As the oldest of 5 kids, I was always my mom’s helper in the kitchen. As such I considered myself a competent chef. Imagine my confusion when one Saturday at my Grandma’s house, I made her scrambled eggs and she pronounced them burnt. Burnt? What was she talking about?
Fast forward a few years, and I’ve learned a thing or two around the kitchen. The first thing I learned was that my Grandma, well, she was totally right. I had burned those eggs to a crisp. Today, I may or may not be a scrambled egg snob. I’m pretty sure I know how to make perfect scrambled eggs. And so you can learn the easy way, rather than the hard way, here are my 5 tips for a perfectly moist and fluffy scrambled egg.
- Add a tablespoon of plain (unsweetened) greek yogurt instead of milk. Crack your eggs into a bowl and add one tablespoon of yogurt per two eggs. Whisk together with a fork until the yogurt is fully incorporated. You can play with the amount of yogurt you like, but adding too much will make the eggs runny, so don’t get carried away!
- Add eggs to a preheated hot pan, but immediately reduce heat to medium-low.
- Use a heat-resistant rubber spatula to keep the eggs from sticking to the edges of the pan and begin stirring the eggs right away, not allowing an “omelette” to form. Continuously stir the eggs as they cook.
- This is a bit controversial, but I prefer to add salt just as the eggs begin to come together. Adding salt too early breaks down the proteins in the eggs, and changes the texture, making them more dense than fluffy.
- Remove the eggs from the pan immediately, and before they are fully cooked. Eggs will continue to cook for a few seconds after the heat is turned off, so turning them off a bit early will counter this.
So there you have it, my recipe for perfectly scrambled fluffy eggs.