Scrambled Eggs with a twist - Tilted Forum Project Discussion Community

Church · 10-21-2003, 08:04 PM

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.

Chingal0 · 10-21-2003, 08:57 PM

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

Doos · 10-22-2003, 12:38 AM

So thats the colour thing. Excellent.

Ganguro · 10-22-2003, 01:29 PM

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.

Dilbert1234567 · 10-24-2003, 12:30 AM

i never put milk in the eggs

tj2001cobra · 10-24-2003, 10:27 AM

What is wrong with cooking them when they are cold?

I DONT know eggs.

Quote:

Originally posted by Ganguro
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.

Chingal0 · 10-24-2003, 12:46 PM

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.

10-21-2003, 08:04 PM	#1 (permalink)
Church Tilted F*ckhead Location: New Jersey	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. Last edited by Church; 10-21-2003 at 09:14 PM..

10-21-2003, 08:57 PM	#2 (permalink)
Chingal0 Something like that.. Location: Oreygun.	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 __________________ "Eventually I became too sexy for my gym membership fee."

10-22-2003, 12:38 AM	#3 (permalink)
Doos Crazy Location: South Africa	So thats the colour thing. Excellent. __________________ Don't be alarmed, I'm an African. Conscience is what hurts when everything else feels good.

10-24-2003, 12:30 AM	#5 (permalink)
Dilbert1234567 Devils Cabana Boy Location: Central Coast CA	i never put milk in the eggs __________________ Donate Blood! "Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen

10-24-2003, 12:46 PM	#7 (permalink)
Chingal0 Something like that.. Location: Oreygun.	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. __________________ "Eventually I became too sexy for my gym membership fee."

10-22-2003, 01:29 PM	#4 (permalink)
Ganguro Army of Me	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.