Scrambled eggs are a breakfast staple, but achieving the perfect fluffy texture can be challenging. Chefs have now revealed that adding a common fridge item—milk—before cooking can significantly improve the consistency.
According to Christina Manian, a registered dietitian, she asked four chefs about the role of dairy in scrambled eggs, and they all agreed that milk enhances the dish. Michelle Doll Olson, head chef at HelloFresh US, explained that the water content in milk creates steam when heated, pushing against egg proteins to produce a fluffier scramble.
To avoid watery eggs, chefs recommend adding one tablespoon of milk for every two eggs. Nelson Serrano-Bahri, chef and director of innovation at the American Egg Board, suggests whisking the milk with eggs thoroughly before cooking. Any milk variety works, but higher-fat options yield a creamier result.
Cooking method is also crucial. Serrano-Bahri advises cooking eggs over low to medium-low heat, stirring slowly, and removing them from the pan just before they look fully set, as residual heat continues the cooking process. This ensures a soft, tender final scramble.
