Joshua Grinnell Posted November 10, 2007 Share Posted November 10, 2007 Feeling experimental this morning, I tried following up on a persistant rumor I found on the internet while working out the kinks of our espresso machine: the milk-frothing attachment "makes great scrambled eggs" or "amazing, light and fluffy scrambled eggs." It's always left as that, which makes me feel like it's a canard close to the sausage-stuffing attachment ("I can stuff my own sausage!" "Yeah, but do you?" "Hush, you strumpet") for a standing mixer. I gave it a shot and there are some hits and misses. One, the eggs do indeed come out very light and fluffy. Secondly, they're sitting in about an inch of water from having steam shot through them. So, once they're drained they're actually quite good. We only have market eggs at the moment and they're too precious to experiment with more today. I'm using a ceramic mug, which may be too insulated to work properly, and I tried to keep the tip of the steamer from hitting the bottom of the mug. I'm using my usual scramble mix (egg, dash of milk, salt). Any ideas? Is anyone waking up to a heaving cup of steamed scrambled eggs in the morning? Link to comment Share on other sites More sharing options...
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