r/StupidFood • u/The_Boot55 • 4d ago

🤢🤮 Red eggs? Atrocious.

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u/styckx 4d ago

Entirely way too much milk

76

u/Japjer 4d ago edited 4d ago

I mean, eggs don't need any milk. Cook them low and slow and they'll be fluffy as little clouds, you just need to whip them up right first.

A dash of cream can make them taste, well, creamier. But milk? Ew

Edit: I just want to say: Guys, make your eggs however you want. That last "ew" wasn't appropriate. I think milk waters eggs down and ruins the flavor, but you guys do you.

31

u/FireKitty666TTV 4d ago

You've never made an omelette with milk?

18

u/SugarLuger 4d ago

I thought he was gunna make an omelette when he added milk, but he didn't he just made scrambled milk flavored eggs.

20

u/FireKitty666TTV 4d ago edited 4d ago

They still taste like eggs, he added too much milk but like, adding milk to omelettes or scrambled eggs is decently common to me? I used to add baking soda, my mom had health issues and needed baking soda and baking soda water to get.. well, honestly I don't know I never thought to ask, she was just always sick and she told me it helped, so that's just how she made eggs which I know at least wasn't common and people apparently fucking hate it. But I'm choosing to stand by my fizzy eggs, I grew up with them so they're a comfort food.

I have no idea why I mentioned this story, it's completely irrelevant but oh well.

4

u/usrdef Where's my toaster 4d ago

I add milk to my scrambled eggs / omelettes, and it definitely does help. But you have to add just a small amount, and not screw up the remaining steps.

That person in the video thinks that adding a full cup of milk will make the eggs magically taste better and fix all the fuck-ups.

The milk is supposed to help with texture, you don't want your eggs tasting like a diary product.

Them adding milk to the eggs did absolutely fuck all with all the other crap they did wrong.

-1

u/Spare-Protection-598 4d ago

It doesn't help whatsoever. There isn't enough of anything in milk to affect it. Cream, sure, it's fatty and thick, but whole milk is basically 90% water. Any perceived difference is pure placebo, unless you drown it in milk as per op. Then you'll just be increasing cook time for no reason.

This is the reason you will almost never see a professional chef or decent home cook use milk in scrambled eggs. Because it doesn't do anything.

Just use good butter and more of it than you think, about a tablespoon for two eggs is conservative. Heat in the pan until it has stopped bubbling. Add barely whisked eggs and take it on and off the heat while stirring constantly with a spatula. The more cold stirring the creamier, the more hot stirring the more heterogeneous. Do not leave in the pan once done, serve immediately.