The trick for perfectly fluffy scrambled eggs (and omelet)

It seems so simple, but a lot can go wrong when making scrambled eggs. Want to make scrambled eggs that even Gordon Ramsay would applaud? Then you need to know this trick. The secret isn’t in the milk, nor in the cream, but in a surprising kitchen tool that few people use: the spring whisk. Or, in Dutch terms: an egg whisk. And psst… we’re also revealing a golden tip involving cold butter.

What is a spring whisk?

The spring whisk, also known as an egg whisk, looks like a honey dipper, but made of stainless steel. Instead of the familiar balloon-shaped wires, this whisk has a coiled spiral shape. Small, compact, and perfect for mixing in tall or narrow bowls. But what makes this whisk truly special is how well it beats air into your eggs. And air = fluff. And fluff is how we like it!

And the good news: an egg whisk like this will only cost you a few euros. You can buy one, for example, at Dille & Kamille for 2.95 (and conveniently, you can also use it to whisk up fantastic dressings!)

Why you should whisk your scrambled eggs with a spring whisk

The secret of this whisk lies in its movement. A regular whisk mainly moves from left to right. But the spiral whisk does more: it also moves up and down. The result? Your eggs are whisked more evenly and more air gets incorporated. And more air means: super-fluffy scrambled eggs.

Here’s how to do it:

• Use a bowl with high sides. The whisk moves a lot, so splashes are likely.
• Whisk calmly but firmly. Let that air do its thing.
• Also be gentle when cooking. You don’t want to lose all that fluffiness as soon as your eggs hit the pan.

A knob of cold butter in the pan

This tip applies not only to scrambled eggs, but to omelets too. Add a knob of cold butter while cooking. Yes, it really needs to be cold – not a melted, room-temperature leftover. According to the egg experts at Cook’s Illustrated, that cold butter prevents the proteins from setting too quickly and becoming tough. So: whisk your egg with your egg whisk, gently warm your pan over low heat, add a knob of cold butter while cooking, and let the magic happen.

Extra tip: cook your eggs over low heat

Don’t rush. A scrambled egg isn’t a steak. Patience is a virtue, and that certainly applies to the pan. Chefs like Gordon Ramsay swear by it: cook slowly for ultimate tenderness. Stir, keep the heat low, and stay calm.

Also read:

• NVWA warns: eggs from backyard chickens may not be safe—what’s going on?
• Organic and free-range eggs are misleading: supermarkets must change their packaging
• So brown and white eggs aren’t the same after all

Source: The Kitchn