Milk makes fluffier scrambled eggs.
Again, temperature is the key here. Milk can make your eggs rubbery, instead cook eggs slowly and take them off the heat just before they’re done so they finish cooking from the residual heat of the pan.
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Josetta 3 year s ago
Now I'm hungry.
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Phillip 3 year s ago
#s 4, 6, and 11 are not myths, the answers prove that they are true, just not always the best idea.
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Monty 3 year s ago
Phillip,
Either you put down the wrong numbers, or you're on the wrong medication. Because the answers definitely don't prove they are true.
Either you put down the wrong numbers, or you're on the wrong medication. Because the answers definitely don't prove they are true.
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Effy 3 year s ago
#13 what a load of shit. Canned at peak ripeness. It is true, but it's after a lot of cooking. Remember, tomatoes travel in huge semi-trucks, going 70ish down the freeway for a few hours. If they aren't as firm as a softball they'll squish and the liquid runs out by the time they get to the canning factory. So they have to 'soften' them up by cooking the f* out of them.
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Lizzie 3 year s ago
#8 it's cold water, just a dash. Not milk.
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Tabby 3 year s ago
#8 Is most definately true. I like my eggs without milk but cook my kids eggs with it. Theirs first, then mine in the same pan and at the same temperature. The eggs wtih milk are easily 2-3 times thicker and fluffier.
Either you put down the wrong numbers, or you're on the wrong medication. Because the answers definitely don't prove they are true.