为什么在炒蛋中放牛奶大错特错?

We need to talk about scrambled eggs. Those plump, silky things so inviting on top of toast. You'll need some tomorrow morning. A lot of people put milk in their scrambled eggs. Ask someone near you. They probably do it.

我们该聊一聊炒鸡蛋了。这种饱满柔滑的食物放在吐司上是在太诱人了。或许，你明早需要来一点？很多人会在炒鸡蛋里倒入牛奶。问问你身边有没有人这样做吧，或许有哦。

In a recent poll on a BuzzFeed article about egg opinions, more than 60 per cent said they add milk when cooking the dish. Doing so "makes scrambled eggs creamier," apparently. The thing is, according to chefs, adding milk is slippery and tragic. Never has the culinary sentiment, "Scrambled eggs are easy to make, but difficult to do well," sounded truer.

最近BuzzFeed文章有关鸡蛋的民意调查中，60%的人称他们会在炒鸡蛋的时候放入牛奶。显然，这样做"会使炒鸡蛋更有奶味。"问题是，大厨表示，炒鸡蛋加奶会使这道菜更滑、同时也是一场灾难。这不带任何烹饪情绪，"炒鸡蛋很好做，但也很难做好，"这句话似乎更贴合实际。

Before we go any further, let's remember that food is a matter of taste and, frankly, you can do whatever you like. They're your eggs, after all. But it was interesting to learn that so many people add milk to their mixture. Surely you just melt lots of butter in a saucepan and cook the eggs on a low(ish) heat, stirring frequently, so that they can clump together.

进一步探讨之前，请记住食物是关乎味道的，坦率地说，你想怎么做都行。毕竟它们是你的蛋。但知道有那么多人在炒鸡蛋时加奶也是件趣闻。当然，你会在平底锅中融化一大块黄油，然后在低热的状态下炒鸡蛋，不断翻炒，这样它们就会团聚到一起。

Afterwards, season with lots of salt and pepper, and maybe some chives, and then you're sat in front of a smooth, rich, slightly runny mountain of gold like an excited hobbit on a hot day.

之后，放点盐和胡椒粉，还可以放点韭菜，然后你就可以坐着享受一份滑滑的堆成小山状的金黄色炒鸡蛋啦，就像炎日下兴奋的霍比特人一样。

But what do chefs say?

但大厨是怎么说的？

We asked some about their scrambled eggs. Dan Joines, who runs several award-winning restaurants in London, told me: "Never add milk to your scrambled eggs - it dilutes the flavour and makes them more likely to turn out rubbery."

我们询问他们是怎么做炒鸡蛋的。Dan Joines在伦敦经营数家获奖餐厅，他告诉我："千万别在炒鸡蛋中加牛奶--它会稀释鸡蛋的味道、使其尝起来更像橡胶味。"

"It's always butter for me. Make sure your butter is golden, but not brown, before you put your eggs in. Keep stirring on a medium to low heat. Keep them moving and folding with a spatula until slightly runny, but bound together."

"我总是用黄油炒。倒入鸡蛋前，确保你的黄油是金黄色而非棕色的。不断的搅拌，从中火调至低火。不断的搅拌，直到鸡蛋融合在一起，还有些微蛋液在流淌，然后就用铲子将它翻面。"

And Luke Selby, chef at the much lauded Hide restaurant in London, agreed: "Putting milk in your scrambled eggs is a cardinal sin! It just makes them too wet, like school dinners."

伦敦著名餐厅--Hide餐厅--的主厨Luke Selby同意这个观点："炒鸡蛋加奶着实罪恶！只会让鸡蛋水水的、像学校的菜。"

Not so appetising

没那么美味

Food writer Rachel Phipps said: "While putting milk in your scrambled eggs may make them bigger, they become pretty flavourless."

美食作家Rachel Phipps说道："虽然在炒鸡蛋中加奶可能会让鸡蛋更大，但也会使其变得无味。"