What is breakfast without eggs? My favourite kind is a breakfast with scrambled eggs. For those who want to learn how to make perfect, fluffy scrambled eggs, I have got you covered. Here is how to make delicious, yellow fluffy eggs every time!
How to Make Perfect Fluffy Scrambled Eggs
Okay, Okay, I know, scrambled eggs are considered an easy dish to make. I mean this is probably the first thing you learnt to cook. But there are times when the scrambled eggs come out rubbery or some type of way. I have found the secrets to the perfect egg scrambling. These are 6 tips that I picked up over the years from various blogs, and the cooking channel of course. So, I am going to share these 6 secrets with you.
My Top 6 Secrets to The Perfect Fluffy Scrambled Eggs
Whisking Makes Fluffy Scrambled Eggs
Firstly, the key to fluffy scrambled eggs is whisking. You will need a whisk and some muscle power for this. So, whisking incorporates air and air makes your scrambled eggs fluffier. Fluffier is better, right!? Right!
However, don’t whisk them and then leave them sitting around before cooking them. Because that will make them go flat and loose the air you have incorporated. So, I like to heat my pan while I whisk them. This way I can pour them right into the pan as soon as I’m done whisking.
The Right Type of Pan
Here is a non-negotiable. A non-stick pan. So, please do yourself a favour and use a non-stick pan. It will give you silky eggs every time. All while keeping your eggs from sticking and crisping to the pan.
The Perfect Spatula for The Perfect Scrambled Eggs
A silicone, wooden or heatproof spatula is the ideal tool for cooking scrambled eggs. A spatula is good for getting into the seams where the sides of the pan meet the bottom of the pan. Also, your non-stick pan will love you for using a silicone or wooden spatula as it will not scratch the non-stick coating of your pan.
Preheat, Preheat, Preheat!
Firstly, is to preheat. You will need to preheat your pan. If you don’t, your eggs will start to stick and scorch.
Cook Scrambled Eggs at Low Heat
The best scrambled eggs are cooked over medium-low to low heat! High heat cooks them too fast and they will you will lose out on fluffy, soft texture. Ending up with rubbery instead of soft eggs. Also, if your heat is too high, they might brown which is not good!
While every stove is different, be sure to monitor your heat. So, turn it down if they start to sizzle or bubble up. Which is a sign that the heat is too high. Be patient or you’ll end up with rubbery, flat, brown, ugly scrambled eggs. Nevertheless, ugly eggs are still edible
Milk Makes Fluffy Creamy Scrambled Eggs
Introduce some milk to your egg mixture. The milk makes your scrambled eggs light and fluffy as well as creamy. So, by adding as little as 1 tablespoon of milk per egg makes your scrambled eggs fluffy and creamy.
On the other hand, for a healthier option replace the milk with water by add 1 tablespoon of water per egg. This substitution will still make them light and fluffy but not as creamy.
There you have it my top 6 secrets to the perfect scrambled eggs.
Now let’s make them!
Scrambled Eggs that are fluffy and melt in your mouth. This is the recipe you’ve been missing your entire life!
How to Make Perfect, Fluffy Scrambled Eggs
Prep Time: 2 mins Cook Time: 5 mins Yield: Serves 2
- 4 Eggs
- ¼ Cup Milk or Water
- 1 Tbsp. Butter
- Salt and Pepper to taste
Note: 1 Tbsp. = 15ml. So, 4 x 15 ml = 60 ml which is ¼ Cup
- Heat non-stick pan over medium-low heat (remember NO high heat).
- Crack eggs into a bowl, make sure it’s big enough so you don’t spill with vigorous whisking. whisk until they turn pale yellow.
- Thin your egg mixture with the milk or water and now whisk vigorously. Use those muscles and get a good work out. If you’re not up for that you can use a hand mixer or stand mixer with the whisk attachment to do the job. Either way, you are trying to incorporate as much air into those eggs as possible.
- Add the butter to the non-stick pan and let it melt.
- When the butter in the pan starts to bubble or is hot enough to make a drop of water hiss, pour in the egg mixture. Don’t stir!
- Let the eggs cook for up to a minute or until the bottom starts to set. Sprinkle the egg mixture with salt and pepper to taste.
(This is also the time to add minced herbs, shredded cheese, sautéed mushrooms, chopped tomato, or anything else you like.)
- With a spatula, start to scrape the eggs from the edge of the pan to the centre, forming large soft curds. Repeat until there is no liquid egg mixture left.
- Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become a little firmer.
- Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll likely to continue to cook for a few moments after they’re on the plate.
You’ve done it! Now Enjoy!
This recipe serves two but you can change the amount of eggs. By most importantly remembering the ratio of 1 tablespoon of milk or water per egg. Just as easy as that.
Lastly, I want you to remember the real secret. The secret is cooking them slow and adding in the milk or water as you would prefer. It will truly make your eggs the fluffiest and dreamiest you’ve ever had!
Try using these tips, also let me know how it goes in the comments below.
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