Food and travel writer Emily M Alexander said that if you want to make a delicious dish like smooth scrambled egg, you should add water or milk. There are always genres. Based on her experiences from many experiences, she found that the smooth scrambled eggs made by adding water and milk have their own advantages. She explained in detail the difference between the two.
The scrambled eggs made of water are more fluffy. During the scrambled eggs, the water vapor evaporated, and the eggs were "lifted" and the degree of looseness increased significantly. The slippery scrambled eggs made with milk are denser. Milk is different from water, which will "press" the eggs. This increase in tightness is relatively harder than the download, but it is still scrambled eggs, but it is still softer. Especially for people who prefer creamy feel, they still like to add milk.
The egg itself has a relatively rich taste and aroma, which is the same dish made with milk. After all, the scrambled eggs were added with water, and the egg taste became dilute. However, the water is still faithful to the original flavor. The smooth scrambled egg cream made with milk has a stronger taste. The strong taste of the milk itself is easy to be incorporated into the scrambled eggs, but some people love this smooth feeling.
Chicken eggs contain no lactose, so the scrambled eggs made with water are suitable for people with lactose-free diseases. It is undeniable that the richness of smooth scrambled eggs made with milk is higher, because the milk contains various vitamins and minerals, and the protein is also richer.
Food is about color, aroma and flavor. The color of the scrambled eggs made with water is yellow. The whiteness of the milk will weaken the brightness of the eggs, but both of them are still a big hit.
Responsible editor: Gu Zihuan