Water vs. Milk. science of scrambles

I have studied up on this today, and I think this is right. feel free to leave comments to the contrary if you are a food scientist, chemist, or some one who REALLY KNOWS the truth. This is what I found, plus what I know to be true about food. It seems obvious that all of this comes down to preference…

Eggs contain lecithin, which is an emulsifier. Basically, it can grab onto water with one end and fat with the other. This is what makes hollandaise and other egg based emulsions possible. That being said, if you whip either milk or water into eggs it will attach itself to the lecithin, and therefore to the egg. If you use water, it will attach itself to the lecithin. Then, as you cook the eggs, it will evaporate, and create steam. this process creates a bubble matrix similar to that of bread. your eggs will be light and fluffy. This is also what makes souffle possible. However, if you add too much water you will have a watery mess. The general consensus is not to use more that a teaspoon per egg. I personally like less.

If you use milk it will also attach itself, and the water in it will evaporate also. However, when it evaporates it leaves something behind, milk solids, and depending on the fat content of the milk you use, fat too. these solids and fats can leave good flavors, but they can also weigh down the matrix making more dense eggs with creamier flavor.  the more fat the more weight. Milk solids are what lend baked good their golden brown color. This is also the same for scrambled eggs. The milk solids left behind will make your eggs easier to burn or brown. If you use milk, especially high fat milk or cream, be careful. Watch your heat and don’t over-cook them. The fat in milk can also lend flavors that can be undesirable in the finished product, so a good rule is to use 2% or lower milk fat in your eggs for creaminess. Of course, you don’t have to add anything, and, as I said before, it all comes down to preference. Creamy or Fluffy?

Thanks for reading,

JPEG

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~ by JPEG on November 10, 2010.

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