Fluffy scrambled eggs

Scrambled eggs is a classic and you will find this in cafes in their breakfast or brunch menu. Last Saturday morning, I kept it simple by preparing scrambled eggs with chives, sautéed mushroom in butter and parsley, and sauteed spinach over rye bread with a little bit of siracha sauce.

We will be focusing on achieving scrambled eggs that have a a creamy texture. Texture, I believe in food adds to the whole eating experience and make a huge different to how a meal is perceived. Think about it, when was the last time you had a meal where is the flavour is great, but there was something about the texture that just seemed not right?

Considerations when preparing scrambled eggs

Eggs consists of mainly water and protein. As water is separated from eggs whilst cooking, this process is known as weeping. If this happens, the eggs may have been cooked too quickly over a temperature that was high. The proteins in the eggs coagulate which tightly squeezing water resulting in eggs becoming watery. To combat this, you want to focus on using low-medium heat on a non-stick frying pan. A non-stick pan is the suggested option when making scrambled eggs or an omelet. You’ll want to keep stirring as the eggs cook fast. Also you’ll want to stop when the eggs begin to firm up. When this occurs, turn off the heat, bringing the eggs together into a mounds and transfer into a plate

Did you make scrambled eggs? Feel free to post your version below, hastag #thatsaftotastic or @thatsafrotastic. Enjoy

Ingredients (Serves 1–2):

• 3 large eggs
• 1 tablespoon unsalted butter
• Salt, to taste
• Black pepper, to taste (optional)

Instructions:

1. Crack & Beat the Eggs
   Crack the eggs into a bowl. Beat them well with a fork or whisk until the yolks and whites are fully combined and slightly frothy. (You can add a splash of milk or cream for extra richness, but it’s not necessary.)
2. Heat the Pan
   Place a nonstick skillet over low to medium-low heat. Add the butter and let it melt slowly, coating the bottom of the pan.
3. Cook the Eggs
   Pour the beaten eggs into the pan. Let them sit undisturbed for a few seconds until they just start to set around the edges.
4. Gently Stir
   Using a silicone spatula, gently push the eggs from the edges toward the center. Continue to slowly stir and fold the eggs every few seconds, allowing curds to form.
5. Remove from Heat Early
   When the eggs are mostly set but still slightly glossy and soft, remove the pan from heat. The residual heat will finish cooking them.
6. Season & Serve
   Season with salt and pepper to taste. Serve immediately while warm and fluffy.

Tips for Extra Fluffiness:

• Beat the eggs well to incorporate air.
• Cook low and slow for a soft, fluffy texture.
• Don’t overcook — remove while still slightly underdone.