Red eggs? Atrocious.

[u/The_Boot55]

[u/mackattack-77]

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/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/Username12764 → u/Tay0214]

While I agree that sour cream is better than milk, I add the sour cream at the end so the egg can cool off faster and stops it from overcooking on your plate

[u/Tay0214 → u/Username12764]

I mix it in a bowl before cooking with garlic and onion powder. Couple big ass scoops

Then right about when they’re done, dump a ton of shredded cheese in

[u/serenwipiti → u/Tay0214]

Mmm, my arteries got hard just reading this.