How do you make fluffy scrambled eggs?
Thoughts?
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M$14 Answers
Here are my tips for fluffy scrambled eggs:
1)
Add a splash of cold, filtered water. You don't want butter, oil, or impurities in the water weighing down the eggs.
2)
Mix the eggs with a small whisk. Don't stop mixing until the eggs are frothy and full of air.
3)
Don't overheat your pan. This is the single most important part to cooking fluffy scrambled eggs. If your pan is too hot, the water and air will evaporate. If the pan is too cool, the eggs will dry out because they take too long to cook. There isn't a sure fire "set it to medium" instruction because every stove has a unique temperature.
I heat my burner all the way up to maximum. Then, I reduce the heat to slightly below medium. I allow the element to cool slightly and place a good quality, non-stick pan on to warm. I do not add oil, spray, or anything at all. A good quality non-stick pan does not require anything else for eggs to cook without sticking.
4)
When pouring the eggs into the warm pan, I fold them gently while they combine. Water evaporates quickly when the temperature changes and that evaporation takes the air with it. I try to stop this by mixing in more air with a soft spatula.
5)
I don't overcook the eggs. People see runny eggs in a pan and they don't think they are cooked. Well, these folks are right - they're not cooked - but when eggs are slightly runny, they don't require heat to finish. Turn the element off or completely remove them from the heat. Allow the eggs to finish cooking by themselves and rest while they cool.
Fluffy scrambled eggs are a result of water, air, heat and timing. More than anything, it takes experience to make perfect fluffy scrambled eggs. Work to adjust these 4 variables every time you cook eggs and eventually, you'll be making the fluffiest eggs your family has ever had.
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M$
http://www.youtube.com/watch?v=dU_B3QNu_Ks
The biggest things he points out is to not whisk the eggs in advance. Break them straight into the pan, and keep them moving. As they cook, you'll be mixing air into them to create a fluff.
The other thing he points out is the "On the heat, off the heat trick." Eggs can quickly go from done to over done. Removing them from the heat right before the finish helps prevent them from getting rubbery.
You don't have you do the Crème fraîche if you don't want, but the preparation tips really helped me out.
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M$
47 years experience making scrambled eggs.
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M$
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M$
The key is, if you add milk, you have to cook them slower, in deep saucepan. Cooking them too fast and disturbing the eggs too early is what ruins them with the milk.
However, if you are making a very large batch or have the time, I have used this recipe before. It's great. Ultra fluffy, moist eggs. You make them in the oven. The recipe can be scaled down for smaller portions.
It's just eggs, milk, salt and butter.
http://allrecipes.com/Recipe/Oven-Scrambled-Eggs/Detail.aspx
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M$2. Wooden spoon or spatula.
3. Dash of salt, bit of half & half, whole milk or cream cheese.
4. Mix all ingredents to a blend.
5. ook on high heat, pull off heat smooth, stir and fold eggs and return to heat.
6. Back and forth until soft fuffy consistency.
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M$You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
Method 1
1. Separate the egg whites from the yolks. Whisk the egg whites till they form a white froth ( like making a meringue ). In a different bowl whisk the yolks with 1 dessert spoon of milk per egg yolk - they will not go very fluffy but it all helps.
2. Fold lightly the egg yolks with the fluffy whites, do not mix roughly. What you will see is a yellow froth in the bowl.
3. On a medium heat lightly butter and oil the pan ( 1 teaspoon butter, 1 teaspoon oil - this stops the butter burning ). Pour the froth into the pan and put a lid on it. Cook a few minutes and then turn over if you like. If you don't turn it over its fine, add a few fresh herbs to the top, put the lid on a turn off the heat. Let it cook a few more minutes this way until its brown and firm when pressed. Don't overcook it.
Method 2.
You can't be bothered whisking and separating egg yolks and whites, that's fine. Mix up your scrambled egg mix, which every recipe you have. Add 1/2 teaspoon bicarb of soda to the mix and let sit for a couple of minutes. Add 1/2 teaspoon sugar to the mix and stir lightly.
Cook as you would normally cook and the eggs will be fluffy - the bicarb lets off CO2 bubbles and helps the mix rise, like a cake.
Ps - to stop the whey from breaking through after the eggs are cooked, just add 1/2 tablespoon or so of cornflour to the mix before you cook it. Adjust the amount of flour for how many eggs. You don't need much, just enough to help it hold the liquid when its cooked without affecting the taste :)
experience
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M$2) Beat the whites until fluffy, small peaks
3) Add a tablespoon or more of milk to the yoke.
4) Fold the fluffy egg whites into the yoke
5) Cook in a medium heat pan. :)
http://twitter.com/LouMM
just came up with it...software developer by day, foodie by nightly.
http://twitter.com/LouMM
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M$
add a teaspoon of skim milk per egg and touch of butter, but most importantly to fluffy scrambled eggs, don't bet to long. Beat the eggs just until the eggs and milk are smooth, then STOP! Over beating make the eggs turn out like cottage cheese. My wife loves my eggs and yours will too.
Lonnie
www.mrbreakfast.com
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M$
http://allrecipes.com/Recipe/Fluffy-Scrambled-Eggs/Detail.aspx
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M$
Years and years of practice
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M$Enjoy
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M$
The rest is in the wrist.
This video shows you the best moves for ensuring the fluffiest eggs.
As long as you don't overcook them, they should be fluffy and scrumdiddliumcious!
http://www.youtube.com/watch?v=TGyb7uBXe9E
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M$
