Scrambled eggs are my absolute favourite breakfast, but they always used to come out of the frying pan dried out and rubbery no matter how often I cooked them. I would always add more milk to my eggy mixture as I though more moisture would make them soft, but it turns out it is one of the worst cooking mistakes you can make.
Most people use milk to make scrambled eggs, but it actually dilutes the taste and the excess liquid just ends up breaking down the structure of the eggs. This means your scrambled eggs will stick to the frying pan which leads to really crusty eggs that are not very appetising to eat.
However, after ditching milk entirely I have discovered that it is really easy to make fluffy scrambled eggs, as all you need is a teaspoon of cornflour.
It may sound a little strange, but cornflour will act as a protect barrier around the proteins of the eggs, which makes it more difficult to overcook them.
Cornstarch also thickens the scrambled eggs, which makes them soft with a almost custard-like texture without having to add extra fatty ingredients.
This is a really simple cooking method, but I have now been using it for years, and I am pleased to report my scrambled eggs are always deliciously creamy rather than the burned watery mess I used to cook up.
How to make much fluffier scrambled eggs:
You will need:
- Three or two eggs
- A teaspoon of cornflour
- A teaspoon of unsalted butter
- Salt and pepper
- Two slices of bread (for toast)
I do not use oil to cook scrambled eggs as it cooks them too quickly, which also dried them out so it is better to use butter for a much richer taste.
However, if you want to add milk or use oil for this scrambled egg recipe then that is fine, just be careful to use a small amount, around a teaspoon, otherwise they can quickly overcook the eggs.
Method:
To begin, I place the bread in a frying pan without adding anything else, and when one side it toasted I flip it over and butter the cooked side.
Using a toaster is fine as well, but I prefer using a frying pan so the butter melts instantly and you get much tastier toast.
Then, I place the stove on a low-heat and make the egg mixture. I simply add the eggs, cornstarch and tiny amount of butter to a jug then mix it together. You can add a little milk at this point if you wish.
When I am ready to cook, I add a little pan to the pan and once it is melted I pour in the scarmbed egg mixture.
As soon as the eggs are added to the pan, I begin stirring them with a spatula. Simply keep scraping the bottom until the mixture begins to thicken up.
In two minutes the scrambled eggs should look glossy and almost set. I then turn off the heat and let the hot pan cook them until they are ready.
I then season with salt and paper, and place them on some buttery toast. These scrambled eggs are quite easy to make and will result in the fluffiest eggs you have ever eaten.