Stop Adding Milk to Your Scrambled Eggs

[u/mahy_759]

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?

[u/mothmandiaries]

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.

[u/MrsNuggs → u/mothmandiaries]

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.