paragiraffe I love arugula.

I’ve gone off scrambled eggs because I travel so much and the scrambled eggs you get at hotel buffets are just so rancid that I gave up eating them. I would feel slightly more betrayed with every bite. I cannot stand bulk-scrambled eggs.

Posted by Jen on 20 January 2005 @ 7pm

btw: was checking out your photos of The Mayer. Tartan pants?? What was that boy thinking? lol.

Nice to meet a fellow fan :)

Posted by Jen on 20 January 2005 @ 8pm

Eggs, a dollop of milk and a splash of water. In theory the water will convert to steam helping to “fluff” the eggs. I prefer a wide spatula to turn the eggs so they don’t break into small pieces. The large chunks stay hot longer. They should be moist without being wet, browning is to be avoided at all costs.

Posted by Mark on 20 January 2005 @ 8pm

i had no idea that you were supposed to use milk … or that you could use milk! i just use eggs. my dad sometimes adds onions.

Posted by Denise on 20 January 2005 @ 9pm

just eggs, cheese and canadian bacon. occasionally i will toss some bologna in (just eggs and bologna) and then i’ll be good to go with not eating those for another three years or so.

Posted by Cori on 20 January 2005 @ 10pm

single serving:
two eggs in a bowl, beaten into submission. add 2 tablespoons of orange juice, mix some more. pour into pan, add pepper while making eggs. serve while slightly moist and fluffy.

man, i’m craving them now.

Posted by vapidsquid on 21 January 2005 @ 3am

I’ve always made my scrambled eggs with a little bit of milk. It really does make them nice and fluffy. :)

Posted by teresa on 21 January 2005 @ 8am

I’ve never really understood the thought process of putting milk in eggs. Aren’t eggs what you eat when you’ve run out of milk and can’t have cereal?

Posted by Erika on 21 January 2005 @ 10am

While everyone else is exchanging recipes, I would like to point out the fundamental wrongness of not dry eggs.

Brown on the outside means done. Just like steak.

That is all.

Posted by Matthew on 21 January 2005 @ 11am

“of course”????

Posted by Your father on 21 January 2005 @ 4pm

I’ve always used milk. Didn’t know there was any other way, till I met my husband and he doesn’t use milk. But I’ll eat them either way. I like my eggs like your mom…fluffy but dry, almost or maybe a little bit turning brown. Most of the time, I don’t add cheese, but of course…cheese always makes it better. :)

Posted by Rayne on 21 January 2005 @ 4pm

Cheese and milk…and I make them in the microwave. They come out so fluffy and clean up is much easier.

Posted by Auntie Penny on 21 January 2005 @ 7pm

I’m pretty sure I heard on The Food Network once that you’re supposed to add about a tablespoon of milk per egg? I always use milk. I think it definitely makes them more fluffy, mm. And cheese, of course!

Posted by Lauren on 22 January 2005 @ 11am

Found this post while googling eggs, weird. So post in a random blog? Why not, isn’t that what the internet if for?

Eggs are like roasts, done in the pan is over done on the plate. Fluffy has more to do with heat than milk or water, at most use medium, i prefer medium lower. I’ve done with or without milk, depends on the mood. Above all, cast iron… nothing heats as evenly as cast iron and eggs need the even heat, esp if frying or an omelet. Last thing I know to do is cook or warm up anything going into the eggs, like ham or cheese – if they are cold it will mess up your eggs (parts burning while other parts runny).

Posted by MacTheKnife on 22 January 2005 @ 11am

Use egg-beaters. they’re better for you and they taste great. you can get them in different styles and flavors. Try the razzle-dazzle berry!

Posted by Jason on 23 January 2005 @ 10am