"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-06-2006, 11:14 AM   #1
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
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.

__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 04-06-2006, 11:52 AM   #2
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
Well, I just learned something, too. Interesting.
velochic is offline   Reply With Quote
Old 04-06-2006, 12:09 PM   #3
Senior Cook
 
Mr_Dove's Avatar
 
Join Date: May 2005
Location: Denver
Posts: 209
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?
Mr_Dove is offline   Reply With Quote
Old 04-06-2006, 12:17 PM   #4
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
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.
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 04-06-2006, 12:46 PM   #5
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
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
Robo410 is offline   Reply With Quote
Old 04-06-2006, 01:05 PM   #6
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,113
Water = Fluffy

Milk = Creamy
jennyema is offline   Reply With Quote
Old 04-06-2006, 01:08 PM   #7
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
the pan and the amount of heat also really changes the texture
Robo410 is offline   Reply With Quote
Old 04-06-2006, 01:14 PM   #8
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,263
Send a message via Yahoo to middie
I use milk in mine.
middie is offline   Reply With Quote
Old 04-06-2006, 02:38 PM   #9
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
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.
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 04-06-2006, 02:44 PM   #10
Senior Cook
 
Join Date: Apr 2005
Location: Lubbock,Tx
Posts: 224
I like to use a little sour cream, makes them light and fluffy...

later
Run_Out is offline   Reply With Quote
Old 04-06-2006, 03:58 PM   #11
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
Quote:
Originally Posted by jennyema
Water = Fluffy

Milk = Creamy
So at these brunch buffets in the US (usually at hotels from what I know), their eggs are always really rich and creamy. I always thought they were just undercooking by a minute or two. But they are using milk to get this texture. This is a great thread!! I'm learning a bunch!
velochic is offline   Reply With Quote
Old 04-06-2006, 04:07 PM   #12
Senior Cook
 
marmar's Avatar
 
Join Date: Nov 2005
Location: Chicago, Illinois
Posts: 158
My dad taught me milk with omelettes, water with scrambled eggs.


For a long time, scrambled eggs were the only thing I'd cook, with my "secret" ingredient that I came up with when I was about 8. I always put a pinch of nutmeg in, but I only told my parents that I only put seasoned salt and cinnamon in.
It's probably been a year or two at least since I've made them...
marmar is offline   Reply With Quote
Old 04-06-2006, 05:37 PM   #13
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Quote:
Originally Posted by SizzlininIN
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.
As a matter of fact, I did learn that here on DC, and it's' true. I always used milk, but I find water is much better. Why, I have no idea
amber is offline   Reply With Quote
Old 04-06-2006, 06:53 PM   #14
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Have done all three ways, no addition, water and milk.

I like the water.

If I am just making plain old scrambled eggs.

But usually add other things to the eggs, like cheese, shrooms, you name it and with those it doesn't make any difference.

One of my favorites is scrambled eggs with shrooms, crumbled bacon, and spinach.

But that is a totally different thread I suppose.

Take care.
auntdot is offline   Reply With Quote
Old 04-07-2006, 04:48 PM   #15
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
I have used all the methods... but the eggs taste different to me when i add water or milk. i don't like it at all. anyone else have this experience when adding liquid to their scrambled eggs?
college_cook is offline   Reply With Quote
Old 04-07-2006, 05:08 PM   #16
Executive Chef
 
Join Date: Nov 2004
Posts: 4,534
One teaspoon of water per egg should do the trick.
__________________
Have you had your habanero pepper today????
The hotter the pepper, the better the pepper!!!
kleenex is offline   Reply With Quote
Old 04-07-2006, 05:11 PM   #17
Senior Cook
 
pckouris's Avatar
 
Join Date: Mar 2005
Posts: 169
The best scrambled eggs are with sour milk! Yes, sour milk!
A chef in Tampa served me at his home just the fluffiest and finest tasting scrambled eggs for breakfast one time. Of course I asked questions, the results have been with me ever since.
pckouris is offline   Reply With Quote
Old 04-07-2006, 07:44 PM   #18
Senior Cook
 
TomW's Avatar
 
Join Date: Jun 2005
Location: Alabama
Posts: 196
Has anyone ever added a bit of onion powder to scrambled eggs?

Tom
__________________
Curious fellow
TomW is offline   Reply With Quote
Old 05-07-2006, 04:59 AM   #19
Assistant Cook
 
Ardor's Avatar
 
Join Date: Apr 2006
Posts: 45
I've heard of ading baking powder into eggs. Never tried it myself. I always used milk for scrambled eggs and water for steamed eggs... I'll go try it then... Dying for a snack anyway.
__________________
A university student in New Zealand.
Ardor is offline   Reply With Quote
Old 05-07-2006, 06:28 AM   #20
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Yes, that is the way to get a very smooth omelette also. Just a little water tosmooth out the mixture. I rarely bother with it for scrambling eggs since they will be a bit broken up anyway. And NEVER milk--makes them watery.
Gretchen is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 12:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.