2) My mother-in-law always adds milk to her scrambled eggs, but I think this isn’t right. The eggs don’t taste good that way. Who’s right?

the texture and balances the egg’s richness. It also stretches the serving size—handy when cooking for a group.

The Case Against Milk:
Purists argue milk dilutes the natural flavor of eggs and can lead to a rubbery texture if overcooked.

They believe high-quality eggs need nothing more than salt, butter, and proper technique.