Scrambled eggs mustn’t have an extended ingredient listing, and I’m not going to make it any longer. Actually, the ingredient I’m going to inform you so as to add is hardly an ingredient in any respect. It’s water—only a mere splash out of your kitchen sink or that cup you’re slurping proper now. You’ll be rewarded with scrambled eggs which might be delightfully fluffy, just like the 8 a.m. equal of a tulle robe.
I began doing this not for the eggs themselves, however for matzo brei, a Jewish consolation meals beloved for Passover that my household depends on year-round. The pan-fried dish is affordable and quick, and everybody makes theirs slightly otherwise. I rinse a sheet of matzo below the tap, then crumble it right into a bowl with a pair eggs, plus one other splash of water for good luck. Ultimately I began doing this in my matzo-less eggs too.
Many scrambled egg recipes inform you so as to add a pour of heavy cream, half-and-half, or complete milk. The concept is that these elements enhance the flavour (dairy tastes good), tenderness (the fats within the dairy interrupts the proteins within the eggs), and fluffiness (the water within the dairy puffs into steam).
Which is all properly and good—besides that my fridge hardly ever has heavy cream, half-and-half, or complete milk. What can I say? I want shelf-stable oats and soybeans. And water works wonders in its personal method.
Steamed eggs are the last word instance of this, like in this recipe from Jessie YuChen or this one from June Kim. In Jessie’s recipe, you add over ¼ cup water per egg, and in June’s, slightly below 3 Tbsp. Both method, the liquid, paired with the steaming method, yields a cloud-like soufflé—eggs so fluffy that, should you turned your again, they may float away.
However you don’t want that a lot water to attain fluff. Even slightly makes a distinction. As cookbook creator J. Kenji-López-Alt explains it in The Food Lab, including water to scrambled eggs “means extra vaporization happens, creating bigger bubbles within the eggs and lightening them.”
I like so as to add about 1–1½ tsp. water per 1 massive egg. Although I’ve to inform you: I by no means measured the water earlier than scripting this piece. For a pair eggs, I simply activate the tap, then flip it off as rapidly as my humble human reflexes enable. Don’t overthink it.
And don’t fear about diluting the flavour both. This can be a small quantity of water, and also you’re salting and peppering the eggs, and also you’re cooking them in fats. To me, any taste distinction is indistinguishable, whereas the textural distinction is thrilling. Swiftly scrambled over medium warmth, in a beneficiant puddle of melted butter or olive oil, the eggs construct up extra rolls and wrinkles than a pug pet. It’s wild what slightly hydration can do.