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Old 05-11-2006, 01:02 PM   #31
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And for those of you who are vegetarian, I can recommend Frieda's brand "Soyrizo", which is a very spicy soy-based chorizo sausage substitute. I often mix into scrambled eggs, along with some cheddar for a breakfast or supper.
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Old 05-11-2006, 02:14 PM   #32
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scrambled eggs

If I have it I add some heavy cream i think the eggs come out nice and creamy and i like them on the wet side however DH likes them dry and without anything added
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Old 05-12-2006, 08:03 PM   #33
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Quote:
Originally Posted by Andy M.
You can scramble them or make an omlet as is. No need to add milk, water, etc.
You're right, I just looked on the ingredients and there's already water in there. No wonder they say 1/4 cup equals one egg wight. I always think, "well there's the biggest egg white I've ever seen!"
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Old 05-13-2006, 11:20 AM   #34
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One of the first things we learned at the Classic Essentials cooking classes I took was to make omelettes. We used no water or milk or any other additives (except shredded Gruyere and herbs right before folding). The consistency of a classic omelette comes from cooking technique, not from adding anything to the whisked eggs. I thought I knew how to make an omelette before I took the class, but all I was doing was making scrambled eggs folded over some kind of filling.
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Old 05-13-2006, 04:38 PM   #35
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I am going to try using water today instead of milk. I had planned to make eggs and bacon for dinner tonight. I am always looking to improve my eggs because they are not that good.
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