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Scrambled eggs are one of those nice, comfy breakfast meals that even amateur cooks can rustle up in no time. Whether you prefer them on toast, with bacon or cheese, or simply on their own, scrambled eggs are a pure delight to eat. Even though scrambled eggs are simple to prepare and cook, it’s all too common for them to become too chewy, runny, or overcooked. Most likely it’s because you ended up using butter or milk in your scrambled eggs.
Why is this a problem? Wondering what milk does to your scrambled eggs? Keep on reading!
Don’t Add Milk to Your Scrambled Eggs
Contrary to the popular belief, milk isn’t good for your scrambled eggs. You may have heard time and time again how adding milk can make eggs soft and fluffy. But that couldn’t be further from the truth. Shocked to hear that? It is what it is.
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When you add milk – or even cream for that matter – what happens is that your eggs lose their original buttery flavor and their pretty lemony color. Milk also ruins the texture of your eggs. If you add a lot of it, your eggs will be too runny. In an attempt to soak the extra liquid, you may leave the eggs to cook longer than you should, which, in turn, lead to overcooked eggs.
So, what you are left with is odorless, colorless, and rubber-like food that is quite nothing like the classic scrambled eggs. The only taste you may get is from the seasoning – the saving grace – you put into your eggs. If it weren’t for them, your eggs wouldn’t be fun at all to eat.
Don’t believe us? The late American chef and book author – Anthony Bourdain – shared the identical view that using milk in scrambled eggs can trivialize the universally-loved dish. Also, adding milk into scrambled eggs results in large pieces of eggs which is contrary to the good old texture of conventional scrambled eggs; so if you are someone who prefers their eggs in a classical way, you would want to stay away from milk.
Use Butter Instead of Milk In Your Scrambled Eggs
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Should you be using butter or milk in your scrambled eggs? This is an ongoing debate. For some, adding milk is the solution to making scrambled eggs light and creamy, while others believe that butter is just the ingredient to cook your eggs perfectly.
According to cooking experts, between the two dairy products (milk or butter), butter is something that can turn your eggs into looking and tasting luxurious. Cook’s Illustrated did a little food experiment where they cooked their scrambled eggs with butter. The result? The eggs turned out rich and creamier – something you possibly can’t expect from adding milk to eggs.
According to Bon Appetit’s food editor Claire Saffitz, you should use a good knob of butter into your eggs for a silky and luscious taste.
Perfect Recipe of Moist & Buttery Scrambled Eggs
Not sure how to make soft, creamy, and fluffy scrambled eggs using butter? Follow the recipe below:
- 2 extra-large eggs
- 1 tablespoon of unsalted butter
- 1 tablespoon of unsalted butter (for pan)
- Salt to taste
- Pepper to taste
- Gather all the ingredients in one place.
- Take a bowl and crack the eggs in them.
- Whisk the eggs with a fork until both the yolk and whites are well-combined.
- Chop the butter into small pieces. Mix them into the whipped eggs along with salt and pepper; don’t overmix.
- Place a pan on the stove. Turn on the heat and add the butter to sauté the pan.
- Once all the butter is melted, add in the egg mixture. Don’t forget to gently mix the content.
- Cook for a minute or so until the eggs start to change their color.
- Continue to cook until the eggs develop the desired texture and color. This should not take more than 2 -3 minutes.
- Serve and enjoy!
Keep in mind that eggs tend to firm up and develop after they are off the heat; which is why you should deliberately take the pan off the burner slightly before your scrambled eggs have the desired texture. This recipe is too basic. You can many different versions of it by adding in more ingredients – cheese, tomatoes, spinach, and any other veggies you like.
The Final Say
When it comes to choosing between butter or milk for your scrambled eggs, we believe butter gives the best result. However, there are many people including top-class chefs and cooks that don’t get the memo of using butter in scrambled eggs and remain loyal to using milk or cream instead.
While we believe that butter gives a lovely flavor and texture to eggs, at the end of the day, it’s your call to make. You pick what you think goes best with your scrambled eggs. We’ll still recommend you to try making scrambled eggs two ways – one with butter and the other with milk – and then decide which one tastes the best. We bet you’ll pick the one with the butter!