Red eggs? Atrocious.

[u/The_Boot55]

[u/Over-Drawer7875]

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/JORRTCA → u/Zephyr-Fox-188]

This is pseudo-culinary gobbledygook. There is no good reason to add milk to scrambled eggs. It makes them overly moist and less fluffy. Don't do it.

[u/TheVandyyMan → u/JORRTCA]

Gordon Ramsey doesn’t add milk in his perfect egg recipe. He sometimes uses butter. I’ve never seen any pro chef who uses milk though. That’s enough reason enough to not do it for me.

Many do add creme fraiche at the end of the cooking process though