My mother-in-law always adds milk to her scrambled eggs, but I think this isn’t right. The eggs don’t taste good that way. Who’s right?

The art of making scrambled eggs seems straightforward, but anyone who has spent time in the kitchen knows it’s a dish that can spark endless debate. One question that divides families and even professional chefs: should you add milk to scrambled eggs? 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.

On the flip side, purists argue that milk does more harm than good when it comes to scrambled eggs. They believe the addition of milk compromises both flavor and texture, making the less enjoyable.

1. Diluted Egg Flavor
Eggs have a unique, savory taste that many people love. However, when you add milk, some feel that it dilutes this natural flavor. Rather than enhancing the eggs, milk can overshadow them, leaving you with a blander dish. If you’re someone who enjoys the pure, unadulterated taste of eggs, you might find that adding milk diminishes the flavor you’re after.

2. Texture Problems
While milk can add creaminess when done right, it can also lead to texture issues. If the eggs are overcooked even slightly, the extra liquid from the milk can result in a rubbery consistency. Instead of soft, velvety curds, you could end up with dry, tough eggs. The added liquid also makes it harder to control the cooking process, leading to unevenly cooked eggs with some parts runnier than others.

3. Unnecessary Ingredient
Some cooks believe that high-quality eggs are rich enough in flavor and texture on their own, and adding milk is unnecessary. These egg purists argue that the best scrambled eggs need only eggs, salt, and butter to reach their full potential. The simplicity of using fewer ingredients allows the natural taste of the eggs to shine through.

Alternatives to Milk in Scrambled Eggs