Making scrambled eggs may seem simple, but anyone who has worked in the kitchen knows it’s a dish that can lead to a lot of discussion. Families and even chefs disagree on one issue: should milk be added to scrambled eggs? It’s my mother-in-law’s belief that adding milk to eggs makes them creamier and more delectable.
However, I believe that milk degrades the flavor and consistency of eggs. Who is correct, then? 1. Texture that is creamier – To get a creamier texture, adding milk to scrambled eggs is one of the main reasons people do this. The additional moisture that milk adds to the eggs might make the curds softer and silkier. If you want a light and fluffy scramble that melts in your mouth, this is particularly tempting.
2. Extending the Serving – One ingenious way to make your eggs look like you’re serving more without breaking into extra eggs is to add milk. This keeps the dish airy while stretching, which is especially helpful when cooking for a big crowd.
