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蚌 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.