The Perfect Scrambled Egg February 16, 2012
Have you ever wondered how restaurants get their scrambled eggs so fluffy? I have – and I’ve been struggling for years to get that consistency. Most of the time they end up chewy. My poor family!
Turns out, I’ve been way over-thinking it. The secret is simply this: water!
Simply whisk water into your eggs until frothy, approximately 1/2 tsp per egg, cook them up in your non-stick frying pan and leave out the salt until the last minute of the cooking time. Try to move the eggs as little as possible as not to lose the air bubbles.
The water steams the eggs during the cooking process, causing air to build up and creating those beautiful fluffy golden eggs we all love. Adding your salt at the last minute of cooking before serving will save you from having chewy eggs.
The family has given me rave reviews, as if I’ve found the magic ingredient my eggs had lacked. Anybody else have egg cooking tips to share?