I’m not a huge breakfast eater. In fact, I would prefer not to eat breakfast at all. However, I know that breakfast is “the most important meal of the day” so I’ve try my best not to skip it. On the other hand, Kora and Logan love all things breakfast and would eat it at every meal if they could. So we’ve been trying all different kinds of breakfast foods lately and happily discovered that they like scrambled eggs.
The other day I cracked three eggs, went to the refrigerator for the milk and realized we were out.
I was stumped. I’d already cracked the eggs and didn’t want to waste them but couldn’t think of what I could make minus the milk. So I did a quick search online for “scrambled eggs no milk” hoping I’d find a good substitute.
I was shocked to find that there were a number of recommendations to use water (1/2 eggshell for every egg) or nothing at all, with many promises that the eggs would be much fluffier without the milk. I scoffed at the internet. Why would I have been using milk all these years if water or not using anything actually made the eggs better?
But I had no choice so I gave it a try. I went with the water.
And to my amazement, the internet was right the eggs were so much fluffier!
And they tasted better too, much lighter and no aftertaste. I’m still so surprised by this. I haven’t tried using nothing but the eggs themselves yet, but next time I make scrambled eggs, I’m going to give it a try.
How do you make scrambled eggs? Do you add milk or water or do you just use the eggs themselves?
