The Secret to Perfect, Fluffy Scrambled Eggs

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by Nindo Mom on March 7, 2011

It took me a while to figure this out — but I’ve done it, at last!

With my old way of making scrambled eggs, I loved to use real butter–but unfortunately, butter browns quite easily. And this means that cooking eggs is butter is likely to result in eggs that brown. You can reduce this tendency to brown by cooking the eggs at a lower temperature–but be careful–because lowering the temperature by too much may cause the eggs to dry out during cooking as the moisture slowly evaporates away.

Eggs are a whole food–and as such, are super healthy. When you eat an egg, you’re eating what would have been the whole chicken–so you benefit from all the vitamins and minerals it contains.

Stats for this Recipe:

Servings: 3
Calories per serving: about 105
Prep Time: 2-3 minutes
Cooking Time: 5-6 minutes

Steps to Cooking Fluffy Scrambled Eggs:

Preparing the pan

  1. Take a non-stick pot and spray lightly with nonstick spray made from Canola Oil.
    (I used to use butter, but using a canola oil spray adds negligible calories, has a light taste, and is much less likely to cause premature browning of the eggs the way butter can. A benefit to using the pot with a small circumference helps to limit the amount of direct contact the eggs have with the pot–which again, limits browning.)
  2. Heat pot over a medium heat as you prepare the egg mixture.

Preparing the Egg Mixture

  1. Take 3 Eggland’s Best Eggs (Extra Large) and place them in a large bowl.
  2. Add 1/2 cup Horizon Organic Fat Free milk.
  3. (This would be the time to add a little salt and pepper, if desired. I prefer to avoid added salt, most of the time.)
  4. With a fork, whip rapidly for about 2 minutes, getting as much air into the mixture as possible.
  5. Pour mixture into pot.
  6. Place the edge of a non-scratching plastic pancake turner on the bottom of the pot and draw it through the eggs. As you do this, make sure to not lose contact with the bottom of the pot. When the turner reaches the side of the pot closest to you, reverse direction and push to the other side of the pot–again, without losing contact with the bottom of the pot. Repeat these steps, moving slowly to avoid splashing egg up on the side of the pot and scraping the sides as necessary. Continue until eggs are fully cooked–about 6 minutes.

So there you have it. The secret to perfect, fluffy scrambled eggs is to add a bit of milk, to whip plenty of air into them, to cook without  browning–and in a way that keeps as much of the air in the eggs as possible. So I guess it’s really four secrets, not just one.

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