Everyday Scrambled Eggs - - -light, fluffy & slightly moist

The “perfect” egg is in the eye of the beholder; each person has his/her own idea of what constitutes the ideal! This is the way we prefer our scrambled eggs – light, fluffy and slightly moist. And, since my sister and her husband seem to prefer them this way too, we are adding this recipe to the blog . . . for them.

It’s not hard to make these eggs, but there are tips that we think help make everyday eggs easy to make and good to eat:

·        A non-stick pan. Barry is enthralled with his relatively new green coated pan  . . .

·    *   A silicon spatula helps move the eggs around without damaging the pan’s non-stick surface.

·     * Using water for the liquid vs. milk (as the steam in the water evaporates, it creates a light, airy texture and helps avoid “watery” scrambled eggs). Seems that about 1 teaspoon per egg is about the right consistency for us.

·      * Whisking in the eggs in the bowl does create one more dish (and tool) to wash but we prefer the eggs to be a homogenous mixture rather than have chunks of white in the final product. (The more you whisk, up to a reasonable point, the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.)

·      * Medium to medium-low heat. High heat toughens the eggs and creates a burnt fur smell that is not in any way appetizing!

·      * Relatively short cooking time.

Yes, for special occasions we often add a variety of seasoning and additions (chopped chives, sautéed onions and peppers, grated cheese, sometimes cream cheese or sour cream and sometimes we even blend the egg mixture, in a blender for about 30 seconds, for super-fluffy eggs) but for everyday eggs, here’s what we do . . .

Everyday Scrambled Eggs   1 or 2 servings

3 large eggs

3 teaspoons water

Kosher salt & coarsely ground black pepper to taste

1.     In a small bowl, whisk eggs and water until thoroughly mixed (homogeneous).

2.     Spray a non-stick skillet with pan release (we don’t like to take any chances that the eggs will stick). Set heat to medium to medium-low.

3.     Add the eggs and use a silicon spatula to keep eggs moving. Add salt and pepper; continue to stir and cook just until eggs are set. Immediately remove from heat and pour out on a plate.

Recipe without photos: 

Everyday Scrambled Eggs   1 or 2 servings

3 large eggs

3 teaspoons water

Kosher salt & coarsely ground black pepper to taste

1.     In a small bowl, whisk eggs and water until thoroughly mixed (homogeneous).

2.     Spray a non-stick skillet with pan release (we don’t like to take any chances that the eggs will stick). Set heat to medium to medium-low.

3.     Add the eggs and use a silicon spatula to keep eggs moving. Add salt and pepper; continue to stir and cook just until eggs are set. Immediately remove from heat and pour out on a plate.

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