The Secret Ingredient for Extra Fluffy Scrambled Eggs Is Not Milk


Scrambled eggs seem like such a basic breakfast recipe, but it’s surprisingly easy to get them wrong. Leave them in too long or use the wrong heat, and suddenly the restaurant-quality dish you had in mind has turned into a disappointing pile of dry, rubbery eggs.

Scrambling eggs without any extra liquid can turn out fine if you do it right. Preheat your pan on medium, whisk your eggs before adding them, and then stir frequently once they’re in the pan. But adding a little something extra can give your eggs an ultra-silky texture—along with these tricks for making the perfect eggs.

You’ve probably grown up adding milk to your scrambled eggs before cooking. To be fair, whole milk can add creaminess and nice color to your breakfast, found a Rodale’s Organic Life test comparing plain scrambled eggs with four different add-ins. But a different ingredient can do an even better job of stepping up your breakfast game. (No matter what you add, use a celebrity chef’s tips for making the best scrambled eggs.)

According to the tester, whisking in a dollop of sour cream for every two eggs in the bowl will give the absolute best texture. “Think of the finest scrambled eggs you’ve ever had and multiply that taste by ten,” writes Rodale’s Organic Life tester Concetta Smith. Wow.


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