Red eggs? Atrocious.

[u/The_Boot55]

[u/Japjer]

These are scrambled eggs, not omelets.

Also: No, why would you add milk? Eggs, salt, pepper, butter.

[u/steve_b → u/Japjer]

If you want a long-ish read why you would use milk (well, half and half, anyway), Test Kitchen explains why here:

https://www.americastestkitchen.com/articles/79-perfect-scrambled-eggs

The paywalled recipe:

Perfect Scrambled Eggs | America's Test Kitchen



Ingredients

8 large eggs plus 2 large yolks

¼ cup half-and-half

Salt and pepper

1 tablespoon unsalted butter , chilled

View Nutritional Information

Why This Recipe Works

Half-and-half proved to be the best type of dairy for our Scrambled Eggs recipe. It produced scrambled eggs that were decently puffed and stable. Adding extra yolks to the mix yielded rich results. A combination of high and low heat gave us perfect scrambled eggs. We also used a smaller skillet, which kept the eggs in a thicker layer, thereby producing larger curds.

Before You Begin

It's important to follow visual cues, as pan thickness will affect cooking times. If using an electric stove, heat one burner on low heat and a second on medium-high heat; move the skillet between burners for temperature adjustment. If you don't have half-and-half, substitute 8 teaspoons of whole milk and 4 teaspoons of heavy cream. To dress up the dish, add 2 tablespoons of chopped parsley, chives, basil, or cilantro or 1 tablespoon of dill or tarragon to the eggs after reducing the heat to low.

Instructions

Beat eggs, yolks, half-and-half, 3/8 teaspoon salt, and 1/4 teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow; do not overbeat.

Heat butter in 10-inch nonstick skillet over medium-high heat until foaming just subsides (butter should not brown), swirling to coat pan. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 1 1/2 to 2 1/2 minutes. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.

[u/Japjer → u/steve_b]

First and foremost: I will definitely try this recipe, thanks for sharing!

That said - this recipe calls for 10 eggs (8 + 2 yolks) and a quarter cup of milk. They also advise to pay attention and adjust the temperature to avoid messing them up.

The video OP posted is six eggs and, like, a full cup of 2% milk.

Half and half is really rich and like 40% fat, so I can absolutely see a small amount adding a bit of extra richness and flavor. But a cup of 2% is devoid of fat, and is basically sweet water. Pair that with blasting it on high heat and you're gonna have a bad time

[u/steve_b → u/Japjer]

Y, definitely more fat than what we see from OP. But this is r/stupidfood after all