Everyone swears to have the perfect recipe for scrambled eggs; to be honest; there are countless variations of scrambled eggs recipe. Some add bacon, chives, and hot peppers, while some claim that the ideal scrambled eggs must contain milk! The secret to preparing the perfect scrambled eggs lies in choosing a good pan, frying temperature, and the good fat, and preparing the eggs themselves.
The question is, should you add milk to scrambled eggs?
The answer is optional – you may or may not add milk to scrambled eggs. Below we will explain how adding milk affects the taste and texture of scrambled eggs, and we will bring you the perfect recipe for this delicious breakfast! Stay tuned.
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How does milk affect the taste of scrambled eggs?
Dairy products contain milk fat, which adds a delicate creamy note to recipes; however, this is not the case with milk when preparing scrambled eggs. If you add milk to scrambled eggs, you will dilute the taste of eggs, while, for example, sour cream would make them creamier and enhance the flavor.
However, as we mentioned in the initial lines, adding milk is optional – some chefs swear that one teaspoon of milk for each egg makes scrambled eggs much creamier and tastier.
Try it and decide for yourself. We believe that if you add liquid to scrambled eggs, it should be water.
How does milk affect the texture of scrambled eggs?
There is a common misconception that milk will make scrambled eggs puffier and softer or give them more volume. The scrambled eggs with added milk are not fluffy, but the opposite is rubbery, pale in color, diluted, and reminiscent of scrambled eggs served in school cafeterias.
Adding milk changes the proportion of liquid in the scrambled egg mixture, which can also cause scrambled eggs to be runnier.
Should you add water to scrambled eggs?
Here is the thing. When you add the liquid to the eggs, you will dilute them, which will prevent the proteins from the egg whites from binding tightly to each other. The more liquid you add, the greater the chance that the eggs will clump. In contrast, the more fat, the firmer the eggs will be.
The situation with water is somewhat different, although it is a liquid, and it is the most primary. When the mixture of eggs and water is poured into a hot pan, the water will evaporate, and while it is steaming, it will affect the texture of the eggs. Scrambled eggs will be puffy and lighter.
However, when adding water to scrambled eggs, you should not overdo it. The right size is one and a half teaspoons of water per egg. So, if you make scrambled eggs from 3 eggs, add four and a half teaspoons of water.
If you add too much water, the scrambled eggs will be too liquid, which will prolong the frying time until the excess water evaporates. As a result, you will have dried and tasteless eggs instead of the creamy and soft pleasure you hoped for.
Eggs and liquid proportions
Adding liquid to scrambled eggs is a matter of taste, and if you decide to add it, follow the following table so that your eggs are soft and tasty and not a mushy, watery, tasteless mixture.
| Egg | Liquid |
|---|---|
| One large egg | 1 to 2 teaspoons of water |
| One large egg | 1 to 2 teaspoons of milk or half and half |
| One large egg | 1 teaspoon of heavy cream |
The perfect recipe for scrambled eggs
Here’s a step-by-step guide on making the perfect scrambled eggs that work every time.
Prepare the ingredients
Prepare water or milk. To make scrambled eggs for two, you will need 4 to 6 large eggs, depending on your appetite. Since one egg contains one teaspoon of liquid, you will need 4 to 6 teaspoons of water or milk. If you want to chop chives or primrose – these spices in scrambled eggs look decorative and add a discreet taste, and whether you use them or not is up to you.
Crack the eggs
Carefully crack the eggs in a medium-sized bowl deep enough to beat the eggs well with all the toppings.
Whisk the eggs
You can use a fork to whisk eggs. First, whisk the eggs themselves, and then add the liquid. We suggest you use water to make your eggs fluffy and soft. Whisk the eggs until there are no more traces of egg whites and yolks, but everything looks like a homogeneous mixture.
Put the pan to heat and add the fat.
In our previous articles, we talked about the best fats for frying eggs. You can use butter, which gives the scrambled eggs a specific taste, but fat, margarine, olive, avocado, or coconut oil are equally good options. Put a small amount of fat, preferably in a non-stick pan, and turn the stove to a medium to high setting.
Add the eggs to the pan and start stirring.
When you notice that the butter (or whatever fat you use) has heated up, pour the egg mixture into the pan. Wait about 20 seconds for the eggs to bake from the bottom, i.e., to form a base, and then start mixing – preferably with a silicone spatula, so as not to damage the ceramic coating on the non-stick pan.
When the eggs start to form into soft cloud formations, it’s time to add toppings to your liking. Gently stir the toppings into the scrambled eggs, then season with salt and pepper. Additions for scrambled eggs can be chopped herbs, bacon, ham, grated cheese, mushrooms, or any other vegetable.
Finishing works
Your scrambled eggs are almost done. Stir gently until 90% of the eggs are well fried, but leave some 10% moist. Remove the pan with the scrambled eggs from the hob so that the eggs do not dry out, and serve immediately – on plates that are slightly heated in the oven.
Voila, your breakfast is ready!
