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Started By
Message
Do you add milk to scrambled eggs?
Posted on 6/28/18 at 8:33 am
Posted on 6/28/18 at 8:33 am
My mom always did growing up, but I've ditched the habit. What was it for? Is that Cajun thing?
Posted on 6/28/18 at 8:35 am to Gaston
Yes. It helps make the eggs fluffier.
Or it does nothing and I just waste milk. Either way.
Or it does nothing and I just waste milk. Either way.
Posted on 6/28/18 at 8:36 am to Gaston
quote:
Do you add milk to scrambled eggs?
and a little butter too
Posted on 6/28/18 at 8:36 am to Gaston
Not since LL Cool J told me not to in Deep Blue Sea
Posted on 6/28/18 at 8:37 am to Gaston
If I have some on hand, yes.
If not, no.
I think it makes them a little fluffier, but I don't notice a huge difference and will enjoy them either way.
If not, no.
I think it makes them a little fluffier, but I don't notice a huge difference and will enjoy them either way.
Posted on 6/28/18 at 8:37 am to Gaston
I watched gordon ramsay cook scrambled eggs on youtube once and I've cooked them his way ever since.
Posted on 6/28/18 at 8:40 am to Gaston
I usually do. After Googling, many of the hits said not to do it, but Alton Brown's recipe calls for it, so maybe Alton knows better? I dunno. I think I do it because my mother did.
Posted on 6/28/18 at 8:43 am to Gaston
Adding heavy cream makes the best scrambled eggs. I do 1 tbsp per 2 eggs.
Posted on 6/28/18 at 8:48 am to Gaston
Only thing I add is butter. With that said, I prefer creamy eggs and can’t fathom why anyone would want their eggs dry and “fluffy”.
Posted on 6/28/18 at 9:01 am to Gaston
I do. Was told it makes them fluffier because the liquid/water boils off and puffs the eggs.
Never did a side by side comparison.
Never did a side by side comparison.
Posted on 6/28/18 at 9:11 am to Gaston
quote:
Is that Cajun thing?
No. My parents are from Ohio and they both did.
I prefer a little heavy cream, but I don't really care for scrambled eggs so rarely make them.
Posted on 6/28/18 at 9:11 am to Gaston
My mom did growing up, but I just add some butter in the pan and let it melt. Then add the eggs and a few twists from the pepper mill. Scramble and serve when they're still creamy and not fully set.
Top with Trader Joe's Hatch Chili Salsa.
Top with Trader Joe's Hatch Chili Salsa.
Posted on 6/28/18 at 9:13 am to Gaston
quote:
Is that Cajun thing?
Milk in eggs?
I’ve done it. Don’t see any difference. I whisk my eggs pretty hard before they go in the pan so they’re always fluffy. I don’t think you need milk to do that.
Hell, camellia uses malt shake mixers for their omelettes. So fluffy.
Posted on 6/28/18 at 9:14 am to Gaston
No milk.
Lots of butter though.
Like lots.
Lots of butter though.
Like lots.
Posted on 6/28/18 at 9:17 am to Gaston
I don't, I prefer a soft scramble. Light and fluffy can be achieved by beating the eggs properly. Touch of salt, black pepper and just enough bacon grease to prevent sticking.
Posted on 6/28/18 at 1:07 pm to Gaston
I add butter and heavy cream.
Posted on 6/28/18 at 1:19 pm to Gaston
Dairy fat coats egg proteins and slightly inhibits their coagulation when cooked. This provides more leeway to cook scrambled eggs all the way through, before they become tight, overly firm, and dry.
You can achieve the same effect without milk or cream - but in that case, your timing needs to be perfect.
Also, the flavor becomes richer (and more interesting, IMO) when the eggs have a touch of cream.
You can achieve the same effect without milk or cream - but in that case, your timing needs to be perfect.
Also, the flavor becomes richer (and more interesting, IMO) when the eggs have a touch of cream.
Posted on 6/28/18 at 6:14 pm to Gaston
A splash of heavy cream, whipped a frothy as I can get it, butter into one of those copper skillets and then the egg mixture, keep the eggs moving and pulled away from the skillet as they begin to cook. Pull them a little loose and add salt and black pepper on the plate.
The heavy cream and butter add a richness of flavor I like. Moving them keeps them fluffy. Pulling them from the skillet onto the plate before they cook hard is just common sense, unless you like them well done.
IMO, they need bacon served alongside the scrambled egg. 2 eggs, 2 slices of bacon, coffee and toast with seedless raspberry jelly is a great meal - breakfast or dinner. Sounds so good we may have this for dinner tonight
The heavy cream and butter add a richness of flavor I like. Moving them keeps them fluffy. Pulling them from the skillet onto the plate before they cook hard is just common sense, unless you like them well done.
IMO, they need bacon served alongside the scrambled egg. 2 eggs, 2 slices of bacon, coffee and toast with seedless raspberry jelly is a great meal - breakfast or dinner. Sounds so good we may have this for dinner tonight
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