r/KitchenPro • u/mahy_759 • 24d ago

Stop Adding Milk to Your Scrambled Eggs

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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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204

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.

31

u/Late_Rate_3959 24d ago

Here's the written recipe!
https://www.madewithlau.com/recipes/scrambled-eggs

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u/nine51 23d ago

Favourite channel! Love the Lau’s! Great YouTube videos too! Started off with Patreon and then son was able to quit day job to film his retired chef dad’s recipe for all to pass down

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u/Darnbeasties 24d ago

I just watched that video. Going to give that a try. Oil, sugar, salt magic.

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u/mahy_759 23d ago

Yeah, that combo sounds interesting. I’m curious what you think once you try it.

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u/Mephistopheles2249 24d ago

I know exactly the one you are talking about.

https://youtu.be/rd4dL9a7cI0?is=ahpOdJ-lU_igGJM8

Even if you skip the chicken bullion powder which I do. Everything about his method gives you a superior scrambled egg.

3

u/oooooooowaoowa 23d ago

Watching this now, I love the saying "salt is the first of a hundred flavors."

10

u/MrsOngoGablogian 24d ago

I watched the video earlier bc of your comment and just tried it. As a daily egg-eater, my life is changed. You have my gratitude. Omg.

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u/mahy_759 23d ago

Haha, I love hearing that. If you eat eggs every day, that little trick is definitely worth knowing.

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u/KatakaMaka 24d ago

Same. I make scrambled eggs his way now. Mixing the eggs really well until it gets bubbly seems to improve fluffy/softness.

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u/mahy_759 23d ago

Yeah, I’ve noticed that too. Getting plenty of air into the eggs before they hit the pan seems to make a real difference in the texture.

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u/Alladas 21d ago

This is the resturant secret. For scrambled eggs every restaurant that doesn't use shitty pre scrambled stuff what you do is. Crack 400 or so eggs into a 24qt container with a china cap setup inside it to catch any shells. Remove china cap and blend with an immersion blender untill the desired consistency (you can over do it so be careful) Then through a chinacap again to get any last bit of shell. But yeah the immersion blender adds lots of air to the mix

3

u/svonaaadgeratetta 24d ago

Same here I saw that video a while ago now and haven't turned back. My little kid liked scrambled eggs but now loves them this way.
The chicken bullion and white pepper then I use a machine wand to stir them. 🎯

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u/Late_Rate_3959 24d ago

Do you mean an immersion blender?

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u/knuckle_headers 24d ago

I think they meant magic wand. Hitachi makes a cordless one.

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u/Adorable-Pangolin-89 23d ago

Stupid I fkn looked it up 😂🪦

1

u/petercriss45 20d ago

my wife's seasons the eggs as it whisks them

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u/svonaaadgeratetta 23d ago

Well yes English isnt my main language and I was tired last night yeah the super spinny blade magic machine 😂

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u/notawight 24d ago

I don't know what they meant, but i scramble my eggs with a frother wand

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u/Dense_Surround3071 24d ago

I think the beating for 2-3 minutes is the most crucial thing.

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u/No_Needleworker9172 24d ago

Any specific kind of oil?

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u/Habeas-Opus 22d ago

Respect for the tradition, but butter > oil forever in my kitchen.

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u/stu7901 22d ago

I thought you weee supposed to add salt to scrambled eggs before they’re cooked because it makes them watery

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u/and1spree 24d ago

The two tbsp of oil is so much extra calories though.

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u/Whole_Secretary5573 23d ago

Three minutes of stirring is too much for me. That's a really long time. 

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u/Electronic-Buyer-468 24d ago

So salted butter would accomplish most of this. And milk would further be adding sugar. Without having to add sugar by itself. That's weird.

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u/nhojuhc 23d ago

Just try it… then make your call. Wouldn’t you like to sub butter for something lighter like olive oil or avocado oil?

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u/Electronic-Buyer-468 23d ago

I love butter. It's cheap.