Post # 1
I thought about this this morning while I was making myself some scrambled eggs for breakfast. FI and I cannot allow the other person to cook us scrambled eggs, because the end result is something that either one of us cant stand – FI put a bunch of water, OR SOMETHING, in his scrambled eggs and they sit on the plate in a pool of water and it makes me want to barf. I use a tiny bit of milk at the very beginning of the cooking process (when the egg is still raw) and when they’re done its just the eggs – no excess liquid.
When FI first moved in, he made us scrambled eggs and I ate his because I was trying to be dutifully polite. But the conversation has come up, and we’ve realized that we just make them opposite – it has to do with what we grew up with, we think. His were always made with the excess water, and mine were always dry. It might be a texture thing for both of us that we cannot eat them the way the other person does, but if we happen to decide to make breakfast together we usually decide on pancakes or sunnyside up eggs – saves us having to cook our eggs seperately 😛
Prior to meeting him, I’d NEVER EVEN HEARD OF “wet” scrambled eggs, but I guess they’re a thing.
How do you like your scrambled eggs, bees? Is there any foods you and FI have to cook seperately because you hate the way the other person cooks it? (For the record, FI is a stellar cook for everything else LOL)
*edited for a typo 🙂
Post # 3
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
@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
I cannot stomach the site of wet eggs! I make mine like you do.
Post # 6
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
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
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
Oh man, wet scrambled eggs are SO GROSS. Mine have to be dry!!
Post # 10
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
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
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
I like my scrambled eggs wet, DH likes them dry. But I much prefer them over easy, with a fully raw yolk.
Post # 14
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
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
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)