In the culinary world, there’s nothing basic about scrambled eggs. Everyone seems to have their own way of making this classic breakfast food.
Gordon Ramsey, for instance, famously adds crème fraîche, salt, pepper, and chives to his eggs, which he drizzles with olive oil on toast. Dolly Parton recommends a simple splash with ice water for fluffy scrambled egg. Some people even believe that baking powder makes curds fluffy and plump.
Many turn to water and dairy to create the perfect scrambled-egg recipe. While these ingredients can contribute to texture and flavor, they aren’t always necessary.
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Culinary queen Martha Stewart says preparing scrambled eggs doesn’t have to be overly complicated. She believes simplicity is the best thing, and it all comes down merely to basic scrambling techniques.
Martha makes fluffy scrambled eggs
Martha Stewart’s secret to light fluffy scrambled eggs is rather simple.
According to the Queen of Food, it is important to cook on low heat while moving the eggs around the pan. Stewart makes sure to add just enough butter to prevent eggs sticking together.
As she points out, while many home cooks find add-ins necessary, fresh eggs don’t require them for an exceptional scramble. “If you have really good eggs, you don’t need anything in the eggs at all,” Stewart admits.
Start by whisking your eggs in a bowl. Next, test the heat of the pan by splashing a small amount of water on it, listening for that satisfying sizzling sound to let you know it’s hot and ready to go.
Once you are done, add the eggs to the skillet and cook on low heat. Use a silicone spatula to continue moving the eggs around on low heat. You want to achieve the following: “eggs to cook and set but you don’t want them to brown or get too hard.”
Stewart then transfers the scrambled eggs to a plate. Stewart considers this an essential step. “Always put your eggs, if you can, on a heated plate,”She insists.
Keeping true to her less is more approach to the perfect scramble, a simple sprinkle of salt and pepper finishes Stewart’s golden scrambled eggs. For a classic version of the dish, Stewart suggests adding English muffins to it.