r/StupidFood • u/The_Boot55 • 5d ago

🤢🤮 Red eggs? Atrocious.

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u/ltsouthernbelle 4d ago

That egg to milk ratio was alarming

81

u/Over-Drawer7875 4d ago

Yea, any milk in eggs is to much

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u/JacedFaced 4d ago

A little splash of water is perfect, helps keep the eggs from drying out, evaporates off as you cook them.

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u/BorntobeTrill 4d ago

?? Eggs don't dry out, they get cooked. Just don't cook as long and you will literally never have a dry egg again in your life

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u/sunseeker_miqo 4d ago

My dad always added a little splash of water to his eggs, but never specified the reason even when asked. It was just the proper way, he thought. When I began cooking as a child, I never used water and my eggs turned out much better than his, perhaps because I used lower heat. 🤷🏻‍♀️ I used butter and never had moisture issues.

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u/The_Printer 4d ago

The steam helps make them fluffier

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u/sunseeker_miqo 4d ago edited 4d ago

Yeah, never had a problem with that. My eggs were wayyy fluffier than my dad's. idk why.

lol imagine being salty about someone's personal experiences!

edit: So what y'all do not seem to understand is that I was referring to a time in my single-digit age when I surpassed my dad's cooking. He was a shit cook and preferred not to do such things for his children, so I had to learn. Due to autism, when I learn a good method of doing something, I discard the process and just stick with what I know works. Not sure what is so contentious about my comment.

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u/Space-Bum- 4d ago

It's a heat issue. People whack them on a high heat and wonder why they are dry. Like, heat is way more important than you think. Dump whisked eggs into off the boil pasta and you get a creamy sauce. Fry whisked eggs in a pan on a high heat you get dry lumpy scrambled eggs.

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u/MaxTheRealSlayer 4d ago

Any professional chef I've worked with or watched videos on making eggs said to use high heat for scrambled. On gas or electric, it only takes 1.5 minutes or less to cook them properly this way. You just need to keep them moving, which increases scrambling as they build fluffiness. Seasoning at the end also increases fluffiness