The secret to cooking fluffy, scrambled eggs!

It only takes a key ingredient and maybe, an extra step, depending on your current method of preparation.

Is butter better to make better scrambled eggs?

Do the French “do it better” dousing everything in their delicious handmade butter sourced from happy cows on non-GMO grass fed pastures? In my head that’s how it’s all going down in that corner of the world.

I have virtually nothing resource wise to back this thought up, but I have been to France and they are onto something we are not, so let’s just go with it.

I won’t argue that butter is a great accoutrement to most fare, but when it comes to scrambling your eggs, I say hold the butter for your toast.

Gasp! Don’t get me wrong we shall not pass on the nutritional value of cooking eggs in some fat. A virtual high five to the face to of me if I would even speak of such an atrocity.

What then do we reach for whilst scrambling up a pan of fluffy yellow love for the fam bam or as a statement of love to yourself?  

Either way, getting down some basics in the kitchen is never a bad thing.

The science of perfect scrambled eggs

In terms of macronutrients, eggs yolks are a healthy source of fat. I could go into the importance of sourcing your eggs, the nutritional profile of eggs or the importance of healthy fats in your diet but I’ll leave that for another blog post.

Scientifically eggs are a protein. The proteins in an egg are folded and heat unfolds them. Think of them like a nice linen napkin at a beautiful table setting. You sit down and you unfold the napkin onto your lap. Hopefully you take a moment and unfold the napkin with the same care it was folded with.

To me, it’s part of the process of slowing down and enjoying a meal that someone else has thoughtfully prepared for you. Someone else raised or grew the food, someone else purchased, transported and prepared everything for you to enjoy at this very moment.

I know this isn’t the process we go through when we sit down to eat a burger at Red Robin after a long day at work but then again Red Robin doesn’t use linen napkins so bear with me while I try to give you a visual on this process.

This unfolding is what happens when you scramble your eggs. When the proteins are unfolded gently, they trap steam and they scramble faster to create fluffier and more tender eggs. Hollah! Who doesn’t like their eggs fluffy and light? Sign me up!

The secret ingredient to perfect scrambled eggs!

The magical ingredient to get you there is olive oil.

Why? Because olive oil contains surfactants, or surface area agents, that make it easier to unfold those proteins.

Think of it as having the waiter or waitress unfold that napkin for you. If you are like me that sounds uncomfortable but for the purpose of my visual here, just let it happen. Rather than the cumbersome task of lifting your hands to unfold that napkin, someone will do it for you. ‘Merica.

I would skip the butter in the name perfect fluffy eggs and the idea that you can live your best life while partaking in a meal. Sounds like a plan to me!

Scrambled eggs cook fast  

Timing is everything right? Who hasn’t cooked a meal where the side dishes are done before the meat or worse yet the meat is done and your RV oven doesn’t work like a “normal” oven and the potatoes are still laughing at you because they are only half way roasted. Maybe that last part has only happened to me. Hey, cooking in an RV has come with a learning curve.

Since then I’ve employed other methods of cooking my potatoes or I just start cooking dinner at 2pm. Perhaps my frustration has made me a little dramatic, but not by much.

If you’re whipping up some bacon or sausage as a spectacular side gig to your eggs, then you’ll want it to be cooked or almost cooked by the time you start your eggs. Actually, this applies to anything you like to eat on the side…toast, avocado or more bacon.

How to cook scrambled eggs

The egg scrambling process won’t take but a few minutes once you have everything set up and ready to go.*

If you want to go the extra mile, heat your plates a bit. You don’t want them too hot as they will continue to cook your food but if you want your food to stay warm, you gotta do it. I’ve raised three kids so eating food that is sort of warm, is good enough for me.

I like to give some general guidelines and let you be you in the kitchen.

Maybe you are cooking for one or for twelve hungry bellies, so I’ll let you do the math, pick your own cookware and use your favorite egg scrambling device. I’ll share what I use and what I’ve read is the best method and you can take it from there. I’m confident you can do this even if you are a newbie in the kitchen. Now onto the recipe!

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