Are you saying to add milk AFTER its cooked? Or put it in to the beaten eggs prior to pouring them in the skillet? The latter is how I do it. I think the ratio is 1.5 Tbsp of milk per egg, but usually I just eyeball it in the measuring cup. If the beaten eggs occupy 3 fl. oz, I will add milk until the volume increases to 4 fl. oz. Then, on top of that, I add any flavors or enhancements, such as spices, grated cheese, etc.
Originally Posted by Straight Rasier User
I'm dpm802, and I Approved This Message.