The skill of preparing scrambled eggs might seem simple, but anyone who has spent time in the kitchen knows it can lead to endless discussions. One big question that splits families and even expert chefs: should you include milk in scrambled eggs? My mother-in-law believes strongly in it, saying that milk makes the eggs creamier and tastier. However, I feel like milk ruins both the flavor and texture of the eggs. So, who is correct?
Reasons for Adding Milk to Scrambled Eggs
For some cooks, using milk is essential when making scrambled eggs. They argue that milk changes a basic breakfast into something creamier, fluffier, and more enjoyable. Let’s explore why supporters of this method stick with it.
1. Creamy Texture
One main reason people add milk to their scrambled eggs is for a creamier texture. Milk brings extra moisture into the mix which can create softer curds that are silkier too! This is especially nice if you prefer a light scramble that almost melts in your mouth.
2. Balanced Taste
Milk can also lessen the richness of the eggs’ flavor. Eggs have a naturally rich taste which some find too strong; adding milk gives a mild flavor that balances everything out nicely! Some folks even notice a hint of sweetness when they use full-fat or creamy dairy products.
3. Stretching Portions
Adding milk is an easy way to make your egg dish look bigger without needing more eggs! This trick comes in handy when cooking for many people since it helps keep things fluffy while increasing volume.
