to add milk or not to eggs...

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naxet76
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2007/03/19 15:40:00 (permalink)

to add milk or not to eggs...

I'm sure this isn't a new topic but I wonder who out there adds milk to their scrambled eggs. I definitely don't, no one I know (who isn't anglo) does this. I just put some oil or shortening in a pan and add my eggs and scramble them in there. My roommate in college(who's white but grew up with a lot of Hispanic culture) thought it was so odd how I made scrambled eggs. Just like I thought it was weird to add milk.
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    TwoJays
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    RE: to add milk or not to eggs... 2007/03/19 15:49:42 (permalink)
    We add sour cream. Learned that trick from "Ralphie" on The Sopranos, seconds before Tony whacked him.

    John
    #2
    Adjudicator
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    RE: to add milk or not to eggs... 2007/03/19 18:35:04 (permalink)
    I might add some half & half when I am doing a quiche or a friatta, but never for basic scrambled eggs.
    #3
    Michael Hoffman
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    RE: to add milk or not to eggs... 2007/03/19 19:35:10 (permalink)
    I always add a bit of milk or heavy cream to beaten eggs that I'm going to scramble. Just water for omelets.
    #4
    JBarry713
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    RE: to add milk or not to eggs... 2007/03/19 21:38:50 (permalink)
    Never really heard of adding milk to scrambled eggs as an ethnic thing. I'm white and add milk to scrambled eggs and I've seen friends add cream cheese as well.
    #5
    morningglory
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    RE: to add milk or not to eggs... 2007/03/19 22:11:13 (permalink)
    quote:
    Originally posted by naxet76

    I'm sure this isn't a new topic but I wonder who out there adds milk to their scrambled eggs. I definitely don't, no one I know (who isn't anglo) does this. I just put some oil or shortening in a pan and add my eggs and scramble them in there. My roommate in college(who's white but grew up with a lot of Hispanic culture) thought it was so odd how I made scrambled eggs. Just like I thought it was weird to add milk.


    I alsways add milk, or cream for scrambled eggs, and never gave it a second thought, especially from any ethnic viewpoint.

    They always tasted yummy/creamy, to me. What am I missing?
    #6
    naxet76
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    RE: to add milk or not to eggs... 2007/03/19 22:20:32 (permalink)
    not so much ethnic but......... what I'm trying to say is that if you'd ask someone who was hispanic, specifically someone of Mexican descent if they put milk, cream, etc. in their eggs I am certain many of them will either look at you strangely or say they prefer not to. I always wondered why scrambled eggs looked different at IHOP or restaurants like from those my family made. I guess they added milk to make them fluffy. oh and btw, I've heard that adding water DOES make them creamier and better tasting than milk.
    #7
    kman160
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    RE: to add milk or not to eggs... 2007/03/19 22:47:45 (permalink)
    Mom always added milk, so I do
    #8
    morningglory
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    RE: to add milk or not to eggs... 2007/03/19 23:24:23 (permalink)
    Just checked http://www.recipezaar.com/216175

    And found this:

    Pat's Easy Scrambled Eggs
    Recipe #2161751 rating
    One trick to great scrambled eggs is not an ingredient — it's TIME. I really don't like scorched eggs so I take my time making them over very low heat and boy do they turn out nice. And I used to add milk to my scrambled eggs and omlettes until I saw The Frugal Gourmet (Jeff Smith) adding WATER. Don't ask me why but, in my opinion, water makes better scrambled eggs than milk — that's subjective but it works for me. I also use red pepper because it digests MUCH easier than black pepper and tastes great too, adding almost no heat at all in this quantity. The ground red pepper also makes an attractive garnish. Finally, the aroma of a fresh orange slice garnish alongside these eggs just makes them twice as good as they already are. Finally, this recipe should very much help out NEW CHEFS who have experienced trouble in cooking eggs. Enjoy!
    by Bone Man | Edit...My Notes

    Requires Premium MembershipMy Notes

    ONLY YOU see your private notes, and they print with the recipe.


    1 servings 20 min 5 min prep
    Change to: servings US Metric
    3 large eggs
    1 1/2 tablespoons water
    1/4 teaspoon table salt
    1 pinch ground red pepper
    1/2 teaspoon bacon drippings (optional)
    1 tablespoon salted butter
    1 orange slice (garnish)

    Not the one? See other Pat's Easy Scrambled Eggs Recipes
    < 30 mins Breakfast
    Pacific Northwest Breakfast
    Very Low Carbs Breakfast
    Eggs Breakfast
    Comfort Food Breakfast
    Over VERY low heat in a non-stick skillet, add the butter and bacon drippings and allow the butter to melt and heat.
    Crack the eggs into a medium bowl and beat them with a fork for about 15 seconds. Then, add the water and beat them for 15 seconds longer.
    Pour the beaten eggs into the skillet of heated grease/butter and allow them to slowly solidify over the low heat, turning large chunks of egg as necessary. DO NOT add seasonings yet.
    Remove the eggs from the heat and plate them up before they dry out! Try them immediately past the "runny" stage. Add the salt and pepper once the eggs are on the plate. After salting and peppering the eggs, add the orange slice on the side as a garnish.
    Serve with jellied toast or buttered biscuits.


    I still add milk or cream. I am not sure if I can even tell the difference.
    #9
    MikeS.
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    RE: to add milk or not to eggs... 2007/03/20 00:06:39 (permalink)
    I used to add mailk but years ago I saw a cooking show that added COLD water. I tried that and it did make a difference. I too turn down the heat, they may take a minute or 2 longer but it is worth it.
    #10
    enginecapt
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    RE: to add milk or not to eggs... 2007/03/20 09:04:29 (permalink)
    I'm a half-breed Choctaw/white-eye and I too add water. I do it because my daddy did it. But I don't put ketchup on my eggs like he did.
    #11
    Williamsburger
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    RE: to add milk or not to eggs... 2007/03/20 09:08:00 (permalink)
    quote:
    Originally posted by Michael Hoffman

    I always add a bit of milk or heavy cream to beaten eggs that I'm going to scramble. Just water for omelets.



    As much as I hate adding noise to signal - "Ditto"
    #12
    BTB
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    RE: to add milk or not to eggs... 2007/03/20 09:44:03 (permalink)
    Just as Alton suggested on his Good Eats show on the subject, I always add a bit of milk to my scrambled eggs. I've tried both without anything and with a little water . . . nope . . . went back to a little milk.
    #13
    jmckee
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    RE: to add milk or not to eggs... 2007/03/20 09:59:37 (permalink)
    I always add a bit of milk to scrambled eggs or omelets -- maybe a tablespoon for every two eggs or so.

    For coddled eggs, or eggs baked in a ramekin, I usually film the top with just a little heavy cream.
    #14
    fabulousoyster
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    RE: to add milk or not to eggs... 2007/03/20 10:00:28 (permalink)
    SCRAMBLED eggs I do add a tbs or two of milk.
    #15
    Cinnabonbon
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    RE: to add milk or not to eggs... 2007/03/20 10:11:09 (permalink)
    My parents added a bit of milk or cream when scrambling eggs. I've always added milk. I heard that milk toughens the egg and to add water, sour cream or cream cheese. I've tried them all. My preference is milk or heavy cream, IMO it just makes a fluffier, richer, and creamer scrambled egg.
    #16
    Mosca
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    RE: to add milk or not to eggs... 2007/03/20 11:18:23 (permalink)
    I think that there's a bit of a consensus going on. European Americans add water or milk to their scrambled eggs because their parents taught them to. Since most Hispanic Americans don't have Caucasian parents, they didn't learn to do that.

    Tom
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    dreamzpainter
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    RE: to add milk or not to eggs... 2007/03/20 15:16:03 (permalink)
    LMAO Tom!!

    I add a tablespoon of room temp water per egg and a couple dashes of hot sauce before beating to a froth with my imersion blender. Butter in the hot pan and turn it down to medium just b4 pouring in the eggs, if usning cheese I add it at the same time (room temp of course)
    #18
    Ashphalt
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    RE: to add milk or not to eggs... 2007/03/20 15:25:29 (permalink)
    quote:
    Originally posted by Mosca

    I think that there's a bit of a consensus going on. European Americans add water or milk to their scrambled eggs because their parents taught them to. Since most Hispanic Americans don't have Caucasian parents, they didn't learn to do that.

    Tom


    Then we may extrapolate that orphans don't eat eggs.

    BTW - Never heard of making scrambled eggs without some dairy product until I read it (elsewhere on this site). Guess that makes be very non-Hispanic.
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    Fieldthistle
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    RE: to add milk or not to eggs... 2007/03/21 06:09:16 (permalink)
    Hello All,
    I always would put a big slab of butter in the skillet, let it melt, then add my eggs.
    My wife always added milk for her and my daughter.
    When I make scrambled eggs for my daughter, I put a slab of butter in the skillet,
    then put some milk in a measuring cup, crack the egg and put it in with milk, added salt
    and pepper, and stir it up well before pouring it into the skillet.
    Take Care,
    Fieldthistle
    #20
    doggydaddy
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    RE: to add milk or not to eggs... 2007/03/21 06:45:35 (permalink)

    Water has been a constant for me, whether at home or cooking professionally. If I am cooking at a restaurant, sometimes I will add soda water, which is great for pancake batter too.

    The restaurant where I am at uses milk and I cannot tell the difference as they are cooked on a flat top griddle. That was discussed in another topic and even I cannot help but create chop scramblers.

    I wish to ask a question to all the pros out there. Do you crack and scramble them to order or make a batch of eggs that you can ladle out? I ask this as I am of the crack two dozen eggs into a container school that is held in a ice bath. I am hearing that the Health Dept frowns on this, preferring that they are scrambled to order. This bothers me as the bowl that I use for this procedure becomes crusted with egg residue very quickly. It is one of the too many steps that are required to make an order of eggs. Oh yeah, and the milk container can sit out at room temp for hours...

    Don't tell me to change bowls as this is something that the owner does. He claims that the customers want to see the eggs being scrambled. Considering the clientele, it is like saying that I want them to build a house with a hammer and hand saw instead of using power tools.

    This is not a complaint, as the owner has taken and implemented some of my suggestions. I wish to get some input from others before I talk to him about improving and streamlining how we prepare them.

    mark
    #21
    naxet76
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    RE: to add milk or not to eggs... 2007/03/21 10:02:49 (permalink)
    Too funny Tom!!!
    But yep, you're right! Last time I checked my parents were short, dark, and spoke a strange language they call "español"-------stereotypical, but true!
    Btw, maybe I'm not even making scrambled eggs, maybe they're just broken up fried eggs. This morning I put oil in the pan, cracked the eggs, and let them fry a bit and slowly stirred them around with a rubber spatula (better than a regular spatula)until they were scrambled. Then I had two slices of toast and a large glass of Ovaltine chocolate that I put in the freezer for a few minutes; I like extra cold chocolate milk.
    #22
    Rick F.
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    RE: to add milk or not to eggs... 2007/03/21 12:18:27 (permalink)
    I usually add milk, sour cream, or cream cheese to scrambled eggs, but not always. On the other hand, I almost always fry—excuse me, *sauté—or scramble eggs in butter or add it to boiled—excuse me, *simmered—eggs as a "moisturizer," so whether or not I use it as an ingredient, it's there.

    I can't remember my mother's having taught me much about cooking, and certainly not about cooking eggs. The rudiments of swiss steak, yes; but that's about it.

    *After all, we're talking haute cuisine here. Or is it "haughty cuisine"?
    #23
    Mosca
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    RE: to add milk or not to eggs... 2007/03/21 14:44:00 (permalink)
    quote:
    Originally posted by Ashphalt

    quote:
    Originally posted by Mosca

    I think that there's a bit of a consensus going on. European Americans add water or milk to their scrambled eggs because their parents taught them to. Since most Hispanic Americans don't have Caucasian parents, they didn't learn to do that.

    Tom


    Then we may extrapolate that orphans don't eat eggs.



    !

    My turn to laugh!

    So much of what we learn to cook we learn from mom, not from books or TV. My wife's mom died when she was 11, and believe me, my wife DOES NOT know how to cook; boiled chicken with bbq sauce = barbecued chicken. It's a good thing I learned to cook from my mother, and spent many years perfecting my craft as a bachelor!


    Tom
    #24
    dancinhomer
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    RE: to add milk or not to eggs... 2007/03/21 16:53:46 (permalink)
    I make the best scrambled eggs in the world. It's not bragging, it's simply true.

    If you don't add a little milk to the eggs, they don't fluff up. If you add too much milk, then the excess milk runs off the eggs on the plate, which is unappetizing, so just add a little. I would say a teaspoon per egg will do it.

    Also, it doesn't matter if you are cooking on low heat or high.... stir the second the eggs hit your pan and don't stop. I'm serious .... do not stop! You will be amazed how much better the eggs taste.
    #25
    CajunKing
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    RE: to add milk or not to eggs... 2007/03/22 10:25:06 (permalink)
    quote:
    Originally posted by Mosca

    quote:
    Originally posted by Ashphalt

    quote:
    Originally posted by Mosca

    I think that there's a bit of a consensus going on. European Americans add water or milk to their scrambled eggs because their parents taught them to. Since most Hispanic Americans don't have Caucasian parents, they didn't learn to do that.

    Tom


    Then we may extrapolate that orphans don't eat eggs.



    !

    My turn to laugh!

    So much of what we learn to cook we learn from mom, not from books or TV. My wife's mom died when she was 11, and believe me, my wife DOES NOT know how to cook; boiled chicken with bbq sauce = barbecued chicken. It's a good thing I learned to cook from my mother, and spent many years perfecting my craft as a bachelor!


    Tom



    That depends on the orphanage and who was cooking that day, or did the just serve gruel and water.
    #26
    Mosca
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    RE: to add milk or not to eggs... 2007/03/22 14:30:36 (permalink)
    Well don't they put the orphans to work in the kitchen?


    (edit:)
    #27
    Samsummers
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    RE: to add milk or not to eggs... 2011/12/28 17:36:48 (permalink)
    If you add the milk in a cup with the eggs and mix them they mix smoother for a completely uniform scrambled egg no whits parts just all yellow
    #28
    Foodbme
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    RE: to add milk or not to eggs... 2011/12/28 18:32:24 (permalink)
    1. IMPORTANT- Eggs should be at room temperature.
    2. Heat a non-stick OR Seasoned Omelet pan to Med-Hi Heat.
    3. Add 1 TBSP Water for every 2 Large or Ex Lg eggs in a bowl.
    4. Put a thin coat of Olive Oil in the pan; let it heat up.
    5. Beat eggs with a wisk to get air in them
    6. Pour eggs into pan. The water in the eggs hits the hot oil in the pan causing the eggs to bubble & fluff up.
    7. Swish the eggs around to get the uncooked eggs to the edge and give body to your eggs.
    8. Turn the heat down and scramble if you want scrambled eggs or add filling and flip 1/2 of eggs over top of filling.
    9. Turn off heat, remove from burner and let sit to desired doneness. The eggs will continue to cook off the heat.
    10. Result? Nice fluffy scrambled eggs or omelet!
    post edited by Foodbme - 2011/12/28 18:41:07
    #29
    claracamille
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    RE: to add milk or not to eggs... 2012/02/19 09:40:11 (permalink)
    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.
    #30
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