How To Make Scrambled Eggs That Are Fluffy And Creamy At The Same Time

Waking up to "eggs and bakey" is a delightful morning treat that can be light and simple, yet satisfyingly nourishing. The key to delectable scrambled eggs starts with warm butter. Add a teaspoon to your pan and let it simmer to a slight sizzle before you add any albumen to the skillet. Now that you're cooking with hot butter, the fun can begin. According to expert chef Nelson Serrano-Bahri, director of innovation at the American Egg Board, there are a number of different tricks to get your curds softer and fluffier than buttermilk biscuits.

Remember to whisk your eggs prior to cooking them. Beat the eggs in a bowl and bring them to a froth before you throw them on the skillet. That adds air to the emulsion and makes for a fluffier end result on your plate. It also adds more uniformity to your scramble, according to our resident "eggspert" Serrano-Bahri.

One ingenious tip is to separate a couple egg yolks and add them to the mix with your whole eggs before you cook. "Adding extra egg yolks increases the fat content in the scrambled eggs, which contributes to a richer and creamier texture and provides more emulsification, helping trap air and create a fluffier consistency," Serrano-Bahri explained.

It may be a bit counterintuitive to some, but sprinkling a teaspoon of seltzer water into your beaten whisk can breathe life into your eggs as well. That adds steam to the formula, which expands the eggs and makes them feathery. Cooking, when deconstructed, is merely a lab experiment with heat and food, so good science always enriches a tasty recipe. 

The trial and error process of keeping your scrambled eggs from becoming runny or dry is a meticulous balancing act that can take years to master. A consensus among most professional cooks is it's best to roast your eggs slowly over low heat to preserve the moisture that keeps them light and airy. So patience is key, but so is technique and little bit of ingenuity. Too many protein bonds set in when you let your eggs simmer at high temps for too long. That results in tough and rubbery overcooked scrambles that not many egg-lovers will enjoy. 

One other tactic you can employ is using a flexible spatula to move any runny eggs to the center of the skillet while they're cooking. Repositioning those undercooked sections to the eye of the heat source will give you a better overall cook through and eliminate any drippy pockets.

To improve the taste, never forget to salt and pepper to your personal preference. Bland eggs are problematic for everyone. And add as much cheese as you'd like along the way. You can also whisk in a tablespoon of sour cream or a dollop of cream cheese at the end of the scramble to add more creaminess to the egg curds. The main objective is big, fluffy eggs that melt in your mouth with each morsel you take a bite into. Bon appétit!