Why is milk or cream sometimes added in the preparation of scrambled eggs?

Answer by  MargotFernandez (169)

Milk or cream is added to eggs when they are scrambled to produce a smooth mixture that does not have streaks of unmixed egg whites and yolks. This addition also enhances flavor and is sometimes preferred over the addition of water for the same purpose.

Answer by  blueballoon (190)

Some people add milk or cream when preparing scrambled eggs because it can positively affect the texture of the finished product. The butterfat in the dairy allows for a more consistent emulsion of the eggs' whites and yolks.