/ck/ - Food & Cooking

[Anonymous No.16590585]

The eternal debate...

[Anonymous No.16590593]

With milk, about 1 - 2 tablespoons of milk per egg, cooked in butter, served over toast with salt, pepper, and chopped parsley.

[Anonymous No.16590598]

no milk but i find a teaspoon of butta per egg is really delicious. not mixed up super smooth but get dat butter in there!

served on a white plate with your choice of vineg'ry hot sauce

[Anonymous No.16590605]

>>16590585
I use chicken stock.

[Anonymous No.16590606]

>>16590585
I use sour cream instead of milk

[Anonymous No.16590607]

>>16590606
if you really want to get spoiled use a lobster or crab bisque :d

[Anonymous No.16590611]

>>16590585
I skip the milk and let the egg cook in my rice to kill the salmonella

[Anonymous No.16590620]

>>16590611
Rice doesn't have salmonella my guy.

[Anonymous No.16590622]

Can I use almond milk instead of regular?

[Anonymous No.16590625]

>>16590622
Give it a try. I can only assume it won't turn out that great, it will probably still be edible though.

[Anonymous No.16590626]

>>16590622
might as well just add water at that point. if you don't know what cream's purpose is in cooking then maybe get your mom to pour you a bowl of almond milk cereal

[Anonymous No.16590627]

>>16590622
I've done this and it's a bit runny †bh. You're better off with nothing added.

[Anonymous No.16590630]

I've tried a few methods of cooking scrambled eggs and my favorite is the easiest possible. Butter pan, crack eggs in it, and scramble with spatula as they cook. Don't overcook them and they turn out delicious. Makes me wonder how much other effort or ingredients is put in to cooking certain dishes that isn't even necessary.

[Anonymous No.16590631]

>>16590626
allman milk in cereal is hands-down one of its best uses. as long as it's unsweetened

[Anonymous No.16590637]

OMG I FUCKING LOVE MY OOEY GOOEY DIPPY EGGS!!! SUNNY SIDE UP PLEASE!!! THE SLIMIER AND MORE LIQUIDY AND LIKE COTTAGE CHEESE THE BETTER!!! JUST LIKE GORDON RAMSAY!!! MMMMM SALMONELLA

[Anonymous No.16590640]

>>16590637
I know we all enjoy a mindless internet bant here but why must you mock, anon?

[Anonymous No.16590643]

>>16590637

[Anonymous No.16590650]

>>16590605
Based

[Anonymous No.16590652]

terrible thread

[Anonymous No.16590665]

Vegan here. Eggs should be dry and rubbery.

[Anonymous No.16590678]

>>16590637
based. fags who enjoy runny eggs should be executed

[Anonymous No.16591236]

>>16590585
Fortunately my country's food and health standards ensure eggs are healthy for any kind of consumption, so I can get the right consistency just by cooking them less without having to add milk/cream/anything or overcooking them.

[Anonymous No.16591260]

>>16591236
Based Americhad.

[Anonymous No.16591270]

>>16590585
milk, american hard scrambled, with lots of black pepper, fuck the french gooey bullshit, I need bite to my eggs

[Anonymous No.16591463]

>>16590585
They both look under-done.

[Anonymous No.16591467]

>>16590637
if your so weak bodied you get salmonella you deserve it

[Anonymous No.16591482]

>>16590585

I assumed that adding milk was just a way to inflate the volume to feed more kids on the cheap.

[Anonymous No.16591541]

>>16590585
1:1 ratio of milk to eggs
A dash of nutmeg
Thank me later

[Anonymous No.16591615]

>>16590585
I prefer to make them without milk if I'm making soft scrambled eggs - but with milk if whoever I'm cooking them for prefers their scrambled eggs well done.

[Anonymous No.16591623]

>>16591541
No rum?

[Anonymous No.16591627]

For me, it’s salt, pepper, and cheese. Nothing else.

[Anonymous No.16591791]

>>16590606
You killed that beautiful horse didn't you

[Anonymous No.16591857]

>>16590585
if you add milk, you need to be aerating your eggs adequately to take advantage of it. it doesn't change the taste enough to warrant inclusion.

[Anonymous No.16591921]

>>16591857
It increases the liquid content, which - depending on what you're doing - increases cooking time. If you like big curds of egg, milk helps with that. If you like your scrambled eggs just barely set, then milk gets in the way.

[Anonymous No.16592012]

>>16590622
I am trans btw

[Anonymous No.16592919]

>>16590585
for me, its no milk.

>melt some butter in a pan
>add the eggs to the pan
>stir until theyre done

ez ez ez

[Anonymous No.16592982]

>>16591791
so what, it was a fuckin' horse!

[Anonymous No.16593532]

>>16590585
I just use mayo

[Anonymous No.16593544]

>>16590622
youse the bean juice from a can of chickpeas.
its how you make vegan merange

[Anonymous No.16593709]

>>16590598
throwing in the cold butter to cool the eggs off after they are done is the secret m8

[Anonymous No.16593890]

>>16590622
I once used chocolate milk because I didn't have any regular milk.
I gave them to my roommate.

[Anonymous No.16594037]

>>16590637
>metal fork scraping sounds
I can hear it in my teeth

[Anonymous No.16594055]

milk has less fats in it, might as well as water since you're diluting it. Butter or cream are the only ways to get more fat into eggs,. Once you know low heat is king you won't need to add anything at all, or you'll start poaching them.

[Anonymous No.16594070]

>>16594055
milk/water isn't there for the fat content, it's there to make the eggs fluffier. The water content transforms into little steam pockets and gives the eggs more loft, or at least that's the theory

[Anonymous No.16594775]

>>16590622
try using a bullet

[Anonymous No.16594779]

>>16590585
Non milk is obviously tastier but a dash or two of milk makes it go farther.

[Anonymous No.16595049]

If making scrambled eggs - milk
If making an omelet - no milk
Simple ass

[Anonymous No.16595056]

>>16590585
No milk, but a bit of cream near the end.

[Anonymous No.16595076]

>>16590585
With milk, just a splash of it.

[Anonymous No.16595091]

I like without milk because it is denser. Milk is fine too, but I prefer a less fluffy egg.

[Anonymous No.16595152]

>>16594070
It's not really how it turns out in practice. Eggs are pretty wet as it is.

[Anonymous No.16595168]

>>16590585
Of course with milk, fuck I would fucking beat the shit our of every faggot who doing this without milk.

[Anonymous No.16595174]

>>16595168
How about you hit them books first, Rolando?

[Anonymous No.16595190]

>>16590637
I bet you’re the kind of person that is psyched about how the CDC’s recommendation for hurricane preparation is 1) prepare for hurricane 2) get the covid vaccine

Runny eggs are delicious and you’d be surprised how much raw egg you consume in your daily trip to mcdonalds

[Anonymous No.16595199]

>>16590585
My parents have always made scrambled eggs with milk so I always did as well, until I was probably 20 years old and made them without milk for the first time for whatever reason and realized there was literally no difference except less work time and calories, so I’ve never done it since. I’m doing keto so I must eat scrambled eggs 3-4 times per week and I would never dream of putting milk in. I’ve even used butter only to find it made no discernible difference.

[Anonymous No.16595205]

You can get the same effect by whipping the eggs over low heat. They're plenty creamy as is. Maybe add some butter to whatever you're frying in if you like the butter flavor.

[Anonymous No.16595236]

>>16590585
You only need to put milk in if you're a retard who's scared of "undercooked" eggs.

[Anonymous No.16595297]

>>16595236
Absolute pleb take.

[Anonymous No.16596198]

>>16590585
use whole milk or you are wasting your tranny skim milk

[Anonymous No.16596237]

>>16592919
This is the best way

[Anonymous No.16596264]

>>16590585
Honestly can't tell whether that's mashed potatoes or it's supposed to be scrambled eggs. Looks like absolute dogsshit either way.

[Anonymous No.16596386]

>>16596264
How fucked are your mashed potatoes?

[Anonymous No.16597117]

No milk just butter

[Anonymous No.16597194]

>>16590637
My grandfather ate runny yolked eggs almost every morning of his 92 yrs on this Earth. Never caught salmonella. You're probably right to overcook your eggs, though, salmonella may only infect faggots.

[Anonymous No.16597212]

>>16592919
This. Although I'll often through some onions and peppers in the pan to get things started.

[Anonymous No.16597215]

>>16590585
rook same

[Anonymous No.16597459]

>>16590585
i add milk because that's how my dad taught me to make eggs as a kid. i have no idea if it does anything.

[Anonymous No.16597479]

i dont like scrambled eggs its disgusting, eggs cooked in any other way is great though

[Anonymous No.16597495]

>>16597479
French omelette is just rolled scrambled eggs

[Anonymous No.16597569]

>>16590637
based basil :DDD
for any non-finns, this guy is a walking garbage truck, he lives surrounded by trash and eats expired food from containers that he never cleans, EVER. Every food spill on tables and counters he never cleans, his stove is covered in grease and shit.
He says not cleaning the previous food from the pots, pans and kettles gives the next serving of food a nice "aroma" and special taste.

[Anonymous No.16597598]

>Not whipping the whites separate from yolks and making egg souffle

[Anonymous No.16597777]

>>16590637

[Anonymous No.16597786]

>>16590637
>being afraid of salmonella
Pathetic. I bet my gut flora could beat the shit out of your gut flora.

[Anonymous No.16597798]

>>16595199
I can tell the difference. I'll put something in even if it's just a little water.

[Anonymous No.16597807]

>>16590593
>2 tablespoons of milk per egg
a quarter of a fucking cup of milk for 2 eggs? Do you eat yours with a straw? Disgusting cooklet.

[Anonymous No.16597825]

>>16597807
Tell me how man mL you think goes into a tablespoon.

[Anonymous No.16597842]

>>16597825
One murican tablespoon is 15ml
Two eggs at two tbsp/egg is 60ml
A cup is 236ml
Yes, a quarter of a fucking cup of milk

[Anonymous No.16597856]

>>16590622
No.

[Anonymous No.16597867]

>>16597777
Nice digits fren

[Anonymous No.16598099]

>>16597569
I've been trying to remember this guy for a while. whats his yt channel?

[Anonymous No.16599199]

>>16596198
This, I've been fed skimmed milk my whole life until I got to try whole milk when I had to live alone in Austria (because it was cheaper).
It has much more flavour and holds cooking much better.

[Anonymous No.16599237]

>>16590585
my grandma, bless her soul, somehow always has the eggs be really curdled and also weep water if they sit on your plate. I still dont know how she does it. I take a spoonful out of courtesy, but usually just stick to toast...

[Anonymous No.16599572]

>>16595297
Food science disagrees with you. Professional chefs disagree with you. Common sense disagrees with you. Everyone's* tastebuds disagree with you.

*outside of the trailer park

[Anonymous No.16599578]

Protip: no milk, no cream. Try stirring in a dollop of yogurt immediately before plating.

[Anonymous No.16599586]

>>16590622
almond milk is made from milking almonds in a farm by a farmer who sits on a stool and milks almonds one by one. That's why it's called milk. I mean, you couldn't just read the label and see that it's just water and sugar because taht would mean using your brainpower and seeing that you're a dumb faggy piece of shit who consooms garbage, right? So yeah, picture the little almond farm next time you drink your almond milk, faggot.

[Anonymous No.16599589]

>>16599578
This. Don't put it in while it's cooking like the retards above are doing with milk. God, what the fuck is even the logic behind using milk? It's thinner than the fucking eggs and doesn't add any flavor. Just use butter and/or yogurt/creme fraiche

[Anonymous No.16599592]

>>16599586
Can confirm, I masturbate the almonds to artificially inseminate the females (we call them marzies)

[Anonymous No.16599964]

>>16599589
a whap of sour cream, and some finely chopped chives and dill makes a pretty good soft scramble too... especially useful if you've left the eggs on just a bit too long.

[Anonymous No.16599974]

>>16593890
dangerously based

[Anonymous No.16600094]

>turn on heat, put in a little olive oil (tell myself its for health but really just makes cleaning the pan a little easier), crack the eggs and toss em in, splash some milk, chop/stir the shit out of it as the pan heats up, toss in whatever else is going in while letting it solidify a bit more, after its more solid toss on the salt/pepper/whatever, chopchopchopstirchop done
have I fucked up somewhere

[Anonymous No.16600157]

>>16600094
I'd put a knob of butter in with the eggs instead of olive oil personally, because for me the butteriness of the scrambled eggs is basically the whole point. I also put salt straight into the beaten egg before pouring it.

[Anonymous No.16600178]

>>16590593
>cooked in butter
Imageboards are obviously a dead trend.

[Anonymous No.16600209]

>>16600178
Everyone cooks eggs in butter unless they're a faggot

[Anonymous No.16600246]

>>16600209
Fuck your retarded scripted bot, and finally do it this time.

[Anonymous No.16600261]

>>16600246
Meds.

[Anonymous No.16600268]

>>16590585
Both eggs and milk are unhealthy.

[Anonymous No.16600307]

>>16600268
maybe you are just obese

[Anonymous No.16600665]

spoon of pancake batter for about 3 eggs and a quarter cup of milk, +++ salt & pepper
butter in a pan at medium-low heat
cook until just a little gooey
wala
and then i go to bed

[Anonymous No.16600752]

>>16590585
Cream and butter

[Anonymous No.16602069]

>>16592982
>>16591791
Based and Soprano-pilled

[Anonymous No.16603115]

>>16590585
Milk does nothing. Heavy cream on the other hand... makes the eggs silky and taste like cream.

[Anonymous No.16603125]

>>16590665
Vegans should be mashed up into paste and fed to wild dogs.

[Anonymous No.16603410]

>>16603125
Good idea, that way we can reduce wild dog populations by killing them off with malnourishment.

[Anonymous No.16603451]

>>16597598
Too much work at my altitude

[Anonymous No.16603518]

>>16593890

[Anonymous No.16603554]

>>16590622
ive debated trying this because unless I buy milk to cook with I never have real milk on hand. If you were to try it I would go with an unflavored oatmilk. I made mac n cheese with vanilla almond milk once because I was curious and I wouldn't recommend it

[Anonymous No.16603588]

>>16590606
based

[Anonymous No.16603611]

today was the first time I ever cooked scrambled eggs in something other than my cast iron pan. Was recently given a set of chantal stainless so I figured I would give it a go. I was shocked at how easy it was to get clean, light, fluffy eggs. This might be the one thing I will admit cast iron doesn't do better. Just seemed easier to keep it at a nice low temperature, I used 2%

[Anonymous No.16604226]

>>16590585
didn't even know with milk was a thing but seems gross. just cook with olive oil, then add butter in pan when it's half cooked.
this is the best way.