Thread: Scrambled eggs
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Old April 25th, 2011, 09:39 AM
2katz3fsh 2katz3fsh is offline
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Quote:
Originally Posted by Trip View Post
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.
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