Scrambled eggs are a classic breakfast dish, but if you want them to be perfectly creamy, it’s important to get the cooking method just right
Creamy scrambled eggs are a delightful brunch option or a quick yet luxurious dinner during the week. Despite seeming simple, the method to achieve perfectly creamy eggs is often disputed. Milk is frequently added as it’s thought to enhance the creaminess of the eggs.
However, this notion is debunked by egg expert Henry O’Connor, founder of the Better Eggs brand. He boldly states that adding milk to scrambled eggs is “one of the biggest missteps” in British kitchens.
He further explained: “Milk doesn’t make eggs creamier – often it waters them down. Adding milk just dilutes the flavour and makes your delicious eggs suddenly taste rubbery.”
The common belief is that the fat content in milk will add creaminess to the eggs.
The food gurus at Tasting Table conducted an experiment cooking scrambled eggs with both milk and water.
They found that adding only milk results in a “dreaded rubbery egg” due to the protein in milk and eggs when cooked together, reports the Express.
“When overheated, these bonds tighten and can squeeze out moisture from the eggs, leading to a dry, rubbery product.
“That’s why so many modern chefs recommend that you should think twice about putting milk in your scrambled eggs. The protein-rich mixture becomes easier to overcook, leading to the dreaded rubbery egg.”
As Henry put it: “As the eggs cook, that water turns into steam which can make the texture spongy instead of silky, plus the extra liquid can cause the eggs to overcook while you’re waiting for the moisture to evaporate.”
The egg executive revealed his preferred method for creating creamy scrambled eggs.
“First – start with fresh, high-quality eggs and cook them low and slow over gentle heat. To add real creaminess, just drop in a drop of creÌ€me fraiÌ‚che.”
