Post # 1
I’ve always added milk or cream to my eggs to make them fluffier. To be honest, I don’t know if it makes a difference, I just do it because I saw it on Food Network.
I just read that some people sprinkle a bit of water instead of milk! Something about when the water evaporates, it leaves air bubbles to make it fluffier. I’ll be trying it next time I have eggs but I’m just wondering if any other bees have ever done this.
Post # 3
I’ve only ever used water when I was out of milk. I like milk better, but if you find it does make them fluffier let us know!
Post # 4
milk makes them creamier, and a bit denser.
To get them light you need to beat them a lot9air is incorporated into it). And put them in a really hot pan. So actually the water, milk thing is not relavent.
Post # 5
I add milk to mine and beat the living daylights out of them with a wisk to get them nice and airy.
Post # 6
I just read last night that milk and putting a lot of air in them makes eggs the fluffiest
Post # 7
I add milk and beat them to death to get the airy part, then they are nice a fluffy! Yumm.
Post # 8
I add a tiny bit of water and it always works really well.
Post # 9
I don’t really get the appeal of fluffy eggs. I like my eggs soft and not overcooked so I cook them a specific way to make sure they come out just right.
This is exactly (ETA:less creme fraiche) how I make my eggs and they always come out amazing: http://www.youtube.com/watch?v=dU_B3QNu_Ks
Post # 10
I’ve never heard of using water. I agree with the above posters, put in a bit of milk and whip them up!
Post # 11
OMG you guys. I’ve never whipped my eggs, just mixed them. THAT is why they so crappy. Lightbulb moment.
Post # 12
This is going to sound weird but try just a bit of mayo then whip the eggs moderately. Don’t over beat or they get stiff. The mayo is basically an emulsion, or a blending of two liquids of different weights that normally don’t mix, and the air that’s forced in during the mixing is what makes it fluffy; in mayo, your emulsion is eggs and oil. By increasing the amount of egg, your emulsion can have more air too. Same concept as using the tiniest bit of Dijon mustard to make your vinaigrette really smooth and well-blended.
Post # 13
I always use milk n whisk 🙂
Post # 14
I don’t like them fluffy. Just straight egg, not too much whisking, and undercook them so they are still a little raw
Post # 15
I really only like scrambled eggs and I have to make them in such a way that they are really fluffy. They taste totally different than when they are fluffy and when they are not! I always use milk and I don’t think I would want to use water because it might make them fluffy but I like the taste that the milk gives.