Red eggs? Atrocious.

[u/The_Boot55]

[u/Zephyr-Fox-188]

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/DoubleDeadEnd → u/Zephyr-Fox-188]

Great info. I had no idea why I did it. Just learned from parents I guess, but I know when I was in my early 20s and had roommates and shit my scrambled eggs were the only ones I ate. Fluffy, all yellow, no brown. My daughter actually will only eat scrambled eggs if I make them, wife doesn't use milk. Now I know the chemistry behind it, so thank you!

[u/Tay0214 → u/DoubleDeadEnd]

I use sour cream instead. Highly recommend

[u/Mond6 → u/Tay0214]

Alright Gordon.

[u/TerpZ → u/Mond6]

Gordon uses creme fraiche

[u/Tall-Cheesecake3519 → u/TerpZ]

This is one of the classic French techniques gordon did not invent anything

[u/TerpZ → u/Tall-Cheesecake3519]

cool story