This recipe does not need either water or milk. The butter adds both fat and dairy for a creamy outcome that is fantastic. The melted butter coats the proteins in the eggs. This restricts the excess loss of liquid and results in fluffier eggs. u003cbr/u003eu003cbr/u003eChefs typically do not add milk to eggs for good reason. I too do not recommend adding milk or water. It dilutes the egg flavor and I find it makes them rubbery. The milk also weakens the beautiful bright yellow color.