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Fluffy Scrambled Eggs PRINT
- YIELD: 2 servings
Everybody should know how to make scrambled eggs, right? Well, maybe not. I just tried this technique of using a stainless steel bowl, over a pot of boiling water. Well, what do you know?
The eggs fluffed up beautifully. This is how I’ll make fluffy eggs, from this day forward.
Come see my food blog for step-by-step photos on how to make these!
Ingredients
| 5 | large eggs |
| kosher salt & fresh cracked pepper | |
| milk, a splash | |
| 1 | pat unsalted butter |
| OPTIONAL: | |
| parmesan (handful, grated) | |
| FILLING (OPTIONAL): | |
| fresh chopped chives | |
| grated cheddar cheese | |
| EQUIPMENT NEEDED: | |
| whisk | |
| bowl | |
| pot of boiling water | |
Directions
Bring the water to a rolling boil and place the bowl on top. The water should not touch the bottom of the bowl!
Whisk the eggs thoroughly, in a separate bowl, and season to taste with kosher salt & fresh cracked pepper. Adding a handful of grated parmesan cheese gives a little extra flavor.
Add a small pat of butter into the heated bow, and allow to melt.
Pour the whisked eggs into the bowl, and whisk continuously. In 3-5 minutes, the eggs should begin to solidify and will be thoroughly cooked and very fluffy.
Turn off the heat, and add fresh chives and grated cheese.
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