Fluffy little clouds, rich and creamy,
or bubbled up with La Croix?! What are you scrambling up in those eggs?
The quest for the perfect scrambled egg may seem never ending and full of hacks,
from cornstarch slurries, to crème fraîche, to good old mayo. All this work goes into
the recipe because eggs are a satisfying, versatile food — whether you're having a
lazy morning or want breakfast for dinner. Your scramble is an entirely personal preference,
which is why no one seems to agree on add-ins or methods. But most people fall
into two camps — adding either water or milk to their eggs — and these tastes do not overlap.
"We're outta milk."
According to culinary scientist Jessica Gavin,
people add liquid to the mix to avoid overcooking the eggs. This prevents the
proteins from binding together too much or too quickly in case you slightly overcook your eggs.
Some science touts adding water rather than milk,
especially if you're looking for fluffiness. Chef Sam Davis-Allonce and food scientist
Natalie Alibrandi noted to Well+Good that water evaporates as steam, lifting the eggs as they
cook. But adding too much water dilutes the flavor and can result in runny eggs.
Davis-Allonce suggests using ½ teaspoon of water per egg for more thoroughly cooked scrambles,
and Alibrandi says 1 to 2 teaspoons of water per egg gives you a softer scramble.
"Don't let your eggs get cold."
On the other side of the water vs. milk debate, some swear by adding milk or heavy cream. These
people generally aren't looking for fluff; they're going for a creamier texture. Whole
milk or heavy cream lends a richer mouthfeel because of the higher fat content. But if you
cook your eggs in butter, beware of adding too much extra fat which makes your dish
heavy. If you're adding milk or cream, 1 to 2 teaspoons per egg should do it.
But even cooking methods differ between scrambled egg fans. Gordon Ramsay prefers a tall saucepan,
cooking them on high heat, and finishing with crème fraîche. Martha Stewart goes low and slow,
stirring constantly. Regardless of your method,
eggs can overcook shockingly fast. If heated too long or too high, the egg proteins bind and set,
eventually turning solid. And nobody wants a rubbery breakfast.
Ultimately, whatever liquid you add to the mix should reflect your taste and texture preferences.
If you like your eggs on the richer side, then you'll probably like cream or milk best. But if
you prefer a light and airy texture, there's one option that's even better than anything from the
tap: carbonated water! Fizzy water, seltzer, or whatever you call it, the magic is in the bubbles.
They're actually tiny air pockets, so when they warm up, they get even bigger. And the more
air in your eggs, the fluffiver they will turn out. It's science, people! And it's delicious!
"Yeah. I'm not a scientist, like them." "I figured that out."
For a two-egg scramble, just 1 tablespoon of seltzer or soda water will do the trick.
We're gonna go out on a limb and say it's probably best to go for a plain bubbly rather
than a fruit-flavored one, but who knows? That slight hint of key lime might be the next trend
in breakfast cuisine. And we promise we won't tell anyone that you tried it with White Claw.
Although, speaking of brunch vibes, champagne scrambled eggs totally sounds like a thing!
But hold on one second. We have to talk about the counterargument to the milk vs. water situation:
You don't actually need liquids to make scrambled eggs. Those in the dry egg camp
insist that adding any kind of liquid is one of the biggest mistakes you can make in the
frying pan. One of the reasons is that additional liquid tends to water down the eggs and make them
less flavorful. Others claim wetter, thinner eggs cook more quickly and become too dry.
If you can't bear the thought of scrambling naked eggs, there is another non-liquid
option you might want to consider: Butter straight out of the fridge or freezer. Hi,
do we need to be convinced to add butter to anything,
ever? Just dice 1 tablespoon of cold butter and stir it into three beaten eggs, then scramble
for the softest, creamiest eggs you've ever tasted. It's seriously out of this world.
"Delicious."