2. Myth: Milk (or no milk?) in Scrambled Eggs and Omelets.
Reality: Here’s the science, straight from the cooks and food science experts at America’s Test Kitchen: always add milk (or cream) to scrambled eggs, because the fat in the dairy will slow down the cooking process, and the additional water will help keep them tender. For omelets, on the other hand, you should skip the milk. Why? Well, omelets are supposed to have a more compact structure, so adding milk will make them hard and rubbery.
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