“What’s the one dish nobody thinks they need a recipe for?” asks America’s Test Kitchen, and the answer is pretty obvious: scrambled eggs! Since it’s one of the first dishes we all learn how to make, it’s easy to think that, well, we don’t have to think when we make them. Anybody who’s ever bitten into rubbery, flavorless eggs, though, knows that idea isn’t true. The easiest dishes are also the easiest to mess up, so sometimes it’s good to reconsider the basics and learn how to make them better than ever. What better place to start than with breakfast? America’s Test Kitchen shares four simple fixes to make the fluffiest, most perfect scrambled eggs you’ve ever tasted.
4 Tips For Perfectly Fluffy Scrambled Eggs
- Add extra yolks.
Extra yolks not only add extra flavor to your scramble, they increase the coagulation – i.e. the setting temperature – of it, making it less likely that you’ll overcook your eggs.
- Add dairy.
Dairy contains both water and fat, which interrupt protein bonding as the eggs cook and make your scramble more tender. This way, you get big, fluffy eggs that aren’t also rubbery or hard-to-chew. America’s Test Kitchen likes half-and-half.
- Don’t over-beat.
Over-beating the eggs makes them tougher because the proteins unravel. Use a fork to beat, and stop as soon as they’re an even yellow color.
- Cook correctly.
Start the eggs in a pan over medium-high heat. As soon as the spatula leaves a trail, drop the temperature to low heat.
Voila! Best scrambled eggs ever. It’s wonderful that these tricks don’t require anything too fancy or crazy. Instead, it’s just an understanding of the science behind the dish, and tweaking what we already know how to do to make the best, fluffiest ones ever. Watch the video guide from America’s Test Kitchen for even more information, and tell us how you guarantee perfect eggs every time you make them.