Add a splash of this liquid for fluffy eggs and a splash of another for creamy eggsits that easy.
When it comes to scrambled styles, you’re able to’t deny the appeal of fluffy eggs.
Im going to show you how to make the fluffiest scrambled eggs," she said in her tutorial.
“These are not loose and runny, like a French scramble.”
Continuing to describe her technique, Hayden said, But theyre also not sad and dry.
Theyre just cooked through and perfectly pillowy.
A good rule of thumb is 1 tablespoon of water per egg when making a scramble, Brekke says.
The water steams the eggs as they cook, keeping them moist, light and fluffy, Hayden adds.
According to Hayden, you should keep a close eye on the edges near the rim of the pan.
Just push the cooked eggs toward the center of the pan and leave them alone.
Aggressive stirring or chopping will just break the curds up and deflate any big airy pieces of egg.
Milk lends itself to creamy scrambled eggs, Brekke says.
