Fluffiest Scrambled Eggs

  • Serves: Makes enough for 2 servings
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From all of my reading about food science, I decided that the best way to cook scrambled eggs, or even omelets, is with water, not milk. Milk toughens egg proteins, while water produces steam, which helps make the fluffiest and most tender scrambled eggs ever! Never cook eggs under high heat. Add the salt to the eggs before cooking for best results. I like to serve mine with some grated sharp cheddar cheese sprinkled on top!

5 large eggs
2 or 3 tablespoons water
salt and pepper
1. Beat the eggs with water, plus salt to taste, until slightly frothy. Melt 2 tablespoons butter under low heat in a large skillet .

2. Pour your eggs in, and let them stand for a few seconds. Then, start pushing your eggs gently towards the center with a wooden spoon. Wait a few seconds, then push again. Do this until you have big, fluffy egg curds in the center of your pan.  

3. The eggs are done when the curds are still a little runny; take them from the heat immediately, as they'll continue to cook on the way from the pan to your plate. Sprinkle with pepper.

Serve scrambled eggs right away.

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