The Lightest and Fluffiest Scrambled Eggs + the science behind trapping moisture
Leveled-Up Scrambled Eggs
- 2 Eggs (preferably pasture-raised)
- 1/2 tsp starch (Preferably Tapioca, but potato and corn starch will work)
- 2 Tbsp cold butter, divided
- salt
- pepper
Begin by whisking two eggs together until homogenous, adding salt to taste, and allowing to rest for approximately 15 min. Preheat your pan on medium-low, adding 1 Tbsp butter to pan a few minutes before cooking, allowing it to melt while you finish preparing the eggs. Whisk 1 tsp starch into eggs, breaking up any clumps that may form. Cube remaining Tbsp of butter into 1/4 inch pieces and whisk into eggs. Add pepper to taste. Pour eggs into your pan, constantly mixing. When eggs are done, they will still be soft with pillowy curds and a slightly wet sheen.
Tips:
+ Try to use the highest quality eggs available. “Pasture-raised” means the eggs are coming from the happiest and healthiest chickens, and produce deeply colored yolks with a significantly better flavor. The same applies to butter for the recipe and all animal products.
+ Have all your mise en place (a French culinary term for everything ready and in its place). Eggs cook quickly, so having all of your ingredients and equipment ready will ensure you don’t accidentally overcook your eggs. This means having your plate close by as well!
+ Low heat is key to fluffy eggs. Eggs are easily overcooked, creating a less pleasant texture. You can always increase the heat, but you can’t fix overcooked eggs. If you think your eggs are cooking too fast, take the pan off direct heat and continue to constantly stir.
+ Allow the butter in your pan to release water before adding eggs. This will ensure your eggs don’t “steam” from the water, and give a better flavor. You can tell the butter has released most of its water content when the bubbling and popping begin to slow down.
