I always have used milk, but, I found a secret ingredient. Sour cream. That's right! 1 tablespoon scoop. They came out creamy and fluffy

@QueenBee-gx4rp

Жыл бұрын

You’re right!

@jesseostone386

Жыл бұрын

@Pops_Singing 😋😋😋

@seanurquhart3179

Жыл бұрын

I also used to use milk before I found sour cream. It's magic.

@josephteller9715

Жыл бұрын

@Pops_Singing salsa is great in eggs!

@Glacier_Noir

6 ай бұрын

Wanna try this as well. If so, do I still use just 1tbs of sour cream if I'm cooking with 4 eggs? ❓😗❓🥚

Any way is good as long as you got plenty of bacon or sausage to go with it.

I saw a chef on TV years ago, he said to add water. I’ve been doing this every since! Great!

@Thommadura

Жыл бұрын

Graham Kerr, the Galloping Gourmet, always added a splash of "Fluid" to his eggs and while he said water - he also used milk sometimes and even something stronger other times.

Butter and eggs. That’s all you need. Melted butter in the pan, not mixed in.

I add milk. It makes the eggs fluffier too me.

@JohnWick-vb9pc

Жыл бұрын

Noooo!!!

I never add liquid to my eggs. They all dilute them and dull the subtle flavor. I simply whip the heck out of the eggs and cook hot and fast in a tablespoon of butter. Turns out perfect every time.

@silvadelshaladin

Жыл бұрын

I don't even use butter. I just scramble the eggs, and toss them on the electric no-stick skillet thing and move them around with a spatula while cooking.

@roxannehale1386

Жыл бұрын

I stopped whipping on advice from Sten Ekberg. Whipping breaks the nutrition of the yolks. His KETO scramble: crack eggs in a mildly hot butter (no mix ins). Stir the whites around the yolks until semi cooked through. Turn off heat and pierce the yolks and skowly/gently stir into the egg whites. Just cook until blended, serve. Keeps the yolk taste and protein at maximum, yummy. Once I mastered the consistency I've added cheese toppings, goat is fantastic or nutritional yeast toward the end. I cook chorizo the same way. Push the 4 minute cooked meat aside and move the pan 1/2 off the heat, it keeps cooking for the next munutes while eggs are added, put in a pat of butter on the empty half of the pan, crack in the eggs and do the KETO scramble until blended,, then mix in the chorizo. = one pan, no mess. Only bad thing, doesn't do omelets very well, falls apart, but I spread the toppings in anyway. = deconstructed omelet, tastes the same, and i figured out how to "roll" it out of the pan into a sort of omelet shape.

I use plain, fat-free Greek yogurt. In addition to lending the eggs a wonderful flavor and fluff, the yogurt adds a little punch of additional protein. They're honestly the best-tasting eggs I've ever had.

@Glacier_Noir

6 ай бұрын

Question? I actually want to try this so was wondering how much yogurt would I use if I'm using four eggs? What measurements are used? Probably Tbs I'm guessing? Much appreciated in advance~. 😙👍

@lorigray9291

6 ай бұрын

@@Glacier_Noir I'm guilty of being my mother's child in that I don't really do measurements. Honestly, for two eggs, I stick a fork in the yogurt tub (since I'm whipping the eggs with a fork, anyway) and pull out a heaping forkful, which amounts to a slightly overflowing tablespoon. (I ran out to the kitchen and measured for you, so I'd know.) So, I guess for four eggs, you'd use two heaping forksful.

@Glacier_Noir

6 ай бұрын

@@lorigray9291 awesome!~ Thx very for the info. And may your next food and drink be very delicious. 😙👌👌

No water. No milk. Cook in butter. Pay attention while cooking.

@MrDreamlight

Жыл бұрын

Preach.

@Gloria-ro4vn

Жыл бұрын

AMEN!

@paulwilliams819

Жыл бұрын

Exactly. Salt and pepper when done.

@ericsoupene1768

Жыл бұрын

Yep butter salt and pepper no need for anything else.

@jessjohnson998

9 ай бұрын

Thank you this video was a trainwreck in slow motion.

No water, no milk. A little butter in the pan. Medium heat. Beat the eggs first. Start stirring as soon as you add them to the pan. Stir constantly while they cook. Remove them from the pan just before they are done. Residual heat will finish cooking.

BUTTER ...or bacon fat if I used the pan to make some bacon right before the eggs. Anything else just makes them more liquid so they have to cook longer... ...which removes the excess liquid anyways making it pointless to add anything to beginn with.

I’ve always added milk just because everyone I know does the same and all growing up that’s what I’ve learned. But sometimes I don’t add anything because and noticed it tastes richer.

Sunny Side up with a runny yolk on top of toast! 😋

@frozendene

Жыл бұрын

My children calls them poking eggs, they love to dip the toast into the yolk!

@thug-21

Жыл бұрын

It's a video about scrambled eggs 😐

no real extra liquid needed. A little bit of butter just to lightly coat the pan, beat the eggs with a fork, a little salt and pepper, then cook them over low heat - perfect scrambled eggs

Assuming you mean scrambled... Always milk. Very fluffy. Never runny. Also adds to the flavor.

@livenhfree

Жыл бұрын

Chemically impossible. You must be doing something else with them.

I low and slow in butter or beacon grease but I like to add some vanilla extract to mine. And sometimes if I have them on hand minced green bell pepper and chopped onions.

I don’t add either to the eggs, but I do put a small amount of water in the pan with butter and turn it on. When the water is simmering I add the eggs. This prevents the pan from over heating and fluffs the eggs nicely. They are not watery at all.

Small pad of butter in the pan -- add milk ( my choice ) about tea spoon for each egg -- low heat -- stir every so often until almost done then stir constantly -- watch the consistency and not a lot of liquid shine to them -- they will be fluffy !!!!!!

Shake blender. Just eggs. Whip until volume doubles. Pour into hot buttered non-stick pan. Keep the pan moving, swirling and flipping. No stirring. No spatula. Light and fluffy. YUM!

Try sour cream instead, thank me later.

Water. Eggs are thick enough- water breaks it up a bit and allows them to cook lighter.

Scrambled: Heavy cream, mayo, cheese and a water, butter/olive oil. LOTS of good fats. (Great for a keto diet). Once-over: butter and olive oil. Agree that sour cream is good, too, but I use it on the side. For scrambled sometimes quickly sautee some chopped chives.

I use milk and sometimes I add some sour cream as well or instead. I hate it if the water comes out of the eggs. I use two eggs per person with 1/4cup milk per person and cook slow without string to keep the mix soft and moist. Sometimes some cheese or sour cream and parsley makes a nice change.

Heavy cream and a little cheddar

Lightly scrambled, with alfredo sauce, butter, mozzarella, & spices..

No. I add various sauces to eggs and Mashed Potatoes tho, personally. As I’m sure everyone does, on that note.

Very interesting. I have always added milk because that's what mom told me and I never knew why. Water is a stand in if you're out of milk.

I just scramble my eggs in the pan without anything else. Wonderful egg flavor!

Never add milk or water to scrambled eggs, just salt and pepper.

If I have heavy cream in the fridge I will use that but otherwise I use water. When I make scrambled eggs I use one whole egg + two egg yolks. Butter in the pan & cook them slow.

I only use butter. Used to use milk when I was a kid cause parents would say it makes them fluffier, but when I tried cooking them dry, I like the stronger rich flavor more

@roxannehale1386

Жыл бұрын

Me too. I've started separating the yolks, scramble the whites, then add the yolks toward the end, or just scramble the whites around sunny side up, then stir in yolks ( Sten Ekberg calls them his KETO scramble, maintains the highest nutrition from the yolk), serve with the yolks still a little shiny, even runnyish.. Love to taste the yolk.

Slowly melt, cream cheese, and small amount of butter to beaten eggs, and cook over low heat.

Add half & half, light or heavy cream

Milk or water was added to eggs to feed large families. Used less eggs, fed more people. Now it’s a status symbol.

When i make scrambled eggs I put milk in the pot. I put a little water when cooking an ommlette.

One egg in the microwave for a quick snack. Stir and cooks in less than a minute. It pops and explodes in the microwave if I don't add a bit of water or a spoonful of veggies.

Butter & salt for me

I use butter to coat the pan then with my egg mix I use cream and water. Works every time

I am 73 now and my mom used whole milk when I was a kit and I still prefer them that way.

Milk

Milk when I'm making scrambled eggs however I add water when I'm making a omelette.

@Carolmaizy

Жыл бұрын

Me too- it works well that way

Yes add milk and a pat of butter to the eggs you are going to mix in a bowl along with salt and pepper. Then a hot frying pat with butter. Add the eggs and work then on and off the heat. Eggs will be fluffy and great

Uh milk

i don’t add water or milk, i prefer my eggs dense rather than fluffy, so i don’t whip them, i crack them right in the pan with some butter, then before they’re done i add a tablespoon of mayonnaise(or sour cream) and some cheese

I've always put milk in my eggs that's how it was introduced to me as a kid it's only now that I heard of adding water instead I was like "WHAT?"

Both

Mayonaise, *real* mayonaise (cause its emulsified eggs). Then cook in butter.

A little salt, a splash of OJ, and a spoonful of sour cream ! Butter to skillet. WHIP WELL and there you have it !

@caligirllala1267

Жыл бұрын

You add Orange juice to your eggs?😮

@kentborges5114

Жыл бұрын

@@caligirllala1267 Just a LITTLE

For a single serving, mix three eggs with 1/4 cup whole milk, some salt, and paprika. Use real Hungarian paprika if you can find it. Spanish paprika (not smoked) is a good substitute. Cook in butter over medium heat. Turn out onto a preheated plate; add black pepper to taste.

Used to add nothing and cooked low and slow and avoided mixing too much. Now, I find a touch of water, higher temps, short cooking times and rapid stirring during the cook make the eggs fluffier. Interesting to know there is some science to the water part.

@MrMojabo

Жыл бұрын

I do samething. Water steams, helps cooking eggs fluffy and soft without overcooking

i always use a little water and low heat that i learned from jacques pepin on a tv cooking show.

Best scrambled eggs ever were at my local coffee shop. They would break two eggs into a glass and stick the milk steamer in and let 'er rip. The eggs set real quickly. I suppose the steamer added a little water....and a lot of air.

My brother said when he worked at Hardee’s in the early 2000’s they added orange juice to their eggs

I always add either half and half or cream. I also use a ton of butter, fat and calories be damned!

The perfect scrambled eggs just has eggs in it. Low heat. Stir constantly. Take off heat when still a bit "wet". Cover and let them cook a little from their own heat. Perfect every time.

Beer. Adds flavor and aeration.

I add a splash of milk. I cook until moist not dry.

Neither one. Just eggs and beat them with a fork for at least 30 seconds or a minute. So fluffy!

A good dollop of Cheez-Wiz is fantastic!!!!

Can you cook eggs with both water and milk

Water is Life ❣️

A tiny bit of water … like professional chefs do because it becomes steam and disappears. Add a small lump of butter when you’re a few seconds away from exactly done. You’ll end up with shiny fluffy eggs.

A little water, lots of butter and do not whip…fold with a spatula.

Milk some times cream 😋

Neither. There is only one ingredient in scrambled eggs. Eggs.

me: "who depuk adding another liquid to the egg" is it just me?

Neither. You add an ounce of butter when you turn on the heat. When eggs are done, add crème fresh, chives, and salt and pepper. Top with sharp cheddar cheese and spicy salsa.

Doesn't need either. If I add anything it's a splash of Tabasco. I always cook scrambled eggs in butter. Fried eggs in bacon grease.

Add butter and sour cream at the end. not the beginning. Gordon Ramsay says thanks bitches.

Melt butter in pan add salt ,pepper ,my eggs turn out good😊

No water or milk. I like to add a little cheddar cheese. It melts into the eggs as they cook. I like the texture it gives scrambled eggs. Add seasonings after the eggs are done cooking.

I have always found that adding milk to scrambled makes them runny, no matter how hard that you cook them. I typically add a little water before beating the eggs and I do like them more to the hard side. I haven't had scrambled without salsa in years.

@Thommadura

Жыл бұрын

Of course it depends on how much Milk you add. I have always added a splash of milk to my scrambled eggs (About a teaspoon or so) along with seasoning. Whipping them strongly adds too much AIR into the mixture for me. But that tiny amount of milk gets them to come together easily. And my 105 year old mom loves them that way.

Water that converts to steam and wafts away is somehow making your eggs watery and diluted...? Makes them slimy? Tough? Ever poached an egg? Yeah. Cooked directly in water. Not watery, not diluted, not slimy, not tough.

NEVER heard of adding water!

Why in the hell would anyone add water? Milk or a nut milk, yes. Salt, fresh cracked black pepper, smoked paprika..Cook with extra virgin olive oil.

Milk.

Add cottage cheese and cook low and slow salt at the end.

I add water to mine and cook them with a little olive oil.

butter and cream.

I never add liquid to eggs. I don"t want them fluffy, I want them creamy.

@thug-21

Жыл бұрын

Milk duh

Carbonated water? How very interesting! Champagne? Ridiculously sinful! My God I love scrambled eggs! 🥚🥚🥚

Club soda...fluffy eggs.

Beat the hell out of the eggs; heat pan with real butter, pour in eggs when butter browns and stir like a madman until they are 2/3s cooked. Remove from heat and whisk in 1T cream cheese. Eggs and cheese at room temp.

I add no water or milk. put the eggs on left over rice and top with shredded cheese. Olive oil instead of butter.

Water and cook in butter

I use Gordon Ramsay's method, but I add skyr at the end.

What kind of savage would use water?

I add neither

😅tes chopped broccoli and spinach or kale.. Everyday.

Always cooked in butter.

No water. No milk. No butter. Just vinegar.

Water. It mixes with the water in the 'white' much better than milk and the result is much 'lighter'.

If water or milk, always water. It blends well with eggs. Milk does not. It's why your scrambled eggs are runny.

I’ve seen chefs use orange juice 😮

Mayonnaise, dill weed, celery salt, Tobasco. Fold, don't stir when cooking.

Ove been on a Jimmy breakfast bowl kick lately. The potatoes actually work with eggs.

NEITHER, just butter.

no milk or water, just eggs. but i do whip them in a blender to incorporate air into them.

I would beat the eggs and add shredded cheese for my scrambled eggs with a little bit of salt and/or pepper

so... ll cool j was right in that shark movie this whole time!

I add heavy cream... 😋