My mother-in-law swears by it, insisting that milk makes the eggs creamier

and more delicious. On the other hand, I think milk ruins the taste and texture of the eggs. So, who’s right?

The Case for Adding Milk to Scrambled Eggs

For some cooks, milk is a must when making scrambled eggs. They claim that milk transforms a basic breakfast dish into something creamier, fluffier, and more satisfying. Let’s look at why proponents of this method stand by it.

1. Creamier Texture
One of the primary reasons people add milk to their scrambled eggs is to achieve a creamier texture. Milk introduces extra moisture into the eggs, which can result in softer, silkier curds. This is especially appealing if you’re someone who enjoys a light, airy scramble that practically melts in your mouth.

2. Balanced Flavor
Milk can also tone down the richness of the eggs. Eggs have a naturally rich and slightly fatty taste, and for some, this can be overpowering. Milk adds a mild, neutral flavor that balances out the richness, creating a more rounded taste. Some people even detect a slight sweetness in the eggs when milk is added, especially if they’re using full-fat or cream-based dairy products.

3. Stretching the Serving
Adding milk is a clever trick to increase the volume of your eggs, making it seem like you’re serving more without cracking extra eggs. This is particularly useful when cooking for a large group, as it stretches the dish while maintaining its fluffy texture.