8 ms·

This is pretty typical (along with milk) for people who are scrambling their eggs over moderately high heat, under the belief that it makes their eggs fluffier.

This is pretty typical (along with milk) for people who are scrambling their eggs over moderately high heat, under the belief that it makes their eggs fluffier. What it actually does is make wetter eggs. By breaking the yolks and mixing before cooking you are breaking down the various proteins, and by adding liquid you are just making the eggs wetter. (Much like how a custard can weep if you hit it with high heat.) If you like a dry scramble, hit those eggs in a ripping hot pan with some oil, but no water. I strongly recommend folks cook low and slow with their eggs, agitating them regularly to build up a small, creamy curd.

ghaff 7y ago
FWIW, ATK recommends half-and-half. https://www.americastestkitchen.com/articles/1055-how-to-make-the-best-scrambled-eggs https://www.americastestkitchen.com/articles/1055-how-to-mak... As I recall, the underlying science is that this helps alleviate the fact that the various proteins in eggs coagulate at different temperatures so adding some fat means that there's less of an issue with some of the proteins drying out while waiting for others to solidify.
- Pfhreak 7y ago
  I do often add fat, though typically in the form of butter or cream product (sour cream, creme fraiche, etc.) Half and half probably works in a pinch.
- ebg13 7y ago
  Why half-and-half and not cream or butter?
  - ghaff 7y ago
    Half-and-half is cream. They prefer that level of fat to milk or heavier cream. Probably enough butter to make a difference would change the flavor.
    - ebg13 7y ago
      > Half-and-half is cream. No, half-and-half is, as the name describes, half cream and half milk.