I Cooked Scrambled Eggs Every Single Day for a Year and Discovered the Easy Trick to Making Them Ridiculously Fluffy
Learning how to prepare an egg is the first step to gaining confidence in the kitchen — when you just know the moment a fried egg goes from over-easy to over-medium (and you can flip it without fear of the yolk breaking), or when you’ve got the timing down for the most luxe jammy yolk. While serving up a plate of scrambled eggs should be the simplest place to start, the number of breakfast plates with tough, dry, or rubbery eggs tells another story.
A while back, I made it my mission to perfect my scrambled egg technique and cooked them every single day for a year. (It helped that scrambled eggs were one of the few foods that my then-toddlers would consume without a fuss.) I tried all of the tricks (from adding water to sour cream and cooking in brown butter) and scrambling techniques. The one thing that made the biggest difference was already sitting on my countertop. Frothing my eggs with a milk frother was the secret to serving the fluffiest scrambled eggs.
Why I Love Using a Milk Frother for Scrambled Eggs
Food writers, chefs, and even your food-loving friends will claim that adding cream or even crème fraîche is non-negotiable. But in reality, the beauty of serving scrambled eggs is that you only really need two ingredients — eggs and salt. It’s how you treat the eggs that makes all of the difference.
The first step to perfectly fluffy, soft scrambled eggs is to make sure the eggs are thoroughly beaten. Even after several minutes of whisking with a fork or whisk, there are bound to be streaks of egg white that are not completely incorporated. Instead, whisk the eggs together with a wand-style milk frother. This $10 tool not only combines the egg and yolk in about 1 minute, it incorporates air into the eggs. You’ll know they’re ready when the eggs are consistent in color and frothy bubbles have formed.
Add the eggs to a lightly buttered nonstick skillet and cook, stirring gently as the eggs begin to set. Remove the eggs to a plate while they are light in texture and still slightly wet in consistency. Once the eggs are cooked, some of that air is trapped by the egg proteins giving your plate of scrambled eggs the light and fluffy consistency you’ve been dreaming of.