SUPER FLUFFY EGGS ...... A HOW - TO

[BLUEKNIGHT911]

I saw ( on the web ) a method for what they ( a self proclaimed cooking guru ) said was the best method for fluffy scrambled eggs. Didn't work for me ...... but this does - you do need an EMERSION STICK BLENDER .... Start by heating your non-stick fry pan med hot, add a pat of butter / margarine ..... then I put two eggs ( minus shells ) in my extra large coffee mug ( holds 3 cups ) add a few tbls. of water and put the Blender in and whip eggs to a foam ..... pour into hot pan ..... I have silicon spatula's ( they are all high temp ) to fold the eggs as they firm up ...... The fluffiest eggs I have EVER eaten ....enjoy .... Mike

[Bob Denman]

Add a pound of bacon, and another pound of sausage patties: you've got a meal!

[Chupaca]

but I use milk instead of water....🍴

[BLUEKNIGHT911]

but I use milk instead of water....🍴

Try it using water ...... I read something that milk wasn't a good idea ..... It was so long ago I can't remember why , but since learning of this I haven't and been happier using only water ... Mike

[Bob Denman]

Gene,
We also use milk.
If comes from a cow or a pig: what's not to love about it?

Best Friends Forever.jpg

[JimVonBaden]

but I use milk instead of water....��

That is pretty much how all chefs do it. No need to whip it too much.

That said, if you want the most fluffy eggs, put one in a coffee cup, minus the shell, and whip it with a fork for 20 seconds, then pop it in the microwave. It will expand to the top of a standard 8 oz coffee cup.

[asp125]

Saw it on Gordon Ramsay's show:

Break eggs into cubed butter on medium heat,
stir / fold for 30 seconds on the burner,
remove from heat and continue to stir,
repeat for 3 minutes - 30s on / 30s off - this prevents eggs from overcooking and becoming rubbery
halfway through, add some creme fraiche (I used 1/2 & 1/2)

Top with salt/pepper/chopped chives to taste