Mixed eggs may be the first food that my mother taught us to prepare us independently. No wonder, seemingly, there is nothing we can really spoil on them. But when we think deeper, we will soon find that it is not so clear.
What do we need? Eggs, salt, onion – and a little milk. So often, a list of ingredients looks like this simple but excellent delicacy. Although they are only four basic components, it is still too much. Milk is simply extra in this list. Let’s explain why this is the case.
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Milk may rather harm
According to many domestic chefs, milk is what makes mixed eggs fluffy and creamy dish that someone can not resist. On the one hand, it is true, but on the other, the milk can become your arch enemy in the fight for an excellent breakfast. Experts and tests, one of which was published, for example, in Southern Living, for example, that milk will harm more in this case than it would help.
Beware of the Food Structure
We love their fine but rich taste on mixed eggs. If we add too much milk to the food, we can get into a situation where we will perceive the typical taste of fried eggs… Actually nothing. It is hard to enjoy the dull and non -firing matter with enthusiasm. In addition, we will also destroy the unique food structure, which normally achieves the heat treatment of proteins, which is an extraordinarily large amount in eggs. Milk is not so charged with them, so if we add it to the basic ingredients, we get instead of a beautiful creamy consistency rather a strange watery mixture.
Proteins are important
In addition to the problems already described, the liquid that we can also extend the overall cooking time by slowing the process of clotting egg proteins. This will also result in unevenly the outcome of our efforts. Is it getting too difficult? Let’s go back to the very beginning.
Butter instead of milk
How to do this to get a real egg treasure? There is nothing easier – just skip milk for this time and fry the eggs instead of oil in butter. As we know, the basis for the production of butter is just milk, ie its basic building blocks appear on the plate anyway, with the only difference that we bypass its liquid part. On the contrary, the butter will give food both another taste undertone and the structure we have been calling all the time.
Better a little cream
If you couldn’t do without “milk” in mixed eggs, there is one more option. For example, the famous chef Gordon Ramsay uses Crème Fraîche in his recipe, which is actually sour cream. But it is only necessary to add it in a reasonable amount and up to the already finished eggs. So they just underline their taste, but they do not destroy anything we have tried all the time at the stove. Can you try it too – maybe tomorrow morning?
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