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.
Since the water also creates steam as it evaporates, it results in a fluffier egg. From a practical standpoint, we also see the water method as beneficial for several reasons. It's not only less expensive than milk, but it also doesn't require a special trip to the store if you don't have it on hand.
Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled 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.
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.
Poached eggs are eggs cooked outside the shell in simmering water. The egg white will wrap around the yolk as it cooks, and set around the soft yolk.
It was found that water weakens the egg shell whether it gets in from the outside of a normal egg or from the inside of an emptied egg. This weakening caused by water is not permanent and the shell recovers its strength on drying in air.
While milk is a big no-no, some chefs like to add cream or crème fraîche to their scrambled eggs.
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. Heat the pan before you put in the peanut oil and butter.
Experts suggest that eating or mixing raw or uncooked eggs with milk can simply trigger digestive ailments, affect digestion and may cause diseases like Salmonella.
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!
Many people add either milk or cream to their omelettes in order to bulk them out and have a more substantial dish without the need to add an extra egg. While this does work, it's crucial not to go overboard or you'll end up with a mixture that's too loose.
Adding herbs to your scrambled eggs can add a pop of fresh flavor that really makes them impressive! Try a small amount of fresh or dried oregano, sage, or herbs de Provence. You could also get some herbaceous flavor by swapping out the butter or oil you use for cooking for an herb-infused oil.
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.
For super soft but not-watery eggs, López-Alt recommends salting quite early (as in, 15 minutes before you start to cook!) so that the crystals can dissolve in the mixture for the greatest effect and most even distribution.
"If you use a pan that's too big, your egg will be super-thin and break under the weight of your fillings. For a two-to-three-egg omelet, use an 8-inch pan. And make sure it's nonstick, unless you're a masochist." "A pan that's too hot will result in an overcooked, browned bottom and an undercooked, runny top.
Gordon Ramsay explains very well that scrambled egg continues to cook even after you take them off the heat and so to get the exact degree of set you want, you alternate between heat and off-heat. The heat is held in the bottom of the pan - obvious and simple science really.
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! Way too often people think you have to whisk and whisk with a lot of milk.
Result: The egg becomes stained with cola and can be removed by the toothpaste. *You could add in an extension activity to this, where you get kids to leave the egg in cola for 24 hours.
If you soak this egg shell in vinegar (which is about 4% acetic acid), you start a chemical reaction that dissolves the calcium carbonate shell. The acetic acid reacts with the calcium carbonate in the egg shell and releases carbon dioxide gas that you see as bubbles on the shell.
Leave the egg in the water for 24 hours. Osmosis will occur; that is, the water will migrate from the side of the membrane where water molecules are abundant (i.e. outside the egg) to the side where water molecules are less abundant (inside the egg). After 24 hours, the egg will be plump again!