7 tips to follow for fluffy and tasty scrambled eggs every time
Scrambled eggs are one of the fastest, easiest and tastiest dishes to make. Getting them creamy and fluffy used to be something only cafes could do, but if you follow this step-by-step guide you will get perfect scrambled eggs, every time.
1. Use a non-stick pan
If you opt for stainless steel or cast-iron, your eggs will burn to the sides and the bottom; and it doesn’t matter how low of a heat you cook them on. They will burn. That means that you’ll have fewer eggs to enjoy, and you’ll be scraping and scrubbing until at least lunchtime.
2. Break your eggs into a bowl, not the pan
You could shave a few minutes of time if you decide to just go ahead and crack the eggs directly into the pan rather than a bowl. In addition, you’ll only have one dish to wash, right? Right, but you’ll also have disappointing scrambled eggs.
When you crack the eggs right into the pan, you won’t have a chance to get any air into them and you’ll have sad, streaky eggs instead of perfectly scrambled eggs. Instead, crack the eggs into a bowl first, then whisk them with a fork or whisk. This will get air into them, resulting in fluffier, softer eggs.
3. Use water, not milk or cream
After cracking the eggs into a bowl, many people decide to add milk or cream thinking that this will give them richer eggs. But in fact, all it will do is weigh down the eggs and take away the fluffiness you were trying to incorporate in the first place. An easy fix? Just use water instead. The eggs will still be fluffy and moist, and you’ll have a chance to add that richness later.
4. Cook on a low heat
Scrambled eggs don’t take a long time to cook, so you don’t have to crank the heat super high to speed things along. In fact, if you do, you’ll dry the eggs out, which no one wants. Instead, heat the pan over medium heat before you add the eggs to get the pan hot. Just before adding the eggs, lower the heat even further to medium-low. It might take just one more minute to thoroughly cook the eggs, but it will be well worth it.
5. Get your eggs just right
Scrambled eggs are a very personalized dish. If you like those large pieces, use a rubber spatula to make long, sweeping motions across the surface, covering as much of the egg as you can in one swoop. If you like smaller bits of egg, use that same rubber spatula to make small circles in the eggs to break them up.
6. Add butter
So you missed out on the richness when you decided to forego the cream and milk. But there is a time to get it in there and it’s right when the eggs are almost done cooking. As soon as there’s just a little bit of liquid left in the pan, add a knob or two of butter. Let it melt, and then stir it into the eggs. You’ll have that richness you’ve been looking for.
7. Season at the end
Unseasoned eggs will be one of the most disappointing things that ever lands on your plate. And while you do have to season them, you shouldn’t do this at the beginning, or even in the middle, of cooking time. This will dry your eggs out and make them rubbery. Instead, add a pinch of salt at the end of cooking time. And while you’re at it, add some chopped fresh herbs, or up the richness factor even more and add cheese.
