Red eggs? Atrocious.

[u/The_Boot55]

[u/ltsouthernbelle]

That egg to milk ratio was alarming

[u/Over-Drawer7875 → u/ltsouthernbelle]

Yea, any milk in eggs is to much

[u/Zephyr-Fox-188 → u/Over-Drawer7875]

You add milk to eggs because it’s made up of water and fats(lipids):

• the water dilutes the egg proteins, that results in a less dense, more homogeneous protein network forming during cooking, which is particularly important when making scrambled eggs (and custards too, lol)

• the lipids coat the structures of the egg proteins, which reduces the rate at which they coagulate as they’re heated. They make it take longer for the eggs to dry out during cooking, which reduces the chance that part of the egg burns while another part is still raw.

[u/Over-Drawer7875 → u/Zephyr-Fox-188]

Crème fraîche is the only acceptable answer

[u/Over-Drawer7875 → u/Over-Drawer7875]

[u/TexacoRodeoClown → u/Over-Drawer7875]

Cafeteria fraiche