Make Your Scrambled Eggs FluffierPosted by in Food | Popular Posts
I am super picky about eggs. Each type of egg prep has its own specific rules for me. When it comes to scrambled eggs, I do not like wet, partially uncooked eggs. But I also don’t like them dry. Achieving this is a fine line to walk.
The solution? Butter. I know you’re thinking this sounds high fat, but it’s not. Here’s the deal. Put two eggs in a bowl. Then take a knife and make super tiny thin scrapes along the edge of a cold stick of butter. We’re talking paper thin transparent scrapes. I know that in this photo it looks like a lot of butter, but it’s barely 1/8 of a tablespoon. Scramble the eggs with the butter and pour them in a pan that’s been sprayed with oil (I use my trusty olive oil Misto for this!). Cook over medium high heat. Let the eggs sit until it looks like they’re starting to set on the bottom, then scramble them, moving them around to get them to cook evenly. Take them out of the pan once the egg is completely set, but before anything browns. The result is fluffy, moist, perfect scrambled eggs.
You can follow any comment to this entry through the RSS 2.0 Both comments and pings are currently closed.
Thanks for the tip! Love scrambled eggs!
I do this when I make omelets also.
I would never have thought of this. Omlettes on the menu this weekend, I’m going to try it!
I learned from a cook in my sorority house that the secret (beside butter) was to start stirring early enough and keep stirring until you dump the eggs out of the pan. If you let them sit for a couple of seconds, they dry out.
If I could tolerate eggs, I’d definitely try this trick.
I’ve always used my mom’s trick for achieving super-fluffy scrambled eggs: add a little bit of milk to the eggs and then beat until frothy before cooking.
I’ve heard that before. I don’t like the taste or texture when adding milk though.
It would have never occurred to me to try this. I used to have a thing about making the prefect scrambled egg. Not so much now, but I remember steaming them was one trick. Seemed like a lot of work, tho.
I once saw Suzanne Somers making “French” scrambled eggs on some morning show. She cooked them over super low heat, so that they remained liquidy. I remember the morning show was frantically giving warnings about eating undercooked eggs and she was insisting they WERE cooked. Steaming is interesting. If you eat eggs from a buffet, they are kept warm with moist heat so I can see this working.
I have no fear of butter, so I’ll give this a try.
Really? I would never have thought of this. I love scrambled eggs (usually for dinner, not breakfast) and I love butter…so I will give this a try.
I have never thought of using butter this way. Will try next time I cook scrambled eggs.
I’ve been on a poached egg kick lately, but I do like scrambled. I’ll have to try this. Thanks.
I’m very picky about scrambled eggs and omelets. I like them both to be fluffy with no trace of brown. It’s often hard to get this done perfectly in restaurants, though try as I may. Anyway, thanks for the tips.
What?! I’ve never heard of this. What a good tip.
I always add a little bit of milk or cream to make the eggs fluffier. Butter sounds good too.
Great tip! I do love butter. Will try this in the morning.
Fussy about my eggs too – and, yup, they have to have butter. Thanks!