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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.

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!

For the best eggs just cook them in butter and don't over cook.

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.

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.

I don't add milk or water, but I do cook eggs in olive oil, not butter.

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

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.

Dairy products bind with the egg proteins, resulting in a slightly tougher product.

Water evaporates, leaving lovely, light, fluffy scrambled 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.

And probably the reason they were watery in the Navy was that they were overcooked. Being held on a steamtable is egg hell.

Get this woman of McGee's book. Pronto.