I’ll skip the thick, flat, dense eggs, thank you very much. Instead my favorite scrambled eggs involve a plate piled high with large, soft yellow curds that spring back with the lightest touch and practically melt in my mouth; the kind of eggs that are fluffy and almost cloud-like.
A quick splash of milk or cream certainly makes for tender eggs, and might even give them some fluff, but there’s another ingredient that does the job even better.
It’s All About the Bubbles
It's seltzer! Yes, carbonated water. It’s my regular drink of choice throughout the day, and as it turns out, a surprisingly useful ingredient when it comes to making scrambled eggs. Just a splash of seltzer makes for the fluffiest scrambled eggs you’ve ever tasted.
You know those tiny bubbles that fizz and pop — the ones that dance on your tongue and make seltzer such a fun drink? Well those bubbles are also what make seltzer such a smart ingredient to cook with. Seltzer's power is all in its bubbles. When used in cooking, these bubbles create pockets of trapped air that expand when heated, which ultimately result in the eggs tasting lighter and airier.
When adding seltzer to your eggs, about one tablespoon of the fizzy stuff for every two eggs is enough to get the job done. It’s enough to give your eggs a giant cloud-like lift without making them watery or runny. If you typically use milk or cream to give your scrambled eggs a boost, try swapping them for a spoonful of seltzer next time.
When it comes time to eat, you won’t actually even taste the seltzer; the eggs don’t pick up any of the effervescence that comes with carbonation. I recommend sticking with plain seltzer and saving the fruity flavors for drinking. The biggest difference you’ll notice is where it counts — in the texture of your scrambled eggs in the form of large light and airy curds.