SHOULD YOU ADD MILK WHEN MAKING SCRAMBLED EGGS?

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Dairy plays an important role in scrambled eggs—dairy creates steam that helps puff up eggs, giving you a richer, fluffier scramble. Milk, however, isn’t the best dairy option.

The curds formed when using milk are prone to “weeping.” Cream makes the scramble too dense. Half-and-half is the perfect medium—fluffy and stable.

Dairy contains fat, as well as water, which coats the proteins in the egg, keeping them from sticking together which makes the resulting emulsion creamier.

Source: Quora.com

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Published:
03.12.21 0:40
Category:
Food