Sweet Scrambled Eggs | Ask Nigella.com (2024)

FAQs

What does Martha Stewart add to her scrambled eggs? ›

Martha often makes scrambled eggs with no added liquid but if you don't have farm-fresh eggs like hers, we suggest adding a small amount of milk or cream (or even water). Shredded cheese or minced fresh herbs can be added at the end of the cooking process, but we are generally purists when it comes to this dish.

You see, adding a few tablespoons of lemon juice (AKA acid) to your eggs before you whisk them gives the eggs more structure and helps to create air pockets when you begin scrambling them in the pan. This translates to super light and fluffy eggs once they're done cooking.

Step away from the milk and cream, no matter how creamy you like your eggs. “To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else,” explains Guarnaschelli.

He says that mayo is an emulsion, too, so it serves as a "booster" that can make the eggs richer and more even in texture. An advertisem*nt from the 1970s for Best Foods' mayonnaise made the exact same claim about scrambled eggs, stating the mayo makes them creamier and enhances the eggs' flavor.

The liquid that truly makes a difference between passable eggs and restaurant-quality special-event-feeling eggs is water. That may come as a surprise, but the food scientist Natalie Alibrandi told Well + Good that water makes sense at a chemical level.

The added water essentially steams the eggs as they cook in the pan, resulting in a much fluffier scramble (via Real Simple). Food scientist Natalia Alibrandi further elaborated to Well+Good that the water also slows the process of the proteins in the eggs binding together.

Enhances taste

It doesn't just help cleanse your eggs or help you peel their shells easier. It is also a very effective taste enhancer. Try adding a few drops of vinegar to the next batch of eggs you cook. It will give your eggs an interesting acidic bent to them that makes them quite tasty indeed.

Adding Cornstarch. This hack really works. Adding 1 teaspoon of cornstarch into 3 teaspoons of water to form a slurry and then adding it to your beaten eggs truly makes for the lightest, fluffiest eggs.

Whisking = EXTRA FLUFFY and Light!

Whisk the eggs vigorously before you add them to the pan and even once they're in the pan. The eggs should be foamy on the top. Foam = air pockets, which is the key to a fluffy consistency. Use a fork to whisk as this gives you more control, especially when whisking in the pan itself.

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially streams them, as the water evaporates during cooking, and this yields a fluffier scramble.

Why do you put baking soda in scrambled eggs? ›

Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets. The Fluffiest Scrambled Eggs. Ever.

Cooking Instructions

Whisk the eggs, salt and milk. Melt the butter in a frying pan. Continuously stir the egg while heating over medium-low heat. Once the egg becomes slightly sticky and thickens, turn off the heat.

Although relatively simple to make, scrambled eggs can easily go wrong if you don't use the right technique. Too much heat can result in a rubbery, dry texture, while using a whisk, believe it or not, actually breaks them down too much.

Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled.

What's the secret to really good scrambled eggs? The answer is simple: butter — and not just enough to grease the pan. While many recipes insist that milk or cheese are the best ingredients to add, Cook's Illustrated says it's actually butter that imparts that creamy, rich consistency you want in scrambled eggs.

Deviled eggs, also known as devilled eggs, stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

What makes IHOP scrambled eggs so good? ›

By adding a small amount of pancake batter to its eggs, IHOP accomplishes a few things: One, it adds some structure to the eggs, making them a little more sturdy and filling. Two, the extra moisture leads to a fluffier overall product. And three, it adds just the slightest amount of tasty pancake flavor to the mix.

In general, room temperature eggs do not hold their shape as well as cold eggs, which makes them easier to beat together. The result is a more uniform mix, which is generally why some scrambled egg recipes will recommend that you use room temperature eggs instead of cold eggs.

Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.

Too much liquid can dilute the savory flavor of the egg. Also, adding too much water will cause it to seep out, leaving an unappetizing puddle, especially if cooking until very firm.

As J. Kenji López-Alt explains in his book The Food Lab, salt inhibits the proteins in the egg yolks from binding too tightly as they heat up, which results in a moister, more tender curd: “When eggs cook and coagulate,” he writes, "the proteins in the yolks pull tighter and tighter together as they get hotter.

Leave scrambled eggs on the heat too long, and you'll find yourself with a plate of dry, tough, rubbery eggs. Likely a far cry from the fluffy eggs you were hoping for. Yes, it's important to make sure eggs are fully cooked before diving in, but take care than you don't leave the pan on the heat for too long.

Preheat the pan over medium heat, but don't get too crazy with the flame when it comes time to actually cook the eggs. "Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry. "A good scramble takes a minute!" Go hotter, and you'll have overly dry eggs.

If you soak this egg shell in vinegar (which is about 4% acetic acid), you start a chemical reaction that dissolves the calcium carbonate shell. The acetic acid reacts with the calcium carbonate in the egg shell and releases carbon dioxide gas that you see as bubbles on the shell.

Balsamic, apple cider, and rice vinegar can work interchangeably in such condiments. But, did you know that vinegar can be used in your scrambled eggs, too? Just as salt can soften those curds when you scramble your eggs, the acidity in the vinegar can moisten them, too (via Cooks Illustrated).

Making the egg “the McDonald's way” involves two simultaneous cooking techniques: frying and steaming. That is what gives the egg its soft, fluffy texture. Immediately cover the pan so the steam can build and help cook the egg.

Does milk make scrambled eggs fluffier? ›

You can stop if you are in the habit of adding milk or cream while whisking eggs—now. Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.

“By adding water to eggs, you're preventing the proteins from binding too quickly,” says London-based food scientist Natalie Alibrandi. “The water creates steam when heated, and the result is a fluffier texture.”

For silky, outrageously good scrambled eggs, cook them low and slow. This method, which Mark Bittman learned from James Beard, is very low and very slow: you place the eggs over very low heat, stirring frequently, breaking up the curds as they form. The results are without compare.

How to Add Water to Scrambled Eggs. After cracking your eggs into a bowl, whisk in no more than 1 tablespoon of water per egg (truly, all you need is a splash). Next, warm a nonstick skillet on medium-low heat, grease that pan with a pat of butter, and cook low and slow.

For scrambled eggs, Oprah uses thyme, oregano or chives—whatever's freshest in her herb garden. In a bowl, beat the egg whites and the yolk. Add the herbs and scallion, and season with salt and pepper.

There are a lot of opinions out there, but the top kinds of cheese to go with scrambled eggs would ideally be a variety that is either creamy and mild, or punchy and a bit salty. For example, cheddar, feta, goat cheese, pecorino, or cream cheese.

Salt First

Salting your eggs before you start cooking them in the pan ensures that the moisture stays locked in. According to Lifehacker, add salt 15 minutes before cooking for the most tender scramble.

Butter is the fat of choice for scrambling eggs as the sweet and milky taste adds the best flavor. A neutral oil like olive oil or avocado oil also works well. To know when the pan is hot enough to add the beaten eggs, watch the butter melt.

Butter certainly works for fried eggs, but oil is the fat of choice for cooks who want a runny yolk with a satisfying crispy white. Extra-virgin olive oil is most popular, and yields a satisfyingly crunchy bottom that will soak up luscious flavor.

What is the best thing to add to scrambled eggs? ›

Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.

It turns out that the secret to Martha's hack is a very special piece of equipment: An espresso machine with a steam wand. New York chef Jody Williams turned Martha on to using a simple home cappuccino machine to steam eggs.

What's the secret to really good scrambled eggs? The answer is simple: butter — and not just enough to grease the pan. While many recipes insist that milk or cheese are the best ingredients to add, Cook's Illustrated says it's actually butter that imparts that creamy, rich consistency you want in scrambled eggs.

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

Using Mayonnaise In Scrambled Eggs

0," Brown whisks one teaspoon of mayonnaise and one teaspoon of water into his eggs before scrambling. The results, he proclaims, are creamier than anything dairy alone can produce.

Thyme: Fresh thyme is an absolute must in this herb scrambled eggs recipe. Not only does it smell amazing, but it really enhances the overall flavor of the dish. Oregano: Did you know that oregano actually has antioxidant and antiviral properties?

Luckily for me (and you), there is a magical spice called Kala Namak. Kala Namak, also known as Himalayan Black Salt, is a black salt that tastes just like hardboiled eggs because of the sulfur compounds in it.

It has piperine, which gives black pepper its taste and stops adipogenesis, the formation of new fat cells. This can help reduce your waistline, lower your cholesterol and flatten your belly, as you always craved for. You can add some additional herbs like rosemary and oregano to boost the flavour and health benefits.

What gives a higher volume and better texture to scrambled egg? ›

I personally like adding a splash of milk or cream directly to my eggs before I start cooking. I find that it makes them more tender—plus, it's a great way to add more volume to your scrambled eggs if you're maybe running low and need to feed a few.