I've had this article open in a browser tab for well over a week, so I need to write about it here to clear it off my computer and out of my mind. It's called "Why Adding Milk To Your Scrambled Eggs Is A Mistake", and in it the author states baldly that "[o]ne common mistake people make when cooking scrambled eggs is adding milk or cream. You may have been whisking your eggs with milk since you were a little kid, but we're telling you now: It's time to stop."
It may seem counterintuitive, but the addition of milk, cream or any other liquid for that matter, will actually make it more likely that your eggs will turn out dry. By thinning out the eggs, it's easier to overcook them. Most importantly, the milk dilutes the taste of the eggs. It also screws with the texture, leaving the eggs slightly rubbery — and no one wants rubbery eggs. If you're using good, farm fresh eggs, you don't need anything except maybe a little salt and pepper to make them taste delicious. A little butter never hurt anyone, either.
The author, Alison Spiegel, "is a Food Editor at the Huffington Post. She is a graduate of Middlebury College, and she currently lives in Brooklyn." I don't know part of that qualifies her to to judge egg preparation, but I'm pretty sure that her main qualification to the bosses at HuffPo is the ability to draw traffic, and she hit the jackpot with that egg post (which I got to via google news); most of her posts have maybe two comments, but that particular gem pulled in 693 at current count. I didn't read any of them.
I only hope people aren't really following her advice and leaving milk out of their eggs. I've been making eggs with milk or cream for years and they're always really good; why on earth would I change at the unreferenced suggestion of a Middlebury grad living in Brooklyn?! But I bet there are people who will: the same people who can't resist the latest weird diet trick, or believe conspiracy theories. "I hadn't thought of that before, so it must be true!"
There's nothing wrong with changing your mind about things, certainly. I've done things one way for years before realizing I was "wrong": I used shaving cream like a chump until it occurred to me that plain old soap does a better job. But when I make a change you know it's based on my own experience, a trusted friend, or a well-reasoned argument. Not some handwaving about how milk "screws with the texture".
As for milk and cream in eggs specifically, I'm going to stick with what works for me. And if I want backup justification, I'll turn to the words of Tamar Adler, also a Brooklyn resident, but one who has cooked at Prune and Chez Panisse (as well as her own restaurant):
Beat two or three eggs in a bowl, adding a pinch of salt and a teaspoon of heavy cream if you want. This is not a trick, but an expression of the fact that things taste good with cream added.
And I'll do it a lot: I forgot to check our henhouse for eggs two days ago and yesterday there were ten to bring in. Scrambled eggs with cream every morning, and never mind about that dumb bossy internet!