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Scrambled Eggs with a twist
Here is a tip that sounds gross, but tastes great.
When making scrambled eggs, omit the milk (if you use it). Instead, replace it with about a teaspoon of sour cream and some feta cheese. Like I said, don't knock it 'till you try it. |
Sour cream keeps eggs yellow too! When cooking mass amounts for buffets etc, sometimes they can turn green-ish or get a slight hue of crap and sour cream prevents that from happening.
Oh, always omit milk :D |
So thats the colour thing. Excellent.
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another substitute is miricle whip, or mayo..
also beat them with a wire whisk while at room temperature.. NEVER cook a cold egg.. .. and if you want really light and fluffy eggs, combine with a tablespoon of miricle whip, a little milk and put in a blender.. I know eggs. |
i never put milk in the eggs
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What is wrong with cooking them when they are cold?
I DONT know eggs. Quote:
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Yea, im not quite sure what the problem with cooking cold eggs is. If they are warm they lose 'grades' ie grade AA large eggs. Never heard anyone tell me not to cook cold eggs, usually its cook the cold ones, bake with the room temp ones.
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