What negative outcome do proponents of strict egg preparation argue results from adding liquids like milk or cream?
Answer
The added liquid can steam the eggs, leading to a tougher texture.
While some recipes incorporate milk or cream intending to add richness and tenderness, others strictly advise against it based on the science of moisture introduction. When liquid is added to eggs cooked over direct heat, that liquid turns to steam. This steaming action, rather than tenderizing the proteins, can inadvertently cook the egg mass unevenly and result in a final texture that is tougher and less delicate than desired for an ideal omelette.
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