It’s one of the most versatile ingredients in your pantry – they are used in puddings and baked goods, as a component in meals that can be savory or sweet, or even just on their own!
Of course, we’re talking about the humble egg.
They are protein superfood bombs for breakfast – fried, boiled, poached, or luxuriously folded into an omelet. Is there anything an egg can’t do?
But let’s get back to basics.
When it comes to eggs, there’s one simple dish that we just can’t seem to get enough of. And, ironically, it’s also the easiest egg dish to get wrong. In fact, you’ve probably been doing it wrong for your entire life!
Scrambled eggs.
Even though it was probably the first thing many people learned to make for themselves, most people are surprised that there is a right way and a wrong way to cook scrambled eggs.
The theory seems simple. Just crack them in, scramble, and cook until they’re done – it can’t be that hard, right?
Wrong.
And then there’s the question that has the internet divided: Do you salt the eggs before or after you cook them?
Thankfully, one woman took it upon herself to show us the error of our ways, and she makes it easy for even the most ineggsperienced of us to follow.
Meet Amy.
Her YouTube channel goes through the basics, from how to shake the perfect cocktail to how to navigate all the terrifying pre-settings on your new Instant Pot.
The title of the video that people just can’t get enough of says it all: “How to cook Perfect Fluffy Scrambled Eggs”.
Amy begins by cracking 6 eggs into a bowl, which is enough to feed 2-3 people. You can use more or less depending on how many people you’re cooking for, but the end result will always be the same: beautifully light and fluffy scrambled eggs.
But, the most important thing is to follow Amy’s easy “no-fail” technique, which is more about how you scramble your eggs.
According to Amy, the first thing that most people get wrong is cracking the eggs straight into the pan. Doing this will cook the eggs too quickly and the egg whites will cook before the yolks, leaving your eggs rubbery and dry.
Amy’s pro tip is to always beat your eggs together before adding them to the pan so that the whites and yolks are evenly incorporated.
Beating your eggs before cooking them is also the key to getting perfectly cooked, fluffy eggs.
Although Amy beats her eggs with a fork, she recommends using a whisk because the thin wires will break up the yolks and incorporate more air into the mixture… and the more air that gets incorporated into the eggs, the fluffier they will be!
But that’s not the only important step in Amy’s recipe.
Once you’ve beaten your eggs, Amy notes that it’s very important not to cook them over high or even medium-high heat This is a sure way to end up with dense and rubbery scrambled eggs. And, surprisingly, you also need to pay attention to how you stir them once they are in the pan.
While your first instinct may be to start stirring your eggs as soon as they’ve hit the pan, you should resist the urge and wait until they begin to set.
Take a spatula and pull the egg mixture slowly toward the center of the pan. Doing this will cook the eggs slowly and evenly, creating fluffy folds.
Keep pushing and pulling the eggs into the center and let the liquid flow outward, toward the edges.
Once the eggs are almost cooked, carefully turn them onto a plate.
The eggs will continue to cook from the residual heat, leaving them perfectly cooked, moist, and fluffy.
Add salt and pepper to taste after the eggs are cooked and enjoy!
For more pro cooking tips, check out Amy’s amazing blog, AmyLearnsToCook.
