If you have read the books, you know that even James Bond likes scrambled eggs. And
if you heard him order them for Sunday brunch, he might say something like, "Scrambled eggs.
Fluffy, not flat."
"Well, let's have some breakfast."
Because let's get real for a second. Scrambled eggs are only worthy of celebrity status when
they are light and airy. Dense, chewy scrambled eggs are enough to ruin anyone's day, and
should be avoided at all costs.
Still trying to master your recipe? In case you haven't gotten the memo, do not add dairy.
We know. It goes against everything you have ever learned. But trust us, your eggs will
lose some of their eggy taste, and they are likely to end up wet, dull, and heavy. Instead,
you can try whipping your eggs vigorously, to add air to the mixture, and mix in pulverized
garlic for zing.
If you want to go the celebrity chef route, scramble your eggs in goat cheese butter,
like Bobby Flay, or olive oil, like Gordon Ramsay, or crack your eggs straight into the
pan, like Anthony Bourdain. Or, ready for this? Consider adding baking powder in your
eggs.
According to The Daily Meal, adding a small amount of baking powder to beaten eggs will
fluff up your scramble like summer clouds. Why? Baking powder releases carbon dioxide
bubbles when it comes into contact with heated liquids. And it does not matter if those liquids
are cake batters or whipped eggs. Reddit users swear that baking powder will not only make
your egg fluffier but also enrich their color.
But wait. Don't call home about this recipe yet. Baking powder may make fluffy eggs worthy
of your favorite diner. But other Reddit users have commented that scrambled eggs made with
baking powder tend to deflate after sitting out on the table for a while. Furthermore,
as Cooks Illustrated warns, baking powder has a very distinct taste. When you make cakes,
pancakes, and other sweets with baking powder, their other ingredients mask this taste. Scrambled
eggs, however, lack these ingredients. If you are not super careful, you may end up
with scramble and a side of soapy, chemical bitterness.
If you do choose to add baking powder to scrambled eggs, there are three, cardinal rules you
should follow to get it just right.
First, never substitute your baking powder for baking soda. Baking soda is also sure
to leave your mouth with a distinct, chemical aftertaste. Second, measure your baking powder
precisely. If you add too little, the baking powder will not react. Add too much, and you
will end up having made breakfast for the dog. The Daily Meal suggests that you add
in an eighth of a tablespoon of baking powder per two eggs scrambled. Other recipes suggest
half a tablespoon per eight eggs. The jury is still out, so you may have to experiment
a little.
What's the third rule? Try scrambling your eggs in some extra butter, too! As Julia Child
famously said, "With enough butter, anything's good."
If you would rather not take the risk involved in adding baking powder, there are other tricks
to try. You can choose to salt your eggs before you scramble. This may help tenderize the
curds.
You can also try making your scrambled eggs in boiled water. According to HuffPost, the
heat in the boiled water will create the air pockets you're looking for, without baking
powder's funky aftertaste. For this hack to work, you will want to use the freshest eggs
possible, and do not use salt.
Want to try something else totally out of the box? Food52 suggests that you mix in a
hint of cornstarch, for a thick, fluffy scramble. You'll have to be the judge of this one yourself,
because this hack seems to have polarized Food52's reviewers. Some who tried the recipe
vow that it's so good...
"So good."
...they'll never make another scrambled egg recipe again.
Others were less convinced, and complained of slimy eggs.
And if all else fails? Just go back to the basics. Giving the eggs a good scramble before
they hit the pan, and being sure to give them constant attention, are simple techniques
to produce a fluffy delight.
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