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.