"Peter Aitken" > wrote in message
r.com...
> "Dave Smith" > wrote in message
> ...
>> Peter Aitken wrote:
>>
>>>
>>> > Maybe, but water makes fluffier scrambled eggs than milk.
>>> >
>>> > N.
>>> >
>>>
>>> False, long disproven. The reverse is true.
>>> http://www.pgacon.com/KitchenMyths.htm
>>
>> From my experience, scrambled eggs made with milk tend to seep a gray
>> liquid
>> when cooked. I always find them fluffier with water. But there are
>> dozens of
>> textures that you can get with scrambled eggs, all depending on water or
>> milk,
>> heat of the pan and how much you stir them when cooking.
>>
>
> That's really odd - I have never once seen a gray liquid seeping from
> eggs. Perhaps you cook them differently - I am a slow and creamy person (I
> can't wait to hear the responses to *that*!). Have you tried cream? That's
> the best!
>
>
> --
> Peter Aitken

Yes, Peter, this is my favorite way of making the eggs. They have never
seeped (as far as I recall) . I find it they are a little more tender using
cream than water.
Dee