Does anyone know the secret to really fluffy gourmet scrambled eggs?

Answer 1

Add a tablespoon of water or milk.

From http://www.americastestkitchen.com/foodscience.asp?foodscienceid=133&iSeason=7

Cooking causes profound changes in the structure of egg proteins. Heat encourages these proteins to unfold, stick together, and form a latticed gel. As a result, eggs transition from a liquid to a semisolid that you can pick up with a fork.

Most scrambled egg recipes call for some sort of dairy. Both the water and the fat in dairy ingredients keep the eggs from becoming tough by getting in between the protein strands, preventing them from joining too tightly. The water also helps to incorporate pockets of air and steam into the eggs as they are gently folded. This translates into fluffy scrambled eggs.

When we added hearty ingredients (each containing some water) to our scrambled egg recipe, however, the eggs became watery and weepy. That's because eggs can hold only a limited amount of water-too much and they weep as they coagulate. Our solution to the problem of weepy eggs was to reduce the amount of liquid we had been using by 50 percent and to make our liquid of choice half-and-half rather than milk. While these scrambled eggs are not quite as fluffy as those made with milk, the extra fat in the half-and-half made for a pleasing texture, and the added heaviness of the eggs was imperceptible once sausage, bacon, and vegetables were folded in just before serving.

Answer 2

Add a splash of cream to the eggs, and beat them well.

Melt a small amount of butter in the top of a double boiler. Bring the water to a simmer, and cook the eggs in the double boiler, stirring constantly. In about 20-25 minutes you will have the most wonderful scrambled eggs you have ever tasted.

I usually cheat and cook them in a skillet over low heat for 15 minutes or so. The key is to cook them slowly and stir constantly.

Answer 3

Yup...
Whip the eggs in a blender, really whip 'em.
In a non-stick pan, melt butter ONLY - so oil or margerine or shortening.
Add the eggs and cook slowly under low to medium heat, constantly stirring and scraping the egg off the surface of the pan, not letting 'em develope curds. Do this until they're done to your taste, some like them moist, others a bit dry. I like to throw in some grated cheddar at times.
Light, fluffy and sooooo good !

Answer 4

Medium high heat is the key to good, fluffy, moist scrambled eggs. They take less than one minute to cook, and there's no need to add anything to them. Low heat results in a compact, highly separated egg, and milk only adds to the moisture content, which is preserved naturally by cooking on high heat. It also makes them springy, in my experience, which is not the same as fluffy.

Make sure your pan is hot before you add your fat (butter/oil), if any; if butter, wait until the sputtering has subsided, and quickly pour in beaten eggs (room temperature is best, if you care to take the time - I set mine in a bowl of warm water for five minutes). Keep them moving and get them out of the pan just as soon as the last bit has coagulated. It may take a little practice before you get them just the way you want them.

Answer 5

No trick to it, and no extra ingredients necessary. When the eggs go into the pan start shaking the pan back and forth AND side to side (a little practice maybe will be required). They can get up to and inch thick depending on the size of the skillet if you're using 3 eggs. Great for omelettes too.

Answer 6

Add a tablespoon of milk per egg, and whip them really good with an egg beater, dump into a med hot frying pan with melted butter, then make sure you let them cook just a bit, and keep scrambling them.. they will be great!

Answer 7

I read a recipe that said you should add cream to the eggs and cook them very slowly but I've never had the patience to try this method.

Answer 8

yes. add little bit of milk ( 2-3 tbs for an egg). It will give u fluffy look.

Answer 9

Cook them at a lower temp. Like medium or a little less.
Stir a little sour cream into them for richness.

Answer 10

Whip them up with salt and a little drop of water, works every time!