Why Put Milk in Eggs for Omelets?

by Steve
(Chicago, IL)

Chef Todd--
I was wondering why people put milk in eggs when making scrambled eggs or omelets.


Chef Todd Says:
Steve:
People put milk in beaten eggs for omelets and scrambled eggs mostly because their mothers told them to. They never asked why.

In my opinion, adding milk to beaten eggs creates more problems than advantages.

First, milk solids burn at a lower temperature than egg protein or fats. So, adding milk to eggs will assure a brown, rather than a yellow omelet, and slow the coagulation of proteins.

Secondly, people mistakenly think that the omelet is "fluffier" with milk added. It's not fluffier, it's just a diluted egg taste, replaced with dairy. What they are trying to do is better accomplished with a teaspoon of water per egg. Water will evaporate, and egg protein will try to hold it down, leavening the egg. Just like in popovers, eclairs, pate' choux. Water will not add flavor, will not burn.

I've just come from our local Farmers Market. It's unbelievable what a FRESH egg does for an omelet. If you really want a great omelet, get a great egg. It's the single ingredient in an omelet.

Great question, thanks for asking it on all viewer's behalf.

Chef Todd.