When you cook scrambled eggs a liquid residue is always left over. What is this?

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Request for Question Clarification by lunabean-ga on 10 Nov 2002 20:57 PST

How do you make scrambled eggs?  Do you use milk?

Greetings-

That liquid is water that separates from the eggs in a process chefs
call "weeping."  It happens when eggs are held at high heat,
overcooked or when watery ingredients are added.

Ways to avoid weeping:

"Prepare eggs in small batches, no larger than three quarts.
Substitute a medium white sauce for the liquid in the egg mixture.
(One part white sauce to five parts egg.)
Use temperatures 140°F and above for steamtable holding.
Use egg products with stabilizers (i.e. gums) added.
Limit the amount of added ingredients and make sure they are
well-drained."

http://www.aeb.org/professional/faq.html#weep

Search strategy: "scrambled eggs" liquid

Nellie Bly

Thanks for answering one of those simple questions that bugs alot of people.