OK, I read the reviews and it seems alot of people say you cant use milk in scrambled eggs...why? When I was a chef we used milk in scrambled eggs regularly, and when we had the breakfast buffet we used bagged scrambled eggs. Now, I have always made scrambled eggs with milk, with favorable results. My eggs are ALWAYS fluffy, ALWAYS tasty. Nothing worse than having flat, crunchy scrambled eggs. I think maybe the ratio is off, as I always make my eggs with the same ingrediants...adding garlic powder, onion powder, maybe seasoning salt if I am adventurous, and more than not Franks Red Hot, and of course margarine or butter both to the eggs mix and melted in the pan. BUT I dont think I use 1/4 cup, just a splash, and a dash of salt and pepper. SO in conclusion, I suggest you try it, and eyeball it. I think I will be A-O-K!
Was this review helpful?
4 users found this review helpful
OK, I read the reviews and it seems alot of people say you cant use milk in scrambled...