breakfast one time. Of course I asked questions, the results have been with me ever since.
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Old 04-07-2006, 07:44 PM   #18
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Has anyone ever added a bit of onion powder to scrambled eggs?

Curious fellow
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Old 05-07-2006, 04:59 AM   #19
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I've heard of ading baking powder into eggs. Never tried it myself. I always used milk for scrambled eggs and water for steamed eggs... I'll go try it then... Dying for a snack anyway.
A university student in New Zealand.
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Old 05-07-2006, 06:28 AM   #20
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Yes, that is the way to get a very smooth omelette also. Just a little water tosmooth out the mixture. I rarely bother with it for scrambling eggs since they will be a bit broken up anyway. And NEVER milk--makes them watery.

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