Fluffy Eggs?

Question

My wife thinks the eggs I scramble for her aren't fluffy. She says her grandmother used to make "fluffy eggs." I use two eggs, a tablespoon of milk, a pinch of salt and beat them mercilessly in the bowl and then continue to beat them in the pan until they are thoroughly cooked.

What am I not doing? Anyone have any ideas or suggestions?

Answer 1

Your recipe is spot on...lower the heat and don't stir them in the pan...once they hit the pan, the stirring has accomplished its job.

You are beating air into the eggs at first...then when you put them into the pan, you are beating the air out of them...make sense? Good Luck!!!

Answer 2

To make fluffier scrambled eggs, use milk.

Crack the eggs into a bowl and whisk in the milk. Season the eggs with salt and beat the mixture with a fork or whisk until combined. Over-beating makes the eggs thin. As the eggs cook, the milk turns into steam, puffing up the eggs as they firm. The traces of sugar, fats and protein in the milk also help to make larger curds. The larger the curds, the more steam is trapped. Water will dilute the flavor and they will not be as soft and fluffy. Don’t add more than five teaspoons of milk per egg, because the eggs can’t absorb all that milk.

Cook the eggs in a heavy nonstick pan or a well-seasoned pan to prevent the eggs from sticking. Don’t use too large a pan either, or the batter will spread out and cook too quickly. An eight-inch pan works well for two eggs, a 10-inch pan for four eggs. Preheating the pan over a medium heat also keeps the eggs from sticking.

Add butter or oil – about a teaspoon per egg – and heat it. Add the eggs and let them begin to set; then, with a heatproof rubber spatula, push the curds to one side and let the uncooked eggs spread over the surface of the pan. Repeat this action until the eggs are cooked to the desired degree of doneness – eggs taste best when slightly moist.

Answer 3

The best scrambled eggs - use two eggs and a tablespoon of CREAM (not milk). Beat until just combined (don't beat mercilessly), add a small amount of cheese and cook in a pan, folding mixture until fluffy. Never fails! DO NOT OVER COOK!

Answer 4

1. Don't put salt and pepper in the eggs until they are almost cooked.
2. Don't beat them so much - less is more
3. Don't use milk or cream - water is better and, seltzer or club soda will make your eggs even fluffier
4. Cook very slowly over a very low flame.
5. Take the eggs off the heat before you think they are cooked (they continue to cook from the heat of the pan - they don't have to be on a flame.

Answer 5

Mine have always been really fluffy. I turn the pan on and start melting a chunk of butter. Pour in some milk, then crack your eggs right into the pan. Then poke the yolks and stir it just until its combined. Over beating tends to make them tough. And take them off the heat just before you think they'll be done. The heat of the pan will finish it up. If you heat them too long they get harder as well. Hope I helped!

Answer 6

Try NOT beating them after you put them in the pan. Wait until they start to bubble, then fold them like you're braking up an omelet to let the uncooked parts pour into the bottom of the pan. Don't over-stir and don't over-cook. When they look almost done, turn off the burner. The pan should still be hot enough to finish the job.
If that's still not good enough for your wife, ask her to show you how she makes them and pay attention. Eggs happen fast.

Answer 7

Your intentions look true. It could be your elevation thats screwing you over. I like to use a wooden spoon, I make sure the eggs don't get burnt by stirring them continuously and I don't crush the eggs with the stirring stick.

It could also be your pan. Another thing that helps is using whole milk and maybe more than a tablespoon (depending on how many eggs you are using).

You could also ask her grandmother how she does it...

Answer 8

Use a whisk to beat them.
Try putting in a little seltzer.
You don't need to keep beating them in the pan, just take the spatula and keep moving the cooked parts to the center and tip the pan so the uncooked egg moves to the side then move them around some. Don't let them get brown. Keep them softer.

If she doesn't like them she can cook them herself!

Answer 9

Probably beating them up too much... I'm not a chef, but I find you have to be very gentle with eggs. Just mix them up with a fork when raw, don't overdo it. Put small amount of butter in pan, get it good and hot (butter goes frothy), add eggs all at once. Use a spatula and stir slowly and gently, stir as well as flip and fold, don't overcook, dry eggs are just gauche. Hope that helps.

Answer 10

you might want to try a Tbs of heavy wipping cream instead of the milk and if she really wants supper fluffy eggs look into this reallllly cool product k
there was something on the food network program that you could buy anywere they sell foodnetwork stuff well anyways it was like a needle thing that make a small hole in the egg and wipped it in the shell