One of the first foods that most people learn to cook is scrambled eggs. Compared to more difficult cooking operations like grilling steak or roasting vegetables, they seem surprisingly simple. No cooking experience is necessary; just crack a few eggs into a basin, give them a leisurely whisk, and then pour the mixture into a heated skillet. Yet this is where the word "deceptive" enters the picture. The eggs may taste rubbery and bland if you overcook them or stir them too much while cooking. Also, there is no room for error: if you don't stir them around enough, they won't puff up as they cook, and undercooked eggs become an unpleasant mass of soggy curds.
Most famous chefs have a knack for making scrambled eggs, such as Gordon Ramsay's, or J. Kenji Lopez- Alt's, which combines two techniques for creamy scrambled eggs (spoiler alert: it's a cornstarch-milk slurry and cold butter). Among the tips are two liquid additions, milk and water, which are said to produce some of the tastiest scrambled eggs. To choose the winner, lets consider the texture, consistency, and flavour of each.
Adding Milk
The basic point behind this recipe is that adding milk to eggs will enhance their fat content, giving the scrambled eggs a creamier texture and a richer, buttery edge. Unfortunately, milk doesn't contain much fat—not even whole milk. Cow's milk can contain 3 to 5.5% fat, with the remainder being made up of protein, lactose, and water, depending on the breed. That means that the majority of it is just water, which opponents of the milk-adding method claim will dilute the flavour of the egg and make it taste less fresh. The additional protein content in milk is another issue. Once they are heated, the protein in eggs naturally unwinds and creates new links with either water or air. Overheating causes these connections to constrict, which can suck out moisture from the eggs and result in a dry, rubbery product. It is for this reason that so many contemporary chefs advise against adding milk to scrambled eggs. A rubbery egg is the result of overcooking the protein-rich combination.
Adding Water
Another saying that has been around for a while advises adding water to eggs. Although we were unable to identify the method's genesis, it has recently gained popularity in the world of food science. The theory behind this is that when water is added to scrambled eggs, steam is produced, preventing proteins from combining as they cook. You have a little bit more time before the eggs harden and dry up thanks to the water's ability to stop the proteins from combining too soon. The water also produces steam as it evaporates, making the egg fluffier as a result.
We also consider the water technique to be advantageous from a practical perspective for a number of reasons. Not only is it less expensive than milk, but if you don't have any on hand, you won't need to make a special visit to the shop. It's also important to keep in mind that water does not provide any nutritional value to the eggs, even though a splash of milk won't blow your calorie budget.
