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Putting milk in scrambled eggs is 'cardinal sin' - here's what do to instead

Column: hotelex news Tag: scrambled eggs,milk,ice cream Published: 2022-01-24 10:17 Source: www.mirror.co.uk Author: Susan Knox

Putting milk in your scrambled eggs is a 'cardinal sin' according to a top chef.

Although most egg-lovers love to add a generous splash of milk to the concoction, it apparently does more harm than good in the long run.

Dan Joines - who is the proud owner of several award-winning restaurants in London - says adding more dairy to the dish ruins the overall flavour of the much-loved breakfast.

The food guru warned: "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.

Putting milk in scrambled eggs is

"Keep them moving and folding with a spatula until slightly runny, but bound together."

Another chef, Luke Selby, also lives by the theory.

Luke, who works at London's Hide Restaurant insisted that by adding milk to scrambled eggs, it makes them look as though they're being served up as watery school dinners.

"Putting milk in your scrambled eggs is a cardinal sin," the chef insisted.

Putting milk in scrambled eggs is

"It just makes them too wet, like school dinners."

Basically, adding liquid to eggs is ultimately unnecessary, and the idea most likely emerged when people suddenly became scared of butter and fat.

However, milk dilutes the flavour and can cause the mixture to separate during cooking.

Despite the chef's warnings, it has been reported that more than 60 per cent of people add milk when cooking eggs.

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In a 2018 poll on a Buzzfeed article, the majority of voters said that adding milk 'makes scrambled eggs creamier' and 'nicer'.

While milk is a big no, other chefs like to add cream or crème fraîche to their scrambled eggs.

Gordon Ramsay is one example, as is Delia Smith, and Jamie Oliver.

Irish food writer and chef Laoise Casey recently insisted that butter is the key ingredient to making beautiful eggs - and she has special trick when adding it.

"While I'm not a fan of milk, milk powder is a whole different thing," the food guru explained.

"I learnt this tip from one of the chefs, Eloise, I work with at [restaurant] Paradise Garage.

"Whisk in a teaspoon of milk powder with the eggs and the result is a wonderful almost cheese-like scramble. In fact, milk powder can enhance a lot of dishes...from ice cream to pastry and butterscotch sauce."

How do you cook your eggs? Let us know in the comments.

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