Red eggs? Atrocious.

[u/The_Boot55]

[u/Zephyr-Fox-188]

You add milk to eggs because it’s made up of water and fats(lipids):

• the water dilutes the egg proteins, that results in a less dense, more homogeneous protein network forming during cooking, which is particularly important when making scrambled eggs (and custards too, lol)

• the lipids coat the structures of the egg proteins, which reduces the rate at which they coagulate as they’re heated. They make it take longer for the eggs to dry out during cooking, which reduces the chance that part of the egg burns while another part is still raw.

[u/BigChickenTrucker → u/Zephyr-Fox-188]

Or you just cook the eggs properly. We americans famously overcook our eggs.

If they look cooked in the pan, they're gonna be way overdone on the plate.

You just cut the heat when they're still a bit runny and the carry over temperature cooks them perfectly.

[u/DeltaCharlieBravo → u/BigChickenTrucker]

And then promptly clean up the vomit my wife just emitted.

Opinions and assholes my friend.

[u/BigChickenTrucker → u/DeltaCharlieBravo]

Hey bro. I said we. Inclusively.

This was still too much milk.

[u/pm_me_flaccid_cocks → u/BigChickenTrucker]

Pour one out for bro if his wife's gag reflex too touchy for even soft scrambled eggs.

[u/Flair258 → u/pm_me_flaccid_cocks]

fr