Should you add milk to scrambled eggs?

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you’ll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you’ll add up to 1 tablespoon of water for every egg.

Adding water to your scrambled eggs will steam the eggs while cooking leaving them light and fluffy.

Too much liquid can dilute the savory flavor of the egg. Also, adding too much water will cause it to seep out, leaving an unappetizing puddle, especially if cooking until very firm. This mess often happens with vegetable scrambles if not pre-cooked to remove moisture before adding in the egg.

There are a lot of ways to upgrade scrambled eggs and make them even tastier. Adding milk or heavy cream to scrambled eggs can make them fluffier. You can also use things like orange juice or chives to add some extra flavor to your eggs.

Thorough whisking is crucial to getting soft, fluffy scrambled eggs. With too little whisking the white and yolk don’t fully blend together, and you’re left with uneven eggs. This step is also important for incorporating air into the eggs.

The scrambled eggs are done when they are thickened and no visible liquid egg remains.

You will want to cook your eggs on the griddle over low-medium heat. If you’re using a stovetop, we recommend setting the burner slightly below medium heat. The griddle temp for eggs should be 250F – 325F to easily monitor the doneness with less risk of overcooking.

Restaurants do have a few tips, tricks, and secret ingredients for really elevating this seemingly simple dish. For example, IHOP adds a little pancake batter to their scrambled eggs to ensure they are light and fluffy while remaining filling, according to The Daily Meal.

But is it safe to eat scrambled eggs that are overcooked to the point where they are grey? The greenish-grey color that they take on is due to a chemical reaction that takes place when the eggs are overcooked. The reaction of two amino acids in the egg creates this color, iron, and sulfur.

Step 3: Water or Milk? If you like fluffier scrambled eggs, add 1 to 1 1/2 tablespoons of water per egg. If you prefer creamy eggs, add 1 tablespoon of milk for each egg. You’ll need a small frying pan to cook your eggs, preferably nonstick.

So what’s the problem? An egg needs a temperature of 158F to become firm. In order to cook, proteins in the egg must denature (modify), then coagulate, and that won’t happen until the temperature rises enough to start and maintain the process. Heat Index Map, La Crosse Heat Preparedness.

Milk won’t make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs’ flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.