(Closed) wet or dry scrambled eggs? (or other differences in cooking methods)

posted 5 years ago in Food
Post # 3
Member
3553 posts
Sugar bee
  • Wedding: August 2014

I think I like them like you do, however since I don’t measure sometimes when I add too much milk I end up with eggs like your FI’s

The only thing we really cook separte is chili. FI will make a big batch, let me take my portion, and then add a bunch more jalapenos because he likes it spicier.

Post # 4
Member
1342 posts
Bumble bee
  • Wedding: December 2012

@californiaraisin:  Water?  In scrambled eggs?  I’ve never heard of this!  I do it your way.  Luckily, DH seems to like them just the way I make them.  

Post # 5
Member
606 posts
Busy bee
  • Wedding: April 2015

I cannot stomach the site of wet eggs! I make mine like you do.

Post # 6
Member
369 posts
Helper bee
  • Wedding: September 2013

I’m not sure how to categorize my eggs, lol. I cook mine similarly to yours but instead of cooking them all the way, I pull them off the heat towards the end so there’s a bit of “wet-ness.” But I would totally eat these: http://www.thekitchn.com/how-to-make-creamy-luscious-sc-113371

I do most of the cooking in the house so FI better eat what I cook, LOL. Actually, we just had this situation yesterday. He likes to eat his pasta with a load of red tomato sauce; me, not so much. I prefer olive oil/salt or a lighter sauce. So, we cook the pasta together and do sauces separately. Or, he’ll put the sauce on after (like when I do a pancetta/mushroom coating).

I also prefer to eat organic which FI does not believe in. So we often have separate items in the fridge unless he’s forced to eat it (i.e. eggs). It’s really silly!!

Post # 7
Member
2104 posts
Buzzing bee
  • Wedding: April 2011

I don’t like them wet, but I like them fluffy and just cooked. DH likes his practically crispy. He chops them into unrecognizable tiny pieces of egg and cooks them forever to totally dry them out.

Post # 8
Member
4496 posts
Honey bee
  • Wedding: October 2013

I use a tiny bit of water if I don’t have milk on hand. Has sort of the same effect except not quite as creamy of a taste. The problem is that he puts too much in – which is gross. Same as if you put too much milk in, eww.

Post # 9
Member
1351 posts
Bumble bee
  • Wedding: August 2017

Oh man, wet scrambled eggs are SO GROSS.  Mine have to be dry!!

Post # 10
Member
1177 posts
Bumble bee
  • Wedding: June 2013

I use half n half. Mine are what the French call “baveuse”, which is probably between the two extremes – soft, but not liquid. The milk/cream/whatever along with a little salt helps the egg proteins uncoil and gives you larger, softer curds. I don’t know that water would have the same effect, though. I would tend to think not since it doesn’t have the milk proteins or lactose.

Post # 11
Member
1224 posts
Bumble bee

I add a little bit of milk when I beat them, so they come out light and fluffy, but no excess liquid. I’ve never even heard of “wet” scrambled eggs, actually!

Post # 12
Member
8697 posts
Bumble Beekeeper
  • Wedding: September 2013

I also put a small amount of milk in at the beginning but they MUST be dry at the end. Yuck at the thought of water being in them!!!

Post # 13
Member
4372 posts
Honey bee

I like my scrambled eggs wet, DH likes them dry. But I much prefer them over easy, with a fully raw yolk. Laughing

Post # 14
Member
1784 posts
Buzzing bee

The perfect scrambled eggs are the ones you grew up with.  Everyone’s definition differs.

I don’t think of “wet” scrambled eggs as sitting in water.  I think of them as just being congealed, and not cooked to hard rubber consistency.  I’ve been told that the science behind the (tiny) bit of water or milk in the eggs is to add something that will create steam and make the eggs fluffier than if you do not use that dab of liquid. 

You can also get nice eggs by adding just a few drops of cream just before taking them off of the heat.   http://www.youtube.com/watch?v=dU_B3QNu_Ks

 

Post # 15
Member
1471 posts
Bumble bee
  • Wedding: August 2011

I like wet scrambled eggs, but there isn’t excess liquid, I just don’t cook them all the way. I only add salt and pepper, DH adds milk, which is okay, but I prefer without. 

Post # 16
Member
2874 posts
Sugar bee
  • Wedding: March 2013

i’ve never heard of wet scrambled eggs!!

Our big difference is pasta. I eat it the normal way – ie follow the instructions,. kind of al dente but well cooked

My husband likes it seriously overcooked – as in a good ten minutes over the cooking instructions. You could feed it to a toothless baby with zero problems.Now, i jsut take mine out at the normal time and let his cook to smush. I remember him cooking pasta for me once and i just hated the texture!

We also do salsa seperately (live in mexico so have it with everything) as he thinks adding cilantro and garlic is disgusting (and i love both) and i can’t handle the number of chiles he wants to put in

oh yes – and meat – i love rare/medium rare steaks. he likes them super super well done, like he’s trying to kill the cow a second time with fire. he has a mental block on preparing meat that way so even if i ask for medium-rare, i get it a touch under well done (which for him is virtually raw)

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