Scrambled eggs are made for breakfast, which is both fast and delicious, and is very popular with everyone. But among the people who are talking about eating, a very quarrel topic is: Do you need to add water to perfect scrambled eggs or milk? The moderator of the Daily Meal website believes that to solve this problem, it is the best way to go for a trial directly. The test results prove that the protein is easily dispersed when scrambled eggs, and the temperature rises to about 80 degrees Celsius, and the optimal coagulation state is achieved. This "slow stir-fry" method can produce lighter and loose eggs.

As for which liquid should be added to perfect scrambled eggs? Water or milk? Answer: It depends on personal taste. In other words, it depends on what you value: those who like "flow" and make the eggs "breed" a little can add water. Add water to the scrambled eggs to be lighter and more fluffy, but the egg taste becomes lighter.

Another interesting way to add water is Hong Kong-style scrambled eggs. Adding too white powder water will not only prevent the strings of protein from being condensed too quickly, but also help keep moisture under high-temperature stir-frying. Finally, the finished product will be loose and tender, and will not be too dry or overcooked. Potato powder or tapioca flour has a lighter taste and has the same effect.

For those who like eggs to be cooked or even slightly burnt, adding milk or fresh cream is a good way. The eggs fried with fresh cream have a more texture and thick egg flavor, which can resist the loss of moisture or moisture. In short, those who like scrambled eggs with loose and freshness can add water to stir-fry; those who like scrambled eggs can add milk.

Responsible editor: Gu Zihuan