One of the quickest ways to get a tasty protein boost to carry you through your morning is to whip up a fluffy batch of scrambled eggs. Everyone has their own unique way of preparing them, splashing the pan with savory sauces, mixing in colorful veggies, or kicking the flavor up a notch with some spice. If you want to avoid flat scrambled eggs and elevate the texture of this classic breakfast dish, you might be tempted to reach for milk to add to your recipe. For some, its considered a cooking sin due to the watery, rubber-like consistency milk tends to contribute. So you might want to consider choosing a thicker dairy product and add cream to your scrambled eggs instead.
For such a simple dish, the number of factors that go into cooking scrambled eggs can make it a finicky job. Even if youve mastered your stirring technique, perfected your heat regulation, and acquired the freshest eggs you could find, one wrong step could make all the difference. Milk can dilute the flavor of scrambled eggs, but adding crème fraîche or heavy whipping cream can bring out the depth of flavor youre trying to achieve. Additionally, milk is known for turning scrambled eggs into chewy chunks, while cream does a better job of holding everything together nicely.
Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.
Creamy scrambled eggs absorb moisture better than a milky batch
Of course, everyone has their preferences. If mom always added milk to your eggs, that might be what youre most comfortable with. Or maybe youre a fan of mushy eggs and dont mind the texture. Whatever you prefer, TastyOz on TikTok has got it down to a science, experimenting with different cooking methods, heat levels, and ingredients to see what works and what doesnt.
Out of all their secrets for making the best scrambled eggs, one of them includes adding cream versus milk. They explain that “Milk will alter the structure of your eggs completely,” and show moisture escaping from the eggs rather than being absorbed. When they add cream to the pan, the moisture holds better and gives them that sought-after, perfectly fluffy texture, along with a richer taste. The comments are a mix of skeptics, unshakable fans of Gordon Ramsays scrambled egg recipe, and others offering their own tips. “Add cream in the pan when the eggs are 90% done,” suggests one user, while others add that bacon grease, oyster sauce, or plain old water are their go-to add-ins.
The skys the limit for this versatile breakfast staple.
Add cream at the very end to prevent overcooking scrambled eggs
Not only does adding cream to scrambled eggs give them a more luscious texture than milk, but it can also keep you from overcooking them. When it comes to scrambled eggs, time is of the essence. You can cook them slowly on low heat if youre willing to stand there, stirring frequently until youve got the perfect fluffy final product. But you still might find the eggs are overcooked by the time you get them to your plate and start eating — no matter how you like your eggs cooked. Luckily, the French have a secret to save your scrambled eggs: You can add a cold dollop of cream or mix in a little touch of luxury with some crème fraîche. Introducing the cream to your scrambled eggs at the very end will quickly lower the temperature and halt the cooking process. Once youve reached a texture youre happy with and remove the eggs from the stovetop, the eggs still have some heat locked inside their pillowy layers. Carryover cooking is whats occurring to your eggs at this point — theyre still being cooked all the way to your breakfast plate.
Adding cream at the end of the cooking process fixes this issue. Its a well-established French technique that is described by culinary writer and chef Auguste Escoffier, who wrote “Le Guide Culinaire” in the early 1900s. The century-old approach is described as an “unalterable” method, in which the cold creamy element should be added once the eggs take on a slightly thickened, custard-like consistency. This can be done with sour cream, heavy cream, and even yogurt.
How to Make Heavy Cream
FAQ
Why add heavy cream to eggs?
Can you use heavy cream as a substitute for eggs?
What can you use instead of milk in scrambled eggs?
Should you put milk or cream in scrambled eggs?
Can you use whipping cream instead of milk?
Here’s what you need to know about using whipping cream instead of milk. Whipping cream can definitely be used as a substitute for milk in many recipes. The fat content in whipping cream will make your food richer and more flavorful. However as whipping cream is thicker than milk, it is best advised to use half whipping cream and half water.
Is it better to substitute full cream milk with buttermilk?
Cultured buttermilk is a fermented and tart liquid that contains active bacterial cultures, popularly called probiotics, which are essentially the beneficial microbes found naturally in our gastrointestinal system that support immunity, digestion, and nutrient absorption. Fermented dairy products that contain these microorganisms have been linked to lower risk of coronary heart disease. Both low fat and full fat versions of buttermilk fit into a health-promoting diet as a substitute for full cream milk. They produce very different results when cooking and have very different taste profiles. It may not always make sense to make this substitution. Individuals who enjoy drinking buttermilk regularly should continue to do so in the context of a healthy diet that contains a variety of fermented foods like yogurt, kimchi, tempeh, and unpasteurized sauerkraut.
Can you use whipped cream instead of heavy cream?
Nevertheless, whipped cream made using whipping cream is perfect as a dollop on ice cream or a garnish for jelly bean meringues, berries and coconut cream, or sheet pan pavlova. In addition to the substitutes for heavy cream, try one of these options for whipping up soft peaks, and then refrigerate until ready to serve.
Can you use heavy cream instead of milk?
You can use one cup of heavy cream for one cup of whole milk in specific recipes, especially sauces, and ganaches. However, the recommended way to use heavy cream for milk is to combine ½ cup of water with ½ cup of heavy cream. This will dilute the heavy cream just enough to use in place of milk. Go Ahead – Use Heavy Cream as a Substitute for Milk!