How much milk would I use to make fluffy scrambled eggs?

Question

I'm using a half dozen eggs

Answer 1

Its not the milk, its how long you cook them, try taking them off a little sooner.

Answer 2

I use 1 tablespoon less than I have eggs and I've never had them running of tough.  Just make sure to also add a little salt.

And the most important thing for fluffy eggs to remember: Done in pan = overdone on plate.

Answer 3

just about two table spoons you dont want runny eggs

Answer 4

i'd say use about 1/2 c milk  

Answer 5

Dont use milk, about a tbsp of water is what all the great chefs use

Answer 6

i just eyeball the amount of milk for eggs.  for a half dozen, maybe 2-3 tablespoons (a couple small glugs) plus a bit of salt/pepper.  

add cheese for cheesy eggs (maybe a small handlful of shredded cheddar).  when you're in an omlette kinda mood, throw in some veggies like chopped onions, mushrooms, tomatoes, green peppers, and/or meat--crumbled sausage, bacon or ham.  i love a "scrambled omlette."

good luck!

Answer 7

Actually you should use water.  Milk tends to make the eggs tough.  I would use about 2/3 cup of water for half dozen eggs.

Answer 8

you can make fluffy eggs with out milk but if you want to use milk then use about 1/3 of a cup. then eyeball it as you go if you need more.

Answer 9

just a little you also can use water to make fluffy

Answer 10

water, in eggs.. :( ewwww.. never in a million years..

for really fluffy, do like Waffle House does it, use a milk shake mixer to fluff them first..

Answer 11

about 1/3 cup of milk... mother after mother after grand mother after grandmothers... it doesnt take much milk at all...... DONT over heat your butter in the pan, and use a spatula to "stir" your eggs... dont actually stir them,,,bring the spatula back and forth, drawing the utensil through the eggs. My mother used to stir the heck out of them making them in tiny peices...lol.. dont let them sit too long or they end up being a cut up omlit and dry... keep them slowly moving in the pan with the spatula, add your spice as soon as you put the eggs in the pan and then you dont stop pulling the spatula through them until you notice they are done... dont over do them or they end up dry... they should look slightly glossy but NOT really wet. ... practice with it.. and dont ever give up trying .. cooking for loved ones is one very satisfying thing to enjoy..

ps... my mom always added the milk because she said it "stretched" them, she was feeding 7 people after all... but you DONT HAVE to add milk and water is if you want to make an egg wash...

Answer 12

I would use about 3 Tablespoons of milk and a pinch of Cream of Tarter it makes them nice and fluffy, but don't overcook or they'll be rubbery