Scrambled eggs are a breakfast staple enjoyed by millions worldwide. Despite their simplicity, they spark intense debate among home cooks and chefs alike. One of the most divisive questions is whether milk should be added to scrambled eggs.

Some believe that milk enhances texture and volume, making the eggs fluffier. Others argue that it dilutes the natural flavor and makes the eggs rubbery. So, which side is right? Let’s break it down and settle the debate once and for all.

Why Some People Add Milk to Scrambled Eggs

Many home cooks swear by adding milk to their scrambled eggs, believing it improves texture and taste. Here are a few reasons why some prefer this method.

Creamier, Fluffier Texture
Milk introduces extra moisture, which can create a softer, fluffier texture. The added liquid allows steam to form during cooking, helping the eggs puff up slightly. If you enjoy light and airy scrambled eggs, adding a bit of milk might be a good idea.

A Milder, More Balanced Flavor
Eggs naturally have a rich, slightly savory taste. Some people find that adding milk helps balance the richness, creating a smoother, more neutral flavor. Dairy can also add a hint of sweetness, depending on the type of milk used.

Increased Volume for More Servings
Adding milk can make it seem like you have more eggs than you actually do. This trick is useful when serving a large group or trying to stretch your ingredients.

Video: Do You Add Water Or Milk To Eggs (Because It Really Matters)

Why Some Chefs Say Milk Ruins Scrambled Eggs

While some people like milk in their scrambled eggs, professional chefs and food purists often disagree. Here’s why they believe milk should be left out.

It Dilutes the Natural Egg Flavor
Eggs have a naturally rich and buttery flavor that can be masked when diluted with milk. Many chefs, including Gordon Ramsay, argue that the best scrambled eggs are made with just eggs, butter, and seasoning.

It Can Make Eggs Rubbery
While milk can make eggs creamier when cooked properly, it can also lead to a rubbery texture when overcooked. The added liquid means the eggs take slightly longer to set, increasing the risk of overcooking and curdling.

It’s an Unnecessary Addition
If you’re using fresh, high-quality eggs, there’s no need for milk. Many professional chefs believe that milk is a crutch for poor cooking technique. Instead of adding milk, they recommend focusing on low heat and proper stirring to achieve the perfect texture.

How to Make the Perfect Scrambled Eggs (With or Without Milk)

Whether you choose to add milk or not, the secret to great scrambled eggs is in the technique. Follow these simple steps for the best results.

Use a Nonstick Pan
A nonstick skillet or a well-seasoned cast-iron pan works best for scrambled eggs. It prevents sticking and allows for even cooking.

Cook on Low Heat
One of the biggest mistakes people make is cooking eggs on high heat. This results in dry, overcooked eggs. Instead, use low heat and be patient.

Stir Constantly
Gently stirring the eggs with a silicone spatula prevents large curds from forming, resulting in a smooth, velvety texture.

Remove from Heat Early
Eggs continue to cook even after being removed from the stove. To prevent overcooking, take them off the heat while they’re still slightly runny. They will firm up as they rest.

Add Butter for Extra Creaminess
If you’re looking for a rich and creamy texture, adding a small amount of butter while cooking can do wonders. It enhances flavor and gives the eggs a silky smooth consistency.

Final Verdict: Should You Add Milk?

The answer depends on your personal preference. If you like lighter, fluffier eggs, a splash of milk might work for you. If you prefer rich, velvety eggs with a deep flavor, skip the milk and focus on slow cooking with butter.

At the end of the day, the best scrambled eggs are the ones you enjoy the most. Try both methods and decide which one suits your taste!