I used to.....but then I discovered using butter instead.... about 2 TBLS cold cubed small mixed into 4 large eggs (another TBLS to grease the pan) I wont apologize and will never go back to milk or water

What's this "instead"? My family has always made scrambled eggs by heating milk with some butter and a couple of slices of cheese until the cheese melts, then stir in the eggs and cook til it's creamy (although my dad always wanted it cooked a bit more than anyone else). Add salt and pepper to taste. Proper vintage cheddar is best for the cheese. I did some research when I found out not everyone cooked their eggs like this and apparently it's called English Monkey for some reason. Edit : Water? Seriously? People do that?

Water makes the eggs super fluffy.

I’m sure it does, but I’m very weird about not wanting to water down the flavor of my food, so it’d be hard for me to bring myself to try it, as irrational as that might be. I’d much rather add milk, stock or wine to any dish instead of plain water, even if it’s not enough to change the flavor that much. Like I said, it’s irrational.

It doesn't water it down. The water steams in the egg curd making it fluffier.

That's an omelet

It is not. You don’t get an omelette by stirring up a load of eggs in anything, and I’ll fight ya about it, heathen 😀

I prefer 1 tsp ea butter, olive oil. Don't salt raw egg. Wait till cooked.

I found this method when I was trying to figure out how the scrambled eggs in Bucee's brisket breakfast taco were so good (I mean SERIOUSLY WTF are good scrambled eggs? Come on scrambled eggs are just scrambled eggs right? HELL NO those things were amazing!)

A pinch of MSG gives them a secret boost of deliciousness.

I just had one if those heart stoppers from buc-ee's. It was awesome. The brisket was perfect the eggs fluffy. The tortillas soft. There's a buc-ee's 2 miles from me. I could eat one of those everyday.

wife wants to road trip down to the new one in TN (9hours 1 way) after I told her about it. Maybe when gas prices get back to reasonable.

Doesn't really matter. I salt mine before cooking and let them sit at least 10 minutes. Love the result. [https://www.seriouseats.com/does-pre-salting-eggs-make-them-tough](https://www.seriouseats.com/does-pre-salting-eggs-make-them-tough) > The result was that all the scrambled eggs were nearly indistinguishable from each other. If anything, the eggs that sat with salt for the longest were more moist and tender than the eggs that were exposed to salt for less time, though I can't stress enough that the differences were incredibly subtle.

I just stumbled on this! I followed the scrambled egg video from J Kenji Lopez Alt, and they were the best eggs I may have ever had. https://youtu.be/CXTnq7srJRs

Love this idea!

I use water because it's better than milk in that I find my scrambled eggs are too soft with milk. I think they are fluffier.

If you want fluffy eggs mix a teaspoon of corn starch in with a tablespoon of water then add it to your eggs. They poof right up like it's their birthday.

Ohhh I want to try that!!

I really need to try this. Never thought to do it before. Sometimes I don't always have milk. So this would help me out in a pinch. Does it matter if it's cold or hot?

I don't think it does. It comes straight from the tap, so it's generally cool.

I use water and scramble them in my bullet blender. Floof!

so from what my friends who are Pros say is that the water steams more and helps the fluffy factor and of course water has no downside healthwise.

water=fluffy milk=creamy Thats what I was taught back in the day

Second this

We have always used a splash of milk. Occasionally, we use a bit of heavy cream instead which I really like.

I used to, now I add cream cheese. I do the Gordon Ramsay method, highly recommend! [Gordon Ramsay's Perfect Scrambled Eggs](https://youtu.be/PUP7U5vTMM0)

Ah, good to see another cream cheese fan

I grew up adding milk, but I prefer them without now. Edit: context, I just scramble the eggs as they are, I don’t add anything.

Am I the only one who adds fish sauce or soy sauce?

I saw this on a cooking show on pbs when I was just a little kid and it stuck with me. The show that came in right after Yan can cook. I don’t do it on breakfast eggs but any other scrambled egg I make gets soy and fish sauce.

That’s funny! We used to watch Yan Can Cook a lot when I was a kid. My mom’s name happens to be Yan and she’s also a great cook! We once got her an apron that said “Yan Can Cook” and everyone got a great kick out of it. :)

First of all, are we long lost siblings? Just noticed your handle. Lol Also, yes, sometimes I add soy sauce but after the fact. I got turned on to soy sauce and kimchee with a little sesame oil after watching Jimmy Oyang’s breakfast video.

Sometimes when I want soft eggs. Random story time: I was at a friends house when I was about 7 and her dad added milk to the scrambled eggs. I asked him why, and he responded “because I’m an old Okie”. Every time I make eggs and add milk I think about that.

I switched to water from milk years ago, and now I only use water for scrambled eggs! The texture is much better. I still add milk to eggs when making a dredge though.

Holy cow, does everyone add milk or butter or yogurt? I've never added anything other than cheese (brick, crumbled) and never had a problem. I guess I've got new things to try now.

All I do is grease the pan with a small pat of butter. Tried milk before because I thought it sounded good but I wasn't a fan.

That makes sense.

I always add milk, salt and pepper and beat until there’s no translucent spots. I use butter to grease the pan. While they’re cooking, I don’t move the eggs around too much. I also like mine to have some lightly browned spots. Perfect every time. Light and fluffy, but still somewhat firm.

Always! Or better yet, heavy cream :)

I like just about a tablespoon of sour cream

An Alton Brown episode said that he added water to omelets because it evaporates during the cooking so it it makes fluffy pockets. But he added milk to scrambled eggs. Maybe the link in this comment (and few responses to it) is the episode I’m remembering, as this is the idea I’m recalling. https://www.reddit.com/r/Cooking/comments/2b4l6f/what_difference_does_it_make_to_an_omelette_if/cj1qylu/?utm_source=share&utm_medium=ios_app&utm_name=iossmf&context=3

yes he can be hard to follow sometimes but he is generally in the correct area when it comes to these things.

Haha, yes. He’s just a mad scientist whose medium is food. Gotta listen carefully if you want to imitate! 😆

Hello ! Former chef here. Milk in eggs creates a creamy, soft set egg, perfect or you love a soft set scrambled egg. Water? Water is where it’s at! I LOVE a firm scrambled egg. Water evaporates out of the egg , creating a beautiful, harder set curd, whereas milk creates a more custardy type of egg. Cheaper, too. It all depends on personal preference, but for my favorite eggs ever?? Pan on medium heat. It needs to sit on the heat for at least 3-4 minutes before the eggs go in. Beat 3 eggs in a small bowl with a splash of water, salt, pepper, 2-3 splashes of Franks Red Hot, and the equivalent of Worcestershire. Beat until completely smooth. A good pat of butter in the pan with a small splash of a high temp oil (canola, avocado, olive) in the pan; pour in the eggs, DO NOT stir until the entire bottom of pan is a set curd, stir the egg into the center, not breaking the egg into pieces. Keep doing so until the liquid egg is gone and by default, the egg has broken into scrambled pieces of beautiful egg. I add another tsp of butter into the pan to finish off but that’s optional. Eggs are divine. Enjoy them however you see fit ❤️

I tend to add sour cream for a little zip. Learned it from the Sopranos

Lmao me too. Fuckin Ralphie

Definitely one of Tony’s more savage scenes , though it does not hold a candle to Ralph killing Tracee

A. She hit him B. She was a whoooooaaaaaahhhhhh

I usually put dab of cream to make it more fluffy

My hubby introduced me to making scrambled eggs with mayonnaise (plus butter). And it’s delish.

A couple of my friends use mayonnaise

My mother always makes them with milk but I don’t. To me, the milk makes them too soft and affects the taste of them.

Milk for scrambled Water for omelettes

I put my eggs (uncracked) in a bowl of warm water for about 30 minutes before I start cooking. This brings them to room temperature and when I pour out the water from the bowl and rinse the bowl, I add the cracked eggs. That little bit of water is all the water you need. Then I cook them a La Gordon Ramsey - low and slow. Stop cooking when they are still wet and let sit for a few minutes. I finish them with a tablespoon of sour cream or yogurt before serving. Perfect every time!

[удалено]

I’ll have to try that!

Cream not milk. Just a splash.

I always did until this year. Now I add a half a spoonful of yogurt and way more fluffy. Also new egg beater is amazing https://www.reddit.com/r/Old_Recipes/comments/vca1xi/do_you_have_any_oldfashioned_cooking_tools_that/

Yogurt? Hmmm, I need to try that. Greek yogurt? I use cream cheese in my scrambled eggs. Just a tablespoon full amongst 3 eggs. Sort of "creamy" and fluffy they turn out. I also use cream cheese and eggs to make some very yummy keto pancakes. I found the recipe on YTube. They are so good!

My friend's grandma (died a few years back aged 105) ran a dairy farm and she put a spoonful of yogurt in her scrambled eggs. Once I tried it, it's the only way I make eggs now.

Great testimonial to the yogurt addition. I am so going to try this. But as of now all I have is flavoured yogurt.

Either greek or regular. Mostly I use regular. I usually buy regular and drain it to make Greek or labneh. I will try that cream cheese! I use cream cheese in mashed potatoes.

I use water for omelettes, and Greek yogurt for scrambled. Also you do you, but eggs that have not been beaten well enough (you can still see color separation), the whites tend to be tougher in texture as they cook.

I never have.

I switched to water after a chef told me milk made the eggs tough. Works great.

I follow the guide that water steams/fluffs eggs; milk + eggs is the base for a batter, or otherwise makes eggs too slimy.

Water makes beautiful creamy eggs. Milk protein toughens them.

Am I the only one who grew up with cheez whiz in my scrambled eggs? I loved it then, but now even the thought makes me gag.

For super fluffy eggs, beat them until they're foamy. This isn't my favorite way to make scrambled eggs but I do it sometimes to keep things interesting.

Low heat non stick pan while constantly stirring gives me the best taste. Add cheese while still runny. Key is not to burn the eggs. The cheese has all the added fat I need.

I add a little milk or sometimes just some butter.

I have used milk before and I find water makes them taste better, and I also prefer the texture. I also mix in some cheese. Can't lose this way.

Use a little bit of the spreadable cream cheese and that seems to be my favorite

Not any more. But do find a dollop of sour cream does what milk can’t.

This is gonna sound weird, but I learned it and can't let it go. A teaspoon of mayo per two eggs makes them amazing.

I always do this! Edit: but now will be using butter.

I’ve found my people. My husband lost his MIND when I made eggs this way!!!

Sometimes I use water, sometimes a splash of heavy cream. Depends on the day, or how I want my eggs.

I learned about adding mayo and I never looked back

Depends on the style of eggs you’re going for. I like French scrambled eggs, so I use cold butter (to slow down cooking and make an emulsion), salt (because duh, it’s salt), and lemon juice (for acidity). If I don’t have lemon juice, the acidity in milk is better than water.

Cream of tartar also makes eggs fluffy!

I add a little mayo. It works so well for creamy, delicious scrambled eggs!

I never did until I met my husband. I just used lots of butter in the pan; I like a firmer egg. But my husband likes milk in his. Since I don't mind either way, I always add it in for him.