What can you use instead of milk in scrambled eggs?

What can you use instead of milk in scrambled eggs?

Milk and cream actually make eggs heavier. Simply using water produces light and fluffy eggs no milk substitutes required! To help with both the ingredients and technique, I have a time-tested creamy reader recipe and a fluffy chef recipe for perfect dairy-free scrambled eggs every time.

Can you scramble eggs with just water?

Water doesn’t make it as tough as milk. The trick is to add just a splash of water to the bowl after you crack and whisk the eggs. The water, when heated on the stove, creates a steaming effect and aids in a fluffier end result. Water isn’t the only key ingredient in Paula Deen’s scrambled eggs recipe.

Do you need to put milk in scrambled eggs?

How much milk do you put in scrambled eggs? Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you’ll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you’ll add up to 1 tablespoon of water for every egg.

Is it better to make scrambled eggs with water or milk?

Should you add water or milk in scrambled eggs? Yes, but to a limit. The reason some recipes call for water, milk, cream, or half-and-half is mainly as extra insurance to prevent a rubbery texture. A small amount of liquid dilutes them, which stops the proteins from bonding too fast and tightly together.

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