to add milk or not to eggs...

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scrumptiouschef
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RE: to add milk or not to eggs... 2012/02/19 11:04:49 (permalink)
I've cooked a few thousand eggs in my life as a chef. I've worked for two breakfast houses that were extremely busy + I love eggs and cook them at home 7 days a week. Here's the guide http://www.scrumptiousche...Ever-Put-in-Your-Mouth
if you don't have the time to click through. The basics:
good eggs
heavy cream
good butter [I use Parma]
whip the eggs with the cream
melt the butter
pour the egg/cream mix in
cook til they're as done as you like
hopefully a few of the 2000 plus people that read the article I wrote gave this method a shot.
It is still the finest recipe I've ever tried.
Water's for drinking, not for scrambling eggs
#31
mar52
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RE: to add milk or not to eggs... 2012/02/19 14:10:43 (permalink)
I always add milk or half and half.
 
If you read all over the IHOP menu, somewhere you'll see a notation that....  They add their pancake mix to the omelets.
 
Carb counters beware!
#32
Foodbme
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RE: to add milk or not to eggs... 2012/02/19 15:48:30 (permalink)
Scrumptious,
Your recipe calls for Parmigiano Reggiano butter!
I've not heard of or seen it. Sounds terrific!
Do you make it yourself? If so, recipe please!
#33
Tampico
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RE: to add milk or not to eggs... 2012/02/19 16:51:12 (permalink)
2 extra large eggs room temperature.
1 tablespoon grated hard butter
1 tablespoon yellow mustard
Heavy pinch old bay

Mix eggs, mustard, and old bay thourghly. Grate in butter and add to medium high nonstick skillet and continue to mix and until desired doness.

Another method:
1 hardboiled egg yolk, 1 tablespoon yellow mustard, 1 tablespoon water. Mix into a paste. Add to 3 eggs and mix thourghly. Add 2 tablespoons grated butter with a pinch of salt and sugar. Cook in medium high nonstick skillet.

#34
mar52
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RE: to add milk or not to eggs... 2012/02/19 18:18:34 (permalink)
Hi Tampico,
 
Are your recipes for scrambled eggs?  I've never thought of using mustard although I love it in Deviled Eggs.
 
Welcome to Roadfood!
#35
Tampico
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RE: to add milk or not to eggs... 2012/02/19 18:39:58 (permalink)
Yes they are both scrambled egg recipes. But you can make an omelet as well.
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Foodbme
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RE: to add milk or not to eggs... 2012/02/19 18:59:33 (permalink)
mar52
Hi Tampico,
Are your recipes for scrambled eggs?  I've never thought of using mustard although I love it in Deviled Eggs.
Welcome to Roadfood!

I use dry mustard when making Egg Salad as well as Deviled Eggs. Sounds plausible for use in other egg dishes.
#37
Michael Hoffman
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RE: to add milk or not to eggs... 2012/02/20 10:13:56 (permalink)
Foodbme

Scrumptious,
Your recipe calls for Parmigiano Reggiano butter!
I've not heard of or seen it. Sounds terrific!
Do you make it yourself? If so, recipe please!


Parma butter is Burro di Parma -- just butter from Parma, not Parmigiano Reggiano.
#38
ces1948
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RE: to add milk or not to eggs... 2012/02/20 11:01:49 (permalink)
I use a tablespoon of half and half for two eggs and mix along with salt and pepper. At least 1/4 to 1/2 stick of butter melted and bubbly in a 6in pan.
Cook over medium heat moving the eggs constantly. Very fluffy and light.
#39
kevincad
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RE: to add milk or not to eggs... 2012/02/20 11:45:38 (permalink)
claracamille

When making scrambled eggs I always never knew exactly how long to whip the eggs.  I got a hint from watching America's Test Kitchen- whip eggs 70 times.  Eggs are always completely yellow, no white remaining, perfect.


For a very fluffy and thick omelet, first seperate eggs, beat egg whites until very frothy, then fold in the beaten yolks. Makes a really thick impressive omelet!
 
#40
Foodbme
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RE: to add milk or not to eggs... 2012/02/20 13:35:30 (permalink)
Michael Hoffman

Foodbme

Scrumptious,
Your recipe calls for Parmigiano Reggiano butter!
I've not heard of or seen it. Sounds terrific!
Do you make it yourself? If so, recipe please!


Parma butter is Burro di Parma -- just butter from Parma, not Parmigiano Reggiano.

In his Blog he says Parmigiano Reggiano but in his RF post he just says Parma. Thanks for clearing that up although the thought of  having a butter that includes the beloved cheese sounds intriguing. Bet it would be good on steamed veggies and other stuff.
#41
ALLGOOD
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RE: to add milk or not to eggs... 2012/02/20 14:11:28 (permalink)
We once had to use Miller Lite instead of milk.  We were ice fishing.  It actually worked.  Unfortunately we also didn't have any utensils to eat with so we had to use Ranch flavored Doritos.  I was just dating my husband at the time....and yes I still married this lovable, unprepared soul.  .  and, yes, I do ALL the cooking now.
#42
Michael Hoffman
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RE: to add milk or not to eggs... 2012/02/20 14:25:07 (permalink)
I always add milk (unless I happen to have some cream) to my eggs when I beat them to make scrambled eggs. With omelets I add a teaspoon of water.
#43
scrumptiouschef
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RE: to add milk or not to eggs... 2012/02/20 17:31:49 (permalink)
sorry
for the mixup y'all. More on Parma butter http://www.delitia.com/prodotti/butter.aspx
 
if you're in Austin you can buy this nectar at Central Mkt.
 
It is divine and makes fine scrambled eggs
#44
ann peeples
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RE: to add milk or not to eggs... 2012/02/20 17:34:57 (permalink)
Mr. Hoffman is correct in the way scrambled eggs should be made. Milk/cream for scrambled, water for omelettes.
#45
ALLGOOD
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RE: to add milk or not to eggs... 2012/02/20 17:48:15 (permalink)
10-4 on the water for omelettes.  Three eggs, three tablespoons of water, beat up good makes for a nice omelet. 
#46
apul
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RE: to add milk or not to eggs... 2012/02/21 06:52:12 (permalink)
It's all about the heat.  Low heat and taking the time to keep 'em moving makes for a great scrambled egg. Heck. I add tomato 
#47
Big_g
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RE: to add milk or not to eggs... 2012/02/21 12:40:08 (permalink)
Try 3 eggs, 2-3 splashs of tabasco, and a fork full of miracle whip, beaten well and used for the base of an omlet...very tasty.
#48
fishtaco
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RE: to add milk or not to eggs... 2012/02/21 13:57:20 (permalink)
apul

It's all about the heat.  Low heat and taking the time to keep 'em moving makes for a great scrambled egg. Heck. I add tomato 

 
Agree 101%. Low and slow about 225.

#49
ann peeples
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RE: to add milk or not to eggs... 2012/02/21 19:35:58 (permalink)
From the responses, I would eat anybody's eggs here!!!!!
#50
bartl
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RE: to add milk or not to eggs... 2012/02/22 20:25:58 (permalink)
When visiting Mont St. Michel, I took a look in the windows of the kitchens, and copied what I saw. I use either half and half or sour cream (just a little in either case), whip the eggs into a froth, and pour into a buttered saute pan (medium heat). I wait one minute, then start using a narrow spatula to lift up a small part, then tilt the pan to let the liquid egg flow in. I continue around and around, until no more egg will flow. Then I add ingredients to the center, fold in half, brown a little on both sides, and eat immediately.
 
Bart
#51
carlton pierre
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RE: to add milk or not to eggs... 2012/07/22 07:47:37 (permalink)
I probably add cream or half and half more often than not.  I like my scrambled eggs either way.
#52
Root-Beer Man
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RE: to add milk or not to eggs... 2012/07/22 17:03:50 (permalink)
I usually add a splash of milk for scrambled or omelets. I might use cream if I have any on hand and want something rich, but usually the milk will do. Has to have a bit of fat in it, too. Skim won't do.
#53
fishtaco
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RE: to add milk or not to eggs... 2012/07/23 13:59:18 (permalink)
I prefer to add a bit of sour cream.
#54
gostillerz
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RE: to add milk or not to eggs... 2012/07/24 11:30:36 (permalink)
I don't add milk or water. I crack them in the pan, then scramble them so there's bits of white and yellow. And always take them off before they're done. They'll firm up on the plate.
#55
californyguy
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Re:to add milk or not to eggs... 2012/07/24 13:52:35 (permalink)
I seldom add milk ,but do like to add cheese to scrambeled eggs ,which is a form of milk of course. I like to chop some good cheddar into small cubes (how much depends on how porky I feel that morning) and slowy cook the mixture in a bit of butter until parts of the  melted cheese just begin to turn a little brown..mmmmmm 
#56
stricken_detective
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Re:to add milk or not to eggs... 2012/07/24 23:17:59 (permalink)
I would never eat scrambled eggs as a kid. They were "gross". As an adult, I found out why--THE MILK.
 
I'm not Hispanic--my Italian grama NEVER added milk. She would melt the butter in the pan, scramble up an egg or two & when the butter was hot & just turned brown, she would add them to her cast iron pan & scramble them until done with a fork. Those scrambled eggs I will eat until the end of time. If I run out of butter I've used safflower oil in a pinch. (we never use olive oil for anything other than salad, it's got too low of a smoke point.)
 
My favorite part of this thread was all the "rules" for eggs.
#57
love2bake
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Re:to add milk or not to eggs... 2012/07/28 18:45:37 (permalink)
I'm not a milk or cream in scrambled eggs fan, but people do seem to expect it, and it softens them a bit. 
 
What I love is cooking them in bacon fat instead of butter.
#58
stricken_detective
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Re:to add milk or not to eggs... 2012/07/29 02:29:25 (permalink)
^^that is another tasty way. Mix some vegetables in, put the heat on low & cover the pan. Add cheese in about 5 minutes & cover again. My grandfather's favorite.
#59
marzsit
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Re:to add milk or not to eggs... 2012/08/04 08:10:57 (permalink)
i'm european (hungary/yugoslavia/germany) and none of my relatives have ever added milk or cream to scrambled eggs. they do, however, like their scrambled eggs very runny, which i don't..........
 
bacon grease was always preferred over butter.
 
my favorite way to make scrambled eggs is to melt butter or bacon grease in a double boiler, beat the eggs heavily in a bowl using a whisk or electric blender, cook until the eggs are set but still soft.
 
omelets are a different manner. i like cast iron, and i have a lodge "chef's skillet" just for making omelets. it has sloping sides like a conventional omelet pan, not the sharp corner at the bottom that a skillet has.. beat the eggs as above and cook using butter or bacon grease until very lightly browned.
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