a touch of cream or milk in scrambled eggs makes is moist,rich in flavour,give a silky velvety and soft texture. It's mandatory as per recipe and standard. If you don't do that your scrambled eggs will get dry and you will not enjoy eating it. Most restaurants do to fluff up the eggs by adding air bubbles.
low and slow and a little butter. 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!
Making the egg “the McDonald's way” involves two simultaneous cooking techniques: frying and steaming. That is what gives the egg its soft, fluffy texture. Immediately cover the pan so the steam can build and help cook the egg.
Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially streams them, as the water evaporates during cooking, and this yields a fluffier scramble.
“By adding water to eggs, you're preventing the proteins from binding too quickly,” says London-based food scientist Natalie Alibrandi. “The water creates steam when heated, and the result is a fluffier texture.”
Using milk in scrambled eggs results in eggs that are moist and, er, creamy. Texture-wise, they come out softer (some might say "gloppier") than eggs without. Flavor-wise, they're a bit more mellow and richer. The downside is that they don't come out as fluffy (unless you're just using a small amount).
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.
The reason some recipes call for water, milk, cream, or half-and-half is mainly as extra insurance to prevent a rubbery texture. A small amount of liquid dilutes them, which stops the proteins from bonding too fast and tightly together.
The secret ingredient for perfectly fluffy scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal.
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.
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.
Ingredients: Pasteurized Cream (butterfat). Contains: Milk.
Our scrambled eggs are made with liquid eggs that are cooked fresh on our grill with real butter.
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.
Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.
Never use milk in the egg mixture. Use only water. Milk makes your omelet watery since it will not blend with the eggs. Water blends and helps to keep the omelet high.
Stirring in cream immediately lowers the temperature of the eggs, so you can plate them without overcooking. While cream gives the eggs a sweet richness, you can also finish them with other cool ingredients.
"Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry. "A good scramble takes a minute!" Go hotter, and you'll have overly dry eggs.
How much milk do you put in scrambled eggs? 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.
Not whisking the eggs enough.
Thorough whisking is crucial to getting soft, fluffy scrambled eggs. With too little whisking the white and yolk don't fully blend together, and you're left with uneven eggs. This step is also important for incorporating air into the eggs.