I used to have an aversion to all things eggs for some reason. I thought they smelled bad, had a weird texture, and I couldn’t get over the fact they were on their way to being chickens. However, something changed in me, and I have come to like eggs in various forms. In this post, I will be discussing the very well known scrambled eggs, and how I make them at home.
Making scrambled eggs
Although scrambled eggs may seem pretty self-explanatory, there are a few things I’ve learned that make them fluffy and delicious.
Adding water or milk
This, in my experience, is the most important part of getting a fluffy scrambled egg. I’m not sure the science behind it, but adding a little liquid to the eggs as you whisk them gives them the perfect texture boost when they cook. Per 1 egg, I add 1 tsp. of milk or water. This equates to 1 Tbsp. per 3 eggs, if scaling up the recipe. The goal is not to add so much that it makes the eggs too watery, but enough to give them an airy quality once you put them in the pan.
This is another important part of making fluffy, perfectly scrambled eggs. If the eggs aren’t whisked properly, they can have random stringy pieces that cooked differently than the rest. I have never had a problem of over-whisking the eggs, so I wouldn’t be concerned on that end. There are several utensils that can be used to get this done.
First, and most obvious, is a whisk. If you have a large bowl, this is probably the simplest, as it does all the work for you. If you’re bowl is on the smaller side, you may want to try something else.
A fork is usually my go-to, as it is always accessible and easy to clean. Not only that, but it works better in smaller bowls than a whisk does. To tell if your eggs have whisked enough, simply run the fork through the mixture. If you see lots of strings and discoloration, you’re probably not done yet.
In my case, this method is in case of emergency. It is not a crazy idea, however, as many people who use chopsticks frequently use them to mix their foods. The easy way I have seen it done is by taking two chopsticks and crossing them near the bottom. This creates a mini whisk or sorts, and you can proceed whisking like you would with a fork.
The choices of seasoning is really personal preference, but I stick to a basic three: salt, garlic powder, and white pepper. In my mind, salt is obvious, as it brings out the flavor of so many foods. Garlic powder just adds a little something, so that the eggs have some taste besides just egg. White pepper is used for both color and taste. It rounds out the flavor, while not adding any noticeable speckling.
Scrambling the eggs
This is the step where you get to transform your seasoned egg mixture into fluffy, scrambled eggs. First, you start with a hot, oiled skillet. Medium heat is best, as it will cook the eggs quickly, but still allow them to be stirred into pieces rather than cook into a flat omelet.
Once I pour the eggs into the skillet, I never wait more than a few seconds before I start stirring. I try to flip and mix everything together gently, ensuring it is all being heated evenly. Chopping the pieces apart also allows for perfectly sized scrambles. Once they are no longer wet, they are done. Remove them from the heat, and serve as desired.
- 3 eggs
- 1 Tbsp. milk/water
- salt, white pepper, garlic powder
- 1 tsp. oil
- Heat skillet to medium (5).
- Crack eggs into a bowl. Add water or milk, and whisk until completely smooth. Lightly season with salt, pepper, and garlic powder, and whisk until combined.
- Once skillet it hot, add oil. Move skillet around until bottom is evenly coated.
- Add whisked eggs, and stir with spatula. Continue stirring until eggs are just set, then remove from heat.
When whisking the eggs, it is important they are fully smooth or they might have an uneven texture. Whisking can be done with a whisk, fork, or even two chopsticks.
White pepper makes eggs look neater, but black pepper can also be used. Likewise, if darker spices are desired, they may alter the color of the eggs.
If scaling the recipe up or down, 1 tsp. of milk or water per 1 egg makes them perfectly fluffy. (This equals 1 Tbsp. per 3 eggs if making a large amount.)
What are your tips and tricks for fluffy scrambled eggs? Let me know in the comments!