Scrambled eggs - add dairy?
- CarrieWas218 Sep 28, 2011 06:43 AM
I have lost a lot of weight by eating sauteed kale and two scrambled eggs every morning. I learned to make scrambled eggs from my Dad who always added a splash of half-and-half, milk, or a dollop of sour cream.
It dawned on me the other day - when I had no dairy in the house - that my immediate thought was, "well, I can't make scrambled eggs because I have nothing to add to it." Now I'm sure the dairy is not integral to my eggs, but I do it anyway.
What are your thoughts? Dairy or no dairy in your eggs? And why?
I usually don't put anything in scrambled eggs. But I do whip as much air into them as I can, then pour them straight into the skillet. My mom had a complicated way of cooking scrambled eggs which involved the addition of milk and the use of a double boiler. Hers took forever to cook. They were better than mine, which I typically use for breakfast tacos.
Dairy isn't necessary, but it's always nice to add a little liquid to scrambled eggs. If I don't happen to have any cream, half and half or milk in the house (which happens often), I add a little water. Something about the added liquid makes for a much smoother scramble. I must say that I prefer the added dairy over the water for the added richness.
Please not that I beat the hell out of my eggs before I put them in the skillet with a generous pat of butter and cook them very slowly so I wind up with what amounts to a slightly broken custard. I know many people don't like their eggs this way.
Funny, I do the same thing. It's what my mom used to do, and now I do it. Why? I don't really know, but I haven't tried making scrambled eggs without a sploosh of half & half or an even smaller sploosh of light cream.
I do the low & slow method (in duck fat!), and it comes out fantastic. Eggs are local and happy, so I wonder whether the dairy really plays any major role.
Maybe I'll make scrambled eggs w/out the half&half today and see what happens, larry.
Well, I made a goose last year for Thanksgiving, and it sucked to the max = dry, leathery meat.
BUT I rendered so much fat that it lasted me for the following 9 months.
The recent batch of duck fat is d'Artagnan brand, and I got it at DiBruno's in Philly. I bet you can order it online.
Actually, I started off making scrambled eggs without milk, and only learned to add milk later.
Dairy is not needed. However, my wife claims dairy helps lessen the eggy flavor, but my palate is not as sensitive as her's.
The key for tender, fluffy scrambled is heat management.