"Dee Randall" > wrote in message
...
>
> "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
>
>

As you probably know, sour cream is good too. I like to stir it in when the
eggs are about 1/2 done.


--
Peter Aitken