What's the truth about eggs...?

Question

I have heard not to use water, use milk, for fluffy egg and vice versa. So what's the truth?

Answer 1

Fluffy, water.
Creamy (and delicious) cream.
In between, milk.

Bert

Answer 2

I often use a little bit of 2% milk and have had success.

Soy milk works effectively. Whole milk, some say, lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.

Answer 3

Restaurants I have worked at usually splash a small bit of orange juice into the eggs then whip them with an immersion blender. I've heard the acid helps break down the protein. They always came out fluffy & light

Answer 4

Milk really makes the eggs fluffier. Water makes them more normal.

Answer 5

Perfect Scrambled Eggs
By Mr Breakfast

No cheese. No overt flavorings. Just eggs and what it takes to make them taste and look like great eggs.


For the whole article go to; http://www.mrbreakfast.com/article.asp?articleid=17

Answer 6

I prefer a little bit of milk in my egg mixture for scrambled eggs or omelette's because they come out fluffier.

Answer 7

Try using milk and some salt, and when you think its whipped up enough, whip it a little more until it looks frothy, you'll have the fluffiest eggs!!!

Answer 8

I stay away from using milk when frying up eggs b/c I think that it scorches way too easily.

I now use water to mix up my omelete mix....but I really think it just goes with what you prefer.