This one simple ingredient has no taste and will cost you nothing, but it will lead you to that fluffy texture we all look for in order to make the perfect scrambled eggs. People often recommend adding creme fraiche or heavy cream to their scrambled eggs but that’s an ingredient we don’t always keep in the fridge. Buying the cream just to add a small dollop on your weekend scrambled eggs can also feel a little unnecessary, especially if there is another ingredient you always have at home that can also add that fluffy texture – water.
A food and cooking expert said she adds water to make the ‘fluffiest scrambled eggs’. Emma Laperruque, Associate Director of cooking at Bon Appétit, an American food culture magazine, wrote: “Scrambled eggs should not have a long ingredient list, and I’m not going to make it any longer.
“In fact, the ingredient I’m going to tell you to add is hardly an ingredient at all.
“It’s water—just a mere splash from your kitchen sink or that glass you’re slurping right now. You’ll be rewarded with scrambled eggs that are delightfully fluffy, like the 8 a.m. equivalent of a tulle gown.”
Just add about 1–1½ tsp of water per 1 large egg though the cooking expert added that she never measured the water before writing the article.
Laperruque added: “For a couple eggs, I just turn on the faucet, then turn it off as quickly as my humble human reflexes allow. Don’t overthink it.”
Laperruque said not to worry about dilluting the flavour with the water as it’s only a small amount of water and the fat, salt and pepper will take over while the water will add that “textual difference [that] is thrilling”.
Simply cook the eggs on medium heat with a generous amount of butter or olive oil, depending on your preference and add a little water.
She added: “Swiftly scrambled over medium heat, in a generous puddle of melted butter or olive oil, the eggs build up more rolls and wrinkles than a pug puppy. It’s wild what a little hydration can do.”
