Why Adding Milk To Scrambled Eggs Is A Texture Risk
We've all done it. Somewhere down the line, we were told that adding milk to scrambled eggs before cooking them would make them creamier. Turns out, it's not quite so.
Adding milk to scrambled eggs can actually make them runny, rubbery, and wet. It could even dilute the flavor and color of the eggs. The white milk can make the bright yellow of yolks look dull. Additionally, milk does not offer any flavor to the eggs, and it can end up making them taste bland. The practice may have been popularized for the assumed addition of fat to the eggs. Whole milk has 3.25% milkfat by weight, but that's actually pretty insignificant when trying to make an impact on eggs. One boiled egg already contains 5 grams of fat on its own.
If anything, water may be a better addition to scrambled eggs than milk. But before we look for substitutes, let's find out exactly what adding liquid dairy to a scramble does to the structure of the eggs.
What does milk do to eggs?
Adding any liquid to eggs, like milk, will cause them to separate. Milk and the moisture in eggs evaporate at different temperatures. The boiling point of milk is 203 degrees Fahrenheit, and eggs coagulate between 141.8 to 183.2 degrees Fahrenheit. This causes the eggs to dry out before the milk can reach a boiling point to evaporate.
Butter is the one dairy ingredient you need when making scrambled eggs. Adding a tablespoon of butter to a pan on medium heat can do an excellent job setting the eggs. If you cook your scrambled eggs slowly on low heat and keep them moving in the pan, you'll get a result of creamy eggs every time.
If you must embellish your breakfast, try adding a splash of seltzer to your eggs instead of milk for the fluffiest scramble. It works! The moisture gently steams the eggs, and the effervescence adds a fluffy texture. To amp up your breakfast even more, try Gordon Ramsay's method for fluffy scrambled eggs: Don't whisk or season them before cooking. Once you're cooking the eggs over medium-low heat, whisk them with a rubber spatula and continue stirring as they set. Then, add a spoonful of crème fraiche at the very end for extra creaminess. And that's all we really need out of a good scramble.