Milk in scrambled eggs?

[tvguy]

It has to do with reaction to certain metals, but I'm not sure how adding milk would prevent it.

The chefs that post on FB said cream, not milk prevents eggs from turning green.

 

[mi*vida*loca]

I used to add milk until a saw a cooking show episode with Julia Childs and she said to add a splash of water. That's what I do now. Julia said it makes them fluffier.

 

[ronandannette]

I never use butter but just spray the pan with non stick spray. As in my other post I do add milk but will sometimes add shredded cheese or chives.

MJ

Bacon grease. You can thank me later.

 

[kaytieeldr]

Not a hug difference. 1/3 of a cup in the recipe versus a tablespoon some have mentioned is a pretty big difference. But I was more thinking of food service industry where getting more from less is the goal.

One third of a cup equals 5.28 tablespoons. Big difference.

Scrambled eggs turn green from a chemical reaction, or from top-notch heat. The additive recommended is lemon juice. One tablespoon per 18 eggs. Or controlled cooking and holding heat. Or using non-reactive stainless steel. Or all of the above.

 

[tvguy]

Bacon grease. You can thank me later.

 

[kaytieeldr]

In my news feed this morning https://www.msn.com/en-us/foodanddr...o-your-scrambled-eggs-is-a-mistake/ar-AAuY0Nv

 

[Boardwalk Jedi]

Water for me...though I do like the scrambled eggs at Ohana which I'm guessing has cream in them.

 

[FlightlessDuck]

In my news feed this morning https://www.msn.com/en-us/foodanddr...o-your-scrambled-eggs-is-a-mistake/ar-AAuY0Nv

From the article:

Some cooks like to crack the eggs directly into the pan, using a fork to whisk them around the pan.

...what?!?