Question about eggs

Do you add milk to your eggs when you scramble them?

  • Total voters
    67
I add water, about 1t per egg. Makes them fluffier. Milk would probably work too.
 
I typically use cream as that is what we have because my wife likes it in coffee.

I haven't tried it, but I have heard the club soda will make them really fluffy too. Another trick is to not stir them too much. Instead scoop them towards the center and then roll the pan to get the liquid egg to cover it. Rinse and repeat. Use a medium heat and turn off the heat when they are mostly done.
 
I typically add whole milk if we have it or some 2% if not. Actually never tried water. I'll try that Saturday morning.
 
I voted yes, though actually I use heavy cream. And I don't scramble; I fold.
 
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I use cream if we have it, otherwise milk, if i'm making scrambled eggs by beating them in a bowl before dumping them in the pan.

Every once in a while I'll scramble them in the pan. Start by dumping them into the pan like you would fry them, but pop the yolks and fold them a couple times. I do this when I'm just in the mood for something different.

Also, it's either bacon grease or Crisco for me.
 
Splash of milk, pinch of salt and a couple shakes of pepper …
 
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Just a little milk (maybe 1tbsp for 5-6 eggs). Key is to cook them slowly - I like to bring the heat up gradually.
 
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GreatGazoo said:
Just a little milk (maybe 1tbsp for 5-6 eggs). Key is to cook them slowly - I like to bring the heat up gradually.
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That is pretty much what I do. My wife adds nothing like some kind of filthy plebian.
 
A little bit of heavy cream. And always butter. The real question is does anyone really make scrambled eggs the right way. Hard scrambled is not the right way. It comes down to preference but hard scrambled is basically fried egg bits.
 
berf said:
A little bit of heavy cream. And always butter. The real question is does anyone really make scrambled eggs the right way. Hard scrambled is not the right way. It comes down to preference but hard scrambled is basically fried egg bits.
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Every letter of this is Correct...When I order eggs out I make them put Soft Scrambled and underline it. Waitress up the road asked me this week .....are your eggs Soft enough? I answered her by stabbing the whole mess and picking it up together....she ran away.....The owner said....Billy, let me make you some more.....I answered...............HELLLLLLL NO....I Never send food back....NEVER.
 
BatteryOaksBilly said:
Every letter of this is Correct...When I order eggs out I make them put Soft Scrambled and underline it. Waitress up the road asked me this week .....are your eggs Soft enough? I answered her by stabbing the whole mess and picking it up together....she ran away.....The owner said....Billy, let me make you some more.....I answered...............HELLLLLLL NO....I Never send food back....NEVER.
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I like you.
 
The wife always adds cheese to ours. Never had that till she became my cook. Don't like them without it now.
But I'm more of an over lite kinda guy anyway.
 
Snal~ said:
The wife always adds cheese to ours. Never had that till she became my cook. Don't like them without it now.
But I'm more of an over lite kinda guy anyway.
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I really like cheese in mine, but the wife doesn’t. So it’s a choice of properly and not over cooked, or cheese.
 
If I have enough eggs for everyone no. If I’m a little short or want to make sure I stretch them I add cream.
 
GreatGazoo said:
I like my scrambled eggs soft (as above), but I like a fried egg over hard. No accounting for taste, I suppose.
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Same here. I will send my fried eggs back with the quickness if the yolk even hints at jiggling or leaking lol. Scrambeled soft its ok because the yolk is mixed with the white.
Youre right, no accounting for taste lol

To the OPs question...if Im making the kids pancakes, I'll use a spoonfull of the pancake batter in the eggs to fluffly them up. Otherwise I use a spoonfull of sour cream if I have it or a few drops of whole milk if I dont.
 
not usually. wifey likes her eggs crumbly into tiny bits, so just cheese and garlic salt
i like mine dense so i can make a sandwich or burritos.
if i'm making for other people, half and half or cream if we ahve it. wife only buys 2% milk (to cook with, neither of us can drink it) so i don't even bother.
 
2ASteve said:
Try soda water for Fluffed eggs, Not anyone anymore understands Soft Scramble…
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That’s because a good number of folks believe if they don’t cook food until it looks like it’s been roasting in Hades for a year, they’re going to get some sorta foodborne illness.

‘Bout the only food I really want overdone is bacon.
 
I add milk, that's how mom did it. She said it makes them fluffier. Wife doesn't add anything consequently I only asked her for scrambled once.

Fried or scrambled I want them hot but far from firm.

Don't recall ever sending food back, but I've sure been disappointed.
 
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