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Many chefs advocate using milk for making scrambled eggs and appreciate its ability to enhance the richness and creaminess of the eggs. Julia Child, the renowned culinary expert, preferred adding milk to her scrambled eggs, emphasizing the improved texture and flavour it brought. However, water can also be a worthy substitute.
Whereas many chefs prefer water for its ability to produce light, airy scrambled eggs. They argue that water allows the eggs to remain the focus of the dish without additional flavours or textures interfering. Famous chefs like Gordon Ramsay often recommend adding a splash of water for optimal fluffiness.
The basic steps involve whisking eggs until the yolks and whites are fully combined, then cooking them gently over medium-low heat while stirring continuously. The goal is to achieve soft, creamy curds without overcooking. Adding a liquid to the eggs before cooking is a common practice meant to enhance texture and flavour.
What does water do?
Water in scrambled eggs can make your eggs light and fluffy. When water is heated, it turns into steam, which expands the egg mixture as it cooks, creating air pockets. This results in a lighter texture. Typically, about one tablespoon of water per egg is sufficient.
Water is neutral, which means it does not alter the taste of the eggs. This allows the natural flavour of the eggs to shine through, which can be desirable if you’re using farm-fresh or high-quality eggs with a rich, natural taste. The steam created by water keeps the eggs tender. Water prevents the proteins in the eggs from bonding too tightly, which can result in a rubbery texture if overcooked.
What does milk do?
Milk can make scrambled eggs creamier and slightly denser than those made with water. The fat content in milk adds richness and can help achieve a more velvety consistency. Whole milk, with its higher fat content, tends to produce the creamiest results, though some people use skim milk or even cream, depending on their preference.
Milk imparts a subtle, sweet flavour to the eggs. This can enhance the overall taste, especially if you enjoy a richer, more indulgent breakfast. The proteins in milk interact with the proteins in eggs, resulting in a tender curd structure. The fat content in milk helps to create a buffer around the egg proteins, reducing the risk of overcooking and making the eggs more forgiving to cook.
The verdict
If you prefer light, fluffy, and pure-tasting scrambled eggs, water is your best bet. It allows the natural flavours of the eggs to shine and keeps the dish low in calories. On the other hand, if you enjoy a richer, creamier texture and don’t mind the extra calories, milk is an excellent choice. It adds a subtle sweetness and enhances the overall flavour, making for a more indulgent breakfast. Try making scrambled eggs with both water and milk on different occasions to see which version you prefer!
