Milk in scrambled eggs?

[bushdianee]

Sometimes I add milk sometimes I don't. If my nice and nephew are over like today because of a snow day, I will add milk to make them go farther. If it is just me depends on my mood I guess.

 

[Christine]

I grew up using milk. Then I realized you don't need to. I now scramble without milk or water and I really like the more "eggy" flavor.

 

[Action City]

On my FB page some interesting comments. One person put it ......"those of us who grew up in poor house holds always add milk to eggs to stretch them further"

A couple chefs said the first tests they had when apply for restaurants was cooking fluffy scrambled eggs without adding anything. They both added that it is common to add cream to scrambled eggs at buffets to prevent the eggs from turning green. Guess Dr. Seuss would be okay with green eggs though!

Adding a tablespoon or two of milk or water isn't enough to make any difference in "stretching" the amount.

 

[scrhsa]

No. The are slimy enough as is! My Mom used to tell waitress to tell the cook to scramble them til they bounce I'll add other stuff for flavor but no other kind of liquid.

 

[disneyseniors]

Never been a fan of milk in scrambled eggs or omelets. I know some restaurants do it to stretch the eggs because milk is usually cheaper than eggs. Well, except IHOP, they put pancake batter in their eggs to make them fluffier.
Although a few of the family style restaurants around here claim they use 4 eggs in their scrambled eggs and omelets.
https://www.msn.com/en-us/foodanddr...mistake/ar-AAuY0Nv?li=BBmkt5R&ocid=spartandhp

I guess I'll put my 2 cents worth in:
I was told by a chef that if you use milk in the eggs they will be heavier and tougher.. They recommend using a little water, that's all.
I tried it and was amazed at the results. I had light and fluffy scrambled eggs, and always use water now.

 

[mickman1962]

For a more scientific approach
http://www.seriouseats.com/2015/05/how-to-make-scrambled-eggs.html

 

[Bianca and Bernard]

Last "perfect scrambled eggs" article said to use sour cream, creme fresh or yogurt saying cultured products are better. I just don't recall why.

Also I do like Ihop's use of batter. It starts to take it towards a crepe.

That's what we do. Scramble (no water or milk) in some butter, with the off/on the burner method, and right before they're done, a dollop of sour cream, salt and pepper.

 

[tvguy]

Adding a tablespoon or two of milk or water isn't enough to make any difference in "stretching" the amount.

No, that certainly wouldn't. But most "recipes" I am finding say add 1/3 of a cup of milk for 2 eggs. That could be about the same volume as a third egg. At current prices here, that's 4 cents worth of milk versus 15 cents per egg. A big savings, but it is good protein.

 

[Cannot_Wait_4Disney]

Adding a tablespoon or two of milk or water isn't enough to make any difference in "stretching" the amount.

A large egg is about 3 1/4 tablespoons worth. An extra large egg is about 4 tablespoons worth. A Jumbo egg is 4 1/4 tablespoons worth. So adding a tablespoon to a large egg effectively stretches it by about 30% or about as big as a Jumbo egg. Of course 1 tablespoon in 2 eggs would do half that or effectively stretch your large eggs into extra large eggs. Now for us at home, it's probably not going to be a big deal. But for a place that goes through Dozens of eggs a day, the price difference between large vs extra large or jumbo could add up.

 

[Cheetie]

I used to add milk or water until I tried a method I saw on Milk Street on PBS. They were testing methods for fluffy scrambled eggs, and rather than cooking then on low in butter, they cooked them on med high heat in olive oil. Tried it once and never turned back because the scrambled eggs were the best i’d ever made.

 

[ronandannette]

On my FB page some interesting comments. One person put it ......"those of us who grew up in poor house holds always add milk to eggs to stretch them further"

A couple chefs said the first tests they had when apply for restaurants was cooking fluffy scrambled eggs without adding anything. They both added that it is common to add cream to scrambled eggs at buffets to prevent the eggs from turning green. Guess Dr. Seuss would be okay with green eggs though!

What on earth about a buffet would turn eggs green?

 

[tvguy]

What on earth about a buffet would turn eggs green?

Chemical reaction. Here is one answer, there are pages and pages of them if you Google "what causes scrambled eggs to turn green"
https://whatscookingamerica.net/Q-A/EggGreen.htm

 

[phorsenuf]

No, that certainly wouldn't. But most "recipes" I am finding say add 1/3 of a cup of milk for 2 eggs. That could be about the same volume as a third egg. At current prices here, that's 4 cents worth of milk versus 15 cents per egg. A big savings, but it is good protein.

Show me this recipe.

 

[Action City]

Chemical reaction. Here is one answer, there are pages and pages of them if you Google "what causes scrambled eggs to turn green"
https://whatscookingamerica.net/Q-A/EggGreen.htm

I have never in my life had scrambled eggs turn green.

 

[tvguy]

I have never in my life had scrambled eggs turn green.

Well, after googling it, it apparently is a big problem in the food service industry.

 

[starry_solo]

Neither. I use butter to cook my scrambled eggs.

 

[tvguy]

Show me this recipe.

It's in my wife Better Homes and Gardens Cookbook, but I don't have a scanner to post it.
These only call for 1/4 cup of milk. The first is from the egg advisory board.
https://www.incredibleegg.org/recipe/basic-scrambled-eggs/
http://allrecipes.com/recipe/74997/best-scrambled-eggs-ever/

 

[CrankyDad]

I add cream cheese

 

[Praying Colonel]

I add a splash of some liquid (milk, half & half or even water) just to make the eggs a little less viscous. Like maybe 1/2-1 teaspoon for 2-3 eggs. I think it produces an end product that's not as dense. (I don't like eggs that are thick and overcooked.) But if I forget, it's no big deal.

I think it's interesting to see how people have very strong opinions on eggs and how to make them. I like to see how other people do it. Very simple dish but prepared in lots of different ways.

 

[leebee]

Milk in scrambled, and water in omelets. The water will make the omelet more lighter and fluffier. Milk will make them a bit denser.

I do the exact same thing, because my mom did it, and my nana, and my great-grandma. I actually cook my scrambled eggs low and slow so they stay creamy; I can't stand dry, "bouncy" scrambled eggs. They have no flavor.