Why Adding Milk To Scrambled Eggs Is A Texture Risk

Adding milk to scrambled eggs can actually make them runny, rubbery, and wet. It can even dilute the flavor and color of the eggs, making them taste bland.

In fact, incorporating any liquid into eggs, including milk, will cause them to separate as milk and the moisture in eggs evaporate at different temperatures.

The boiling point of milk is 203 degrees Fahrenheit, and eggs coagulate between 141.8 to 183.2 degrees Fahrenheit, causing them to dry out before the milk can evaporate.

Butter is the one dairy ingredient you should be using instead. Adding a tablespoon of butter to a pan on medium heat can do an excellent job setting the eggs.