Scrambled eggs are a breakfast staple around the world, yet the final result depends heavily on technique.
According to registered dietitian Angel Luk, the type of pan you use can determine whether your eggs turn out light and airy or dense and rubbery.
She recommends a nonstick pan free from PFAS chemicals such as PTFE and PFOA.
This allows you to use only minimal oil, reducing fat content while protecting your health.
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Avoiding PFAS in cookware may have both health and environmental benefits.
According to EPA does scientific studies indicate that exposure to certain PFAS compounds may harm human health, affecting fertility, child development, immunity, and hormone balance.
Long-term exposure has also been linked to higher risks of cancer, elevated cholesterol, and other chronic conditions.
A small amount of liquid makes a big difference
Another essential tip from Angel Luk concerns preparation. When whisking the eggs, add about one tablespoon of low-fat milk or water.
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This extra liquid turns into steam during cooking, keeping the eggs moist and fluffy without the need for butter or cream.
The method works equally well for whole eggs and egg whites, depending on personal or dietary preferences.
The gentle addition of liquid also helps retain moisture even after the eggs are removed from the heat, preventing the dry, rubbery texture that often occurs when eggs are overcooked.
Keep the eggs moving
The final and perhaps most important step takes place during cooking.
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Angel Luk recommends constantly moving the eggs with a silicone spatula over low to medium heat.
This prevents them from sticking and creates small, tender curds instead of large, tough ones.
Scrambled eggs should be removed from the pan while they still appear slightly undercooked, as residual heat will continue the process.
Gordon Ramsay's trick
Another trick comes from British chef Gordon Ramsay. He is known for his distinctive method of making creamy, fluffy scrambled eggs.
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Instead of adding milk or cream, he stirs in a spoonful of crème fraîche just before serving.
The cool crème fraîche stops the cooking process, locks in moisture, and gives the eggs a smooth, velvety texture with a subtle tangy flavor.
This article is based on information from Health Digest, EPA and Simply Recipes.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.