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.
Of course if you prefer creamier scrambled eggs, then milk might be the better choice for you. Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs).
You can stop if you are in the habit of adding milk or cream while whisking eggs—now. 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.
Should you add water or milk in scrambled eggs? Yes, but to a limit. 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.
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.
If you're dairy intolerant or don't like the taste of milk, feel free to use water – but don't skip adding a little liquid, as it helps to add fluffiness to the scramble. I personally love the way creamy half and half enhances the flavor of the eggs.
The primary goal of milk is to add some flavor, but more importantly, the liquid is key to creating the fluffiest scrambled eggs. The good news is that you can simply substitute a splash of water instead and still get that same fluffy texture you crave!
Eggs are made up of water, protein, and fat. When the eggs are cooked (or scrambled) the proteins start to combine and form a spongy texture that traps moisture. When the protein is cooked for too long over a temperature that is too high, the trapped moisture starts to leak out like a sponge that is being wrung out.
It's water. That's right. Water is the unassuming and necessary component that your scrambled eggs desperately need. While ingredients like butter and milk give the eggs a rich and creamy flavor, they also weigh down the dish, making them tougher in texture.
Don't whisk too long before cooking – don't leave too much time between whisking your eggs and adding them to the pan whilst you get other things ready. By whisking them immediately before cooking you can trap more air which makes the scramble fluffy and light.
Water. In an absolute pinch, water can sometimes be used as a substitute in a recipe that calls for milk…but you might experience some changes in flavor and texture. (Think: Less creamy, less fluffy and less rich.)
Adding liquids such as water can amplify the volume, so you may be able to use a little less (eggs) in your scramble and still feel you've gotten plenty of mouthfuls. Dairy or cream can provide a creamy and smooth texture to your scramble (rarely does one praise a batch of dry scrambled eggs).
Your eggs will cook evenly
Kelsey explains that this technique helps you avoid rubbery whites and underdone yolks, because steam from the water helps the eggs cook evenly, transferring heat all the way through to the tops of the eggs.
The extra liquid you add, while delicious, doesn't combine well with the eggs when it's cooked, resulting in the eggs weeping once on your plate. It doesn't combine because it doesn't evaporate fast enough while the egg cooks since it cooks pretty quickly.
Restaurants make scrambled eggs taste way better than homemade by using several different methods: Cream. Cream instead of milk adds a seriously very fluffy texture to scrambled eggs as when cooking, the cream cooks WITH the eggs, airing out the egg and adding a much lighter texture.
What about a splash of milk or cream? This can give you more leeway when quick-cooking eggs and help keep the eggs softer, but isn't really necessary with our slow-cooked version. Even so, I still like the touch of velvety richness a tablespoon of heavy cream adds to the eggs.