Are your scrambled eggs falling short of your expectations? Fear not, the secret(s) to making them as fluffy as a cloud is just a scroll away. We will reveal the 2 secret ingredients, the 4 ways you’re going wrong as well as the technique you need to achieve those perfect, fluffy eggs.
Do you wake up craving a delicious plate of fluffy scrambled eggs, only to end up with a dry and rubbery mess on your plate? It’s a common struggle, but fear not – there is a secret to making scrambled eggs that are fluffier than a cloud.
4 Reasons your eggs are rubbery:
When it comes to making scrambled eggs, most people focus on the cooking process itself. But what they don’t realize is that prepping your eggs properly AND the cooking process BOTH make all the difference in achieving that fluffy texture.
Preheating – The first issue most people get wrong is the type of pan they are using and preheating it. You want to start with a cold, non stick pan over medium heat.
Don’t whisk, then wait. Eggs lose those tiny air bubbles the longer they sit. Whisk those eggs vigorously as they are hitting the pan.
Avoid overcooking – This is probably the most common mistake. The eggs should look slightly wet when you take them off the heat. The residual heat will cook the eggs for at least another minute, so if your eggs come out of the pan already fully cooked, they will OVER cook very quickly.
High Heat – Eggs only take a few minutes to cook so cooking them over a high heat results in a rubbery texture, medium heat is best. Also alternating the heat makes the biggest difference.
The Secret Ingredients to Fluffy Scrambled Eggs
Here is secret ingredient #1: water. Yes, you read that right. Adding a splash of ice cold water to your scrambled eggs before cooking them will create a creamy and fluffy texture that is simply irresistible.
Secret #2 – cold butter. A lot of people place the skillet on the stove, let it heat up and then place butter in the pan to melt. Wrong! Cold pan, cold butter.
How to Make the Fluffiest Scrambled Eggs
- To prep your eggs, start by cracking them into a bowl and whisking them together with a fork or whisk. Add a splash of milk (around 1 tablespoon for every 3 eggs) and whisk again until the mixture is fully combined.
- Then add 1 Tablespoon of ice cold water to them. This will help create air pockets in the eggs, resulting in a lighter and fluffier texture.
- Add the butter.
- Place a non-stick pan over medium-low heat and add the eggs.
- Gently stir the eggs with a rubber spatula as they cook, being sure to get the sides as they cook the fastest. Every minute or so, take the eggs off the heat and stir with the spatula for about 10 seconds.
- Return them to the heat and continue stirring. Take them off the heat, etc.
- Continue with this process until the eggs are almost set. They are done when they have just a little giggle left in them and look slightly wet.
By following these four simple steps, you’ll never have to suffer through overcooked, rubbery eggs again. Start with a non-stick pan, add a splash of dairy, water and butter, use low heat and constant stirring, and remove from heat while still moist.
The result: fluffy eggs that will make your breakfast guests think you’re a professional chef. So next time you’re whipping up a batch of scrambled eggs, remember these techniques and take your breakfast game to the next level.
What to Eat with your Perfect Scrambled Eggs
- Nothing pairs more beautifully than scrambled eggs and potatoes and these Diced Home Fries totally fit the bill.
- If you’re looking for something that’s a little light, fluffy and sweet then Coffee cake is your answer.
- Our Triple Layer Blueberry Banana Smoothie will help wash those eggs down.
- Or if you are the type that needs some bread in the morning, then our Cinnamon French Toast or Pumpkin French Toast will make a great start to your day.
THE FLUFFIEST SCRAMBLED EGG RECIPE
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The secret to the fluffiest scrambled eggs
Scrambled eggs that are as fluffy as a cloud only require
- 6 Large Eggs
- 1 Tablespoon Butter
- 1 Tablespoon Milk
- 1 Tablespoon Cold Water
- Salt and pepper to taste
- Chopped Fresh Chives
- Crack the eggs into a large mixing bowl. Add the milk, salt and pepper and whisk. Add the cold water and whisk. Add the butter.
- Place a skillet on the stove and turn it to medium. Pour the eggs into the cold pan. Begin stirring them with a spatula. In about 1 minute small curds will begin to form and the butter will begin melting. Remove the pan from the heat and continue stirring for about 10 seconds. Return it to the heat for 1 minute, take it off the heat. Continue this process (1 min on, 10 seconds off) until the eggs look mostly set. Be careful not to overcook them, they will continue to cook.
- Place the eggs on a platter and garnish with fresh chives.
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