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Room temperature makes the best fluffy eggs. Simply get farm fresh and wash as you use. Or allow eggs to come top Tom temperature freon the refrigerator. No dairy or water needed!!
I totally disagree about dairy making scrambled eggs fluffy!! Years ago I learned from an Italian chef to use a splash of water per egg, then beat vigorously with a rotary beater (the old fashioned kind). I add a few drops of Tabasco and pour onto the melted butter in the pan. Gently pull around until still shiny, as you say. Voila! The most incredible fluffiest eggs every time!
Elsmarie in Mexico
Break 2/3 eggs into a pyrex bowl/jug and whisk.
Add some milk (experiance will tell you how much) and whisk.
Add a large knob of butter.
Place in micro-wave oven and cook for 90 seconds.
Stir contents and recook for a further 30 seconds.
Stir again and empty onto 2 slices of toast.
Water (seriously) is the best trick I’ve found for creamy, silky, fluffy scrambled eggs. 2 eggs + ~1 Tblsp of water, whisked well. Try it!
Never EVER add salt prior to cooking scrambled eggs. Talk about taking away the ‘fluffy’, adding salt first will do that for sure. The picture is exactly what pre salted eggs look like while cooking. Sorry to add my ‘two cents’ that you might not appreciate, but I am 60 years old and eat scrambled eggs almost every day. Also, the picture of the ‘stuck on’ eggs in the pan while cooking, is unacceptable. If done right there will be none of that. Heat the pan or pot slowly on medium low, with a lid ajar, whether non-stick or not, does not matter. I do understand the frenzy of cooking in the mornings with young kids needing stuff NOW. Have been there, kids are grown, retired now. I am not a ‘know it all’ about how to cook anything, and to be fair, my eggs are on the firm side, definitely not dog slobberish. I love this website!
Definitely on/off heat, good point Paul.
Definitely agree with Tammy and Paul. Only water, not milk, and certainly no salt until cooked.
My son is also a big pancake breakfast eater, but I’d love for him to do some more protein options. I will try these tips!
Hi, Carissa — I hope the recipe helps! Thanks for your comment!
Sulfur is found in the yolks, not the whites…
Hi, Meme! Emma here, managing editor. Sulfur is found in both the yolks and the whites, and somewhat surprisingly, it looks like whites actually have a higher amount! Check out this article for more info. Regardless, I updated the recipe to refer to “eggs” as a whole and not just the whites. Thanks!