Question about eggs

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

  • Total voters
    67
A good Fritatta with your favorite ingredients is the correct answer.

But less scrambled or folded eggs are the correct answer.
 
I was told Donkey's Years ago by a fer reeel Chef that...You will never know what an EGG tastes like until you have had a POACHED one.
He contended that all the "other" stuff..salt..pepper...butter...cream....cheeze...and on and on would never let us know what an EGG tastes like.
I have had eggs Poached.......................................................................I like them with all the "stuff" inem!
 
I forget ... my Grandpa would put either a teaspoon of brandy or maybe whiskey in his eggs … yeah I know it evaporated away but it did smell good.
 
My mom was good about using skim milk in them, might as well have used water because it's cheaper.
My wife over does them with cheese, peppers, salt, pepper.
I add a little salsa to them, that's it.
 
It seems like in Alot of cases.....................................................................................................the egg is incidental.
 
I remember from a cooking show or something I read a long time ago that milk will make the eggs watery and water will make them fluffy. Been using a little water ever since with good results.

+1 on soft scrambled. And cheese.
And salsa, bacon bits, etc. etc.
 
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've learned that sending a rare steak back that was ordered medium rare always results in an over cooked steak being returned.
 
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Most days I'll drop about a tablespoon of butter into a small pot, add a couple of forkfuls of jalapenos and chop into small bits and simmer. Add 3 eggs and usually shredded cheddar cheese, but whatever's in the cheese drawer works too (not American cheese 🤮)
Fold/stir/mix until cheese and peppers are well distributed, cover. When cooked enough, it goes between 2 slices of cheese and white wheat bread.
Some days the ingredients vary but mostly includes cheese and eggs.
Other days, I might make them over easy/medium, to dip toast in the yolks.
Even more rarely, I'll scramble to mix with a bowl of grits.
 
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Eeyore said:
Most days I'll drop about a tablespoon of butter into a small pot, add a couple of forkfuls of jalapenos and chop into small bits and simmer. Add 3 eggs and usually shredded cheddar cheese, but whatever's in the cheese drawer works too (not American cheese [emoji2961])
Fold/stir/mix until cheese and peppers are well distributed, cover. When cooked enough, it goes between 2 slices of cheese and white wheat bread.
Some days the ingredients vary but mostly includes cheese and eggs.
Other days, I might make them over easy/medium, to dip toast in the yolks.
Even more rarely, I'll scramble to mix with a bowl of grits.
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The best breakfast ever is eggs and Livermush. Cook the livermush to get it hot, three eggs over easy with yolks still runny, and a couple of cat head biscuits with a tall glass of very cold milk. Take the Livermush and mash it up. Then cut up the eggs and mix the eggs and Livermush together. It may look gross as hell but damn it's good. Salt and pepper to taste. Sop up any yolk left with the cat head biscuits. Then find a quiet place and nap for a couple hours.

I have to work Thanksgiving but I'll be cooking at work and that's what I'm having.

And grits is the 1911 of breakfast foods. They are highly customizable.


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Love me some poached eggs.
 
indie_rocker said:
I'm slightly ashamed to say it, but Gordon Ramsey taught me the way. Key point, don't season before, save that for last.
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I tried this method a couple of weeks back. The jury is out. The wife said they were too wet for her liking, and honestly I wasn't sure when they were supposed to be done. The texture was different, a lot more like a small curd cottage cheese than I am used to and they were very moist and didn't seem to be improving with more time. I read that the addition of the sour cream, among other things, is to cool them to stop the cooking process and keep them from over cooking.
 
noway2 said:
I tried this method a couple of weeks back. The jury is out. The wife said they were too wet for her liking, and honestly I wasn't sure when they were supposed to be done. The texture was different, a lot more like a small curd cottage cheese than I am used to and they were very moist and didn't seem to be improving with more time. I read that the addition of the sour cream, among other things, is to cool them to stop the cooking process and keep them from over cooking.
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I don't add the cream, might be why I like his method lol. Seasoning at the end and removing from heat before they're dried out yields moist, fluffy eggs.
 
I've always added the milk while scrambling, and anything like peppers, cheese, whatever gets added right before I pull the pan off the stove and gets mixed/melted in right as they begin to solidify.
 
noway2 said:
I tried this method a couple of weeks back. The jury is out. The wife said they were too wet for her liking, and honestly I wasn't sure when they were supposed to be done. The texture was different, a lot more like a small curd cottage cheese than I am used to and they were very moist and didn't seem to be improving with more time. I read that the addition of the sour cream, among other things, is to cool them to stop the cooking process and keep them from over cooking.
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indie_rocker said:
I don't add the cream, might be why I like his method lol. Seasoning at the end and removing from heat before they're dried out yields moist, fluffy eggs.
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This is the French style of doing scrambled eggs, and the texture definitely different, but its my preferred method also. Kerry Gold butter and salt are all they need!
 
I do love a poached egg too.
My wife and I were in a restaurant one morning in the OBX and I asked for 2 poached eggs and a toasted english muffin. (I like to bust the eggs over that toasted muffin).
When I ordered poached eggs, the waitress asked me: how do you want those eggs? I said, ahhh poached. She said: not sure what that is but maybe the chef will.
 
Took said:
I do love a poached egg too.
My wife and I were in a restaurant one morning in the OBX and I asked for 2 poached eggs and a toasted english muffin. (I like to bust the eggs over that toasted muffin).
When I ordered poached eggs, the waitress asked me: how do you want those eggs? I said, ahhh poached. She said: not sure what that is but maybe the chef will.
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How did it turn out? Did they steal some nice ones for you?
 
I soft scramble them for everyone else in the house, nothing added but salt and pepper. Over easy for me. Bacon grease or butter.
 
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