To milk or not to milk?

[happybird]

9. I add a tiny dollop

Years ago, on America’s Test Kitchen, I saw Chris Kimball gave a talk about why milk (just a tiny bit) is a necessary ingredient. Can’t remember the details because he got all scientific, but it had something to do with fats and protein strands, and keeping the eggs from drying out while cooking. Another key point was not to over beat the raw eggs. You basically just want to break the yolks up and that’s it. My eggs do come out fluffier with his instructions.