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Old 04-06-2006, 12:14 PM   #1
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Learned something about scrambled eggs

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.

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Old 04-06-2006, 12:52 PM   #2
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Well, I just learned something, too. Interesting.
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Old 04-06-2006, 01:09 PM   #3
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I always scramble mine with only eggs. Never knew any other way although I often wondered why they were different in the restaurants. How much milk/water per egg? Do you mix it in while cooking or before?
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Old 04-06-2006, 01:17 PM   #4
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Quote:
Originally Posted by Mr_Dove
I always scramble mine with only eggs. Never knew any other way although I often wondered why they were different in the restaurants. How much milk/water per egg? Do you mix it in while cooking or before?
That reminds me of a funny story from my youth. My mother was in the hospital and my siblings were in town and I decided to fix everyone breakfast. Well I took a dozen eggs and whipped them up not using any milk just only the eggs. Well I cooked them up and when I put them on the plate I realized there wasn't very much to go around. Everyone was like....sis how many eggs did you use and I told them a 12 well they then asked me if I added milk when beating them up. Well of course not I mean I was like 12 and didn't know you were suppose to. Well they all got a laugh out of it and of course served them up a mini portion of eggs. After that mom showed me how to make them. Well then I was just watching t.v. and saw where a chef said to beat your eggs with a little water to make them fluffy vs. using milk.

I never measure when I added the milk so I'm not sure the exact amount for water either. I just add a good splash.....guessing I'd say 1/8 cup to 4 eggs.

Crack the eggs and then add the water and then beat them.
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Old 04-06-2006, 01:46 PM   #5
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the creamiest smoothest scrambled eggs are done in a teflon sauce pan, gently heating, folding with a rubber spatula. No milk, a little water if you like. salt pepper so good
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Old 04-06-2006, 02:05 PM   #6
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Water = Fluffy

Milk = Creamy
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Old 04-06-2006, 02:08 PM   #7
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the pan and the amount of heat also really changes the texture
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Old 04-06-2006, 02:14 PM   #8
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I use milk in mine.
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Old 04-06-2006, 03:38 PM   #9
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I have always used water - I'm not a scrambled egg person so I couldn't tell you the difference - but I scramble mostly eggs - a tiny bit of water for the family.
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Old 04-06-2006, 03:44 PM   #10
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I like to use a little sour cream, makes them light and fluffy...

later
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