larger bubbles in the eggs and lightening them Milk Increased fluffiness and tenderness Milk is mostly water, which helps increase fluffiness, while the extra proteins and fats prevent the egg proteins from bonding too tightly, making them more tender Cream Not as fluffy, but rich, with an almost cheesy flavor and texture The high fat content of cream greatly reduces the bonding power of egg proteins Cold butter Ultracreamy and dense Cold cubes of butter not only add fat, for tenderness, but also help regulate temperature, ...them more tender Cream Not as fluffy, but rich, with an almost cheesy flavor and texture The high fat content of cream greatly reduces the bonding power of egg proteins