A couple of years ago I was told to mix milk with eggs for omelettes and
water with eggs for scrambled eggs....or vice-versa. Is this true and
which should be used with which?
Best wishes,
Ellie.... who is suffering from the smoke from the San Bruno mountain
(SF Peninsula) fire and other nearby CA fires....but not nearly as much
as the poor people who have lost homes and businesses.....I feel so
sorry for these folks

wrote in news:18734-486335FE-126@storefull-
3334.bay.webtv.net:

>
> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?
> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> as the poor people who have lost homes and businesses.....I feel so
> sorry for these folks
>
>


I use water for omelettes, and cream for scrambled eggs.



--
Peter Lucas
Brisbane
Australia


Life is a walk of death. Each day we walk hand in hand with death, and
nothing can guarantee our living one more day.
Treat every breath as the last, every heart beat, every moonrise, and every
smile.
For who can say they won't be... Ride the Wind's, and where ever they take
you, make it better, that is the way of the warrior.

wrote:
> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?

I do it the other way around, and my scrambled eggs turn out fluffy, and
my omelettes turn out firm and yet still light. If you want fluffy
omelettes and firm scrambled eggs, do it that way. :-)

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

Serene Vannoy wrote:

> wrote:
>> A couple of years ago I was told to mix milk with eggs for omelettes and
>> water with eggs for scrambled eggs....or vice-versa. Is this true and
>> which should be used with which?
>
> I do it the other way around, and my scrambled eggs turn out fluffy, and
> my omelettes turn out firm and yet still light. If you want fluffy
> omelettes and firm scrambled eggs, do it that way. :-)

I smell an RFC Survey here. Or maybe that's my feet.

At any rate: milk for both, for me.


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

In article >,
wrote:

> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?

Try it both ways, and without milk or water, then decide which option
works best for you. There's no right or wrong answer. Some people prefer
adding a bit of water to their eggs before cooking them, some prefer
milk, some prefer creme, others prefer just the eggs. I prefer water. In
my opinion, milk yields eggs with a slimier texture than water for some
reason, so I only add water. Of course, those who are lactose
intolerant, such as me, also prefer water so we don't have to pop a
lactaid pill just to eat some eggs. The idea is to make the eggs
fluffier, so if that's not important to you, then don't bother adding
anything.

> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> as the poor people who have lost homes and businesses.....I feel so
> sorry for these folks

Good luck dealing with the forest fires. I hope the fires are put out
soon.

wrote:
> A couple of years ago I was told to mix milk with eggs for omelettes
> and water with eggs for scrambled eggs....or vice-versa. Is this
> true and which should be used with which?
> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as
> much as the poor people who have lost homes and businesses.....I feel
> so sorry for these folks

I don't use either for scrambled or omelettes; I use straight egg. My mom
used to use milk in her scrambled eggs and since I rarely purchase milk
anymore, when I make eggs, I honestly can't tell the difference. Maybe
they're not quite as fluffy, but they taste fine.

kili

On Wed, 25 Jun 2008 23:23:58 -0700, wrote:

> Is this true and
>which should be used with which?

Neither are true and both are right....in other words, do what YOU
like. I don't add anything to eggs while cooking.

On Wed 25 Jun 2008 11:23:58p, told us...

>
> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?
> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> as the poor people who have lost homes and businesses.....I feel so
> sorry for these folks
>

Water will make scrambled eggs or omemlettes "fluffy". I don't like
"fluffy" in either one. I control the creaminess of scrambled eggs by the
degree of cooking, sometimes adding a knob of butter toward the end of
cooking if I want to enrich them. I prefer firm omelettes, so I add
neither water nor cream. Cream will make a less firm omelette.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Save the turtles - don't wax your car.
-------------------------------------------

"PeterLucas" > wrote in message
.25...
> wrote in news:18734-486335FE-126@storefull-
> 3334.bay.webtv.net:
>
>>
>> A couple of years ago I was told to mix milk with eggs for omelettes and
>> water with eggs for scrambled eggs....or vice-versa. Is this true and
>> which should be used with which?
>> Best wishes,
>> Ellie.... who is suffering from the smoke from the San Bruno mountain
>> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
>> as the poor people who have lost homes and businesses.....I feel so
>> sorry for these folks
>>
>>
>
>
> I use water for omelettes, and cream for scrambled eggs.

I agree.

wrote:
> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?
> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> as the poor people who have lost homes and businesses.....I feel so
> sorry for these folks
>

I use half water and whole milk...about 1 tbs each for 6 eggs.

sometime in the recent past posted this:
> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?
> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> as the poor people who have lost homes and businesses.....I feel so
> sorry for these folks
>
The Frugal Gourmet recommends 1 tbs. of water per egg in an omelet and that
the way I do it - 3tbs. per 3 egg omelet

Grandma used milk in her coddled eggs adding a bit as she went and cooking
them until most of the moisture was gone.

But, then I like catsup on my scrambled eggs.

--
Wilson N45 W67

wrote:

> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?
> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> as the poor people who have lost homes and businesses.....I feel so
> sorry for these folks

I always use milk if I have it. Sometimes I use cream
or sour cream or yogurt. I almost never use water.
My scrambled eggs are plenty fluffy. I think it's the
way you cook them rather than water vs. milk. I use
the same for omelets. It all works.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

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

> wrote in message
...
>
> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?
> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> as the poor people who have lost homes and businesses.....I feel so
> sorry for these folks

I'm for water in omelets and cream, milk or sour cream for scrambled eggs,
usually 1 tablespoon of whatever for each egg.

Felice

On Thu, 26 Jun 2008 12:00:07 GMT, "Michael \"Dog3\"" >
wrote:

>Liquid items may
>be added to create a softer texture, including stock, cream, butter, milk,
>water or oil. The amount of liquid added is typically about 2 tsp/10ml
>liquid per egg. Some salt and pepper or other seasoning can be added to
>taste as well.[2]

I certainly don't use 2 teaspoons of liquid (water in my case) to an
egg, more like 1/4t per egg at the most for omelets and they are very
light (not fluffy), but it also has to do with *how* I make them... I
keep the egg moving until it's almost set.

I add butter to my scrambled eggs and I add quite a bit (there's never
too much butter, I say - LOL), so that amount is probably more like 2
tsp.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Jun 26, 5:00*am, "Michael \"Dog3\"" > wrote:
>
> Okay, this seems to be a topic of debate sometimes. *Not only here but in
> other groups I participate in. Personally I just make them to suit my
> fancy. *Here is what Wikipedia has to say: [snip]

Wikipedia is the last place I'd ever go for advice about cooking. The
only thing consistent about that site is that you can't rely on it
without double checking everything it says.

As to egg dishes, my fancy is for half an eggshell's worth of water
for an omelet unless the omelet filling is watery (like tomatoes) in
which case I leave out the water. Very slowly cooked, large curd
scrambled eggs are improved by a touch of heavy cream and lots of
butter. -aem

> wrote in message
...
>
> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?
> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> as the poor people who have lost homes and businesses.....I feel so
> sorry for these folks


Actually both will work just fine or equally well, In a recent issue of
Cooks Illustrated they explained adding SALT to the egg mixture before
cooking changes the protein structure and will make the eggs more tender and
fluffy.


--
Old Scoundrel

(AKA Dimitri)

wrote:

> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?
> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> as the poor people who have lost homes and businesses.....I feel so
> sorry for these folks
>

I add a tablespoon of sour cream or heavy cream per three or four eggs
for scrambled, neither water nor any dairy product for omelettes.

My husband claims he can never get his scrambled eggs to turn out like
mine; personally I suspect he's sucking up so I'll fix his breakfast for
him.

Kathleen > wrote in news:GkQ8k.1187$mL6.558
@newsfe07.lga:

> wrote:
>
>> A couple of years ago I was told to mix milk with eggs for omelettes
and
>> water with eggs for scrambled eggs....or vice-versa. Is this true
and
>> which should be used with which?
>> Best wishes,
>> Ellie.... who is suffering from the smoke from the San Bruno mountain
>> (SF Peninsula) fire and other nearby CA fires....but not nearly as
much
>> as the poor people who have lost homes and businesses.....I feel so
>> sorry for these folks
>>
>
> I add a tablespoon of sour cream or heavy cream per three or four eggs
> for scrambled, neither water nor any dairy product for omelettes.
>
> My husband claims he can never get his scrambled eggs to turn out like
> mine; personally I suspect he's sucking up so I'll fix his breakfast
for
> him.
>
>

I find some liquid that has a highish BF % adds a nice creamy-ness to the
taste of eggs. Also use of butter as the oil of choice during cooking
works wonders on eggs.

--

The house of the burning beet-Alan

hahabogus wrote:

> Kathleen > wrote in news:GkQ8k.1187$mL6.558
> @newsfe07.lga:
>
>
wrote:
>>
>>
>>>A couple of years ago I was told to mix milk with eggs for omelettes
>
> and
>
>>>water with eggs for scrambled eggs....or vice-versa. Is this true
>
> and
>
>>>which should be used with which?
>>>Best wishes,
>>>Ellie.... who is suffering from the smoke from the San Bruno mountain
>>>(SF Peninsula) fire and other nearby CA fires....but not nearly as
>
> much
>
>>>as the poor people who have lost homes and businesses.....I feel so
>>>sorry for these folks
>>>
>>
>>I add a tablespoon of sour cream or heavy cream per three or four eggs
>>for scrambled, neither water nor any dairy product for omelettes.
>>
>>My husband claims he can never get his scrambled eggs to turn out like
>>mine; personally I suspect he's sucking up so I'll fix his breakfast
>
> for
>
>>him.
>>
>>
>
>
> I find some liquid that has a highish BF % adds a nice creamy-ness to the
> taste of eggs. Also use of butter as the oil of choice during cooking
> works wonders on eggs.
>
Yup. And I add the butter along with the eggs so that the yolks sop up
the yummy butteritudiness. The (sour) cream goes in when the eggs are
about 80% done and removed from the heat.

Not exactly health food, but as an occasional part of an otherwise
decent diet I don't have a problem with it.

On Jun 26, 6:04*am, Stan Horwitz > wrote:
> In article >,
>
> wrote:
> > A couple of years ago I was told to mix milk with eggs for omelettes and
> > water with eggs for scrambled eggs....or vice-versa. * Is this true and
> > which should be used with which? *
>
> Try it both ways, and without milk or water, then decide which option
> works best for you. There's no right or wrong answer. Some people prefer
> adding a bit of water to their eggs before cooking them, some prefer
> milk, some prefer creme, others prefer just the eggs. I prefer water. In
> my opinion, milk yields eggs with a slimier texture than water for some
> reason, so I only add water. Of course, those who are lactose
> intolerant, such as me, also prefer water so we don't have to pop a
> lactaid pill just to eat some eggs. The idea is to make the eggs
> fluffier, so if that's not important to you, then don't bother adding
> anything.

Well said! I prefer milk for no other reason than that's how my mother
made them. Water just doesn't seem right to me.

>
> > Best wishes,
> > Ellie.... who is suffering from the smoke from the San Bruno mountain
> > (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> > as the poor people who have lost homes and businesses.....I feel so
> > sorry for these folks
>
> Good luck dealing with the forest fires. I hope the fires are put out
> soon.

Same here.

> Cooks Illustrated they explained adding SALT to the egg mixture before
> cooking changes the protein structure and will make the eggs more tender and
> fluffy.
>
> --
> Old Scoundrel
>
> (AKA Dimitri)

That's interesting - I've always read the experts say to add water,
not milk, because the water makes the eggs more tender.

N.

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
-------------------------------------------

On Thu 26 Jun 2008 10:12:45a, Dimitri told us...

>
> > wrote in message
> ...
>>
>> A couple of years ago I was told to mix milk with eggs for omelettes
>> and water with eggs for scrambled eggs....or vice-versa. Is this true
>> and which should be used with which?
>> Best wishes,
>> Ellie.... who is suffering from the smoke from the San Bruno mountain
>> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
>> as the poor people who have lost homes and businesses.....I feel so
>> sorry for these folks
>
>
> Actually both will work just fine or equally well, In a recent issue of
> Cooks Illustrated they explained adding SALT to the egg mixture before
> cooking changes the protein structure and will make the eggs more tender
> and fluffy.
>
>

What's with this "fluffy" business anyway? I want creamy scrambled eggs,
notfluffy. :-) ASAIC, creamy and fluffy are diametrically opposed.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I grew up on Mt. Everest, and
everything has been downhill since.
-------------------------------------------

On Jun 27, 4:28*am, Wayne Boatwright > wrote:
> On Thu 26 Jun 2008 10:12:45a, Dimitri told us...
>
>
>
>
>
>
>
> > > wrote in message
> ...
>
> >> A couple of years ago I was told to mix milk with eggs for omelettes
> >> and water with eggs for scrambled eggs....or vice-versa. * Is this true
> >> and which should be used with which?
> >> Best wishes,
> >> Ellie.... who is suffering from the smoke from the San Bruno mountain
> >> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> >> as the poor people who have lost homes and businesses.....I feel so
> >> sorry for these folks
>
> > Actually both will work just fine or equally well, In a recent issue of
> > Cooks Illustrated they explained adding SALT to the egg mixture before
> > cooking changes the protein structure and will make the eggs more tender
> > and fluffy.
>
> What's with this "fluffy" business anyway? *I want creamy scrambled eggs,
> notfluffy. :-) *ASAIC, creamy and fluffy are diametrically opposed.

That is exactly what I was thinking. Traditionally scrambles eggs are
soft curds. I like mine a little underdone, with butter stirred in
right at the end.

JB

>
> --
> * * * * * * *Wayne Boatwright * * * * * *
> -------------------------------------------
> * * *Thursday, 06(VI)/26(XXVI)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> * * * *I grew up on Mt. Everest, and * * *
> * * everything has been downhill since. * *
> -------------------------------------------- Hide quoted text -
>
> - Show quoted text -

On Thu 26 Jun 2008 07:17:03p, Golden One told us...

> On Jun 27, 4:28*am, Wayne Boatwright > wrote:
>> On Thu 26 Jun 2008 10:12:45a, Dimitri told us...
>>
>>
>>
>>
>>
>>
>>
>> > > wrote in message
>> > ...
>>
>> >> A couple of years ago I was told to mix milk with eggs for omelettes
>> >> and water with eggs for scrambled eggs....or vice-versa. * Is this t
>> >> rue and which should be used with which?
>> >> Best wishes,
>> >> Ellie.... who is suffering from the smoke from the San Bruno mountain
>> >> (SF Peninsula) fire and other nearby CA fires....but not nearly as
muc
>> >> h as the poor people who have lost homes and businesses.....I feel so
>> >> sorry for these folks
>>
>> > Actually both will work just fine or equally well, In a recent issue
of
>> > Cooks Illustrated they explained adding SALT to the egg mixture before
>> > cooking changes the protein structure and will make the eggs more
tende
>> > r and fluffy.
>>
>> What's with this "fluffy" business anyway? *I want creamy scrambled egg
>> s, notfluffy. :-) *ASAIC, creamy and fluffy are diametrically opposed.
>
> That is exactly what I was thinking. Traditionally scrambles eggs are
> soft curds. I like mine a little underdone, with butter stirred in
> right at the end.
>
> JB

Exactly how I like mine. That's why I absolutely never order them in a
restaurant. They seem incapable of preparing them that way. Though, many
restaurants do a creditable job of some omelettes and over easy or over
medium eggs.

--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
It is not only fine feathers that make
fine birds.
-------------------------------------------

wrote:
> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?
>
>
I usually add milk to scrambled eggs as that's what I saw growing up.
But I really like the scrambled eggs at Whole Foods. I looked at the
ingredients and it looks like they add some orange juice.

--
Queenie

*** Be the change you wish to see in the world ***

On Jun 27, 10:22*am, Wayne Boatwright > wrote:
> On Thu 26 Jun 2008 07:17:03p, Golden One told us...
>
>
>
>
>
>
>
> > On Jun 27, 4:28*am, Wayne Boatwright > wrote:
> >> On Thu 26 Jun 2008 10:12:45a, Dimitri told us...
>
> >> > > wrote in message
> >> ...
>
> >> >> A couple of years ago I was told to mix milk with eggs for omelettes
> >> >> and water with eggs for scrambled eggs....or vice-versa. * Is this t
> >> >> rue and which should be used with which?
> >> >> Best wishes,
> >> >> Ellie.... who is suffering from the smoke from the San Bruno mountain
> >> >> (SF Peninsula) fire and other nearby CA fires....but not nearly as
> muc
> >> >> h as the poor people who have lost homes and businesses.....I feel so
> >> >> sorry for these folks
>
> >> > Actually both will work just fine or equally well, In a recent issue
> of
> >> > Cooks Illustrated they explained adding SALT to the egg mixture before
> >> > cooking changes the protein structure and will make the eggs more
> tende
> >> > r and fluffy.
>
> >> What's with this "fluffy" business anyway? *I want creamy scrambled egg
> >> s, notfluffy. :-) *ASAIC, creamy and fluffy are diametrically opposed.
>
> > That is exactly what I was thinking. Traditionally scrambles eggs are
> > soft curds. I like mine a little underdone, with butter stirred in
> > right at the end.
>
> > JB
>
> Exactly how I like mine. *That's why I absolutely never order them in a
> restaurant. *They seem incapable of preparing them that way. *Though, many
> restaurants do a creditable job of some omelettes and over easy or over
> medium eggs.

<shudder> I hate getting a glued together pile of stiff egg that you
can cut with a knife, worse still if they are so overcooked that there
is watery stuff on the plate. Couple of weeks ago I had a breakfast
meeting and ordered the scrambled eggs, I am sure they used powdewred
eggs. Yuk.

JB

>
> --
> * * * * * * *Wayne Boatwright * * * * * *
> -------------------------------------------
> * * *Thursday, 06(VI)/26(XXVI)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> * It is not only fine feathers that make *
> * * * * * * * * fine birds. * * * * * * * *
> -------------------------------------------- Hide quoted text -
>
> - Show quoted text -

wrote:

> A couple of years ago I was told to mix milk with eggs for omelettes and
> water with eggs for scrambled eggs....or vice-versa. Is this true and
> which should be used with which?
>

Water for omelettes.... always. I prefer water in Scrambled eggs. Milk
usually results in liquid in the eggs, unless you cook the daylights out of
them, and scrambled eggs should not be overcooked.



> Best wishes,
> Ellie.... who is suffering from the smoke from the San Bruno mountain
> (SF Peninsula) fire and other nearby CA fires....but not nearly as much
> as the poor people who have lost homes and businesses.....I feel so
> sorry for these folks

That's a drag.

On Thu, 26 Jun 2008 20:26:13 GMT, Wayne Boatwright
> wrote:

>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.

my scrambled eggs (no milk or water) turn out ugly. is a wooden spoon
(which i've seen people mention) really necessary? i've been using a
plastic spatula, stainless pan, low heat. (my omelets are o.k.)

your pal,
blake

blake murphy wrote:
> On Thu, 26 Jun 2008 20:26:13 GMT, Wayne Boatwright
> > wrote:
>
>> 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.
>
> my scrambled eggs (no milk or water) turn out ugly. is a wooden spoon
> (which i've seen people mention) really necessary? i've been using a
> plastic spatula, stainless pan, low heat. (my omelets are o.k.)
>
> your pal,
> blake

Here's the way I do my eggs. I buttered my pan first then I pour in my
egg mixture and let it set in the pan for a min or 2 until on med heat
until they're set on the bottom but still liquid on the top. Then I
start stirring constantly using a plastic fork until the eggs are creamy
but firm.

On Fri 27 Jun 2008 09:33:54a, Janet Baraclough told us...

> The message >
> from blake murphy > contains these words:
>
>
>
>> my scrambled eggs (no milk or water) turn out ugly. is a wooden spoon
>> (which i've seen people mention) really necessary?
>
> Free-range eggs are essential. Break the eggs in a bowl, with a dod of
> butter, salt and white pepper, a scrape of nutmeg., and beat them up
> loosely with a fork. Tip them into a cold pan (I use ss too) and heat
> gently. As the mixture heats the butter melts. As the eggs begin to set
> , stir gently with a wooden spoon. You don't want to break up the curds
> into tiny granules, yuk, which is why a fork or narrow blade is no good.
> They are ready when the eggs are still slack *before* they go into a
> dry pile in the pan ( their own heat will continue cooking them to
> perfection as they arrive at table) Put the fresh buttered toast on the
> warmed plate and tip on the eggs. Garnish with parsley.
>
> Janet
>

Janet, I can agree with you about everything except the eggs being free-
range. This is *not* necessary to achieve a nice creamy pan of scrambled
eggs. I use a silicone spatula and non-stick pan, but wood and SS will
certainly work.

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
In silence man can most readily
preserve his integrity. - M. Eckhart
-------------------------------------------

On Fri, 27 Jun 2008 23:12:18 +0100, Janet Baraclough
> wrote:

> It's essential for proper taste..and colour IMO. Of course battery
>caged hens eggs can be scrambled but the taste and colour won't be as
>good.

Caged hen eggs are good for people like me who don't especially *like*
eggs. Even hubby, the egg lover, thought my mom's free range, home
fed eggs, were too strong when we that pipeline was still open.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 27 Jun 2008 03:12:18p, Janet Baraclough told us...

> The message 0>
> from Wayne Boatwright > contains these words:
>
>> On Fri 27 Jun 2008 09:33:54a, Janet Baraclough told us...
>
>> > The message >
>> > from blake murphy > contains these words:
>> >
>> >
>> >
>> >> my scrambled eggs (no milk or water) turn out ugly. is a wooden
spoon
>> >> (which i've seen people mention) really necessary?
>> >
>> > Free-range eggs are essential. Break the eggs in a bowl, with a dod
of
>> > butter, salt and white pepper, a scrape of nutmeg., and beat them up
>> > loosely with a fork. Tip them into a cold pan (I use ss too) and heat
>> > gently. As the mixture heats the butter melts. As the eggs begin to
set
>> > , stir gently with a wooden spoon. You don't want to break up the
curds
>> > into tiny granules, yuk, which is why a fork or narrow blade is no
good.
>> > They are ready when the eggs are still slack *before* they go into a
>> > dry pile in the pan ( their own heat will continue cooking them to
>> > perfection as they arrive at table) Put the fresh buttered toast on
the
>> > warmed plate and tip on the eggs. Garnish with parsley.
>> >
>> > Janet
>> >
>
>> Janet, I can agree with you about everything except the eggs being free-
>> range. This is *not* necessary to achieve a nice creamy pan of
scrambled
>> eggs.
>
> It's essential for proper taste..and colour IMO. Of course battery
> caged hens eggs can be scrambled but the taste and colour won't be as
> good.
>
> Janet
>

Maybe I'll give a try if I run onto them. They're not commonly available in
the stores I shop.

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats have their own lives; get on with
yours
-------------------------------------------

On Fri 27 Jun 2008 05:09:33p, sf told us...

> On Fri, 27 Jun 2008 23:12:18 +0100, Janet Baraclough
> > wrote:
>
>> It's essential for proper taste..and colour IMO. Of course battery
>>caged hens eggs can be scrambled but the taste and colour won't be as
>>good.
>
> Caged hen eggs are good for people like me who don't especially *like*
> eggs. Even hubby, the egg lover, thought my mom's free range, home
> fed eggs, were too strong when we that pipeline was still open.
>
>

That might be true for me, too. It's all in what you're used to, I think.

--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Cats have their own lives; get on with
yours
-------------------------------------------

On Sat, 28 Jun 2008 00:28:37 GMT, Wayne Boatwright
> wrote:

>Maybe I'll give a try if I run onto them. They're not commonly available in
>the stores I shop.

Frankly, I think anything you can buy in a store doesn't remotely
resemble home grown for home purposes. IMO: store bought free range
is just a notch above caged. Hey, you might like it - Mikey! For me,
eggs are expensive enough and I don't appreciate the difference.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Fri 27 Jun 2008 06:26:03p, sf told us...

> On Sat, 28 Jun 2008 00:28:37 GMT, Wayne Boatwright
> > wrote:
>
>>Maybe I'll give a try if I run onto them. They're not commonly available
>>in the stores I shop.
>
> Frankly, I think anything you can buy in a store doesn't remotely
> resemble home grown for home purposes. IMO: store bought free range
> is just a notch above caged. Hey, you might like it - Mikey! For me,
> eggs are expensive enough and I don't appreciate the difference.

LOL! Neither do I.



--
Wayne Boatwright
-------------------------------------------
Friday, 06(VI)/27(XXVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
The Hubbell works fine; all that stuff
IS blurry!
-------------------------------------------

sf > wrote:

> wrote:

>>It's essential for proper taste..and colour IMO. Of course battery
>>caged hens eggs can be scrambled but the taste and colour won't be as
>>good.

>Caged hen eggs are good for people like me who don't especially *like*
>eggs. Even hubby, the egg lover, thought my mom's free range, home
>fed eggs, were too strong when we that pipeline was still open.

I'm pretty sure there are non-cage eggs whose flavor is
indistinguishable from cage eggs. Once they outlaw battery
cages, it will be easier to find these.

Steve

wrote:

> On Sat, 28 Jun 2008 00:28:37 GMT, Wayne Boatwright
> > wrote:
>
>>Maybe I'll give a try if I run onto them. They're not commonly available in
>>the stores I shop.
>
> Frankly, I think anything you can buy in a store doesn't remotely
> resemble home grown for home purposes. IMO: store bought free range
> is just a notch above caged. Hey, you might like it - Mikey! For me,
> eggs are expensive enough and I don't appreciate the difference.

Eggs actually came down about 70 cents per dozen at my usual supermarket.
From $3.99 or more to, IIRC, $3.39, last time. Didn't seem to be a sale
-- just a drop.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project --> http://improve-usenet.org
Found: a free GG-blocking news *feed* --> http://usenet4all.se

Janet Baraclough > wrote:

>from (Steve Pope) contains these words:

>> I'm pretty sure there are non-cage eggs whose flavor is
>> indistinguishable from cage eggs. Once they outlaw battery
>> cages, it will be easier to find these.

> I think anyone who has kept chickens is probably more aware of the
>differences. I only have to open an egg to know how its mother was
>housed and fed.
>
> The cheapest commercial food for hens, contains fishmeal; ground up
>waste fish, and battery hens are usually fed cheapest food.. Hens fed a
>high proportion of fishmeal produce eggs which have a slight but
>unmissable taint of fishiness. Because hens which live indoors produce
>very pale egg yolks; their feed also contains yellow dye. The raw white
>of the egg, is a different, more watery consistency. So, right from the
>off, in battery and some enclosed- barn eggs you've got an inferior
>flavour and consistency; but if that's all you've ever seen or tasted
>you'll think it's normal.

I think we're talking about two fairly different things --
confinement characteristics vs. diet. Banning cages does not mean
a change in diet or that the chickens will be free range;
it just means a shift from cage confinement to floor confinement.

I would hate to think that there is opposition to the proposals
eliminating cages based on the belief that then all eggs would
resemble free-range eggs.

Steve