Soft And Fluffy Scrambled Eggs Recipe

Scrambled eggs are a deceptively simple dish — deceptive in that, while they seem like the easiest thing in the world to cook, they're surprisingly difficult to get just right. If you prefer ordering scrambled eggs in a restaurant as you find they taste so much better than the kind you make at home, we suggest giving this recipe from developer Catherine Brookes a try, as she utilizes a special method to cook the eggs to fluffy perfection.

As Brookes explains, "The way you cook scrambled eggs can totally alter their taste and texture." If you cook them for too long and/pr you over-stir them, you'll wind up with eggs that are too dry. If you don't cook them quite long enough, they will be runny. Here, however, she is cooking them over a medium-low heat and using what she calls "gentle stirring motions" in order to ensure that the texture comes out just right.  If you scramble your eggs according to her directions, you'll find the results to be, in Brookes' words, "the ultimate fluffy, creamy and soft eggs."

To make these scrambled eggs, you'll only need the eggs themselves, plus some salt for seasoning and a little bit of butter to cook them in. If this sounds a little plain for your taste, Brookes does say, "You could always add in a little of your favorite spices or herbs," or you could always try sprinkling some soy sauce into your beaten eggs.

Before you scramble the eggs, it really helps to crack them into a bowl first, then beat them with the salt. Pre-beating the eggs prior to scrambling them is a step you should not skip. Not only does it add air that helps to make them fluffy, but it also allows you a chance to pick out any broken bits of eggshell.

Melt the butter in the pan over medium-low heat. If you're wondering what type of pan to use, Brookes says that "a frying pan with a wide base and low sides works best here." Pour the eggs into the pan, then use a heat-proof implement that won't scratch the pan's surface to swirl them in circles (Brookes suggests a silicon spatula or a wooden spoon).

You should soon start to see some solid lumps in the eggs. Once they're about half solid, use your spatula or spoon to gather them up with long sweeps. "At this point," says Brookes, "you don't want to stir too vigorously and break the egg down too much or it may become dry." She explains that larger clumps will result in softer, creamier eggs.

When the eggs are almost, but not entirely, solid, take the pan off the heat. The reason for doing so, as Brookes tells us, is that "the eggs will continue to cook slightly for about 30 seconds or so after removing from the heat."

Brookes likes to eat these eggs on top of toast with a sprinkling of chives, but she notes that this is an optional serving choice. She suggests that these scrambled eggs could be eaten alongside other breakfast foods such as bacon, sausages, and hash browns. You might also like to use them in a breakfast taco or burrito or add them to fried rice, as well.