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Old 10-27-2005, 07:10 AM   #1
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Milk/cream in omelets/scrambled eggs?

What is it for? I have never tasted any difference in either taste or texture when I leave out the milk.

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Old 10-27-2005, 07:33 AM   #2
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I don't use it in omelettes, I use about a tablespoon of cold water to 'slacken' the eggs.

In scrambled eggs, I think it makes the dish richer and taste creamier.
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Old 10-27-2005, 07:38 AM   #3
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I put milk in my eggs all the time. It just make them lighter and fluffier. Doesn't change the taste that I have been able to tell.
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Old 10-27-2005, 07:41 AM   #4
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I whisk the eggs for both dishes for a minute or two by hand prior to putting them in the pan. I always use a little milk (typically low fat), which I beat with the eggs, and reserve cream only for a special occasion. I find that it (combo of beating and milk) helps to make a lighter, fluffier type of finished egg dish. Plus it was how my mom always did it, lol, so I think a lot of it come from that, as her scrambled eggs are always excellent
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Old 10-27-2005, 07:49 AM   #5
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i use milk in mine. it's just what everyone in the family did.
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Old 10-27-2005, 08:19 AM   #6
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I also mix a drop of milk too. I always did this out of habit, as it was believed to make the omelette fluffier. I have seen and tasted omelettes/fritattas made without milk, and the milk effect seems to be true, they come out much denser.
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Old 10-27-2005, 09:57 AM   #7
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We put milk in scram eggs growing up and I never knew why. I was told a few years ago that it has a lower boiling temperature than the eggs, so it creates tiny little bubbles in the scrambled eggs giving it a fluffier outcome.
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Old 10-27-2005, 12:03 PM   #8
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Try whipping a little sour cream into your scrambled eggs...it's delicious.
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Old 10-27-2005, 01:02 PM   #9
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I always though the milk makes omlet lighter, and doesn't affect the taste.
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Old 10-27-2005, 04:12 PM   #10
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Constance, I am with you on the sour cream!! Sometimes I add a bit of cottage cheese to my scrambled eggs instead too.
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