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Old 05-07-2006, 09:49 AM   #21
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Quote:
Originally Posted by marmar
My dad taught me milk with omelettes, water with scrambled eggs.
How funny - I learned the exact opposite!

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Old 05-07-2006, 10:03 AM   #22
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As mentioned elsewhere in this thread, both water and milk have their place in scrambled eggs, though not at the same time. Milk or cream make the scrambled eggs creamier while water makes them fluffier.
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Old 05-07-2006, 12:13 PM   #23
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Another tip is that one should remove the scrambled eggs from the heat (and the pan) before they look 100% done. It's because they continue to cook, even when removed from the heat source, and will turn to rubber FAST if overcooked.

I usually remove mine when they are still a tiny bit runny/shiny still. I put them on the plate and by the time I sit down for breakfast they are cooked to perfection.
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Old 05-07-2006, 12:19 PM   #24
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Gretchen - If your eggs are watery then you have over cooked them and the protein is beginning to break down. That is why you remove them just before they look done.
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Old 05-07-2006, 05:10 PM   #25
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Except for seasoning additions - like grated cheese, etc. - I just melt an obscene amount of butter in a non-stick pan & scramble the eggs in just that. I've tried water, milk, & heavy cream & didn't like any of them, nor did I find they added anything to the taste or texture of the eggs.
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Old 05-07-2006, 05:39 PM   #26
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Are you supposed to add anything when you use eggbeaters?
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Old 05-07-2006, 06:46 PM   #27
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Diane, I don't use milk so mine are not watery. Some I have had were. I like eggs very soft so you can be sure they are out in good time. But you don't have to worry about it at all if you don't use milk. Cream is an entirely different additive. It can make them very delicious, of course.
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Old 05-07-2006, 08:12 PM   #28
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Actually, I have to agree with you. That's why I quit adding milk, come to think of it. It has been so long I forgot I tried milk and didn't like it. I will have to try cream.
I can't eat eggs but my hubby loves the way I cook and wants them often, I will have to try it.
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Old 05-11-2006, 12:56 PM   #29
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To furth enhance the texture of your scrambled eggs, run them through a fine mesh sieve to remove the stringy threads often found in raw, beaten eggs. They come out even more tender.

And yes, cooking them in butter adds a rich and creamy flavor to the eggs. Cooking them in a neutral oil makes them a bit fluffier. I would suspect that the extra fat and protiens from milk, cream, and butter affect both the flavor and texture of the egg, while water simply expands the protien structure as it steams and expands, to make them fluffier.

Try adding chorizo (the mexican style, not the Spanish style) for a great flavor.

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Old 05-11-2006, 01:01 PM   #30
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Quote:
Originally Posted by Banana Brain
Are you supposed to add anything when you use eggbeaters?

You can scramble them or make an omlet as is. No need to add milk, water, etc.
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