- Joined
- Dec 28, 2014
Heavy cream works. Just a little. Actually even a splash of water helps, at least for fluffiness. AI says a tablespoon per egg but I don't think it needs that much.All that for scrambled egg mixing, but no milk? Aside from (not cottage/cream) cheese the only other ingredient I've heard being added to make creamer scrambled eggs is milk.
I don't even know why anyone would do this unless they had chickens and LOTS of eggs (or no refrigeration but even Old Order Amish use refrigeration these days although it is generally battery or propane powered and often not in the house itself). Eggs in the fridge are perfectly cromulent for at least a month and I've had them last much longer without going dangerously bad (they get a lot worse for things like over-easy though). Just don't crack them straight into a recipe without cracking them into a cup first for a sniff test."Lime water eggs" got me to laugh so hard I'm out of breath. This is the lowest-effort themed anything I've ever seen. Hopefully he only feeds his family the eggs and doesn't get any innocents caught in the crossfire.
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