I just heard that putting milk in eggs make it more fluffy, but is it really a good idea? Some people say putting milk/cream in eggs makes it more fluffy, but s
I have a technique when cooking omlettes where you only cook them on one side, and gather up the edges - but let the cheese accumulate in the soft centre. Fri
I'm trying to replicate a strange form of 'scrambled eggs' that I had on holiday in Austria recently, but I can't figure out how it's done. Instead of the usua
I have some very tight diet restrictions right now due to a medical issue. As a result I need to eat scrambled eggs three times a day. Here's my question: if
Being Chinese-American, I grew up on this stuff. The English name "Chinese steamed eggs" comes from the fact that it comes from Chinese cuisine, and that "steam
I'm obviously not near my kitchen... I was reading on lifehacker about cornstarch in scrambled eggs, then some of their other articles on scrambled eggs, and
My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to
I'm of the impression that "scrambled eggs" means the eggs are completely beaten to where the yolk and white are completely blended before being cooked. And "ov
I ordered an egg and cheese bagel from a restaurant. The egg patty was unusually thick, uniformly bright yellow on the outside, and grey on the inside (although
When cooking scrambled eggs in the frypan I use a spatula to gather the egg together. To me this doesn't damage the pan, and avoids the egg forming 'nodules'. I
I bought some fresh eggs the other day which don't expire until next month. They've remained in the fridge in their carton. I just realised that a few of the e