Chef shares perfect scrambled eggs method - and reason you should never add milk
dailyrecord.co.ukScrambled eggs are a well-loved staple, and a classic comfort food that evokes nostalgia for many.While it might seem like a straightforward dish to cook, getting them right can sometimes be a challenge.
One wrong move, and eggs can turn dry, rubbery, and lacking in creamy texture.One chef has explained a foolproof way to make perfect scrambled eggs, and using milk is out of the question.Dan Joines, who runs several award-winning restaurants, explains that milk can dilute the natural flavour of eggs and stops it from achieving that creamy and custard-like texture that many people prefer, The Mirror reports."Never add milk to your scrambled eggs – it dilutes the flavour and makes them more likely to turn out rubbery.
It's always butter for me. Make sure your butter is golden, but not brown, before you put your eggs in. Keep stirring on a medium to low heat."It's always butter for me.
Make sure your butter is golden, but not brown, before you put your eggs in. Keep stirring on a medium to low heat."Keep them moving and folding with a spatula until slightly runny, but bound together."And he's not the only one who thinks milk is best left in the fridge where it belongs.
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