Some chefs add water (or other liquids like milk or cream) to scrambled eggs before cooking them to achieve a softer and more tender texture in the final dish. The addition of water helps to create steam during the cooking process, which introduces moisture to the eggs and prevents them from becoming too dry or overcooked.
There are a few reasons why using water in scrambled eggs can be beneficial:
Moisture retention: Eggs contain protein, and when they are exposed to high heat, the proteins coagulate and contract, which can result in a slightly tougher texture. Adding water to the eggs creates steam during cooking, which helps to counteract this effect and keep the eggs moist and tender.
Fluffiness: The steam generated by the added water creates air pockets within the eggs, leading to a fluffier and lighter texture. This is especially useful when making large batches of scrambled eggs.
Control of cooking temperature: Water can act as a buffer to regulate the cooking temperature. It helps to distribute the heat more evenly, reducing the risk of overcooking or browning the eggs too quickly.
Creaminess: While some chefs prefer using milk or cream for a creamier texture, water is a suitable alternative for those who may be lactose intolerant or looking for a lighter option.
It's important to note that personal preferences vary, and some chefs might prefer using milk, cream, or other liquids for scrambled eggs, depending on the desired taste and texture. The amount of water added can also vary based on the chef's preference and the number of eggs being used.
Ultimately, the choice of using water or other liquids in scrambled eggs comes down to the cook's preference and the texture they want to achieve in the final dish. Feel free to experiment with different ratios to find what works best for you!