Stop Adding Milk to Your Scrambled Eggs

Scrambled eggs are often one of the first dishes we learn to make, usually as kids, watching a parent or grandparent prepare our favorite breakfast. They're quick, easy, and a perfect way to kick off a busy morning. But despite being a simple dish, scrambled eggs can be surprisingly tricky to get just right.

A quick search online for scrambled egg recipes reveals that nearly every chef has their own take, claiming to have the creamiest, fluffiest, or lightest method. From Gordon Ramsay's intricate technique finished with crème fraîche to Ina Garten's version with half-and-half, there are endless variations of how to perfect your morning eggs.

If you've ever made scrambled eggs that turned out bland, watery, or even rubbery, the culprit might be an ingredient you're adding. Maybe someone told you to always toss in some milk, but while dairy can enhance the flavor, you might be using too much of it.

The Science Behind Perfect Scrambled Eggs

When making scrambled eggs, it's easy to assume that adding milk will result in creamier, lighter, and fluffier eggs. After all, milk is creamy—so why wouldn't it help achieve creamier scrambled eggs?

To understand why this may or may not be true, it's essential to grasp the science behind scrambled eggs. Egg whites are primarily made of protein and water, while the yolks contain fat and water. Whisking the eggs brings the fat and proteins into a near-perfect balance. As the mixture heats up, water evaporates and turns into steam, causing the proteins to coagulate into solid curds. Some water remains trapped inside the curds, giving the scrambled eggs their moist, tender texture.

Does Milk Actually Make Scrambled Eggs Better?

As someone with a background as a recipe developer, former line cook, and culinary school graduate, I tend to avoid adding any liquid to scrambled eggs (maybe a tiny splash of water, but never milk). Still, I wanted to get a scientific perspective, so I reached out to a food scientist to learn more.

Jessica Gavin, a certified food scientist and culinary expert, explained that adding just a touch of liquid can make scrambled eggs softer and moister. She recommends using only a small amount of liquid to help delay the coagulation of proteins, preventing the curds from becoming too dense. "This helps keep the texture light and tender," she said.

She suggests limiting it to no more than 2 teaspoons of liquid per egg. While milk can slightly enhance the flavor of scrambled eggs, the added protein in milk may make the eggs firmer compared to using water.

What Can You Use in Scrambled Eggs Instead of Milk?

Milk isn't the only dairy option for scrambled eggs. You can try adding half-and-half, cream cheese, or crème fraîche for extra flavor, but keep in mind that these ingredients can disrupt the delicate balance of fat, protein, and water that makes scrambled eggs so perfect.

I asked my former chef instructor at the Culinary Institute of America, Chef Lynne Gigliotti, for her method for making scrambled eggs.

"I prefer using heavy cream in my scrambled eggs because I love the texture and the richness it adds. It makes the eggs creamier," explained Gigliotti. However, like Jessica Gavin, she cautioned not to overdo it with the cream. "I don't believe heavy cream dilutes the flavor; in fact, I think it enhances it," she said.

Instead of reaching for milk or any other liquid, I personally opt for butter to create the perfect scrambled eggs. Butter has a much higher fat content, which helps coat the proteins, resulting in a creamier, more tender texture.

The key to flawless scrambled eggs—whether you're a purist or someone who likes a splash of milk—is controlling the heat. Cook the eggs over low to medium-low heat, stirring regularly to prevent the curds from setting too fast. Continue stirring as the eggs cook gently to form soft, smooth curds. Remove from the heat just before they’re fully cooked to avoid overcooking, as they’ll continue to cook from residual heat. And if you do decide to add milk, make sure to use only a very tiny amount.