Basic knowledge to scrambled eggs; to milk or not?

[donnie27]

Just another method that I saw on tv once........BUT I've never tried it. Guess I forgot, but the Chef said he used a bit of selzer or club soda instead of milk. Anyone else ever tried this ? It's supposed to make very fluffy eggs.
Donna

[threeovens]

tammy dalton wrote:
I was looking for the same thing and found this on youtube.
http://www.youtube.com/watch?v=auHz2xjARns I hope its ok to post links here I've never done it before. If i'm not supposed to do it sorry [/url]

Thanks for posting that video. I really enjoyed watching it. I have never had my scrambled eggs that soft, but it looked very good.

[Diann is Cooking]

I cook my scrambled eggs without milk simply because I usually don't have any in the house (it goes bad before I can finish the carton), but on the rare occasions where I do have it available, i find that milk does NOT toughen the eggs, but makes them softer.

As for salt, I don't use salt at all on my scrambled, fried or poached eggs, simply because I just don't like the taste with those forms of eggs. I have no idea if salt "hardens" the eggs, but having eaten scrambled eggs cooked by friends or family (where they do use the salt shaker), I haven't noticed this reaction.

[Secret Agent]

What I have learned after cooking a million eggs is that milk will give you a flatter and more tough texture to scrambled eggs unless you separate them, beat the milk into the yolk, whip the white a little, fold them together and then continue with your scrambled egg recipe or flat omelet recipe. Water helps the white from toughening if you use 1/2 teaspoon per large egg - in my experience water makes a fluffier egg. If you use too much water you will get a very watery end to your egg.

I hate undercooked eggs so much! I don't want scrambled egg soup, don't want you to pour them onto my plate! I shudder to think of them. It's the one thing Ina Garten makes that causes me to retch. I can't even watch her make them.

That's just one Grandma's opinion.

SA

[jneen]

I always made mine with milk just like my mom until I saw a chef on t.v. that said to use water. Now I just add a couple of tablespoons of water and beat that in. I don't salt them until they are cooked.

[Karina A]

I use milk also, but I did try scrambled eggs with cream cheese at a quaint little restaurant in Key West and they were so decadent. Recipe is in my profile.

[SarasotaCook]

Karina A wrote:
I use milk also, but I did try scrambled eggs with cream cheese at a quaint little restaurant in Key West and they were so decadent. Recipe is in my profile.

One of my favorite ways to make eggs is 4 eggs (for 2) with 2 tablespons water, whisk well. sautee on low and then mis in 2 oz herb cheeze, boursin is what I used.OMG, so good Just stirred and finished until soft scrambled.

[CaliBeach6429]

Hmm....now that I think about it I actually just add water to them and whisk them Maybe adding milk isn't too great of an idea then?

[GlamAtomic]

I usually do mine with a little half & half, then cook them in melted butter, and salt & pepper them afterwards. This is just my personal preference however... although my boyfriend seems to love them this way too

[WhatamIgonnaeatnext?]

I like fried eggs much better. I'm still hungry after eating scrambled. But I always put milk in mine just because that's the way it was done when I grew up. I salt and pepper mine while I'm cooking them for the same reason. I'll have to try with water instead and see if I like them better. Thanks for all the suggestions!

[cgarman]

I have always used water in my scrambled eggs instead of milk. I have heard many chefs say to do this. Milk tends to make the eggs tough and rubbery.

[The Offal Guy]

If your scrambled eggs are tough, you've done one of two things:

1. Cooked them too long.
2. Cooked them at too high a temperature.

Egg protein is very delicate and full of water. Heat makes this water evaporate, bringing the protein molecules closer together during cooking. If you want fluffy, palatable eggs, cook slowly and fold gently as they cook, allowing the runny, raw parts to touch the hot pan.

Go ahead and add milk, cream, water, sour cream, cream cheese, hot sauce, veggies, or whatever you want when you scramble your raw eggs. Salt them after, as adding salt before will draw the water out and make them dry up faster. If you prefer cheese, add it before the eggs are plated, but not while they're still very raw. Cheese will burn if left on the heat too long.

[The Offal Guy]

If your scrambled eggs are tough, you've done one of two things:

1. Cooked them too long.
2. Cooked them at too high a temperature.

Egg protein is very delicate and full of water. Heat makes this water evaporate, bringing the protein molecules closer together during cooking. If you want fluffy, palatable eggs, cook slowly and fold gently as they cook, allowing the runny, raw parts to touch the hot pan.

Go ahead and add milk, cream, water, sour cream, cream cheese, hot sauce, veggies, or whatever you want when you scramble your raw eggs. Salt them after, as adding salt before will draw the water out and make them dry up faster. If you prefer cheese, add it before the eggs are plated, but not while they're still very raw. Cheese will burn if left on the heat too long.

[SarasotaCook]

Honestly, it depends how you are using your eggs. Scrambled, plain, with veggies, omelette, scrambled in a sandwich, or soft scrambled.

All different types I make differently. To me there isn't one single method.