On Fri, 12 Aug 2005 15:55:42 GMT, "Peter Aitken"
> wrote:

>"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.

Cream cheese too.

TammyM