On Sunday, April 27, 2014 11:32:14 PM UTC-4, notbob wrote:
>
> The thing that's killing the taste is all that dairy crap added to the
> eggs. I quit adding milk/cream to scrambled eggs decades ago. Dairy
> adds NOTHING!, except stretching the total amount. The lower the cream
> (milk), the greater the weeping. Try making scrambled eggs w/o dairy.
> Try making scrambled eggs w/o browning a side. Try making scrambled
> eggs like the French. I gar-own-tee you'll never need dairy in yer
> eggs, again (unless yer going for a custard).
>
> nb

At last someone who understands omelettes. I don't know where
adding dairy came from (it goes way back) but it's one of the
worst practices in egg making. The French omelette is very
good. However, the slightly browned overfilled American
omelet is also good. Just consider it as a completely
different dish.

http://www.richardfisher.com