BEVERLY HILLS, CALIFORNIA - OCTOBER 22: Martha Stewart attends Vanity Fair's 6th Annual New Establishment Summit at Wallis Annenberg Center for the Performing Arts on October 22, 2019 in Beverly Hills, California. (Photo by Matt Winkelmeyer/Getty Images for Vanity Fair)
Where Martha Stewart Stands On Adding Liquid To Scrambled Eggs
By Kalea Martin
Adding a liquid to your scrambled eggs such as milk, cream, or water is common, as it can add steam to your pan, which results in a fluffier scramble. Though many swear this method is the best way to prevent eggs from becoming rubbery, Martha Stewart isn't too convinced of its effectiveness or taste.
Martha Stewart shared on an episode of her show that all she adds to her scrambled eggs is a pat of butter, but never any cream, milk, or water. "If you have really good eggs, you don't need anything in the eggs at all," she explained (per her website).
In order to make them fluffy, she simply cooks the eggs on low heat and pushes the curds around and uses the steam wand of a cappuccino machine to scramble them. Adding a dairy product or water can thin out your eggs and even make them dry, so it’s best to just cook the eggs alone.