Over the weekend, I cooked one of our family favorites, breakfast burritos, for our Sunday morning, sluff/slough church, breakfast. I will usually scramble up 8 – 9 eggs, cook some sort breakfast sausage, throw on some shredded Mexican cheese blend, spread a little salsa, and lay it all on a fresh cooked tortilla.
Sounds pretty tantalizing doesn’t it? Well, it usually is under normal circumstances. This past Sunday there was a slight difference in the recipe that made for an interesting breakfast to say the least. Under normal cooking conditions I will cook the eggs with a little milk to “puff up” and give a richer flavor. My dilemma was we were out of milk and the only thing in our fridge that had anything dairy in it was…you guessed it
Reddi Wip whipping spread/cream/foam.
So according to MrBreakfast.com’s article on cooking the ‘Perfect Scrambled Eggs’, using whipping cream was NOT on the list of things not to use. Now how was I supposed to know?!
Suffice it to say, I’ll not be using whipping cream (at least out of a can) for my scrambled eggs in the future. I think I’ll give powdered milk a go around first.
It reminds me of the time I blended up some of Nicole’s famous tortilla soup with my remaining fake crab in bulk from Costco while she was pregnant a few years ago. Probably not the same effect with her, but still, a learning experience in the kitchen.