My mother-in-law always adds milk to her scrambled

Should You Add Milk to Scrambled Eggs? The Debate Cracked Open

Scrambled eggs may seem simple, but one age-old kitchen debate still divides cooks: should you add milk?

The Case for Milk:
Many swear by adding milk to achieve creamier, fluffier eggs. The extra moisture softens

the texture and balances the egg’s richness. It also stretches the serving size—handy when cooking for a group.

The Case Against Milk:
Purists argue milk dilutes the natural flavor of eggs and can lead to a rubbery texture if overcooked.

They believe high-quality eggs need nothing more than salt, butter, and proper technique.

Alternatives to Milk:
If you want richness without watering down the eggs, try:

A splash of cream or half-and-half for silkiness

A pat of butter for flavor and smooth texture

Cheese for added creaminess and depth

How to Make Fluffy Eggs Without Milk:

Whisk eggs thoroughly to incorporate air

Cook on low heat to avoid rubbery texture

Add butter or oil for moisture

Stir gently for tender curds