Fluffy Scrambled Eggs

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Fluffy Scrambled Eggs
EggLow CarbScrambled
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Do you have to add milk to scrambled eggs? No, but they keep the dish more flavorful and moist. Go on, give it a try.

Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.A small proportion of milk provides a sense of creamy richness, without going overboard.My partner, Kate, and I have an ongoing disagreement about scrambled eggs.

, helping the eggs retain their moisture and tenderness. The reason is that salt acts as a buffer between the proteins in the eggs, preventing them from linking as tightly as they otherwise would during cooking. The tighter they link, the more water they push out and the tougher they become, so this buffering property of salt helps to mitigate some of that.

What I found basically corresponds to expectations: As the volume of added liquid in the eggs goes up, the eggs themselves become softer and moister. At the same time, as the fat content of the liquid goes up, the eggs become richer and firmer. So, three tablespoons of cream per three eggs will be firmer than eggs made with three tablespoons of water, but both batches will be softer and moister than eggs made with one tablespoon of either cream or water.

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