I’ve made scrambled eggs most of my life. When my kids were much younger, one egg in a microwave-safe glass bowl for 1 minute was an instant breakfast. Recently I’ve experimented with cooking them on the stove-top attempting to get a really light, fluffy texture.
Over the past couple of months I’ve added 1/8 tsp of cream of tartar per 2 eggs as I’ve whipped them in a bowl. I’ve been doing this on the advice of several articles I’ve read on getting them fluffy. No more. I’m adding milk to the scrambling process.
I just whipped up 2 scrambled eggs to have with some left over holiday ham and they were the lightest, fluffiest eggs I think I’ve ever had.
- 2 eggs
- 2 tsp whole milk
- 1/2 tsp butter
Whip eggs with mik in a bowl using a fork. Melt butter in a non-stick skillet over medium-high heat until just foamy. Add eggs and drop heat to low. Constantly push eggs toward middle of pan forming a larger curdle mass in the middle. When egg liquid is all gone, evacuate eggs from pan to serving plate and let stand 1 minute. Enjoy!
Now I used the drippings from the ham I heated in the 10″ pan instead of the butter but I don’t think that’s what made them fluffy. I think it was the milk and not over-cooking them. Now if I can only get my hash browns to turn out I’ll have a great breakfast trio!