a culinary question...

[MinkSoul]

two things happened....

it started raining (so much for yard work)

i got hungry, so i made an omlett.

question 1) why do you put milk in eggs when you cook them?

question 2) what do you use french sorrel in? i like the way it looks and it 'fits' in my landscaping. i know you can cook with it i just don't know what it goes with...

 

[jcgirl]

You dont put eggs in your omelette.

 

[jcgirl]

As for the French sorrel which are used fresh
in salad or cooked like spinach or cabbage. It is better as an ingredient in French Sorrel soup. Try it with pork, fish, and omelets.

 

[MinkSoul]

As for the French sorrel which are used fresh
in salad or cooked like spinach or cabbage. It is better as an ingredient in French Sorrel soup. Try it with pork, fish, and omelets.

Doh...


going to do a pork roast tonight....i'll try it, Thanks...

 

[DarlingBri]

Milk....

I'm not really sure, but I think it's to lighten the yolks and make the eggs beat up fluffier.

It also "stretches" the eggs, but i don't know if that is relevent any more.

 

[MinkSoul]

Oh...Ok...

Thanks Bri...


i'm alergic to milk so i don't use it too often but i tried a bit this morning and the eggs didn't separate like they usualy do, i was just wondering if that was the reason...

 

[Vivid Blossom]

Milk in Eggs

The reason for the liquid is because it makes the eggs fluffier but my mom taught me to use a little bit of water rather than milk - she says milk makes the eggs tougher.

Sorry I don't know anything about the French Sorrel.

 

[stogie]

If you add the milk before you beat the eggs it will not seperate.

 

[Nobody Special]

Well First of all You don't need to add Milk in with the Eggs for your Omletts... It is usually put in as a filler to make more out of the batter... other then that there is no other real reason to have milk in it... other then a Preferance..

Some will say that it will make them Fluffier, but it really doesn't, here is a secrete that will make them fluffier but it takes time to do it..

Get a very fine strainer, (Mesh one Works best) and crack the Eggs and poor the contents into it and take a spatuala and start forcing the Eggs thru the Strainer, this takes out the Embrios and the Embrio sacks that are in each Egg..

after you have done this your Eggs will cook better and won't stick as much and will be fluffier.. (I have done this for years in Verious resturaunts, It does WORK..)

The French Sorrel can be used for amny things and here is a few more Suggestions

Soups
Garnishes
Salads
Pasta

Experiment with it and come up with a new recepe for it.. That is how many Great Cooks started out..

Good luck and have fun

E

[Edited by Nobody Special on 04-07-2001 at 12:51 PM]

 

[Earthgoddess]

As a chef I must add my two cents here.
No milk, use water-it is the emulsification that makes the eggs bind well. Remove the embrionic filaments does work nicely also-especially if the are fresh, organic eggs.
As for sorrel, try mincing it and adding it to olive oil and tossing fresh steamed asparagus with it.You can also mince some shallots and sautee them then add the sorrel. If your lactose issue makes yogurt possible, then make yogurt cheese and add some sorrel and chives.

 

[MinkSoul]

OhMy.... Thank You Nobody Special....

i'm going to try the sorrel tonight, and i'll try the strainer with the eggs tomorow morning...


thanks again...

 

[MinkSoul]

hang on....i better get a pencil...

Thank You Earthgoddess....

got everything but the asparagus....
it hasn't come up yet

but when it does i'll try that...

ya never know what you'll pick up on a 'Porn Board' do ya...




waits for the vd jokes

 

[Earthgoddess]

LOL-anytime dearest anytime! Shame about the asparagus though-it is also wonderful on fiddlehead ferns and pea shoots....mmm sorrel!

 

[ranajja]

milk vs water

I'd always heard to use water when making omelets and use milk when making just regular ol' scrambled aigs...

I love making omelets, and IMO, adding a little water to the eggs seems to work better than none at all.