Probably nobody needs introducing to scrambled eggs. They are such a classic. Nothing gives me more energy in the morning then a nice eggs and bacon combo. By now you’re probably thinking ‘I know how to make it, thank you very much’. There are, however, few tips that can make it fluffier, softer and more delicious. I believe that seemingly the easiest dishes, like scrambled eggs that contain basically one ingredient, require the best technique.
It kind of obvious but you need nice fresh eggs. Growing up, my grandma had a farm with chickens so we always had amazing fresh eggs from her. When I moved for college it was I think first time that I had to actually buy eggs in the store and they were way different.
I started with adding salt and pepper to the eggs before whisking them.
Using butter is the best. It gives it a nice flavor and creaminess. I melted butter on a skillet. It’s ready when the butter is bubbly.
Now one trick my mom-in-law taught me- adding a splash of water to eggs makes them much fluffier. It’s important to whip the eggs thoroughly to combine egg yolks and whites evenly and whip as much air into the mixture as possible.
I moved beaten eggs to the pan and turned heat to low. One mistake that a lot of people make is mixing the eggs on the pan right away. I found out it’s much better to let them sit for a few seconds.
Using a non-stick pan is essential and silicone spatula is the best for stirring, do it in a sweeping motion.
And it’s all done! Serve it hot fresh off the pan.
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 4 eggs
- 1 tablespoon of butter
- Pinch of salt
- Pinch of pepper
- Crack eggs into a bowl, add a pinch of salt and pepper and a splash of water.
- Whisk to combine egg whites and egg yolks evenly and whip air into the mixture.
- Melt butter on a non-stick pan and add egg mixture when bubbly. Use a silicone spatula to mix it. Do it in a sweeping motion.
- Serve hot.