I never add liquid to my eggs. They all dilute them and dull the subtle flavor. I simply whip the heck out of the eggs and cook hot and fast in a tablespoon of butter. Turns out perfect every time.
I don't even use butter. I just scramble the eggs, and toss them on the electric no-stick skillet thing and move them around with a spatula while cooking.
I stopped whipping on advice from Sten Ekberg. Whipping breaks the nutrition of the yolks. His KETO scramble: crack eggs in a mildly hot butter (no mix ins). Stir the whites around the yolks until semi cooked through. Turn off heat and pierce the yolks and skowly/gently stir into the egg whites. Just cook until blended, serve. Keeps the yolk taste and protein at maximum, yummy. Once I mastered the consistency I've added cheese toppings, goat is fantastic or nutritional yeast toward the end. I cook chorizo the same way. Push the 4 minute cooked meat aside and move the pan 1/2 off the heat, it keeps cooking for the next munutes while eggs are added, put in a pat of butter on the empty half of the pan, crack in the eggs and do the KETO scramble until blended,, then mix in the chorizo. = one pan, no mess. Only bad thing, doesn't do omelets very well, falls apart, but I spread the toppings in anyway. = deconstructed omelet, tastes the same, and i figured out how to "roll" it out of the pan into a sort of omelet shape.
Graham Kerr, the Galloping Gourmet, always added a splash of "Fluid" to his eggs and while he said water - he also used milk sometimes and even something stronger other times.
No water, no milk. A little butter in the pan. Medium heat. Beat the eggs first. Start stirring as soon as you add them to the pan. Stir constantly while they cook. Remove them from the pan just before they are done. Residual heat will finish cooking.
I use plain, fat-free Greek yogurt. In addition to lending the eggs a wonderful flavor and fluff, the yogurt adds a little punch of additional protein. They're honestly the best-tasting eggs I've ever had.
Question? I actually want to try this so was wondering how much yogurt would I use if I'm using four eggs? What measurements are used? Probably Tbs I'm guessing? Much appreciated in advance~. 😙👍
@@Glacier_Noir I'm guilty of being my mother's child in that I don't really do measurements. Honestly, for two eggs, I stick a fork in the yogurt tub (since I'm whipping the eggs with a fork, anyway) and pull out a heaping forkful, which amounts to a slightly overflowing tablespoon. (I ran out to the kitchen and measured for you, so I'd know.) So, I guess for four eggs, you'd use two heaping forksful.
I’ve always added milk just because everyone I know does the same and all growing up that’s what I’ve learned. But sometimes I don’t add anything because and noticed it tastes richer.
BUTTER ...or bacon fat if I used the pan to make some bacon right before the eggs. Anything else just makes them more liquid so they have to cook longer... ...which removes the excess liquid anyways making it pointless to add anything to beginn with.
Shake blender. Just eggs. Whip until volume doubles. Pour into hot buttered non-stick pan. Keep the pan moving, swirling and flipping. No stirring. No spatula. Light and fluffy. YUM!
no real extra liquid needed. A little bit of butter just to lightly coat the pan, beat the eggs with a fork, a little salt and pepper, then cook them over low heat - perfect scrambled eggs
Small pad of butter in the pan -- add milk ( my choice ) about tea spoon for each egg -- low heat -- stir every so often until almost done then stir constantly -- watch the consistency and not a lot of liquid shine to them -- they will be fluffy !!!!!!
I only use butter. Used to use milk when I was a kid cause parents would say it makes them fluffier, but when I tried cooking them dry, I like the stronger rich flavor more
Me too. I've started separating the yolks, scramble the whites, then add the yolks toward the end, or just scramble the whites around sunny side up, then stir in yolks ( Sten Ekberg calls them his KETO scramble, maintains the highest nutrition from the yolk), serve with the yolks still a little shiny, even runnyish.. Love to taste the yolk.
I don’t add either to the eggs, but I do put a small amount of water in the pan with butter and turn it on. When the water is simmering I add the eggs. This prevents the pan from over heating and fluffs the eggs nicely. They are not watery at all.
Scrambled: Heavy cream, mayo, cheese and a water, butter/olive oil. LOTS of good fats. (Great for a keto diet). Once-over: butter and olive oil. Agree that sour cream is good, too, but I use it on the side. For scrambled sometimes quickly sautee some chopped chives.
If I have heavy cream in the fridge I will use that but otherwise I use water. When I make scrambled eggs I use one whole egg + two egg yolks. Butter in the pan & cook them slow.
I low and slow in butter or beacon grease but I like to add some vanilla extract to mine. And sometimes if I have them on hand minced green bell pepper and chopped onions.
Yes add milk and a pat of butter to the eggs you are going to mix in a bowl along with salt and pepper. Then a hot frying pat with butter. Add the eggs and work then on and off the heat. Eggs will be fluffy and great
i don’t add water or milk, i prefer my eggs dense rather than fluffy, so i don’t whip them, i crack them right in the pan with some butter, then before they’re done i add a tablespoon of mayonnaise(or sour cream) and some cheese
I use milk and sometimes I add some sour cream as well or instead. I hate it if the water comes out of the eggs. I use two eggs per person with 1/4cup milk per person and cook slow without string to keep the mix soft and moist. Sometimes some cheese or sour cream and parsley makes a nice change.
One egg in the microwave for a quick snack. Stir and cooks in less than a minute. It pops and explodes in the microwave if I don't add a bit of water or a spoonful of veggies.
For a single serving, mix three eggs with 1/4 cup whole milk, some salt, and paprika. Use real Hungarian paprika if you can find it. Spanish paprika (not smoked) is a good substitute. Cook in butter over medium heat. Turn out onto a preheated plate; add black pepper to taste.
I never understand as a kid and I still don't in this current present day. Whenever our mum made homemade French-Toast, she will always use any of the left over F.T batters and will make Scrabble eggs out of it. Nothing wrong using milk and eggs, excerpts for the contexts if the eggs, that I feel on my tongue just feel weird to me considering I can only feel and tastes the milk with a hint tastes eggs in it
Used to add nothing and cooked low and slow and avoided mixing too much. Now, I find a touch of water, higher temps, short cooking times and rapid stirring during the cook make the eggs fluffier. Interesting to know there is some science to the water part.
The perfect scrambled eggs just has eggs in it. Low heat. Stir constantly. Take off heat when still a bit "wet". Cover and let them cook a little from their own heat. Perfect every time.
I have always found that adding milk to scrambled makes them runny, no matter how hard that you cook them. I typically add a little water before beating the eggs and I do like them more to the hard side. I haven't had scrambled without salsa in years.
Of course it depends on how much Milk you add. I have always added a splash of milk to my scrambled eggs (About a teaspoon or so) along with seasoning. Whipping them strongly adds too much AIR into the mixture for me. But that tiny amount of milk gets them to come together easily. And my 105 year old mom loves them that way.
🤨 Well I put milk and water‼️ evenly proportioned.Every 2 egg get half of teapoon of water and a half of milk👌 plus salt & pepper😉 Sometimes I put just a splash of hot sauce in the batter🙌🏼
No water or milk. I like to add a little cheddar cheese. It melts into the eggs as they cook. I like the texture it gives scrambled eggs. Add seasonings after the eggs are done cooking.
A tiny bit of water … like professional chefs do because it becomes steam and disappears. Add a small lump of butter when you’re a few seconds away from exactly done. You’ll end up with shiny fluffy eggs.
Best scrambled eggs ever were at my local coffee shop. They would break two eggs into a glass and stick the milk steamer in and let 'er rip. The eggs set real quickly. I suppose the steamer added a little water....and a lot of air.
Neither. You add an ounce of butter when you turn on the heat. When eggs are done, add crème fresh, chives, and salt and pepper. Top with sharp cheddar cheese and spicy salsa.
Water that converts to steam and wafts away is somehow making your eggs watery and diluted...? Makes them slimy? Tough? Ever poached an egg? Yeah. Cooked directly in water. Not watery, not diluted, not slimy, not tough.
I've done lots of add ins. And I go back to just fried in pasture raised butter, a dab of MCT oil, not too hot, very slowly let the whites cook first, stirring around the yolk, turn off heat, then break the yolks to run over, stir/mix slowly into the whites. I call them KETO eggs, got the idea from Sten Ekberg. The best!
This would have been extremely helpful to me, except that after the price of eggs nearly tripled I stopped buying them at the supermarket. My last trip to Cracker Barrel I basically paid $10 for two eggs. Never went again.
Beat the hell out of the eggs; heat pan with real butter, pour in eggs when butter browns and stir like a madman until they are 2/3s cooked. Remove from heat and whisk in 1T cream cheese. Eggs and cheese at room temp.
Any way is good as long as you got plenty of bacon or sausage to go with it.
I always have used milk, but, I found a secret ingredient. Sour cream. That's right! 1 tablespoon scoop. They came out creamy and fluffy
You’re right!
@Pops_Singing 😋😋😋
I also used to use milk before I found sour cream. It's magic.
@Pops_Singing salsa is great in eggs!
Wanna try this as well.
If so, do I still use just 1tbs of sour cream if I'm cooking with 4 eggs?
❓😗❓🥚
I never add liquid to my eggs. They all dilute them and dull the subtle flavor. I simply whip the heck out of the eggs and cook hot and fast in a tablespoon of butter. Turns out perfect every time.
I don't even use butter. I just scramble the eggs, and toss them on the electric no-stick skillet thing and move them around with a spatula while cooking.
I stopped whipping on advice from Sten Ekberg. Whipping breaks the nutrition of the yolks. His KETO scramble: crack eggs in a mildly hot butter (no mix ins). Stir the whites around the yolks until semi cooked through. Turn off heat and pierce the yolks and skowly/gently stir into the egg whites. Just cook until blended, serve. Keeps the yolk taste and protein at maximum, yummy. Once I mastered the consistency I've added cheese toppings, goat is fantastic or nutritional yeast toward the end. I cook chorizo the same way. Push the 4 minute cooked meat aside and move the pan 1/2 off the heat, it keeps cooking for the next munutes while eggs are added, put in a pat of butter on the empty half of the pan, crack in the eggs and do the KETO scramble until blended,, then mix in the chorizo. = one pan, no mess.
Only bad thing, doesn't do omelets very well, falls apart, but I spread the toppings in anyway. = deconstructed omelet, tastes the same, and i figured out how to "roll" it out of the pan into a sort of omelet shape.
@@roxannehale1386 That makes no sense, because cooking the egg also chemically changes the yolk as well. Might as well just slurp them up raw.
Butter and eggs. That’s all you need. Melted butter in the pan, not mixed in.
I saw a chef on TV years ago, he said to add water. I’ve been doing this every since! Great!
Graham Kerr, the Galloping Gourmet, always added a splash of "Fluid" to his eggs and while he said water - he also used milk sometimes and even something stronger other times.
No water. No milk. Cook in butter. Pay attention while cooking.
Preach.
AMEN!
Exactly. Salt and pepper when done.
Yep butter salt and pepper no need for anything else.
Thank you this video was a trainwreck in slow motion.
No water, no milk. A little butter in the pan. Medium heat. Beat the eggs first. Start stirring as soon as you add them to the pan. Stir constantly while they cook. Remove them from the pan just before they are done. Residual heat will finish cooking.
I use plain, fat-free Greek yogurt. In addition to lending the eggs a wonderful flavor and fluff, the yogurt adds a little punch of additional protein. They're honestly the best-tasting eggs I've ever had.
Question?
I actually want to try this so was wondering how much yogurt would I use if I'm using four eggs?
What measurements are used?
Probably Tbs I'm guessing?
Much appreciated in advance~.
😙👍
@@Glacier_Noir I'm guilty of being my mother's child in that I don't really do measurements. Honestly, for two eggs, I stick a fork in the yogurt tub (since I'm whipping the eggs with a fork, anyway) and pull out a heaping forkful, which amounts to a slightly overflowing tablespoon. (I ran out to the kitchen and measured for you, so I'd know.) So, I guess for four eggs, you'd use two heaping forksful.
@@lorigray9291 awesome!~
Thx very for the info. And may your next food and drink be very delicious.
😙👌👌
I add milk. It makes the eggs fluffier too me.
Noooo!!!
I’ve always added milk just because everyone I know does the same and all growing up that’s what I’ve learned. But sometimes I don’t add anything because and noticed it tastes richer.
BUTTER ...or bacon fat if I used the pan to make some bacon right before the eggs.
Anything else just makes them more liquid so they have to cook longer... ...which removes the excess liquid anyways making it pointless to add anything to beginn with.
Shake blender. Just eggs. Whip until volume doubles. Pour into hot buttered non-stick pan. Keep the pan moving, swirling and flipping. No stirring. No spatula. Light and fluffy. YUM!
no real extra liquid needed. A little bit of butter just to lightly coat the pan, beat the eggs with a fork, a little salt and pepper, then cook them over low heat - perfect scrambled eggs
Assuming you mean scrambled... Always milk. Very fluffy. Never runny. Also adds to the flavor.
Chemically impossible. You must be doing something else with them.
Sunny Side up with a runny yolk on top of toast! 😋
My children calls them poking eggs, they love to dip the toast into the yolk!
It's a video about scrambled eggs 😐
No. I add various sauces to eggs and Mashed Potatoes tho, personally. As I’m sure everyone does, on that note.
Beer. Adds flavor and aeration.
Small pad of butter in the pan -- add milk ( my choice ) about tea spoon for each egg -- low heat -- stir every so often until almost done then stir constantly -- watch the consistency and not a lot of liquid shine to them -- they will be fluffy !!!!!!
Water. Eggs are thick enough- water breaks it up a bit and allows them to cook lighter.
I only use butter.
Used to use milk when I was a kid cause parents would say it makes them fluffier, but when I tried cooking them dry, I like the stronger rich flavor more
Me too. I've started separating the yolks, scramble the whites, then add the yolks toward the end, or just scramble the whites around sunny side up, then stir in yolks ( Sten Ekberg calls them his KETO scramble, maintains the highest nutrition from the yolk), serve with the yolks still a little shiny, even runnyish.. Love to taste the yolk.
I don’t add either to the eggs, but I do put a small amount of water in the pan with butter and turn it on. When the water is simmering I add the eggs. This prevents the pan from over heating and fluffs the eggs nicely. They are not watery at all.
Scrambled: Heavy cream, mayo, cheese and a water, butter/olive oil. LOTS of good fats. (Great for a keto diet). Once-over: butter and olive oil. Agree that sour cream is good, too, but I use it on the side. For scrambled sometimes quickly sautee some chopped chives.
If I have heavy cream in the fridge I will use that but otherwise I use water. When I make scrambled eggs I use one whole egg + two egg yolks. Butter in the pan & cook them slow.
I add water to mine and cook them with a little olive oil.
I low and slow in butter or beacon grease but I like to add some vanilla extract to mine. And sometimes if I have them on hand minced green bell pepper and chopped onions.
Yes add milk and a pat of butter to the eggs you are going to mix in a bowl along with salt and pepper. Then a hot frying pat with butter. Add the eggs and work then on and off the heat. Eggs will be fluffy and great
i don’t add water or milk, i prefer my eggs dense rather than fluffy, so i don’t whip them, i crack them right in the pan with some butter, then before they’re done i add a tablespoon of mayonnaise(or sour cream) and some cheese
Mayonaise, *real* mayonaise (cause its emulsified eggs). Then cook in butter.
Add half & half, light or heavy cream
Milk or water was added to eggs to feed large families. Used less eggs, fed more people. Now it’s a status symbol.
l reckon it goes back to war time rationing - stretching things out 😊
I use milk and sometimes I add some sour cream as well or instead. I hate it if the water comes out of the eggs.
I use two eggs per person with 1/4cup milk per person and cook slow without string to keep the mix soft and moist. Sometimes some cheese or sour cream and parsley makes a nice change.
Slowly melt, cream cheese, and small amount of butter to beaten eggs, and cook over low heat.
One egg in the microwave for a quick snack. Stir and cooks in less than a minute. It pops and explodes in the microwave if I don't add a bit of water or a spoonful of veggies.
When i make scrambled eggs I put milk in the pot. I put a little water when cooking an ommlette.
For a single serving, mix three eggs with 1/4 cup whole milk, some salt, and paprika. Use real Hungarian paprika if you can find it. Spanish paprika (not smoked) is a good substitute. Cook in butter over medium heat. Turn out onto a preheated plate; add black pepper to taste.
I use butter to coat the pan then with my egg mix I use cream and water. Works every time
Very interesting. I have always added milk because that's what mom told me and I never knew why. Water is a stand in if you're out of milk.
Lightly scrambled, with alfredo sauce, butter, mozzarella, & spices..
Doesn't need either. If I add anything it's a splash of Tabasco. I always cook scrambled eggs in butter. Fried eggs in bacon grease.
I never understand as a kid and I still don't in this current present day. Whenever our mum made homemade French-Toast, she will always use any of the left over F.T batters and will make Scrabble eggs out of it. Nothing wrong using milk and eggs, excerpts for the contexts if the eggs, that I feel on my tongue just feel weird to me considering I can only feel and tastes the milk with a hint tastes eggs in it
Used to add nothing and cooked low and slow and avoided mixing too much. Now, I find a touch of water, higher temps, short cooking times and rapid stirring during the cook make the eggs fluffier. Interesting to know there is some science to the water part.
I do samething. Water steams, helps cooking eggs fluffy and soft without overcooking
The perfect scrambled eggs just has eggs in it. Low heat. Stir constantly. Take off heat when still a bit "wet". Cover and let them cook a little from their own heat. Perfect every time.
Heavy cream and a little cheddar
None of that I literally just put salt and pepper and continuously stir on a low heat setting. Comes out so good. And farm fresh eggs.
I am 73 now and my mom used whole milk when I was a kit and I still prefer them that way.
Try sour cream instead, thank me later.
I have always found that adding milk to scrambled makes them runny, no matter how hard that you cook them. I typically add a little water before beating the eggs and I do like them more to the hard side. I haven't had scrambled without salsa in years.
Of course it depends on how much Milk you add. I have always added a splash of milk to my scrambled eggs (About a teaspoon or so) along with seasoning. Whipping them strongly adds too much AIR into the mixture for me. But that tiny amount of milk gets them to come together easily. And my 105 year old mom loves them that way.
I just scramble my eggs in the pan without anything else. Wonderful egg flavor!
Can you cook eggs with both water and milk
A little salt, a splash of OJ, and a spoonful of sour cream ! Butter to skillet. WHIP WELL and there you have it !
You add Orange juice to your eggs?😮
@@caligirllala1267 Just a LITTLE
🤨 Well I put milk and water‼️ evenly proportioned.Every 2 egg get half of teapoon of water and a half of milk👌 plus salt & pepper😉 Sometimes I put just a splash of hot sauce in the batter🙌🏼
I always add either half and half or cream. I also use a ton of butter, fat and calories be damned!
A good dollop of Cheez-Wiz is fantastic!!!!
No water or milk. I like to add a little cheddar cheese. It melts into the eggs as they cook. I like the texture it gives scrambled eggs. Add seasonings after the eggs are done cooking.
Butter & salt for me
A tiny bit of water … like professional chefs do because it becomes steam and disappears. Add a small lump of butter when you’re a few seconds away from exactly done. You’ll end up with shiny fluffy eggs.
Best scrambled eggs ever were at my local coffee shop. They would break two eggs into a glass and stick the milk steamer in and let 'er rip. The eggs set real quickly. I suppose the steamer added a little water....and a lot of air.
Never add milk or water to scrambled eggs, just salt and pepper.
I've always just cooked 'em with butter or oil. Milk and eggs sounds tasty tho
I add a splash of milk. I cook until moist not dry.
Both
Neither. You add an ounce of butter when you turn on the heat. When eggs are done, add crème fresh, chives, and salt and pepper. Top with sharp cheddar cheese and spicy salsa.
Mayonnaise, dill weed, celery salt, Tobasco. Fold, don't stir when cooking.
My brother said when he worked at Hardee’s in the early 2000’s they added orange juice to their eggs
Melt butter in pan add salt ,pepper ,my eggs turn out good😊
Cottage cheese and butter. I don’t like hard scrambled eggs. The cottage cheese keeps them soft. Some snipped fresh chives on top.
Water.
It mixes with the water in the 'white' much better than milk and the result is much 'lighter'.
Uh milk
Neither one. Just eggs and beat them with a fork for at least 30 seconds or a minute. So fluffy!
i always use a little water and low heat that i learned from jacques pepin on a tv cooking show.
I add no water or milk. put the eggs on left over rice and top with shredded cheese. Olive oil instead of butter.
Milk when I'm making scrambled eggs however I add water when I'm making a omelette.
Me too- it works well that way
Carbonated water? How very interesting! Champagne? Ridiculously sinful! My God I love scrambled eggs! 🥚🥚🥚
I've always put milk in my eggs that's how it was introduced to me as a kid it's only now that I heard of adding water instead I was like "WHAT?"
I never add liquid to eggs. I don"t want them fluffy, I want them creamy.
Milk duh
Add butter and sour cream at the end. not the beginning. Gordon Ramsay says thanks bitches.
Add cottage cheese and cook low and slow salt at the end.
A little water, lots of butter and do not whip…fold with a spatula.
me: "who depuk adding another liquid to the egg"
is it just me?
no milk or water, just eggs. but i do whip them in a blender to incorporate air into them.
Water that converts to steam and wafts away is somehow making your eggs watery and diluted...? Makes them slimy? Tough?
Ever poached an egg? Yeah. Cooked directly in water. Not watery, not diluted, not slimy, not tough.
Milk some times cream 😋
I've done lots of add ins. And I go back to just fried in pasture raised butter, a dab of MCT oil, not too hot, very slowly let the whites cook first, stirring around the yolk, turn off heat, then break the yolks to run over, stir/mix slowly into the whites. I call them KETO eggs, got the idea from Sten Ekberg. The best!
I would beat the eggs and add shredded cheese for my scrambled eggs with a little bit of salt and/or pepper
Ove been on a Jimmy breakfast bowl kick lately. The potatoes actually work with eggs.
This would have been extremely helpful to me, except that after the price of eggs nearly tripled I stopped buying them at the supermarket.
My last trip to Cracker Barrel I basically paid $10 for two eggs. Never went again.
June 1, 2023 = doz eggs $1.79
@@jackmason2989 I never see eggs at that price. Where do you shop?
@@GeraldM_inNC Manhattan, NY. Trader Joe's.
Always cooked in butter.
Milk
Water is Life ❣️
NEVER heard of adding water!
What kind of savage would use water?
Water and cook in butter
If water or milk, always water. It blends well with eggs. Milk does not. It's why your scrambled eggs are runny.
😅tes chopped broccoli and spinach or kale.. Everyday.
Club soda...fluffy eggs.
Why in the hell would anyone add water? Milk or a nut milk, yes. Salt, fresh cracked black pepper, smoked paprika..Cook with extra virgin olive oil.
Beat the hell out of the eggs; heat pan with real butter, pour in eggs when butter browns and stir like a madman until they are 2/3s cooked. Remove from heat and whisk in 1T cream cheese. Eggs and cheese at room temp.
Milk.
butter and cream.
NEITHER, just butter.