Tops on todays list?
One of our favorites: How to make the fluffiest scrambled eggs.
The topic of eggs is not something I take lightly.
This is what sparked my motivation to test six ways to make the fluffiest scrambled eggs ever.
And folks, we have egg-ceptional news, which is that theres actually one clear winner.
Next, I usedDiamond Crystal Kosher Saltfor seasoning, and if butter was used, it was unsalted.
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Now the fun part: the variables.
For their fluffiness, I ranked them on a one to five scalefive being the fluffiest.
6 ways to prepare scrambled eggs
1.
In a nonstick pan, add two eggs (not whisked) and a tablespoon of cold butter.
Then, turn the heat to medium, medium-high, and begin whisking the eggs with a heatproof spatula.
Repeat this process about four times, being careful not to overcook the eggsseason with salt about halfway through.
In a small bowl, whisk together two eggs with a pinch of salt.
In a nonstick skillet, over medium to medium-low heat, add one teaspoon of olive oil.
Once the oil and the pan are moderately hot (about a minute), add the whisked eggs.
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Remove the eggs from the pan just before theyre fully cooked.
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3.
Microwave Method
Yes, its quick and easybut the shortcut is noticeable in the final result.
Should be two to three times depending on your microwaves power.
Blender Method
This was the most surprising of all the methods in terms of convenience and fluffiness.
Blend two eggs and a pinch of salt in a blender until light and foamy.
In a nonstick skillet over medium to medium-low heat, add the eggs.
Avoid agitating them until the bottom begins to curd to help preserve the air bubbles.
In a nonstick skillet over medium to medium-low heat, add the eggs.
Using a heatproof spatula, slowly stir the eggs to form large curds.
Texture:Fluffy large curds with an airy texture.Time:2:30 minutesFluffiness:5/5
6.
Bain-Marie Method
Ill preface this by saying that its definitely an arm workout.
In a medium saucepan, add about two inches of water and bring to a boil over high heat.
Once boiling, reduce the heat to a simmer.
Add two whisked eggs, one tablespoon of butter, and a pinch of salt.
Using a heatproof spatula, slowly stir the eggs until small curds form.
The results are in.
The best way to cook scrambled eggs is hands-down the water method.
Adding asplash of water to your egg mixturehas a transformative effect.
Of all the methods, this one ranked highest in terms of fluffinessthe egg curds felt airy and light.
Of course, you could also test swapping water with milk or heavy cream, too.
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