On Mon, 28 Apr 2014 12:40:45 -0700 (PDT), Helpful person
> wrote:

> 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.
>
My omelets don't weep and there's no dairy or browning to them.


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