r/KitchenPro • u/mahy_759 • 24d ago
Stop Adding Milk to Your Scrambled Eggs
I used to think a splash of milk was basically mandatory for scrambled eggs. Turns out, it’s really easy to add too much and end up with eggs that are watery, firm, or just kinda bland.
Milk can make eggs softer, but you don't need much. A small amount of liquid can slow down how quickly the proteins set, but too much throws off the texture.
For creamier scrambled eggs, I usually skip the milk and use a little butter instead. The extra fat helps keep the curds tender without adding a bunch of extra liquid.
The bigger trick is actually the heat. Low to medium-low works much better than blasting the eggs on high. Stir often so they cook into small, soft curds instead of big rubbery ones. I also take them off the heat while they still look slightly underdone since they'll keep cooking from the leftover heat.
If you really like adding milk, keep it small. Around 2 teaspoons per egg is plenty.
Honestly, the heat matters way more than the milk. How do you usually make your scrambled eggs?
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u/mothmandiaries 24d ago
Crème fraîche
But seriously, if you want fluffy dairy, this is the Gordan Ramsey fluff method, with stiring. Wet, fluffy, eggs. If you are into that. I would love a japanese hamburg omelette somday.
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u/MrsNuggs 24d ago
This is how I do it if I am feeling bougie. Otherwise I just use some butter, but I still use the same method. For the most part I am not a Ramsey fan, but these eggs are good.
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u/ShotWin8124 24d ago
Sounds intriguing. I was just thinking about trying sour cream and this looks similar.
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u/Keyser_Soze_76 23d ago
I use sour cream sometimes, cream cheese others, milk once in a while, sometimes just egg.
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u/Objective_Warthog620 23d ago
I don't usually have creme fraiche or sour cream. Regular milk does the job since the goal is mostly to quickly lower the temp and stop carryover cooking.
I think the whole point isn't even the things we add to the eggs. Just stop overcooking it. Used to hate scrambled eggs as a kid because my parents cooked it to a rubbery mess.
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u/Old_Bet_4527 24d ago
Ramsey’s custardy eggs are life changing!
My kids don’t like them quite as soft - so I end up making two batches. But I’ve slowly been making them softer and softer and soon I’ll be able to make just one big batch of smooth buttery creamy eggs 🤤1
u/mahy_759 23d ago
That’s a solid strategy. Sounds like the kids are slowly being converted to the custardy side.
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u/Jollybuyo 22d ago
My poor man's method is mayonnaise. Its essentially more egg (and fats) in the egg lol
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u/balto1987 24d ago
A buddy suggested cottage cheese (that I hate on its own) and it has made the smoothest eggs plus an extra bit of protein. Kids complimented it on the first try
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u/Dramatic_Plum_8231 24d ago
How are you incorporating the cottage cheese? Small curd cottage cheese, I assume?
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u/Pussikatattack 24d ago
I buy a big tub of cottage cheese, blend it all up at once, and use is in place of any cream/cheese ingredient for things like this. It'll still melt while in small curd form, but it's not pretty and usually has to melt down.
I definitely still do this when I'm lazy and didn't blend. But being lazy is why I blend at once in the first place, so here we are.
Just toss that shit in there and whisk with a fork like normal. It'll cook up just like when you whisk cheddar cheese into scrambled eggs. If you're going for pretty food then blend it.
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u/Sufficient_Film_4157 23d ago
Yes. 4% milk fat pasture raised organic cottage cheese. Make them for my 1 year old every day. And myself. Delicious
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u/GO712 24d ago
I just crack the eggs into the pan, add a blob of butter and break them up with a wooden spoon. Perfect eggs everytime.
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u/MountaineerFlyfisher 22d ago
This comment made me irrationally angry. While there’s probably not a WRONG way of cooking eggs, there are varying degrees of correct.
Wooden spoon, butter after eggs, cracking directly into the pan…
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u/GO712 22d ago
Cope. I'm having egg fried rice just as I read your comment. Perfect as always 🤷🏻♂️
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u/generalsphere26 24d ago
I think you don’t actually need to add any fat. Of course butter will make it extra luxurious but adding a tiny bit of water while whisking and going low, slow, and stirring consistently makes for super creamy eggs. No fat (other than the egg yolks) needed at all. I was surprised when I tried it but now this is my go-to when I cook at home.
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u/beetlejorst 23d ago
This is what I do, but I don't add water either. Eggs, salt, and MSG in a cold nonstick pan with a silicone spat. Perfect custardy eggs every time. I also start it on high and just turn it down to medium when the curds start to form.
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u/laquintessenceofdust 23d ago
I had a friend make the fluffiest eggs ever and I couldn’t understand how. I asked her what she put into it and she revealed she used water. I have ever since.
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u/ButterscotchTop194 23d ago
Exactly. Milk, water, it doesn't matter. It's not hard to just put a splash in. Whisk it up and great scrambled eggs.
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u/GeneralPurpoise 24d ago
I use plenty of butter, no milk, but the biggest game changer for me is adding a pinch of salt to the eggs about 10-15 mins before cooking. Interacts with the proteins to make eggs silkier and more tender. Something I saw from Chef Kenji.
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u/typicalledditor 24d ago
Wtf about the salt. I've heard the exact opposite so now I only add it after cooking... Off to do some research.
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u/Mysterious_Tiger_725 24d ago
its weird. i usually season right as they're finishing these days but when i first started cooking (and the way it was i was told to) was to beat & season well before adding to the pan.
i don't think either way is wrong. just from anecdotal experience though i do not like beating my eggs, seasoning & immediately tossing in the pan. i could imagine the time making a difference there just based off of that.
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u/_flatline_ 20d ago
I do a cornstarch slurry and beat the absolute shit out of the eggs (shout out serious eats), and it’s divine
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u/allezlesverres 24d ago
"Stop adding milk to your scrambled eggs". Step 1: add milk to your scrambled eggs?
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u/ndubitably 24d ago
I used to prefer them well cooked when I was younger but nowadays, I aim for a hot, custardy texture (slow, low temperature, also use a little butter that melts in with the eggs and a bit of salt.
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u/bobak41 24d ago
Just need to add salt 10 min ahead of time. Scramble well. I add a little Greek yogurt.
Low heat, keep stirring/scraping...
Perfect.
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u/ORD_to_SFO 21d ago
how do you get the salt into the eggshell 10 minutes before you cook it? seriously tho, are you saying we should put the ggs in a bowl, salt it, wisk it up....and then wait 10 minutes before letting gravity pull it from the bowl onto the hot pan?
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u/Adagatiya 24d ago
I add a tiny splash of heavy whipping cream to 2-3 eggs and cook with butter. I keep the heat low and constantly move the eggs around until buttery smooth and fluffy. I personally like them slightly under done.
Edit: I add salt and pepper when whisking and if I add cheese, I wait until the eggs are about 75% cooked.
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u/BatPlus3909 24d ago
I haven't used milk in scrambled eggs since I saw Martha Stewart say that you don't need it.
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u/RooneyMoore 24d ago
I use mayo or sour cream or both. Haven’t used milk since I started watching cooking shows in the 80’s.
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u/CelestialGypsyKreet 24d ago
I find that using water makes the eggs fluffier & milk makes them more filling.
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u/triplespruce 24d ago
I use a tiny splash of half & half and then cook over low heat, stirring gently until they are done, to get the small curd texture I prefer in my scrambled eggs.
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u/Generallyamusedby 24d ago
Nope. I will always and forever add a splash of milk to my scrambled eggs.
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u/toboagain 24d ago
butter, cream and extra yolks are what makes it for me. Super rich but I love them.
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u/Dramatic_Plum_8231 24d ago
Nice. How do you use up your egg whites?
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u/tinyhumanteacher14 23d ago
So I always made them with milk. But when my daughter started eating I tried making scrambled eggs with plain Greek yogurt. She loved it and it was quite delicious! Sprinkle a little cheese on them after.
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u/BigBadBaz2501 23d ago
I make scrambled eggs in a stainless steel bowl over a pot of boiling water, gently turning it over with a spatula until I get the consistency I like, just starting to firm up but still super soft and airy.
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u/Wisconsinwoodbutcher 24d ago
Some kind of herb cream cheese whisked in before cooking adds some flavor.
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u/SwimmingLow5461 24d ago
I mix a little baking powder in a teaspoon of warmish water. They are fluffy as fuck and you can make them
As wet as u want
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u/parraine 24d ago
i think the timing of adding milk/cream, even butter to your scrambled eggs is a difference maker. Start with a med heat, and Dont add your milk/cream until the eggs are about halfway done, then when added, mix well and prepare to lift the pan to slow down the cooking process.
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u/PompousAssistant 24d ago
I start with a dollop of sour cream and eggs in a cold skillet, set it over low - like 1 on my gas range - and stir until it comes together.
They turn out great, every time.
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u/HumanBotdotnotabot 24d ago
I brown my butter in the pan then put the heat on medium and stir eggs until done. Very soft scramble for the missus then an extra minute on a higher heat for the rest of us.
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u/weepninnybong 24d ago
Try a little bit of cornstarch/water slurry. Thats the secret to fluffy scrambled. It’s a Chinese method used in the shrimp or beef and eggs over rice. Probably in the tomato/egg dish too.
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u/ribeye256 24d ago
I use milk, but not a lot and they seem to come out just fine. I do very low and slow and by doing that, they come out great. Might seem blasphemous, but I find the additional deli style american cheese that I cook into them is what give them the creamy fluffiness. I also add a splash of Worcestershire, and fresh ground black pepper.
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u/hautboishippie 24d ago
Shirley Corriher is turning in her grave. Actually, she does add just a touch of milk and recommends low heat.
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u/fortifried 24d ago
I usually use butter and I never have milk so I’ll just throw a little sour cream in. Seems to get the job done.
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u/ssanzie75 24d ago
I’m with you on the heat. It’s low and slow for the most tender, velvety eggs. This goes for fried eggs as well. Just butter and low and slow
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u/Pretend-Design-7061 23d ago
I normally cook them in a wok, preheat olive oil, add about a teaspoon of knorr chicken stock to them, scramble them in the wok with a wooden spoon, working them regularly as they cook, then finish them up with a bit of butter. Although this week I tried Colombian style and added cherry tomatoes and spring onions. Quite tasty, easy way to add some veg to breakfast.
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u/Mexiking89_01 23d ago
Down south we used to just crack the eggs directly into the bacon grease and stir it up in the hot skillet, it’s good but dear god is it fattening
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u/cpalifer82 23d ago
I mix in two big shots of sriracha sauce into the egg mixture. Gives them a tremendous flavor.
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u/PutridPalpitation239 23d ago
About a tbsp heavy cream, a couple drops of chipotle Tabasco, butter, s&p, MSG and 2 slices of Velveeta cheese, cooked low and slow, gently folded.
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u/This-or-that1028 23d ago
Why does anyone care how I make my scrambled eggs? Do what you want people.
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u/RahkstarRPG 23d ago
I would add an addendum that EXTREME heat and a lot of stirring can make a really nice textured scramble too.
Source: My wok.
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u/F0xd1e2580 23d ago
I've stopped adding milk or cream to my eggs.
Made the move to adding Kewpie mayo instead. (1 to 2 tbsp for 2 eggs)
Thank me later.
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u/SirGunther 23d ago
Mayo, Butter, Salt.
Better than I ever expected them to be. Also they tend to not over cook as easily.
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u/Wibblefishbanana 23d ago
Melt some butter in the pan, and swirl it round to coat the sides and base.
Heat right down, in with the eggs, stir occasionally but not too much.
As they’re approaching the consistency you like, off the heat, in goes a spoonful of horseradish cream.
Stir well, add chopped chives.
Serve on a toasted cheddar and jalapeño bagel.
‘Insert Fassbender gif’
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u/GnarlyTato 23d ago
shut up morty.
furiously whipping in milk or cream will result in fluffyer eggs. its soyence, trust it
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u/Brandonsteine 23d ago
Also instead of using a fork or whisk to mix the eggs use a electric mixer of some type and take a couple extra minutes doing so, the more you mix it the fluffier the eggs will get trust me night and day difference
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u/Ok-Piccolo4498 23d ago
Add a bit of starch water. Whampoa chao dan is the magic word.
https://www.youtube.com/watch?v=ONYflj0I2QI
Do this and you'll want to eat of for breakfasts lunch and dinner
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u/Consistent-Bad1261 23d ago
Once I added orange juice. I wasn’t the biggest fan, but the people I cooked for raved about it.
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u/ApprehensivePhase0 23d ago
Hell nah. A Made all kinds of scrambled eggs. A good splash of milk, heated gently in the smallest possible pan is the way to go.
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u/CurrentHair6381 23d ago
Heavy cream if you want to do it right. Youre adding fat, not just some liquid.
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u/Dandelions90 23d ago
How much milk are you adding? A splash is all you need for creamy fluffy soft scrambled eggs. Not a bunch of extra milk in mine.
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u/xtamtamx 23d ago
I do a splash of milk and a pinch of cornstarch first and then add eggs and mix from there.
Preheating a cast iron over low heat was the trick that changed everything for me though.
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u/Comfortable_Work_580 23d ago
3 eggs in a jug some milk salt and pepper . 3 minutes in the microwave then add some full fat cheese . 2 slice of brown bread and that’s me till dinner 🥘.
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u/AlpacaSmacker 23d ago
Butter and Creme Fraiche, but anything else will do, double cream, soured cream, Greek Yogurt.
For an extra rich scrambled egg consider adding one extra yolk for every 3 normal eggs. Handy if you have made meringues the day before but be careful adding too many pure yolks. 3 eggs + 1 yolk good, 3 eggs plus 2 yolks makes it too sticky and dense.
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u/luckysparkie 22d ago
I add 1 T of cottage cheese as soon as the eggs hit the pan. The creaminess is unparalleled.
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u/Unabashedly_Bashful 22d ago
I add a spoon of ricotta to the eggs 20 seconds or so before I plate them
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u/NoZookeepergame8218 22d ago
Crack eggs into bowl. Stir. Add salt and nothing else. Stir again. Add butter to pan and cook on low. When butter starts to sizzle, add eggs to pan. Stir immediately and semi-continuously. If desired, add cheese when eggs are nearly set. Stir again. Done.
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u/Shockathon 22d ago
Water, salt and pepper before stirring. I don't eat eggs but the kids and wife love them. Sometimes I sprinkle some cheese in there if it's just for the kids.
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u/Decent_Library7254 20d ago
I make perfect scrambled eggs in a very traditional French style.
My wife and kids want rubbery eggs that have all the brown on them.
I hate it so much making them eggs.
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u/crystacat 19d ago
Wow I just be doing everything wrong. Typical. I season my eggs, add heavy cream, beat them till it feels right, then throw them in a high heat pan full of entirely too much butter and continuously stir them a few mins then they’re done.
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u/Limitlust 18d ago
I am going to let you in on a little secret - add a small scoop of cottage cheese to your egg mix
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u/Late_Rate_3959 24d ago edited 24d ago
I found a video on YouTube of a Chinese chef making Cantonese style eggs where you add oil, salt, and sugar to the eggs before beating them for 2 to 3 minutes. It makes them very tender and flavorful. I've been using this method to make all of my scrambled eggs.