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notbob

On 2008-06-26, > wrote:
>

> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?

I rabidly disagree with this practice and will add no additional liquids of
any sort to scrambled eggs. For years I added milk cuz that's what my
mother did, but I began to notice there was always a residual amount of
moisture to the eggs. If I didn't overcook them in the pan (browned), I'd
find this moisture draining out on the plate. It took me quite awhile
before I realized it was from the milk and/or water. Cooking scambled eggs
with no aditional liquids completely eliminates this phenomena.

nb