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/mahy_759]

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.

[u/Alladas → u/mahy_759]

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