The Old-School Ingredient That Makes Scrambled Eggs 10x Creamier

Most people assume flavor is the most important factor when cooking homemade dishes, but getting the texture right is oftentimes just as vital. This is especially the case for scrambled eggs. You can easily make more flavorful scrambled eggs by using the right mix of seasonings, but if you want to improve the breakfast dish's texture, powdered milk is one dry ingredient that can get the job done surprisingly well.

Powdered milk is a pantry staple due to its long shelf life, and it can be a major difference-maker for scrambled eggs in terms of creaminess and richness. We got further insight from Nelson Serrano-Bahri, chef and director of innovation at The American Egg Board, who explained why powdered milk makes scrambled eggs so much better. "It increases the concentration of milk proteins and milk solids, which gives the eggs more body and helps them feel creamier on the palate," Serrano-Bahri explains. Despite the old-school ingredient not being used to make liquid milk as much as it once was, powdered milk's contribution to recipes that are sensitive to added liquids is undeniable.

So, powdered milk is a great way to improve scrambled eggs, but the way you use this underrated ingredient is crucial to getting positive results. For starters, powdered whole milk rather than powdered nonfat milk will give you a creamier, richer dish. However, what matters more is how much of the powdered milk you use. "The key is using a small amount," Serrano-Bahri emphasizes. "For every two large eggs, I would start with 1 to 2 teaspoons of powdered milk."

From there, it's important to ensure the powdered milk doesn't clump. According to Serrano-Bahri, one way to do this is to mix the powdered milk with a small amount of water before adding it to the eggs. "I like to first blend it with about 1 tablespoon of water per two eggs, creating a smooth slurry, and then whisk that into the eggs," Serrano-Bahri says. "Letting the mixture sit for a minute or two also gives the powder time to hydrate."

As for actually cooking the meal, stir the eggs while they cook over low heat to avoid having them stick to the pan. "Remove them from the heat while they still look slightly glossy," Serrano-Bahri adds. "The residual heat will finish cooking them." If you want to make your scrambled eggs creamy without using powdered milk, Serrano-Bahri recommends crème fraîche, cream cheese, or cottage cheese as good alternatives.