This is a top tip for the fluffiest scrambled eggs
Scrambled eggs: there’s an incredible amount to write about them (and we do just that), because many people have tips for the tastiest, fluffiest scrambled eggs, which others then contradict and/or outdo with yet more tips and do’s and don’ts. Today, a tip that testers say results in the fluffiest scrambled eggs you’ve ever made!
For example, cookbook author Stacie Billis definitely knows the tip about beating the egg whites first and then carefully folding the yolks through. And then thinks, ‘Yeah, no thanks,’ because that method requires two bowls (and therefore more washing up). So what’s her surprising tip for beating those eggs as airily as possible before they go into the pan?
Remember this?
A milk frother that you probably know from the coffee corner! One of those small handheld milk-frothing whisks that runs on batteries, and which I think was much more common for home use until the rise and democratization of the milk-frothing jugs that many people now have at home. With the wider availability, those jugs became much more affordable, and I see the electric handheld frother much less often these days. But if you have one, get it out of the cupboard again for this!
How to make fluffy scrambled eggs with a milk frother
- It’s incredibly simple: crack two, three or four eggs into a tall bowl.
- Use the gadget to froth the eggs for about a minute and a half, until they’re evenly pale yellow and a substantial layer of foam has formed.
- Heat your pan with a little fat over medium-high heat. If it takes longer than a minute before the eggs go into the pan, give them another brief ‘beat’ with the gadget; you should see more foam than liquid egg mixture.
- Pour into the pan, gently fold them over a few times with a silicone spatula, and add salt and pepper while the eggs cook. Done!
Also read:
- After this, you’ll never eat scrambled eggs in a hotel again
- 11 common mistakes when preparing eggs
- Dilemma: milk or no milk in your scrambled eggs?
Source: The Kitchn
