Quote:
Originally Posted by little_tippler
ok I had to come back here and say:
noooooo. NEVER add milk to scrambled eggs. Ruins them.
ok that is all.
|
how can you say that? Reverse it: always add milk (or better yet, cream) to scramble eggs, improves them, makes them fluffy. Just don't add too much, about a tablespoon per egg, or else they're too watery.
I've tried the no milk method (and believe me, cooking breakfast in the Holiday Inn has passed many a scrambled egg through my hands) and they are too flat, and get returned. Personally too.
Now, if you're making an omelette, I agree. A splash of water is all you need, and you get a nice flat cooked egg that wraps well.