Home cooks have been told the secret to “perfectly fluffy” scrambled eggs, and it involves adding one unexpected ingredient. Redditers shared an odd ingredient that makes the biggest difference in their recipes, and one was weirder than the others.
One user suggests adding a “spoonful of cottage cheese” to the uncooked eggs. He said: “I know it sounds strange, but you can’t even taste it. The cottage cheese just makes the eggs perfectly fluffy.” But this isn’t as odd as it may seem – Jen Eddins of the fitness and food blog Peanut Butter Runner shared her scrambled eggs recipe, which also includes the “secret ingredient”. She said: “If you’ve been watching my Instagram stories, you probably know what the secret ingredient is. If not, it’s cottage cheese!
“Trust me when I say that adding cottage cheese to your scrambled eggs makes them extra fluffy and tasty – a little cheesy and perfectly salty.”
She noted that it’s as easy as adding “a big forkful of whole milk cottage cheese” to your cracked eggs and beating them with a fork to combine. After that, you want to melt some salted butter in a pan, but make sure to keep it on low heat so that the butter doesn’t brown or burn.
Then, it’s time to add in the eggs, but be gentle with them. Eggs are delicate, so don’t start stirring vigorously. Instead, gently stir them with a spatula. As you gently stir, the eggs will start to set. The key is not to let them brown anywhere. Doing so results in “weird-tasting, dry scrambled eggs.”
To master the basic scrambled egg, Mark Bittman at Medium recommends cracking eggs on a flat surface and whisking with salt and pepper until combined. If you’d like a silkier and less eggy-tasting scramble, you can add some milk or cream to this mixture – only about one teaspoon for two eggs.
Melt butter in a nonstick skillet over medium-high heat. Once foaming, pour the eggs in and begin stirring frequently, moving the pan on and off the heat to control the cooking.
More stirring and a lower heat mean smaller ‘curds’ and therefore silkier eggs. Less stirring and a higher heat mean larger ‘curds’ and potentially more ‘rubbery’ eggs.
