Why adding milk ruins scrambled eggs: A chef’s advice
Do you want your scrambled eggs to be aromatic, fluffy, and delightful in taste? Although it is one of the simplest breakfast dishes, a mistake can cause the dish to lose its flavour.
Scrambled eggs are a very common breakfast choice that provides the required protein portion in the morning. While it seems that a recipe is unnecessary for such a simple process, it's important to keep in mind that even one mistake can ruin the taste of scrambled eggs.
Don't want to ruin your scrambled eggs? Never add this
How to make perfect scrambled eggs? If we dream of a delicious breakfast, we must pay attention to the ingredients that can impact the final taste of the dish.
The product that should never be added to scrambled eggs is milk. Although it enriches many other dishes, in this case, instead of helping, it will spoil the taste of our breakfast. Why?
Milk will not aerate the scrambled eggs or make the dish creamy. The only outcome will be that the eggs will start to steam instead of fry, which may end up making them not resemble scrambled eggs at all.
The best additions to scrambled eggs
If we want to diversify the classic version of scrambled eggs, we should add a little butter. Another interesting addition that will bring out a different taste from the dish is curry. In that case, it's worth preparing scrambled eggs on pre-sautéed onions, and also adding your favourite vegetables, such as cherry tomatoes, bell peppers, olives, or fresh spinach leaves.
Many people also appreciate the classic version of scrambled eggs with onions and bacon. In the autumn season, mushrooms are the star additions—lightly stewed chanterelles with chopped chives are popular.
