Good point indeed

This will sound weird, but it's really good.

Instead of milk, use creamer. Yes, like the creamer you put in coffee. It'll add a subtle bit of flavor to your eggs (e.g. French Vanilla omelettes, delicious)

heres how i do mine

beat eggs, add salt pepper, crushed red pepper and some mustard beat again

put in pan and cook

Wtf? No.



Mustard in eggs? You really don't like eggs do you...

Here is what I do:

Put eggs in mixing bowl

Add salt/pepper to your liking
Add tsp of milk per egg you are cooking
Whisk for a good minute or so.

The oil you use is an important part of the taste.
And also the heat you cook it at.

I use a little bit of olive oil and cook the eggs at medium heat.
Don't scramble until the egg whites harden and there is no more liquid.

Flip and scramble and be careful not to burn the eggs.

i do like eggs, i like the way it taste

guess what, if u ever have eaten eggs at a restaurant, you have eaten eggs with mustard, they add a bit for coloring, not all, but most

I happen to have work in restaurants for years... and i've never put mustard in scrambled eggs and never will...... "most" do it? Where do you live, some redneck southern town? We don't do that shit around here...

This post was edited by hofx2 on May 5 2012 02:12am

Slightly late in the season for this, but whenever my family gets a mess of morel mushrooms (spikes, or peckerheads, depending on where you're from, work just as well too) we fry em all up, then later on (next morning usually) we put those in the scrambled eggs with a bit of cheese, sometimes a little ham as well.

best fucking eggs ever.

another thing in general for scrambled eggs, if you can find it, Morton's Hot Salt (ya, the guys who do water softener salt, and regular table salt, etc..) is outstanding on eggs. And I dislike black pepper, so its even better for me.



I'm well north of the Mason-Dixon line, and its common around here as well. Like the guy said, its mostly just for color.

This post was edited by bigspot_05 on May 18 2012 12:50pm

dont use milk (cream) (ect)products its makes your eggs flat just put a splash of water like half a teaspoon then u will have nice and fluffy eggs everythime and also if u whant the crispyist bacon (but not burnt) just add some water it makes the grease hotter and crisp your bacon

This is exactly what I do, but instead of truffle I use fresh thyme. Fold it in at the same time as the cream. I just can't justify paying for the truffles if I'm using it on scrambled eggs.