Reported 5 months ago
Scrambled eggs are a popular and simple breakfast dish, but adding too much milk can lead to lackluster results. While many recipes call for milk to make creamier eggs, a small amount of liquid like 2 teaspoons per egg can actually make softer, moister scrambled egg curds without compromising flavor. Some chefs recommend using heavy cream or butter instead of milk for creamier and more tender scrambled eggs, emphasizing the importance of proper heat management during cooking.
Source: YAHOO