Brooks (brooksmoses) wrote,

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Scrambled eggs, update.

A couple of weeks ago, I posted a description of how I make scrambled eggs, going from memory on the proportions. Some discussion of the quantities of cheese and milk I add ensued, and I became a bit uncertain about whether I was actually estimating them at all correctly.

So, when I was cooking some eggs for lunch just now, I put the bowl on top of the kitchen scale while I was mixing things up, and can thus report the following proportions:
  • 3 medium eggs: 5.6 oz
  • Splash of 2% milk: 0.3 oz
  • Sharp cheddar cheese: 1.0 oz
  • Salt and pepper: negligible
So, it looks like my estimate of the amount of milk (1 part in 6) was high by a factor of three or so, though a little more milk wouldn't have hurt. My estimate of the amount of cheese (1 part in 4) was also a bit too high, though not quite so far off. I would also say that just a touch less cheese would probably be optimal -- maybe 0.8 oz or so. These were quite good, but perhaps slightly cheesier than they should be.
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