Scrambled eggs are one of the best comfort foods for breakfast, but they can turn out thin, rubbery and even bland if you are not cooking them with the right ingredients. Many people add milk to scrambled eggs, but Pam Beth, a cook and founder of Pam’s Daily Dish, has explained that it can actually destroy their texture and make them mushy.
Instead, Pam revealed the key to really fluffy scrambled eggs is to cook them with a little bit of water, as it will help the eggs puff up while they cook. Pam said: “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.”
Although many people add milk to scrambled eggs, water is the better choice, as it produces steam when heated, which helps create a lighter, fluffier texture.
Milk proteins tend to curdle when exposed to lots of heat quickly, which can make scrambled eggs more likely to burn or have a horrible, mushy and tough texture.
Using milk can also weigh the eggs down, making them denser and thinner and diluting their natural flavour.
If you want truly delicious scrambled eggs, then it is more effective to use butter for flavour, while water creates a better texture, so each bite will be light and full of flavour.
How to make tastier scrambled eggs
Ingredients:
- Two large eggs
- Two tablespoons of cold water
- One teaspoon of butter
- Pinch of salt
- Chives to garnish (optional)
Method:
To begin, crack the eggs into a bowl and whisk them thoroughly to break up the yolks. Next, add the water and salt to the eggs and keep whisking until the mixture becomes frothy.
Place the butter in a frying pan over a medium heat, and swirl the pan until the butter has completely melted and the bottom of the pan is fully coated.
Reduce the heat until it is medium-low, then add the egg mixture, and make sure to keep moving the pan so the eggs begin to form.
Once the eggs start to set, use a spatula to move them back and forth around the pan until they start to form curds.
Continue to mix and fold the eggs until they are done. Top with chives, and your perfectly fluffy and jiggly eggs will be ready to eat.