Mixing in Milk to make an omelet

[JEDI]

How much milk is too much milk?

And what would happen if you try to make an omlet with 1 egg and 1 quart of milk?

 

[MagnusTheBrewer]

IDK I only make omelets or omelettes. I wouldn't add more than a teaspoon per egg of any liquid. When I make quiche, I generally use 6 eggs and 1 1/2 cups half & half.

 

[Cdubneeddeal]

When I make mine, I usually put in about one tablespoon per two eggs. Never tried one egg for one quart of milk but I would imagine it would be something like blue cheese

 

[waffleironhead]

I never measure, I just pour in enough. Just do not put in too much.

 

[PottedMeat]

I think the limit is 1 tablespoon of liquid per egg... 1 quart / egg uhh maybe you could make custard or something.

 

[seemingly random]

Try it and report back. You could be on to something - maybe start up a restaurant.

 

[funboy6942]

Use water in place of milk. Causes it to steam when it gets cooked, and your egg will fluff up to ginormus size.
Make sure to have a cover over the egg as well to make it even fluff up even more. 3 eggs, and you will have a omlet that takes up half the plate or more

 

[olds]

Originally posted by: seemingly random
Try it and report back. You could be on to something - maybe start up a restaurant.

I can't wait to see the spelling on the menu.

 

[Perknose]

Originally posted by: funboy42
Use water in place of milk. Causes it to steam when it gets cooked, and your egg will fluff up to ginormus size.
Make sure to have a cover over the egg as well to make it even fluff up even more. 3 eggs, and you will have a omlet that takes up half the plate or more

^^^^ This is true. :thumbsup:

Also, I generally use milk and I never measure, but I believe I use far more than 1 tsp per egg. <shrug>

 

[miketheidiot]

i would say no more than 1/4 the volume of the egg

 

[Aharami]

never heard of this. when do you add the milk? while beating the eggs? or while making the omelette?

 

[xSauronx]

Originally posted by: JEDI


And what would happen if you try to make an omlet with 1 egg and 1 quart of milk?

youd wind up with something a bit closer to a custard, but i dont think that using just one egg would allow that to turn out right given the volume of liquid

i use maybe a half tablespoon of cream, at most, per egg when i scramble or make an omelet

 

[sandorski]

none

 

[conehead433]

Originally posted by: funboy42
Use water in place of milk. Causes it to steam when it gets cooked, and your egg will fluff up to ginormus size.
Make sure to have a cover over the egg as well to make it even fluff up even more. 3 eggs, and you will have a omlet that takes up half the plate or more

Yep, fluffy omelets are the best.

 

[Aluvus]

Originally posted by: JEDI
And what would happen if you try to make an omlet with 1 egg and 1 quart of milk?

Rapidly heating milk, when not mixed with something else, tends to cause it to curdle. So there is a good chance that it would curdle almost immediately.

 

[shopbruin]

Originally posted by: Aharami
never heard of this. when do you add the milk? while beating the eggs? or while making the omelette?

when you are beating the eggs. i add water when i make scrambled eggs too, makes them nice and fluffy.

 

[Fritzo]

Originally posted by: Perknose

Originally posted by: funboy42
Use water in place of milk. Causes it to steam when it gets cooked, and your egg will fluff up to ginormus size.
Make sure to have a cover over the egg as well to make it even fluff up even more. 3 eggs, and you will have a omlet that takes up half the plate or more

^^^^ This is true. :thumbsup:

Also, I generally use milk and I never measure, but I believe I use far more than 1 tsp per egg. <shrug>

Skim milk does something similar but adds a bit of creaminess to the eggs.

 

[George P Burdell]

Hmmm... the only time I've added milk was while making French toast. I never add more than a tablespoon or two.

 

[rasczak]

Originally posted by: MagnusTheBrewer
IDK I only make omelets or omelettes. I wouldn't add more than a teaspoon per egg of any liquid. When I make quiche, I generally use 6 eggs and 1 1/2 cups half & half.

talk to me about your cooking methods for this "quiche" i'd like to make one for tomorrow.

thanks!