Matt4c’s Profile
Recent Comments
See more comments by Matt4c ยป
Recent Posts
Matt4c hasn't written a post yet.
Recent Favorites
Matt4c hasn't favorited a post yet.
Recent Polls
Matt4c hasn't answered any polls yet.
Recent Quizzes
Matt4c hasn't taken any quizzes yet.
Recent Comments | Response to Comments
Quote of the Morning: 'Why Add Water to Eggs?'
Less is more. If you add bits of butter in the egg mix beforehand all will go well. Also do not over beat. Fold eggs before the egg sets and steaming action finishes off the cooking.
Quote of the Morning: 'Why Add Water to Eggs?'
If you watch Julia Child doing a French omlette, she adds a bit of water and uses an extremely hot pan. The omlette cooks is maybe 20-30 seconds with constant shaking. The methods that add milk or cream are low heat methods, and cook much slower. Both are good, just depends on what you like.
Quote of the Morning: 'Why Add Water to Eggs?'
I think the main problem of the 'water for steam' argument is that by the time we've gotten the temp high enough to generate steam, the egg protein is a rubbery mess. The egg white and yolk both coagulate at different temps (Herve This explanation) but both are done at around 70 C (158 F), long before the 100 C we need to generate steam.
Quote of the Morning: 'Why Add Water to Eggs?'
I find adding a splash [ only a tsp or so per egg ] of water helps to breakup the protien molecule that easily join up into chains [those stubborn glops of white] while whisking to achieve a homogeneious blending of white and yolk quickly .Its a bio-chem thing where the ends of protien molecules like to attach to another molecule thats why eggs will blend and bind so well with other ingredients and water is an excellent neutral liquid to serve this purpose . It may be a tad thinner but thats only from the protien molecule chains being broken down to a smaller size and may even add to the fluffiness . I dont get watery scrambled eggs by not over cooking them .
If I have heavy cream on hand I use it instead if I want a little richer result , say for a fried egg and cheese sandwich , but by whisking thouroughly they will still be fluffy but maybe not quite as much. As mentioned when adding dairy you must watchout for burning.
As fast as eggs cook [even on a medium heat] I wouldnt turn away from them especially towards the end.
I'm going to make myself an egg and cheese sandwich now for my "BRUNCH". need a quick bite to get me through til supper at 4 P.M.
Quote of the Morning: 'Why Add Water to Eggs?'
Well, hey to all of you. I use water in scambled eggs (just a little) and it seems to fluff nicely, and they don't seem to be so eager to separate, which is especially nasty if using in say, a breakfast taco. (Soggy tortilla=yucko + catasprophic taco failure)
Rock on Fellow Foodies!
Quote of the Morning: 'Why Add Water to Eggs?'
I think milk, water, or anything really isn't necessary. When I was avoiding milk because of a sensitivity to eat, I just cooked the eggs low and slow and they were so creamy that everyone swore I added cream.
I believe this is a classically French way to cook them so that no large curds from.
This time of year, I have to snip a few chives into the eggs to make them divine.
Leah Klein
http://iminthekitchen.wordpress.com/
http://farmfreshsoup.blogspot.com/
http://www.examiner.com/x-1240-Boston-Food-Mom-Examiner
Quote of the Morning: 'Why Add Water to Eggs?'
For the best eggs just cook them in butter and don't over cook.
Quote of the Morning: 'Why Add Water to Eggs?'
Adding milk to your eggs also increases the chances of burning them. The milk fat can curdle before the eggs so if you use it go with a lower/slower cooking method.
Quote of the Morning: 'Why Add Water to Eggs?'
Holy flurking schlidt ... who the Heck moved my flippin' comment to the main feed? ... Dangitalmighty ... :-| Ok, lessee here ...
@DanaMcCauley, "woman"? Umm, no-o-o-o. ;-)
"It steams the eggs". "Makes them fluffy". "Yo". I had a fully-steamed omelet once, at the former 777 restaurant in Seattle. It was though the thing had been cut from foam rubber. I'd rather not have my eggs steamed actually. "Yo-Yo", ma.
@DrGaellon: "The fat in the milk weighs them down, which makes them creamy." But the butter specified in the original post has even more fat, and will certainly mix with the raw eggs.
@NYPlate: "I think if you add seltzer water to eggs, this can fluff them up a bit, too." Very nice! I'm thinking an omelet via molecular gastronomy.
@lemons: "And probably the reason they were watery in the Navy was that they were overcooked." Don't forget, that wasn't just any water. That was the same distilled sea water used to power the catapults on that same aircraft carrier. Yeah, they did need a new distillery ...
I'm in @fuuchan's "eggs only" camp, but it was rather early when I posted this comment so I brain-farted on that. Sorry.
Here's my technique. 10" non-stick Lincoln by Wearever (the one with the blue handle), heated over medium heat. Three egs, beaten. Olive oil in the heated pan, about 1 tablespoon. Pour the eggs in, let them set a bit while seasoning. Start lifting the edges, letting the raw egg flow underneath, including the middle. This is what prevents browning, and will fluff the omelet nicely. Flip it when it's almost fully cooked, adding any fillings before folding, closing and serving. No water, no milk, nice and fluffy, not browned ... very simple.
I suddenly have an urge for a good salmon and sour cream omelet. And I just ate.
Quote of the Morning: 'Why Add Water to Eggs?'
Okay people, let's not forget that eggs already contain some water in addition to fat and protein. So there's nothing unpure about adding a touch more water if you like the results. Milk, too, is mostly water.
As for the difference between adding milk and adding water, I'd guess the difference is fairly minor, unless you're adding a whole lot. I suspect that a milk and egg combo more readily forms an emulsion than a water and egg combo. So, if fluffy is what you're after then I'd guess your more highly emulsified egg "batter" would achieve that. All speculation on my part, though.
Quote of the Morning: 'Why Add Water to Eggs?'
I think adding any kind of liquid to eggs ruins scrambled eggs. I love plain beaten eggs scrambled in a bit of butter. When you plate eggs that have been scrambled with a liquid, you invariable get a separation of some of the liquid. Wet eggs are yucky.
Quote of the Morning: 'Why Add Water to Eggs?'
Because Alton Brown says so. That's why.
Quote of the Morning: 'Why Add Water to Eggs?'
I don't add milk or water, but I do cook eggs in olive oil, not butter.
Quote of the Morning: 'Why Add Water to Eggs?'
I add water because the Frugal Chef told us to do so in one of his shows years ago. I had no idea why or that the French did it.
Quote of the Morning: 'Why Add Water to Eggs?'
I add cream and whisk well. Then slow cook over low hear for 15 - 20 minutes - stirring gently. Makes the silkiest cloud-like eggs, but it takes some patience. I credit Tyler Florence for this method - best scrambled eggs, ever!
Cheers,
~ Paula
Quote of the Morning: 'Why Add Water to Eggs?'
We recommend using water for light and fluffy omelets and milk for creamy scrambled eggs.
Quote of the Morning: 'Why Add Water to Eggs?'
I'm in the eggs only camp. Why mess with a beautiful thing?
It kinda grosses me out to add water OR milk to breakfast eggs.
The only time I add water to eggs is when I'm making steamed egg custard.
Milk and eggs = dessert.
Quote of the Morning: 'Why Add Water to Eggs?'
Champagne is best.
Quote of the Morning: 'Why Add Water to Eggs?'
Dairy products bind with the egg proteins, resulting in a slightly tougher product.
Water evaporates, leaving lovely, light, fluffy scrambled eggs.
Quote of the Morning: 'Why Add Water to Eggs?'
I think if you add seltzer water to eggs, this can fluff them up a bit, too.
Recent Posts
Matt4c hasn't written a post yet.
Recent Favorites
Matt4c hasn't favorited a post yet.
Polls
Matt4c hasn't answered any polls yet.
Quizzes
Matt4c hasn't taken any quizzes yet.
Less is more. If you add bits of butter in the egg mix beforehand all will go well. Also do not over beat. Fold eggs before the egg sets and steaming action finishes off the cooking.