In his recipe for Scrambled Eggs Unscrambled, Alton Brown insists on using whole milk instead of water for scrambled eggs to achieve creaminess. The proteins in milk help structure the eggs, resulting in fluffy curds. Other chefs like Ina Garten and Ree Drummond also incorporate dairy for richness. However, there's a contrasting view from chef J. Kenji López-Alt, who favors using water, underscoring that both approaches are valid based on individual preferences, highlighting the ongoing debate over the perfect scrambled egg technique.
Alton Brown's Scrambled Eggs Unscrambled showcases that milk's proteins contribute to the structure of eggs, yielding a moist and fluffy scramble instead of using water.
Chef J. Kenji López-Alt presents a scientific approach to eggs, favoring water over dairy, suggesting that both methods can lead to great scrambled eggs depending on personal taste.
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