A Simple Trick For Creamier Scrambled Eggs (2024)

FAQs

What is the key to fluffy scrambled eggs? ›

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Adding a tablespoon or two of milk, sour cream, heavy whipping cream, or our personal favorite, crème fraîche, to the egg mixture will help the eggs remain moist and fluffy as they cook. If you're unable to add dairy to the eggs, don't worry. You can still achieve fluffy scrambled eggs without milk!

Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.

Not only does milk effectively water down everything you want in a good plate of scrambled eggs, but it also makes them easier to burn. The reason, as explained by HuffPost, is that the thinner the scrambled egg mixture is, the faster it'll overcook.

Finish your plate of scrambled eggs with flaky salt and a few cranks of black pepper; fresh herbs, like parsley, chives, or dill, and/or a shaving of Parmesan are welcome here too.

"The water creates steam when heated, and the result is a fluffier texture." Eat This, Not That! adds that the steam actually helps the eggs cook more evenly. You don't need to add that much water, either. Chef Sam Davis-Allonce recommends one-half teaspoon per egg (via Well + Good).

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

Low and slow is the motto to live by when making scrambled eggs. A low flame makes for more evenly cooked eggs, with less evaporation of water, resulting in softer, more luscious curds.

It depends on what you're going for. A splash of heavy cream will add richness to your scrambled eggs, while a splash of water will yield a fluffier finished product (our colleagues at Bon Appétit recently praised this method). Milk will land you somewhere in the middle.

Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets.

What gives a higher volume and better texture to scrambled eggs? ›

Pre-salting helps eggs retain moisture and tenderness. A small proportion of milk provides a sense of creamy richness, without going overboard. Adding the eggs to a hot pan encourages the formation of big, fluffy curds.