Hi...though all the food was delicious on the cruise, I was impressed with the scrambled eggs. They were so delicious that I want to make them at home. Does anyone know how they get them to taste so delicious and be so fluffy!! Thank you!
Are you talking the scrambled eggs in the MDR or the buffet? If the buffet they are dehydrated eggs, that are mixed with water or milk the night before, refidgerated then cooked in the morning.
Star Princess 2005, Sun Princess 2005
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We were told at the chef table the scrambled eggs are real eggs with milk added on the lido deck. We don't have breakfest there we always go to the MDR. Somebody at the chef table ask him that question.
This will sound strange but adding water to the eggs makes them fluffy. I mix in an eggshell of water for each egg. I whip the eggs first, then put in the water and whip some more. Doesn't change the mixture, its just less messy.
Now the 'strange' part, adding milk instead of water, makes the eggs watery!
On a cruise, I go to the omelet station and order 2 eggs over medium or 2 scrambled. Sometimes 2 fried hard, all depends on the mood. I understand the eggs on the serving line are real eggs not military chow hall eggs, but I do the fresh cooked anyway.
So I asked Mr. Goggle since you mentioned it. I saw that Ree Drummond now has a recipe for migas (after visiting Texas). I really really like Ree's cook books. She lives on a ranch in Oklahoma and has great comfort foods and country recipes. Anyway she adds half&half to her scrambled eggs.
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.
The plate served to me, had eggs, like I have not tasted before...they also looked unlike anything that ever came out of my kitchen....iced water is the thing that sets it apart he told me....worth a test recipe for sure
Trip, with her book & tea!
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