Do you put milk in scrambled eggs?
In this brief guide, we will answer the question “Do you put milk in the scrambled eggs?”, discuss the nutritional value of scrambled eggs, and how you can make the best creamiest scrambled eggs.
Do you put milk in scrambled eggs?
No. You should not add milk to the scrambled eggs as good quality eggs do not need extra ingredients to stand out. You can save this milk for your coffee mug!
Why can’t you add milk to scrambled eggs?
The addition of milk to scrambled eggs can give rise to several problems, so one should avoid adding milk to the scrambled eggs. A few of these problems are:
- Taste lose
If you add milk or cream to the scrambled eggs, they might lose the particular eggy taste, as the taste of dairy products will be dominating.
- Change in texture
If you are adding milk to the scrambled eggs to make them creamier and fluffier, then there is nothing good in doing so. All you will end up with is a rubbery texture to your scrambled eggs.
- Increase in liquid content
Adding milk to the scrambled eggs always results in increasing the liquid content in the saucepan and makes your eggs too runny. The only way out then is to cook them over high heat, but it will only end up in over-cooking.
What should you add to scrambled eggs instead?
If you can’t think of whisking eggs without adding anything to them, butter can serve you the best. Simply add a dice of butter to the eggs, and they will get creamier in appearance and richer in taste.
To season, you can add dried herbs, shredded cheese, along with some salt and pepper per taste.
What other mistakes to avoid while preparing scrambled eggs?
Making scrambled eggs is not a very tough job, but minor mistakes can be the reason for eggs do not taste exactly. Some of these mistakes can be:
- Cooking on high
If you are cooking scrambled eggs over high heat, you are at a greater risk of browning or overcooking them. Try to scramble eggs over a low heat so that you can have more control over the consistency, though it will take some more time to cook.
- Old eggs
Using old eggs to make scrambled eggs is not a good idea. The more fresh the eggs are, the more are the chances that they will absorb odor and lose moisture.
- Less stirring
If you are not stirring frequently, you can not make the perfect scrambled eggs. To make the creamiest scrambled eggs, you need to stir frequently so that you can breakdown the egg curds, making them smaller and softer.
- Earlier whipping
If you whisk the eggs too early, they will not appear fluffy. You should whisk the eggs just before you plan to add them to the saucepan so that they can gain enough air and volume.
- Early seasoning
If you season the eggs too early, the salt can breakdown the eggs and turn watery. So try to season at the right time, that is at the end of cooking.
- Wrong skillet
Using the wrong skillet can end in loading up the eggs over each other. So try to use the skillet of the required size. Generally, an eight inches skillet is enough for making two eggs.
- Overcooking
Overcooking the scrambled eggs can be a disaster. Try to take off the pan from heat when the eggs still look wet but not too runny. They will be cooked automatically by the residual heat of the pan which can dry them out.
What is the nutritional value of scrambled eggs?
If you do not add milk to the scrambled eggs, they offer a punch of nutrients and minerals (149.0 calories per serving) as they are not overcooked. The nutritional values are listed below:
| Nutrient/ mineral | Amount | Nutrient/ mineral | Amount |
| Total fats | 10.0g | Vitamin E | 5.2% |
| Saturated fats | 3.1g | Calcium | 5% |
| Polyunsaturated fats | 1.4g | Copper | 0.9% |
| Monounsaturated fats | 3.8g | Folate | 11.7% |
| Cholesterol | 425mg | Iron | 8% |
| Sodium | 126.9mg | Magnesium | 2.6% |
| Potassium | 121mg | Manganese | 1.2% |
| Total carbohydrates | 1.2g | Niacin | 0.4% |
| Proteins | 12.5g | Pantothenic acid | 12.6% |
| Vitamin A | 12.7% | Phosphorus | 17.8% |
| Vitamin B-6 | 6.9% | Riboflavin | 29.9% |
| Vitamin B-12 | 16.7% | Selenium | 44% |
| Vitamin C | 0% | Thiamin | 4.1% |
| Vitamin D | 13% | Zinc | 7.3% |
How to make the best-scrambled eggs?
To make the best-scrambled eggs, follow the steps given below:
- Take a skillet of average size and place it over a medium-high flame and add a butter dice to it to melt.
- Whisk eggs with salt and pepper in a small bowl and pour this mixture into the skillet. Reduce the heat to medium-low at this point.
- Stir continuously to breakdown the egg components into smaller ones and take off the skillet when the egg is about to dry. (The eggs will be dried properly by the residual heat of the skillet)
- Season the eggs with some dried herbs and shredded cheese to SERVE.
Other FAQs about Milk that you may be interested in.
How many lbs is a gallon of milk?
How many gallons of milk can a cow produce?
Conclusion:
In this brief guide, we answered the question “Do you put milk in scrambled eggs?”, discussed the nutritional value of scrambled eggs, and how you can make the best creamiest scrambled eggs.
