The Science Behind It
Egg proteins bond when heated, creating firmness. Milk adds moisture, making it harder for proteins to bond tightly, which helps create softer, creamier eggs. Without milk, the proteins bond quicker, resulting in firmer, fluffier curds.
Tips for Perfect Scrambled Eggs
- Low & Slow: Cook on low heat to avoid tough eggs.
- Fresh Eggs: Fresh eggs yield a smoother, more velvety texture.
- Season Well: Salt before cooking to enhance flavor.
- Butter Is Essential: Whether you add milk or not, butter makes scrambled eggs rich and creamy.
- Stir Gently: Avoid over-stirring to keep the eggs soft and airy.
In the end, whether or not to add milk comes down to personal preference. Whichever side you choose, these tips will help you perfect your scramble.
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