Eggs are so often the answer in our house. It’s a busy weeknight, I never made it to the grocery store, and I have to get dinner on the table pronto. What’s it gonna be? Eggs. Or, it’s a rainy Sunday morning, we slept late, and now we want to eat a satisfying breakfast while lingering in our jammies for longer than I’d care to admit. Again, eggs. They’re cheap, low in calories, easy to cook, and filled with a lot of nutrients that are otherwise difficult to find: the full spectrum of B vitamins, omega 3s, zinc, copper, and more. But they have to be done right, because bad eggs are about as big a bummer on a plate as I can think of. 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.
In a medium bowl, whisk the eggs and baking soda with a pinch of salt and a grind or two of black pepper until light and frothy.
Melt the butter in a 10- or 12- inch nonstick skillet over medium- low heat.
Add the beaten eggs to the pan and stir slowly with a wooden spoon or spatula, bringing in all the beaten egg from the edges of the pan to the center, forming large curds.
Your eggs are ready when they look just a teensy bit undercooked and still slightly runny— they’ll continue to cook slightly even after you’ve removed them from the heat.
Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.
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. The Fluffiest Scrambled Eggs. Ever.
Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal. These eggs are whisked twice: once to blend the eggs together and a second time once you add the milk. For best results, whisk until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.
Our scrambled eggs are made with liquid eggs that are cooked fresh on our grill with real butter. Folded Eggs: Our folded eggs, like the ones on a Bacon, Egg & Cheese Biscuit, are made with liquid eggs that are pre-cooked and folded before being flash frozen by our suppliers.
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.
The acetic acid content of the vinegar causes a reaction during the beating process which can literally cut it in half. It also helps to keep your egg whites fluffy for longer.
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.
“When you crack your eggs in the bowl, say if you're going to scramble them, use ice water.Put a few drops of ice water as you're cooking them and that makes them fluffier — it really does!” And there is no better time to test out Parton's recipe than as you're cooking breakfast for your mom this weekend.
→ Follow this tip: Whisk the eggs right before adding them to the pan. They'll have a lot more air and volume, and best of all you'll be rewarded with super fluffy 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.
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Eggs are so often the answer in our house. It’s a busy weeknight, I never made it to the grocery store, and I have to get dinner on the table pronto. What’s it gonna be? Eggs. Or, it’s a rainy Sunday morning, we slept late, and now we want to eat a satisfying breakfast while lingering in our jammies for longer than I’d care to admit. Again, eggs. They’re cheap, low in calories, easy to cook, and filled with a lot of nutrients that are otherwise difficult to find: the full spectrum of B vitamins, omega 3s, zinc, copper, and more. But they have to be done right, because bad eggs are about as big a bummer on a plate as I can think of. 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.
Excerpted from The Baking Soda Companion © 2018 Suzy Scherr. Published by The Countryman Press, a division of W.W. Norton & Company.
