How do you know when scrambled eggs are done?
Online Answer
The scrambled eggs are done when they are thickened and no visible liquid egg remains..
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If you are in the habit of adding milk or cream while whisking eggs, you can stop. Now. Milk won't make eggs creamier, fluffier, or stretch the dish out. What the milk really does is dilute the flavor of the eggs, making them rubbery, colorless, and something similar to what you would find at a school cafeteria.
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Non-pureed meats, beans, or cheese. Scrambled, fried, or hard-boiled eggs. Non-pureed potatoes, pasta, or rice. Non-pureed soups..
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A single, large scrambled egg has 91 calories, likely because of the addition of milk, and a large egg that's been cooked in an omelet has 94 calories. Basically, if you're cooking the egg in some kind of fat, be it oil or butter, or adding milk, your egg is going to have more calories than if it was raw.
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When scrambled eggs sit for a while, they tend to turn green or gray. This is a chemical reaction that happens as hydrogen sulfide in the egg white reacts with the iron in the yolk to form iron sulfide. The eggs are perfectly safe to eat like this, the problem is, they look unappetizing..
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When you beat your eggs for scrambled eggs, add sour cream instead of milk to the egg mixture. This makes them creamy and richer without diluting the eggs' bright, yellow color. ... But sour cream will offer a different taste, and all it requires is a simple replacement.
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