Silly question: how can I get the scrambled eggs I make at home to be a fluffy as when I eat breakfast out?

Answer 1

It depends on where you are eating. Most restaurants use cartons of eggs, but its not a carton like we get. They buy eggs that come in a milk carton, and they are already mixed together in a liquid form. When it comes time to cook some eggs, they just pour them from the box. This may be one reason for the difference. Also, some people will mix in a little bit of milk to their eggs for fluffiness. I don't personally believe that milk makes eggs more fluffy, I think its just an easy way to get more eggs from your eggs.

Some people scramble their eggs in low heat. This is wrong. It should take no more than two minutes to scramble 1-3 eggs. Scrambling them under medium-high heat for short periods will make your eggs "fuller". Just make sure that you keep the eggs moving while they cook in the pan, otherwise they will burn on the bottom. Just keep folding the eggs over themselves.

Answer 2

Beating them for well, and for a good while makes them very fluffy. Next time you beat them at home, use a wire whisk. Or even better, one of those wand-blenders you hold in your hand. If you use a whisk, make sure your bowl is pretty big, so you can sort of tip the bowl to the side, and really whisk them. Whisk them good for a good minute or two. The excess beating breaks down the stringiness of the proteins.

A little water in the eggs helps too. Put some in before you start mixing.
1 egg - 1 tsp.
2 eggs - 2 tsp.
3 eggs - 1 Tbsp.

Another tip to making good eggs is to use good oil. I bought this: Carapelli Extra Light Olive Oil (it's the last one on this list)
http://www.carapelliusa.com/product.html
It doesn't even taste like olive oil. But it's the bomb. And it makes anything you make taste good. After having this, I don't see why people like using the extra virgin kinds.

Answer 3

Add a pinch or so of cream of tartar and beat them until they are very foamy before putting them in the pan. You can use a fork but a whisk or an actual egg beater would be better. Once they are in the frying pan, stir constantly so they don't stick flat to the pan. Cook them quickly on high. If you don't have the cream of tartar right now, just follow the other steps and they will be almost as good.

Answer 4

3 eggs scrambled with 2 tbsp water. Season with salt and pepper and cook over medium low heat. When the eggs begin to set, start scraping the bottom of the pan and fold over gently with a rubber spatula. Continue in this manner until the eggs are cooked to your liking.

Answer 5

Air is the ingredient you seek. Crack your eggs into a bowl and whisk them briskly before pouring them into a preheated pan. I prefer a bit of olive oil coating my pan, but non-stick spray will do just fine. Use a medium-low setting and let the egg begin to firm up around the edges before folding it in towards the center. Once you start working the pan, keep it up until the egg becomes 80% cooked and remove from heat. The heat of the pan itself will finish the egg without over cooking it.

Answer 6

Use a whisk and really beat the eggs well before you put them in the frying pan. I sometimes add a tablespoon or so of milk to them as well.

Answer 7

Keep working the eggs inward with your spatula as you cook them slowly! This adds air to the eggs and they will be nice and fluffy! Enjoy

Answer 8

Not a silly question at all. The secret is -- cook them in the microwave. Absolutely, totally different than the way they turn out in the frying pan.

Answer 9

Just before you pour the eggs into the pan you whip them with a fork which adds air into the mix fluffing them a bit.

Answer 10

Yes, cook them in the microwave! *But* do it in short 1 1/2 to 2 minute intervals, stirring and 'cutting' the cooked portions into the uncooked. I also use water rather than milk - saw that on "TIPical MaryEllen" once.