Originally Posted by Trip
The secret to fluffy eggs is to add a bit of ice water to the mix.
I do not eat dairy unless it is mixed with other ingredients in order to make the dish.
When I make parmesian coated anything or need to use an egg wash, (chicken, veal, etc.) I tend to use milk, but when I run out, I use water (although not iced--I may need to rethink that idea and will let you know). I can't taste the difference and it comes up just as light and fluffy as if I would have used milk.
Thanks for the suggestion.