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Bell peppers added to your potatoes will greatly increase your vitamin C intake as well.I also make home fried potatoes too. So that covers the vitamin C need.
Pine Trees. Many parts are edible. Euell GibbonsI steep pine needles for my vitamin C...
i put some milk in as well.Huh. Interesting. I'll have to try that.
I was taught to throw a splash of milk in with the eggs. Presumably, I would think you'd get the same fluffy egg effect, although it does nothing (trust me on this) to keep the eggs from sticking to the pan...
The milk solids get bitter when they burn. The same thing with regular butter. Clarified butter or ghee can give your scrambled eggs that buttery goodness but has a higher smoke point (~450 degrees) than milk or regular butter.I used to use milk, the Mrs. still prefers it. It makes the eggs a little creamy and smooth.
I switched to water decades ago. Milk burns.
I have noticed that pepper seems to clump up when scrambling raw eggs, especially if they are cold. Perhaps it's a static electricity thing.So you drink the cold water?
I was talking to a chef buddy of mine last night and asked him about this. He said that you shouldn't season the eggs (salt, pepper, etc) until after the eggs are cooked. He did say, though, that water's a better choice than milk...
True...
Cock free zone ?I put it in a glass not in my scrambled eggs. I like ice cold milk with my eggs, so I also put it in the freezer.
When I make scrambled eggs I just scramble them with a fork and some salt, pepper, butter and water. That's just the way I like them. The water just makes them cook better.
I was thinking about raising some chickens because fresh eggs taste better than the grocery store eggs and I looked into the city regulations. In the city I can have up to 6 live hens, but roosters are strictly forbidden. And I don't really want to deal with all the chicken shit.
I'll try it with water.....how much water you add?