One common mistake people make when cooking scrambled eggs is adding milk or cream. You may have been whisking your eggs with milk since you were a little kid, but we’re telling you now: It’s time to stop.
It may seem counterintuitive, but the addition of milk, cream or any other liquid for that matter, will actually make it more likely that your eggs will turn out dry. By thinning out the eggs, it’s easier to overcook them. Most importantly, the milk dilutes the taste of the eggs. It also screws with the texture, leaving the eggs slightly rubbery — and no one wants rubbery eggs. If you’re using good, farm fresh eggs, you don’t need anything except maybe a little salt and pepper to make them taste delicious. A little butter never hurt anyone, either.
I’m never sure how to take articles that tell you that you’ve been doing it wrong. You know the ones, like you’re eating this food wrong or using this tool wrong.
We have been making more and more scrambled eggs since the kids enjoy it this way. Me? I prefer a good over easy egg.