We often add it to scrambled eggs. Does it really become more creamy?

There is no shortage of culinary myths in social discourse, for which many people would bet their bottom dollar, but in practice, they turn out to be worth as much as a handful of chaff. Is adding milk to scrambled eggs to make them fluffier one of these kitchen tales?

The company of a cucumber and a tomato is not at all toxic, although the vitamin C content suffers. Coffee is not harmful (quite the opposite), but drinking it with meals does indeed negatively affect us — it makes it harder to absorb iron from food. For rinsing cooked pasta with water, every Italian would be offended by us (read here why), but this really makes the pasta stick together a little less.

From these examples, with a fair amount of certainty, it can be stated that every culinary myth contains a grain of truth. And what about the addition of milk to scrambled eggs? Does this really make our breakfast incredibly fluffy? Or are there better ways? Let's tackle this problem!

Scrambled eggs are one of the most frequently prepared breakfasts by Poles. Therefore, it's no surprise that we want to master its preparation. It's not true that this dish can't be ruined. Anyone who has at least once eaten sliced, unmixed, and poorly seasoned "eggy mess" can confirm this.

The obvious base for successful scrambled eggs is their fluffiness. That's why many people decide to experiment a bit while making them. A popular method (or at least one that is often written about on the internet) is to add milk to the scrambled eggs. Does it make the eggs as fluffy as a cloud? According to many "culinary myth busters" - absolutely not. Instead, we will get watered-down scrambled eggs with an extra dose of lactose.

A much more certain way than milk to give scrambled eggs double fluffiness is to use a spoonful of cream. This is Gordon Ramsay's own patent, so it can be taken very seriously.

Another interesting way is to add a bit of mayonnaise to breakfast, but this affects creaminess more than fluffiness. When it comes to the consistency of a "cloud", the best thing is... lemon juice! A few drops (just enough to not change the taste of the dish) will prevent the proteins from curdling too strongly, making the scrambled eggs light and fluffy.