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Make Fluffy Scrambled Eggs

J

Jumkie31

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Q: How do I make fluffy scrambled eggs?

A: To make fluffier scrambled eggs, use milk.

Crack the eggs into a bowl and whisk in the milk. Season the eggs with salt and beat the mixture with a fork or whisk until combined. Over-beating makes the eggs thin. As the eggs cook, the milk turns into steam, puffing up the eggs as they firm. The traces of sugar, fats and protein in the milk also help to make larger curds. The larger the curds, the more steam is trapped. Water will dilute the flavor and they will not be as soft and fluffy. Don’t add more than five teaspoons of milk per egg, because the eggs can’t absorb all that milk.

Cook the eggs in a heavy nonstick pan or a well-seasoned pan to prevent the eggs from sticking. Don’t use too large a pan either, or the batter will spread out and cook too quickly. An eight-inch pan works well for two eggs, a 10-inch pan for four eggs. Preheating the pan over a medium heat also keeps the eggs from sticking.

Add butter or oil – about a teaspoon per egg – and heat it. Add the eggs and let them begin to set; then, with a heatproof rubber spatula, push the curds to one side and let the uncooked eggs spread over the surface of the pan. Repeat this action until the eggs are cooked to the desired degree of doneness – eggs taste best when slightly moist.
 
huh, I never knew that about overbeating. I knew to put in milk, but I never knew why. Thanks!
 
Thanks for this post I didn't know what the milk was for but now I do thanks I'll give this a try tomarrow morning while cooking breakfast for my husband and kids.
 
To make it healthier use only the whites. I don't and any milk either just the whites so I guess it s more like a scrambled omelette. You can add veggies if you like
 
I thought the whites have more cholesterol than the yolk? But either way, scrambled eggs are always delicious!
 
I have been using milk in my eggs as well for a long time. I always try to incorporate as much air into the mix as possible.
 
I like using a wire wisk. It make them really fluffy. I alos add milk to mine.
 
I also knew that adding milk make it fluffy, but not the reason. Thanks Jumkie31.
 
I already knew that. LOL But this was a good post anyway. :) I learned this in home-ec in school. Taking out the yolks makes it taste gross! LOL
 
I never knew how it worked, but I always added milk to mine as well. (with some cheese :p )
 
Clara: I think it is the yolk that has the cholesterol--one of the highest, I was thought, about 300 mg. I am not sure.

I've always added milk to my scrambled eggs but only when a friend told me so. She learned it from school and she told me the secret when we were eating at a breakfast restaurant and I just wondered why their eggs just taste really good.
 
I have never put milk in my eggs. I usually just put alittle bit of water in the eggs and scramble them. I then put non-stick spray in the pan let it heat up and pour the egg mixture into the pan. The eggs come out fluffy and the kids eat them up.
 
To make a fluffy omelet: Break 3 eggs into a small bowl suitable for mixing with a blender. Add 1/2 tsp of Cream of Tarter to the 3 eggs, mix with a blender and then pour into a warm lightly greased 7" skillet. Cover and cook on low, and the eggs will rise and you'll have a 3/8" to 1/2" thick omelet. Top with shredded Cheddar cheese, and serve.
 
I didn't know about milk in the eggs until about a year ago when I saw my aunt do it. Now, I cannot eat scrambled eggs unless they have been prepared with milk!
 
The secret to purist fluffy scrambled though's, to keep scraping the pan, "scrambling" the eggs and taking it off heat just when it starts to look half-done. Taking it off heat just when it looks done makes you end up with gummy scrambleds :^__^:
 
I never knew that adding milk made the eggs fluffier..I do know that adding a tad of milk in eggs you microwave helps keep them from turning green;)
 
Mommy always told me that adding milk would make my eggs fluffier or softer
but I never knew the science behind it.That was a really informative and elaborate post about making wonderful scrambled eggs, thanks!
 
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