Many people enjoy scrambled eggs as a quick and easy breakfast, lunch, or dinner. While the basic ingredients are simple – just eggs and maybe some salt and pepper – there is some debate around whether to add milk or water when beating the eggs before cooking them.
Reasons Some People Add Milk to Scrambled Eggs
There are a few common reasons people choose to add milk to their scrambled eggs:
- It makes the eggs lighter and fluffier – The milk adds volume and moisture to the eggs which can create a fluffier texture after cooking.
- It prevents overcooking – Milk can help prevent the eggs from becoming dry and rubbery from overcooking. The moisture in the milk allows a slightly longer cook time.
- It enhances flavor – Some people feel milk adds a richness and creaminess that complements the flavor of the eggs.
- It’s traditional – Adding milk to scrambled eggs is a technique passed down in many families.
Overall, milk creates a lighter, airier texture and richer taste that some people prefer in their scrambled eggs. The extra volume can also help make the eggs go farther when cooking for a crowd.
Reasons Why Many Experts Recommend Water Instead
While milk is a popular choice, many professional chefs and cooking experts actually recommend using water instead when making scrambled eggs. Some of the benefits of using water include:
- It creates creamier eggs – Water creates steam that helps the eggs cook up creamy and smooth.
- It avoids thinning out the eggs – Milk can make the eggs overly thin and runny. Water keeps the creamy texture without thinning.
- It allows better control – Water allows you to control the consistency better based on how much you add.
- It enhances the egg flavor – Milk can dull the egg flavor slightly. Water keeps the scrambled egg taste front and center.
- No risk of curdling – Milk can cause the eggs to curdle and get lumpy, whereas water eliminates this risk.
Water is simple to use, creates a creamy texture, and preserves the pure egg flavor. Many chefs think it makes superior tasting scrambled eggs.
How Does Water Create Creamier Scrambled Eggs?
Adding water to the eggs before scrambling and cooking allows additional steam to form. As the water hits the heat of the pan, it creates steam. This causes the eggs to become lighter and airier while retaining moisture.
The steam created from the water prevents the delicate eggs from drying out. It helps them stay smooth and creamy. The water evenly distributes through the eggs instead of sinking to the bottom of the pan.
Using the right ratio of eggs to water is important. Approximately 1-2 tablespoons of water per egg is usually optimal. Too much water can make the eggs watery instead of creamy.
Key Tips for Adding Water to Scrambled Eggs
- Use room temperature or lukewarm water instead of cold
- Add water slowly while whisking eggs to evenly distribute
- Don’t overbeat the eggs, which can deflate the fluffiness
- Cook the eggs gently over medium-low heat
- Stir the eggs constantly for even cooking
- Remove from heat just before they are fully set
- Avoid greasy pans or overcooking, which can make eggs rubbery
Nutrition Comparison of Eggs Made with Milk vs. Water
Nutritionally, scrambled eggs made with milk and water are fairly similar. Here is a nutrition comparison of 3 large eggs (about 1 1/2 cups scrambled eggs):
| Nutrient | With 3 Tbsp Whole Milk | With 3 Tbsp Water |
|---|---|---|
| Calories | 255 | 234 |
| Protein | 18g | 18g |
| Fat | 18g | 16g |
| Carbs | 3g | 1g |
| Calcium | 113mg | 25mg |
As you can see, scrambled eggs made with milk contain slightly more calories, fat, and calcium since milk has higher amounts of these nutrients compared to water. But there is negligible protein difference between the two methods.
Frequently Asked Questions
Why do eggs curdle when you add milk?
Milk can cause eggs to curdle because the milk proteins coagulate when they are heated, causing lumps in the eggs. This is especially true if you use higher fat milk like whole milk. To prevent curdling, mix in milk slowly and cook gently over lower heat.
Do Gordon Ramsay’s scrambled eggs use milk or water?
Gordon Ramsay’s scrambled eggs are made by vigorously whisking the eggs and then stirring over low heat. He does not add any milk or water, relying solely on the agitation to create the smooth, creamy texture.
Do you put milk or water in store bought egg mixes?
Store bought egg mixes, like Egg Beaters, are often made for convenience and tend to use skim milk. Many brands will specifically instruct you to add water when preparing them to reconstitute and prevent curdling. With processed egg mixes, water is usually best.
Does adding milk to eggs make them fluffier?
Yes, adding milk does help make scrambled eggs fluffier. Milk adds volume and steam to the eggs which can create a lighter, airier texture. However, overbeating the eggs after adding milk will deflate the fluffiness. Gentle folding is best after mixing in milk.
Is it better to use milk or butter in eggs for cholesterol?
For people concerned about cholesterol, using milk rather than butter in eggs may be a better option. Milk contains cholesterol, but less than an equivalent amount of butter, and it also contains less saturated fat. Overall, milk results in a less cholesterol-heavy finished dish.
Conclusion
While adding milk to scrambled eggs is certainly common, using water instead has some compelling advantages. Water creates light, creamy scrambled eggs while maintaining the delicious egg flavor. The simplicity and superior texture of water-scrambled eggs has made this method popular with top chefs.
That said, the choice between milk and water comes down to personal preference. If you enjoy the fluffiness and added richness milk provides, there’s no need to switch your scrambled egg technique. But if you want to try some extra creamy, simple scrambled eggs, water is worth a try!