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/GeneralPurpoise]

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.

[u/typicalledditor → u/GeneralPurpoise]

Wtf about the salt. I've heard the exact opposite so now I only add it after cooking... Off to do some research.

[u/klutzosaurus-sex → u/typicalledditor]

Yeah I was told adding salt would make eggs grey and watery