Why Adding Milk To Scrambled Eggs Is A Texture Risk - Chowhound

Adding any liquid to eggs, like milk, will cause them to separate. Milk and the moisture in eggs evaporate at different temperatures. The boiling point of milk is 203 degrees Fahrenheit, and eggs coagulate between 141.8 to 183.2 degrees Fahrenheit. This causes the eggs to dry out before the milk can reach a boiling point to evaporate. Advertisement Butter is the one dairy ingredient you need when making scrambled…