Scrambled eggs: simple, yet fiercely debated. One of the biggest arguments? Whether or not to add milk. While the basic ingredients—eggs, salt, and heat—are straightforward, the milk question sparks strong opinions. Let’s dive into this age-old debate and explore both sides.
Why Add Milk?
- Creamier Texture: Milk makes eggs softer and fluffier by thinning the mixture, creating a smoother, tender scramble.
- Prevents Overcooking: Milk slows down the cooking process, giving you more time to control the heat and avoid rubbery eggs.
- Milder Flavor: A little milk can make eggs taste less “eggy,” appealing to those who want a softer, more comforting dish.
- Even Cooking: Milk helps eggs cook uniformly, especially in larger batches, ensuring each bite is smooth and creamy.
Why Skip the Milk?
- Pure Egg Flavor: Without milk, the natural richness of eggs shines through, giving you a clean, savory taste.
- Fluffier Texture: Milk can weigh eggs down, resulting in a denser texture. Skipping it lets the eggs remain light and airy.
- Less Rubberiness: Milk can make eggs more prone to overcooking, while cooking eggs without it yields delicate curds that stay soft and tender.
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