Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.
Step 3: Water or Milk? If you like fluffier scrambled eggs, add 1 to 1 1/2 tablespoons of water per egg. If you prefer creamy eggs, add 1 tablespoon of milk for each egg.
Also, for real scrambled eggs, don't use milk, use water. Yep, that's how the restaurants do it. Scrambled eggs are, after all, eggs! Way too often people think you have to whisk and whisk with a lot of milk.
Most commonly scrambled eggs are made using the addition of milk. The primary goal of milk is to add some flavor, but more importantly, the liquid is key to creating the fluffiest scrambled eggs. The good news is that you can simply substitute a splash of water instead and still get that same fluffy texture you crave!
Water also increases the amount of steam, which puffs up the eggs, producing fluffy scrambled eggs. As for milk, it contains water but also fat, which coats the protein molecules so that they can't bind with one another as tightly. The key to scrambled eggs that are both fluffy and tender is a balance of water and fat.
Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.
Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets. The Fluffiest Scrambled Eggs. Ever.
Yes, you can absolutely make scrambled eggs in water! Whisk up some eggs like you normally would to make scrambled eggs. You want to beat the eggs vigorously, so they are uniform (no streaks of yolk). Then, stream the eggs into boiling water that's been seasoned with a few large pinches of salt.
There are several ways to make scrambled eggs, including adding milk, cream, cheese, or water. But there is also another ingredient that turns regular scrambled eggs into a delicious dish that is creamy, soft, and velvety smooth with a rich, satisfying taste—and that is butter.
Ingredients: Pasteurized Cream (butterfat). Contains: Milk.
Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.
The liquid that truly makes a difference between passable eggs and restaurant-quality special-event-feeling eggs is water. That may come as a surprise, but the food scientist Natalie Alibrandi told Well + Good that water makes sense at a chemical level.
Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.
Although relatively simple to make, scrambled eggs can easily go wrong if you don't use the right technique. Too much heat can result in a rubbery, dry texture, while using a whisk, believe it or not, actually breaks them down too much.
Place your eggs in the water. If your eggs sink to the bottom and lie flat on their sides, they are very fresh. If your eggs stand on one end at the bottom, they are a few weeks old, but still fine to eat. If your eggs float to the surface, they are no longer fresh.
Overcooking is the main culprit for watery scrambled eggs
When the protein is cooked for too long over a temperature that is too high, the trapped moisture starts to leak out like a sponge that is being wrung out.
Fresh eggs are more dense than fresh water and therefore will sink. However, as the water's salt content increases, it becomes denser. The eggs float in the two beakers with the added salt.
You see, adding a few tablespoons of lemon juice (AKA acid) to your eggs before you whisk them gives the eggs more structure and helps to create air pockets when you begin scrambling them in the pan. This translates to super light and fluffy eggs once they're done cooking.
As J. Kenji López-Alt explains in his book The Food Lab, salt inhibits the proteins in the egg yolks from binding too tightly as they heat up, which results in a moister, more tender curd: “When eggs cook and coagulate,” he writes, "the proteins in the yolks pull tighter and tighter together as they get hotter.
Whisking = EXTRA FLUFFY and Light!
Whisk the eggs vigorously before you add them to the pan and even once they're in the pan. The eggs should be foamy on the top. Foam = air pockets, which is the key to a fluffy consistency. Use a fork to whisk as this gives you more control, especially when whisking in the pan itself.
Use large, fresh eggs. Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.
In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes.