Julie Bove wrote:
>
> "Nancy2" > wrote in message
> ...
> > Mayo, cream may make them richer, but actually, water makes them fluffier.
> >
> > N.
>
> I grew up making them with milk. Now I use water.

And we're talking about scrambled eggs here.
I usually add just a tiny bit of milk. Why? My mom always did that. I
don't notice a difference between that and just eggs.

And Dave makes them different than me too. When I cook them, I
constantly stir them as they cook. I scramble them raw then I continue
to scramble them as they cook. And as he said, you take them off and
plate them before they are totally cooked. They set up a bit more on
the plate.

G.