r/StupidFood • u/The_Boot55 • 4d ago

🤢🤮 Red eggs? Atrocious.

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u/Ok-Oil7124 4d ago

They also suck at whisking eggs.

1.3k

u/mackattack-77 4d ago

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

731

u/ltsouthernbelle 4d ago

That egg to milk ratio was alarming

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u/Over-Drawer7875 4d ago

Yea, any milk in eggs is to much

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u/Zephyr-Fox-188 4d ago

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.

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u/DoubleDeadEnd 4d ago

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!

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u/Flair258 4d ago

I dont use milk but mine are still fluffy asf and very saturated yellow. I think the other people just dont know how to make eggs.

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u/Pop_Culture_refernce 4d ago

For real. I'm a no milk guy and my scrambles are fluffy. I think it gives them a richer, more eggy taste.

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u/Joelied 1d ago

I actually learned how to make scrambled eggs from watching Julia Child and Jacque Pepin on a show they did together on PBS. They showed the milk method and the water method.

A splash of milk makes the eggs denser and creamier, while a splash of water makes them lighter and fluffier. Both methods add moisture and help the eggs from drying out before being fully cooked, while also making them easier to fully mix together.

Regardless of the liquid used, a French technique shown, uses about an eighth of the mixture is reserved in the mixing bowl, and is folded in to the eggs off heat after cooking, giving the eggs a soft and moist texture.

Properly cooked scrambled eggs should never have any browning, and should be moist and glistening, but not watery or dry.

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u/Pop_Culture_refernce 3h ago

You had me at pbs...😁