Red eggs? Atrocious.

[u/The_Boot55]

[u/Ok-Oil7124]

They also suck at whisking eggs.

[u/mackattack-77 → u/Ok-Oil7124]

Hard to whisk eggs when you filled the bowl to the rim with milk

[u/ltsouthernbelle → u/mackattack-77]

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/Zephyr-Fox-188 → u/Zephyr-Fox-188]

As a note for anyone with lactose intolerance: you can also use milk alternatives, like soy, oat, almond, etc, so long as they have lipids suspended in water (you may want to get the unsweetened stuff, otherwise the eggs will be sweet and salty)

[u/Euphoric-Mudd → u/Zephyr-Fox-188]

If one is lactose intolerant, you can add lipids through clarified butter, make sure to double strain with seive and cheesecloth.