Cook whisked eggs and cold butter over medium-low heat, stirring constantly to create a custard-like emulsion. Pull the pan when the eggs look glossy and slightly too wet – and let residual heat finish the set.
For the fluffiest scrambled eggs, whisk in 1 teaspoon of water per egg to create steam lift. Cook over medium heat using the "Push and Pause" technique: push the eggs to the center, then wait 5 seconds for large, pillowy curds to form. Avoid adding heavy cream, which weighs down the protein structure.
The "Fluffy" Rules
1
Add eggs, water, and salt to a bowl. Whisk until bubbly. You are trapping air and incorporating the water that will turn to steam.
2
Heat pan over Medium heat. Add butter and let it foam but not burn (we want pure egg flavour).
3
Pour eggs in. Count to 10. Let a foundation begin to form on the bottom.
4
Push: Gently shovel the cooked edge to the center. Pause: Wait 5 seconds. Let liquid egg fill the gap and set. Repeat: Work around the pan. You are building a stack of curds.
Why Water?
Water expands 1600x when it turns to steam. By mixing it into the egg, you create thousands of micro-steam pockets that inflate the egg from the inside out.
Why Not Milk?
Milk contains solids and fats. While tasty, they are heavy.
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