An Egg Farmer Reveals Her Secret for the Best Scrambled Eggs

Everything you need to know to master perfectly fluffy scrambled eggs.

I’ve always loved scrambled eggs, but after a lot of experimentation, I discovered that I have a soft spot for extra fluffy scrambled eggs. There are countless methods and tips out there, each claiming to deliver the ultimate fluffy eggs.

Feeling overwhelmed by the conflicting advice, I decided to go straight to an expert on the subject, Lisa Steele. Lisa is a seasoned egg enthusiast and author, known for her expert knowledge of all things eggs and chickens. She was kind enough to share her best tips for cooking the fluffiest scrambled eggs, and I quickly learned that it’s more straightforward than it seems—if you know the proper techniques.

Whisk Away for Airy Eggs

Lisa’s first piece of advice was all about whisking. "Whisk your eggs well," she advised. "Whisk them and then keep whisking until they're uniform in color and frothy. Adding air to the eggs is what is going to make them light and fluffy."

Fresh Is Best

Another crucial tip Lisa shared was about the importance of using fresh eggs. "Fresh eggs are better for scrambled eggs because they haven't lost any moisture," she explained. "Eggs lose moisture through the pores in the eggshell as they age, leaving your scrambled eggs drier when you use older eggs." Freshness makes a significant difference in texture and taste, and if you’re after fluffiness, you’ll want to make sure your eggs are as fresh as possible.

Low and Slow: The Right Heat Makes All the Difference

When it comes to cooking the eggs, Lisa emphasized the importance of low heat. "Eggs cook very, very quickly, so scrambled eggs should always be cooked on low heat," she explained. "If you cook them over high heat, they'll be overcooked before you can take them off the heat and get them onto the plate."

It’s a delicate balance, she noted, and even a few seconds can mean the difference between perfectly fluffy eggs and a rubbery, dry mess. This was an eye-opener for me, as I’d often cooked my eggs on medium or high heat to save time.

Read More: Brown Eggs vs. White Eggs: Farmers Explain the Difference

Butter vs. Oil: Does It Matter?

I’d always assumed that the choice between butter and oil was purely a matter of taste, and Lisa had some insights here. "Butter adds more flavor. I prefer to cook my scrambled eggs in butter for that reason," she said. "But either will work just fine." It turns out the choice of fat can add a subtle flavor boost, but it doesn’t necessarily affect the fluffiness of the eggs.

Then, there’s the question of whether to add milk or water to the eggs. "I don't think there's a discernible difference in taste or texture whether you use water or milk or heavy cream for that matter," Lisa told me. "If you want to add additional flavor and richness, think about adding some sour cream, yogurt, or even cream cheese."

To Salt or Not to Salt?

Finally, Lisa shared a controversial tip about salting scrambled eggs. "There's a great debate over when to salt your scrambled eggs," she said. "I personally find that my eggs get watery when I salt them while I'm whisking them." Instead, she prefers to salt her eggs after they’re cooked, finding that this method retains a firmer texture and larger curds.

How To Avoid Common Pitfalls

Cooking eggs perfectly isn’t just about what you do—it’s also about what you avoid. "Cooking eggs over too high heat and then not taking them off the heat at the right time is the biggest mistake," Lisa warned. "You should plate your eggs when they're still a bit wet-looking and shiny on top."

Eggs continue to cook even after being removed from the pan, so it’s crucial to act quickly. Additionally, Lisa explained that stirring too much or too little can affect the texture, depending on whether you like larger or smaller curds. Stir more frequently if you prefer smaller curds, and use a lighter hand to achieve larger curds.

Read the original article on Simply Recipes.