Join 182 other subscribers
Facts and fiction about food and cooking, by Peter Aitken
Use water instead of milk when making scrambled eggs
March 30, 2011Posted by on
Some people will tell you that using milk when making scrambled eggs and omelets results in tough eggs – that you should use water instead. It’s puzzling how this myth continues to propagate because it is so easy to disprove for yourself. But if you require the pronouncement of some authority, tests by Cook’s Illustrated (the “America’s Test Kitchen” people) revealed that scrambled eggs made with water are less flavorful, do not fluff as well, and are not as soft as those made with milk. Cream is better still, but that’s another story!
By the way, this advice is for eggs cooked to be moist and creamy, the way they should be. I know some people prefer the dry, fluffy style but all we can do is feel sorry for them.
To each his own. I know your last comment is tongue-in-cheek, but, as a dry-scrambled-egg lover, I find it needlessly insulting.
Wow! Constantine, you need to get some thicker skin.