False. Beating eggs to be scrambled with milk gives softer and more flavorful results than using water.
Does Milk Cause Tough Eggs?
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 magazine (the "America's Test Kitchen" people) showed clearly that scrambled eggs made with water are less flavorful, do not fluff as well, and are not as soft as those made with milk. So to scramble 2-3 eggs beat them with about 1 TB of milk and a pinch of salt, then cook. Half-and-half is better, and cream is better still, but that's another story!
Is Added Liquid Needed at All?
Some chefs say never to add liquid of any kind because good scrambled eggs do not need it: eggs already contain plenty of water, and careful low-temperature cooking can produce tender curds without diluting their flavor with added water. The warning is mainly aimed at the common habit of adding too much milk or water, then cooking longer to “dry it out.”
So adding water is a bad idea, and hardly needed. Adding milk or cream is really for flavor and texture! The fat in milk adds smoothness and flavor, and of course half-and-half and cream have even more fat. Bottom line? Never add water to eggs for scrambling and add dairy only for the flavor.
Some Other Egg-Related Myths for You!
If an egg floats is it spoiled? Not necessarily.
Brown and white eggs do not differ in nutrition.
Hate peeling hard boiled eggs? Read this post.
