ADVERTISEMENT
Sure you could shave a few minutes of time if you decide to just go ahead and crack the eggs directly into the pan rather than a bowl. Plus, you'll only have one dish to wash, right? Right, but you'll also have disappointing scrambled eggs.
When you crack the eggs right into the pan, you won't have a chance to get any air into them and you'll have sad, streaky eggs instead of perfectly scrambled eggs. Instead, crack the eggs into a bowl first, then whisk them with a fork or whisk. This will get air into them, resulting in fluffier, softer eggs.
3. Use water, not milk or cream
After cracking the eggs into a bowl, many people decide to add milk or cream thinking that this will give them richer eggs. But in fact, all it will do is weigh down the eggs and take away the fluffiness you were trying to incorporate in the first place. An easy fix? Just use water instead. The eggs will still be fluffy and moist, and you'll have a chance to add that richness later.
4. Cook on a low heat
Scrambled eggs don't take a long time to cook, so you don't have to crank the heat super high to speed things along. In fact, if you do, you'll dry the eggs out, which no one wants. Instead, heat the pan over medium heat before you add the eggs to get the pan hot. Just before adding the eggs, lower the heat even further to medium-low. It might take just one more minute to thoroughly cook the eggs, but it will be well worth it.
5. Get your eggs just right
Scrambled eggs are a very personalized dish. Some like a plate that's full of large, fluffy pieces of eggs, while others prefer pieces that are just as fluffy, but much smaller. There's no right or wrong here; it's all a matter of personal preference. But to get yours just right, you have to know the technique.
ADVERTISEMENT
