For fluffier eggs, only one will do.
Scrambled eggs are highly personal.
Some like their eggs cooked low and slow, with tiny curds, and a creamy consistency.
Credit:Getty Images/Claudia Totir
Others like their eggs cooked fast and hot, with larger, more defined curds, and afluffier texture.
And in between those two preferences are a spectrum of preferredscrambled eggconsistencies.
They were also both cooked over medium heat and were stirred frequently during the cooking process.
All this is to say, we kept everything the same except for the milk and water.
With a ratio of one tablespoon water to one egg that wasn’t the case at all.
More surprising, however, was that the eggs also tasted less eggy.
The best way to describe the flavor was muted.
They did, however, taste slightly richer and creamier.
So, Which Is Better?
For us, it was the eggs made with water.
Of course if you prefer creamier scrambled eggs, then milk might be the better choice for you.
In the end, which is better highly depends on what kind of scramble you enjoy best.
If like us, you weren’t sure which you would prefer, try them side by side.
You’ll definitely be able to tell the difference.
