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While most people believe adding milk to scrambled eggs can make them creamier, fluffier and more delicious, others stick to water. Experts agree that water and milk are two preferred liquids that can result in the best scrambled eggs. However, these two are not interchangeable; while milk makes scrambled eggs creamier, waster makes them fluffier. Water also helps prevent the proteins from bonding too quickly, so the eggs don’t firm and dry too quickly.
Milk adds a buttery edge to scrambled eggs, making them creamier. However, if you overcook scrambled eggs that have milk, it can dry up rather quickly. Milk only works for scrambled eggs if you have the equipment for slow-cooking eggs. So, which option should you go for when you’re making your scrambled eggs? Before you make a decision, it’s best to explore what milk and water do differently when mixed with eggs.
What does water do?
When water is added to scrambled eggs, it evaporates during cooking, resulting in eggs with a lighter and fluffier texture. The steam the evaporating water creates helps lift the eggs, which creates a tender and airy consistency. Water has a neutral flavour, which allows the natural taste of the eggs to shine through without any added richness or creaminess. This is ideal for someone who doesn’t like the taste of dairy.
Water contains no fat, making it a lower-calorie option compared to milk. For those watching their calorie intake or following a low-fat diet, using water in scrambled eggs can be a healthier choice. Water heats up quickly and evaporates rapidly during cooking, allowing scrambled eggs to cook faster than those made with milk. This can be useful when you're short on time or looking for a speedy breakfast option. Not to mention, water lets everyone enjoy scrambled eggs without compromising dietary preferences.
What does milk do in scrambled eggs?
Milk adds richness and creaminess to scrambled eggs, resulting in a luscious and indulgent texture. The fat and protein in milk coat the proteins in the eggs, creating a smoother and more velvety mouthfeel. Milk imparts a subtle sweetness and richness to scrambled eggs, enhancing their overall flavour profile. The dairy notes complement the natural taste of the eggs, resulting in a more complex and satisfying dish.
Milk is a good source of protein, calcium, and vitamins D and B12, which can provide additional nutrients to scrambled eggs. Adding milk to scrambled eggs can boost their nutritional content. The proteins and fats in milk can tenderize the eggs during cooking, resulting in eggs that are softer and more tender than those made with water alone. This can be particularly useful for achieving perfectly creamy and velvety scrambled eggs.
But it’s important to remember that milk comes in various forms, such as whole milk, skim milk, or alternative milk like almond or soy milk. Each type of milk can impart its own unique flavour and texture to scrambled eggs.
