The subject of eggs shouldn’t be one thing I take calmly. Throughout culinary faculty, we devoted a complete week (learn: 20 hours within the kitchen) to studying all of the completely different strategies to organize eggs…boiled, omelets, soufflés, you title it. However I’ll be the primary to confess that of the handfuls of methods we realized, I apply just one every single day: scrambling eggs. That is what sparked my motivation to check six methods to make the fluffiest scrambled eggs ever. And folk, we have now egg-ceptional information, which is that there’s *really* one clear winner.
Just a few issues to remember about this scrambled eggs experiment
First issues first, I need to outline the management variables within the experiment. For every trial, I used two natural pasture-raised eggs omitted of the fridge for about an hour earlier than cooking to return to room temperature-ish. Subsequent, I used Diamond Crystal Kosher Salt for seasoning, and if butter was used, it was unsalted. Moreover, I used unsweetened Elmhurst 1925 Cashew Milk when milk was required and Graza Drizzle Extra Virgin Olive Oil to grease the pan if wanted. Lastly, my go-to nonstick pan of selection was the 10-inch Tramontina Skilled Aluminum Nonstick Restaurant Fry Pan (which retails for $33 on Amazon).
Now the enjoyable half: the variables. To determine one of the best ways to scramble eggs, I narrowed it down to 6 of the most well-liked methods I’ve encountered over time. This included the next strategies: chilly pan, scorching pan, microwave, blender, water, and bain-marie. For every of those, I assessed them primarily based on the ultimate “fluff” stage (or consistency) and the way lengthy it took me to organize them (in minutes). For his or her fluffiness, I ranked them on a one to 5 scale—5 being the fluffiest.
6 methods to organize scrambled eggs
1. Chilly Pan Technique
For this methodology, I took inspiration from Gordon Ramsay’s scrambled eggs recipe, which has over 50 million views on YouTube. In a nonstick pan, add two eggs (not whisked) and a tablespoon of chilly butter. Then, flip the warmth to medium, medium-high, and start whisking the eggs with a heatproof spatula. As curds begin to type, alternate between transferring the pan on and off the warmth whereas stirring—consider making risotto. Repeat this course of about 4 occasions, being cautious to not overcook the eggs—season with salt about midway by means of. Then, simply earlier than the eggs are absolutely cooked, take away them from the range—the residual warmth within the pan will proceed to cook dinner them.
Texture: Creamy (not a lot fluffy), small curds, and a clean, luxurious, melt-in-your-mouth really feel.
Time: 5:20 minutes
2. Scorching Pan Technique
Admittedly, that is the tactic I exploit on a day-to-day foundation once I’m pressed for time. In a small bowl, whisk collectively two eggs with a pinch of salt. In a nonstick skillet, over medium to medium-low warmth, add one teaspoon of olive oil. As soon as the oil and the pan are reasonably scorching (a couple of minute), add the whisked eggs. Utilizing a heatproof spatula, slowly displace the egg combination by transferring from one finish to the opposite to create a scraping impact and type massive curds. Take away the eggs from the pan simply earlier than they’re absolutely cooked.
Texture: Delicate massive curds that needs to be eaten quickly after cooking to keep away from rubberiness.
Time: 2:35 minutes
3. Microwave Technique
Sure, it’s fast and straightforward—however the shortcut is noticeable within the ultimate end result. In a small, microwave-safe bowl, mix two eggs, a pinch of salt, and two tablespoons of nut milk (needs to be a one tablespoon per egg ratio) and whisk till mixed. Then, microwave on excessive in 30-second increments, stirring in between to interrupt up the egg curds till absolutely cooked. Needs to be two to 3 occasions relying in your microwave’s energy.
Texture: Very rubbery and inconsistent texture with distinguishable flecks of yolk and whites.
Time: 2:00 minutes
Fluffiness: 1 (or 0)/5
4. Blender Technique
This was essentially the most stunning of all of the strategies by way of comfort and fluffiness. Mix two eggs and a pinch of salt in a blender till gentle and foamy. In a nonstick skillet over medium to medium-low warmth, add the eggs. Keep away from agitating them till the underside begins to curd to assist protect the air bubbles. Utilizing a heatproof spatula, slowly stir the eggs to type massive curd-like items and take away them simply earlier than they’re accomplished cooking—there’ll nonetheless be some foam on the floor.
Texture: Delicate and fluffy massive curds with a small quantity of egg foam on prime.
Time: 2:45 minutes
5. Water Technique
That is the tactic many have been utilizing for fairly a while now (thanks, TikTok). In a small bowl, whisk collectively two eggs, two tablespoons of water (it needs to be a one tablespoon per egg ratio), and a pinch of salt. In a nonstick skillet over medium to medium-low warmth, add the eggs. Utilizing a heatproof spatula, slowly stir the eggs to type massive curds.
Texture: Fluffy massive curds with an ethereal texture.
6. Bain-Marie Technique
I’ll preface this by saying that it’s undoubtedly an arm exercise. In a medium saucepan, add about two inches of water and convey to a boil over excessive warmth. As soon as boiling, cut back the warmth to a simmer. Then, fastidiously place a heatproof glass bowl over the saucepan, making certain the bowl’s backside doesn’t contact the water. Add two whisked eggs, one tablespoon of butter, and a pinch of salt. Utilizing a heatproof spatula, slowly stir the eggs till small curds type.
Texture: Small, clean, and creamy curds.
The easiest way to cook dinner scrambled eggs, in accordance with our assessments
TL;DR? The outcomes are in. The easiest way to cook dinner scrambled eggs is hands-down the water methodology.
Including a splash of water to your egg mixture has a transformative impact. Of all of the strategies, this one ranked highest by way of fluffiness—the egg curds felt ethereal and lightweight. In fact, you may also take a look at swapping water with milk or heavy cream, too. Coming in at an in depth second by way of fluffiness was the blender, adopted by the recent pan methods.
Now, if creaminess and an expensive mouthfeel are your final purpose, the chilly pan and bain-marie strategies are your greatest bets. Lastly, the microwave methodology ought to solely be used as a final resort—because it resulted in extremely rubbery scrambled eggs. Ick.
An RD shares why eggs are mainly nature’s multivitamin:
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