How To Make Fluffy Scrambled Eggs

photo by woodleywonderworks

Maybe I’m in a cooking mood, maybe I’m just hungry or maybe I’m grasping for blog fodder, but whatever the case, I have decided to let you in on a secret you’ve been dying to know.

I’ve mentioned my love for all things breakfast a few times. When I was pregnant with Lydia, I craaaaved scrambled egg sandwiches…fluffy scrambled eggs with a beautiful piece of processed cheese on top in between two pieces of bread. Add a glass of orange juice and you’ve got a glimpse of heaven, folks.

It has taken me years–YEARS to emulate the fluffy goodness of my dad’s scrambled eggs. At first my eggs resembled a sliced and diced omelet (think IHOP or any other fast food egg. *gag*). But finally after years–YEARS of practice, I have discovered the secret. The secret to fluffy eggs.

So, here we go, my first (and only, I’m sure) food tutorial:

HOW TO MAKE FLUFFY SCRAMBLED EGGS

1. Crack egg into bowl. Yes, even if you are only making one egg. For the love of all things eggy, please do not break the egg into the pan.

2. Stir. Add a small amount of water or milk. Just enough to make your eggs not so…gelatinous.

3.Turn stove on MEDIUM or below.

4. Melt a tiny bit of butter or oil in pan.

5. Pour eggs into pan.

6. With a spatula (preferably a silicone one) spread/scrape/push (do not STIR) the eggs so you see the bottom of the pan. Do this gently so the rest of the eggs can slide into the open space. Continue doing so in a semi-orderly fashion until there are no more runny eggs. I think you should do this almost continuously never allowing the eggs to really set for any long period of time.

7. When they begin to look fluffy and you cannot spread/scrape/push them anymore, you may want to let them sit for a half a minute to get any yucky egg white that’s still a little…gelatinous. (Seriously, is that the grossest word EVER?) And even flip them over to get the “top”.

8. Serve. Bask in the egg-tasticness.

{{WOW. That is why I do not write tutorials.}}

Let me summarize:
1. SOFT HEAT.
2. SPATULA.
3. SLIDE don’t STIR.
3. SLOOOOOOOOW.

And there you have it. The most delicious, delectable eggs you’ll ever put in a sandwich or pop in your mouth!

(more of a fried egg kinda gal? guy? try Mandi’s fried egg meal…and the inspiration for this post!)
(also, if you don’t believe me, you might want to read Mr. Breakfast’s Saga of the Scrambled Egg. Egg-cellent.)

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