The subject of eggs isn’t one thing I take flippantly. Throughout culinary faculty, we devoted a whole week (learn: 20 hours within the kitchen) to studying all of the completely different strategies to arrange eggs…boiled, omelets, soufflés, you title it. However I’ll be the primary to confess that of the handfuls of strategies we discovered, I apply just one on daily basis: scrambling eggs. That is what sparked my motivation to check six methods to make the fluffiest scrambled eggs ever. And folk, we’ve egg-ceptional information, which is that there’s *truly* one clear winner.
Just a few issues to remember about this scrambled eggs experiment
First issues first, I need to outline the management variables within the experiment. For every trial, I used two natural pasture-raised eggs ignored of the fridge for about an hour earlier than cooking to return to room temperature-ish. Subsequent, I used Diamond Crystal Kosher Salt for seasoning, and if butter was used, it was unsalted. Moreover, I used unsweetened Elmhurst 1925 Cashew Milk when milk was required and Graza Drizzle Additional Virgin Olive Oil to grease the pan if wanted. Lastly, my go-to nonstick pan of selection was the 10-inch Tramontina Skilled Aluminum Nonstick Restaurant Fry Pan (which retails for $33 on Amazon).
Now the enjoyable half: the variables. To determine the easiest way to scramble eggs, I narrowed it down to 6 of the preferred strategies I’ve encountered over time. This included the next strategies: chilly pan, sizzling pan, microwave, blender, water, and bain-marie. For every of those, I assessed them based mostly on the ultimate “fluff” stage (or consistency) and the way lengthy it took me to arrange them (in minutes). For his or her fluffiness, I ranked them on a one to 5 scale—5 being the fluffiest.
6 methods to arrange scrambled eggs
1. Chilly Pan Methodology
For this methodology, I took inspiration from Gordon Ramsay’s scrambled eggs recipe, which has over 50 million views on YouTube. In a nonstick pan, add two eggs (not whisked) and a tablespoon of chilly butter. Then, flip the warmth to medium, medium-high, and start whisking the eggs with a heatproof spatula. As curds begin to kind, alternate between shifting the pan on and off the warmth whereas stirring—consider making risotto. Repeat this course of about 4 instances, being cautious to not overcook the eggs—season with salt about midway by. Then, simply earlier than the eggs are totally cooked, take away them from the range—the residual warmth within the pan will proceed to cook dinner them.
Texture: Creamy (not a lot fluffy), small curds, and a clean, luxurious, melt-in-your-mouth really feel.
Time: 5:20 minutes
2. Scorching Pan Methodology
Admittedly, that is the strategy I exploit on a day-to-day foundation once I’m pressed for time. In a small bowl, whisk collectively two eggs with a pinch of salt. In a nonstick skillet, over medium to medium-low warmth, add one teaspoon of olive oil. As soon as the oil and the pan are reasonably sizzling (a couple of minute), add the whisked eggs. Utilizing a heatproof spatula, slowly displace the egg combination by shifting from one finish to the opposite to create a scraping impact and kind massive curds. Take away the eggs from the pan simply earlier than they’re totally cooked.
Texture: Delicate massive curds that must be eaten quickly after cooking to keep away from rubberiness.
Time: 2:35 minutes
3. Microwave Methodology
Sure, it’s fast and straightforward—however the shortcut is noticeable within the ultimate end result. In a small, microwave-safe bowl, mix two eggs, a pinch of salt, and two tablespoons of nut milk (must be a one tablespoon per egg ratio) and whisk till mixed. Then, microwave on excessive in 30-second increments, stirring in between to interrupt up the egg curds till totally cooked. Needs to be two to a few instances relying in your microwave’s energy.
Texture: Very rubbery and inconsistent texture with distinguishable flecks of yolk and whites.
Time: 2:00 minutes
Fluffiness: 1 (or 0)/5
4. Blender Methodology
This was probably the most shocking of all of the strategies by way of comfort and fluffiness. Mix two eggs and a pinch of salt in a blender till gentle and foamy. In a nonstick skillet over medium to medium-low warmth, add the eggs. Keep away from agitating them till the underside begins to curd to assist protect the air bubbles. Utilizing a heatproof spatula, slowly stir the eggs to kind massive curd-like items and take away them simply earlier than they’re performed cooking—there’ll nonetheless be some foam on the floor.
Texture: Delicate and fluffy massive curds with a small quantity of egg foam on high.
Time: 2:45 minutes
5. Water Methodology
That is the strategy many have been utilizing for fairly a while now (thanks, TikTok). In a small bowl, whisk collectively two eggs, two tablespoons of water (it must be a one tablespoon per egg ratio), and a pinch of salt. In a nonstick skillet over medium to medium-low warmth, add the eggs. Utilizing a heatproof spatula, slowly stir the eggs to kind massive curds.
Texture: Fluffy massive curds with an ethereal texture.
6. Bain-Marie Methodology
I’ll preface this by saying that it’s positively an arm exercise. In a medium saucepan, add about two inches of water and convey to a boil over excessive warmth. As soon as boiling, scale back the warmth to a simmer. Then, fastidiously place a heatproof glass bowl over the saucepan, making certain the bowl’s backside doesn’t contact the water. Add two whisked eggs, one tablespoon of butter, and a pinch of salt. Utilizing a heatproof spatula, slowly stir the eggs till small curds kind.
Texture: Small, clean, and creamy curds.
The easiest way to cook dinner scrambled eggs, in response to our checks
TL;DR? The outcomes are in. The easiest way to cook dinner scrambled eggs is hands-down the water methodology.
Including a splash of water to your egg combination has a transformative impact. Of all of the strategies, this one ranked highest by way of fluffiness—the egg curds felt ethereal and light-weight. In fact, it’s also possible to check swapping water with milk or heavy cream, too. Coming in at a detailed second by way of fluffiness was the blender, adopted by the recent pan strategies.
Now, if creaminess and an opulent mouthfeel are your final purpose, the chilly pan and bain-marie strategies are your finest bets. Lastly, the microwave methodology ought to solely be used as a final resort—because it resulted in extremely rubbery scrambled eggs. Ick.
An RD shares why eggs are principally nature’s multivitamin:
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