If you’re a fan of scrambled eggs for breakfast, then you’ll want to know about this simple cooking hack that will help you achieve the perfect fluffy texture every time
Scrambled eggs rank among the ultimate comfort foods for breakfast, yet they can end up watery, rubbery and flavourless if you’re not using the proper ingredients.
Countless people pour milk into scrambled eggs, but Pam Beth, a chef and creator of Pam’s Daily Dish, has revealed this can actually ruin their texture and leave them soggy.
Rather than milk, Pam disclosed the secret recipe to genuinely fluffy scrambled eggs is preparing them with a splash of water, as this helps the eggs rise whilst they’re cooking.
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Pam explained: “If you’re like everyone I know, you’ve probably always made your scrambled eggs with milk. I think that’s how we all learned to do it. Today, I’m sharing a little secret with you.
“Water creates the best scrambled eggs! Scrambled eggs made with water have an eggier flavour, brighter yellow colour, and are more tender.”
Whilst numerous people pour milk into scrambled eggs, water proves the superior option, as it generates steam when warmed, which aids in creating a lighter, airier consistency, reports the Express.
Milk proteins have a tendency to separate when subjected to high heat rapidly, which can cause scrambled eggs to burn more easily or develop an awful, mushy and chewy consistency. Adding milk can also make the eggs heavier, creating a denser and thinner result whilst weakening their natural taste.
For genuinely scrumptious scrambled eggs, it’s more beneficial to rely on butter for taste, whilst water produces superior texture, ensuring each mouthful remains light and bursting with flavour.
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How to make tastier scrambled eggs
Ingredients
- Two large eggs
- Two tbsp of cold water
- One tsp of butter
- Pinch of salt
- Chives, as an option to garnish
Method
Start by cracking the eggs into a bowl and give them a good whisk to break up the yolks. Then, add the water and salt to the eggs and continue whisking until you have a frothy mixture.
Pop the butter in a frying pan over medium heat, swirling it around until it’s completely melted and the base of the pan is fully covered. Turn down the heat to medium-low, pour in the egg mixture, and keep the pan moving so the eggs start to take shape.
As soon as the eggs begin to set, use a spatula to shuffle them around the pan, allowing them to form curds. Keep stirring and folding the eggs until they’re cooked to your liking. Sprinkle with chives, and voila!
That’s it, your perfectly fluffy and jiggly eggs are ready to be enjoyed.
