Easy for everyone! Impressive soft and fluffy scrambled eggs

Scrambled eggs, a breakfast staple, are all about texture. Here is a secret technique that makes it easy for anyone to make them soft and fluffy.

Secret technique for making soft and fluffy scrambled eggs Recipe

Ingredients

2 eggs
2 tablespoons milk
2 pinches salt
10 g butter

Directions

In a bowl, combine eggs, milk and salt.


Mix well with a whisk until evenly combined, about 1 minute.


Once mixed, let stand for 15 minutes. This is important! I will explain why later.


Drop the butter into the frying pan and melt over low heat, spreading it throughout.


Pour the contents of the bowl and heat over low heat. When the edges harden, scrape them off with a spatula, and repeat constantly, so that large lumps do not form.



When it is almost done, turn off the heat. Turn off the heat when it is almost done, and roughly combine the bowls into one and transfer to a plate. The dish is now finished.

How does it taste?

It tastes just like hotel scrambled eggs. Of course, there are hard and soft parts, but the texture is pleasant without being overly elastic or watery. It has a well-proportioned and delicious taste, just like a sweet.


The secret is to let it stand for 15 minutes. What happens in this 15 minutes is that the salt dissolves and spreads throughout the egg.


In fact, salt has the effect of weakening the attraction between the proteins contained in the egg yolk. If the attraction between the egg proteins is too strong, water will be drawn out of the yolk when it is heated, causing it to become hard, but if salt is used to soften it, the result will be soft and moist.

You may have seen scrambled eggs or omelets with water flowing out after a little while on the plate, and this is the result of the water being expelled. This phenomenon occurs when salt is added and heated immediately or when salt is sprinkled at the finish, but it can be controlled by adding salt and letting it sit for 15 minutes before baking.


Another key point is that the yolk and white are separated by mixing them thoroughly so that the richness of the yolk can permeate throughout the dish. It takes some time and effort to make this dish, such as using a whisk instead of chopsticks, waiting 15 minutes, and cooking it slowly, but no special ingredients or equipment are needed. Try it on a holiday morning when you have time.