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Adding Milk to Scrambled Eggs
The general belief is that scrambled eggs can be made creamier by adding milk or fluffier by adding a little water, but all that is unnecessary. Milk, in particular, will not make your eggs softer or creamier. Instead, they dilute the flavor of the eggs, which is undesirable.
It’s also possible that milk would turn the egg rubbery and colorless because you might overcook the eggs while trying to dry out the extra liquid. And cooks might find it challenging to handle a rubbery egg.
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