What's the secret to making fluffy scrambled eggs ?

In a previous life, we owned a few restaurants. I've cooked more eggs than I care to admit.

For an order of the fluffiest scrambled you've ever had, take three eggs, good splash of cold whole milk, and whisk until the eggs are incorporated. Do not overwhisk or they will not cook up right. Stop whisking the moment the eggs and the milk is fully incorporated.

In a hot skillet, melt a small pat of butter and then pour in your eggs and let them cook. We used to use pre melted clarified butter which is the best. If you don't want to go through the hassle, just a little regular butter will do. The key is to not overwork the eggs. Only stir, or better yet, fold and gently break up, when the eggs start to solidify. Carefully cook the eggs, slowly folding them until they are finished to your liking. Once all the liquid is gone, pull from the heat and plate it up. If you cook for too long, the eggs start to get wet again and then you've gone too far.

Also, use a good quality skillet such as an all clad. You really need a quality skillet for even heat distribution. If your skillet isn't that great, your eggs will not be that great either.

Don't put baking powder in your eggs as you will end up with a metallic taste.

Start with eggs at room temperature.

Crack eggs into a bowl.

Add 1/8 tsp. baking powder per egg.

Whisk.

Pour into preheated saute pan and go from there.

Works best with a propane or alcohol (Sterno®) stove.

Milk or sour cream or even in an emergency a little water.Do not overcook and use a high enough heat but not too hot.
They can even turn out fluffy if make in a microwave if not cooked too long.

I have a cheap camping stove that it waaaay too hot to cook eggs properly. I boil a pot of water and the use a stainless steel bowl to cook the eggs in. Basically making a double boiler and eliminating the chance to scorch/overcook.

I only need to do this while camping, I don't bother at home.

Dakota98 wrote:
Fluffy Eggs require Fluffy Chickens.

HaHa

Eggs for DH & I - I use a hand held shaker, eggs & some milk (season salt) then shake & shake. Quickly pour into medium hot non-stick skillet. Then leave them alone! Let them cook! Run your spatula around the edges to check the bottom - if it's getting brown, pull up the sides, flip sections. Don't stir the eggs, don't beat them in the skillet, fold over the eggs until they are almost done. Turn the heat off. The heat of the skillet will continue to cook them & not dry them out. If I am doing eggs for a larger group - 4 or more people, I put the eggs & milk (+ some season salt) in a blender.

Fluffy Eggs require Fluffy Chickens.

hokeypokey wrote:
I've tried most everything: a 2 minute whisking, adding a bit of water or milk, pinch of baking soda, even cottage cheese. We like them with shredded cheese folded in just before the eggs are done but they still aren't especially fluffy. A local café makes fabulous scrambled eggs. Please share if your eggs are fluffy.

Here is a video of a good example that works.
Copy and paste the link in your search engine. It should bring up the video.

http://youtu.be/R4vDqlKMbrk

NYCgrrl wrote:

Super_Dave wrote:
The fluffiest scrambled eggs you will ever see are done in the microwave. Not my personal choice, but you won't believe how light they are.

How does that work ingredient-wise past the eggs? Butter, milk, cream, something else or nothing?

Same as you'd make your regular scrambled eggs. About every 30 - 45 seconds give them a couple of folds in the bowl and repeat until done to your preferred level of dryness.

Try adding a little Milk and Country Crock LIght while whipping the eggs and a little in the pan.

As others have said, don't cook them to death,