On Thu 26 Jun 2008 07:52:36a, notbob told us...
> 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
>
I totally agree. Achieving the consistency you want is directly dependent
on the level of heat, how the eggs are moved about in the pan, and the
duration of cooking time.
--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Reduce Carbon Dioxide emmissions -
STOP Breathing
-------------------------------------------