How do I make fluffy scrambled eggs?
According to Food Network, use milk to make fluffier scrambled eggs. Here's a recipe from the Food Network Kitchens site: Crack the eggs into a bowl and whisk in the milk. Season the eggs with salt and beat the mixture with a fork or whisk until combined. Over-beating makes the eggs thin. As the eggs cook, the milk turns into steam, puffing up the eggs as they firm. The traces of sugar, fats and protein in the milk also help to make larger curds. The larger the curds, the more steam is trapped. Water will dilute the flavor and they will not be as soft and fluffy. Don’t add more than five teaspoons of milk per egg, because the eggs can’t absorb all that milk. Cook the eggs in a heavy nonstick pan or a well-seasoned pan to prevent the eggs from sticking. Don’t use too large a pan either, or the batter will spread out and cook too quickly. An eight-inch pan works well for two eggs, a 10-inch pan for four eggs. Preheating the pan over a medium heat also keeps the eggs from sticking. Add butter or oil – about a teaspoon per egg – and heat it. Add the eggs and let them begin to set; then, with a heatproof rubber spatula, push the curds to one side and let the uncooked eggs spread over the surface of the pan. Repeat this action until the eggs are cooked to the desired degree of doneness – eggs taste best when slightly moist.
How much milk would I use to make fluffy scrambled eggs?
water, in eggs.. :( ewwww.. never in a million years.. for really fluffy, do like Waffle House does it, use a milk shake mixer to fluff them first..
How do I make really fluffy scrambled eggs?
This is your answer! The key to making fluffy eggs is to whisk them really fast with the milk. Whisking allows air to get to the eggs and makes them look frothy after about 2-3 minutes. I use a spoon and just whisk really fast.. It is like making meringue which is very light and fluffy.. Then add your eggs to olive oil or butter in the pan.. I don't even really mix them around too much... Just let it cook and when almost done mix i a bit.. This works well with making fluffy omelettes too.. Hope this helps..
How do you keep scrambled eggs fluffy and warm for a buffet?
I'm afraid eggs kept warm for a long amount of time will cease to be fluffy at some point because the warming will continue to cook them and make them tough. Here's what we did. We mixed a dozen and a half eggs in a blender and added a teaspoon of light cream per egg. Get a cheap hot plate and bring your skillet out to the buffet table and you can either just pour out as much egg as is needed per person and cook it at the buffet or let them do it. You can have bowls of chopped toppings and ingredients that your guests can choose from. If you have a break in the egg scrambling, just wipe out your pan (non-stick is going to work best for the buffet) with a paper towel and leave it on the warm setting so you don't have to start from cold. Things will move much faster and you won't miss out on your guests. Another idea is baked eggs. Grease a muffin tin (or two) and press a slice of bread into each cup being careful not to perforate the bread as you press it in. Good old white bread works best for this. Pour in the blended egg mixture (with a little salt and pepper added) or just crack in a whole egg as is. Sprinkle with a little grated parmesan and bake at 350 for about 10 to 15 minutes in a preheated oven or until the egg is firm enough to lift out of the tin in the toast without it leaking. You can leave them in the tin until they're served which will help keep them warm.
What's your way to cook SCRAMBLED EGGS?
What kind of pan, do you use oil or butter? Do you add anything to then like milk or water? Do you cover or not? Do you like them soft or hard? How do you make yours?