fuck no

fifty

Try slow cooking the scrambled eggs...mix with milk, then set the stove top at the lowest setting...you will need to constantly stir with wooden spoon from 10-20 minutes, but these eggs are the lightest, creamiest eggs I have ever tasted.


Here is a link to a article about it... Eggs

that sounds yummy and healthy I would try it. :thumbsup

yes, but not too much.

yeah cholesterol sucks so better not eat too much egg within the week

absolutely...plus cheese

milk in scrambled eggs is the perfect breakfast!

it makes the eggs more yummy

sometimes...

I'll crack open 4 eggs and only use one yolk. I can't stand just egg whites all by themselves so when I add that one yolk and milk it's perfection without the colesterol (or at least as much).

I just tried it with evaporated milk and a drop of tabassco...HOLY COW!!! Eggs is no longer a breakfast only food for me! :thumbsup

I learned the hard way that "scrambled eggs" in Kansas diners simply means fried eggs, stirred a little while they are cooking. Coming from the UK, I was expecting eggs whisked with milk, seasoned and then cooked (with a little butter) over a low heat.

When you cook scrambled eggs that way, stir them all the time so the mixture cooks evenly and doesn't stick to the pan. They will go on cooking after you take the pan off the heat and dry out very fast once they have started to thicken. So the trick is to serve them while still a little more moist than you actually want to eat them...

Milk or water works. Makes 'em fluffy and moist yes.


..and you can even use a little bit of pancake mix for an omlette. :)

whip up the eggs with a little milk and black pepper.

fuck yeah always do

of course, cream is good too!!!

Never tried it without milk!!

I always use a small amount of water, a tiny bit of pepper, and a pinch of salt. The fluffiness though comes from the whipping and of course the freshness of the eggs and has nothing to do with what you add to it. (smart ass exemption, yes you can add some things to make it fluffy)

Low heat is critical and of course some butter in the pan makes a big difference taste wise. Only requires slight stirring during the cooking process and always take them off the heat before they are done to your liking. Overcooked eggs will squeeze the moisture out of themselves and you may end up with some liquid on your plate that was supposed to be in the eggs.

Oddly I rarely find anyone who can make good scrambled eggs and do not get me started on peoples ideas of an omelet.