How to Make Perfect Fluffy Scrambled Eggs on the Stove 0
How to Make Perfect Fluffy Scrambled Eggs on the Stove
by Jacqueline Samaroo
Eggs are amazing! Sometimes referred to as a complete food, they certainly are very nutritious and are perhaps the best way to get cheap, high-quality protein into your diet. Versatile eggs can be prepared in a myriad of tasty ways but scrambled eggs seem to hold a special place in most persons’ hearts (and on their plates). Besides, we all know how to make them, right?
Apart from putting the kettle on to boil, scrambled eggs tend to be the first thing we learn to prepare on the stove. They are simple and easy to make, plus they’re kind of hard to do wrong and generally turn out okay.
If you want to end up with light, fluffy, moist and yummy scrambled eggs, however, there’s much more to it than just “break, beat, pour, stir and serve”. Here are a few handy tips and instructions for making perfect scrambled eggs on the stove.
The best advice when you are poaching eggs is “the fresher, the better”. For scrambling eggs, however, the general consensus seems to be that it’s the method of egg production that matters. So skipping the “farm fresh” aka “caged” variety and going for eggs that at least say “free range” is usually recommended. Why?
With “free range”, “organic” or “pastured” eggs you are said to get brighter yolks which give you scrambled eggs with a much more appealing color. Also, these eggs normally have much more natural flavor.
“Low and slow” is the way to go when scrambling eggs. Set your burner anywhere from medium to low, as high temperatures will cook the eggs too quickly, causing them to become dry and rubbery.
Another temperature suggestion to bear in mind is to remove the pan with the eggs from the heat when they look almost done. Heat remaining in the pan and in the eggs will continue to cook them without them being overdone.
If you’ve ever had the “joy” of scrubbing stuck-on scrambled eggs from the bottom of a pan, then you’ll understand the importance of this section! Scrambled eggs glued to a pan, such as a cast iron one, are notoriously difficult to remove and can be quite frustrating, indeed.
So, what type of pan do you need? Non-stick, of course! Some scrambled eggs connoisseurs will tell you that with a really good, high-quality, non-stick pan, you can simply skip the next section of this article.
Furthermore, using a wooden or silicone spatula will not only protect your non-stick pan but will make clean-up afterwards easier, as well.
A little butter, oil or cooking spray is normally added to the pan to warm up before the eggs are added. They help to prevent sticking and give the eggs a nice sheen when done. As far as preferences go, butter, olive oil and coconut oil/butter get the nod from many people who think they give lovely flavor to scrambled eggs.
Should you beat the eggs just enough to get the yolks and whites combined or should you really have a good go at them? The latter seems to be the popular choice with reasons being that it aerates the eggs and making them fluffier and your scrambled eggs won’t have any white spots – they’ll just be a lovely golden yellow throughout.
If you prefer your scrambled eggs on the denser side then hold back on beating them too much.
For some persons, when scrambling eggs, adding a little cream, milk or water before beating them is just a given. Others get by quite nicely without them and end up with perfectly soft and fluffy eggs just the same.
No doubt, the cream and milk make getting that much sought after end result easier but with the right technique you can compensate for leaving them out.
Herbs, spices, salt, and pepper are even more of a toss-up, as far as when is the right time to add them goes. Sprinkling them over the beaten egg once you’ve poured it into the pan is, perhaps, the most popular way to do it.
Quite a few people do opt to beat the eggs with the herbs, etc. already in while other persons feel it’s best to wait until the eggs are cooked (and possibly plated) before reaching for anything to give them extra flavor.
The Basic Technique
1. Put a pan to warm up on the stove.
2. Crack two eggs per person into a bowl and beat them with a fork or a whisk.
3. Add butter to pan and allow it to melt.
4. Pour in the beaten egg and allow it to start setting (solidifying) around the edges.
5. Use a spatula to gently push the solid edges of the egg in toward the center, letting the liquid egg flow over and out into the spaces created.
6. Continue pushing the edges in as they set, until all the liquid egg is used up.
7. Gently fold over sections of the egg where you feel the top is still too wet.
8. Turn off the heat.
With these basic steps, you’re well on your way to achieving perfect fluffy stovetop scrambled eggs. Just enjoy using the given tips to tweak them a bit each time, until you hit upon the combination that’s just right for you in terms of texture and flavor.