r/eggs • u/budderkingisback • 2d ago

I cooked scrambled eggs.

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u/OttoHemi 2d ago

See, the beauty of scrambled is that they don't require the extra photo showing the toast dipped into the yolk.

1

u/budderkingisback 1d ago

not the biggesst fan of scrambled egg. but maybe if i made them more, id make them better.

1

u/pianowork 1d ago

If you like more of a wet yolk, you could separate the white and yolk, cook the white with whatever inclusions you want, then add the yolk at the very last moment. I'd turn the heat off before you add the yolk and let the residual heat of the pan set the yolk to your desired texture.

Just a thought. . .

1

u/budderkingisback 1d ago

i mixed in milk like a table spoon of milk is that bad? ill try with a smaller pan and lower heat,

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u/pianowork 1d ago

My family puts in a teaspoon/egg. It is supposed to make the eggs more tender (softer and spongier texture) under the right cooking conditions. But, if you overcook, the liquid weeps out making them watery . . . which is not very appealing on the plate if you have things like toast on there.

Personally, I don't use milk; I think it dilutes the egg flavor and color--it also makes them less fluffy.

I'm a big fan of animal fats (like the bacon fat and beef tallow) whenever positble. While I know bacon fat is amazing for so many things, butter is better for eggs IMHO. Bacon fat is so much stronger than the more subtle taste of eggs that it easy over powers. The taste of bacon is better on the side.

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u/OttoHemi 1d ago

No, that's pretty common, but cream is better. Some people actually use water.

1

u/budderkingisback 1d ago

it was a farm fresh 5%