Ever asked yourself why scrambled eggs served at your favorite restaurant gets so light,fluffy and despite your numerous attempts at home you have never been able to recreate the same?
We all love scrambled eggs for breakfast and it’s a certainty that almost everyone has tried making scrambled eggs at home.Many a time I have ended up with partly burnt rubbery eggs.
Scrambled eggs for me have always been an outcome of my pathetic attempt at making an omelette only to end up with scrambled eggs.
There are 3 secrets to making the perfect light and fluffy scrambled eggs.
- Low heat
- Nonstick pan
Eggs are delicate,thus the medium low heat and regular folding with an outward inwards motion to ensure for even cooking.
Also note that it’s important to take your eggs off the heat just before they are done.Being delicate as they are,eggs will continue to cook and set completely out of the stove.
Do not skip the milk,it’s what will make your eggs silky tender while adding much needed fluff and volume to the eggs.
The milk is whisked in the eggs before pouring into a hot pan.Vigorous mixing is required so as to get in as much air in the egg milk mixture.
The more air bubbles you create from the whisking the fluffier and silkier your eggs would get.
While freshness of an egg doesn’t affect it nutritionally,it does however alter the appearances the final product.
Old eggs have thinner whites and flatter yolks with weak yolk membranes and are not ideal especially when poaching.
However older eggs peel better when boiled compared to fresh eggs.
Nonstick pans are key to perfect scrambled eggs.This prevents the eggs from sticking down to the pan and having burnt bits in your scrambled eggs.
Nonstick pans makes it easier to fold and turn your eggs and one doesn’t end up with rubbery burnt eggs we all love to hate.Also nonstick pans prevents you from using too much oil when scrambling your eggs.
What you need is some patience once you pour your egg mixture into the pan.Give some time for it to set a little before beginning the folding motion.
Folding the eggs while flipping and fluffing will ensure your eggs don’t over cook or burn.
This is a basic scrambled egg recipe that once you master the possibilities are unlimited in what you can do with your scrambled eggs,from adding cheese,mushrooms,dried tomatoes to name but a few.
The world will be your oyster when it comes to scrambled eggs.
I would recommend using butter as opposed to cooking oil but as always,use what you have.Butter adds un-matched creaminess complimenting the silky nature of scrambled eggs.
I love seasoning my eggs with salt and pepper halfway through the cooking process though you can go ahead and season your eggs before whisking.
- 5 Eggs
- 1/4 cup milk
- 2 Tablespoons butter
- Salt and pepper to taste
- Crack your eggs into a clean bowl whisking well until homogeneous.
- Add in the milk and continue whisking until the egg milk mixture is light and frothy.
- Heat up a nonstick pan over medium low heat before adding in 1 tablespoon butter.
- Pour in the egg mixture and when it starts to set use a spatula or a spoon to fold the eggs using an outward inward motion ensuring all the wet egg mixture hits the pan at some point.
- Season with Salt&pepper halfway through cooking as you continue to flip,fluff and fold the eggs.
- (This is optional but I usually add in the remaining butter halfway through my cooking alongside the salt and pepper)
- Remove the scrambled eggs from the pan just as they are about to finish cooking as they will continue cooking and set outside.
Serve the eggs immediately while still hot or loosely cover with aluminum foul to keep them warm.