Milk in scrambled eggs?

[tvguy]

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

 

[powellrj]

This has been debated for years.

Some chefs use milk/cream http://www.foodnetwork.com/recipes/...crambled-eggs-with-goat-cheese-recipe-1948465

Marion Cunningham (Fanny Farmer Cookbook) uses water https://www.epicurious.com/recipes/food/views/scrambled-eggs-40038

And Alton Brown uses mayo https://parade.com/511869/alison-ashton/alton-browns-tips-for-making-perfect-scrambled-eggs/

 

[Marchand63]

I always put a splash of cream/milk in my eggs.

 

[jevs]

I add a little water. Same with making omelettes.

 

[Mickeynutty]

I used to add milk, but for the last several years I have been using water. I do think it makes them lighter.

 

[Disneylover99]

I use water or milk. It makes no difference to me.

 

[Cogswel_Cogs]

Milk or water seems same to me

 

[Mizzoufan]

I don't know that it makes much of a difference just a habit. My mom always did it so now I do it.

 

[nd5056]

If I do put anything in my scrambled eggs, usually it's a Heavy Whipping Cream. Not the healthiest thing, but creates a very silky taste...

 

[FlightlessDuck]

We used to, but after cooking at a breakfast soup kitchen for two years, we discovered it was not at all necessary.

 

[kaytieeldr]

I know some restaurants do it to stretch the eggs because milk is usually cheaper than eggs.

I don't believe this. If that were the reason, water is even cheaper than milk.

Milk makes the eggs creamier.

 

[soccerdad72]

I often add a little bit of both - milk and water

 

[tvguy]

I don't believe this. If that were the reason, water is even cheaper than milk.

Milk makes the eggs creamier.

Water doesn't give the volume milk does. VERY common in the food industry.

 

[Micca]

Water aerates the eggs when you beat them, milk just makes them runny. If you beat the eggs with water long enough they will be very fluffy. For omlettes add a pinch of baking powder.

 

[ronandannette]

I don’t need my eggs to be fluffy and the idea of them being “creamy” makes me a little ill. Mix them up (not too much - I kinda like to be able to still tell the yolk from the white), season and cook gently without butter until they’re completely set. (oh Lord, the smell of eggs cooking in butter is nauseating ).

 

[RangerPooh]

At some point I started adding a splash of milk to my eggs. Not sure why, it might have been something DH does, but now it's habit.

 

[chartle]

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.

 

[klacey1]

I absolutely cannot stand eggs with milk or water. The texture makes me gag. I never add either.

 

[dish rag]

Always, I figured every one did.

 

[DLgal]

I add a bit of half and half. Never milk.