Scrambled eggs

"Dave Smith" <[email hidden]> wrote in message
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Quoted message said:

Peter Aitken said:

Quoted message said:

Maybe, but water makes fluffier scrambled eggs than milk.

N.

False, long disproven. The reverse is true.
http://www.pgacon.com/KitchenMyths.htm

From my experience, scrambled eggs made with milk tend to seep a gray
liquid
when cooked. I always find them fluffier with water. But there are dozens
of
textures that you can get with scrambled eggs, all depending on water or
milk,
heat of the pan and how much you stir them when cooking.

That's really odd - I have never once seen a gray liquid seeping from eggs.
Perhaps you cook them differently - I am a slow and creamy person (I can't
wait to hear the responses to *that*!). Have you tried cream? That's the
best!

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" <[email hidden]> wrote in message
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Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter Aitken said:

> Maybe, but water makes fluffier scrambled eggs than milk.
>
> N.
>

False, long disproven. The reverse is true.
http://www.pgacon.com/KitchenMyths.htm

From my experience, scrambled eggs made with milk tend to seep a gray
liquid
when cooked. I always find them fluffier with water. But there are
dozens of
textures that you can get with scrambled eggs, all depending on water or
milk,
heat of the pan and how much you stir them when cooking.

That's really odd - I have never once seen a gray liquid seeping from
eggs. Perhaps you cook them differently - I am a slow and creamy person (I
can't wait to hear the responses to *that*!). Have you tried cream? That's
the best!

--
Peter Aitken

Yes, Peter, this is my favorite way of making the eggs. They have never
seeped (as far as I recall) . I find it they are a little more tender using
cream than water.
Dee

Dave Smith said:

Peter Aitken said:

Quoted message said:

Maybe, but water makes fluffier scrambled eggs than milk.

N.

False, long disproven. The reverse is true.
http://www.pgacon.com/KitchenMyths.htm

From my experience, scrambled eggs made with milk tend to seep a gray liquid
when cooked. I always find them fluffier with water. But there are dozens of
textures that you can get with scrambled eggs, all depending on water or milk,
heat of the pan and how much you stir them when cooking.

I've only ever seen that grayish liquid when using a low or nonfat
milk. Tried half and half or <g> cream? oh YUM!

TammyM

"Dee Randall" <[email hidden]> wrote in message
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Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter Aitken wrote:

>
> > Maybe, but water makes fluffier scrambled eggs than milk.
> >
> > N.
> >
>
> False, long disproven. The reverse is true.
> http://www.pgacon.com/KitchenMyths.htm

From my experience, scrambled eggs made with milk tend to seep a gray
liquid
when cooked. I always find them fluffier with water. But there are
dozens of
textures that you can get with scrambled eggs, all depending on water or
milk,
heat of the pan and how much you stir them when cooking.

That's really odd - I have never once seen a gray liquid seeping from
eggs. Perhaps you cook them differently - I am a slow and creamy person
(I can't wait to hear the responses to *that*!). Have you tried cream?
That's the best!

--
Peter Aitken

Yes, Peter, this is my favorite way of making the eggs. They have never
seeped (as far as I recall) . I find it they are a little more tender
using cream than water.
Dee

As you probably know, sour cream is good too. I like to stir it in when the
eggs are about 1/2 done.

--
Peter Aitken

Peter Aitken said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...
> Peter Aitken wrote:
>
>>
>> > Maybe, but water makes fluffier scrambled eggs than milk.
>> >
>> > N.
>> >
>>
>> False, long disproven. The reverse is true.
>> http://www.pgacon.com/KitchenMyths.htm
>
> From my experience, scrambled eggs made with milk tend to seep a gray
> liquid
> when cooked. I always find them fluffier with water. But there are
> dozens of
> textures that you can get with scrambled eggs, all depending on water or
> milk,
> heat of the pan and how much you stir them when cooking.
>

That's really odd - I have never once seen a gray liquid seeping from
eggs. Perhaps you cook them differently - I am a slow and creamy person
(I can't wait to hear the responses to *that*!). Have you tried cream?
That's the best!

--
Peter Aitken

Yes, Peter, this is my favorite way of making the eggs. They have never
seeped (as far as I recall) . I find it they are a little more tender
using cream than water.
Dee

As you probably know, sour cream is good too. I like to stir it in when the
eggs are about 1/2 done.

Cream cheese too.

TammyM

Peter Aitken said:

That's really odd - I have never once seen a gray liquid seeping from eggs.
Perhaps you cook them differently - I am a slow and creamy person (I can't
wait to hear the responses to *that*!). Have you tried cream? That's the
best!

It's a very pale coloured liquid. On the rare occasion that I make scrambled
eggs I usually add just a little water, add some salt and pepper and do them
quickly in a pan on medium heat until they are just barely cooked and still have
a nice wet sheen to them. I find that most people cook them too long and they
lose that nice eggy flavour.

On Fri, 12 Aug 2005 15:12:05 GMT, "Peter Aitken" <[email hidden]>

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message

Quoted message said:

From my experience, scrambled eggs made with milk tend to seep a gray liquid
when cooked. I always find them fluffier with water. But there are dozens of
textures that you can get with scrambled eggs, all depending on water or milk,
heat of the pan and how much you stir them when cooking.

That's really odd - I have never once seen a gray liquid seeping from eggs.
Perhaps you cook them differently - I am a slow and creamy person (I can't
wait to hear the responses to *that*!). Have you tried cream? That's the
best!

Isn't seepage a sign of the eggs being overcooked? The proteins have
unbonded and loosing the liquids that were bound in the structure.

Mr Libido Incognito said:

When I make Scrambled eggs, the eggs come out as in one piece similar to
what a omlete does. That's the way I like them. The way of making
scrambled eggs in a pot and stirring resulting in a pot of small lumps of
eggs just doesn't appeal to me even though it taste fine. Now when I mix
the eggs I add herbs and some finely shredded cheese when beating the
eggs, usually some parrisiene blend by penzeys plus some hot sauce and
pepper. I think salt added before the eggs are cooked doesn't do the eggs
any good. Read somewhere it make them more brittle.

Now when I make a omlete I add the same herbs and hot sauce to the eggs
when beating, but add the cheese just before folding and serving.

How do you like your scrambled eggs?

Pretty solid like yours, although I break them up into fialry
large pieces and get all sides cooked after the first side
pretty much sets. We don't like runny eggs at all.

One good condiment for them is the sweet chile Vietnamese or
Thai chilli (I guess that's how they would spell it) sauce.
(My daughter sides with Stan, though.)

Now, if I make a cheese omelet, I start the same way, but pick
up the edges and let as much of the egg run underneath as
possible. Then put cheese on top, cover until it melts and
the top is pretty much set, fold, and serve.

Other omelet-type things are apt to have the ingredients
either frying in the pan before the eggs are added, or stirred
into the raw egg. Favorite of the former: highly seasoned
(homemade) hash-browns with chopped green olive and maybe some
bell pepper in addition to onion.

I still remember some guy making scrambled eggs for me when I
was in my late teens--the stirred, not very set kind. He was
most pleased with himself, but I really didn't like them at
all. :-)

--
Jean B.

Nancy1 wrote:>

Quoted message said:

Maybe, but water makes fluffier scrambled eggs than milk.

N.

Yeah, I think Julia Child used water. My mom then switched
from milk to water. I use either, depending on my mood and
who's eating them.

--
Jean B.

Dave Smith said:

From my experience, scrambled eggs made with milk tend to seep a gray liquid
when cooked. I always find them fluffier with water. But there are dozens of
textures that you can get with scrambled eggs, all depending on water or milk,
heat of the pan and how much you stir them when cooking.

Can't say mine seep anything when made with milk--or water. Odd.

--
Jean B.

Peter Aitken said:

As you probably know, sour cream is good too. I like to stir it in when the
eggs are about 1/2 done.

Oh!!!!! I just remembered an idea I saw recently in an old
cookbook: use gravy (I am thinking chicken gravy). Also, I
wonder whether eggs would be good done in ... chicken fat?

--
Jean B.

TammyM said:

Cream cheese too.

TammyM

Oh crud! I wasn't going to venture out in the heat again
today, but now I am wanting some nice fresh eggs. Got to see
how late the store that carries them is open--or go tomorrow,
which was my original plan.

--
Jean B.

-L. said:

Quoted message said:

-L. said:

I make kick-butt scrambled eggs. People request them over and

over. I

Quoted message said:

Quoted message said:

use 2 eggs per person (jumbo) and about 1T of milk per two eggs.

I

Quoted message said:

Quoted message said:

scramble with a fork at lightening speed. I cook over low, and

"turn"

Quoted message said:

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
This must be the secret to light and fluffy scrambled eggs.

-bwg

Also cooking over low heat and covering the pan so they can steep in
their own moisture.

-L.

Throw in some diced ham and cheddar cheese and serve with sour cream
(not forgetting a bit o garlic in the eggs) and i would eat it.

But eggs alone are so very bland as to be alsmost tasteless, and egg
white omletes there should be a law against. Of course a soft boiled egg
served with a nice slice of hot garliic bread....
---
JL

Dave Smith said:

Peter Aitken said:

Quoted message said:

Maybe, but water makes fluffier scrambled eggs than milk.

N.

False, long disproven. The reverse is true.
http://www.pgacon.com/KitchenMyths.htm

From my experience, scrambled eggs made with milk tend to seep a gray
liquid
when cooked. I always find them fluffier with water. But there are
dozens of
textures that you can get with scrambled eggs, all depending on water
or milk,
heat of the pan and how much you stir them when cooking.

I never add any liquid to my scrambled eggs, i like them dense rather
than fluffy, though, IIRC i seem to recall having read about a pinch of
cream of tartar (powdered kind) being added to the beaten eggs and then
the tartar acts in some way to slightly fluff the eggs, though i could
be wrong about this, i think i read it in Julia Child's 'Mastering the
art of French cooking'. Of course there is something equally esoteric
about beating the eggs in a copper bowl and the chemical reaction
between the eggs and copper, aluminum bowls can produce an undesirable
chemical reaction.---
JL

Joseph said:

Of course a soft boiled egg served with a nice slice of
hot garliic bread....

Or what I'm just about to have: a soft-boiled egg on a honey-wheat English
muffin with a few drops of Pickapeppa sauce...

Bob

Peter Aitken said:

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

-L. wrote:
>
> I make kick-butt scrambled eggs. People request them over and over. I
> use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
> scramble with a fork at lightening speed. I cook over low, and "turn"
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
This must be the secret to light and fluffy scrambled eggs.

-bwg

Maybe, but water makes fluffier scrambled eggs than milk.

N.

False, long disproven. The reverse is true.
http://www.pgacon.com/KitchenMyths.htm
Peter Aitken

Just because it's on the web, doesn't make it true. At my house, water
is better than milk (maybe it's because I use skim milk). Whatever,
not important enough to argue about.

N.

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter Aitken said:

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] wrote:
> -L. wrote:
> >
> > I make kick-butt scrambled eggs. People request them over and over.
> > I
> > use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
> > scramble with a fork at lightening speed. I cook over low, and
> > "turn"
> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
> This must be the secret to light and fluffy scrambled eggs.
>
> -bwg

Maybe, but water makes fluffier scrambled eggs than milk.

N.

False, long disproven. The reverse is true.
http://www.pgacon.com/KitchenMyths.htm
Peter Aitken

Just because it's on the web, doesn't make it true. At my house, water
is better than milk (maybe it's because I use skim milk). Whatever,
not important enough to argue about.

N.

Yet you are arguing about it.

--
Peter Aitken

Nancy1 said:

Peter Aitken said:

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] wrote:
> -L. wrote:
> >
> > I make kick-butt scrambled eggs. People request them over and over. I
> > use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
> > scramble with a fork at lightening speed. I cook over low, and "turn"
> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
> This must be the secret to light and fluffy scrambled eggs.
>
> -bwg

Maybe, but water makes fluffier scrambled eggs than milk.

N.

False, long disproven. The reverse is true.
http://www.pgacon.com/KitchenMyths.htm
Peter Aitken

Just because it's on the web, doesn't make it true. At my house, water
is better than milk (maybe it's because I use skim milk). Whatever,
not important enough to argue about.

I won't get into the "fluffier" arguement, but I prefer a splash of
water because I don't like the taste that milk imparts.

Bob said:

Joseph said:

Of course a soft boiled egg served with a nice slice of
hot garliic bread....

Or what I'm just about to have: a soft-boiled egg on a honey-wheat
English
muffin with a few drops of Pickapeppa sauce...

Bob

Sometimes when i have overnight guests i take a muffin tin and push slices of
buttered bread into the tins to form a sort of bread cup and then toast it in
the oven, once the bread is lightly toasted a scattering of cheese, diced ham,
green onion, garlic, pinch of curry powder or any other ingredients are placed
in the toast cup and and egg or 2 broken into the cup, the whole thing put
back in the hot oven for 5 - 7 minutes and then served with a nice sauce, my
favorite for this being hollandaise.

I used to have some German glass, lidded containers for boiling & serving the
eggs in that i really liked, one could add any small amount of ingredients one
liked and pop it into a pan of boiling water for a few minutes and then serve
in the container. Unfortunately they 'disappeared' on a cross country move i
once made.

I am considering replacing them with a French ceramic version with a screw top
metal lid. I liked the German clear glass ones as you could actually see the
eggs inside and judge the doneness visually.
---
JL

Peter Aitken said:

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Peter Aitken said:

"Nancy1" <[email hidden]> wrote in message
news:[email hidden]...
>
> [email hidden] wrote:
>> -L. wrote:
>> >
>> > I make kick-butt scrambled eggs. People request them over and over.
>> > I
>> > use 2 eggs per person (jumbo) and about 1T of milk per two eggs. I
>> > scramble with a fork at lightening speed. I cook over low, and
>> > "turn"
>> ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>> This must be the secret to light and fluffy scrambled eggs.
>>
>> -bwg
>
> Maybe, but water makes fluffier scrambled eggs than milk.
>
> N.
>

False, long disproven. The reverse is true.
http://www.pgacon.com/KitchenMyths.htm
Peter Aitken

Just because it's on the web, doesn't make it true. At my house, water
is better than milk (maybe it's because I use skim milk). Whatever,
not important enough to argue about.

N.

Yet you are arguing about it.

--
Peter Aitken

Huh? I thought we were discussing.

N.